Posts tagged June 3
NEW! Spring Roll Bowl

All 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.

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Nacho "Cheese" Dip

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.

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Southwestern Salad

This Southwestern Salad is fresh, filling, flavorful, and will have you actually CRAVING salad!  Made with our special vegan sweet potato + black bean crumble, and bursting with cherry tomatoes, fresh sweet corn, romaine and butter lettuces. Serve with our house made Peppercorn Ranch Dressing, tortilla chips and roasted pepitas. This dish pairs perfectly with our Cilantro Pepita Pesto this week. NOTE: Pairs well with organic chicken for added protein.

TO SERVE: Empty the contents of the jar into a large bowl. Serve with a drizzle of dressing and top with crumbled tortilla chips and pepitas.

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Teriyaki Tempeh Fried Rice

It’s not the greasy, overly salty take-out fried rice, but a fresh, light version that’s loaded with veggies and delicious asian flavors. We have layered stir fried brown rice with tamari peanut sauce, fresh cabbage and teriyaki tempeh and topped it with fresh, crisp veggies.

TO SERVE: Stir fry in a heated wok or large saute pan on Med-High heat to incorporate the sauce and warm-up all of the components. Top with herbs, crunchy peanuts, and a squeeze of fresh lime. Serve with provided kimichi. This dish pairs well with poached or scrambled egg.

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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!

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Chef T's Mango Power Greens

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

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Summer Harvest Tortilla Soup

Hello flavor! Pops of sweet corn, zucchini, and a bounty of colorful veg - seasoned to perfection with Mexican spices. This is the perfect hearty soup for chilly nights.

TO SERVE: Serve with diced avocado, a sprinkle of pepitas, and a generous squeeze of lime for some tang. To stretch for the family - serve over jasmine rice, guacamole and tortillas. We love crushing the provided tortilla chips to add on to top or eat as a side with your soup. Pairs nicely with a dolliop of this week’s Cilantro Pepita Pesto Dip.

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Killer Chiller Oats

Gluten free oats, blueberries, banana, sun butter, flax seeds, date, sea salt + cinnamon.

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Cilantro Pepita Pesto

Wonderful served on pasta, with eggs, on toasted baguette or with our rainbow of crudités. Pairs well with this week’s Mexi Chopped Salad

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