A meal-worthy vegan vegetable pasta soup with a little bit of everything: delicious vegetable broth, fire-roasted tomatoes, kale, carrots, thyme and toothsome pasta, created in partnership with Imagine®.
loaded pinto bean chili with hominy
Created in partnership with Garden of Eatin’, a hearty pinto bean chili with a flavorful tomato base flecked with leeks, chili peppers, and hominy and topped with a delicious array of fresh cilantro, lime wedges, sliced avocado and radish, and delightfully crunchy corn chips.
blood orange panna cotta
Creamy vegan blood orange panna cotta with a coconut milk base suffused with vanilla bean and clove, and a swirl of ruby-hued blood orange juice on top. Share it with someone you love.
roasted romanesco with meyer lemon and sunflower seed dressing
Keep winter eating interesting with this Whole30-compliant recipe for roasted Romanesco broccoli paired with a creamy vegan sunflower seed dressing made with soaked sunflower seeds and fresh Meyer lemons.
wild rice and cornbread stuffing + a vegetarian friendsgiving
We’ve partnered with Mirassou Winery on a rich, sating vegetarian Friendsgiving menu and a plant-based, gluten-free recipe for wild rice and cornbread stuffing.