Menu Offerings:

Appetizer/Snacks | Salads | Vegetarian | Fish/Chicken
Beef/Pork/Lamb | Whole Grain Dishes | Vegetable Accompaniments | Soups | Healthy Desserts

Appetizer/Snacks
Hijiki Caviar, Tofu Sour Cream and Sesame Crackers
Chicken Lettuce Wraps with Hoisin Dipping Sauce
Tangy Roasted Vegetable Dip & Quinoa Crackers
Smoked Salmon and Goat Cheese Roll-ups
Raw Cashew Cheese with Sprouts and Whole Grain Chips
Sunflower Seed Pate with Pita Chips

Salads
Shaved Fennel with Lemon-Dijon Vinaigrette
Asian Cabbage Crunch
Baby Greens with Roasted Beets and New Potatoes
Mediterranean Tofu Salad
Watercress & Pear Salad with Sesame Dressing
Arugula Salad with Parmesan & Raspberry Balsamic Vinaigrette

Vegetarian
Smoked Tofu Noodle Casserole
Skillet Tempeh Reuben with Sauerkraut
Curry Coconut Pumpkin Stew
Black Bean Burgers with Avocado Cream
Pecan Loaf with Tomato Maple Glaze
Red Curry with Eggplant and Peppers
Spinach and Mushroom Galette
Pumpkin and Amaretti Ravioli with Sage Brown Butter Sauce
Yellow-fin Potato Gnocchi with Roasted Beets in a Mushroom Wine Reduction



Fish/Chicken
Coconut Ginger Salmon
Miso-Sesame Tilapia
Grilled Halibut with Puttanesca Sauce
Mediterranean Fish baked in Parchment
Lemon Chicken with Capers & Olives
Dijon Chicken with White Beans & Kale
Cilantro Scented Chicken Burgers
Roasted Tarragon Chicken

Beef/Pork/Lamb
Shepard’s Pie
Beef Stew
Chipotle Meatballs
Gingered Beef with Leeks & Asparagus
Szechwan Pork and Green Beans
Braised Short Ribs
Pork Tenderloin Medallions with Roasted Fennel
Cumin-Mint-Yogurt Marinated Lamb Chops
Gyro Meat with Tzatziki Sauce

Whole Grain Dishes
Asian Japonica Rice Salad with Edamame
Quinoa and Wild Mushroom Cabbage Rolls
Lemon scented Millet served over Kale
Three Grain Salad Primavera with Lemon Vinaigrette
Savory Farro Tart
Wild Rice, Shitake Mushroom and Hazelnut Pilaf
Stuffed Baby Squash with Seasoned Forbidden Rice, Cranberries and Pistachios

Vegetable Accompaniments
Roasted Brussel Sprouts with Balsamic Glaze
Artichoke and Olive Gratin
Roasted Butternut Squash and Honey Butter
Portabella Mushroom stuffed with Dijon-Balsamic Vegetables
Twice-Baked Sweet Potatoes with Citrus and Mascarpone
Zucchini Ribbons with Miso Vinaigrette

Soups
Split Pea with Shitake Mushroom Crisps
Carrot Ginger Soup and Almond Cream
Mushroom Cauliflower Soup with Roasted Shitake and Nori
Tomato Miso Soup
Flageolet & Leek Soup
Lemongrass and Coconut Milk Soup
Miso-Ginger Soup with Udon Noodles


Desserts
Vegan Chocolate Pots de Crème with Cashew Cream
Poached Pears with Roasted Grapes
Persimmon Bread Pudding
Strawberry Mousse with Cashew Cream
Sweet Herb Sorbet

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Chef Trudy Schafer, M.A. | chef@thehealinghearth.com | 415-407-4689