- southeast Asian-style shrimp and Persian cucumber with rice
- vegetarian Sichuan fried and braised eggplant
- spicy pressed tofu salad
- faux pho: vegetarian Vietnamese Pho
- kabocha pumpkin in dashi-shoyu sauce
- Japanese mushroom risotto, or kinoko gohan
- springtime garden tempeh with snow and garden peas, Kabocha with quinoa and almond butter sauce
- black-eyed peas with purple kale and polenta