Some of my other favorites: Bombay Bowl (curried chickpeas with peanuts, red lentils, carrots, and sweet peppers, served over a bed of brown rice, garnished with avocado oil & apple cider vinegar massaged kale salad); Mediterranean Falafel Salad (vegan dressed salad greens, cucumbers, tomatoes, red onion & Kalamata olives with feta crumbles, served with tahini-coated falafels over brown rice & kale/chickpea hummus); and, not on the menu but one of their current specials, Taco Salad (seasoned soy protein & black bean, jalapeno and cilantro corn salad over a bed of tortilla chips topped with house-made tomato salsa, romaine lettuce, guacamole, green onions, sour cream and fiesta cheese).