Category: Lunch
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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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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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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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Burnished Tempeh Sheet PanÂ
Miso-glazed tempeh medallions with charred kohlrabi, broccoli, and hemp seed crust – vegan, 45g protein. One pan, 25 minutes, genuinely indulgent.
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Charred Garden Wrap
Charred zucchini ribbons and tofu with hummus and arugula in a toasted wheat wrap, vegan, 26g protein. Mediterranean grill in 15 minutes.
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Ivory Ribbon Toast
Creamy smashed cannellini beans with lemon and garlic on toasted rye, topped with cucumber ribbons and arugula – vegan, 24g protein.
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Forge White Bean Burgers
Two smoky white bean and mushroom patties seared to a deep golden crust, served on butter lettuce with a tahini-lemon drizzle, vegan, 27g protein. Dry-sautéed mushrooms concentrate the umami and keep the patties from crumbling. On the table in 25 minutes.
Vibrant Vegan Fuel 🌱 