Indralaya has been vegetarian since its beginning days in 1927, a decision founded on the theosophical recognition that we are all part of an interconnected web of life. Food here reflects our mission to honor and engage with nature in ways that cause the least harm, ways that foster compassion and encourage mindfulness in how we interact with the world. To that end, we grow as much organic produce as possible, and we purchase organic and local ingredients whenever possible.
What we choose to eat matters.
That’s why we strive to buy organic, non-GMO vegetables and staple foods.
That’s why we grow vegetables, flowers, and greens in a 30-bed organic garden.
That’s why we serve fair trade coffee and herbal teas from the Indralaya garden.
And that’s why we maintain an orchard of 100-year-old apple, plum, and pear trees and preserve their fruits to serve to you as cider, jam, compote, and crisps.
Good food is full of love.
The kitchen is full of volunteers who contribute to the magic–they’re at the heart of what makes this place special: the desire to serve and participate in the communal spirit of Indralaya.
Head Cooks volunteer for each program, create the menu, and then enthusiastically supervise the kitchen crew to produce delicious meals.
Program participants can also volunteer to help in the kitchen, so if you’re interested in joining the fun, choose Daily Staff on your registration and we’ll add you to the roster for 3 hours of work each day.
You’ll also get a taste of what the kitchen is like during your program! Cleaning up after meals is a group effort. This allows us to charge lower fees but more importantly it gives us all a chance to work together, create new bonds, and participate in the experiment of community at the heart of Indralaya.
Sample Menu, 2021
This menu is only an example of the great options you may find during your program.
| Breakfast | Oatmeal w/ toppings Granola Cashew Lemon Cream Yogurt Coffee Cake Tofu Scramble Scrambled Eggs Roasted Potatoes Seiten Sausage Sauteed Greens Sliced Oranges | Polenta Granola Cashew Lemon Cream Yogurt Banana Bread Black Beans Quinoa Roasted Sweet Potatoes Corn Salsa Green Onions Tortillas Scrambled Eggs Sliced Melon | Overnight Oats w/ toppings Granola Cashew Lemon Cream Yogurt Cinnamon Apples Stewed Plums Pancakes Carrot Bacon Sauteed Greens & Mushrooms Steamed Eggs Sliced Oranges | Warm Coconut Tapioca Stewed Plums or Rhubarb Granola Cashew Lemon Cream Yogurt Biscuits & Gravy Tofu Scramble (baked) Scrambled Eggs Sauteed Greens Sliced Melon | Oatmeal w/ toppings Granola Cashew Lemon Cream Yogurt Apple Sauce Scones or Muffins Scrambled Tempeh Roasted Potatoes Greens & Mushrooms Steamed Eggs Assorted Fresh Fruit |
| Lunch | Carrot Ginger Soup Zucchini Boats Hummus Camp Bread Miso Apple Cabbage Salad Green Salad | Potato Corn Chowder BBQ Chickpea Salad Camp Bread Cashew Cheese Cucumbers Slices Apple Slices Green Salad | Lentil Soup Deviled Potatoes Salad Bar Camp Bread Grapes Green Salad | Chili Sour Cream & Green Onions Polenta Fries Camp Bread Olive Walnut Spread Green Salad Watermelon | Sweet Potato Peanut Stew Pumpkin Corn Bread Cauliflower Olive Salad Beet, Orange & Arugula Salad Green Salad |
| Dinner | Nut Loaf Mashed Potatoes Mushroom Gravy Green Beans Green Salad Camp Bread Apple Crisp | General Tsao’s Tofu Rice Sauteed Broccoli Miso Glazed Carrots Super Salad Green Salad Almond Coconut Cookies | BBQ Tempeh Sandwiches Coleslaw Pickles Potato Wedges Three Bean Salad Corn Pudding Green Salad Chocolate Cake | Sweet Potato Kale Enchiladas Cumin Black Beans Peppers & Onions Tortilla chips, olives, salsa, guac, green onions Green Salad Buckeye Bars | Pasta Marinara/Pesto Roasted Mushrooms & Zucchini Artichokes & Olives Focaccia Green Salad Sorbet Molasses Ginger Cookies |
