New specials start tomorrow, October 27th!

Bourbon BBQ Tips
Our own house-made Bourbon BBQ sauce smothers a plate of crisp and tender seitan tips. And it comes with a loaded twice-baked potato and sauteed vegetables.

Stroganoff Poutine
Hand-cut fries topped with tempeh, mushroom stroganoff, and green onions. GF

Avocado Super Crunch Salad
Romaine and spinach mix tossed with red onions, white beans, corn, grape tomatoes, red bell peppers, and cilantro. Tossed with Southwest dressing and topped with lightly breaded avocado wedges, shoestring potatoes, and lime wedge.

Chicken-Style Pot Pie
House-made tender chicken-style seitan, carrots, sweet peas, and pearl onions all simmered in a rich creamy gravy then topped with a flakey crust.

Enchiladas De Mole
Enchiladas filled with butternut squash, cremini mushroom, caramelized onions, covered in savory mole negro, and your choice of cheese. Comes with rice and frijoles refritos, lettuce, and tomato. GF

Thanksgiving Menu Preorders:

Don't miss out on our Bright & Early Discount for your Thanksgiving Carryout. Discount ends November 6.

Another recipe from Chef Jo, great for Fall:

Corn Chowder

From Chef Jo's first cookbook, corn chowder is easy to make and a colorful addition to your table.

Yield: 6–8 servings

Ingredients:
2 tablespoons vegetable oil
1 large onion, diced
1 bay leaf
1 pound potatoes, peeled and diced
2 to 3 sprigs fresh thyme, leaves only, stems removed
salt to taste
1 quart vegetable stock or water
1 large red bell pepper, diced
4 cups corn kernels
2 to 3 cups soy milk
salt, pepper, and nutmeg to taste

1. In a large soup pot, heat the oil and sauté the onion and bay leaf until onion is soft, about 10 minutes.
2. Add the potatoes, thyme, salt, and stock. Simmer until the potatoes are tender, about 20 minutes.
3. Add the bell pepper, corn, and soy milk. Simmer until heated through.
4. If the soup needs a little more thickness, stir in some arrowroot slurry (see Baker's Note below) or cornstarch. Season to taste with salt, pepper, and nutmeg.

Baker’s Note: If you want to make any soup really thick, you can add arrowroot. Always mix the arrowroot with cold water and make a slurry before adding to the soup. Start with 2 to 3 tablespoons arrowroot mixed with 5 to 6 tablespoons water.

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