A vegan quasi-Caesar salad with roasted spiced chickpeas, avocado, cucumber, capers and creamy tangy dressing.

Vegan polenta skillet cake made with almonds and topped with maple soaked rhubarb.

A moist vegan carrot cake made with maple syrup and whole grain. Topped with tangy labneh-coconut frosting. Vegan

Vegan/gluten free fluffy banana oat buckwheat pancakes!

Crispy crunchy crackers made with quinoa flour and loaded up with herbs and seeds. Vegan and Gluten Free!

A showstopping vegetable galette with a overlapped sliced potato crust. Layers of roasted eggplant, tomatoes, tofu-coconut ricotta. Vegan GF

Make your own natural cultured probiotic juices and sodas with water kefir grains. Flavors include Blood Orange & Lemon-Gingerade. Vegan GF

Zucchini noodles w/ fresh marinara sauce & roasted eggplant topped w/ herbed tofu ricotta & pistachio-spinach-Meyer lemon pesto. Vegan/GF

Bright zesty pesto made from spinach, parsley, sunflower seeds and lemon. Vegan/Gluten Free

Learn how to make homemade thick, rich, and creamy soy yogurt and labneh. No thickeners or additives, Just soy milk and culture. Vegan/GF

Winter Rice Salad w/ Cara Cara Vinaigrette- roasted winter squash & beets, brown rice, greens, cukes, tomato, citrus, & pom.