greenqueen

We really liked this pesto dish—zucchini noodles, spinach-basil pesto, cherry tomatoes, mushrooms, roasted red peppers, & “Tempeh Tantrum” tempeh. Part of the ‘Vegan Chef Challenge’ in the Twin Cities.

This was a yummy soup with good ‘umami’ flavor —veggies & lentils in a tasty broth. Satisfying.

Delicious! The beautiful salad consisted of kale, Napa cabbage, lemon vinaigrette, and slivered almonds (omit Parmesan when ordering).

I ordered it without the egg whites that usually come on it, and substituted avocado. It’s potatoes, spinach, mushrooms, roasted tomatoes, onion—really tasty.

Delicious! Seitan bacon, garden tomatoes, fresh greens, tasty bread/croutons, and a wonderful dressing—exceptional!

Breakfast just the way vegans (and anyone really!) like it. Tofu scramble, sweet potatoes, toast—yum!

It’s not everyday you get to pick a peck of deep fried pickles! These are the right amount of dill, crunch, and quantity—perfect accompaniment to a cold beer! And with a drizzle of hot sauce—mmmm.

I made a simple wrap with a whole wheat tortilla, mixed greens, carrot, tomato, radish, sunflower seeds, cucumber, and my favorite Bitchin Sauce—chipotle!! Yum! (Actually ANY Bitchin Sauce is my favorite!)

I loved the vegan “VLT”—Herbivorous Butcher bacon, lettuce, tomato, vegan mayo—on delicious toasted bread. Side salad with perfectly dressed greens made it a fab meal.

This was a bowl with super color, flavor, & nutrition. It had rice, black beans, sweet potatoes, red cabbage, steamed broccoli, and a delicious sauce—filling and delicious!