Week 2 & 4 Menu

	Lunch	Dinner
Monday	Chickpea Falafel balls, Kale salad and tahina dressing in a pita pocket.	Greens and corn bread.  Baked sweet potato.
Tuesday	Black eye peas with a kale salad and our scallion corn bread.	Salad trio-Your choice of 3 fresh salads, Carrot, Kale, Sunflower seed with stone ground corn chips. Soup.
Wednesday	Tsitriyah’s Pot liquor soup with scallion corn bread.	Vegetables and mushrooms lightly simmered in olive oil, over a bed of linguine.  Kale salad and vegan dressing.
Thursday	Seaweed and bean curd with pita bread and jalapeno Cheez.  Garden salad .	Vegetable soup with a Garden salad and our vegan dressing along with our scallion corn bread made from scratch.
Friday	Surprise meal.	Portobello mushroom.  Brown vegetable rice.  Sautéed spinach.
Saturday	Spaghetti and meatless sauce.  Cole slaw salad.	Freshly picked butter beans with rice.  Kale cooked with fresh garlic, onions and herb seasonings, with scallion corn bread.
Sunday	Kale, sunflower seed pate and carrot wrap.	Bean curd roast. Corn bread dressing and gravy.  Sautéed squash.

$15 delivery charge.

Contact Elnaquam , 708-620-9176 , elnaquam@totally-vegan.com