Eat the rainbow of vibrant veggies! Our Rainbow Roots Salad with beets, carrot, cauliflower, potatoes, fresh herbs, chickpeas and quinoa is packed with tons of color, flavor and healthy ingredients! The vegetables add lots of vitamins and nutrients and the quinoa and chickpeas provide protein.
TO SERVE: This is a raw salad, so no cooking is required. Toss with our house made Apple Cider Vinegar Dressing and top with provided sunflower seeds, pumpkin seeds and tart cherries. We also love a squeeze of fresh lemon to finish!
Black Bean Quesadillas — a fun vegan spin on your classic bean and cheese quesadilla. Nothing is quite as fun and comforting to eat than a quesadilla. Sandwiched between a gluten free tortilla — you’ll find a protein packed meal perfect for lunch or dinner this week.
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 until nice and crisp. After flipping it a few times, your quesadilla will be reheated in a matter of minutes and ready to enjoy.
Chef T’s special recipe: Rich, perfectly indulgent and 100% vegan, this chocolatey mousse topped with our house made coconut cream is a real crowd-pleaser! Enjoy!
These Chocolate Crunch Bars are made with just a few simple ingredients and taste so much better than the old school, “rice crispy treats” version! We served these delicious treats on our Holiday Treat Tray this season - and we can’t stop eating them!
Fresh, juicy raspberries blended into a silky, house-made mousse layered over our classic chia pudding. Light, vibrant, and naturally refreshing—each spoonful delivers a bright berry burst with a creamy finish.
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!
Grab 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!
Incredibly 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.
Our 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.
From 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 our Quesadilla this week.
A 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!
Inspired 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!
Basil 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.
This 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 Chili Crunch Peanut topping 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 chip crunch peanut topping.
This 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!
We are always looking for new ways to make veggie burgers, and these Spicy Broccoli Fritters are our new favorites. With antioxidant-rich broccoli 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 until crisp. This dish reheats well in the air fryer if you have one.
We are serving the burgers in butter lettuce leaves, with our house made Chipotle Ranch Dressing for dipping.
