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Kind Cuisine World Carnival Buffet
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Velvety Butternut Bisque
Sweet squash, tart apples and savory shallots creamed with unsweetened
soy milk instead of high fat dairy
 

Middle Eastern Roasted Red Pepper Hummus Dip
Blended with Raw Almond Butter instead of the traditional roasted tahini
 

Indian Multigrain Stuffed Portabella Mushrooms
Kamut, wheat berries, quinoa, millet, and roasted garlic
 

Jamaican Jerk Braised Seitan
The protein from wheat braised with onions and garlic and spices from the Islands
where people eat from trees and often live to be well over 100!
 

Irish Sweet Potato Salad
With their lower glycemic index and higher beta carotene, sweet potatoes are a nutritional
powerhouse. We keep the skins on for extra fiber. Tossed lightly with a grapeseed oil which
raises good cholesterol and high omega three hemp oil which also protects the heart
instead of artery clogging mayo.
 

Venetian Zucchini Pesto Lasagna
With the zucchini replacing the higher carb refined wheat pasta and fluffy tofu basil instead
of highly saturated cheese this is an Italian dish to die for but not from!
 

Buddha’s Ruby Red Slaw
The power of purple and orange combined with a few sweet currants .

Fresh Fruit with Creamy Agave Dipping Sauce
Soy based and sweetened with agave. Agave , or cactus nectar, is predominantly fructose
and therefore less glycemic than most sweeteners