Recipes

Breakfast + Brunch

Portobello Breakfast Burger

Beet Pesto Granola (V, GF)

Bee Pollen

Carrot Cake Pancakes with an Earl Grey Cream Cheese Drizzle

Appetizers

Brie & Fresh Fig Crostini

New Harvest Pierogies (V)

Deeply Spiced and Roasted Tomatoes with Greek Yogurt

Mains

Apple & Violet Pizza with Gorgonzoloa (dairy)

Roasted Mushroom, Pumpkin & Sage Pesto Filled Ravioli

Sweet Potato Stuffed Shells in a White Bean and Miso Sauce (V)

Thanksgiving Tacos (dairy)

Soups

Vegan Pho (V, GF)

Salads

Jicama Slaw (V, GF)

Roasted Chickpea and Cauliflower Salad (V, GF)

Cashew Caesar with Smokey Tempeh Crumble and Hemp Parm (V)

Sides

Queso Fresco, Swiss Chard and Mushroom Empanadas (dairy)

Potato and Cauliflower Gratin (dairy)

Instant Pot Smokey Beans (vegan)

Snacks

Raw Brownie Protein Bars (V, GF)

Sandwiches

Chickpea Salad Sandwich (V, GF)

Sauces + Add-ons

Cashew Sour Cream (V, GF)

One Dressing To Rule Them All

Pickle Relish (V, GF)

Rhubarb and Ginger Barbecue Sauce (V, GF)

Walnut Butter with Dates & Vanilla (V, GF)

Preserved Lemon Dressing with Tarragon & Honey

Homemade Ricotta

Tomato Jam with Fermented Hot Sauce (V, GF)

Romesco Sauce (V, GF)

Ferments

Lacto-Peppers (V, GF)

Fermented Chili Paste (V, GF)

Kimchi (GF)

Pear Cider Vinegar (V, GF)

Fermented Celery Root – 3 Ways (V, GF)

Sauerkraut (V, GF)

Quick-Pickled Red Onions (V, GF)

Sweet Eats

Churro Nests filled with Hazelnut Sauce and White Chocolate covered Horchata Cake Eggs

Raw Greek Yogurt Cheesecake

Chai Macarons with a Dark Chocolate Ganache

Pizza

Apple & Violet Pizza with Gorgonzoloa (dairy)

Living Good

Homemade Dish Soap

Coconut Mango Body Butter

Drinks

Mint and Basil Pickled Watermelon Tonics (V, GF)