26 August 2021
This consisted of local quinoa with herbs, kale salad with nutritional yeast dressing, seasonal veggies
including eggplant, zucchini, green beans, green bell peppers, and yellow cherry tomatoes, traditional kraut, slow-braised red beans spiced with cumin, and a savory, creamy miso sauce, plus millet and black lentil tempeh. This had a spectacular abundance of delicious and nourishing components that complemented each other perfectly. (Gluten-free) #saveveganrestaurants
