Tropical papaya and mango blended with coconut milk into a creamy, refreshing vegan drink for breakfast or a snack.
No-bake cocoa chia pudding with almonds and coconut—chilled, creamy, and plant-based.
Nutty farro with crisp radishes, avocado, fresh herbs and a bright citrus dressing for a light, satisfying bowl.
Crispy tempeh cubes glazed in a spicy chili-garlic sauce—ideal for rice bowls, noodles, or appetizers.
Warm mixed berries under a crisp vanilla-coconut oat crumble; ready in 50 minutes and serves six.
Oven-roasted asparagus with a savory garlic-herb breadcrumb crunch and a touch of lemon zest.
Quick lemon-chili glazed shrimp with garlic and herbs, tangy and spicy, ready in 20 minutes.
Smoky, spiced sweet potato wedges roasted until crisp outside and tender inside. Vegan, gluten-free, 45 mins.
Chewy pearl barley with roasted spring vegetables, lemon-herb dressing, feta and toasted pine nuts. Serve warm.
