Green Earth Vegan Cuisine

Organic red and white quinoa with carrots, cucumber, organic alfalfa sprouts, avocado, and portabella mushroom wrapped in sushi nori.

A take on a Canadian classic of french fries, topped with gravy and vegan cheese.

Gluten Free. Organic white corn chips topped with vegan cheddar cheese sauce, served with guacamole, pico de gallo, and jalapenos.

Eggplant, zucchini, red bell pepper, and vegan cheese in a folded tortilla, served with guacamole and pico de gallo.

Sauteed jicama and carrots, tofu, and lettuce, rolled in thin rice paper, served with peanut sauce.

Vietnamese style “eggless” rolls served with lettuce, fresh mints, cucumber, and Vietnamese vinaigrette.

Hand-breaded chick’un nuggets served with BBQ sauce.

Textured vegetable protein, lettuce, fresh mint, cucumber, and vermicelli rolled in thin rice paper, served with peanut sauce.

Dumplings filled with soy protein, carrots, cabbage, and celery, served with organic tarmari sauce.

Spicy soup with bamboo shoots, tofu, king oyster mushroom, and shredded carrots.

Gluten free. Spicy Thai soup with tamarind based broth, lemongrass, king oyster mushroom, tofu, cabbage, bamboo shoots, tomato and fresh basil.

Gluten free. Soy free. Soup made with fresh spinach and asparagus puree and melted vegan mozzarella cheese.

Carrots, zucchini, broccoli, and dumplings filled with soy protein, minced carrots, and cabbage in vegetable broth.

Chopped romaine lettuce, soy chick’un, tomato, avocado, cucumber, carrots, organic red and white quinoa.

Gluten free. Soy free. Mediterranean-style salad with avocado, tomato, and cucumber.

Roasted garden beets, spring mix salad, carrots, cucumber, avocado, bean sprouts, and grilled tofu.

Gluten free. Nutrient-packed, warm “salad” made with a medley of organic red and white quinoa, kale, red and green bell peppers, king oyster mushrooms, kabocha pumpkin, tofu, and zucchini.

Spring mix salad, avocado, cucumber, tomato, carrots, and soy chick’un.

Gluten free. Soy free. Kale, diced tomato, onions, cilantro, carrots, avocado, organic red and white quinoa, and grilled kabocha pumpkin.

Battered soy chick’un with red bell pepper, zucchini, pineapple, carrots, and onions in sweet and sour sauce.

Gluten free. Scrambled tofu, diced red and green bell peppers, peas and carrots, and king oyster mushroom with curry spice.

Pumpkin, eggplant, tofu, onions, sweet basil, red and green bell peppers, and king oyster mushroom with chef’s sauce.

Eggplant, tofu, peas, carrots, and king oyster mushroom in brown sauce.

Gluten free. Tofu, green bell pepper, broccoli, eggplant, zucchini, bamboo shoots, and onions in Thai curry paste mixed with coconut milk.

Gluten free. Tofu, potato, zucchini, peas, carrots, and red bell pepper in Indian yellow curry spice mixed with coconut milk.

Stir-fried broccoli, carrot, red bell pepper, king oyster mushroom with textured vegetable protein.

Brown rice with pineapple, peas, carrots, king oyster mushroom, red bell pepper, broccoli, and tofu.

Brown rice with tofu, king oyster mushroom, peas, carrots, and yellow curry seasoning.

Sauteed broccoli, cabbage, carrot, red bell pepper, tofu, zucchini, onions, and king oyster mushroom.

Hand breaded soy chick’un breast topped with marinara sauce and vegan mozzarella cheese, served with broccoli and mashed potato.

Wok-seared tofu with minced lemongrass, onions, red and green bell peppers. SPICY.

Organic brown rice penne, eggplant, zucchini, red and green bell peppers, king oyster mushroom, and vegan mozzarella cheese, served with toasted bread.

Gluten Free. Thailand’s famous street food stir-fried rice noodles with tofu, bean sprouts, chives, carrots, and tamarind-based sauce, topped with peanuts, and lime. SPICY.

Lasagna with eggplant, zucchini, broccoli, green and red bell pepper, served with spring mix salad and toasted bread.

Stir-fried wheat noodles with tofu, broccoli, cabbage, and carrots.

White rice noodles with textured vegetable protein, tofu, and king oyster mushroom, served with bean sprouts, shredded cabbage, and fresh mints. SPICY.

