On the menu

Buddha bowl

with radishes, asparagus, avocado and quinoa

Tandoori lentil stew

with broccoli, carrot, onion and garlic

Caesar salad

with kale, tempeh, chickpeas, cheese and a caesar dressing

Baked sun-dried tomato hummus wraps

served with a pasta salad with tomatoes, olives, mushrooms

Sweet potato, green beans and buckwheat

with pan-fried egg and cayenne pepper

Creamy beetroot soup

with white beans, green apple, oat flakes and sautéed green beans

Humita-stuffed zucchini canoes

with béchamel, corn, onion, red pepper and basil

Homemade chard quiche

with vegetables of the season

Pasta a la puttanesca vegana

with fresh tomatoes, capers and olives