11-17-2025

Soy curls simmered in a red-wine and broth blend with chopped onions, turnips and carrots, finished with frozen peas, thyme and bay-leaf. Served over our olive oil mashed potatoes. 1 Serving (Cals 720, P23, C88, F28)

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

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

Char-grilled tofu and pineapple glazed in sweet-savory teriyaki sauce, served over sesame-scallion rice with steamed broccoli and a sprinkle of toasted sesame seeds. 1 Serving (Cals 520, P20, C58, F22)

Curry spiced cabbage meets creamy coconut curry lentils, roasted cauliflower & broccoli, and fresh cilantro-lime over basmati rice. 1 Serving (Cals 680, P22, C92, F26)

Assorted mushrooms grilled to smoky perfection, served over caramelized butternut squash, roasted brussels sprouts, and red peppers. Finished with vibrant chimichurri. 1 Serving (Cals 660, P21, C66, F36)

Caramelized delicata squash stuffed with a savory wild rice, braised greens, and toasted walnut mix, finished with spiced cashew yogurt and pomegranate glaze. 1 Serving (Cals 715, P19 C80 F36)

Seared plant-based burger patty with vegan smoked provolone, caramelized onions, and vegan dijonnaise. Comes with a burger bun and side of roasted potatoes. 1 Serving (Cals 740, P28, C72, F34)

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

Brussels sprouts roasted to perfection, drizzled with a tangy balsamic reduction accented with maple syrup 2 servings per container (Cals 135, P3.5g, C15g, F7.5g)

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.

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

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

Features sautéed yellow onions, garlic, black beans, and corn, simmered with hominy, guajillo chiles, and a vibrant purée of tomatoes for deep, smoky flavor.

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)

Order our Tofu Nuggets and 100% of proceeds will go to CHOMP for CHOP! 1 Serving (Cals 198, P9, C22, F9)

Buttery shortbread layered with apricot preserves and finished with a sweet glaze.

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)

Bright and tangy hibiscus petals are gently steeped with a hint of fresh ginger and citrus, then lightly sweetened with maple syrup. Perfect as a seasonal boost alongside your fall entrées. 1 Serving (50 Cals, P0, C13, F0)

Creamy chia pudding made with oat milk, vanilla, maple syrup, and a hint of cardamom, folded with roasted pear pieces. (420 Cals, P12, C46, F18)

A hearty blend of rolled oats, crunchy shelled pistachios, and toasted coconut, perfectly sweetened with brown sugar and maple syrup. Enhanced with nutrient-rich pumpkin seeds, dried cranberries, and a hint of sea salt. Enjoy it served with yogurt, fresh fruit, or simply by the handful! 1 Serving (Cals 134, P2, C14, F10)

Infused with the warmth of cinnamon, ginger, and nutmeg, topped with a tangy vegan cream cheese frosting. 1 Serving (Cals 322, P4, C77, F19)

Filled with roasted sweet potatoes, smoky bell peppers, and black beans, all wrapped up with creamy Violife cheese. Served with a zesty salsa rojo and bright lime crema for dipping. 1 Serving (680 Cals, P21, C92, F24)

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

Roasted maple-sesame Farmer Jawn delicata squash over a mix of greens, tossed with farro, roasted pepitas, dried cranberries, and crumbled feta, finished with a miso-agave vinaigrette. (710 Cals, P22, C88, F30)

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)

Tofu scramble with chorizo-spiced potatoes, peppers, and onions. Topped with melty vegan cheese and salsa rojo, then finished with a dollop of creamy coconut–cashew sour cream. 1 Serving (Cals 389, P17g, C25g, F30g)

Made with mashed banana, warm aromatic spices like cinnamon and nutmeg, and a hint of vanilla for a rich, irresistible flavor. Nutrition Info Per Slice (10 slices per loaf) (Cals 160, P8.4, C39, F6)