We 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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Mango, avocado, spinach, almond butter, almonds, date, banana + Matcha Powder
Read MoreChef Brit’s Lemon Blueberry Chia Pudding is the perfect breakfast for on the go or an easy morning at home. It’s loaded with fresh blueberries and tangy lemon - simple, refreshing and oh-so-delicious!
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Tabbouleh is a popular dish throughout the Middle East, and has roots in Lebanese cooking. This fresh vegan salad features chopped fresh parsley, fresh mint, roasted carrots, chickpeas, our house made tahini dressing and served with roasted cauliflower and bright vibrant greens. Traditional tabbouleh is made from bulgar wheat, but we have replaced this grain with toasted quinoa, making the dish gluten free and adding a boost of plant protein.
TO SERVE: Empty the contents of jar into a large bowl. Top with crunchy slivered almonds and currants. Add a fresh squeeze of lemon for brightness…YUM!
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Gluten free oats, Kachava Vanilla protein powder, sunbutter, banana, date, blueberries, cinnamon, flax seeds, sea salt.
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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. The combination of rice and beans makes this dish a complete protein
TO SERVE: Separate the rice from the crunchy veggies and warm them on the stove top if desired. Add the salad to a large serving bowl and toss with our house made Goji Chipotle Dressing inspired by Cafe Gratitude, fresh herbs, cubed avocado, a sprinkle of pepitas + a squeeze of lime. Pairs well with our Nacho “Cheese” and Black Bean Dips this week.
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A creamy blend of lime and black beans and spicy Costa Rican flavors. Serve with our rainbow of crudités, or pairs well with this week’s Mexican Style Chopped Salad. Can be enjoyed warm (with tortillas or plantain chips!) or cold.
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A cozy bowl of chili made with sweet potatoes, black + pinto beans and kidney brans - a wonderfully delicious, hearty & healthy vegan meal.
TO SERVE: Heat the chili on the stove top over medium. Enjoy with a sprinkle of fresh scallions, cilantro, pepitas, cubed avocado and our house made Pumpkin Cornbread
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