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export 100%

Egg, Broccoli, Cauliflower, Zucchini, Mushroom, Onion, Coconut oil, Turmeric Coconut yogurt:

https://www.pdf-archive.com/2018/02/20/export/

20/02/2018 www.pdf-archive.com

Cauliflower Hot Wings (2) 95%

Cauliflower Hot Wings This recipe is for two people.

https://www.pdf-archive.com/2015/03/13/cauliflower-hot-wings-2/

13/03/2015 www.pdf-archive.com

J000847 PATAKS Spring COOKBOOK 2016 FA.compressed(1) 82%

Patak’s Korma Paste 500g cauliflower, trimmed, cut into florets 300ml of water Handful of fresh coriander for garnishing BACK TO CONTENTS  ALOO GOBI 1 F irst slice and fry onion a little oil until soft.

https://www.pdf-archive.com/2016/10/17/j000847-pataks-spring-cookbook-2016-fa-compressed-1/

16/10/2016 www.pdf-archive.com

Holiday Order Form 82%

(please indicate quantity of selections below) (please indicate quantity of selections below) (please indicate quantity of selections below) ___ spicy only * Red Quarters (onions) ___ mild/med/spicy * Twisted Mix ___ mild/med/spicy ___ spicy only * Red Quarters (onions) ___ mild/med/spicy * Twisted Mix ___ mild/med/spicy * Spicy Garlic Wholes ___ spicy only * Red Quarters (onions) ___ mild/med/spicy * Twisted Mix ___ mild/med/spicy * Spicy Garlic Wholes (broccoli, cauliflower, carrots) * Spicy Garlic Wholes (broccoli, cauliflower, carrots) ___ spicy only ___ mild/med/spicy * Lil’ Sausages ___ add $2.00 spicy only * Mean Beans ___ add $1.00 mild/med/spicy ___ spicy only ___ mild/med/spicy * Lil’ Sausages ___ add $2.00 spicy only * Mean Beans ___ add $1.00 mild/med/spicy (broccoli, cauliflower, carrots) ___ spicy only ___ mild/med/spicy * Lil’ Sausages ___ add $2.00 spicy only * Mean Beans ___ add $1.00 mild/med/spicy * Chips Off The Ol’ Cucumber * Chips Off The Ol’ Cucumber * Chips Off The Ol’ Cucumber * Spearlicious * Spearlicious * Spearlicious Choose Lip Balm:

