Example Menu
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Breakfast
Baked Oatmeal with Blueberries & Walnuts
Sweet Potato & Banana Oatmeal with Pecan Streusel
Carrot Cake Oatmeal with Sweet Coconut Cream Drizzle
Buckwheat Porridge with Chia Seeds & Sliced Bananas
Cinnamon-Maple Red Quinoa Bowl with Homemade Almond Milk & Toasted Walnuts
Tofuevos Rancheros with Fresh Avocado & Shiitake Mushroom Bacon
Tofu Scramble with Toasted Pinenuts, Cherry Tomatoes, Garlic & Roasted Broccoli
Roasted Fruit with Greek Yogurt & Toasted Homemade Granola
Cinnamon-Sugar dusted Blueberry Muffins
Macaroon Tart with Blackberries, Coconut & Pistachios Dried Currant & Toasted Walnut Scones
Salads
Mixed Lettuces with Roasted Cherries & Hazlenuts
Caesar Salad with Nori Strips, Lemon & Croutons
Warm Salad of Roasted Jerusalem Artichokes, Butter Lettuce, Chervil & Shallot Vinaigrette
Creamy Potato Salad with Dill, Red Onion & Celery
Potato & Horseradish Salad with Herbs
Arugula Salad with Radishes, Cucumber, Cracker Bread & Tarragon Vinaigrette
Garlicy Pasta Salad with Red Peppers, Red Onion, & Cracked Black Pepper
Kale & Baby Greens with Sliced Apples, Candied Pecans, Red Onion & Sweet Balsamic Vinaigrette
Garlic-Tahini over Belgian Endive, Arugula, Toasted Nuts & Hemp Seeds
Soups
African Groundnut Stew with Braised Root Vegetables & Roasted Cauliflower
Creamy Roasted Carrot & Ginger Soup
Braised Artichoke & Celery Root Soup
Onion Soup with Tomato & Golden Croutons
Fresh Creamed Corn & Red Pepper Bisque
Borscht with Fresh Dill & homemade Cashew Sour Cream
Creamy Pumpkin Soup with Toasted Pumpkin Seeds
Cream of Broccoli & Cheese Soup
Five Vegetable Miso
Entrees
Sorrel & Onion Panade
Tempeh in Hearty Mushroom-Lager Sauce over Whipped Potatoes & Scallions
Fideus with Wild Mushrooms & Peas
Artichoke Lasagna with Roasted Tomato Sauce & Creamy Tofu Ricotta
Maple-Dijon Glazed Tempeh Sandwich with Sauerkraut, Horseradish Aioli & Arugula
Neatloaf with Lemon-Almond Green Beans, Baked Potato with Homemade Sour Cream & Chives
Tempeh Pot Pie with Biscuit Topping
Baked Artichokes with Onions, Lemons, Black Olives & Mint
Fettucini Alfredo
Tu-no-fish Tempeh Salad with Baby Arugula over Manna Bread
Roasted Butternut Squash & Garlic, Toasted Walnuts, Fluffy Faro, Balsamic Vinaigrette with Fresh Arugula
Whole Wheat Pizza with Caramelized Onions, Olives & Herbed Tofu Mash
Flatbread with Apple, Roasted Butternut Squash, Caramelized Onions & White Bean Puree
Parsnip-Carrot Cassoulet with Herbed Bread Crumbs
Wild Mushroom, Roasted Squash & Sage Risotto
Tempeh Scallopini
Chile Cornmeal-Crusted Tofu with Coconut Sweet Potatoes & Citrus Collards
Grilled Tempeh Kabobs with Beer-Balsamic Vinaigrette
Green Beans & Herbed Baby Potatoes
Tempeh Tacos over Corn Chips with Heirloom Tomatoes, Onion, Lettuce, Fresh Guacamole & Salsa
Tangy BBQ Tofu with Roasted Broccoli & Buttermilk Mashed Potatoes
Dessert & Pastries
Dark Chocolate Pots de Creme with Hazelnut Biscotti
Vanilla Cheesecake with Cherry Compote
Poached Pear with Cinnamon Sticks & Star Anise
Apple Cinnamon Galette with Vanilla Ice Cream
Dark Chocolate Ganache Tart with Vanilla Cream & Macerated Berries
Vanilla Rhubarb Custard Cake
Coconut Cloud Layer Cake with Coconut Cream Frosting
Creamy Chocolate & Vanilla Pudding with Fresh Berries
Peanut Butter Mousse in Chocolate Candy Cups
Warm Homemade Apple Sauce
Four-Berry Grunt
Snacks
Chopped Lemon Bagna Cauda with Roasted Tomato & Roasted Onion Crostini
Roasted Garlic & Dill Hummus with Fresh Vegetables Artichoke & Spinach Dip
Red Onion Pickles
Cured Olives with Shaved Fennel & Rosemary
Cheese and Cracked Black Pepper Crackers
Toasted Sesame Crackers with Herbed Cashew Cheese
Cheesy Kale Chips
Spicy Roasted Chickpeas
Fig Bars with Oatmeal Crust
Sunflower Energy Bars