Mango, pineapple, banana, spinach, peanuts, peanut butter, coconut flakes, hemp seeds, Vanilla Ka’chava protein powder.
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Our Apple Pecan Coffee Cake is everything you could possibly want in a fall treat. Serve this slightly sweet cake for a healthy dessert or with an afternoon cup of coffee – either way, you can’t go wrong. We recommend sharing with a friend!
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Our new favorite chia pudding offers the classic peaches and cream flavor that is perfect for late summer. With lots of healthy omega 3 fatty acids, a good dose of fiber, calcium, and a variety of other vitamins and minerals this chia pudding breakfast (or snack!) will help keep you feeling satisfied.
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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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Pitaya, raspberries, banana, Vanilla Ka’chava protein powder, coconut flakes, coconut yogurt.
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This colorful salad bowl makes it easy to "Eat The Rainbow"! Thai rice noodles, purple cabbage, marinated tofu, 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 or shrimp.
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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 squeeze of lemon to taste. {Note: Do not overheat this soup, keep the living enzymes (miso) alive: gut health!)
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The traditional Bolognese sauce has a rich cast of characters—up to three kinds of meat, cream, cheese —and packs half a day’s worth of saturated fat into just one serving. Here, cauliflower and mushrooms mimic the texture of ground meat while adding plenty of savory depth, with less than half the calories. Served with sautéed, seasoned green chard and dino kale over creamy polenta.
TO SERVE: Gently empty all contents into a sauté pan and warm to desired temp. Garnish with a sprinkle of our house made Mac Nut Parmesan and fresh parsley.
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Gluten free oats, blueberries, banana, sun butter, flax seeds, date, sea salt + cinnamon.
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An Asian version of our classic crunchy salad: curly kale, green + red shredded cabbage, shredded carrots, roasted broccoli, and served over brown rice, with our killer sesame ginger dressing.
TO SERVE: We are loving this salad served warm or cold. For a warm option, lightly heat all ingredients in a saute pan and top with dressing and crushed peanuts. Stretch it as a meal to share? Add a protein of your choice (great with chicken or tofu).
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This 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.
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Wonderful served on pasta, with eggs, on toasted baguette or with our rainbow of crudités. Pairs well with this week’s Black Bean Quesadilla and Cilantro Lime Burrito Bowl
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