This Southwestern Salad is fresh, filling, flavorful, and will have you actually CRAVING salad! Made with our special vegan sweet potato + black bean crumble, and bursting with cherry tomatoes, fresh sweet corn, romaine and butter lettuces. Serve with our house made Peppercorn Ranch Dressing, tortilla chips and roasted pepitas. This dish pairs perfectly with our Cilantro Pepita Pesto this week. NOTE: Pairs well with organic chicken for added protein.
TO SERVE: Empty the contents of the jar into a large bowl. Serve with a drizzle of dressing and top with crumbled tortilla chips and pepitas.
THIS stew! Let us be the first to tell you about our 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 Savory Seed Granola with Currants. Protein punch? This is dish is delish with shredded rotiserie chicken added.
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!
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.
Recipe inspiration from the Goop Kitchen. Herb-roasted butternut squash and carrots, charred green cabbage, cauliflower steaks, grilled red onions + wilted spinach. Quinoa and brown lentils combine to provide 17 grams of complete plant-based protein. Served with Lemon-Caper Vinaigrette. Pairs well with baked salmon.
TO SERVE: Reheat on the stove top, in the microwave, or in the oven at 300ºF for 8-10 minutes, until warmed through. Drizzle with Lemon-Caper Vinaigrette over the top to serve.
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.
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!
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!
Eat the rainbow of vibrant veggies! Our Rainbow Roots Salad with roasted 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 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!
Sweet, chocolatey, and irresistibly chewy, these nostalgic no-bake bars are made with crispy rice cereal, creamy peanut butter, and rich dairy-free chocolate. Perfectly balanced between salty and sweet, they’re a crowd-pleasing treat loved by kids and adults alike.
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 if desired.
