NOV 3

November 3, 2026

NOV 3

HERE'S WHAT'S ON YOUR PLATE THIS WEEK:

Note: Full orders are pictured below. JUST LUNCH orders will receive single serving of each entree soup and salad + any add-ons purchased.

THIS MENU IS VEGAN BUT YOU CAN EASILY ADD PROTEIN OF YOUR CHOICE TO ANY MEAL.

Printable Menu Toppings Guide

Salad

Colorado Cobb Salad with Vegan Peppercorn Ranch

Meet our new favorite salad sensation! This salad is an all-veggie version of a traditional cobb salad. It’s packed with fresh corn from the cob, crispy romaine, roasted radishes, seasoned baked chickpeas and our favorite Miyokos vegan feta – served with our house made peppercorn ranch, and coconut “bacon”. It’s a delicious combination of flavors and we think you’ll love it.

To Serve

TO SERVE: Cut open the avocado, and cube. Empty the contents of the jar into a large bowl and toss with dressing. top with a sprinkle of our coconut “bacon”.

This salad would pair well with hard-boiled eggs or organic chicken for added protein punch.

Ingredients

Romaine lettuce, chickpeas, corn, cherry tomatoes, radish, Miyokos vegan feta cheese

Coconut Bacon: coconut aminos ,Maldon salt, maple syrup, smoked paprika, coconut

Vegan Peppercorn Ranch: extra virgin olive oil, veganaise, hempseeds, lime juice, garlic, black pepper, sea salt

Colorado Cobb Salad with Vegan Peppercorn Ranch
Colorado Cobb Salad with Vegan Peppercorn Ranch

Soup

Goop Inspired Detox Chili

A cozy bowl of chili made with sweet potatoes, black + pinto beans and kidney brans - a wonderfully delicious, hearty & healthy vegan meal.

To Serve

TO SERVE: Heat the chili on the stove top over medium. Enjoy with a sprinkle of fresh scallions, cilantro, pepitas, cubed avocado.

Ingredients

extra virgin olive oil, yellow onion, garlic, chili powder, cumin, paprika, cayenne pepper, salt, parsnip, sweet potatoes, carrots, celery, vegetable stock, black beans, pinto beans, Pumpkin Cornbread

Goop Inspired Detox Chili
Goop Inspired Detox Chili

Entrees

Black Bean Quesadillas with Mexican Style Chop Salad + Chipotle Ranch Dressing

Black Bean Quesadillas — a fun vegan spin on your classic bean and cheese quesadilla. Nothing is quite as fun and comforting to eat than a quesadilla. Sandwiched between a gluten free tortilla — you’ll find a protein packed meal perfect for lunch or dinner this week.

To Serve

TO SERVE: Place a nonstick skillet on medium heat and add a small amount of coconut oil or olive oil. Heat the oil in the skillet. Add the quesadilla to the pan and heat each side until nice and crisp. After flipping it a few times, your quesadilla will be reheated in a matter of minutes and ready to enjoy. Serve with crunchy chopped salad on the side.

Pairs well with our Cilantro Jalapeño Pesto and the Cashew Queso Dip this week.

Ingredients

olive oil, yellow onion, garlic, jalapeño, black beans, sea salt, cumin, lime juice, cilantro, GF tortillas, Violife vegan cheese, romaine, kale, sweet corn, carrots, jicama, red pepper, radishes
Goji Chipotle Dressing

Black Bean Quesadillas with Mexican Style Chop Salad + Chipotle Ranch Dressing
Black Bean Quesadillas with Mexican Style Chop Salad + Chipotle Ranch Dressing

Rainbow Vegetable Curry with Jasmine Rice

This vegan curry is an explosion of awesome flavors, warming spices, and refreshing lemongrass. We serve it over rice and top with a sprinkle of chopped sriracha toasted cashews + coconut and fresh herbs (cilantro, scallion and Thai basil).

To Serve

TO SERVE: The curry may thicken in the fridge - add a touch of water or broth to loosen as you reheat over stove top to your desired temp. Pairs well with Naan bread, or over additional dark leafy greens. Add a touch of red pepper flake or drizzle of sriracha if you like a little more spice!

