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Tumbled Spring Salad
Butter lettuce, arugula and kidney beans with white miso silken tofu dressing, vegan, 21g protein. Silken tofu blends into a creamy white dressing in 60 seconds. Ready in 10 minutes.
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Obsidian Mochi Toast
Crispy layered filo with hummus and smoked tofu, served with miso-wakame espresso shot – vegan, 27g protein. Layer-and-pan-fry trick creates shatteringly crisp toast. Ready in 15 minutes.
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Cove Artichoke Cakes
Crispy artichoke and chickpea cakes with green cabbage slaw, vegan, 21g protein. Squeeze-dry technique and pulse not blend creates the flaky crab-like texture. Ready in 35 minutes.
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Nocturne Mushroom Risotto
Brown rice risotto with shiitake, oyster, and button mushrooms in umami shiitake broth – vegan, 27g protein. Soaking liquid trick builds deep flavor. Comfort bowl ready in 30 minutes.
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Lush Banana Peanut Pockets
Silken tofu dough pockets with molten peanut butter and caramelized banana, vegan, 26g protein. Steam-from-inside technique cooks the dough through in 4 minutes. Ready in 20 minutes.
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Glade Green Soup
Herbed cannellini and spring vegetable soup with white miso and oat cream finish, vegan, 22g protein. Half-blend technique creates vivid green base with whole visible ingredients. Ready in 25 minutes.
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Bloom Strawberry Blend
Silken tofu and fresh strawberry smoothie with pistachio cream and flaxseed, vegan, 15g protein. Pistachio cream adds depth that makes this taste nothing like a standard fruit smoothie. Ready in 5 minutes.
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Ebony Lentil Loaf
Black beluga lentil bread with whipped tofu feta spread, vegan, 31g protein. No flour, no yeast, blended lentils set into a sliceable loaf.
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Seafoam Misoshiru
White miso and matcha broth with kohlrabi matchsticks and soft tofu – vegan, 21g protein. Off-heat technique preserves live cultures and keeps matcha from turning bitter. Ready in 10 minutes.
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Vibrant Vegan Fuel 🌱 