A combination of hearty plant-based salads and hot entrees

Order until Monday, October 21st, by or while ingredients are available and your delivery of delicious delectables will arrive or can be picked up at the kitchen on Tuesday, October 22nd, 2024. 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, October 22nd, 2024 Delivery:

• Baked Sweet Potato
  

  Sweet potato with cashew sour cream sauce, chickpeas, caramelized onions, dried cherries, and toasted nuts. Served on sautéed cabbage and topped with a bbq tempeh crumble. All dishes are prepared using 100% avocado oil.

• Cabbage Rolls
  

  Blanched cabbage leaves stuffed with market vegetables, rice, lentils, Savor soy-free, gluten-free protein blend and thyme baked in house marinara sauce

• Saag Paneer
  

  A mix of bright and bitter greens cooked in a creamy cashew-curry gravy with Plant Ahead cubes, onions, ginger and garlic. Served with paratha bread

  Preparation(s):  Add a splash of water to a pot on the stovetop, setting the burner to low heat. Add the dish to the pot and stir until warm throughout and enjoy!

  Storage Tip: This is a freezer friendly dish

• Chicago "Wiener" Salad
  

  Cabbage and mixed greens with diced white onion, pickles, red peppers, vegan hot dogs/sausage, fresh soaked and seasoned beans, potato chips and a sweet dijon vayonnaise dressing

  Preparation: Remove dressing. Toss ingredients in a large bowl. Shake & drizzle dressing sparingly. Enjoy with chips!
  

  Storage: Refrigerate for 3-5 days. Keep salad upside down to preserve greens.

• Potato Caesar Salad
  

  Hearty potatoes with chickpea, sun-dried tomato, capers, onion, soy bacon bits, tofu scramble, almond parmesan, lemon wedge and market greens in a creamy Cashew Caesar dressing