Ingredients

coconut oil, onion, ginger, lemongrass, Mike’s Organic red curry paste, coconut milk, maple syrup, kaffir lime, sea salt, black pepper, carrots, lime juice, butternut squash, zucchini, snow peas, carrots, red peppers, Swiss chard, jasmine rice

Rainbow Vegetable Curry with Jasmine Rice
Rainbow Vegetable Curry with Jasmine Rice

Buddha Bowl

Roasted Broccoli Buddha Bowl

A hearty and satisfying vegan meal bowl made with tofu, brown rice and brightly colored stir-fried veggies. Super-satisfying flavors, and easy to reheat…

To Serve

TO SERVE: Warm all ingredients in a sauté pan or wok over medium heat, or enjoy at room temperature. Toss with our Perfect Peanut Sauce and top with toasted peanuts, cilantro and scallions. For a little extra heat, add red pepper flakes or a drizzle of sriracha.

PAIRING IDEA: Add roasted chicken for an extra boost of protein.

Ingredients

brown rice, broccoli, red bell pepper, sweet potato, organic tofu, coconut aminos, toasted sesame oil, extra virgin olive oil, kale, bok choy, peanuts, Perfect Peanut Sauce

Roasted Broccoli Buddha Bowl
Roasted Broccoli Buddha Bowl

Crudites & Dips

Chipotle Cashew Queso

Chipotle Cashew 'Queso'

From Jessica Seinfeld’s cookbook, Vegan At Times. We love this Chipotle Cashew Queso. It’s a dip, filling, topping. Whatever you want it to be! it adds richness, flavor, and protein to any meal or snack.

Ingredients

cashews, chipotle chile in adobo, sea salt, water

Chipotle Cashew Queso
Chipotle Cashew Queso

Cilantro Jalapeño Pesto

A slightly spicy, tangy twist on classic pesto, this dip is so versatile and completely delicious! Wonderful served on pasta, with eggs, on toasted baguette or with our rainbow of crudités. Pairs well with this week’s Mexican Style Chopped Salad,

Ingredients

cilantro, olive oil, cashews, pine nuts, almonds, jalapeño, lemon, tamari, capers, garlic, extra virgin olive oil, sea salt

Cilantro Jalapeño Pesto
Cilantro Jalapeño Pesto

Treats

Chocolate Dipped Raw PB Bites

Ingredients

Gluten free oats, sea salt, medjool dates, peanut butter, coconut oil, vegan chocolate chips

Chia

Snickers Pie Chia Pudding (Optional Add-on)

Ingredients

peanut butter, coconut oil, maple syrup, vanilla, sea salt, almond flour, coconut milk, cacao powder, chia seeds

Smoothies

Creamy Mango Matcha Smoothie

Mango, avocado, spinach, almond butter, almonds, date, banana + Matcha Powder

To Serve

NOTE: Smoothies are kept in the freezer.
TO PREPARE: Fill the cup with your favorite nut or oat milk (we love almond and coconut), allow to soften for 5 minutes. Empty contents into the blender and blend on high, until smooth. Enjoy!

Creamy Mango Matcha Smoothie
Creamy Mango Matcha Smoothie

Killer Chiller Oats

Gluten free oats, blueberries, banana, sun butter, flax seeds, date, sea salt + cinnamon.

To Serve

NOTE: Smoothies are kept in the freezer.
TO PREPARE: Fill the cup with your favorite nut or oat milk (we love almond and coconut), allow to soften for 5 minutes. Empty contents into the blender and blend on high, until smooth. Enjoy!

Killer Chiller Oats
Killer Chiller Oats

Strawberry Protein Patch

Strawberry, banana, Ka’chava vanilla protein powder, peanut butter, hemp seeds, peanut butter powder.

Strawberry Protein Patch
Strawberry Protein Patch

Cherry Almond Vanilla Smoothie

Cauliflower, sea salt, Vanilla Ka’chava protein powder, dark cherries, almonds, almond butter, banana.

To Serve

NOTE: Smoothies are kept in the freezer.
TO PREPARE: Fill the cup with your favorite nut or oat milk (we love almond and coconut), allow to soften for 5 minutes. Empty contents into the blender and blend on high, until smooth. Enjoy!

Cherry Almond Vanilla Smoothie
Cherry Almond Vanilla Smoothie

Fall Spice Smoothie

A balanced and beautiful blend of carrot, pumpkin and spice. This one is nutty, creamy and a seasonal delight. Carrots, pumkin puree, almond butter, date, pumpkin pie spice,Ka’chavavanilla protein powder, banana, sea salt.

To Serve

NOTE: Smoothies are kept in the freezer.
TO PREPARE: Fill the cup with your favorite nut or oat milk (we love almond and coconut), allow to soften for 5 minutes. Empty contents into the blender and blend on high, until smooth. Enjoy!

Fall Spice Smoothie
Fall Spice Smoothie