July 10th-16th
These tofu sandwiches are so simple to make and super addictive! They’re a great meal for summer days, and can even be packed up for a picnic. Grill them on the BBQ for extra summery flavour. View Recipe Card View...
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Our lighter version of a Chinese fried rice. Packed full of nutrient-dense veggies, with fresh ginger and red chili for a kick of heat, and toasted almonds and coconut for a little nutty sweetness.
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Lupini beans are an amazing source of plant based protein and fibre, and taste amazing roasted on top of our kale pesto spaghetti squash. Served with a creamy tangy kale and fennel slaw, this is an absolutely veggie-packed meal!View Recipe...
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Roasted vegetables get tossed in a miso glaze that’s sweet and savoury with a hint of heat from fresh ginger. Piled on top of fluffy cilantro rice and paired with crispy roasted chickpeas, this very hands off meal comes together...
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To make these deliciously crispy fritters, we mix zucchini with tender red lentils, shallot, sweet corn, buckwheat flour and spices. Served over spicy arugula with crunchy cucumbers and creamy lemon tahini dressing and ripe avocado. View Recipe Card View Ingredient...
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