This is the perfect hearty comfort food to pair alongside our red beans and rice. Serve warm, with a drizzle of honey.
Read MoreTreat yourself to this New Orleans-style Vegan Red Beans and Ricefor a taste of Cajun cuisine! Red kidney beans are flavored with Southern spices and slow-cooked for an authentic smoky flavor then topped with vegan sausage and served over rice with our homemade Cheesy Cornbread.
TO SERVE: Warm the Red Beans And Rice in a pan, on the stove top or in the microwave to desired temperature. We love this dish paired with our Cheesy Cornbread - served warm or toasted with a drizzle of honey. Delicious served with poached or scrambled eggs on top.
NOTE: The vegan suasage and the cornbread in this dish are gluten light, but not 100% gluten free.
Read MoreBrighten up your day with our Beet Tzatziki! Made with almond yogurt, beets, fresh herbs, lemon, and garlic - this delicious dip is packed with vibrant flavor and nutrition. It makes a festive appetizer plate served with our veggie crudites this week.
Read MoreMango, pineapple, hemp seeds, spinach, almond butter, almonds, date, coconut flakes, Your Super Super Greens.
Read MoreThese cold sesame miso noodles are a perfect no cook dish tossed with marinated tofu, crunchy slaw, cucumbers, sesame seeds, roasted cashews and served with our house made sriracha aioli + sweet and spicy Goop Miso Dressing.
To Serve: We love this dish served cold. Toss with Goop Miso Dressing and a drizzle of sriracha aioli. Pairs well with poached or hard boiled egg for added protein.
Read MoreAlmonds, Kachava Vanilla Protein Powder, banana, mango, greens.
Read MoreIt’s like nut butter meets cookie dough! Packed with super food ingredients: spread on an apple, celery, eat by the spoon full or on top of your Pollinator Chocolate!
Read MoreWe have taken our own fresh twist on this traditionally heavy lasagna dish by packing in layers of summer’s best veggies and GF lasagna noodles. It’s the perfect light summer meal!
To Serve: The lasagna can be heated in an air fryer (reheat at 350 for 4-8 minutes) or on the stove top (add a dash of olive oil to pan, and gently heat over medium) Top with our house made Pecan Parmesan, fresh basil and a squeeze of fresh lemon if desired. Enjoy with the fresh arugula side salad.
Read MoreThis Vegan Waldorf Salad Wrap is perfect for summer. It’s cool, refreshing and filling thanks to delicious chickpeas mixed in for a punch of protein. It's made with apples, walnuts, celery, and grapes, with a house made nondairy dressing. We are serving this a sandwich with a delightful celery and romaine salad - dressed in our new lemon poppyseed dressing on the side.
TO SERVE: Toast the gluten-free bread for best results, and serve as a sandwich. Serve the salad on the side.
Read MoreThis espresso chia recipe is a coffee lover’s dream. Chia seeds soaked in espresso, coconut milk and a dash of maple for the loveliest decaffeinated healthy breakfast to go.
Read MoreLoads of fresh herbs, garlic, lime juice + almond milk yogurt and a dash of jalapeño make this vegan green goddess dip! Wonderfully creamy, tangy, and herby, this rich green sauce is a delicious dip for veggies and also pairs well with our Sofritos or Southwest Power Bowl this week.
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Mango, avocado, banana, peanut butter, date, kale, Your Super Super Greens Powder
Read MorePacked with crispy roasted broccoli and our addictively delicious chipotle cashew queso, these quesadillas are entirely plant-based, gluten-free and oh so delicious! NOTE: Best to consume early in the 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 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.
Served with our Simple Green Salad on the side (cold or room temperature) and our EZ Peasy Gucamole.
Read MoreThis 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.
Read MoreTHIS 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.
Read MoreThis 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!
Read MoreWe'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.
Read MorePan-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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