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‘jones the grocer’ Introduces Vegan Menu

‘jones the grocer’ launched a storewide promotion of Raw and Vegan food at its flagship store in Dubai on 12th October 2015

If you are looking for sumptuous raw and vegan food, then head to UAE’s favourite Australian Food Emporium ‘jones the grocer’. Get a taste of their Chef’s scrumptious Raw and Vegan menu, which is simple, fresh and nutritious. jones the grocer’s retail shelves and cheese room feature a specially selected range of Raw and Vegan products as part of this promotion, which will run till the end of October.JTG_blueberry & banana oatmeal

Begin your day with a jones’ breakfast, which is an enticing blueberry and banana oatmeal porridge served with almond milk and topped with walnuts. If you want energy food, then an ideal option could be the nourishing chia seeds and goji berries salad dressed with a balsamic reduction. If eating on the go is your wish, then checkout the yuzu ponzu marinated tofu and mixed vegetable rice paper roll.

Try their signature wholesome Shepherd’s Pie filled with chunky vegetables and pulses, roasted potatoes with a swede mash layer on top. The zucchini noodles served with sautéed asparagus, green beans topped with a pistachio and mint infused olive oil is delectably light, with a lingering after taste. Indulge in jones’ vegan blackberry and blueberry tart with a pistachio, walnuts and date crust or the scrumptious vegan platter selection with fresh fruit, farmgate rolada, mozzabella vegan cheese, green olive vegan cheese and oregano and thyme vegan cheese without guilt.

You can buy Almond milk, Organic Press juices, Tidjoori tofu butter, Tidjoori Tijuana burgers, veggie cheeses and other Raw and Vegan foods at jones the grocer’s gourmet grocery shelves all through October.

 

The Deli menu

 

Breakfast: Blueberry & banana oatmeal porridge with almond milk topped with walnuts (Vegan)

Sandwich: Yuzu ponzu marinated tofu & mixed vegetable rice paper roll (Vegan and Raw)

 

Salad: Four grains, chia seeds & goji berries salad dressed with balsamic reduction (Vegan and Raw)

Soup: Cauliflower soup with roasted chick peas, curry oil and pomegranate seeds (Vegan)

 

Mains: Shepherd’s pie, vegetables and pulses topped with roasted sweet potato & swede mash (Vegan)

Or

Zucchini noodles with sautéed asparagus, green beans topped with pistachio & mint olive oil (Vegan)

Dessert: Blackberry & blueberry tart with pistachio, walnut & date crust (Vegan)

Iced drink: Cherry and banana almond milk smoothie (Vegan and Raw)

 

Vegan platter selection: With fresh fruit and farmgate rolada vegan, Mozzabella, green olive & oregano & thyme cheese.

 

Written by CookeryPlus Magazine Curator

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