What's cooking the week of March 3
From our kitchen to your table, we’re creating inspiring plant-based dishes that will tempt and delight your taste buds.
CANNELLINI & MUSHROOM “MEATBALL” SUBS with Classic Red Sauce
PAN ROASTED EGGPLANT with Chile Peanut Sauce & Fresh Noodles
CHARRED ZUCCHINI STREET TACOS with Kimchi & Avocado Lime Crema
STICKY HARISSA TOFU with Sweet Pea Mash & Pickled Peppers
BBQ JACKFRUIT with Green Chile Polenta & Collard Apple Slaw
ROASTED CAULIFLOWER LENTIL BOWL with Avocado & Curried Balsamic Vinaigrette
Why stop with dinner? Update your weekly order with our plant-based breakfasts and lunches that take less than 5 minutes to prepare.
GINGER PEAR OVERNIGHT OATS with Tart Cherries & Tahini
CREAMY CASHEW CHEESE TOASTS with Fresh Tomatoes & Pine Nuts
BROWN RICE BANH MI BOWLS with Edamame & Pickled Jalapeños
KALE CAESAR SALAD with Roasted Tomatoes & Crunchy Chickpeas
Looking for a gluten-free option? Check out the TB12 Performance Meals.