https://www.pdf-archive.com/2017/11/22/holiday-order-form/

22/11/2017 www.pdf-archive.com

LaughingSeedDinnerMenu 82%

    DINNER MENU  appetizers  HUMMUS TRIO (V, GFI option)  $9  Spicy black bean dip, traditional chickpea hummus, and a grilled vegetable pate.   Served with house made whole wheat pita or organic blue corn chips.  PAKORAS (V option, GFI)   $6/$9  Your choice of two or four of our popular Indian style fritters made with chickpea batter and seasonal vegetables.    Served with our delicious Punjabi sauce and organic yogurt for dipping.  MAKIZUSHI  $9  Our veggie filled nori rolls change daily.  Please ask your server about today’s selection.  Served with house made pickled ginger and wasabi.  HOUSE “FAUX”CUTERIE PLATE  (V, GFI option)  $12  A board of house cured, brined or smoked vegetables, which changes seasonally.  Served with savory condiments,   house made crackers and crostini.  JALAPENO ONION FRIES $6.5  Hand cut russet potatoes fried with jalapenos and onions. Served with ketchup.  Add chipotle ranch dressing .75  LOCAL CHEESE PLATE (GFI option)  Changes daily.  Please ask your server about today’s options from Blue Ridge Mountain Creamery.  Served with our ginger-date chutney and house baked cherry walnut toast.  SOUP of the DAY  Ask your server about today’s offfering.  small plates  STUFFED AVOCADO (V, GFI)  $8  A perfectly ripe avocado half filled with seasoned “cauliflower” rice and topped with Romesco sauce.   Garnished with cured poblano peppers.  OASIS QUINOA (V option, GFI) $7  A blend of quinoa, dates, parsley, red pepper, and smoked almonds. Served with orange-yogurt dressing.  PIEROGIS $8  Traditional potato filled pastry with local porter béchamel and candied shallots on a bed of wilted kale.  BEET TARTARE (V, GFI option) $7  Diced beets blended with capers, mustard, onion, parsley and spices served on crostini with cashew ricotta  GRILLED CAESAR (V option, GFI option)  $7  Chopped grilled romaine lettuce with shaved parmesan, house croutons and vegan Caesar dressing.  POBLANO “SARDINES” (V, GFI option)  $5  House cured poblano peppers with roasted garlic oil and crostini.  salads  Dressings (V, GFI) – Champagne Dijon Vinaigrette, Asian Fusion, Chipotle Ranch,                         Lemon Tahini, Sesame Ginger, Mustard Seed Vinaigrette, and Raw Tangy Tahini                                             Additions:  House made Purple Kraut $1.5, Avocado $2, hummus $3,  SIDE SALAD (V, GFI)  $5  Mixed greens, grated carrots, red cabbage, red onion, and cucumber  LAUGHING SEED SALAD   (V, GFI)  $12  Organic spring mix, Romaine lettuce, grated carrot, red cabbage, cherry tomatoes, red bell peppers, cucumber,   red onion, blanched broccoli, mung bean and clover sprouts, sprinkled with sunflower and pumpkin seeds.  LOTUS BOWL (V, GFI) $14  A layer of brown rice, Romaine lettuce, mixed greens and salad veggies, topped with   our red cabbage kraut, avocado, seeds, sprouts and your choice of dressing.  more salads on reverse            CHEF’S SALAD – (V option, GFI)  $13  Our spin on the traditional favorite. Romaine lettuce, mixed greens, and assorted salad veggies topped with   grilled dry rubbed tempeh “pastrami,” cured portabella mushrooms,” Swiss cheese, and hard boiled egg.  ASIAN FANTASIAN (V, GFI)  $13  Vermicelli rice noodles, nappa cabbage, mixed greens, shiitake mushrooms, mung bean sprouts, bell peppers, grated carrot   and cilantro tossed with sweet chili- peanut dressing.  MEDITERRANEAN (V option, GFI option)  $13  Romaine lettuce, mixed greens, cherry tomatoes, cucumber, red onion, and red bell pepper tossed in   champagne-Dijon vinaigrette and topped with sheep/goat feta and house cured olives.    Served with whole wheat pita.  sandwiches  All sandwiches are served with blue corn chips and our side of the day.  Vegan Daiya cheese can be substituted.  For locally  made Eat More Bakery gluten free vegan bread or buns add $1.00  For a small salad or jalapeno onion fries add $2  THE SEED BURGER (V, GFI option) $11  A beet, black bean, carrot and onion burger seasoned with roasted garlic and Worcestershire.   Served on our house made bun with horseradish aioli, lettuce, tomato, red onion, and pickles.  Add: Swiss, cheddar,   goat or feta $1 Add avocado $2   REUBEN (V option, GFI option)  $11  Grilled and marinated “pastrami” style dry rubbed organic tempeh, Swiss cheese, grilled onions, house made purple kraut  and Thousand Island dressing on grilled marble rye.  SLOPPY JO (V, GFI option)  $10  A sweet and tangy tofu barbecue served on a bun with lettuce, southern slaw, and tahini mustard sauce.  entrées  HARMONY BOWL (V, GFI)  small $11/ large $14  Layers of organic brown rice, organic black beans, grilled and marinated organic tofu or tempeh,   steamed seasonal veggies and our addictive sesame ginger sauce.  SOUTH BY SOUTHWEST BURRITO (V option)  $13  A whole wheat flour tortilla filled with our chorizo style tofu, grilled peppers and onions, black beans and rice and tossed  with our chipotle barbecue sauce. Topped with cheddar cheese and salsa. Served with a small salad.                                                                   LOW COUNTRY ROLLUPS (V option)  $12  Our tangy tofu barbecue wrapped in flour tortillas and baked with cheddar cheese. Topped with tahini mustard sauce and  served with blue corn chips and southern slaw.  THAI PANANG CURRY (V, GFI option)  $16  Sautéed seasonal vegetables with oyster mushrooms and bok choy in a mild coconut milk based curry sauce. Served over  jasmine rice with strips of crispy fried seitan or tofu and a lentil papadam.  CAULIFLOWER PICADILLO (V, GFI)  $16  Our spin on the traditional Latin mainstay. A tangy cauliflower hash with capers and olives, accompanied by coconut rice,  Cuban black beans, marinated onions, and grilled plantains.  PORTOBELLO ROULADEN (GFI)  $16  Thinly sliced and grilled Portobello caps wrapped around pickled vegetables and served with creamy  mashed potatoes and smoked tomato gravy  STROGANOFF  $16  Egg noodles, grilled seitan, grilled Portobello mushrooms and wilted spinach in a velvety sour cream sauce.   Topped with tempura fried cremini mushrooms  raw entrées  SPINACH PESTO MANICOTTI (V, GFI) $15  Zucchini “noodles” stuffed with cashew ricotta and sunflower seed-spinach pesto. Served over sundried tomato marinara  with house marinated olives  DRAGON BOWL (V, GFI) $14  Layers of cauliflower “rice,” seasonal veggies, arugula, avocado, and sunflower-beet pate.     

