May 13

May 13

GCF Menu

HERE’S WHAT’S ON YOUR PLATE THIS WEEK:

THIS MENU IS VEGAN BUT YOU CAN EASILY ADD PROTEIN OF YOUR CHOICE TO ANY MEAL.

Note: Full orders are pictured below. JUST LUNCH orders will receive single serving of each entree soup and salad + any add-ons purchased.

Smoothies

NOTE: Smoothies are kept in the freezer. TO PREPARE: Fill the cup with your favorite nut or oat milk (we love almond and coconut), allow to soften for 5 minutes. Empty contents into the blender and blend on high, until smooth. Enjoy!

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Coco Berry Crunch

Mixed berries, banana, cacao powder, hemp seeds, cashews, almond butter, kachava chocolate protein powder, date.

Blueberry Protein + Oats

Gluten free oats, Kachava Vanilla protein powder, sunbutter, banana, date, blueberries, cinnamon, sea salt.

Creamy Mango Smoothie

Mango, avocado, spinach, almond butter, almonds, date, banana, coconut flakes.

Soups + Salads

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Mexican Style Chopped Salad with Goji Chipotle Dressing

Full of contrasting textures and flavors, there is something going on in every single bite. This Mexican chopped salad has a cool freshness from the romaine lettuce and is loaded with crispy veggies like kale, radishes, brown rice, sweet corn and jicama. The combination of rice and beans makes this dish a complete protein

TO SERVE: Separate the rice and beans from the crunchy veggies and warm them on the stove top if desired. Add the salad to a large serving bowl and toss with our house made Goji Chipotle Dressing inspired by Cafe Gratitude, toasted pepitas, fresh herbs and a squeeze of lime. Pairs perfectly with our Black Bean & Nacho “Cheese” Dip this week.

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Goop Inspired Detox Chili

A cozy bowl of chili made with sweet potatoes, black + pinto beans and kidney brans - a wonderfully delicious, hearty & healthy vegan meal.

TO SERVE: Heat the chili on the stove top over medium. Enjoy with a sprinkle of fresh scallions, cilantro, pepitas, cubed avocado and our house made, gluten-free corn bread.

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Bowls + Entrees

NOTE: All of the bowls and salads can be served with optional animal protein

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Protein Power Grain Bowl

Pan-seared tofu with our house made herb marinade, organic quinoa, herb-roasted butternut squash and carrots, charred green cabbage, grilled red onions, wilted spinach. Served with Lemon-Caper Vinaigrette.

TO SERVE: This dish can be re-heated on the stove top in a lightly oiled, non-stick pan. Or in the air fryer at 350ºF for about 5 minutes until warmed through. Drizzle with Lemon-Caper Vinaigrette over the top to serve.

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Creole Style Jack Cakes with Mixed Cabbage Slaw and Remoulade Dip Sauce

Shredded jack fruit, hearts of palm, chickpeas, creole seasonings and lots of fresh herbs make for the most delicious vegan “crab” cakes!

TO REHEAT: Add a small amount of oil in the bottom of a fry pan or cast iron skillet. Bring it to heat, then add the jack cakes and cover with a well-fitting lid. Heat on each side for a few minutes, or to your desired temperature.

Serve on butter lettuce leaves with a delicious vegan remoulade sauce, a sprinkle of fresh spring onions and a side of crunchy slaw.

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Quinoa Tabbouleh Bowl

Tabbouleh is a popular dish throughout the Middle East, and has roots in Lebanese cooking. This fresh vegan salad features chopped fresh parsley, fresh mint, roasted carrots, chickpeas, our house made tahini dressing and served with roasted cauliflower and bright vibrant greens. Traditional tabbouleh is made from bulgar wheat, but we have replaced this grain with toasted quinoa, making the dish gluten free and adding a boost of plant protein.

TO SERVE: Empty the contents of jar into a large bowl. Top with crunchy slivered almonds and currants. Add a fresh squeeze of lemon for brightness…YUM!

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Veggies + Dips

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Nacho "Cheese" Dip

We love this “cheesy” queso made with raw cashews, nutritional yeast and spices; and warmed on the stove until it reaches nacho cheese perfection! Optional but good: Add Sriracha to taste or keep it mild for kids with sensitive palates. Serve with veggies or chips, or drizzle on steamed broccoli or baked potatoes. Pairs well with our Mexi Chopped Salad this week.

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Black Bean Dip

A creamy blend of lime and black beans and spicy Costa Rican flavors. Serve with our rainbow of crudités, or pairs well with this week’s Mexican Style Chopped Salad. Can be enjoyed warm (with tortillas or plantain chips!) or cold.

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Sweets + Treats

NOTE: all of our sweets are made with whole, unrefined ingredients. Enjoy guiltlessly as snack or after dinner treat.

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Caramel Almond Butter Brownies

These brownies are something special - fudgey, almond flour based, made with natural almond butter, pure maple syrup, cocoa powder & finished with a drizzle of house made vegan caramel. Delicious eaten cold from the fridge with an afternoon latte or cup of tea, or warm for a decadent treat!

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Britt's Lemon Blueberry Chia Parfait

Chef Brit’s Lemon Blueberry Chia Pudding is the perfect breakfast for on the go or an easy morning at home. It’s loaded with fresh blueberries and tangy lemon - simple, refreshing and oh-so-delicious!

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A QUOTE WE LOVE:

“Food is symbolic of love when words are inadequate.”

– Alan D. Wolfet



PACKAGING LOVE:

The environment is very important to us.  We choose the most eco- friendly products and packaging possible. We serve our vegan menu in glass jars, and all other packaging is fully compostable. For more information about composting and our commitment to sustainability and the environment, please go to our website!

WE LOVE TO HEAR FROM YOU:

yum@goodcleanfoodco.com

LC: 970 379 5912

Kelly: 970 618 7089 

www.goodcleanfoodco.com

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