VEGAN JUST GOT SIMPLE!
Food transitions are hard. We're here to help you discover veggies in a delicious, wholesome cultural way to fit your busy life.
WEEKLY MEAL PREP INCLUDES
SAMPLE WEEKLY MEAL
Meals are made with wholesome gluten-free grain (brown rice, quinoa, millet, etc.), sweet potatoes, yams, green leafy vegetables, in-season vegetables, cooked with multicultural inspiration.
WAYS TO PURCHASE
5-meals ... $70
10-meals ... $130
*Order as many of each meal as you want just as long as the meals total 5 or 10 meals.
HOW IT WORKS
EXCLUSIVELY DELIVERING to Greenbelt, Lanham, Fairwood, Glenn Dale, Bowie & Trinity Washington University
Southern-style Black-Eyed Peas, Local Rice, Slow-cooked Collard Greens
A low-carb variation of Potato Leek Soup. Leeks and Jerusalem Artichokes are cooked in creamy cauliflower-based broth. Served with a warm winter salad.
Hasselback Sweet Potatoes, Grilled Portabella, Seasonal Greens with a Pepita-based Pesto
Local rice and pigeon peas slow-cooked in creamy coconut broth complemented with kale-based callaloo and Caribbean-spiced roasted veggies.
Red lentils cooked with roasted pumpkin, leeks and aromatic cardamom. Served with a side of warm winter salad and Ras el Hanout tahini sauce.
Baked local sweet potato is topped with seasonal veggies infused with Tex-Mex flavors. Served with adobo-roasted local veggies.
Chickpeas slow-cooked in a scratch-made tomato sauce with a touch of cayenne. Served on a bed of local rice and a side of African-spiced seasonal veggies.
Roasted butternut squash is slowed cooked in a ginger-thyme coconut broth. Soup is paired with a warm winter salad.
Grain-free casserole featuring layers of local veggies and Italian spiced tomato sauce. Served with Tuscan sauteed broccoli rabe.
Food alchemy without the artificial preservatives!