Velvety blend of roasted fennel and cannellini beans, finished with cream and lemon for a cozy, vegetarian bowl.
No-bake vegan bars with an almond crust, creamy cashew layer, and bright strawberry chia topping.
Roasted apricots, farro, arugula and feta with a rosemary vinaigrette—bright, nutty summer side.
Creamy buckwheat groats infused with vanilla and cardamom, sweetened with maple and topped with berries, banana, nuts.
Toasted hazelnuts and coconut bound in glossy dark chocolate for crunchy, giftable clusters.
Creamy spiced tomato and coconut lentils simmered with aromatics, brightened with lime and cilantro for cozy vegan comfort.
Smoky grilled mango, fluffy quinoa, basil and crisp veggies tossed in zesty lime vinaigrette; topped with toasted seeds.
Creamy chia with lychee, coconut milk and vanilla, topped with mango, strawberries and toasted coconut.
Smoky black beans and roasted peppers simmered with spices for a hearty vegan, gluten-free bowl.