https://www.pdf-archive.com/2016/05/05/laughingseeddinnermenu/

05/05/2016 www.pdf-archive.com

Sonho 2014 78%

fresh coriander, served with plain naan deep-fried breaded prawns with a honey dip wasabi prawns 300 prawns in a crunchy wasabi-riceflake jacket cauliflower fritters 230 with garlic mayonnaise chilli fried chicken calamari prawns 200 250 350 momos 8 dumplings, deep fried, steamed or kothey (steamed and then fried on the bottom) veg chicken seafood 170 200 250 biryani veg chicken fish 180 220 230 hongkong noodles 230 soy sauce stirred thin noodles w.

https://www.pdf-archive.com/2014/11/05/sonho-2014/

05/11/2014 www.pdf-archive.com

Afternoon & Supper Menu 78%

cheese Cauliflower Cheese (v) £5.95 Cauliflower florets in a delicious cheese sauce with Garlic Bread Cheeseburger £3.95 A 6oz beef burger in a sesame bun with cheese &

https://www.pdf-archive.com/2012/03/09/afternoon-supper-menu/

09/03/2012 www.pdf-archive.com

0 Afternoon & Supper Menu A4 78%

cheese Cauliflower Cheese (v) £5.95 Cauliflower florets in a delicious cheese sauce with Garlic Bread Cheeseburger £3.95 A 6oz beef burger in a sesame bun with cheese &

https://www.pdf-archive.com/2012/06/18/0-afternoon-supper-menu-a4/

18/06/2012 www.pdf-archive.com

BBQ and Entrees 78%

CAULIFLOWER SHEPHERD’S PIE Ground beef, onions, carrots, and peas topped with a mashed cauliflower puree, cheddar cheese, and scallions.

https://www.pdf-archive.com/2015/12/09/bbq-and-entrees/

09/12/2015 www.pdf-archive.com

raw britannia 76%

Make raw food mainstream | 4 Nibbles For the love of veg 2 tablespoons of cauliflower 2 tablespoons of carrot ½ clove of garlic 1 teaspoon of red onion 1 teaspoon of lemon juice 2 teaspoons of olive oil 2 teaspoons of coriander Finely chop the garlic, onion and coriander.

https://www.pdf-archive.com/2013/03/28/raw-britannia/

27/03/2013 www.pdf-archive.com

hfd 75%

Food Drink Snack Digestion Bowel Movement(s) 17:30 Chicken roast, broccoli, cauliflower, roast+boiled potatoes, Monday brazed(in butter) red cabbage bisto gravy with chicken juices for flavour, Few pints water Fruit and dates several times Low bloating about 4 throughout the day, a few throughout the day hours after eating, no sips before and after cramps eating, lemon honey and ginger tea x 4 10:30am soft but holding form 11:00am Chicken sandwich, beetroot, tomato, cucumber, cheese piccalilli butter Tuesday Sausage casserole(same as below but extra of the same vegetables roasted for the sauce blended) Few pints water Fruit and dates several times No bloating or cramps throughout the day, a few throughout the day sips before and after eating, lemon honey and ginger tea x 4 9:00am soft but holding form, feeling half empty 10:00am, softer but holding form, feeling empty Stew:

https://www.pdf-archive.com/2015/02/09/hfd/

09/02/2015 www.pdf-archive.com

springwebmenu 75%

Starters € Spring Pea Soup (V) chanterelle mushrooms, soft- boiled egg, puffed rice Red Mullet panko bread crust, celery yoghurt mousse, lime mayo Tuna Niҫoise French beans, eggs, tomatoes, olives, balsamic dressing Roast Beef Carpaccio served cold, confit potato, pickled onions, French mustard, peaches Oysters Gillardeau oysters, passion fruit granita Local Ġbejna Salad (V) local fresh sheep milk cheese, mixed spring salad, herb oil dressing 10.90 13.90 13.90 12.90 20.90 9.90 Pasta Tagliatelle Salmon homemade pasta, asparagus, salmon, cream, roasted almonds Cocoa Ravioli homemade pasta, ricotta stuffing, smoked aubergine purée, tomato coulis Linguine Allo Scoglio cherry tomatoes, bisque, clams, mussels, prawns Strozzapreti Wild Boar Ragù wild boar ragù, parmigiano- Reggiano shavings Risotto Cauliflower Cream (V) acquerello one year aged organic rice, cauliflower cream, blue cheese 14.90/ 18.90 11.90/ 18.90 14.90/ 18.90 13.90/ 17.90 11.90/ 16.90 Dishes to Share Charcuterie Board Parma ham, cured chorizo, salami Napolitano, bresaola, duck liver parfait, smoked duck, olives Iberian Platter serrano ham, grilled chorizo sausage, Manchego, fried calamari, olives Farmhouse Cheese Board Brie de Meaux, Comté, bleu d’Auvergne, goat’s cheese, fruit chutney, walnuts Baked Smoked Scamorza &

