May 11th-17th
Spicy Thai coconut curry broth with fresh vegetables, tender noodles and crispy tempeh. Finished with a squeeze of lime and some fresh cilantro that brightens the whole dish.
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Our plant-based take on the classic Cuban dish. Full of vegetables, and paired with sautéed swiss chard and mashed avocado for extra vegan goodness. We like to use the chips to scoop up the ingredients like nachos for the perfect...
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Crispy tender cauliflower gets tossed in BBQ sauce and then wrapped up in a soft tortilla with spinach, cucumber, red bell pepper, and creamy vegan ranch. Sweet, smoky, and spicy all at the same time. Served with a zingy crunchy...
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A quick and simple soup full of tender green spring vegetables, creamy white beans and al dente noodles, with fresh lemon juice and cracked black pepper for flavour and depth.
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