Description

Portobello Spinach Fra Diavolo — large portobello mushroom cap grilled and topped with garlic sauteed spinach and artichoke hearts in a spicy plum tomato sauce with fresh basil and oregano. Served over linguini pasta

Roasted Zucchini Enchilada — low-carb whole wheat tortilla (4g net carbs) stuffed with roasted zucchini and broccoli, sauteed onion, peppers, spices, and fresh herbs. Topped with TFC’s enchilada sauce and vegan queso fresco. Served with Spanish rice 

Roasted Broccoli and Arugula Pesto Risotto — arborio rice, roasted broccoli florets, fresh arugula, white onion, and roasted red peppers, simmered in a garlic-pesto sauce. Topped with pan-seared tofu

White Bean Chili — cannellini beans, onion, peppers, tomatoes, fresh cilantro, and celery, simmered in spiced vegetable broth. Served with Spanish rice

Veggie Combo — Spanish rice, lemon roasted cauliflower, and mixed fresh vegetables