Pan-fried gnocchi with a rich, meaty red sauce (made with mushrooms and walnuts) and browned, bubbling béchamel. Vegan and gluten-free.
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A cozy and spicy tomato based stew featuring tender butternut squash and hominy.
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White beans stewed in green chilies with quinoa, greens, creamy tahini and avocado, with crunchy toasted almonds; this is a well-balanced, whole-foods, plant-based bowl with an emphasis on healthy fats to cultivate happy hormones and that 'glow-from-within'.
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Similar to a chili with a Southwestern flare, this soup is loaded with vegan ‘ground beef’, black beans, corn, veggies, and pasta.
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