03-09-2026

Double-crispy tofu glazed in hot agave, layered with shredded cabbage, pickles, and creamy ranch on a toasted bun. Served with roasted broccoli finished with lemon and chili flake.

Fettuccine in a butternut–oat milk cheese sauce, tossed with caramelized onions, green peas, and sautéed spinach. Finished with sage and toasted hazelnuts. 1 Serving (Cals 580, P32, C64, F20)

Gluten free pasta in a butternut–oat milk cheese sauce, tossed with roasted butternut squash, caramelized onions, green peas, and sautéed spinach. Finished with sage and toasted hazelnuts. 1 Serving (Cals 580, P32, C64, F20)

Tender soy curls seared and tossed in a savory garlic-ginger soy sauce with crisp broccoli. Served over jasmine rice and finished with scallions and sesame. 1 Serving (Cals 610 Cals, P32, C78g, F18g)

Achiote-marinated soy curls simmered with pineapple and smoky chiles. Served on warm corn tortillas and topped with grilled pineapple, fresh onion, and cilantro. 1 Serving (Cals 520, P28, C66, F16)

Seared jackfruit–seitan ribs glazed in a tangy apple cider reduction, served with whole roasted sweet potatoes and garlicky string beans. 1 Serving (Cals 510, P27, C67, F15)

Roasted harissa-spiced tofu and warm green lentils over garlicky couscous with sautéed onion and peas. Finished with schug, toasted almonds, and fresh herbs. 1 Serving ( Cals 590, P38, C70, F20)

White bean & zucchini cakes over fluffy quinoa with roasted carrots and broccolini. Finished with fresh herbs and a bright tahini-lemon drizzle. 1 Serving (Cals 690, P24, C88, F30)

Blanched broccoli with salt. 1 serving (25 Cals, P3, C5, F0)

Local yukon gold potatoes whipped with extra virgin olive oil and oat milk for a silky smooth mash. 1 Serving (Cals 210, P4, C29, F10)

A hearty blend of sautéed onions, carrots, and celery, infused with garlic and aromatic spices like cumin and coriander. Packed with protein-rich green or brown lentils and Farmer Jawn kale.

Basmati rice and chickpeas simmered with carrots, onions, and greens in a savory broth seasoned with turmeric, dill, and oregano. Finished with plant-based milk, white miso, lemon, and nutritional yeast.

Crafted with sautéed vegetables and tender broccoli, blended into a vegan cream. Enhanced with nutritional yeast and vegan cheddar.

Char-grilled tofu rubbed in smoky blackened spices with a bright squeeze of lemon.

Golden, crunchy tofu nuggets served hot with our house-made Korean BBQ sauce.

Creamy mac and cheese featuring cavatappi pasta, plant-based cheddar, and a sprinkle of freshly cracked black pepper for that perfect kick. 1 Serving (Cal 494, P12, C70, F17)

Made from rich cocoa and extra virgin olive oil. Packed with decadent dark chocolate chips and finished with a sprinkle of flaky sea salt for the perfect sweet-salty balance. (Cals 430, P5, C55, F20)

Toasted rice cereal bound with vanilla bean vegan marshmallows, swirled with creamy cookie butter, and finished with a touch of sea salt for a nutty, chewy twist on the classic.

Elbow noodles tossed with carrot, bell pepper, peas, charred corn, smoked paprika, scallion, and a sweet & tangy dijonaise 4 servings per container (Cals 447, P13, C62, F23)

Creamy coconut chia pudding topped with bright mango purée and finished with crunchy house-made pistachio-coconut granola. 1 Serving (Cals 350, P7, C34, F22)

Two fluffy vanilla protein pancakes served with pure maple syrup and plant butter. 1 Serving (Cals 405, P20, C52, F12)

A fluffy Just Egg patty topped with melted Violife cheddar and house-made TVP breakfast sausage, served on a potato bun. 1 Serving (470 Cals, P24, C50, F19)

A medley of mixed greens, crunchy challah croutons, roasted cashews, and a zesty caper-dijon dressing. 1 Serving (Cal 334, P7, C27, F31)

Roasted red and golden beets, cashew ricotta, lentils, toasted walnuts, and orange segments atop peppery arugula, finished with a orange-balsamic vinaigrette and a sprinkle of za'atar. 1 Serving (640 Cals, P20, C70, F28)

Farro, shredded kale, brussels sprouts, and baby arugula, roasted sweet potatoes, pickled apples, toasted pumpkin seeds, house croutons, and creamy red wine vinaigrette.

Spiced breakfast potatoes and chickpea crumble with caramelized onions and melty Violife cheddar, wrapped in warm flour tortillas. Served with salsa rojo and cashew yogurt. 1 Serving (Cals 795, P25, C99, F30)

Turmeric tofu scramble with black beans, roasted red peppers, scallions, and melty vegan cheddar, pan-seared in a warm flour tortilla. Served with salsa roja and cashew yogurt.