What's cooking the week of March 24
From our kitchen to your table, we’re creating inspiring plant-based dishes that will tempt and delight your taste buds.
MEDITERRANEAN SKILLET with Apple Sage Sausage & Tzatziki Cucumber Salad
TOFU SAAG PANEER with Chickpeas & Mango Chutney
ORANGE SESAME SEITAN with Green Beans & Sticky Rice
CARROT SPINACH SOCCA with Black-Eyed Pea Salad & Tamarind Sauce
GRAIN BOWL SOUP with Coriander Roasted Mushrooms & Dill
ROASTED CAULIFLOWER WRAPS with White Bean Hummus & Olive Tapenade
Why stop with dinner? Update your weekly order with our plant-based breakfasts and lunches that take less than 5 minutes to prepare.
ANCIENT GRAIN GRANOLA BOWLS with Blueberries & Grapefruit
GREEN GODDESS SMOOTHIE with Sprouted Brown Rice Protein
WALDORF CHICKPEA SALADS with Grapes & Lettuce Cups
CURRIED CAULIFLOWER BOWLS with Brown Rice & Cilantro Chutney
Looking for a gluten-free option? Check out the TB12 Performance Meals.