On the menu

Fideuá from the forest

with mushrooms, portobellos and broccoli

Kale and red bean stew

with sweet potato, pumpkin, sun-dried tomatoes and ginger

Penne pasta bake

with tomato sauce, béchamel and a touch of homemade pesto

Cauliflower wing burritos

with pico de gallo sauce and beans

Beetroot meatballs with roasted sweet potato

accompanied by aioli from sun-dried tomatoes

Lemon cauliflower risotto

served with artichoke hearts and almonds

Creamy pea and leek soup

with crispy soy bacon and a mint pesto

Pumpkin and almond sformato

with a salad of green leaves, chickpeas and carrot

Sweet and sour tofu with green beans

accompanied by creamy mashed sweet potatoes with lemon