Flaky baked fish fillets are topped with a medley of spring vegetables and drizzled with an herbed vinaigrette.
Yogurt Herb Ranch Dressing
From our Twisted Beet menu, this favorite Ranch-style dressing is made with Sir Kensington’s Vegan Fabanaise and Greek yogurt.
Asparagus Mushroom Risotto
Creamy Arborio rice with asparagus, mushrooms and peas.
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.
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.
Gingerbread Thimble Cake
Mini gingerbread cake topped with creamy pumpkin yogurt mousse
Spicy Pear Plum Sauce
Quick and easy sauce made from fresh pears, plum sauce, green onion and Sriracha hot sauce.
Harvest Kale Salad
Chicken, Granny Smith apple, sliced fennel, bacon, quinoa and kale mix with sherry vinaigrette.
Baked Tofu with Toasted Coconut Rice
Cinnamon-, cardamom- and coconut-infused brown rice is the base for this hearty dish, with Cajun baked tofu adding a kick. It’s topped with grilled pineapple salsa for extra island pizzazz.