A combination of hearty plant-based salads and hot entrees

Order until Monday, December 9th, by 1pm or while ingredients are available and your delivery of delicious delectables will arrive or can be picked up at the kitchen on Tuesday, December 10th, 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, December 10th, 2024 Delivery:

• Chickpea-Jack Toona Casserole
  
  A fishy gluten free pasta casserole that even my most skeptical friends and family cannot get enough of. This dish is a special one just for Savor Lovers.
  
  
  I'll be using the finest grade Italian pasta mixed with finessed jackfruit and featuring market soursop (score)! A difficult but worthy ingredient that is a special superfood we are blessed to incorporate for it's special meaty texture. Worked with algae and seaweeds that are an important sources of omega-3, and provide a natural source of iodine, vitamin C, iron, calcium and have trace minerals such as magnesium, selenium, and zinc. I'll also be adding fresh market vegetables like mushrooms, onions and some green peas all mixed together in a gluten-free Vayo sauce and topped with bread crumbs. 
  
  
  Please email info@savorliving.ca for a gluten-free pasta.
  
  
  Cooking Instructions:

  Spoon portion & reheat in microwave safe dish or place in toaster oven for 8 - 10 min. OR cover with foil & reheat in hot oven at 375 degrees for 20 min. Carefully remove foil, poke through dish with a knife to incorporate the heat. Continue to reheat uncovered for another 10 minutes or until hot throughout.

• Double Baked Potatoes
  

  Vegan twice baked potatoes is deliciously cheesy and crispy with a caramelized outside but soft, buttery and fluffy inside! Garnished with parsley and soy bacon bits.

  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.

• Shrimp Saganaki
  

  A classic Greek dish with Kings Vegetarian shrimp in a spicy tomato sauce, PlantAhead feta, fresh soaked beans, roasted carrot, spinach and fresh picked morning market vegetables on a creamy polenta. 

  Preparation(s): Toss your portion in a warm pot with a splash of water and incorporate mixing all the delicious flavours together. This is how I enjoy my dishes quickly.

• Peanut Chop Salad
  

  Marinated organic tofu, sectioned orange/mandarin, carrot, cabbage, radish, green onions, edamame, peanuts on glass noodles and greens in a tahini dressing

• Warm Roast Salad
  

  Sweet Canadian maple vinaigrette over a mix of fresh picked roasted fall vegetables like squash, carrots, crispy onions, a poached fall fruit some spiced pumpkin seeds, and King's Vegetarian ham on a mix of roasted potato and organic greens.

  * Cold or warmed up this salad is delicious!