Curried Quinoa Chickpea Burgers
Curried Quinoa Chickpea Burgers

Made with protein-packed quinoa and baked chickpeas, this spicy little chickpea burger is one of our favorites at the moment. Packed with plant-based protein, healthy veggies, and curry flavor - it’s a vegan burger at its best!

To Serve: To reheat, place the burger on a baking dish in a 350 degree oven, until warmed through -about 10 minutes. Serve in provided gluten free bun (toast the bun in the toaster) with a generous dollop of our house made Tzatziki sauce and pickled onions. Pairs perfectly with a bowl of our Golden Goddess Soup for a heartier meal. Note: The burgers might crumble - but still delicious!

Provided bun is gluten free but not vegan.

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Bowls + EntreesTara AbbaticchioNovember 30, November 29, December 12, December 17, December 9
Pumpkin Curry Soup
Pumpkin Curry Soup

A Halloween special - our rich, creamy, comforting and sneakily healthy, pumpkin soup is an absolute cold weather essential! This Thai-inspired pumpkin soup is packed full of the best warm and cozy curry flavors. Garnish with salted pepitas, fresh lime + cilantro and enjoy! This soup is wonderful on it’s own as a light lunch/dinner or, if you would like to add some protein, it pairs well with chicken, shrimp or tofu for a heartier meal.

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Soups + SaladsTara AbbaticchioNovember 2, October 25
Peanut Noodle Bowl with Gingered Asparagus, Collard Greens + Roasted Broccoli
Peanut Noodle Bowl with Gingered Asparagus, Collard Greens + Roasted Broccoli

Here at GCF, we love take-out-style noodles! There’s lots of fresh flavor and texture in this perfectly sauced noodle bowl. A combination of scallions, ginger + tender, crisp asparagus and green veggies make this dish the perfect combination of healthy and flavorful. Gently heat in a saute pan on the stove top over a medium heat. Serve with a delicious drizzle of our Perfect Peanut Sauce, crushed peanuts and a squeeze of lime. Sprinkle with a dash of red pepper flakes or sriracha if you like a little heat! (Add a poached or pan fried egg if you desire. )

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Bowls + EntreesTara AbbaticchioNovember 2, October 25
Vegan Shepherd's Pie
Vegan Shepherd's Pie

One of our favorite cozy fall recipes is this healthy Vegan Shepherd’s Pie - A hearty, flavor-packed lentil and mushroom filling meets fluffy mashed potatoes, veggies and fresh herbs in this protein-rich, plant based dish. The perfect healthy comfort food!!

TO SERVE: Warm in a 350 degree oven or airfryer for 10 - 15 minutes, or until warmed through. This dish also reheats well in the microwave, or stovetop. Enjoy with fresh herbs.

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Bowls + EntreesTara AbbaticchioNovember 2, October 25, November 14, November 12, November 11
T's Tahini Kale Salad

While all kale salads can claim to be wholesome and extra nutritious, it's hard to find one that packs as much attitude as this! It’s hearty and comforting while still being light and energizing. The creamy green tahini dressing combined with sweet dates and crunchy pistachios mean no two bites are the same. With nutty whole-grain millet, roasted sweet potatoes, vegan feta, fresh herbs and crunchy vegetables, Chef T has created lunch salad perfection!

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Soups + SaladsTara AbbaticchioOctober 26, November 1
Cilantro Lime Burrito Bowl
Cilantro Lime Burrito Bowl

It'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, corn from the cob and plenty of plant-based protein. Could also be paired with organic roast chicken. This one is a Fan Favorite….Enjoy!

TO SERVE: This dish can be served room temperature or you can warm the rice, corn, 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, a bit of salsa and a squeeze of lime.

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Bowls + EntreesTara AbbaticchioOctober 19, November 30, January 11, March 1, June 22, August 23, October 18, November 29, January 24, March 14, July 18, September 12, November 7, December 12, February 6, May 28, July 30, August 20, November 12, December 17, February 4, March 25, May 27, July 22, August 12, November 11, December 9, January 20, March 10, May 12
UN-Tuna with GF Bagel
UN-Tuna with GF Bagel

We’re rather smitten with this lunch time delight - and we think you will be too! Tangy, creamy and full of plant-based protein, this Chickpea "Tuna" has quickly become our new favorite. The flavor and texture are spot on - chickpeas combined with crunchy celery + pickle relish.

TO SERVE: Enjoy directly out of the fridge or grab in the morning and enjoy at room temp by lunch. Serve with GF bagel toasted, seasonal salad on the side.

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Bowls + EntreesTara AbbaticchioOctober 19, July 26, October 18, January 31, June 27, August 8, February 13, July 23, February 11, January 27, May 26
House Cashew Mylk

Deliciously prepared with simple ingredients: raw cashews, sea salt, cinnamon, ground vanilla powder and dates. Cashew milk is full of important minerals, like magnesium, phosphorus, iron, potassium and zinc. The fat in cashews is mostly unsaturated and they are a good source of protein. Separation is totally natural. These mylks don’t have the artificial binders or gums that most store bought mylks do, so they may look a little different. If you see the pulp separate from the mylk - no fret, just give it a good shake before serving.

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SnacksTara AbbaticchioCleanse
Cleanse Red Lentil Dahl
Cleanse Red Lentil Dahl

This delicious dahl is one of our favorite dishes. It also happens to be a powerhouse of nutritional goodness, thanks to the wonderful little lentil that’s at the heart of every dahl recipe. It’s warm and comforting and our version is served with jasmine rice, roasted cauliflower and lacinato kale.

Prep tips: In a small pot, allow dahl to simmer on your stovetop on medium low for 10 to 20 minutes - serve topped with provide cashew crema and a dollop of our vegan tzatziki!

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Tara AbbaticchioCleanse
BBQ Veggie Burger with Root Vegetable Fries
BBQ Veggie Burger with Root Vegetable Fries

Here's a hearty vegan meal that satisfies....Amazing brown rice, walnuts and black bean burgers seasoned with smoky cumin and paprika. Sweet, tender, flavorful, so healthy, and delicious! Served over butter lettuce - with a slice of Violife vegan cheddar slices, side of pickles, our house made bbq ranch and our Root Veggie Fries. A crowd-pleasing vegan meal with 10 grams of plant powered protein per serving.

PREP TIPS: Warm burgers in sauté pan@ med|high heat, with 1/2 T olive oil for 2 to 3 minutes per side until warmed through and starting to brown. Warm the fries until slightly browned and toasty on the same pan or separately. Salt + pepper to taste + enjoy.

NOTE: This dish reheats very well in any air fryer.

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Bowls + EntreesTara AbbaticchioOctober 5, October 4, September 26, October 1, September 30