Detroit-Style Double Stuffed Crust Pizza - Our delicious pizza crust topped with sun-dried tomato-basil sauce, creamy cashew cheese, marinated portabella mushrooms, red onion, bell peppers and sunflower sprouts.
Pad Thai - Julienned carrots, bell peppers, purple cabbage, mung bean sprouts and green onion marinated in our delicious cashew-based pad Thai sauce. Served with kelp noodles and Teriyaki almonds.
Tostadas - Dehydrated corn tostadas loaded with cashew cheddar cheese, sunflower refried beans, “beefy” crumbles made with oats, walnuts, pecans, and sun-dried tomatoes, shredded romaine lettuce, fresh salsa and vegan sour cream.
Vegetable Biryani – Acorn squash rice, sprouted chickpeas, cauliflower, carrots, green beans, bell peppers, onions, and jicama tossed with an incredible spice blend of garlic, ginger, fresh mint leaves, garam masala, cardamom, cinnamon, and coriander.
Stroganoff with “Meatballs” - Wide ribbon squash noodles, marinated portabella mushrooms, onions and dehydrated “meatballs” made with walnuts, pecans, sprouted millet, Italian herbs and olive oil, tossed with a delicious macadamia nut cream sauce.
Stuffed Peppers - Red bell peppers stuffed with a savory pate made of walnuts, sunflower and pumpkin seeds, garlic and cilantro, drizzled with our special mole sauce and served with vegan sour cream.
Summer Lovin’ Pasta - Zucchini angel-hair noodles tossed with a colorful mix of fresh seasonal vegetables and our sun-dried tomato basil sauce.