Fettuccine, zucchini, broccoli, and red bell pepper in creamy white sauce, served with toasted bread.

Traditional Vietnamese noodle soup with fresh basil, tofu, textured vegetable protein, and bean sprouts.

Vietnamese version of a “pasta salad” made of rice noodles with teriyaki soy steak strips, and golden rolls served with Vietnamese vinaigrette, shredded lettuce, mints, bean sprouts, and cucumber.

Vietnamese stir-fried rice noodles with broccoli, cabbage, carrots, red bell pepper, tofu, zucchini, and king oyster mushrooms.

Gluten free. White rice noodles, bamboo shoots, tofu, king oyster mushroom, and cilantro in vegetable broth. SPICY.

Sauteed soy steak strips, lettuce, grilled onions, tomato, pickles, and house-made mayo.

Crispy breaded chick’un breast, lettuce, grilled onions, tomato, pickles, and house-made mayo.

Grilled portabella mushroom, tomato, pickles, lettuce, grilled onions, and pesto.

Grilled chick’un, lettuce, alfalfa sprouts, avocado, pico de gallo, and house-made mayo, wrapped in organic whole wheat tortilla.

Grilled chick’un with BBQ sauce, lettuce, grilled onions, tomato, pickles, and house-made mayo.

Tofu grilled with BBQ sauce, lettuce, grilled onions, tomato, pickles, and house-made mayo.

Grilled Beyond Meat patty with lettuce, grilled onions, tomato, pickles, and house-made mayo.

Beyond Meat veggie “meatball” sandwich topped with marinara sauce and vegan mozzarella cheese.

The ultimate vegan burrito with textured vegetable protein, mixed with brown rice, lettuce, guacamole and pico de gallo, wrapped in organic whole wheat tortilla.

Organic alfalfa sprouts and sunflower shoots, grilled portabella mushroom, tomato, onions, avocado, with pesto and hummus spreads.

Soy steak strips, vegan mozzarella cheese, red and green bell peppers, and house-made mayo on French roll.

Sauteed soy steak strips, lettuce, avocado, grilled onions, tomato, and house-made mayo.

Vegan crispy fish fillet topped with cabbage, avocado, pico de gallo served on corn tortillas and lime.

Seasoned shredded jackfruit, cabbage slaw, lettuce, and house-made mayo.

Seasoned shredded jackfruit topped with cabbage, avocado, pico de gallo served on corn tortillas and lime.=

Strawberry and banana.

Orange, banana, pineapple, and mango.

Strawberry, mango, and apple.

Spinach, mango, and orange.

Spinach, kale, cucumber, and celery.

Kale, celery, carrot, and parsley.

Carrot, parsley, cucumber, and celery.

Carrot, green bell pepper, apple, cucumber, and spinach.

Choose a minimum of 4 and up to 6 items: spinach, cucumber, celery, orange, kale, carrot, ginger, lemon, parsley, apple, bell pepper and beet.

Classic Yellow Cake with mocha buttercream frosting.

Choose from either spring rolls or summer rolls.

Organic red and white quinoa with carrots, cucumber, organic alfalfa sprouts, avocado, and portobello mushroom wrapped in sushi nori. Soy free.

Eggplant, zucchini, red bell pepper, and vegan cheese in a folded tortilla. Served with guacamole and pico de gallo.

Dumplings filled with soy protein, carrots, cabbage, and celery. Served with organic tamari sauce.

Choose from a variety of soups.

Choose from a variety of entree salads.

Choose from a variety of burger options.

Choose from a variety of subs and sandwiches.

Choose from a variety of green Earth's pastas.

Choose from a variety of noodle soups.

Vietnamese version of a pasta salad made of rice noodles with teriyaki soy steak strips, and golden rolls. Served with Vietnamese vinaigrette, shredded lettuce, mints, organic bean sprouts, and cucumber.

Scrambled tofu, diced red and green bell peppers, peas, carrots, and king oyster mushroom with curry spice.

Wok-seared tofu with minced lemongrass, onion, and red and green bell peppers.

Choose from a number of rice and tofu combo's that are all served with brown rice.

Battered soy chick’un sauteed with orange sauce, served with broccoli.

Battered soy chick’un with red bell pepper, zucchini, pineapple, carrots, and onions in sweet and sour sauce.

Sauteed soy steak strips, red and green bell peppers, and onions in savory soy based sauce.

Hand breaded soy chick’un breast topped with marinara sauce and vegan mozzarella cheese. Served with broccoli and mashed potato.

