May 25th-31st
A hearty risotto elevated with fresh lemon juice and tender spring vegetables, topped with microgreens and hemp seeds for extra plant nutrients.
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Spicy, lemony, garlicky, bright, crunchy, and seriously satisfying. These wraps are light and nourishing, but leave you feeling full and fuelled. The chickpeas are addictive, the crisp lettuce with the zingy creamy dressing is a dream, and the cherry tomatoes...
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Sometimes it's good to just stick to the classics, like this cannelloni! For our plant-based version, we stuffed our cannelloni with tofu ricotta and baked them in a tomato sauce, drizzled in creamy cashew cheese sauce. View Recipe Card View...
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Red lentils get cooked with fire-roasted tomatoes and Moroccan spices to create the most satisfying stew. Paired with tender cauliflower rice, a quick fresh cucumber salad and coconut yogurt to complement the warming spices of the lentil stew. View Recipe...
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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.
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