BU RG ER S & SA ND W IC HE S
(se rve d wit h fre nch fri es or sal
ad)
CALIFORNIA CHICK’UN WRAP
9.50
Grilled chick’un, lettuce, organic alfalfa sprouts, avocado, pico de gallo, and
house-made mayo, wrapped in organic whole wheat tortilla.
HARVEST BURGER
9.50
Sautéed soy steak strips, avocado, lettuce, onions, tomato, pickles, and
house-made mayo.
BBQ CHICK’UN BURGER
10.00
Grilled chick’un with BBQ sauce, lettuce, onions, tomato, pickles, avocado,
and house-made mayo.
CLASSIC BURGER
9.50
Grilled beefless soy patty, avocado, lettuce, onions, tomato, pickles, and
house-made mayo.
BBQ TOFU BURGER
9.00
Tofu grilled with BBQ sauce, lettuce, onions, tomato, pickles, avocado, and
house-made mayo.
CHICK’UN BURGER
Crispy breaded chick’un breast, lettuce, onions, tomato, pickles,
avocado, and house-made mayo.
WONDER SUBS
10.00
Veggie “meatball” sandwich topped with marinara sauce and vegan
mozzarella cheese.
9.50
GRILLED PORTABELLA BURGER
9.50
Grilled portabella mushroom, tomato, pickles, avocado, lettuce, onions,
and pesto.
PORTABELLA PANINI ALLA GRIGLIA
10.00
Grilled portabella mushroom, roasted bell pepper, zucchini, eggplant,
and pesto.
GOURMET BURRITO
10.00
The ultimate vegan burrito with
textured vegetable protein, mixed
with brown rice, lettuce, guacamole
and pico de gallo, wrapped in organic
whole wheat tortilla.
FAJITA VEGANA
10.00
Soy steak strips, green bell pepper, pico de gallo, with guacamole and
house-made mayo, wrapped in organic whole wheat tortilla.
SPROUT SANDWICH
10.00
Organic alfalfa sprouts and sunflower shoots, grilled portabella
mushroom, tomato, onions, avocado, with pesto and hummus spreads.
S ta r t e r s
QUINOA SUSHI (GFO/SFO)
9.00
Organic red and white quinoa with carrots, cucumber, organic
alfalfa sprouts, avocado, and portabella mushroom wrapped in
sushi nori.
QUESADILLA
6.50
Eggplant, zucchini, red bell pepper, and vegan cheese in a folded
tortilla, served with guacamole and pico de gallo.
HUMMUS WITH PITA BREAD
Traditional hummus served with wheat pita bread.
NACHOS
(GF)
6.00
Organic white corn chips topped with vegan cheddar cheese
sauce, served with guacamole, pico de gallo, and jalapeños.
TASTE OF PHILLY
10.50
Soy steak strips, onions, vegan mozzarella cheese, red and green bell
peppers, and house-made mayo on French roll.
POUTINE
6.00
A take on a Canadian classic of french fries, topped with gravy
and vegan cheese.
STEAK SANDWICH
10.00
Sautéed soy steak strips, lettuce, avocado, onions, tomato, and housemade mayo.
5.00
SPRING ROLLS (GFO/SFO)
Textured vegetable protein, lettuce, fresh mint, cucumber, and
vermicelli rolled in thin rice paper, served with peanut sauce.
FR ES H VE GG IE JU IC ES
GO GREEN
6.50
Spinach, kale, cucumber, and celery.
DETOX BLEND
6.00
Kale, carrot, celery, and parsley.
ENERGIZER
5.50
Carrot, parsley, cucumber, and celery.
SWEET GREEN
5.50
Carrot, green bell pepper, apple, cucumber, and spinach.
CREATE YOUR OWN JUICE
6.50
Choose a minimum of 4 and up to 6 items.
Spinach
Kale
Parsley
Cucumber
Carrot
Apple
Celery
Ginger
Bell Pepper
Orange
Lemon
Beet
4.50
4.50
4.50
5.00
4.50
5.00
FR ES H FR UI T JU IC ES
DE SS ER TS
ORGANIC CARROT CAKE
ORGANIC CHOCOLATE CAKE
ORGANIC ALMOND CHOCOLATE CAKE
CHEESECAKE
OREO CHEESECAKE
THAI BANANA ROLLS WITH ICE CREAM
AFFOGATO
5.00
SUMMER ROLLS (GFO/SFO)
Sautéed jicama and carrots, tofu, and lettuce, rolled in thin rice
paper, served with peanut sauce.
FR ES H FR UI T SM OO TH IES
TROPICAL
Orange, banana, pineapple, and mango.
STRAWBERRY DELIGHT
Strawberry and banana.
