Winter Dinner Entrees

  • Vegan Chili–A hearty bowl of vegan chili, with peppers, onions, garlic, corn, tomatoes, mixed beans, and crumbled tempeh. Hot and spicy. Sure to warm your bones.  Topped with a dollop of cashew-sour cream and green onions. Served with a slice of housemade cornbread. (The chili is gluten free aside from the cornbread)
  • Pot Pie– A rich filling of potatoes, corn, peas, mushrooms, garlic and celery are topped with a fluffy puff pastry crust and baked to perfection. Served with a cranberry walnut salad.
  • Carrot Dill Sunloaf– A hearty blend of carrots, dill, sunflower seeds, tofu and herbs baked to perfection and smothered in our house mushroom gravy. Served with a parsnip puree and steamed vegetables.
  • Famous Spanakopitta– A timeless Wildflower favorite. A rich blend of seasonal vegetables, spinach, feta cheese, garlic and herbs individually wrapped in layers of flaky phyllo dough and baked to perfection. Served with a side of steamed veggies, brow rice and Tofu Tahini.
  • Wicked Thai Peanut Stir-Fry– Our house made Thai peanut sauce served over soba noodles, carrots, peppers. broccoli, onions, and garlic and grilled tempeh. Topped with green onions, cilantro and gomasio.