01-19-2026

Slow-braised mushrooms and chickpeas in a rich coconut-spice sauce, served with fragrant turmeric rice. 1 Serving (720 Cals, P18, C92, F32)

Roasted delicata squash glazed in a miso sauce, served over coconut rice and paired with a sesame cucumber & edamame salad. Finished with caramelized onions. 1 Serving (625 Cals, P19, C76, F27)

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

Jackfruit and black beans simmered with chili, cumin, and paprika, spooned into corn tortillas with vegan cheese and toasted until crisp. Served with birria broth, pico de gallo, and a lime wedge. 1 Serving (Cals 550, P20g, C60 F20g)

Crispy, gyro-spiced tofu wrapped in warm flatbread with roasted vegetables and a cool, creamy tzatziki. Comes with a side of Farmer Jawn roasted potatoes with garlic & lemon. 1 Serving (780 Cals, P28, C86, F36)

Rigatoni tossed in a rich, creamy tomato sauce with white beans, carrots, zucchini, garlic, and basil, finished with toasted Italian-herb breadcrumbs for added crunch. 1 Serving (690 Cals, P21, C96, F24)

Rigatoni tossed in a rich tomato sauce with white beans, carrots, zucchini, garlic, and basil, finished with gluten-free Italian-herb breadcrumbs for added crunch. 1 Serving (690 Cals, P21, C96, F24)

Hearty plant-based chili made with tempeh, beans, tomatoes, and warm spices, served with a tender mini cornbread muffin. 1 Serving (740 Cals, P30, C88, F30)

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

Roasted Farmer Jawn delicata squash drizzled with rich agave syrup and infused with aromatic fresh thyme and enhanced with a touch of sea salt and cracked pepper. 2 servings per container (Cals 145, C34g, P2g, F3g)

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

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.

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.

Slow-simmered black-eyed peas with collard greens, peppers, onions, celery, and garlic in a gently spiced Cajun broth. Finished with a splash of vinegar and fresh herbs for balance.

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)

Golden, crunchy tofu nuggets served hot with a creamy spicy maple ranch for the perfect sweet-heat dip. 1 Serving (Cals 620, P24, C50, F34)

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

A soft-baked breakfast bar made with rolled oats, sweet dates, applesauce, and maple syrup, finished with crunchy pumpkin seeds.

A bright, refreshing blend of hibiscus tea and blueberries with lemon and a touch of maple. 1 Serving

Creamy chia pudding infused with espresso and vanilla, lightly sweetened with maple syrup and topped with vegan whipped cream. 1 Serving (290 Cals, P7, C26, F19)

Rich, creamy vanilla pudding layered with crunchy cookie “dirt,” topped with vegan whipped cream and gummy's. 1 Serving (Cals 360, P3, C30, F24)

A delightful coffee cake infused with local apples, cinnamon, creamy cashew yogurt, rich brown sugar, and a hint of vanilla is beautifully layered with a spiced cinnamon filling and crowned with a crunchy streusel topping. Information Per Cake (Cals 495, P6, C70, F21)

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

Mixed greens, sweet corn, hearty black beans, and crisp red onion, tossed with bell peppers, vegan cheese, and crunchy tortilla strips. Drizzled with a zesty Southwest dressing. 1 Serving (Cals 572, P17, C85, F20)

A mix of shaved Brussels sprouts and kale with caramelized squashes, red onion, pickled apples, dried cranberries, pumpkin seeds, vegan feta cheese, and crunchy water challah croutons all tossed in a apple cider maple dressing. 1 Serving (Cals 420, P10, C52, F20)

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)