Basmati rice cooked to perfection.
Oven-roasted peppers and carrots with cauliflower, spinach and toasted cumin seeds in a chickpea and lentil sauce.
Hand-made potato gnocchi with kale & hazelnut pesto
Fragrant basmati rice with cardamom, cinnamon, and cloves
Yellow curry with red lentils, roasted vegetables, toasted cashews & brown rice.
Contains: Cashews, Coconut, Soy
Basmati rice with coconut milk, fresh lime leaf, lemongrass and coriander
Lightly seasoned & roasted
Roasted sweet potato and vegetables in a creamy coconut curry sauce
Roasted carrots, turnips, onions, and beets
Ingredients: turnips, beets, yellow onions, carrots, yellow potatoes, extra-virgin olive oil, sea salt, parsley, cracked black pepper
Serving Size: 4oz...
Spiced lentils and butternut squash, with an almond and chickpea garnish.
A nutritious alternative to meatballs, made with mushrooms, herbs, and vegetables.
Sweet Potato with a Kale & Bean medley in a tangy chipotle & tomato sauce
Lightly spiced warming soup with Washington grown Pardina lentils.
Washington Granny Smith apples with a crunchy oat topping
Spiced cauliflower florets in a mild, sweet coconut curry sauce, with plump green peas and crispy onions.
Steel-cut oatmeal with quinoa and mixed dried fruits.
For nutrition and ingredients please see label image.
A savory vegan winter squash soup
Ingredients: water, butternut squash, yellow onions, celery, vegetable base (vegetable puree (carrot, onion, celery), salt, maltodextrin (from corn, onion powder,...
NO HEATING NECESSARY!
Thaw in fridge for 24-48 hours before use
Whole-grain salad mix with chickpeas, raisins, grains, and herbs enrobed with an orange vinaigrette
Ingredients: cooked wheat...
Strawberry and blackberry compote, poured over quinoa and steel cut oats, garnished with walnuts
Chickpeas, kidney and pinto beans, with bell pepper, avocado & brown rice