Veggie Tales.

The article informs that restaurants in Oklahoma are adding plant-based items in their menus for a more health conscious culinary experience. It mentions that Buddha Bowl at Cafe Yum in Tulsa pairs an assortment of vegetables, quinoa, beans, and chickpeas with a sensible dousing of champagne vinaigrette; and also mentions about demand for metiispinach enchiladas with green chili faux-cheese sauce, BBQ Save the Chicken sandwich, and blueberry crisp for dessert.