MORNING STAR
Strawberry, mango, and apple.
GROOVY GREEN
Spinach, mango, orange.
MANGO TANGO
Mango.
BLUEBERRY BLAST (Seasonal)
Blueberries, banana, organic soy milk.
5.50
5.00
5.50
4.50
5.00
6.00
4.50
APPLE JUICE / CARROT JUICE
CARROT APPLE JUICE
ORANGE JUICE / CARROT ORANGE JUICE
CARROT APPLE ORANGE JUICE
CARROT APPLE GINGER JUICE
FRESH SQUEEZED LEMONADE
4.50
5.00
5.00
5.00
5.50
5.50
4.00
MENU
www.greenearthvegan.com
(626) 584-0268
Hours of Operations:
Sun-Thu: 11:30a - 9:00p
Fri-Sat: 11:30a - 10:00p
CLOSED TUESDAY
GOLDEN CRISPY ROLLS
5.00
Vietnamese style “eggless” rolls served with lettuce, fresh mints,
cucumber, and Vietnamese vinaigrette.
STEAMED DUMPLINGS
5.00
Dumplings filled with soy protein, carrots, cabbage, and celery,
served with organic tarmari sauce.
GOLDEN WONTONS
5.00
Fried dumplings filled with soy protein, carrots, and cabbage.
CRISPY NUGGETS
Hand-breaded chick’un nuggets served with BBQ sauce.
5.50
SWEET POTATO FRIES
4.50
R ic e c o r n er
So u ps
(se rve d wit h bro wn ric e)
HOT & SOUR
9.00
Spicy soup with bamboo shoots, tofu, king oyster mushroom, and
shredded carrots.
VEGGIES EN BROCHETTE
10.50
Grilled vegetable kebabs filled with king oyster mushrooms, red and
green bell peppers, zucchini, onions, and textured vegetable protein.
TOM YUM
(GF/SFO)
Spicy Thai soup with tamarind-based
broth, lemongrass, king oyster
mushroom, tofu, cabbage, bamboo
shoots, tomato, and fresh basil.
PROVENÇAL GRILLED TOFU
10.00
Marinated grilled tofu, onions, and diced tomatoes, served over
tender kales.
9.50
PENNE TIRRENE (GFO)
10.50
Organic brown rice penne, eggplant, zucchini, red and green bell
peppers, king oyster mushroom, and vegan mozzarella cheese, served
with toasted bread.
FETTUCCINE ALFREDO
10.50
Fettuccine, zucchini, broccoli, and red bell pepper in creamy white sauce,
served with toasted bread.
CURRY TOFU SCRAMBLE (GF)
9.50
Scrambled tofu, diced red and green bell peppers, peas and carrots, and
king oyster mushroom with curry spice.
TOMATO-DILL (GF)
9.50
Tomato-based soup with tofu, king oyster
mushroom, and fresh, aromatic dill leaves.
SPINACH ASPARAGUS (GF/SF)
10.00
Soup made with fresh spinach and asparagus purée, and melted vegan
mozzarella cheese.
WONTON SOUP
9.50
Carrots, zucchini, broccoli, and dumplings filled with soy protein, minced
carrots, and cabbage in vegetable broth.
HARVEST (GF/SF)
Soup made with fresh kabocha pumpkin purée.
pa s ta c o r n e r
9.00
ORANGE IMAGINATION
10.50
Battered soy chick’un sautéed with orange sauce, served with broccoli.
LASAGNE DI VERDURE
12.00
Lasagna with eggplant, zucchini, onions,
broccoli, green and red bell pepper,
served with spring mix salad and
toasted bread.
SWEET AND SOUR SENSATION
10.00
Battered soy chick’un with red bell pepper, zucchini, pineapple, carrots,
and onions in sweet & sour sauce.
CRISPY CHOW MEIN 11.00
Crispy noodle nest topped with sautéed tofu, broccoli,
cabbage, zucchini, onions, king oyster mushrooms, and red bell peppers.
10.50
THREE FLAVORS (GFO)
Pumpkin, eggplant, tofu, onions,
sweet basil, red and green bellpeppers, and king oyster mushroom
with chef’s sauce.
CHOW MEIN
9.50
Stir-fried wheat noodles with tofu, broccoli, cabbage, and carrots.
AUTHENTIC HUE NOODLE SOUP
(GFO)
9.50
White rice noodles with textured vegetable protein, tofu, and king
oyster mushroom, served with bean sprouts, shredded cabbage,
and fresh mints.
HOUSE NOODLE SOUP
(GF/SFO) 9.50
White rice noodles, bamboo shoots, tofu,
king oyster mushroom, and cilantro in
vegetable broth.
