Vegetarian

May 2019 Vegetarian Menu

All meals come with a fruit, juice, milk and bread

Each meal meets 1/3 of the Recommended Daily Dietary Allowance and adheres to US dietary guidelines and DFTA guidelines. All chilled meals are freshly made and must be consumed within 48 hours of production. Salt and Pepper Packets, Hot Sauce and Butter available Upon Request. Note: Menu Subject to Change. A donation of $1 is suggested. Please note the following DFTA Meal Standards: All participants attending the congregate meal service are offered a complete meal before seconds are given. If available, seconds are given only at the end of meal service.

*Please Note: We are a congregate meal program and recommend that you eat your meals at our Center. If you take your meal home, you are responsible for any food borne illness. If you take your meals home, you are responsible for safely insulating your meals. Any meal taken home needs to be consumed within 24 hours.


Wednesday, May 1, 2019

Kidney Bean Salad with Cumin Dressing served with Herb Potato Salad w/ Mustard Vinaigrette, and Red Cabbage Salad. This meal includes a Whole Wheat Dinner roll, Apple juice and a cup of Pineapple.


Thursday, May 2, 2019

Whole Grain Macaroni & Cheese served with Roasted Zucchini and Corn on the Cob. This meal includes Unsweetened Grape juice and Sliced canned peaches


Friday, May 3, 2019

Hot Meal: Roasted Vegetable Couscous served with Cauliflower Stuffing and Steamed Carrots. This meal includes Multigrain Bread, Grapes and Orange Juice.

Chilled Meal: Tofu served with Brown Rice and Steamed Broccoli. This meal includes Apple juice and Cantaloupe.


Monday, May 6, 2019

Vegan Meatballs served with Chinese Style Spaghetti and Broccoli with Teriyaki Sauce. This meal includes a Whole Wheat Dinner Roll, Blueberries andUnsweetened Grape Juice.


Tuesday, May 7, 2019

Veggie Sausage Patty served with Apple & Walnut Stuffing, Italian Cut Green Beans and Mashed Butternut Squash. This meal includes Apple Juice and Cantaloupe.





Wednesday, May 8, 2019

Southwestern Quinoa Salad served with Garden Salad, Ruby Red Beets and Apple Salad. This meal includes a Whole Wheat Dinner Roll, an Orange, Orange Juice, and Classic Italian Dressing.


Thursday, May 9, 2019

Lemon Grass Curry with Broccoli and Tofu served with Brown Rice and Sautéed Bok Choy. This meal includes Apple Juice, and a Peach.


Friday, May 10, 2019

Hot Meal: Cauliflower Chickpea Bulgur Bake served with Roasted Mushrooms and Roasted Spaghetti Squash. This meal includes Multigrain Bread, Orange Pineapple Juice and Plums packed in Water.

Chilled Meal: Lentil Stew with Carrots and Turnips served with Baby Carrots w/ Parsley, Kale and Lemon. This meal includes Multigrain Bread, Pineapple Juice and a Tangerine.


Monday, May 13, 2019

Vegetarian Stuffed Cabbage served with Wild Rice, Broccoli and Red Peppers. This meal includes Apple Juice and Canned Mandarin Oranges.



Tuesday, May 14, 2019

Veggie Burger served with Baked Fries and Green Bean Sauté. This meal includes a Whole Wheat Hamburger Bun, Honeydew and Orange Pineapple Juice.


Wednesday, May 15, 2019

Vegetable Ratatouille served with Orzo and Vegetables. This meal includes a Buttermilk Biscuit, Unsweetened Grape Juice and Sliced Canned Peaches.


Thursday, May 16, 2019

Eggplant Parmesan served with Spinach, Basil Pesto, Whole Wheat Spaghetti and Steamed Carrots. This meal includes Apple Juice, and a Tangerine.


Friday, May 17, 2019

Hot Meal: Baked Polenta with Veggie Sauce served with Italian Blend Vegetables and Sautéed Spinach. This meal includes Garlic Bread, Orange Juice and a Plum.

Chilled Meal: Brown Rice and Beans served with Kale w/ Tomato and Steamed Cauliflower. This meal includes Multigrain Bread, Orange Pineapple Juice and a Pear.


Monday,May 20, 2019

Vegetarian Delight served with White Rice, Brussel Sprouts and Kale Sauté. This meal includes Canned Pears and , Unsweetened Grape Juice.


Tuesday, May 21, 2019

Whole Grain Macaroni & Cheese served with Baked Kidney Beans, Baked Black Beans and Sweet & Tangy Sautéed Collard Greens. This meal includes Whole Wheat Bread, Apple Juice and Canned Pineapple.


Wednesday, May 22, 2019

Broccoli Cheese Quesadilla served with Carrots, Roasted Potatoes and Vegetables. This meal includes Grapes and Orange Pineapple Juice.


Thursday, May 23, 2019

Lentil Stew with carrots and turnips, baked brown rice pilaf, kale and lemon. This meal include Orange Juice, and a Peach.


Friday, May 24, 2019 Breakfast doubles 10 –11am

Hot Meal: Broccoli and Cheese Quiche served with Veggie Sausage and Home Fries. This meal includes a Whole Wheat Mini Bagel, Pineapple Juice and Strawberries.Chilled Meal: Vegetable Baked Ziti with Whole Wheat Pasta, Mushroom, Red Pepper And Onion Sauteed, Steamed Peas, Apple Juice Orange.



Monday, May 27, 2019

VISIONS CLOSED


Tuesday, May 28, 2019

Soft Tacos with Black Beans, Mixed Vegetables, Roasted Vegetable Couscous and Capri Blend Vegetables. This meal includes Canned Apricots and Unsweetened Grape Juice.


Wednesday, May 29, 2019

Wheat Berry Salad with Dried Fruits and Nuts served with Carrot Apple Raisin Salad, Spinach, Hard Boiled Egg, Mushrooms and Red Onion Salad. This meal inlcudes Apple Juice and Canned Pears.


Thursday, May 30, 2019

Chinese Style Spaghetti served with Oriental Blend and Chinese Style Bok Choy. This meal includes a Banana and Orange Juice.


Friday, May 31, 2019

Hot Meal: Veggie Sausage Link served with Home Fries, Mushrooms, Red Pepper and Onion Sautéed. This meal includes a Whole Wheat Dinner Roll, Fruit Cocktail and Orange Pineapple Juice.

Chilled Meal: Stuffed Shells with Cheese served with Broccoli with Toasted Garlic. This meal includes Multigrain Bread, Apple Juice and an Orange.