Citrus & mint salad with sweet pistachio dukkah spiced with cinnamon & cardamom.

Roasted tomatillos, peppers ans and onions blended into this soup with zucchini and black beans.

Moroccan flavored root vegetable & chickpea soup with fresh herbs and lemon

Macrobiotic grain bowls with turmeric-tahini dressing and roasted cabbage

Homemade tofu scramble spice mix made with turmeric, nutritional yeast and savory spices

Vietnamese-spiced stew made with root vegetables, shitake mushrooms and adzuki beans

Pureed asparagus, pesto & sweet potato soup

Honey curry mustard slaw with curried roasted chickpeas

Cold smoked vegan chocolate s’mores tart made with cashew-date crust and a smoked chocolate ganache.

Apricot, mint, greens and chia seed smoothie.

A crunch quiona pangrattato made with rosemary and lemon zest to top this beautiful fall kale and maple roasted red kuri squash salad!