Choose from a variety of green Earth's desserts.

100% fresh veggie juices.

Choose from a variety of fruit smoothies.

Choose from a variety of fresh fruit juices.

Create your own juice combination.

Organic red and white quinoa with carrots, cucumber, alfalfa sprouts, avocado, and portobello mushroom wrapped in sushi nori. Soy free and gluten free options available.

Eggplant, zucchini, red bell pepper, and vegan cheese in a folded tortilla. Served with guacamole and pico de gallo.

Organic white corn chips topped with vegan cheddar cheese sauce. Served with guacamole, pico de gallo, and jalapenos.

A take on a Canadian classic of French fries. Topped with gravy and vegan cheese.

Textured vegetable protein, lettuce, fresh mint, cucumber, and vermicelli rolled in thin rice paper. Served with peanut sauce. Soy free and gluten free options available.

Sauteed jicama, carrots, tofu, and lettuce rolled in thin rice paper. Served with peanut sauce. Soy free and gluten free options available.

Vietnamese style eggless rolls served with lettuce, fresh mint, cucumber, and Vietnamese vinaigrette.

Dumplings filled with soy protein, carrots, cabbage, and celery. Served with organic tamari sauce.

Hand-breaded chick'un nuggets served with BBQ sauce.

Spicy soup with bamboo shoots, tofu, king oyster mushroom, and shredded carrots.

Spicy Thai soup with tamarind-based broth, lemongrass, king oyster mushroom, tofu, cabbage, bamboo shoots, tomato, and fresh basil.

Carrots, zucchini, broccoli, dumplings filled with soy protein, minced carrots, and cabbage in vegetable broth.

Soup made with fresh spinach, asparagus puree, and melted vegan mozzarella cheese. Gluten free and soy free.

Kale, diced tomato, onions, cilantro, carrots, avocado, organic red and white quinoa, and grilled kabocha pumpkin. Gluten free and soy free.

Mediterranean-style salad with avocado, tomato, and cucumber. Gluten free and soy free.

Roasted garden beets, spring mix salad, carrots, cucumber, avocado, bean sprouts, sunflower shoots, and grilled tofu. Soy free and gluten free options available.

Nutrient-packed, warm salad made with a medley of organic red and white quinoa, kale, red and green bell peppers, king oyster mushrooms, kabocha pumpkin, tofu, and zucchini. Gluten free. Soy free option available.

Spring mix salad, avocado, cucumber, tomato, onions, carrots, and soy chicken. Soy free and gluten free options available.

Chopped romaine lettuce, soy chicken, tomato, avocado, cucumber, carrots, organic red, and white quinoa. Soy free and gluten free options available.

Sauteed broccoli, cabbage, carrot, red bell pepper, tofu, zucchini, onions, and king oyster mushroom. Served with brown rice. Gluten free option available.

Scrambled tofu, diced red and green bell peppers, peas, carrots, and king oyster mushroom with curry spice. Served with brown rice. Gluten free.

Battered soy chick'un sauteed with orange sauce. Served with broccoli and brown rice.

Battered soy chick'un with red bell pepper, zucchini, pineapple, carrots, and onions in sweet and sour sauce. Served with brown rice.

Wok-seared tofu with minced lemongrass, onions, red bell peppers, and green bell peppers. Gluten free option available.

Eggplant, tofu, peas, carrots, and king oyster mushroom in brown sauce. Served with brown rice.

Tofu, potato, zucchini, peas, carrots, and red bell pepper in Indian yellow curry spice mixed with coconut milk. Served with brown rice. Soy free option available.

Pumpkin, eggplant, tofu, onions, sweet basil, red and green bell peppers, and king oyster mushroom with chef's sauce. Served with brown rice. Gluten free option available.

Sauteed soy steak strips, red and green bell peppers, and onions in savory soy-based sauce. Served with brown rice.

Stir-fried broccoli, carrot, red bell pepper, king oyster mushroom, and textured vegetable protein. Served with brown rice.

Brown rice with pineapple, peas, carrots, king oyster mushroom, red bell pepper, broccoli, and tofu. Served with brown rice. Soy free and gluten free options available.

Brown rice with tofu, king oyster mushroom, peas, carrots, and yellow curry seasoning. Served with brown rice. Soy free and gluten free options available.

Tofu, green bell pepper, broccoli, eggplant, zucchini, and bamboo shoots in Thai curry paste mixed with coconut milk. Served with brown rice. Soy free option available.

