We've tossed brussels sprouts with balsamic vinegar and roasted them, creating a tangy, sweet, and almost caramelized effect. Served with creamy cannellini beans, walnuts roasted with herbs, rainbow quinoa, and our house balsamic vinaigrette.
This dish is inspired by the piquant flavors of Veracruz on the Gulf side of Mexico. Our take on a bean stew "a la Veracruzana" features heirloom beans coated in a fire-roasted tomato sauce, roasted peppers, seasoned rice, and topped with a caper and olive salsa verde.
Our colorful Southwest Tofu Scramble, topped with a tomatillo salsa verde, gets its vibrant colors from kale. We are grateful to collaborate with Hodo Soy, based in Oakland, CA, who supplies our delicious tofu.
Tofu (Water, Soybeans, Calcium Sulfate), Potatoes, White Mushrooms, Black Beans, Red Bell Pepper, Green Bell Peppers, Red Onions, Baby Kale, Extra Virgin Olive Oil, Garlic Powder, Cumin, Black Salt, Nutritional Yeast, Apple Cider Vinegar, Turmeric, Cilantro, Chili Pepper
Our take on this classic salad. We step ours up several notches, by adding in savory capers, seasoned chickpeas, and our housemade vegan parmesan which is made with cashews and nutritional yeast. Served with our delicious and creamy vegan caesar, it's a true treat!
This traditional Middle Eastern dish is made with cumin-spiced rice and lentils, served with sautéed onions. We pair ours with a delicious tahini-lemon sauce, a hempseed "tabbouleh" and our tasty pickled red cabbage.
These delicious, thick cookie dough bars combine two of our favorite treats: Middle Eastern sesame Halvah and decadent chocolate chip cookie dough. These are loaded with a nutty flavor thanks to cashew butter, tahini, and almond meal.
Cashew Butter, Tahini (ground hulled sesame seed), Almond Meal, TCHO Pro 99% Unsweetened Dark Chocolate, Maple Syrup, Vanilla Extract, Himalayan Pink Sea Salt
Transport your morning to a tropical island with this super colorful fruit smoothie featuring açai, mango, and pineapple. Topped with a superfood packed crunchy topping of hemp seeds, puffed quinoa, moringa, and goji berries.
A sweet and savory salad that captures all the best flavors of the early winter months. Our tangy tofu "feta cheese" and acidic red wine vinaigrette is balanced by our addictive housemade candied walnuts.
Super Seed Steel Cut Oats with Maple Pears & Pomegranate
We've braised pears in maple syrup for a delicious seasonal spin on our flaxseed-maca oats. Topped with pomegranate seeds for a burst of color and acidity, and a cinnamon-maple mix of pecans and hemp seeds.
This traditional Balinese dish is prepared with slightly cooked vegetables, protein, and our take on a bumbu kacang sauce, which is famous for its blend of sweet, savory, and spicy flavors, thanks to a touch of maple syrup, garlic, lime, and sambal.
One of the most popular (and convenient) dishes in Japan, we've made our own curry roux with rice flour, coconut aminos, onions, garlic, and coconut milk. This creamy sauce coats roasted kabocha squash, edamame, sweet corn, broccoli, and carrots, with brown rice to soak up every last drop.
This root vegetable salad is warmed up with the incredible flavors of the Yucatan such as annato, citrus, cloves, cumin, and Mexican oregano. Topped with spiced sunflower seeds, pickled red onion, and a creamy avocado dressing to balance out this super aromatic salad.
Carrot Cake Oat Muffin with Vanilla-Cashew Buttercream
Our spin on the classic carrot cake. These muffins are packed with carrots, maca powder, flax seeds and naturally sweet monk fruit. Enjoy with our cashew butter cream for a filling and fun breakfast without the refined flour or sugars.