SATURDAY OCTOBER 21: BUFFET 5-7pm
Roasted Cauliflower and Sorghum Salad
Roasted chilies, arugula, basil, cilantro lime vinaigrette. (GF)
Sesame Napa Salad
Napa cabbage, radishes, celery, cucumber, sesame seeds, ginger sesame dressing. (GF)
Marinated Hodo Soy tofu, creamy shiitake and bean pâté, pickled daikon and carrot, charred scallion aioli, raw herbs, in baguette.
Wheat noodles and bok choy served with a spicy peanut sesame sauce, smashed cucumber, and marinated woodear mushrooms.
Sweet Potato Curry
Sweet potato, root vegetables and cashews in a mild fragrant coconut curry. (GF)
Hodo Soy tofu in spicy red sauce with Sichuan peppercorns.
Mac and Cheese
Smoked seitan, roasted broccoli and Baia pasta baked in creamy cheese sauce and topped with breadcrumbs.
Sausage and Cheese Pizza
Italian style seitan sausage, cheese, tomato sauce, basil.
Mustard Seed Roasted Vegetables (GF)
Pandan and Lemongrass Steamed Rice (GF)
Chocolate Chip Coconut Cookies and other sweet treats.