Hand breaded soy chick'un breast topped with marinara sauce and vegan mozzarella cheese. Served with broccoli and mashed potato.

Traditional Vietnamese noodle soup with fresh basil, tofu, textured vegetable protein, and bean sprouts. Soy free and gluten free option available.

Thailand’s famous street food stir-fried rice noodles with tofu, bean sprouts, carrots, and tamarind-based sauce. Topped with peanuts and lime.

Vietnamese stir-fried rice noodles with broccoli, cabbage, carrots, red bell pepper, tofu, and king oyster mushrooms. Soy free and gluten free options available.

Stir-fried wheat noodles with tofu, broccoli, cabbage, and carrots.

Vietnamese version of a pasta salad made of rice noodles with teriyaki soy steak strips and golden rolls. Served with Vietnamese vinaigrette, shredded lettuce, mint, bean sprouts, and cucumber.

Lasagna with eggplant, zucchini, broccoli, green bell pepper, and red bell pepper. Served with spring mix salad and toasted bread.

Organic brown rice penne, eggplant, zucchini, red and green bell peppers, king oyster mushroom, and vegan mozzarella cheese. Served with toasted bread. Gluten Free option available.

Fettuccine, zucchini, broccoli, and red bell pepper in the creamy white sauce. Served with toasted bread.

White rice noodles with textured vegetable protein, tofu, and king oyster mushroom. Served with bean sprouts and shredded cabbage.

White rice noodles, bamboo shoots, tofu, king oyster mushroom, and cilantro in vegetable broth. Gluten free. Soy free option available.

The ultimate vegan burrito with textured vegetable protein, mixed with brown rice, lettuce, guacamole, pico de gallo, and wrapped in an organic whole wheat tortilla. Served with choice of side.

Crispy breaded chick'un breast, lettuce, grilled onions, tomato, pickles, and house-made mayonnaise. Served with choice of side.

Sauteed soy steak strips, lettuce, grilled onions, tomato, pickles, and house-made mayonnaise. Served with choice of side.

Grilled Beyond Meat® patty with lettuce, grilled onions, tomato, pickles, and house-made mayonnaise.

Grilled portabella mushroom, tomato, pickles, lettuce, grilled onions, and mayonnaise. Served with choice of side.

Alfalfa sprouts, grilled portabella mushroom, tomato, grilled onions, avocado, and with mayonnaise spread. Served with choice of side.

Grilled chick'un, lettuce, alfalfa sprouts, avocado, pico de gallo, house-made mayonnaise, and wrapped in an whole wheat tortilla. Served with choice of side.

Grilled chick'un with BBQ sauce, lettuce, grilled onions, tomato, pickles, and house-made mayonnaise. Served with choice of side.

Tofu grilled with BBQ sauce, lettuce, grilled onions, tomato, pickles, and house-made mayonnaise. Served with choice of side.

Beyond Meat® veggie meatball sandwich topped with marinara sauce and vegan mozzarella cheese.

Soy steak strips, vegan mozzarella cheese, red and green bell peppers, and house-made mayonnaise on a French roll. Served with choice of side.

Sauteed soy steak strips, lettuce, avocado, grilled onions, tomato, and house-made mayonnaise. Served with choice of side.

Seasoned shredded jackfruit, cabbage slaw, lettuce, and house-made mayonnaise.

Seasoned shredded jackfruit topped with cabbage, avocado, and pico de gallo. Served on corn tortillas and lime.

Vegan crispy fish fillet topped with cabbage, avocado, and pico de gallo. Served on corn tortillas and lime.

Red velvet chocolate cake with butter cream cheese frosting

Cake made with sour cream, flavored with tart lemon zest, and topped with a sweet, lemony frosting.

Light fluffy, green-colored, sponge-like cake made with coconut milk and pandan juice. The fragrance comes from pandan leaves, considered as Asian's vanilla because of its aroma.

Moist lemon flavored cake with a sweet, tart lemon curd filling, and a lemony coconut cream frosting topped with semi-sweet coconut flakes.

Fruit cocktail turned into cake. Rum flavored cake paired with pineapple filling and topped with coconut cream frosting and semi-sweet coconut flakes.

Spinach, kale, cucumber, and celery.

Kale, carrot, celery, and parsley.

Carrot, parsley, cucumber, and celery.

Carrot, green bell pepper, apple, cucumber, and spinach.

Choose a minimum of 4 and up to 6 items.

