Complete Menu

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As we continue to grow, we add lots of variety to our weekly menus. Here’s a list of the common meals.

We make our own…
Rather than buying canned ingredients and expensive food products, we try to figure out how we can make our own! This list will continue to grow.

  • Tofu
  • Salsas
  • Tomato sauces
  • Sprouts
  • Yogurt
  • Sauerkraut
  • Kimchi
  • Pickles
  • Escapeche (hot pickles, Mexican style)
  • Solar-oven bread
  • Jams and marmalades
  • Vegetable broth
  • Pasta
  • Salad dressings
  • Fresh corn tortillas

Breakfasts
When we have a large group, we serve a large breakfast. Most of the time, guests make their own breakfast.

Fresh fruit is always available. For large groups, expect hunks of papaya, pineapple, and mango (depending on season).

  • Huevos a la mexicana – scrambled eggs with tomato, onion, and chile
  • Scrambled eggs
  • Tofu scramble
  • Scrambled eggs and amaranth
  • Hard-boiled eggs
  • Oatmeal with cinnamon, raisins, honey and banana
  • Oats with milk and piloncillo (unrefined cane sugar)
  • Granola
  • Freshly made yogurt
  • Whole-wheat pancakes with sliced cooked apples
  • Savory corn pancakes with sour cream and salsa

Lunch

  • Hummus wraps with cucumber, tomato, onion, and avocado
  • Vegetarian tacos with roasted salsas
  • Gorditas (thick corn tortillas) stuffed with beans
  • Black beans and brown rice
  • Veggie stir-fry with brown rice
  • Korean savory pancakes with sauce and kimchi
  • Veggie enchiladas stuffed with tofu “cheese”
  • Homemade pasta with light sauce and vegetables
  • Potato dumplings with sauerkraut
  • Mole (a famous Mexican sauce) over TVP or mushrooms and brown rice
  • Curry: Thai and Indian styles
  • Veggie burgers
  • Tamales
  • Chiles rellenos – stuffed poblano chili peppers
  • Squash blossom and cheese quesadillas
  • Tofu tacos with poblanos and tomatoes
  • Brown rice patties with cucumber-yogurt sauce

Sides

  • Green leafy salads
  • Stuffed zucchini
  • Shredded veggie salads (carrots, jicama, beets, sweet potato, zucchini, and combos)
  • Veggie maki (sushi rolls) with wasabi and soy sauce
  • Roasted vegetables
  • Steamed veggies tossed with salt and pepper or olive oil and garlic
  • Nopales (cactus paddles) with tomato and onion
  • Guacamole – a favorite!
  • Lightly cooked greens such as spinach, chard, kale, or mustard greens
  • Raw broccoli salad with tahini-yogurt dressing
  • Tabouli
  • Crushed chickpea salad with cilantro, parsley, and tomatoes
  • Black bean salad
  • Grilled sweet potatoes / zucchini / onions / potatoes / tomatoes /etc
  • Shredded cabbage salad with kickin’ peanut dressing
  • Horseradish-spiked beets with orange zest and parsley

Desserts

  • Solar cooked banana bread
  • Solar cooked carrot bread
  • Fruit: papaya, pineapple, strawberries, mango, watermelon, and more – depending on season
  • Atole – a thick, sweet drink made with oats and piloncillo

Soups (Dinner)

  • Posole – a traditional Mexican stew made of hominy, guajillo chile and mushrooms
  • Chili
  • Creamy potato soup
  • Roasted garlic soup with navy beans
  • Curried carrot
  • Minestrone
  • Sweet potato and split pea medley
  • Creamy beet soup
  • Borscht
  • Cabbage and potato comfort soup
  • Homestyle veggie and rice soup
  • Lentil soup with tomato, oregano, and thyme
  • Roasted tomato soup with pinto beans
  • Carrot and peanut soup
  • Kimchi and brown rice soup
  • Sopa de frijol – bean soup
  • Curried lentil dal
  • Caramelized onion soup
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