Plant-based Living

Healing the planet, one plant-based meal at a time.

Small shifts, big impact.

“There is absolutely no nutrient, no protein, no vitamin, no mineral found in meats and daily products that you cannot obtain from plant-based foods.” - Michael Klaper, MD

Pictured: The Hilltop Hanover Farm

Put solutions on your plate—one swap at a time

Let’s act locally, join us for…

Bedford’s Plant-Based Restaurant Week 2025

September 23rd - 30th

For the first time, restaurants across Bedford and beyond have come together for Plant-Based Restaurant Week—a culinary celebration of sustainability, taste, and local pride. Our favorite spots will promote inspiring plant-based selections—from elegant three-course dinners to vegan pastries.

But this is more than a celebration of food. It’s about the courage of a community answering the call to act—for climate, health, and future generations. The connection between what we eat and the health of our planet is undeniable—and Bedford is ready to lead.

Check out the plant-based menu items from our local participating restaurants!

  • 3 Course Menu:

    Starter: Caramelized Onion & Sweet Potato Tart

    Entrée: Roasted Cauliflower “Steak”with spiced curry yogurt, fragrant herbs, and seasonal accompaniments

    Dessert: Oat Milk Panna Cotta garnished with candied oats and toasted coconut

  • Vegan Grain Bowl: Rainbow Chard, red quinoa, cranberries, radish, hummus, salsa verde, salt 

    Blueberry Cheesecake Overnight oats: Oats, blueberries, flax seeds, chia seeds, poppy seeds, dried peaches, oat milk, coconut yogurt, maple syrup 

    Vegan Carrot Cake: Wheat Flour. Flax Seed, Almond Milk, Cane Sugar

    Seasonal Soup: Cannellini beans, onions, fennel, garlic, thyme, bay leaves, leeks, peas, asparagus, spinach, olive oil, with Kale Pesto

    Big Green Salad: Little Gems, Garden Greens (Little Leaf) parsley, watermelon radish, cucumber, Dried Cherry, Pumpkin Seeds, and Sherry-Shallot Vinaigrette,

  • Cuban Bowl
    Gazpacho
    Impossible Burger

    Special: Romanesco cauliflower heart
    with Snow Hill Farm butternut squash with pecan-sage gremoulata

  • Mini Savory Handpies

    Mini seasonal fruit handpies 

    Mini vegan brownies

    Grape and rosemary focaccia or Cherry tomato focaccia

    Local Grape and ginger Cocktail

  • Portobello Mushroom Wrap and our Vegetarian Garbage Bread

  • Avocado Toast

    Greek Chickpea Salad

    Kale Detox Salad

  • Cherry tomato bruschetta

    Rigatoni with chickpea artichoke and cherry peppers 

  • The Veggie Delight Pizza

  • A “special” vegan soup each day:
    Curried Asparagus Soup
    Apple Butternut Squash Soup
    3 bean chili
    Red Lentil Soup
    Potato Leek Soup

    Regular menu items:
    Avocado Toast
    Peanut butter,banana, honey on multigrain
    Veggie Hummus Wrap
    Quinoa Wild Rice Bowl
    ALT (Avocado,Lettuce,Tomato)sandwich on multigrain

  • Appetizer ~ Farmer's Veggie Tempura ~ daily harvest, blue basil & miso 

    Main Dish ~ Rigatoni Pasta ~ broccoli rabe & chickpea sausage, farm chilies

  • Hummus Platter 

    Garden Salad with chickpeas and pumpkin seeds

    Toasted Ciabatta Grilled Eggplant and Pesto Sandwich

    Grilled Veggie Wrap

    Kale and Veggie Dumplings 

The “Veggie Delight” Pizza from oHHo