April 28th-May 4th

This might just be our new favourite way to eat tacos. Stuffed with a spiced lentil “meat” mixture and vegan cheese, then baked until crispy and topped with tangy vegan sour cream, sliced avocado, house-made jalapeño pickles, and fresh cilantro....

Everything you love about egg rolls, but plant-based and made into a nourish bowl. Crispy crumbled tofu, sautéed carrots and cabbage, with kale for an extra dose of leafy green goodness. View Recipe Card View Ingredient List

A simple meal to highlight the deliciousness of seasonal produce. White beans are simmered until tender and creamy, then tossed in olive oil, fresh garlic, and salt and pepper. Paired with ripe, juicy tomatoes, bitter radicchio, fresh basil, balsamic vinegar, and toasted bread....