Monday April 19, 2021

SALAD TOPPINGS

Carrot Apple Walnut (V, G)
Korean Bean Paste Tofu (V)
Sichuan Veggie Mix with Tofu (V, G)
Turmeric Roasted Chickpea Carrot and Cauliflower (V, G)
Vegetable Shred in Aged Vinegar Sauce (V)
King Trumpet Mushroom in Teriyaki Sauce (V)
Spiced Green Bean Skin with Mushroom (V)
Braised Vegetables with Red Beancurd (warm) (V)
Japchae – Korean Glass Noodle (warm) (V)
Seasonal Veggies with Ginger (String Bean and Zucchini) (warm) (V, G)

VEGAN & GLUTEN FREE SOUP
Roasted Tomato Soup (warm) (V, G)

GLUTEN FREE STEAMED BAKERY
Banana Cinnamon Muffin
Blue Wave Muffin (Black Current/ Blueberry & Carrot)
Chocolate Tofu Muffin (Vegan)
Carrot Cake

GLUTEN FREE BAKED CAKES
Brownie
Chocolate Cake

V – Vegan
G – Gluten Free