Plant-Based Menu

Our Plant-Based Menu combines vegetarian-friendly proteins with powerful superfood plants. Every meal is always made gluten-free & dairy-free. Some of these meals contain eggs & honey. If you would like a fully vegan meal plan, please let us know in the notes section on your order form!

Meals delivered Sunday (Oct 1st) between 9:30a - 9:30p
Mon, Tues & Wed

Monday - October 2
BREAKFAST
Huevos Rancheros
with Refried Beans, Vegan Chorizo, Brown Rice & Fresh Juice Shot **
LUNCH
*APPLES FROM COLLINS FAMILY ORCHARDS*
Italian White Bean Soup & Lentils Crumble Salad
with Broccoli Slaw, Watermelon Radish, Apples, Pepitas, Spinach, Mixed Greens & Harissa Dressing
DINNER
Falafels with Tahini & Pickled Onions
Roasted Vegetables and Quinoa with Olives and Parsley
---------------------------
Tuesday - October 3
BREAKFAST
*PEACHES FROM COLLINS FAMILY ORCHARDS*
Banana Oat Protein Pancakes with Lemon Peach Compote
Roasted Vegetables & Fruit Cup
LUNCH
Thai Style Green Papaya Salad with Marinated Tofu
Cherry Tomatoes, Peanuts, Carrots, Mandarin Oranges, Green Cabbage, Arcadian, Kale & Thai Style Dressing
DINNER
Doro Wat: Ethiopian-Style Chickpeas Stew
with Cauliflower, Green Beans, Lentils & Polenta
--------------------------
Wednesday - October 4
BREAKFAST
Seasonal Vegetables Hash with Scrambled Eggs
Roasted Potatoes, Maple Breakfast Tofu & Fruit Cup
LUNCH
Herbed White Beans & Toasted Quinoa Bowl
with Pickled Veggies, Blueberries, Cherry Tomatoes, Mixed Nuts, Hemp Seeds, Arugula, Mixed Greens & Roasted Plum Vinaigrette
DINNER
Korean Style Tofu Bibimbap
with Ginger Brown Rice, Sautéed Veggies, Sesame Seeds, Green Onions & Kimchi

Meals delivered Wed (Oct 4th) between 10:30a - 9:30p
Thur & Fri

Thursday - October 5
BREAKFAST
Vegetable Loaded Frittata, Breakfast Potatoes
Maple Breakfast Tofu & Fresh Fruit Cup
LUNCH
Southwest Style Black Beans Salad with Chipotle Dressing
with Corn, Tortilla Strips, Cucumber, Cherry Tomatoes, Arcadian, Purple Cabbage
DINNER
*PEACHES FROM COLLINS FAMILY ORCHARDS*
Vegan Jackfruit 'Pulled Pork' & Kidney Beans with House-Made Peach BBQ Sauce
Warm Purple Cabbage, Cilantro, Kale Slaw and Pasta Salad Topped with Pickled Red Onion
---------------------------
Friday - October 6
BREAKFAST
*FRUIT FROM COLLINS FAMILY ORCHARDS*
Breakfast Burrito Bowl
with Black Beans, Eggs, Vegan Chorizo, Green Onions, Tortilla Strips, Salsa Cup & Juice Shot**
LUNCH
Grilled Tofu & Wild Rice Bowl
with Walnuts, Carrots, Pickled Radish, Dried Cranberries, Spinach, Arugula & Berry Dressing
DINNER
Crispy Lentil Cakes with Balsamic Mustard Aioli
Roasted Napa Cabbage & Brussels Sprouts and Brown Rice

NOTICE & ALLERGENS

NOTICE: *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
**Consuming unpasteurized fruit or vegetable juices may increase your risk of foodborne illness if you have certain medical conditions. 
ALLERGENS: We work in commercial kitchen space where tree nuts, peanuts, shellfish, sesame, soybeans, eggs, gluten and dairy are processed. If you have a severe allergy, we don't recommend the program.

try our Plant-Based Plan