Sengen-Sama's Soba Noodle Salad
Toasted sesame soba noodles and local greens tossed in citrus pistachio creme topped with marinated edamame, daikon radish and toasted pistachios.

Aiyah's Garden of Eden Salad
Organic greens, fresh garden veggies, candied almonds & choice of two of the following: purple potato salad, tuna free tempeh salad, hummus or our live food pate.

Sea Vegetable Salad
Mixed arame salad and cucumber tossed in suno mono dressing with sesame seed gomasio.

Mighty Aphrodite's Greek Salad
Organic greens with mixed Greek olives, marinated sun-dried tomatoes, "Feta" cheeze, cucumber, capers and balsamic vinaigrette.

Entrees
Lakshmi's Live Lasagne
Lakshmi's Live Lasagne is made with layers of marinated zucchini, rainbow chard, Kona tomatoes and a basiled macadamia nut ricotta stacked on tomato creme sauce and house cured red bell peppers.

Transcendental Thai Green Curry
Coconut-lime Thai curry, fresh vegetables and steamed organic island greens. Served with your choice of brown rice or quinoa.

Vishnu's Tempeh Vindaloo
A classically spiced tomato and onion sautee with tempeh. Served with dill-cardamom basmati rice, steamed fresh local vegetable of the day, and topped with a cucumber-ginger raita.

Rockin' Moroccan Seared Tofu
Moroccan spiced & seared tofu, gingered adzuki bean couscous, braised alii oyster mushrooms and sauteed greens served with a truffled, preserved lemon creme.

Super Shakti's Spanakopitta
A Lotus favorite from traditional Greek culture. Marinated tofu, fresh organic island greens and phyllo drizzled with
sun-dried tomato sage sauce. Served with herb salad & toasted pine nuts.

Senorita Bombia's Enchilada Casserole
Spanish marinated & baked tempeh, beans, rice, chili sauce & cashew cheeze layered between corn tortillas, topped with carob mole, salsa and sour cream.

Ulysses' Udon Odyssey
Kamut Udon noodles in a green peppercorn creme sauce served with spiced Hawaiian pumpkin, clove caramelized onions, and rosemaried oyster mushrooms with baby chiogga beets.

Monk Bowl
Please choose one from each category.
Grain
Brown Rice
or Quinoa
or Lotus Bread

Veggies
Steamed Island Greens
or Steamed Mixed Veggies

Protein
Grilled Tofu
or Grilled Tempeh
or Mung Bean Dahl

Sauce
Sesame Ginger
or Sour Cream
or P-Nut

Kaya’s Kosmic Korn Bread courtesy of Vegan World Fusion Cuisine,
cookbook of the Blossoming Lotus.

15 min prep / 45 min cooking / 9” x 13” baking pan
Dry
2 C Spelt flour, sifted well
7⁄8 C Corn meal
¾ C Millet or quinoa, toasted (page 194 of cookbook)
2½ Tbl Baking powder, sifted to remove lumps
¾ tsp Sea salt
Wet
½ lb Tofu, firm
1 ¾ C Filtered water
¾ C Maple syrup or agave nectar, or to taste
½ C Safflower oil
Loving preparation
1. Preheat oven to 350°. Combine Dry
ingredients in a large mixing bowl and whisk well.
Add Wet ingredients to a blender and blend until creamy.
Add wet to dry and mix well.
2. Pour into a parchment paper-lined 9” x 13” baking pan and bake until a toothpick comes out clean, approximately 45 minutes, or until top browns and cracks appear.
variations
Southwest Add the following to dry mixture:
¼ C ancho chilies, soaked in hot water, seeded and diced; ½ C red bell pepper, diced; ¼ C cilantro, minced; ½ C corn, fresh or frozen.

Blueberry or Strawberry Add 1¼ C of berries after all ingredients have been mixed together.

Cranberry Walnut Add 1 C fresh cranberries and ½ C chopped walnuts after all ingredients have been mixed together.

Double Corn Bread Add 1½ C of corn after all ingredients have been mixed together.