Brown rice lasagne noodles mixed with a creamy butternut squash sauce, layered with tofu ricotta, sautéed spinach, caramelized onions and beautiful butternut.
TO SERVE: Cover with foil and warm in a 350 degree oven until warmed through. Season with salt + pepper to taste, and if you like, a sprinkle of red pepper flake - bon appetit!
Read MoreGrab a spoon and dive into our latest creation, Apple Cobbler Chia Pudding1 It tastes just like apple pie! This recipe is a healthy option to have for dessert, a snack or even for breakfast. Just a great fall treat that everyone will enjoy!
Read MoreIncredibly fudgy sweet potato brownies with cacao, almond butter, and oat flour. Naturally sweetened with maple syrup and topped with pecans and vegan chocolate chips for the ultimate healthier treat! This brownie is best served warm, and we love it with a scoop of diary free vanilla ice cream.
Read MoreOur all-time favorite Butternut Squash Soup recipe! Warming and comforting this Butternut Squash Soup is super creamy (yet cream-less) a little spicy, and full of delicious butternut flavor. Perfect for those chilly days when you need some warmth and are ready to stay in and get cozy!
TO SERVE: Warm gently in sauce pan over medium heat. Season with salt, pepper and serve with a sprinkle of toasted pepitas.
Read MoreFrom Jessica Seinfeld’s cookbook, Vegan At Times. We love this Chipotle Cashew Queso. It’s a dip, filling, topping. Whatever you want it to be! it adds richness, flavor, and protein to any meal or snack. Pairs well with this week’s Taco Time.
Read MoreA vegan meal that won't disappoint! Season southwestern brown rice, creamy pinto beans, piled high with raw corn salsa, jicama slaw, and crisp romaine lettuce. Served with a drizzle of our homemade Creamy BBQ Ranch.
TO SERVE: This bowl can be served as a warm/cold combo (just warm the rice and beans) or great at room temp. If you prefer warm - reserve the lettuce and jicama slaw - warm the rest to desired temp - toss together - top with pumpkin seeds, cubes of avocado, a drizzle of dressing and enjoy!
Read MoreInspired by our weekend at the farmers market, this peach cobbler chia pudding tastes like dessert but is filled with protein and nourishing ingredients. Topped with an oat and walnut crumble, we love it as a protein-packed breakfast or snack for a summer day!
Read MoreBasil and Artichoke Dip made with blended almonds and nutritional yeast instead of mayonnaise and cheese! The perfect appetizer served with crackers, bread or our veggie crudite.
Read MoreThis creamy carrot parsnip soup is cozy, flavorful and has the most vibrant orange color. Loaded with fiber and protein, this vegan soup is satisfying and delicious. We’ve added a delicious Spicy Peanut Brittle to compliment the flavors and add a delightful crunch.
TO SERVE: Warm soup over stove top to desired temp. Top with fresh parsley and our house made Spicy Peanut Brittle.
Read MoreThis creamy white bean soup with kale, rosemary, and lemon is cozy and vibrant, and is the perfect dish to make you feel both warm and satisfied.
TO SERVE: Warm gently in sauce pan over medium heat. Season with salt, pepper, and a squeeze of lemon or red pepper flakes if you like it spicy. Finally, top with our house made Pecan Parm!
Read MoreWe are always looking for new ways to make veggie burgers, and these Spicy Broccoli Burgers are our new favorites. With antioxidant-rich broccoli and protein packed quinoa these veggie burgers are delicious and deliver a nutritious punch.
TO SERVE: In an oiled saute pan over medium heat - warm the burgers to desired temperature, about 3 minutes on each side, flipping very carefullly to avoid breaking. The root fries can be warmed in the same pan (or in the oven), until crisp.
We are serving the burgers in butter lettuce leaves, with our house made Peppercorn Ranch Dressing for dipping.
Read MoreWhen ever we feel like we need a healthful reset, we make this soup! It’s chock-full of green vegetables, and the broth is simple but oh so flavorful thanks to miso paste, freshly cracked black pepper, and a good squeeze of lemon.
TO SERVE: Warm to desired temperature and top with fresh herbs, a squeeze of lemon and a generous dollop of our pea pesto.
Read MoreWe are always looking for new ways to make veggie fritters, and these Spicy Cauliflower Fritters are our new favorites. With antioxidant-rich cauliflower and protein packed quinoa these veggie fritters are delicious and deliver a nutritious punch.
TO SERVE: In an oiled saute pan over medium heat - warm the fritters to desired temperature, about 3 minutes on each side, flipping very carefully to avoid breaking. The root fries can be warmed in the same pan (or in the oven), until crisp. This dish also reheats well in the air fryer if you have one.
We are serving the fritters with our house made Vegan Chipotle Ranch for dipping.
Read MoreA satisfying combination of roasted rainbow of veggies, cabbage kraut, sautéed greens, and fresh spring greens topped with our delicious creamy basil vinaigrette. This dish makes an excellent vegetarian entree or can be served with protein of your choice.
TO SERVE: We like this one warm, cold or combo. If desired - warm chard and roasted veggies in sauté pan to desired temp - pile over fresh greens and top with provided topping (mix of pumpkin seeds, sunflower seeds, pistachios and cranberries) and dressing.
Read MoreKick start your morning with this HEALTHY goodness. Raspberry Chia Pudding is sure to leave you feeling full and satisfied! Topped with fresh raspberries, kelly’s signature chia pudding and a layer of house made coconut cream - this is one gorgeous guilt-free treat.
Read MoreThis citrusy version of our classic chia pudding just might be our new favorite. It tastes like sunshine in a bowl! Enjoy this chia pudding for breakfast, dessert, or as a snack. It’s a creamy, filling, and healthy treat, no matter how you serve it.
Read MoreNothing screams nostalgia like these protein packed PB + J bars. Store them in the fridge or freezer until ready to enjoy. We love these paired with a sip of cold brew for a mid day treat!
Read MoreCheesy Kale-Artichoke Quesadillas are a fun spin on our classic dip that will have even your pickiest eaters eating kale. (Plus they are vegan and gluten free!)
TO SERVE: Place a nonstick skillet on medium heat and add a small amount of coconut oil or olive oil. Heat the oil in the skillet. Add the quesadilla to the pan and heat each side for no longer than one minute at a time. After flipping it a few times, your quesadilla will be reheated in a matter of minutes and ready to enjoy.
Serve with side green salad on the side (cold or room temperature). Pairs well with our EZ Peasy Guacaomle
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