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