https://www.pdf-archive.com/2017/04/05/springwebmenu/

05/04/2017 www.pdf-archive.com

Plough & Harrow Menu 74%

PEPPER SQUID 19.50 with sweet chilli aioli MOROCCAN TEMPURA CAULIFLOWER (V) 12.50 with tahini sauce and lemon ANTIPASTO PLATTER 28.50 a selection of cold meats, olives, sundried tomatoes, blue and brie cheese and sourdough SHARE PLATE 28.50 chicken wings, salt &

https://www.pdf-archive.com/2018/02/02/plough-harrow-menu/

02/02/2018 www.pdf-archive.com

menu fixed 71%

�� Aloo Gobi Potatoes (aloo), cauliflower (gobi) and Indian Spices, medium � Paneer Makhani Slightly sweet creamy dish of Paneer, in which the gravy is prepared usually with butter, tomatoes, cashews or cream and spices, mild (Not suitable for vegan).

https://www.pdf-archive.com/2018/01/31/menu-fixed/

31/01/2018 www.pdf-archive.com

HIVEhealth Tools + Resources 70%

Beets Bell Peppers Broccoli Brussels Butternut Squash Cabbage Carrots Cauliflower PROTEIN:

https://www.pdf-archive.com/2018/01/30/hivehealth-tools-resources/

30/01/2018 www.pdf-archive.com

Lunch Menu web 69%

Chips Cajun Chicken Crispy battered cod with your choice of potatoes Butterflied chicken breast marinated in Cajun spices, with sweetcorn and choice of potatoes Cheeseburger 6oz Burger with cheese and fried onions in a Lasagne toasted sesame bun, with choice of potatoes Layers of pasta with minced beef, béchamel sauce and cheese, served with garlic bread Toad in the Hole Three tasty sausages in a batter pudding with Cauliflower Cheese (V) creamy mashed potatoes and gravy Cauliflower florets in a delicious cheese sauce with crusty bread Sausage, Egg and Chips Two Old English sausages, two fried free range Penne Arrabbiata (V) eggs &

https://www.pdf-archive.com/2012/03/09/lunch-menu-web/

09/03/2012 www.pdf-archive.com

Lunch Menu web 69%

Chips Cajun Chicken Crispy battered cod with your choice of potatoes Butterflied chicken breast marinated in Cajun spices, with sweetcorn and choice of potatoes Cheeseburger 6oz Burger with cheese and fried onions in a Lasagne toasted sesame bun, with choice of potatoes Layers of pasta with minced beef, béchamel sauce and cheese, served with garlic bread Toad in the Hole Three tasty sausages in a batter pudding with Cauliflower Cheese (V) creamy mashed potatoes and gravy Cauliflower florets in a delicious cheese sauce with crusty bread Sausage, Egg and Chips Two Old English sausages, two fried free range eggs Penne Arrabbiata (V) &

https://www.pdf-archive.com/2012/03/09/lunch-menu-web-1/

09/03/2012 www.pdf-archive.com

3a1223 854063ac91574ba587b3db66fbfe0c79 68%

saucisson sec timberdoodle (cow, vt) OYSTER POND 3 bresaola bonaparte (goat, vt) new york coomersdale (sheep, vt) lonza paisley blue (cow, vt)* sopressta cucumber-celery mignonette red onion jam, grilled crostini S TA R T E R S ARTIC CHAR CRUDO 16 celery, satsuma orange, chive ROASTED ROMANESCO 14 CRISPY CAULIFLOWER 12 roman cauliflower, green pickled mustard aioli, tahini, pickled sultana, chive, SMASHED BEETS 13 lemon, chile hazelnuts labne, harissa, pistachio, dill PORK BELLY 16 OLD MEDINA 15 wild mustard greens, radish, falafel, tahini, hummus, CHICKEN LIVER CROSTINI 9 apple mostarda, black pepper pickled persimmon, turmeric pickles, olives, pita chile vinaigrette HEIRLOOM CARROT SALAD 14 BRUSSELS SPROUTS 13 KALE SALAD 12 blood orange, red onion, feta, almond, radishes, sunflower seeds, morroccan oil cured olives, fig vinaigrette, sumac sarvecchio cheese, citronette herbs, sesame seeds MAINS MOROCCAN HARIRA 33 braised lamb shoulder, chickpeas, celery root, pommegranate, yogurt, cilantro WILD MUSHROOM PAELLA 25 hen of the woods, cremini, saffron, leeks, parsnips, BERKSHIRE PORK CHOP 28 roasted spaghetti squash, oregano, brussels sprouts leaves, thyme n'duja vinaigrette, breadcrumbs SEAFOOD TAGINE 28 clams, mussels, artic char, castlevetrano olive, NIMAN RANCH RIBEYE 45 chimichurri, confit garlic, preserved lemon, tumeric couscous roasted sweet potato PAN ROASTED COD 27 LABEL ROUGE PETITE CHICKEN 27 roasted cipollini onions, braised cannellini beans, fennel, orange, roasted shallots charred lemon, fregola, herbs SIDES 8 CRISPY FINGERLING POTATOES ROASTED CARROTS sarvecchio, scallion, agrodolce, citrus zest spiced walnut SAUTEED GREENS lemon, chili COUSCOUS currants, almond, herbs HOUSEMADE PITA BREAD 4 CHEF AYESHA J.

