Miso soup with kale, celery, daikon radish, tofu and mixed mushrooms.

This is one of my favorite menu items at Hugo’s. Spinach tortilla, avocado, sprouts, tomato, cucumber, some kind of yummy tahini inspired sauce, served with mixed greens and Balsamic vinaigrette.

Black whole soybean pasta, sweet potato, spinach, shitake mushroom, olive oil, tomato pasta sauce, yellow curry powder. Loved it.

Shredded kale, baked tofu (pineapple teriyaki flavor), dried cranberries, pine nuts, hemp oil, lemon juice, agave nectar, black pepper. With a multi-wheat cracker topped with roasted garlic hummus.

Tofurky Kielbasa, no-salt Garden Kim-Chi from Rejuvenative Foods, organic German mustard.

My first time making curry! This was a cauliflower, potato, apple and peas curry. I used this recipe but modified it slightly for what I had on hand. I used red apples instead of green apples, and I used cayanne instead of red chili. A bit too much cayanne actually, but I mellowed it out a bit by adding a little more coconut milk. It was the “lite” kind so it didn’t add too much extra fat or calories. Served over plain couscous.