A brighter, greener table for Lent

There is something honest in summer’s harvest. Earthy. Straightforward.

No need to dress it up too much. At The Wholesome Table, they’ve taken this simplicity and turned it into something worth lingering over—without the meat.Just in time for the Lenten season, when many Filipinos abstain from meat and seek lighter, more mindful meals, The Wholesome Table has rolled out a new summer-exclusive plant-based menu.



The dishes, now available across all their branches, reflect the brand’s enduring commitment to organic, sustainable, and conscious dining.THE WHOLESOME TABLE founder Bianca Araneta-Elizalde“We regularly introduce plant-based dishes but have never created a fully plant-based menu,” said founder Bianca Araneta-Elizalde. “Crafting flavorful, layered vegetarian dishes is a challenge, as I always seek dimension when I eat.

Keeping it meat-free adds to the complexity, but it aligns with The Wholesome Table's vision.”There is no pretense in these dishes—just color, texture, and flavor that lean into the brightness of summer.FARMER'S SALAD Shredded carrot, red cabbage, cucumber, cherry tomatoes, and edamame—all tossed in a roasted sesame dressing with a Japanese nodStart with the Farmer’s Salad, a crisp bowl of greens harvested from Wholesome Farms in Lipa, Batangas.

There’s shredded carrot, red cabbage, cucumber, cherry tomatoes, and edamame—all tossed in a roasted sesame dressing with a Japanese nod. It changes depending on what’s fresh. “It’s my favorite,” Bianca admitted.

The green hummus with roasted eggplant is an understated but rich spread—edamame-based hummus, a sharp chimichurri, and pickled onions. Scoop it up with sour bread toast. It's Mediterranean, with a hint of earth and bite.

THAI CRISPY RICE Arborio rice, pan-toasted to a crunch, mixed with cilantro, grilled shiitake mushrooms, cucumber, and pickled onionFor those looking for something hearty but still meatless, there’s the Thai Crispy Rice. Think of arborio rice, pan-toasted to a crunch, mixed with cilantro, grilled shiitake mushrooms, cucumber, and pickled onion. It’s a dish that balances flavor with structure—crisp meets chew.

The vegetarian laksa delivers comfort in a bowl. A creamy coconut-milk broth holds pandan tofu, bell peppers, zucchini, mushrooms, cilantro, basil, and bean sprouts. A lime wedge on the side gives you control over the brightness.

It’s a quiet tribute to Singaporean kitchens.VEGETARIAN LAKSA A creamy coconut-milk broth holds pandan tofu, bell peppers, zucchini, mushrooms, cilantro, basil, and bean sproutsThen there’s the Buddha Bowl, a bold mix of bagoong rice—yes, still vegetarian—roasted sweet potatoes, stir-fried vegetables, chickpeas, sweet potato purée, curry sauce, and a tangy tamarind glaze. It pulls in flavors from Thailand and the Philippines, layered and satisfying.

BUDDHA BOWL A bold mix of bagoong rice, roasted sweet potatoes, stir-fried vegetables, chickpeas, sweet potato purée, curry sauce, and a tangy tamarind glazeFor a final note, the panna cotta is smooth and clean—a base of organic cream and vanilla, topped with raspberry sauce, blackberry jam, and chunks of fresh golden mango. It’s soft, cold, and sharp in all the right places.Bianca and executive chef Onie Castillo drew from their recent travels to the U.

S. and from their own farm's yield. “We had to consider what ingredients were in season and available and could easily grow in abundance on our farm,” she said.

“We also wanted a good mix of flavors for this menu—like a taste of Japan...

Thailand...

Singapore...

Mexico...

and Mediterranean.”PANNA COTTA A base of organic cream and vanilla, topped with raspberry sauce, blackberry jam, and chunks of fresh golden mangoFor Lent, when many are looking for simple but flavorful ways to eat better, this menu feels like a well-timed answer. It’s thoughtful, not flashy.

Nourishing, not heavy. And it’s rooted in something honest: good food grown well.The summer menu is available starting today at The Wholesome Table locations in Shangri-La Plaza, BGC, and Salcedo.

Whether or not the dishes become permanent depends, Bianca said, on how guests receive them.“We keep dishes based on customer reception, and there’s been high demand for more plant-based options. Hopefully, these will become favorites!”For now, they are here.

Seasonal, yes. But maybe more lasting than summer.The summer menu is now available at The Wholesome Table locations in Shangri-La Plaza, BGC, and Salcedo.

Visit: thewholesometable.com or follow @TheWholesomeTable on social media..