July 13th-19th
Classic summer barbecue flavours come together to make a delicious plant-based meal. Crispy baked tofu gets tossed in BBQ sauce and paired with golden roasted potatoes, sweet summer corn on the cob, tender green beans, creamy avocado, and fresh parsley....
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Our vegan take on the classic Nicoise salad. Crisp lettuce topped with tender new potatoes and green beans, briny kalamata olives, fresh cherry tomatoes, crunchy cucumber, spicy radishes, slightly smashed chickpeas, parsley, and a lemon dijon vinaigrette to tie it...
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