A combination of hearty plant-based salads and hot entrees

Order until Monday March 17th, 2025 and your delivery of delicious delectables will arrive or can be picked up at the kitchen on Tuesday, March 18th, 2025!. Please note: kitchen pick up is from 10:30am-3pm (please call upon arrival and someone will bring your bag(s) out to you).

Menu for Tuesday, March 18th, 2025! Delivery:

• Greek Protein Salad
  

  Greek salad with gluten free pasta, soaked and seasoned chickpeas mixed with fresh market vegetables, Plant Ahead feta cheese, pickled cucumbers, onion, olives, lemon and fresh herbs in a red wine-dijon vinaigrette on organic greens

  Preparation(s):  Shake dressing & lightly dress salad sparingly. Toss. Season to your taste. Best enjoyed within 5 to 7 days. Store salad upside down to preserve greens

  
  

• Banh Mi Bowl
  

  Sesame tofu with carrot and radish, cucumber, scallion, bell pepper, sesame seeds on fresh greens and lemon-garlic Vayo dressing on organic romaine

  Preparation(s): Shake and drizzle dressing sparingly. Season to your taste. 

  Storage: Keep refrigerated. Best before 5 to 7 days

• Plantain TVP Beef Stew with Broccoli
  

  Ripe plantains with TVP Beef, broccoli florets, tomato, bell pepper, beans and olives in a coconut tomato base. 

  Preparation(s): Add a splash of water or to the bottom of a pot over low heat. Empty into the pot and gently stir. Add broth or water to stretch. OR simmer on low to reduce and thicken. Season to your taste. Best within 7 - 8 days.

• Falafel Bowl
  

  Savor falafels on a quinoa tabbouleh with sun-dried tomato, olives, parsley and lightly roasted vegetables in avocado oil and served with a side of tzatziki sauce. It's a savory gluten free favourite!

  Heating Instructions: For quick preparation. Preheat oven to 350 o F. Cover cooking tray with parchment. On one side place your falafels. On the other side your vegetables. Toast in oven for 10 minutes and check. Carefully forking through dish to incorporate the heat throughout. Enjoy over room temperature quinoa.

  Storage: Store in refrigerator for 5 to 7 days.

• Double Baked Potatoes
  

  Twice baked potatoes with vegan cheese, ham and broccoli with a caramelized outside and soft, buttery, fluffy inside! Garnished with coconut bacon, crispy onions and fresh green onions. Sour cashew sour cream on the side.

  Preparations:

  Remove lid and sauce. Cover dish with foil. Reheat in hot oven at 375 F for 30 min. Check center temp. Continue to reheat if necessary. OR portion & reheat in microwave. Drizzle your cashew sour cream over top. Add spot of water to sauce container. Cover with lid and shake it to get all the sauce.