A cozy bowl of chili made with sweet potatoes, black + pinto beans and kidney brans - a wonderfully delicious, hearty & healthy vegan meal.
TO SERVE: Heat the chili on the stove top over medium. Enjoy with a sprinkle of fresh scallions, cilantro, pepitas, cubed avocado and Seite Chips
Read MoreCreamy, flavorful and healthy…Indian cuisine lovers - this one’s for you! Our veggie Tikka Masala is cozy and warming and made with ingredients that will boost your energy, without leaving you bloated or heavy.
TO SERVE: Warm all components to your desired temp and top with fresh cilantro. This week’s Tikka has a bit of a kick! Add a drizzle of our house made Vegan Tzatziki Sauce for cooling, and for complimentary flavor. Salt and pepper to taste. Pairs well with Naan bread.
Note: Let’s Do Lunch clients, find your tzatziki sauce in the 2 ounce compostable portion cup.
Read MoreOur homemade Bitchin' Sauce recipe is made with almonds, fresh lemon juice, olive oil and spices - one bite and you’re hooked. Serve as a dip with our rainbow of crudités or tortilla chips. It is awesome as a veggie dip for the kiddos - try with roasted broccoli!
Read MoreAll the vegetables in this stew are warming, and at the same time fresh, light and invigorating. This vibrant and robust soup is packed with vitamins A, B, C, and K, minerals and antioxidants.
TO SERVE: Warm to desired temperature., salt and pepper to taste. Serve with a dollop of the provided pistachio mint pesto.
Read MoreCrunchy, nutty, not-too-sweet... loaded with fiber, healthy fats, and omega punch - this one can fill in as breakfast, snack or a treat after lunch! Served with our house made Cashew Mylk (contains almonds and cashews)
Read MoreA fun spin on our classic chia pudding - but instead of just one flavor, we’re layering chocolate, vanilla and strawberry to create a Neapolitan style treat. Packed with protein, healthy fat and lots of love. Enjoy for breakfast, an afternoon pick me up, or an evening (guiltless) treat!
Read MoreTzatziki 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 with our Red Lentil Dahl this week.
Read MoreThe ultimate Mediterranean bowl with quinoa and hemp tabbouleh, fresh parsley + dill, fresh spring greens, creamy tahini dressing and topped with our gluten free + vegan falafel.
TO SERVE: Warm the Falafel in a saute pan for a few minutes on each side- just until warm. Leave the lettuces crisp, and enjoy as a salad with a drizzle of Tahini Dressing. Serve this dish with our house made Vegan Tzatziki Dip. (No pita chips served this week.)
Read MoreBrown rice lasagne noodles mixed with a creamy pumpkin béchamel sauce, layered with rosemary tofu ricotta, sautéed kale, caramelized onions and beautiful butternut. To prepare: cover with foil and warm in a 350 degree oven until warmed through. top with provided Mac nut parmesan. Season with salt + pepper to taste, and if you like, a sprinkle of red pepper flake - bon appetit!
Read MoreThis recipe is inspired by the popular Chinese take-out dish, Kung Pao Chicken, and adapted from a recipe from our friend and local chef Mark of Field 2 Fork. We've swapped out the deep fried chicken for super nutritious, oven-roasted cauliflower and the result is a perfectly healthy, but still delicious alternative to the traditional version. We think it's even better than takeout!
TO SERVE: Serve over rice and garnish with fresh cilantro, scallions, Thai basil and peanuts. To thin the curry add 2 tablespoons of water, until desired consistency. Add a squeeze of lime or dash of sriracha if you like a spicy kick!
Read MoreThis 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!
Read MoreThis delicious "detox dip" gets its golden hue from digestion-promoting fresh ginger, a pinch of metabolism-boosting cayenne pepper, and a generous sprinkle of ground turmeric – the ultimate healthy spice. Pairs very well with our Savory Thai Noodles this week. We love it as a simple light + bright dip for our veggie crudités!
Read MoreBanana, tahini, date, cauliflower, mango, golden flax seeds, Maldon salt, Your Super Golden Mellow {Turmeric, Ashwagandha, Ginger, Cinnamon, Lucuma and Pepper}
Read MoreGF oats, cinnamon, almond butter, pecans, cherries, blueberries, raspberries, blackberries, Vanilla Sunwarrior Protein Powder, sea salt.
Read MoreMango, banana, kale, avocado, peanut butter, date, Your Super Greens {wheat grass, barley grass, baobab, moringa, spirulina, chlorella}.
Read MoreAn 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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