Smoked leg quarter with our housemade jerk sauce served over coconut ginger rice with grilled vegetables & plantains. Pan seared salmon served over a summer vegetable succotash topped with a whole grain mustard & lemon creme fraiche. Smoked leg quarter with our housemade jerk sauce served with coconut ginger rice grilled vegetables & plantains. Roasted and served over a mint-cilantro hummus with preserved lemon chermoula, smoky pepitas and pomegranate seeds. Smoked turkey, cheddar, tomato, shredded lettuce & mayo on toasted brioche with our signature dill oil. Served on slider rolls with a lemon caper aioli and green goddess dressed arugula. Plantains & roasted peppers over refried black beans, topped with sliced avocado, chimichurri, & pickled red onions on hatch green chili tortillas.Ĭonfit vegetables served with white bean dip, dolmas, olive tapenade & Papa Mountain cassava bread. Stuffed with black beans, butternut squash & roasted peppers in puff pastry served with a chili aioli & chimichurri. Steamed edamame sauteed with fresh garlic, tamari & sriracha chili sauce. Jackfruit mushroom BBQ topped with our cabbage-carrot slaw on toasted brioche. Smoked turkey, chicken, or tofu* served with cabbage-carrot slaw, cucumbers, jalapeno, pickled onions, cilantro, mint & chili aioli on toasted ciabatta. Smoked turkey, cheddar, tomato, shredded lettuce, mayo, on toasted brioche with our signature dill oil.
W/ a pickle spear & your choice of a side. Olive tapenade, tomatoes, cucumbers, red onion, pepperoncini, feta & romaine lettuce dressed in our famous Green Goddess dressing. Tomatoes, parmesean, & pita chips served over red wine vinaigrette dressed romaine. Garlic mushrooms, 5 spice carrots, spinach, cucumbers, kimchi & edamame served over jasmine rice with a vegan chili aioli.īlack beans, pineapple salsa, avocado, plantains & pickled red onions served over a brown rice quinoa blendĥ spice carrots, braised purple cabbage, avocado, kale superfood slaw, peppers & onions served over a brown rice quinoa blend with a zesty tahini sauce.īlistered cherry tomatoes & peaches served over mixed greens with pesto burrata, balsamic reduction, sweet corn and basil chiffonade. Roasted cauliflower, 5 spice carrots carrots, peppers & onions in a red coconut curry sauce served over a bed of jasmine rice. Marinated cucumbers, tomatoes, olive tapenade, pepperoncinis, roasted peppers & onions served over a brown rice quinoa blend with a white bean puree & Green Goddess dressing.
We will also strive to lessen our carbon footprint by minimizing single use plastics, styrofoam, and eliminating food waste. Our mission is to source as much local and seasonal product as possible to ensure our food is full of life and vibrancy. Our goal is to develop and maintain a sustainable relationship with our community and our Earth. Our commitment to sustainability is also part of our vision. In addition to our SolFood, we will offer healing arts and wellness events to encompass the overall wellbeing of our customers while radiating outward to our community, In our mindful approach to wellness, we plan on cultivating an environment that nourishes the interconnectedness between the mind, body and soul. The SolFood Kitchen is a community-driven, all-encompassing, wellness cafe that strives to create a colorful mosaic of global comfort foods.Īt The SolFood Kitchen, we believe that good health and wellness starts within the body and permeates outward. Not suitable for freezing.We are on a a mission to make people fall in love with farm fresh soul food, or ‘SolFood’, which means food from the sun. Once opened, store to an airtight container. Drain thoroughly, rinse and use as required.ĭo not eat raw. Bring to the boil, then reduce the heat to medium and simmer for 35-40 minutes, until the broth has softened but is slightly firm to the bite. Place the pan on a medium hob ring over a high heat. Drain, rinse and place in saucepan with 500ml of water.
Soak 100g of Broth Mix in cold water for a minimum of 8 hours. Mix of barley, split peas, lentils and marrowfat peas.Īldi Stores Ltd., PO Box 26, Atherstone, Warwickshire, CV9 2SH 𝐁𝐚𝐫𝐥𝐞𝐲 (66%), Yellow Split Peas, Green Split Peas, Red Split Lentils, Marrowfat Peas. Energy 564kJ, 133kcal Fat <0.5g of which saturates <0.1g Carbohydrate 70g of which sugars 1.2g Fibre 4.7g Protein 4.2g Salt 0.01g
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