Moroccan Spiced Stew
THIS stew! Let us be the first to tell you about our NEW! Moroccan Spiced Stew - inspired by all of the vibrant flavors and spices from Morocco. It is a skill to combine the right spices to create amazing flavors, and this stew hits just right! Using our favorite Masi Masa Moroccan Spice Blend, cumin and cinnamon, this stew is packed full of veggies and hearty chickpeas and red lentils.
TO SERVE: Soup may thicken in fridge - add water to desired consistency. For an even heartier meal, pair the stew with cooked rice, quinoa, cous cous or even naan. Top with our NEW! Savory Seed Granola with Currants.
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Tahini Ranch Dip
This simply delicious Tahini Miso Dip is wonderful drizzled on salads, roasted & steamed veggies or used as a dip for our fresh veggie crudité. It’s protein rich, and perfectly healthy for you!
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Tropical gRAWnola
We're heading to the tropics with this homemade tropical granola studded with dried pineapple, dried papaya, and coconut flakes. This is one of our favorite granola recipes! It's unique, delicious, and makes a wonderful afternoon snack.
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Goop-Inspired Winter Bowl with Herb Marinated Tofu
Pan-seared tofu with our house made herb marinade, organic brown rice, herb-roasted delicata squash and carrots, charred green cabbage, grilled red onions, wilted spinach. Served with Lemon-Caper Vinaigrette.
Reheat in the oven at 300ºF for 8 to 10 minutes, or in the air fryer at 375ºF for about 3 to 5 minutes until warmed through. Drizzle with Lemon-Caper Vinaigrette over the top to serve.
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Edamame Jalapeño Dip
This fresh, green, creamy dip is made with protein-packed edamame, and our special cashew crema. Pairs well with pasta, zoodles, or as a spread on rustic toast. We love it as a simple light + bright dip for our veggie crudités.
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Roasted Reds Bitchin Sauce
Our 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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GF Pumpkin Bread with Chocolate Chips
Kelly’s pumpkin spiced bread is light, moist, and perfectly spiced! Indulge in a slice of this classic winter treat the whole family will love! Enjoy warmed or lightly toasted with a tad of (vegan, or not) butter. YUM!
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Rainbow Roots Salad
Eat the rainbow of vibrant veggies! Our Rainbow Roots Salad with beets, carrot, sunflower seeds, 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 and mulberries. We also love a squeeze of fresh lemon to finish!
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Black Bean Quesadillas with Mexican Style Chop Salad + Goji Chipotle Dressing
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.
Serve with our Mexican Style Chop Salad with Goji Chipotle Dressing on the side. Pairs well with our Cilantro Jalapeño Pesto and Chipotle Cashew 'Queso'
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Good Clean Chocolate Peppermint Mousse
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!
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Chocolate Crunch Bars
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!
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Pumpkin Chocolate Chip Cookies
These vegan pumpkin chocolate chip cookies are full of holiday flavors and spice! We also loaded them with chocolate chips for good measure.
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Butternut Squash Lasagna
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!
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Apple Cobbler Chia Pudding
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!
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Sweet Potato Brownies
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!
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Curried Butternut Soup
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.
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Chipotle Cashew 'Queso'
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 with this week’s Black Bean Quesadillas or Cilantro Lime Burrito Bowl.
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