A combination of hearty plant-based salads and hot entrees

Order until Sept. 29th, 2025. ¡¡¡ Orders $100+ qualify for free or reduced delivery !!! and your delivery of delicious delectables will arrive or can be picked up at the kitchen on Tuesday, Tuesday, Sept. 30th, 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, Tuesday, Sept. 30th, 2025! Delivery:

• 🥗 Mimosa Toona Salad – Bright & Satisfying
  

  A hearty, layered salad made with scrambled organic tofu, roasted onions, chickpea toona, carrots, dill pickles, and organic potatoes from Fresh Heads Farm. Tossed with roasted garlic Vayonnaise for a creamy, tangy finish. Perfect for breakfast, lunch, or dinner.

  ✨ Plant-based & protein-rich

  How to Enjoy: Season to taste, dig in, and enjoy chilled.

  Storage: Best within 5-7 days refrigerated.

• 🥗 Vegan Chick’n Caesar Pasta Salad – Crisp & Creamy
  

  A hearty twist on the classic Caesar. Tender vegan chick’n (soy & wheat protein) served over Italian pasta and crisp organic greens, topped with crunchy legume croutons, capers, tomato, onion, and a fresh lemon wedge. Finished with our house-made creamy cashew Caesar dressing.

  Preparation(s): Drizzle dressing sparingly, toss, taste and enjoy fresh from the fridge. 

  Storage: Store in refrigerator and enjoy within within 5-7 days

• 🍣 New School Sushi Bake – Bold & Deconstructed
  

  All the flavours of a spicy salmon sushi roll, baked into one crave-worthy dish. A tangy sushi rice base topped with nori-seasoned hearts of palm “crab” and New School Salmon (the cutting-edge plant-based salmon making waves in the food scene). Finished with chef’s choice of fresh toppings, cucumber, mango or avocado, and drizzled with spicy Vayonnaise for the perfect kick. 

  ✨ Featuring New School Salmon – a breakthrough in plant-based seafood

  How to Enjoy:

  Spoon portion into a microwave-safe dish and reheat until hot, or

  Bake in toaster oven for 8–10 min, or

  Cover with foil and reheat in oven at 375°F for 20 min, then uncover and bake another 10 min until hot throughout.

  Finish with fresh toppings before serving.

  Storage: Best within 5-7 days refrigerated.

• 🍄 Truffle & Sage King Oyster Scallops – Elegant & Indulgent
  

  Generous king oyster “scallops,” served over bucatini pasta in a luxurious truffle and sage white bean sauce. Finished with organic extra virgin olive oil, pressed in small batches by the Cerquozzi family frantoio in a village in Italy — a dish as special as its origins.

  ✨ Plant-based fine dining at home

  How to Enjoy: Reheat gently on the stovetop over low heat, stirring until hot throughout.

  Storage: Best within 5-7 days refrigerated.

• 🥙Tofu Shish Kebab with Local Corn – Fresh & Flavourful
  

  Extra-firm tofu skewers grilled with Jim & Franca’s locally grown garden vegetables from Rockwood, Ontario, alongside their sweet, organic corn on the cob. Lightly brushed with Middle Eastern spices and served with a cooling cashew tzatziki over a bed of hearty amaranth grains (or millet or rice if the amaranth gives me too much trouble and doesn't come through the way I like it). This will be a dish rooted in community and fresh, local harvests.

  ✨ 100% organic & locally sourced

  How to Enjoy: Reheat gently on stovetop or in the oven until hot throughout. Serve with cashew tzatziki on the side.

  Storage: Best within 5-7 days refrigerated.