On the menu

Artichoke fideuá

with a chickpea, celery and garlic salad

Eggplant schnitzels with feta

and a Mallorcan potato salad with olives and cherry tomatoes

Buddha bowl

with radishes, asparagus, avocado and quinoa

Tandoori lentil stew

with broccoli, carrot, onion and garlic

Lettuce hearts with a cream of cashew nuts and chickpeas

served with cucumber, tomato, scallion and black beans

Pisto manchego

served with cauliflower rice and buckwheat

Pumpkin and almond sformato

with a salad of green leaves, chickpeas and carrot

Seitan and mushroom stroganoff

served with whole grain rigatoni pasta

Potato gratin cake

with seasonal vegetables and textured soy