Toss everything together to blend. Half sandwich paired with a deli side or cup of soup. Place the strips of tofu in and let it marinate for 10 minutes on each side. The tofu also needs a good little marinade. We constantly update our menu offerings, so be sure to check back often and follow us online to discover our Chef’s latest creations! How about the, It has been quite a week. Customize your sandwich with any of the following vegan bread options: Looking for more vegan eats at your favorite chain restaurants? It is little sweet with a mild curry flavor. We have you covered. In a large bowl, toss the florets with 1½ tablespoons olive oil and rest of the spices. BelGioioso fresh mozzarella, marinated red peppers, basil pesto, mixed greens, balsamic glaze drizzle (600 cal) on ciabatta (260 cal). warm carved turkey, housemade kale-mushroom-turkey sausage stuffing, ancho chile-cranberry chutney, havarti cheese, herb aioli, shredded romaine (870 cal) on toasted cranberry walnut wheat (320), **Note: At our Dallas location, this sandwich will be served on Rustic White bread**. Curly kale, chopped romaine, housemade superfood krunchies, shaved Grana Padano cheese, red onions, grape tomatoes, avocado, lemon squeeze (290 cal) with classic Caesar dressing (340 cal) + shaved, roasted chicken breast $3 (110 cal). for pickling veggies. It may not win the authenticity debate, but the Kurobuta Pork Belly Banh Mi ($9.95) at Mendocino Farms is worth a step outside the comfort zone. Italian salami, capicola, honey ham, dijonnaise, provolone, spicy giardiniera, tomatoes, romaine lettuce (650 cal) on toasted sesame roll (300 cal). Most often, these sandwiches have carrots, cucumber, and daikon in them but I went to 2 different stores and couldn’t find daikon. Preheat the oven to 450˚F (230˚C). Pour in the salt, sugar, vinegars, and water. I think the sunshine is, Today is the day! If you haven’t voted, ther, If sushi is for summer time, this Easy Sushi Bake, Sometimes, you just need a dinner you can throw to, Election is just 3 weeks away. The very first thing that needs to happen is getting those veggies sliced and into a jar of liquid to pickle. If your jar isn’t filled up all the way, you can add in a bit more vinegar and/ or fill it the rest of the way up with water. ( I may have done that). There’s a little international market here in Nashville that’s famous for their banh mi sandwich. Organic marinated, baked tofu with vegan aioli, sweet chili sauce, housemade pickled daikon & carrots, cucumbers, jalapenos, cilantro (195 cal) on panini-pressed ciabatta (130 cal). Cauliflower was roasted with a blend of spices, like curry powder, turmeric, cumin & coriander, then toss with Israeli couscous, mayo and lime juice. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. Please note: gluten-free bread is NOT vegan. Vegan Banh Mi. Top with a hefty portion of the veggies, about 5 slices per sandwich of the tofu, and finish off with a few slices of jalapeno and a bit of the cilantro. cauliflower, cold dish, copycat recipe, couscous, curry, make ahead, mendocino farms, picnic, side dish, Black Glutinous Rice and Coconut Milk Dessert Soup ». Shaved, roasted chicken breast topped with Mendo’s krispies, herb aioli, mustard pickle slaw, tomatoes, pickled red onions (320 cal) on toasted ciabatta (130 cal) with a side of our chipotle BBQ (80 cal) or mustard pickle remoulade (120 cal). Italian prosciutto, fig chutney, honey and herb marinated goat cheese, baby arugula, freshly squeezed lemon juice on brioche bun (190 cal/ea), carved steak with balsamic glaze drizzle, nitrate-free Applewood smoked bacon, herb aioli, baby arugula on pretzel bun (220 cal/ea), carved steak, marinated red peppers, basil pesto, herb aioli, baby arugula, freshly squeezed lemon juice on pretzel bun (260 cal/ea), fresh mozzarella, tomato, basil pesto, mixed greens, balsamic glaze drizzle on brioche bun (250 cal/ea), marinated red peppers, olives, cucumbers, almond romesco sauce on brioche bun (220 cal/ea), shaved, roasted chicken breast tossed with BBQ sauce, smoked gouda, red onion, cilantro on brioche bun (220 cal/ea), carrot, celery, cauliflower, and red Belgian endive served with a vegan dip trio of vegan chipotle ranch, almond romesco, and creamy vegan ranch (200-240 cal/serving), grilled chicken breast drizzled with BBQ sauce and served with creamy vegan ranch dipping sauce (50 cal/ea), fresh mozzarella, baby arugula, grape tomato, served with basil pesto balsamic dipping sauce (110 cal/ea), organic marinated, baked tofu glazed with miso mustard sesame dressing, served with our Asian sesame ranch dipping sauce (60 cal/ea), carved steak, nitrate-free Applewood smoked bacon, marinated red peppers, grape tomato, served with our spicy aji amarillo “yellow rooster” dipping sauce (60 cal/ea), seasoned and grilled chicken breast served with a sweet chili dipping sauce (60 cal/ea), citrus, green apples, diced cranberries, honey roasted almonds, baby arugula in a honey lemon champagne vinaigrette (140-190 cal/serving), roasted cauliflower & carrots with Mendo’s signature spice mix (230-310 cal/serving), green apples, red onions, tomatoes, mixed greens with balsamic vinaigrette (70-90 cal/serving), curly kale, chopped romaine, housemade superfood krunchies, shaved Grana Padano cheese, red onions, grape tomatoes, avocado with classic caesar dressing (130-170 cal/serving), napa cabbage & kale slaw, carrots, bean sprouts, baby spinach, chopped romaine, scallions, cilantro, toasted cashews, crispy wontons with miso mustard sesame dressing (100-130 cal/serving), honey and herb marinated creamy goat cheese, pink lady beets, green apples, dried cranberries, crushed honey roasted almonds, red onions, mixed greens with citrus vinaigrette (140-190 cal/serving), chopped romaine, curly kale, quinioa & millet, housemade superfood krunchies, black bean, roasted corn & jicama succotash, red onions, cilantro, cotija cheese, grape tomatoes, avocado with chipotle vinaigrette (140-190 cal/serving), grapes, dried figs, feta cheese, crushed honey roasted almonds, mixed greens with maple sherry vinaigrette (110-150 cal/serving), carrot, celery, and cauliflower served with your choice of one of our gourmet dips (vegan chipotle ranch, almond romesco or creamy vegan ranch) (60-100 cal/serving), a full kid-friendly sandwich with potato chips, packed in a bag (540-690 cal), choose from: peanut butter & jelly, turkey & cheddar, salami & provolone, or cheddar cheese sandwich, 24 bite-sized sandwiches.