Full of contrasting textures and flavors, there is something going on in every single bite. This Mexican chopped salad has a cool freshness from the romaine lettuce and is loaded with crispy veggies like kale, radishes, brown rice, sweet corn and jicama.
TO SERVE: Empty the contents of the jar into a large serving bowl. Toss with our NEW! Jalapeno Ranch Dressing , toasted pepitas, fresh herbs and a squeeze of lime.
Read MoreThis light, crunchy, and addictively delicious sweet and savory granola is the perfect gluten-free and vegan breakfast treat or workout snack. It’s packed with wholesome ingredients, like oats and nuts, flavored with rich, creamy peanut butter, and sweetened with maple syrup and banana chips.
Read MoreOur Vegan Poke Bowl features tofu marinated in a delicious ginger-soy sauce and paired with our cilantro lime rice, pickled cucumbers, fresh crunchy veggies, and edamame. We love this dish served with fresh herbs, cubed avocado and nori wraps.
Note: We recommend enjoying this Poke bowl in the early part of the week for optimal freshness.
TO SERVE: Empty the contents of the jar into a serving dish. Drizzle with Sriracha aioli. Serve in nori wraps with fresh mint, cilantro and cubed avocado.
Read MoreThis traditional hummus is lusciously creamy, and at the same time - light and fluffy. It’s nutty and tangy, thanks to the tahini, and super bright thanks to the fresh lemon. Perfect paired with warm pita or veggies.
Read MoreThis is the perfect hearty comfort food to pair alongside our red beans and rice. Serve warm, with a drizzle of honey.
Read MoreTreat yourself to this New Orleans-style Vegan Red Beans and Ricefor a taste of Cajun cuisine! Red kidney beans are flavored with Southern spices and slow-cooked for an authentic smoky flavor then topped with vegan sausage and served over rice with our homemade Cheesy Cornbread.
TO SERVE: Warm the Red Beans And Rice in a pan, on the stove top or in the microwave to desired temperature. We love this dish paired with our Cheesy Cornbread - served warm or toasted with a drizzle of honey. Delicious served with poached or scrambled eggs on top.
NOTE: The vegan suasage and the cornbread in this dish are gluten light, but not 100% gluten free.
Read MoreBrighten up your day with our Beet Tzatziki! Made with almond yogurt, beets, fresh herbs, lemon, and garlic - this delicious dip is packed with vibrant flavor and nutrition. It makes a festive appetizer plate served with our veggie crudites this week.
Read MoreMango, pineapple, hemp seeds, spinach, almond butter, almonds, date, coconut flakes, Your Super Super Greens.
Read MoreThese cold sesame miso noodles are a perfect no cook dish tossed with marinated tofu, crunchy slaw, cucumbers, sesame seeds, roasted cashews and served with our house made sriracha aioli + sweet and spicy Goop Miso Dressing.
To Serve: We love this dish served cold. Toss with Goop Miso Dressing and a drizzle of sriracha aioli. Pairs well with poached or hard boiled egg for added protein.
Read MoreAlmonds, Kachava Vanilla Protein Powder, banana, mango, greens.
Read MoreIt’s like nut butter meets cookie dough! Packed with super food ingredients: spread on an apple, celery, eat by the spoon full or on top of your Pollinator Chocolate!
Read MoreWe have taken our own fresh twist on this traditionally heavy lasagna dish by packing in layers of summer’s best veggies and GF lasagna noodles. It’s the perfect light summer meal!
To Serve: The lasagna can be heated in an air fryer (reheat at 350 for 4-8 minutes) or on the stove top (add a dash of olive oil to pan, and gently heat over medium) Top with our house made Pecan Parmesan, fresh basil and a squeeze of fresh lemon if desired. Enjoy with the fresh arugula side salad.
Read MoreThis Vegan Waldorf Salad Wrap is perfect for summer. It’s cool, refreshing and filling thanks to delicious chickpeas mixed in for a punch of protein. It's made with apples, walnuts, celery, and grapes, with a house made nondairy dressing. We are serving this a sandwich with a delightful celery and romaine salad - dressed in our new lemon poppyseed dressing on the side.
TO SERVE: Toast the gluten-free bread for best results, and serve as a sandwich. Serve the salad on the side.
Read MoreThis espresso chia recipe is a coffee lover’s dream. Chia seeds soaked in espresso, coconut milk and a dash of maple for the loveliest decaffeinated healthy breakfast to go.
Read MoreLoads of fresh herbs, garlic, lime juice + almond milk yogurt and a dash of jalapeño make this vegan green goddess dip! Wonderfully creamy, tangy, and herby, this rich green sauce is a delicious dip for veggies and also pairs well with our Sofritos or Southwest Power Bowl this week.
Read MoreMango, avocado, banana, peanut butter, date, kale, Your Super Super Greens Powder
Read MorePacked with crispy roasted broccoli and our addictively delicious chipotle cashew queso, these quesadillas are entirely plant-based, gluten-free and oh so delicious!
TO SERVE: Place a nonstick skillet on medium heat and add a small amount of coconut oil or olive oil. Heat the oil in the skillet. Add the quesadilla to the pan and heat each side for no longer than one minute at a time. After flipping it a few times, your quesadilla will be reheated in a matter of minutes and ready to enjoy.
Serve with our Quinoa Salad on the side (cold or room temperature) and our EZ Peasy Gucamole.
Read MoreThis Southwestern Salad is fresh, filling, flavorful, and will have you actually CRAVING salad! Made with our special vegan sweet potato + black bean crumble, and bursting with cherry tomatoes, fresh sweet corn, romaine and butter lettuces. Serve with our house made Creamy Cilantro Habanero Dressing, crumbled tortilla chips and roasted pepitas. This dish pairs perfectly with our EZ Peasy Gucamole this week. NOTE: Pairs well with organic chicken for added protein.
TO SERVE: Emplty the contents of the jar into a large bowl. Serve with a drizzle of dressing and top with crumbled tortilla chips and pepitas.
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