Menu for the week of October 1

Tahini mint chickpea salad wraps with spinach and red onion (wraps not gluten free, gluten free sandwich option available)

Black bean no-meat loaf with carmelized onion (entree)

Sauteed mixed greens (side)

Roasted root vegetables (side)

German red cabbage (side)

Tomato white bean and spinach soup (soup/stew)

Mangú (Dominican plantains) with tofu scrambled "eggs" and avocado (entree; available Sunday morning)