A nutrient-dense chia pudding, making this a great option for breakfast. It’s full of fiber, protein, Omega-3s, and minerals. Simply delicious.
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Mango, avocado, spinach, almond butter, almonds, date, banana + Your Super Power Matcha{Matcha, Moringa, Maca, Wheatgrass, Barley Grass}
Read MoreWe are always looking for new ways to make veggie fritters, and these Spicy Cauliflower Fritters are our new favorites. With antioxidant-rich cauliflower and protein packed quinoa these veggie fritters are delicious and deliver a nutritious punch.
TO SERVE: In an oiled saute pan over medium heat - warm the fritters to desired temperature, about 3 minutes on each side, flipping very carefully to avoid breaking. The root fries can be warmed in the same pan (or in the oven), until crisp. This dish also reheats well in the air fryer if you have one.
We are serving the fritters with our house made Vegan Chipotle Ranch for dipping.
Read MoreThis is our zesty version of the classic romesco sauce that originates from Spain, which is thick enough to be called a dip or spread. We use heart healthy rolled oats that are lightly toasted until golden to give an earthier flavor to this sauce, along with roasted almonds, red pepper and a hint of smoked paprika. Serve with our rainbow of crudités or smear on a fresh baguette!
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Mixed berries, banana, cacao powder, hemp seeds, cashews, almond butter, kachava chocolate protein powder, date.
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This lovely pesto is fresh, green and full of spring flavors. So delicious when served with pasta, zoodles, or even a dollop with eggs and toast. We love it as a simple light + bright dip for our veggie crudités!
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A delicious and healthy meal and a classic family friendly favorite! Layers of gluten-free lasagna and veggie noodles, mushrooms, spinach, and homemade cashew cream sauce make this a healthy veggie loaded gluten-free vegan lasagna.
TO REHEAT: Your lasagna is delivered in an oven safe dish. Preheat oven to 325 degrees. Remove the lid, reserve the basil, sprinkle your lasagna with a tablespoon of water and cover with foil. Reheat until warmed through for 15-20 minutes, or to desired temp. Remove foil and finish with a sprinkle of chiffonade basil and our house made pecan parm. Note: Can be reheated in the microwave or on the stove top.
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This colorful salad bowl makes it easy to "Eat The Rainbow"! Forbidden black rice, purple cabbage, marinated tofu, edamame, lots of greens and crisp bright veggies.
TO SERVE: Serve warm as a stir-fry with a drizzle of our homemade Perfect Peanut Sauce and top with crushed peanuts. Finish with fresh herbs: mint, cilantro + scallion. This dish is wonderful on it’s own as a light vegan meal or pairs well with organic chicken.
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A TF fan favorite - loaded with wild rice, veggies and creamy canellini beans this comforting vegan soup is to die for delicious!
TO SERVE: Enjoy with a piece of crusty Italian bread for dipping. Season with salt, pepper, red pepper flakes and a sprinkle of our house made pistachio parm + squeeze of lemon to taste. {Note: Do not overheat this soup, keep the living enzymes (miso) alive: gut health!)
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Gluten free oats, blueberries, banana, sun butter, flax seeds, date, sea salt + cinnamon.
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A vibrant mix of romaine, arugula, brussel sprouts, roasted carrots, cauliflower and marinated lentils - mingled with roasted red peppers, capers and served with our house creamy Vegan Caesar Dressing.
TO SERVE: Enjoy cold or room temperature - or warm your cauliflower and shredded sprouts for a warm cool combo. Toss with dressing and pumpkin seeds or savory granola.
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