12-01-2025

A savory, comfort-food classic made with our house TVP burger blend, sautéed onions, and garlic. Baked until tender and juicy, then finished with a tangy ketchup–brown sugar–mustard glaze. Served alongside buttery mashed potatoes and roasted Farmer Jawn turnips. 1 Serving (610 Cals, P32, C62, F26)

Roasted cauliflower tossed in chili-lime seasoning with spiced black beans, cashew sour cream, and shredded cabbage and apple slaw featuring Farmer Jawn turnips. Comes with 2 flour tortillas. 1 Serving (Cals 485, P18g, C71g, F15g)

Hearty three-bean chili with pumpkin and smoky spices, ladled over a fluffy baked russet potato. Finished with creamy coconut–cashew sour cream and fresh scallions. 1 Serving (Cals 510, P20, C92, F9)

Grilled tempeh glazed in miso–maple sauce, served over sesame-scallion brown rice with roasted Brussels sprouts, Farner Jawn bok choy, and pickled carrots. 1 serving (690 Cals, P29, C84, F26)

Seared cremini and shiitake mushrooms glazed with balsamic, served over creamy rosemary polenta with garlicky kale, caramelized onions, and chickpeas. 1 Serving (Cals 500, P14, C48, F26)

Fusilli pasta tossed in a velvety roasted red pepper and cashew cream sauce, folded with sautéed kale, Brussels sprouts, and blistered cherry tomatoes. Finished with a lemon-parsley gremolata and toasted breadcrumbs. 1 Serving (Cals 540, P16, C60, F7)

Gluten free pasta tossed in a velvety roasted red pepper and cashew cream sauce, folded with sautéed kale, Brussels sprouts, and blistered cherry tomatoes. Finished with a lemon-parsley gremolata and toasted gluten free breadcrumbs. (Cals 540, P16, C60, F7)

Jasmine rice stir-fried with golden tofu, edamame, peas, carrots, onions, and crunchy cabbage. Seasoned with soy sauce and sesame oil, this nutritious dish is garnished with green onions and sesame seeds. 1 Serving (Cals 370, P15g, C52g, F12g)

Blanched Farmer Jawn 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)

Sauteed cauliflower, chickpeas, and orange lentils pureed with our house garam masala in in a umami coconut broth.

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 seasoned with turmeric, dill, and oregano. Finished with plant-based milk, white miso, lemon, and nutritional yeast.

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)

Tofu gets diced up and covered in panko gets fried and served with our house made BBQ sauce. 1 Serving (Cals 198, P9, C22, F9)

Buttery shortbread layered with raspberry 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)

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.

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)

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)

Creamy house-made vanilla pudding folded with spiced pumpkin purée, layered with warm cinnamon-roasted apples .

A tender, bakery-style loaf packed with tart cranberries and fresh orange zest, finished with a lightly sweet citrus glaze.

Filled with roasted sweet potatoes, smoky bell peppers, and black beans, all wrapped up with creamy Violife cheese. Served with salsa rojo and cashew 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)

Shredded kale and romaine tossed with roasted cumin-spiced carrots, chickpeas, boiled beets, diced oranges, parsley, mint, and chopped dates. Finished with toasted almonds and a smoky cumin–coriander vinaigrette. 1 Serving (Cals 540, P13, C72, F22)

Poached pears, toasted walnuts, shaved Brussels sprouts, and golden raisins tossed with farro and mixed greens. Finished with a maple–shallot vinaigrette and vegan feta. 1 Serving (Cals 520, P10, C71, F22)

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)