This delicious Pad Thai dish, has lively textures with delicious asian prepared green beans, marinated tofu and butternut squash.. Super-satisfying flavors, and easy to reheat.
TO SERVE: Simply pop all ingredients into a sauté pan to warm - add a touch coconut oil as needed to loosen noodles + sauce (shouldn't take much!). Garnish with crushed peanuts, a squeeze of lime, cilantro and scallion - and if you like a little spice: a sprinkle of red pepper flakes or a drizzle of sriracha!
Read MoreAlmonds, avocado, Truvani Protein + Greens, PB, date, banana, mango, spinach.
Read MoreThese epic Vegan Brownies are pure chocolate decadence. Ultra-fudgy, irresistibly chewy, and loaded with deep cocoa richness, they melt in your mouth with every bite. Topped with that iconic crinkle top and a hint of sea salt, they’re proof that indulgence can be 100% plant-based — and absolutely mind-blowing.
Read MoreFall is apple season, and we’re always looking for fresh ways to celebrate their crisp sweetness. Inspired by one of our favorite chefs, Yotam Ottolenghi, this salad brings together the flavors of Fall - for a dish that feels as celebratory as it does everyday.
A bright, refreshing salad featuring arugula cabbage, butternut, crisp fennel and thinly sliced apples, tossed in our house-made dressing and topped with sweet + savory candied pecans.
TO SERVE: Thinly slice the provided apples just before serving for optimal freshness. Gently warm the butternut if desired. Toss the salad lightly with the dressing, then garnish with candied pecans. We love the pecans as a snack on their own too! Note: This salad is delicious on it’s own, or pairs with chicken or steak.
Read MoreStrawberry, banana, Ka’chava vanilla protein powder, peanut butter, hemp seeds, peanut butter powder.
Read MoreA velvety blend of roasted parsnips and fresh celery, simmered to perfection for a naturally earthy flavor. Finished with crisp, house-made kale chips for a delightful crunch and a touch of smokiness.
TO SERVE: warm gently on the stovetop over low heat, stirring occasionally, or microwave in short intervals until hot—avoid overheating to preserve texture. Salt and pepper to taste. Serve with crispy kale chips on top, or enjoy them on the side.
Read MoreBright, lemony, and herbaceous, this light vegan pesto is bursting with fresh basil flavor. Perfect as a dip, a spread on crusty bread, tossed with pasta, or served alongside our vibrant rainbow crudités. Pairs beautifully with this week’s lasagna
Read MoreHemp seeds, pineapple, mango, papaya, banana, spinach.
Our NEW: Vegan Enchilada Lasagna layers soft corn tortillas with smoky roasted vegetables, black beans, and seasonal salsa verde. Baked until golden and bubbling, it’s topped with a bright, creamy Cilantro Lime Crème for the perfect balance of YUM!
TO SERVE: Reheat in a 350 degree oven, skillet on the stove top, airfryer or microwave. Serve with cubed avocado and a sprinkle of pepitas + cilantro.
Read MoreA no-bake delight that’s as wholesome as it is indulgent. These creamy, plant-based cheesecake bars are layered with fresh sliced strawberries and naturally sweetened for a perfectly balanced, satisfying treat. Nourishing, refreshing, and irresistibly smooth — a feel-good dessert you’ll fall in love with.
NOTE: Store in the freezer until ready to enjoy!
Read MoreThis watermelon gazpacho recipe SO refreshing on hot summer days! The watermelon's subtle sweetness perfectly balances this cool, savory soup.
Serve chilled - straight from the fridge. Add flaky salt to taste. Top with a squeeze of lime and cantaloupe sprouts. Eat asap for best freshness!
Read MoreSo smooth and sweet, this best-ever Edible Vegan Cookie Dough is delicious by the spoonful!
Read MoreAll the deliciousness of spring rolls... but in a deconstructed bowl instead! So fresh, healthy, and topped with our house made Ginger Sesame Dressing. Gluten-free Udon noodles, tofu , spring greens, fresh herbs, carrots, red peppers, radish, snap peas,
TO SERVE: Empty the contents into a large bowl. Garnish with chopped peanuts, and fresh herbs (cilantro, basil, mint, scalliion) and a drizzle of ginger sesame dressing.
Read MoreA comforting, fiber-rich dish featuring creamy baked polenta topped with roasted tomatoes and protein-packed white beans. Prepared with fresh corn, sautéed spinach and rainbow chard for a boost of greens and nutrients. Serve with fresh basil for a vibrant, herbaceous note. Plant-based, gluten-free, and packed with feel-good flavor.
TO SERVE: Warm it in a saucepan on a stove top with a little splash of water if the polenta is dry. Heat over medium, stirring gently, until heated through. Can also be reheated in the microwave.
Read MoreWe love this “cheesy” queso made with raw cashews, nutritional yeast and spices; and warmed on the stove until it reaches nacho cheese perfection! Optional but good: Add Sriracha to taste or keep it mild for kids with sensitive palates. Serve with veggies or chips, or drizzle on steamed broccoli or baked potatoes. Pairs well with our Southwestern Salad this week.
Read MorePan-seared tofu with our house made herb marinade, organic quinoa, herb-roasted butternut squash and carrots, charred green cabbage, grilled red onions, wilted spinach. Served with Lemon-Caper Vinaigrette.
TO SERVE: This dish can be re-heated on the stove top in a lightly oiled, non-stick pan. Or in the air fryer at 350ºF for about 5 minutes until warmed through. Drizzle with Lemon-Caper Vinaigrette over the top to serve.
Read MoreThese brownies are something special - fudgey, almond flour based, made with natural almond butter, pure maple syrup, cocoa powder & finished with a drizzle of house made vegan caramel. Delicious eaten cold from the fridge with an afternoon latte or cup of tea, or warm for a decadent treat!
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