Sexy Pasta : zucchini pasta, hemp see pesto, botija olives, romas, brazil nut parmesan

Kabocha and leek ravioli w/ sage coconut butter

Caramalized beet, leek cauliflower mash, arugula, nut feta

Heirloom red rice, apricots, honey miso sprouted tofu, coconut butter bok choy

Hummus tacos with roasted beets and fennel

RAW caramalized onion + pear tartlets w/ almond zucchini crust

Mediterranean Garbanzo Bean Flatbread w/ roasted cippolini onion, cumin tomato sauce, pepperoncini, olives d’ amour (gluten-free/vegan) www.avantinatural.com

Soupe Du Jour (Kale Carrot) www.avantinatural.com

Peruvian Jackfruit Tacos w/ Aji Verde Salsa www.seabirdstruck.com

Cultured Dinner: Chickpea miso w/ red bells, dulse, avocado. Cheesy sunflower bread w/ sprouted hummus, gaucamole. Sauerkraut.

RAW spinach, apple, jalapeno wraps

Materials:

1 bunch spinach

2 green apples, cored

2 jalapenos, seeded

1/2 c flax meal or chia powder

1 tsp sea salt

1 tsp coconut nectar or agave (optional)

Method:

Process everything until smooth and well blended. Spread on 2 teflex lined trays. Dehydrate at 110 degrees for 8 hours. Flip and remove teflex. Dehydrate until pliable.

Gluten-free vegan penne arrabiata with kale and crimini mushrooms

Vegan Reuben from Avanti Cafe