October 14th-20th

This might just be our new favourite way to eat tacos. Stuffed with a spiced lentil “meat” mixture and vegan cheese, then baked until crispy and topped with tangy vegan sour cream, sliced avocado, house-made jalapeño pickles, and fresh cilantro....

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...

A warming and deeply nourishing minestrone filled with hearty autumnal vegetables, creamy white beans, and tender macaroni noodles. A bowl of this will leave you feeling satisfied, comforted and always going back for seconds! View Recipe Card View Ingredient List