A cold, tomato-based and veggie-filled soup — perfect for warmer weather. Blended cucumbers and green peppers provide filling fiber and olive oil serves up healthy fats.
Eggplant Meatball Marinara
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
Black Bean & Kale Taco
A vegan taco with seasoned black beans and fresh kale, topped with avocado and pico de gallo.
Cauliflower Tabbouleh
Minced cauliflower replaces bulgur in this traditional Middle Eastern salad with fresh tomato, parsley, scallions and lemon.
Spinach-Feta Spread
This zesty recipe in packed with spinach and can be used on sandwiches, crackers, or veggies.
Beets & Bulgur Salad
Chicken, roasted beets, bulgur, chickpeas, crumbled feta, and romaine with sherry vinaigrette.
Barley & Vegetable Ragout
Barley, carrots, and mushrooms stewed in a vegetable sauce.
Edamame Avocado Hummus
Kick your hummus up a notch with avocado, edamame, lemon juice, extra virgin olive oil, garlic, and spices.
Peanut Butter Chili
Chilly weather calls for chili dinners! We’re going nutty – peanut-ty, that is – for this plantforward spin on a hearty fall classic. Don’t think peanutbutter and cocoa mesh well with jalapenos and beans? You’ll have to try the recipe below to find out.
Vegetable Orzo Soup
Orzo pasta, fresh cabbage, tomato, celery and potatoes all simmered in a savory vegetable broth.