Orange, banana, pineapple, and mango.

Strawberry and banana.

Strawberry, mango, and apple.

Spinach, mango, and orange.

Dumplings filled with soy protein, carrots, cabbage, and celery, served with organic tarmari sauce.

The ultimate vegan burrito with textured vegetable protein, mixed with brown rice, lettuce, guacamole and pico de gallo, wrapped in organic whole wheat tortilla.

Textured vegetable protein, lettuce, fresh mint, cucumber, and vermicelli rolled in thin rice paper, served with peanut sauce.

Soy steak strips, vegan mozzarella cheese, red and green bell peppers, and house-made mayo on French roll.

Organic red and white quinoa with carrots, cucumber, organic alfalfa sprouts, avocado, and portabella mushroom wrapped in sushi nori.

Eggplant, zucchini, red bell pepper, and vegan cheese in a folded tortilla, served with guacamole and pico de gallo.

Fettuccine, zucchini, broccoli, and red bell pepper in creamy white sauce, served with toasted bread.

Grilled Beyond Meat® patty with lettuce, grilled onions, tomato, pickles, and house-made mayo.

Vietnamese version of a “pasta salad” made of rice noodles with teriyaki soy steak strips, and golden rolls served with Vietnamese vinaigrette, shredded lettuce, mints, bean sprouts, and cucumber.

Battered soy chick’un sautéed with orange sauce, served with broccoli.

Organic red and white quinoa with carrots, cucumber, organic alfalfa sprouts, avocado, and portabella mushroom wrapped in sushi nori.

A take on a Canadian classic of french fries, topped with gravy and vegan cheese.

Gluten Free. Organic white corn chips topped with vegan cheddar cheese sauce, served with guacamole, pico de gallo, and jalapeños.

Eggplant, zucchini, red bell pepper, and vegan cheese in a folded tortilla, served with guacamole and pico de gallo.

Sautéed jicama and carrots, tofu, and lettuce, rolled in thin rice paper, served with peanut sauce.

Vietnamese style “eggless” rolls served with lettuce, fresh mints, cucumber, and Vietnamese vinaigrette.

Textured vegetable protein, lettuce, fresh mint, cucumber, and vermicelli rolled in thin rice paper, served with peanut sauce.

Hand-breaded chick’un nuggets served with BBQ sauce.

Dumplings filled with soy protein, carrots, cabbage, and celery, served with organic tarmari sauce.

Spicy soup with bamboo shoots, tofu, king oyster mushroom, and shredded carrots.

Gluten free. Spicy Thai soup with tamarind based broth, lemongrass, king oyster mushroom, tofu, cabbage, bamboo shoots, tomato and fresh basil.

Gluten free. Soy free. Soup made with fresh spinach and asparagus puree and melted vegan mozzarella cheese.

Carrots, zucchini, broccoli, and dumplings filled with soy protein, minced carrots, and cabbage in vegetable broth.

Chopped romaine lettuce, soy chick’un, tomato, avocado, cucumber, carrots, organic red and white quinoa.

Gluten free. Soy free. Mediterranean-style salad with avocado, tomato, and cucumber.

Roasted garden beets, spring mix salad, carrots, cucumber, avocado, bean sprouts, and grilled tofu.

Gluten free. Nutrient-packed, warm “salad” made with a medley of organic red and white quinoa, kale, red and green bell peppers, king oyster mushrooms, kabocha pumpkin, tofu, and zucchini.

Spring mix salad, avocado, cucumber, tomato, carrots, and soy chick’un.

Gluten free. Soy free. Kale, diced tomato, onions, cilantro, carrots, avocado, organic red and white quinoa, and grilled kabocha pumpkin.

Sautéed soy steak strips, lettuce, grilled onions, tomato, pickles, and house-made mayo.

Vegan crispy fish fillet topped with cabbage, avocado, pico de gallo served on corn tortillas and lime.

Seasoned shredded jackfruit, cabbage slaw, lettuce, and house-made mayo.

Seasoned shredded jackfruit topped with cabbage, avocado, pico de gallo served on corn tortillas and lime.

Crispy breaded chick’un breast, lettuce, grilled onions, tomato, pickles, and house-made mayo.

Grilled portabella mushroom, tomato, pickles, lettuce, grilled onions, and pesto.

Grilled chick’un, lettuce, alfalfa sprouts, avocado, pico de gallo, and house-made mayo, wrapped in organic whole wheat tortilla.