https://www.pdf-archive.com/2018/01/30/3a1223-854063ac91574ba587b3db66fbfe0c79/

30/01/2018 www.pdf-archive.com

LaughingSeedLunchMenu 68%

  LUNCH MENU  appetizers  HUMMUS TRIO (V, GFI option)  $9  Spicy black bean dip, traditional chickpea hummus, and a grilled vegetable pate.   Served with house made whole wheat pita or organic blue corn chips.  PAKORAS (V option, GFI)   $6/$9  Your choice of two or four of our popular Indian style fritters made with chickpea batter and seasonal vegetables.    Served with our delicious Punjabi sauce and organic yogurt for dipping.  MAKIZUSHI  $9  Our veggie filled nori rolls change daily.  Please ask your server about today’s selection.  Served with house made pickled ginger and wasabi.  HOUSE “FAUX”CUTERIE PLATE  (V, GFI option)  $12  A vegan “charcuterie” board with house cured, pickled and smoked vegetables.  Served with savory condiments,   house made crackers and crostini. Ask your server about today’s selection.  JALAPENO ONION FRIES $6.5  Hand cut russet potatoes fried with jalapenos and onions. Served with ketchup.  For our insanely good vegan chipotle ranch dressing add .75.  SOUP of the DAY  Ask your server about today’s creation.  salads  Dressings (V, GFI) – Champagne Dijon Vinaigrette, Asian Fusion, Chipotle Ranch,   Lemon Tahini, Sesame Ginger, Mustard Seed Vinaigrette, and Raw Tangy Tahini    Additions:  Avocado $2, hummus $3,  SIDE SALAD (V, GFI)  $5  Mixed greens, grated carrots, red cabbage, red onion, and cukes  LAUGHING SEED SALAD   (V, GFI)  $11  Organic spring mix, Romaine lettuce, grated carrot, red cabbage, cherry tomatoes, red bell peppers, cucumber,   red onion, blanched broccoli, mung bean and clover sprouts topped with sunflower and pumpkin seeds.  LOTUS BOWL (V, GFI) $13  A layer of brown rice, Romaine lettuce, mixed greens and salad veggies, topped with red cabbage kraut, avocado,  sprouts, seeds and your choice of dressing.  CHEF’S SALAD – (V option, GFI)  $13  Our spin on the traditional favorite. Romaine lettuce, mixed greens, and assorted salad veggies topped with   grilled dry rubbed tempeh, cured portabella mushrooms, Swiss cheese, and hard boiled egg.  ASIAN FANTASIAN (V, GFI)  $12  Rice noodles, nappa cabbage, mixed greens, shiitake mushrooms, mung bean sprouts, bell peppers, grated carrot   and cilantro tossed with sweet chili-peanut dressing.  TICO TACO SALAD (V option, GFI option)  $14  A fried tortilla bowl layered with Romaine lettuce and mixed greens, black beans, rice, shredded cheddar cheese,   spiced chorizo-style tofu, salsa, guacamole, cherry tomatoes, red onion and fresh jalapenos.    Dressed with chipotle ranch.  MEDITERRANEAN (V option, GFI option)  $12  Romaine lettuce, mixed greens, cherry tomatoes, cucumber, red onion, and red bell pepper tossed in   champagne-Dijon vinaigrette and topped with sheep/goat feta and house cured olives.    Served with whole wheat pita.          sandwiches  Unless indicated all sandwiches are served with your choice of our side of the day or blue corn chips and a   house made pickle.  Vegan Daiya cheese or gluten free bread/buns are also available.  THE SEED BURGER (V, GFI option) $11  A black bean, beet, carrot and onion burger seasoned with roasted garlic and Worcestershire.  Served on              a  vegan bun with horseradish sauce lettuce, tomato, red onion, and pickles.  Add: Swiss, cheddar, goat or feta $1 Avocado $2   PAV BHAJI (V, GFI option)  $12  A grilled spiced mixture of potato, spinach, cauliflower, tomato, peas, peppers and cilantro scooped onto open  faced grilled buns with avocado and Punjabi chutney. Served with a small salad.  REUBEN (V option, GFI option)  $11  Grilled and marinated “pastrami” style dry rubbed tempeh, Swiss cheese, grilled onions, house made purple  kraut and Thousand Island dressing on grilled marble rye.  SLOPPY JO (V, GFI option)  $10  A tangy tofu barbecue served on a bun with lettuce, southern slaw, and tahini mustard sauce.  SEVEN SEAS FILET (V, GFI option)  $11  A nori sheet folded around a filling of lemony quinoa and oyster mushrooms, then tempura battered and fried.  Served on a bun with lettuce, tomato, onion and tartar sauce.  THE LOCAL (V option, GFI option) $10  Grilled Gouda cheese with roasted mushrooms and onions. Creamy, decadent, delicious.    entrées  VILLE TACOS (V option, GFI)  $10  Two corn tortillas filled with our chorizo style grilled tofu, shredded cabbage, marinated onions, Jack cheese,  tomato and cilantro.  Served with a side of black beans and rice.  HARMONY BOWL (V, GFI)  small $10/ large $14  Layers of organic brown rice, organic black beans, grilled and marinated organic tofu or tempeh, steamed  seasonal veggies and our addictive sesame ginger sauce.  SOUTH BY SOUTHWEST BURRITO (V option )  $13  Spicy “chorizo” tofu, grilled peppers and onions, black beans, brown rice, and spinach, tossed in chipotle  barbecue sauce and topped with cheddar cheese and salsa.  Served with a small salad and blue corn  chips.  LOW COUNTRY ROLLUPS $12  Our sweet and tangy tofu barbecue wrapped in whole wheat flour wraps and topped with cheddar cheese and  tahini mustard sauce.  Served with blue corn chips and southern slaw.  raw entrées  SPINACH PESTO MANICOTTI (V, GFI) $15  Zucchini “noodles” stuffed with cashew ricotta and sunflower seed-spinach pesto. Served over sundried tomato  marinara with house marinated olives  DRAGON BOWL (V, GFI) $14  Layers of cauliflower “rice,” seasonal veggies, arugula, avocado, and sunflower-beet     