PHO (GFO/SFO)
9.50
Traditional Vietnamese noodle soup with
fresh basil, tofu, textured vegetable protein, and
organic bean sprouts.
GRILLED VEGGIE TERIYAKI
10.50
AND GOLDEN ROLLS
Vietnamese version of a “pasta salad” made of rice noodles with teriyaki
soy steak strips, and golden rolls served with Vietnamese vinaigrette,
shredded lettuce, mints, organic bean sprouts, and cucumber.
BÚN XÀO (GFO/SFO)
10.00
Vietnamese stir-fried rice noodles
with broccoli, cabbage, carrots, red
bell pepper, tofu, zucchini, and king
oyster mushrooms.
s id e s
entreÉ salads
JOYFUL (GFO/SFO)
9.50
Chopped romaine lettuce, soy chick’un, tomato, avocado, cucumber,
carrots, organic red and white quinoa.
AVOCADO (GF/SF)
9.00
Mediterranean-style salad with avocado, diced onions, tomato,
and cucumber.
ROASTED BEET (GFO/SFO)
9.00
Roasted garden beets, organic spring mix, carrots, cucumber, avocado,
organic bean sprouts and sunflower shoots, and grilled tofu.
EGGPLANT MEDLEY
9.50
Eggplant, tofu, peas, carrots, and king oyster mushroom in brown sauce.
SPICY LEMONGRASS TOFU
9.00
Tofu sautéed with spicy, minced lemongrass, served on top of a bed
of lettuce.
INDIAN CURRY TOFU (GF/SFO)
10.00
Tofu, potato, zucchini, peas, carrots, and red bell pepper in Indian yellow
curry spice mixed with coconut milk.
10.50
GREEN CURRY (GF/SFO)
Tofu, green bell pepper, broccoli, eggplant, zucchini, bamboo shoots, and
onions in Thai curry paste mixed with coconut milk.
QUINOA FIESTA (GF/SFO)
11.00
Nutrient-packed, warm “salad” made with a medley of organic red and
white quinoa, kale, red and green bell peppers, king oyster mushrooms,
kabocha pumpkin, tofu, and zucchini.
SAUTÉED VEGETABLE MEDLEY (GFO)
9.50
Sautéed broccoli, cabbage, carrot, red bell pepper, tofu, zucchini, onions,
and king oyster mushroom.
SUMMER FRESH (GFO/SFO)
9.50
Organic spring mix and sunflower shoots, avocado, cucumber, tomato,
onions, carrots, and soy chick’un.
MONGOLIAN DELIGHT
11.50
Sautéed soy steak strips, red and green bell peppers, and onions in
savory soy-based sauce.
KALE-FORNIA (GF/SF)
10.50
Kale, diced tomato, onions, cilantro, carrots, avocado, organic
red and white quinoa, and grilled
kabocha pumpkin, topped with
sunflower shoots.
VEGETABLE TERIYAKI
9.50
AND BROCCOLI
Stir-fried broccoli, carrot, red bell
pepper, king oyster mushroom,
and textured vegetable protein.
GFO - GLUTEN FREE OPTION
GF - GLUTEN FREE
JOYFUL FRIED RICE (GFO/SFO)
9.50
Brown rice with pineapple, peas, carrots, king oyster mushroom, red bell
pepper, broccoli, and tofu.
CURRY FRIED RICE (GFO/SFO)
8.50
Brown rice with tofu, king oyster mushroom, peas, carrots, and yellow
curry seasoning.
CHICK’UN PARMIGIANA
Hand breaded soy chick’un breast
topped with marinara sauce and
vegan mozzarella cheese,
served with broccoli and
mashed potato.
SFO - SOY FREE OPTION
12.00
SF - SOY FREE
SPRING MIX SALAD
BROWN RICE
FRENCH BREAD
ORGANIC QUINOA
STEAMED VEGGIES
3.00
1.50
1.00
3.00
4.00
BEVERAGES
CAFÉ FRAPPÉ
BLENDED CAFÉ FRAPPÉ
THAI ICED TEA
ORGANIC SOY MILK
SAN PELLEGRINO
PERRIER
BOTTLED SPRING WATER
ICED TEA
SODA
Coke, Diet Coke, Sprite
HOT ORGANIC TEA
Regular: Breakfast Blend, Premium Green,
Earl Grey Black & Green, Chai Black & Green,
White Tea w/ Mint, Lemon Ginger Green.
4.50
5.00
4.50
3.00
2.50
2.00
1.50
1.50
1.50
2.00
Decaf: Chamomile Herbal, Vanilla Honeybush Herbal, Cascade Mint
Herbal, Premium Green, Very Berry, Lavender Tulsi Herbal.