A creamy blend of lime and black beans and spicy Costa Rican flavors. Serve with our rainbow of crudités, or pairs well with this week’s Mexican Style Chopped Salad. Can be enjoyed warm (with tortillas or plantain chips!) or cold.
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Made with our signature walnut + portobello “taco meat”. Served with sautéed onions + peppers, seasoned cauliflower rice, crisp purple cabbage, and romaine lettuce.
TO SERVE: First, pull out the lettuce and cabbage and put in a serving dish. Heat all remaining ingredients in a sauté pan for ~ 3 to 5 minutes on medium heat. Pile the fajita ingredients over the lettuces, top with a squeeze of lime, fresh cilantro, scallions, pumpkin seeds - and enjoy a fajita making fiesta! Pairs well with our Bitchin Sauce this week.
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A hearty and satisfying vegan meal bowl made with tofu, brown rice and brightly colored stir-fried veggies. Super-satisfying flavors, and easy to reheat…
TO SERVE: Warm all ingredients in a saute pan or wok over medium heat. Dress with with our homemade Perfect Peanut Sauce and garnish with provided toasted peanuts. Top with cilantro, scallion, and if you like a little more spice: a sprinkle of red pepper flakes or a drizzle of sriracha. This bowl works well at room temp too. Pairs well with roast chicken if desired.
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Light, fresh foods are our inspiration these days and our Chop Stix Chop Salad is just the ticket. Loaded with an assortment of fresh crunchy veggies, brown rice and tossed with our house made Spicy Ginger Dressing. Pairs well with a hard boiled egg or organic chicken if desired.
Note: We recommend eating this at the beginning of the week for optimal freshness
TO SERVE: Top with crunchy peanuts, scallion and cubes of avocado. If you like spice - add a sprinkle of crushed red pepper or sriracha.
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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 our house made Pumpkin Cornbread
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Creamy, 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!
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All 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.
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Crunchy, 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)
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A 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!
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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 with our Tikka Massala this week.
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The 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.)
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Brown 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!
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This 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!
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