https://www.pdf-archive.com/2016/05/05/laughingseedlunchmenu/

05/05/2016 www.pdf-archive.com

CampusRestaurantMenu Spring2017 67%

Aspargus Mashed Potatoes Glazed Carrots Burger Bar Veggie Burger with Tomato Relish Salad Special Italian Hoagie Pasta Salad Spinach Salad Bar Griddle Cheesesteak Sliders Entrée Choice Beef Stroganoff Florentine Stuffed Mushroom Buttered Egg Noodles Butternut Squash Burger Bar Salmon Burger Salad Special Chicken Ceasar Salad Oriental Salad Bar Griddle Veggie Panini Entrée Choice Cavatelli and Veggies in Garlic Cream Sauce Stuffed Peppers Italian Herb Whipped Potatoes Broccoli and Cauliflower Burger Bar All American Cheese Burger Salad Special Waldorf Salad Garden Salad Bar Griddle Italian Roast Beef Entrée Choice Linguini in White Clam Sauce Sushi Wild Rice Sweet Peas and Red Peppers Burger Bar Black Bean Cheddar Burger Salad Special Dill Shrimp Pasta Salad Fruit, Nut and Spinach Salad Bar Griddle Tuna Melt Gourmet Desserts, Coffee &

https://www.pdf-archive.com/2017/01/17/campusrestaurantmenu-spring2017/

17/01/2017 www.pdf-archive.com

Carb count 67%

green, snap, string, wax Bok choy (pak choi) Boston/Bibb lettuce Broccoli florets Cabbage, green, red, savoy Cauliflower florets Celery Celery root (celeriac) Chicory greens Chinese cabbage Chives Cucumber Daikon radish Endive Escarole Fennel Greens, mixed Iceberg lettuce Jicama Loose-leaf lettuce Mesclun Mung bean sprouts Mushrooms, button, fresh Olives, black Olives, green Onion Parsley (and all fresh herbs) Peppers, green bell Peppers, red bell Radicchio Radishes Romaine lettuce Scallion/green onion Spinach Tomato Tomato Tomato, cherry Watercress Serving Size ½ cup 4 pieces 1 heart 1 cup ½ fruit ½ cup, raw 1 cup, raw 1 cup, raw ½ cup ½ cup, shredded ½ cup 1 stalk ½ cup, grated ½ cup ½ cup, shredded 1 tablespoon ½ cup, sliced ½ cup ½ cup ½ cup ½ cup 1 cup 1 cup ½ cup 1 cup 1 cup ½ cup ½ cup 5 5 2 tablespoons, chopped 1 tablespoon ½ cup ½ cup ½ cup 6 1 cup ¼ cup 1 cup 1 small (3–113g / 4oz) 1 medium 5 ½ cup Grams of Net carbs 0.2 2 1 0.4 1.8 2.1 0.4 0.8 0.8 1.1 1.4 0.8 3.5 0.1 0 0.1 1 1 0.4 0.1 1.8 0.4 0.2 2.5 1 0.5 2.1 1.2 0.7 0 1.5 0.1 2.1 2.9 0.7 0.5 0.4 1.2 0.2 2.5 3.3 2.2 0 COOKED VEGETABLES Vegetable Artichoke Asparagus Bamboo shoots, canned, sliced Beans, green, wax, string, snap Beet greens Bok choy (pak choi) Broccoflower Broccoli Broccoli rabe Brussels sprouts Cabbage, green Cabbage, red Cabbage, savoy Cardoon Cauliflower Celery Chard, swiss Chayote Collard