Gluten-Free

Rice is cooked alongside a flavorful spiced dal, then served with papad, lemon, onion.

Veggies, chickpeas, and greens are simmered in a seasoned broth, then blended until smooth.

Pasta is tossed with roasted eggplant, marinara sauce, aromatics, nooch, and basil.

Ingredients are blended until smooth, chilled for an hour, and garnished before serving.

Cucumbers are sliced, salted and seasoned with a mix of spices and left to chill or ferment.

Tempeh is fried, combined with sautéed vegetables, and simmered in a coconut-based sauce.

Roasted vegetables are blended with toasted walnuts, spices, and pomegranate molasses.

The ingredients are blended, poured into molds, frozen overnight, and served as popsicles.

Cooked rice is mixed with yogurt and topped with a fragrant tempering of spices.

Mushrooms, bok choy, tofu, and rice noodles are simmered in a spiced, umami-rich broth.

Tofu, chickpeas, kale, and spices are cooked in a rich tomato and coconut-based curry.

Cauliflower and aromatics are roasted, blended with tofu, miso, coconut milk, then served.

Ingredients are combined into a batter, then baked, cooled, cut, and dusted with matcha.

Toasted hazelnuts are blended with cocoa powder, coconut milk, and maple syrup.

Ingredients are mixed, squeezed to bind, scooped into portions, and deep-fried until crispy.

Chia seeds, soy milk, and mango puree are combined, rested, and served with toppings.

Dates are blended with peanut butter, maple syrup, and other ingredients to create caramel.

Cooked or canned chickpeas are blended with tahini, garlic, and seasonings.

Saffron-infused soy milk is blended with vegan yogurt, bananas, sugar, and cardamom.

Mushrooms are sautéed, rice is cooked with stock, and combined with nooch & coconut milk.