Three sizzly street size tacos filled with our spicy bulgogi soy curls, korean sauce, avocados, crispy cabbage and cilantro
Quinoa base with roasted red cabbage, roasted mushrooms, sweet potatoes, sriracha tofu, toasted almonds, edamame, raw kale & carrots served with miso ginger dressing
Cozy autumn bisque topped with a swirl of plant based cream and spiced pepitas
Pasta, mushrooms, broccoli and spinach smothered with our house made Alfredo Sauce
House made soy yogurt fortified with tofu and layered with a berry compote, cashew granola, hemp seeds and bananas
Our beet patty burger on a brioche bun with pickles, onions, and special sauce served with oven baked fries & cheesy sauce for dipping
Kale salad featuring a wheat berry base, studded with dried cranberries, vegan feta & toasted walnuts, served with tangy dijon maple vinaigrette
Shredded romaine with vegan parm and chkn strips rolled up and served with vegan caesar dressing
Chickpea salad great for "tuna" sandwiches, hoagies, on salads or just by itself
Fresh tasting, mildly sweetened vanilla almond chia pudding studded with cherries and topped with almonds
Tart fresh cranberries, orange and autumn spices baked into muffins then topped off with sweet orange glaze
Tender sugar cookies with a subtle pumpkin spice flavor
Fudgy, puffy & powdery little chocolate cookies