greens Dandelion greens Eggplant Escarole Fennel Hearts of palm Kale Kohlrabi Leeks Mushrooms, button Mushrooms, shiitake Mustard greens Nopales (cactus pads) Okra Onion Peppers, green bell, chopped Peppers, red bell, chopped Pumpkin Rhubarb, unsweetened Sauerkraut Scallions Shallots Snow peas/snap peas in the pod Sorrel Spaghetti squash Spinach Summer squash Tomatillo Tomato Turnips (white), mashed Water chestnuts Zucchini Serving Size ½ medium 6 spears ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ¼ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup ½ cup 1 heart ½ cup ¼ cup ½ cup ¼ cup ¼ cup ½ cup ½ cup ½ cup ¼ cup ¼ cup ¼ cup ¼ cup ½ cup ½ cup, drained ½ cup 2 tablespoons ½ cup ½ cup ¼ cup ½ cup ½ cup ½ cup ¼ cup ½ cup ¼ cup (canned) ½ cup Grams of Net Carbs 3.5 2.4 1.2 2.9 3.7 0.2 2.3 1.7 2 1.8 1.6 2 1.9 2.7 0.9 1.2 1.8 1.8 2 1.8 2 0.1 1.5 0.7 2.4 2.3 3.4 2.3 4.4 0.1 1 2.4 4.3 1.9 1.9 2.4 1.7 1.2 2.4 3.1 3.4 0.2 2 2.2 2.6 2.6 4.3 3.3 3.5 1.5 SOY/VEGETARIAN Product Almond milk, unsweetened Quorn burger Quorn roast Quorn unbreaded cutlet Seitan Shirataki soy noodles Soy “cheese” Soy “cheese” Soy milk, plain, unsweetened Tempeh Tofu, firm Tofu, silken, soft Tofu “bacon” Tofu “Canadian bacon” Tofu “hot dogs” Tofu bulk “sausage” Tofu link “sausage” Vegan “cheese,” no casein Vegan “cheese,” no casein Veggie burger Veggie crumbles Veggie “meatballs” Serving size 1 cup 1 113g / 4oz 1 1 piece ½ cup cooked 1 slice 28g / 1oz 1 cup ½ cup 113g / 4oz 113g / 4oz 2 strips 3 slices 1 57g / 2oz 2 links 1 slice 28g / 1oz 1 burger ¾ cup 4–5 balls Grams of Net Carbs 1 4 4 3 2 1 1 2 1.2 3.3 2.5 3.1 2 1.5 2.0–5.0 (depending on brand) 2 4 5 6 2 2 4 DAIRY Cheese Blue cheese Brie Cheddar or Colby Cream cheese Feta Goat cheese, soft Gouda Mozzarella, whole milk Parmesan Swiss Cottage cheese, 2% fat Cottage cheese, creamed Milk, whole, evaporated Quark Ricotta, whole milk Sour cream Yogurt, low carb Yogurt, plain, unsweetened, whole milk Yogurt, Greek, plain, unsweetened whole milk Heavy whipping or “double” cream (fluid) Heavy whipping or “double” cream (whipped) Serving Size 2 tablespoons 28g / 1oz 28g / 1oz 2 tablespoons 28g / 1oz 28g / 1oz 28g / 1oz 28g / 1oz 28g / 1oz 28g / 1oz ½ cup ½ cup 2 tablespoons 113g / 4oz ½ cup 1 tablespoon 113g / 4oz 113g / 4oz 113g / 4oz ½ cup ½ cup Grams of net Carbs 0.4 0.1 0.4 0.8 1.2 0.3 0.6 0.6 0.9 1 4.1 2.8 3 5 3.8 1 3 5.5 3.5 7 3 DRINKS AND ALCOHOL Acceptable drinks Clear broth/bouillon (not low sodium, no added sugar).

