We can cater to any ideas you may have!
* (Denotes Gluten Free Items)
** (Can be made Gluten Free)
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|Nourish and Delight
Personal Chef and Nutrition Services for your Health
Topped with a rich brown gravy and mashed Yukon gold potatoes.
* Moroccan Tagine
Chickpeas simmered with aromatic spices of ginger, cinnamon, coriander and saffron
with an array of root vegetables and winter squashes.
Homemade Seitan simmered in our classic sweet and tangy barbecue sauce.
**Fettuccine Alfredo with Roasted Vegetables
Semolina or Rice Pasta tossed in a creamy cashew based Alfredo sauce,
finished with roasted eggplant, mushrooms and onions.
* Jamaican Jerk Style Tempeh with Papaya Salsa
Tempeh Cutlets braised in an aromatic Jerk Sauce with hints of Allspice, Habenero, Cinnamon, Ginger and
Sweet and spicy!
Savory sliced seitan sauteed with shallots, capers and crimini mushrooms in a lemon cream sauce.
**Roasted Vegetable Lasagna
Layers of roasted zucchini, eggplant, tomatoes and portobello mushrooms with lasagna noodles and
roasted plum tomato sauce.
* Black Bean and Tempeh Enchiladas
Refried Black Beans, Ground Seasoned Tempeh, Chiles and Corn in a mild red chile sauce.
Marinated Tofu Pot Pie
Chunks of marinated tofu, carrots, butternut squash, celery and onion in a country gravy topped with flaky
puff pastry shell.
**Baked Ziti with Tofu Ricotta
Your choice of Semolina, Whole Wheat or Gluten Free Pasta, tossed with our home made Marinara, Tofu
Ricotta, Sauteed Onions, Mushrooms and Peppers. Option to top with Daiya Mozzarella.
* Wild Mushroom Risotto
Arborio Rice simmered with Mushroom stock. Tossed with Sauteed Wild Mushrooms, Shallots, Leeks and
finished with Cashew Cream and
Pine Nut Parma.
**Savory Lentil and Herb Cutlets with Country Gravy
French Lentils, Shallots, Mushrooms and a blend of savory herbs, breaded and baked to perfection.
Served with a classic Country Gravy.
Grilled Seitan with Bearnaise
Slices of marinated Seitan lightly pan grilled. Served with our home made vegan Bearnaise Sauce.
* Eggplant “Parmesan”
Breaded Eggplant Cutlets topped with Marinara, Tofu Ricotta, and Pine Nut Parma.
Cannellini Beans simmered with Crimini Mushrooms, Onions, Fresh Sage and Spinach.
Served over Grilled Polenta slices.