June 8th-14th
Cabbage rolls with mushroom and wild rice filling, sheet pan romesco, snow pea and kale salad. This is an excellent dish to celebrate many June ingredients. The savoury cabbage rolls are contrasted with a punchy romesco and a crunchy, bright...
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Delicious gnocchi with a plant-based brown butter lemon sauce, tangy tofu ricotta, and served with roasted asparagus and a house-made cashew pangrattato.
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Mushroom skewers made from fresh Lion's Mane and King Oyster mushrooms. Marinated in an aji panca adobo, topped with a house-made chimicurri, and served with a side of roasted broccolini.
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This orange sesame noodle bowl recipe is perfect for when you want to make something quick and easy, not to mention healthy! We pair crispy tofu with fresh veggies and a delicious savoury sauce.
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Crispy breaded cauliflower cutlets glazed in a sweet and spicy sauce. Piled on a soft bun with fresh romaine lettuce, vegan caesar dressing and coconut bacon. These sandwiches are the perfect comfort meal and are sure to leave you feeling...
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