November 5 : Chef's Choice

HERE’S WHAT’S ON YOUR PLATE THIS WEEK:

THIS MENU IS VEGAN BUT YOU CAN EASILY ADD PROTEIN OF YOUR CHOICE TO ANY MEAL.

SMOOTHIES

REQUIRED SHOPPING: Nut Milk of your choice OPTIONAL ADDON: Vegan Protein Powder

Blueberry Almond Oats

blueberries, banana, gf oats, almond butter, flax seeds, vanilla sun warrior protein, himilayan sea salt, cinnamon.

Chef T's PB Power Greens

mango, banana, kale, peanut butter, date, your super power greens {wheatgrass, barley grass, spirulina, chlorella}

Cacao Mint Chip

banana, spinach, cashews, cacao, cacao nibs, chia, your super chocolate lover {cacao, carob, coconut, chia, lucuma} peppermint extract.

SOUPS:

Wonderful on their own as a light vegan meal, or serve with a crusty piece of bread or avocado toast.

Chef Katie's Thai Pumpkin Curry

With broccoli, red pepper, creamy curried pumpkin, served over brown rice, and topped with turmeric dusted cashews. To stretch for family add sautéed greens and/ protein. Curry will thicken in fridge: to warm add to soup pot - add a touch of water, broth or coconut milk to thin to desired consistency.

Chef Alex's Creamy Winter White with Coconut "Bacon"

A creamy and satisfying blend of cauliflower, all parts celery, leeks and herbs - this is warm, velvety and satisfying. Top with provided coconut bacon.

SALADS AND BOWLS

NOTE: All of the bowls and salads can be served with optional animal protein

Chef Tara's Bibimbap Bowl with Korean Spice

with basmati rice, sautéed baby bak Choy and asparagus, pickled mushrooms, roasted Brussels, crisp Napa cabbage, with kimchi Korean dressing. Serve with extra kimchi provided. Optional protein addition: top with a soft boiled of fried egg! *contains trace amounts of gluten - for GF: omit dressing (we can sub!)

Think Tank Pesto Pasta Bowl (chef ideas unite!)

moringa* brown rice pasta with walnut sage pesto, roasted butternut squash, lemony chickpeas and toast walnuts. Simply warm, toss and enjoy. Add a dash of olive oil to loosen noodles as needed. *high in vitamins A, C, E, calcium, potassium + iron (a superfood!)

GCF Signature Salad

Our crunchy kale cruciferous salad with homemade slightly sweet tahini dressing. We are loving this salad served cold and crunchy or as a warm stir fry. To make it a complete meal, serve over a bed of wild rice or quinoa.

VEGGIES + DIPS:

Chef Katie's Beet Lebnah

Made with a homemade cashew based yogurt and topped with delicious marinated beet mixture. Serve with crudités, pair with flax or almond meal crackers, or toasted pita bread {photo credit above: Katie Baum Hueth @eatgatherings}

Thai Sesame Hummus

A creamy blend of chickpeas, peanuts and asian flavors - pairs well with crudités or along side the Bimbimbap bowl.

SWEETS + TREATS:

NOTE: all of our sweets are made with whole, unrefined ingredients. enjoy guiltlessly as a midmorning snack or after dinner treat.

Trail Mix Chia Pudding

a creamy chia base topped with salty peanuts and almonds, sweet baby currants, toasty coconut flakes and cacao nibs. sweet and salty goodness - enjoy for a midmorning snack or an after dinner treat.

Brownie Bliss Bites

Packed with almonds, cashews, cacao, dates and not much more - these are packed with clean energy, magnesium, calcium + antioxidants. Now that is our kind of treat!