https://www.pdf-archive.com/2016/11/22/carb-count/

22/11/2016 www.pdf-archive.com

00 New Menu 65%

wild rice Cauliflower Cheese (V) .........................................................................................................................

https://www.pdf-archive.com/2012/06/15/00-new-menu/

15/06/2012 www.pdf-archive.com

spice merchants out menu 65%

Served with Salad and Mint Sauce Tandoori Chicken (half) £10.95 £7.95 Lamb Tikka Tandoori Mixed Grill Duck Tikka Tandoori Lamb Chops Biryani Dishes £7.25 £7.95 £9.95 £11.95 £6.95 Lamb Biryani King Prawn Biryani Chicken Tikka Biryani Duck Tikka Biryani Tandoori Chicken Biryani £2.80 £2.80 £2.80 £2.10 £3.25 £3.25 £2.80 £2.80 £2.80 £2.80 £2.80 £3.25 £3.25 £2.80 £2.80 £2.80 £2.80 £9.95 £11.95 £8.95 £11.95 £8.95 All lightly spiced, mixed and fried with Basmati Rice and served with Vegetable Curry Chicken Biryani Prawn Biryani Lamb Tikka Biryani Chef’s Special Biryani Mushroom or Vegetable Biryani Side Dishes Mixed Vegetable Curry Mixed Vegetable Bhaji Bombay Aloo Spicy potatoes, slightly hot Mushroom Bhaji Fried with spices Bhindi Bhaji Okra or Ladies Finger, cooked in spices Brinjal Bhaji Aubergine fried with spices Cauliflower Bhaji Fried with spices Aloo Gobi Potato and cauliflower lightly spiced and dry Sag Aloo Spinach and potato Tarka Dall Lentil garnished with spice and chopped garlic Dal Samba Cauliflower with lentils and garlic Sag Panir Spinach with cheese Mutter Panir Curried peas with cheese Raitha Yoghurt with onion, cucumber or tomatoes Chana Massala Chick peas Sag Bhaji Spinach lightly spiced Ajwaini Aloo potatoes lightly flavoured with cumin seeds and spices Served with French Fries, Peas, Tomatoes and Mushrooms English Dishes £2.10 £2.90 £2.90 £2.90 £2.90 £2.90 £2.90 £2.50 £2.30 £7.50 £7.50 £12.95 Sirloin Steak Fried Chicken and Chips Omelette and Chips Prawn, Chicken or Mushroom Chips £2.90 Rice Plain Rice Pilaw Rice Flavoured basmati rice Mushroom or Vegetable Pilaw Basmati rice fried with mushrooms Lemon or Coconut Rice Basmati rice fried with lemon or coconut Special Fried Rice Basmati rice fried with mixed vegetables and egg Egg Pilaw Basmati rice fried with egg Keema Pilaw Basmati rice fried with spicy minced meat Chicken Pilaw Basmati rice fried with spicy chicken Kashmiri Rice Basmati rice lightly spiced &

https://www.pdf-archive.com/2017/03/20/spice-merchants-out-menu/

20/03/2017 www.pdf-archive.com

YasLinksMenu2014 62%

gourmet side salad V Curried Vegetable Samosas (6pcs) 55 Braised Beef Short Ribs Served with vegetable of the day and steak fries S Vegetable Spring Rolls(6 pcs) Served with sweet chilli dipping sauce 55 Veal Cutlet (280g) With california mash, young spinach, pumpkin puree and gravy S Seafood Money Bags (8pcs) Served with sweet chilli dipping sauce 60 Healthy Choice 85 V Five Leaf Salad V Cauliflower and Parsnip Soup with parsley oil and french baguette crisp 40 S Ocean Plate S Velvet Corn and Crabmeat Soup with shitake mushrooms 45 V Cumin Scented Lentil Soup 40 S Tom Yum 50 Hickory’s Mixed Party Plate Chicken fried dumpling (3), gourmet beef sausage (3), fish fingers (3), spring rolls (3), samosas (3) and fries served with tomato sauce &

https://www.pdf-archive.com/2014/06/07/yaslinksmenu2014/

07/06/2014 www.pdf-archive.com