Grilled chick’un with BBQ sauce, lettuce, grilled onions, tomato, pickles, and house-made mayo.

Grilled Beyond Meat® patty with lettuce, grilled onions, tomato, pickles, and house-made mayo.

Tofu grilled with BBQ sauce, lettuce, grilled onions, tomato, pickles, and house-made mayo.

Beyond Meat® veggie “meatball” sandwich topped with marinara sauce and vegan mozzarella cheese

The ultimate vegan burrito with textured vegetable protein, mixed with brown rice, lettuce, guacamole and pico de gallo, wrapped in organic whole wheat tortilla.

Soy steak strips, vegan mozzarella cheese, red and green bell peppers, and house-made mayo on French roll.

Organic alfalfa sprouts and sunflower shoots, grilled portabella mushroom, tomato, onions, avocado, with pesto and hummus spreads.

Sautéed soy steak strips, lettuce, avocado, grilled onions, tomato, and house-made mayo.

Organic brown rice penne, eggplant, zucchini, red and green bell peppers, king oyster mushroom, and vegan mozzarella cheese, served with toasted bread.

Gluten Free. Thailand’s famous street food stir-fried rice noodles with tofu, bean sprouts, chives, carrots, and tamarind-based sauce, topped with peanuts, and lime. SPICY.

Lasagna with eggplant, zucchini, broccoli, green and red bell pepper, served with spring mix salad and toasted bread.

Stir-fried wheat noodles with tofu, broccoli, cabbage, and carrots.

White rice noodles with textured vegetable protein, tofu, and king oyster mushroom, served with bean sprouts, shredded cabbage, and fresh mints. SPICY.

Fettuccine, zucchini, broccoli, and red bell pepper in creamy white sauce, served with toasted bread.

Traditional Vietnamese noodle soup with fresh basil, tofu, textured vegetable protein, and bean sprouts.

Vietnamese version of a “pasta salad” made of rice noodles with teriyaki soy steak strips, and golden rolls served with Vietnamese vinaigrette, shredded lettuce, mints, bean sprouts, and cucumber.

Vietnamese stir-fried rice noodles with broccoli, cabbage, carrots, red bell pepper, tofu, zucchini, and king oyster mushrooms.

Gluten free. White rice noodles, bamboo shoots, tofu, king oyster mushroom, and cilantro in vegetable broth. SPICY.

Wok-seared tofu with minced lemongrass, onions, red and green bell peppers. SPICY

Hand breaded soy chick’un breast topped with marinara sauce and vegan mozzarella cheese, served with broccoli and mashed potato.

Battered soy chick’un with red bell pepper, zucchini, pineapple, carrots, and onions in sweet & sour sauce.

Pumpkin, eggplant, tofu, onions, sweet basil, red and green bell peppers, and king oyster mushroom with chef’s sauce.

Gluten free. Scrambled tofu, diced red and green bell peppers, peas and carrots, and king oyster mushroom with curry spice.

Eggplant, tofu, peas, carrots, and king oyster mushroom in brown sauce.

Battered soy chick’un sautéed with orange sauce, served with broccoli.

Gluten free. Tofu, green bell pepper, broccoli, eggplant, zucchini, bamboo shoots, and onions in Thai curry paste mixed with coconut milk.

Sautéed soy steak strips, red and green bell peppers, and onions in savory soy-based sauce.

Gluten free. Tofu, potato, zucchini, peas, carrots, and red bell pepper in Indian yellow curry spice mixed with coconut milk.

Stir-fried broccoli, carrot, red bell pepper, king oyster mushroom with textured vegetable protein.

Brown rice with pineapple, peas, carrots, king oyster mushroom, red bell pepper, broccoli, and tofu.

Brown rice with tofu, king oyster mushroom, peas, carrots, and yellow curry seasoning.

Sautéed broccoli, cabbage, carrot, red bell pepper, tofu, zucchini, onions, and king oyster mushroom.

Orange, banana, pineapple, and mango.

Strawberry and banana.

Strawberry, mango, and apple.

Spinach, mango, and orange.

Spinach, kale, cucumber, and celery.

Kale, celery, carrot, and parsley.

Carrot, parsley, cucumber, and celery.

Carrot, green bell pepper, apple, cucumber, and spinach.

Choose a minimum of 4 and up to 6 items: Spinach, Cucumber, Celery, Orange, Kale, Carrot, Ginger, Lemon, Parsley, Apple, Bell Pepper, Beet.