It’s been said that the best vegan cuisines in the world are Indian and Ethiopian and we can’t agree more. The flavor profiles bring the simplest ingredients to life with their rich combinations of spices and herbs. Misir Wot is one such example…..A staple throughout Ethiopia and one of the most popular vegan dishes in Ethiopian restuarants. Our Tuesday Foods version is served over roasted sweet potatoes and beautiful swiss chard.

TO SERVE: TO SERVE: Reheat in a the oven at 350 degrees until warmed through or on the stove top over medium low heat, stirring occasionally. Could also be heated in the microwave.

Bowls + EntreesTara AbbaticchioFebruary 12, 2025February 18

Vegan Peanut Butter Blondies

Soft and gooey peanut butter blondies loaded with chunks of chocolate and Justin’s peanut butter cups!

Sweets + TreatsTara AbbaticchioJanuary 12, 2025January 14, February 18

Açaí Energy Smoothie

Cherry, blueberry, banana, raspberry, açaí, Your Super Energy Bomb, spinach, hemp hearts, cacao nibs + coconut. Delicious with a sprinkle of granola on top.

Sesame Carrot Buddha Bowl

This nourishing Sesame Carrot Bowl is filled with sushi rice, edamame, sesame kale, crisp cabbage, and sweet carrots for a range of delectable flavors and textures. The most special part about this dish is our homemade, creamy carrot and ginger dressing. It’s sweet and tangy and perfectly balanced.

TO SERVE: This dish can be served at room temp or as a warm stir-fry. Shake or stir the dressing - separation is normal. Serve topped with tamari toasted almonds and coconut + fresh mint and scallions.

Note: This dish is perishable. Enjoy at the beginning of the week!

Chef T's Mango Power Greens

Mango, avocado, banana, peanut butter, date, kale, Your Super Super Greens Powder

Israeli Power Salad with Creamy Tahini Dressing

This Israeli Power Salad with Za’atar Roasted Butternut Squash is a bright and flavorful dish packed with crunchy, colorful veggies for a satisfying and super healthy meal in a bowl! Za’atar is a special spice blend used in Middle Eastern and Mediterranean cooking, but It’s especially popular in Israel, Syria and Lebanon. Sesame seeds, sumac and dried herbs, mixed with fresh lemon juice and tahini…..It’s just makes our hearts sing! Serve with provided blanched almond slivers and currants and our house made Creamy Tahini Dressing.

TO SERVE: Enjoy this salad at room temp, or warm all of the ingredients to desired temp in a sauté pan on medium|low heat (do not overheat). Serve with Creamy Tahini Dressing and top with blanched almonds and currants. This dish pairs well with this week’s Vegan Tzatziki Dip.

Soups + SaladsTara AbbaticchioJanuary 14, 2021January 19, March 2, June 1, January 25, February 7, June 20, February 20, July 9, February 18

Great American Veggie Burger with Lettuce Wrap and Vegan Mac n’ Cheeze

Here's a hearty vegan meal that satisfies....Amazing brown rice, walnuts and black bean burgers seasoned with smoky cumin and paprika. Sweet, tender, flavorful, so healthy, and delicious! Served over butter lettuce - with a side of pickles and our Vegan Mac-N-Cheese. Top with a dollop of our house made BBQ Ranch. (provided) A crowd-pleasing vegan meal with 10 grams of plant powered protein per serving. .

TO SERVE: Warm burgers in sauté pan @ med|high heat, with 1/2 T olive oil for 2 to 3 minutes per side until warmed through and starting to brown. For the Mac: Warm on the stovetop over low heat, adding a splash of non-dairy milk or water to bring back its creaminess. Salt + pepper to taste + enjoy.

Bowls + EntreesTara AbbaticchioJanuary 14, 2021January 19, January 25, February 7, February 20, February 18

Vanilla Bean Chia Pudding with Fresh Berry Coulis

A client favorite: Kelly's classic chia pudding recipe, infused with a touch of vanilla + maple, and topped with house made blueberry coulis.. This treat is loaded with nutrients and perfect for breakfast, a snack, or dessert!

Sweets + TreatsTara AbbaticchioNovember 19, 2020January 19, April 6, August 17, January 25, May 3, February 7, April 4, May 16, February 20, June 4, February 18

Blueberry Protein + Oats

Gluten-free oats, sunbutter, banana, blueberries, cinnamon, sea salt, Ka’chava Vanilla Protein.

Vegan Tzatziki

Tzatziki is a cucumber and yogurt-based sauce or dip commonly served in Mediterranean cuisine. Our plant-based version is herbaceous, cool and creamy, but made without the dairy! This would make the perfect dip for fresh vegetables and warm pita, served with olives. Pairs nicely with our Falafel Bowl this week.

Sweet Pea Pistachio Pesto

This lovely pesto is fresh, green and full of spring flavors. Pairs well with pasta, zoodles, or even a dollop with eggs and toast. We love it as a simple light + bright dip for our veggie crudités!

Broccoli "Cheddar" Soup

Let us introduce to you one of our favorite soups! This vegan broccoli cheese soup is SO thick, rich and creamy you would never know it’s dairy free, gluten free and SUPER healthy!

TO SERVE: Empty the contents of the jar into a sauce pan. Gently warm on the stove top to desired temp, salt and pepper to taste. Add a squeeze of lemon and freshly chopped chives if desired.