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Sunday, May 16, 2021
<p dir="ltr"><span>Krishna Lunch’s new Wednesday menu consists of vegan mac and cheese, BBQ tofu chunks, corn chips and pumpkin spice halva. </span></p><p><span> </span></p>

Krishna Lunch’s new Wednesday menu consists of vegan mac and cheese, BBQ tofu chunks, corn chips and pumpkin spice halva. 

 

Krishna Lunch is back on campus in an eerily quiet Plaza of the Americas. Normally buzzing with students, music and activities, Plaza of the Americas’ freshly mowed lawn contains a sparse amount of students, but a new scent in the air. 

On April 14, Krishna Lunch announced via Instagram that it would be replacing its Wednesday menu. Due to the COVID-19 pandemic, Krishna Lunch was previously only offering online and take-out orders from the Krishna House since mid-March, but returned to on-campus service Aug. 31. 

Krishna Lunch’s new Wednesday menu consists of vegan mac and cheese, BBQ tofu chunks, corn chips and pumpkin spice halva. 

This semester Krishna Lunch has a COVID-19 safety plan that includes a masks requirement, plexiglass installment, hand sanitizer and proper social distancing measures. 

Krishna Lunch also changed its all-you-can-eat feature; when a guest goes through the line, they can load up as much as they would like, but they cannot take the same plate to the front for more. The salad is also served in a separate side container, and there is no tea or water provided. 

Olivia Miller, an 18-year-old UF material science engineer freshman, said the new menu “slaps.” 

“It was good today,” Miller said. “It definitely tastes different. It's different, but it's not in a bad way.”

Monish Nandu, a 21-year-old UF public health senior, said he came on campus to try the new dish. 

“I just love mac and cheese in general,” Nandu said. This is superior to last year's Wednesday, which was like this pasta in really watery tomato sauce. The [mac and cheese] sauce is creamy, and it doesn't taste vegan.”

Nandu also said he thinks the tofu is great.  

“Despite being vegetarian, I like the taste of barbecue sauce and I love tofu,” he said. ‘I think this is great.”

Some students think differently and miss the old Wednesday menu, which consisted of penne pasta in a chunkier, savory sauce. 

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Tyler Mars, a 21-year-old UF math senior, and Emily Smith, a 19-year-old UF industrial engineering sophomore, are regular Krishna-lunchers. 

 “We like the penne from earlier better,” Smith said. “The barbecue sauce is good, I think they're [the tofu] too soft and big.”

Whether embracing the new or reminiscing about the old, Krishna Lunch-goers can get their on-campus eats Monday through Friday from 11 a.m. until 1 p.m. 

 

Krishna Lunch’s new Wednesday menu consists of vegan mac and cheese, BBQ tofu chunks, corn chips and pumpkin spice halva. 

 

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Michelle Holder

Michelle Holder is a second-year journalism student at UF minoring in entrepreneurship and a Metro reporter at The Alligator. She is from Ponte Vedra Beach, Florida. In her free time she enjoys going to coffee shops and reading. 


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