A hearty cremini mushroom marinara sauce with a generous helping of fresh basil, garlic, onion, and bell peppers, served with your favorite pasta.
Shanghai Fusion Rice Bowl with Sesame Eggplant Stir Fry, Spicy Miso Tofu Stew, and Yu Choy Shiitake Sauté on a bed of brown rice.
A trio of dips with guacamole, corn pico de gallo, and chili cashew cheese served with pan-fried tortilla chips and Belgian endives.
A deliciously creamy vegan mushroom and baby broccoli orzo with basil, peas, and homemade garlic herb cashew cheese, coconut milk, jazzed up with hints of lemon and top notes of mint, topped with freshly chopped scallions.
A zesty edamame spaghetti primavera with fresh kale, garlic, red onion, basil, succulent cremini mushrooms, roma tomatoes, green and orange bell peppers, edamame beans, sweet corn, and fresh squeezed lime juice, topped with chopped scallions for a delightful zing.
A savory saffron rosemary fried rice with napa cabbage, red bell pepper, Shanghai bok choy, red onion, and succulent oyster mushrooms, topped with scallions and black sesame seeds.
Sautéed kale with garlic, baby bella mushrooms, and pan-roasted red round radish.
This colorful seasonal vegan dish is a little bit sweet, a dash savoury, a touch garlicky, and a whole heaping bundle of delicious!
A delectable, satisfying buckwheat soba noodle soup bowl with napa cabbage, daikon radish, red onion, celery, and tomatoes, topped with fresh scallions.
This soba bowl is perfect for warming up on chilly days and leaves bellies feeling toasty and satisfied! Napa cabbage and daikon radish are both seasonal to autumn.
Fiesta Quinoa Bowl with roma tomatoes, red onion, corn, orange bell pepper, black beans, basil, topped with scallions.
This southwestern inspired bowl is delightfully homey and hearty, and surprisingly quick to throw together if you’re looking for a minimal prep, healthy meal.