This creamy white bean soup with kale, rosemary, and lemon is cozy and vibrant, and is the perfect dish to make you feel both warm and satisfied.
Warm gently in sauce pan over medium heat. Season with salt, pepper and a sprinkle of our house made Pecan Parm. Optional: Add a squeeze of lemon, or red pepper flakes if you like it spicy.
Read MoreIt's no secret that we love Mexican style bowls at TF and one of our favorite burrito bowl creations is as light and fresh as it gets! A healthy combination of flavors made with our cilantro lime rice, and packed with roasted veggies, fresh greens and plenty of plant-based protein. This one is a Fan Favorite….Enjoy!
TO SERVE: This dish can be served room temperature or you can warm the rice, black beans and sweet potato components in a saute pan on the stove top. Keep the romaine and cabbage cold and crisp, toss to combine. Once plated - drizzle with our house made Avocado Dressing and a squeeze of lime. Delicious with cubed avocado, and Siete tortillas.
Read MoreWith a surprising hint of cinnamon, spice and sea salt, this chocolatey chia is a perfect healthy breakfast, or afternoon treat. Organic cacao plus Reishi helps calm the nervous system and leave stress behind - It’s delicious, just a little decadent, and undeniably good for you.
Read MoreThis week we are serving our signature salad as a crowd-pleasing stir-fry - It’s is a super flavorful plant-powered meal the whole family will love! Can also be served as a cold and crunchy salad.
TO SERVE: To make a stir-fry - heat 1-2 tablespoons of olive oil or avocado oil in a wok or saute pan, on medium-high heat. Throw in the veggies and the quinoa toss all together until the kale shows signs of wilting and the quinoa is warm. Add the tahini dressing. Mix well, to allow the sauce to heat through. Top with provided toasted sunflower seeds.
Stretch it as a meal to share? Add a protein of your choice. This dish is great with chicken , poached egg or tofu.
Read MoreGluten Free Chocolate Chip Cookies GCF style: Rich in plant protein, packed with fiber, free of refined sugars, and oh so delicious. They are soft, chewy and golden…Just like chocolate chip cookies should be!
Read MoreThis delicious Pad Thai dish, has lively textures with roasted butternut and fresh bok choy. 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 MoreCauliflower rice, cashews, cacao powder, cacao nibs, maple syrup, hemp seeds, peppermint essential oil, banana, spinach + Ka’chava chocolate protein powder.
Read MoreHemp seeds, chia seeds, flax seeds, almonds, almond butter, banana, raspberries, strawberries + Kachava Vanilla Protein Powder.
Read MoreThis one has all the comfort and familiarity of a typical creamy, cheesy artichoke dip, but we make it totally vegan with a super flavorful cashew cream. We've also added pepperoncini peppers for that bit of SPICE. Pairs well with whole grain crackers, a crusty piece of bread, or our veggie crudités.
Read MoreA satisfying combination of roasted rainbow of veggies, cabbage kraut, sautéed greens, and fresh spring greens topped with our delicious creamy basil vinaigrette. This dish makes an excellent vegetarian entree or can be served with protein of your choice.
TO SERVE: We like this one warm, cold or combo. If serving as a warm|cold combo - warm chard and roasted veggies in sauté pan to desired temp - pile over fresh greens and top with provided topping (mix of pumpkin seeds, sunflower seeds, pistachios and cranberries) and dressing.
Read MoreRich and creamy, earthy, and savory, this dip meets all of our TF requirements for a great dip. Serve with plantain chips, a crusty piece of bread, or our veggie crudités.
Read MoreCherry, strawberry, blueberry, blackberry, banana, Your Super Energy Bomb, chia, hemp, flax, cacao nibs, spinach, kale.
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