Back to all menus
JAN 27

January 27, 2026

JAN 27

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.

Signature Delivery Printable Menu Let's Do Lunch Printable Menu

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

Baked Potato Soup

A rich, creamy (but dairy-free) soup - made with potatoes and a secret cauliflower sneak (to ensure you get your dose of veggies) make this soup a new Tuesday favorite. It sounds “naughty” but is actually exceptionally light and nutritious. Garnish with a sprinkle of fresh green onions and vegan cheddar cheese, and this is as cozy as it gets!

To Serve

TO REHEAT: Pour into a sauce pan and warm over medium heat until steamy. Stir occasionally to ensure even heating, and to prevent burning on the bottom of the pan. Toppings are key! Garnish with fresh chopped green onion. Pairs well with a sprinkle of cheddar cheese if desired.

Ingredients

cauliflower, russet potatoes, extra virgin olive oil, coconut oil, leeks, white onion, celery, garlic, sea salt, black pepper, paprika, chipotle pepper in adobo, vegetable stock, broccoli, Violife vegan cheese, Vegan Cashew Crema

Baked Potato Soup
Baked Potato Soup

Entrees

Chickpea "Tuna" On Toasted Bagel

We’re rather smitten with this lunch time delight - and we think you will be too! Tangy, creamy and full of plant-based protein, this Chickpea "Tuna" has quickly become our new favorite. The flavor and texture are spot on - chickpeas combined with crunchy celery + pickle relish.

To Serve

TO SERVE: Enjoy directly out of the fridge or grab in the morning and enjoy at room temp by lunch. Serve with toasted bagel, seasonal salad on the side.

Ingredients

chickpeas, lemons, Vegenaise, celery, scallion, garlic powder, onion powder, pickle relish, hemp hearts, capers, dijon mustard, Maldon salt, black pepper, cayenne, butter lettuce, Sana Coconut Tortillas, kale, romaine

Violife vegan parmesan

Lemon Poppyseed Vinaigrette

Chickpea "Tuna" On Toasted Bagel
Chickpea "Tuna" On Toasted Bagel

Buddha Bowl

Quinoa Tabbouleh Bowl

Tabbouleh is a popular dish throughout the Middle East, and has roots in Lebanese cooking. This fresh vegan salad features chopped fresh parsley, fresh mint, roasted carrots, chickpeas, our house made tahini dressing and served with roasted cauliflower and bright vibrant greens. Traditional tabbouleh is made from bulgar wheat, but we have replaced this grain with toasted quinoa, making the dish gluten free and adding a boost of plant protein.

To Serve

TO SERVE: Empty the contents of jar into a large bowl. Top with crunchy slivered almonds and currants. Add a fresh squeeze of lemon for brightness. Pairs well with our Tzatizki dip this week, and add roast chicken or hard boiled egg for additional protein.

Ingredients

quinoa, mint, scallions, parsley, lime, maple syrup, cumin, sea salt, extra virgin olive oil, carrots, cauliflower, lemon juice, cumin, romaine, spinach, cherry tomatoes, cucumber, chickpeas, almonds, currants, Tahini Dressing

Quinoa Tabbouleh Bowl
Quinoa Tabbouleh 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

Golden Curry Dip

A creamy, zesty curry dip that is bold in both flavor and color. Perfect served with asparagus, cauliflower, crackers or our fresh veggie crudites.

Ingredients

cashews, sea salt
Masi Masa Japanese Gold Curry
tahini, garlic, lemon, dates, turmeric, pepper

Golden Curry Dip
Golden Curry Dip

Mac Nut Divinity Dip

Move over hummus...There's a new dip in town! With a macadamia nut base, the smoky, sweet and spicy flavors in this red pepper dip make it a standout. Pairs well with pita wedges, crackers or a crusty piece of bread. We love it as a simple light + bright dip for our veggie crudités!

Ingredients

macadamia nuts, raw cashews, red peppers, onion, garlic, extra virgin olive oil, sea salt, black pepper, balsamic vinegar

Mac Nut Divinity Dip
Mac Nut Divinity Dip

Treats

Caramel Almond Butter Brownies

These brownies are something special - fudgey, almond flour based, made with natural almond butter, pure maple syrup, cocoa powder & finished with a drizzle of house made vegan caramel. Delicious eaten cold from the fridge with an afternoon latte or cup of tea, or warm for a decadent treat!

Ingredients

dates, Bob’s Red Mill 1 to 1 GF flour, almond flour, unsweetened cocoa powder, baking powder, almond butter, extra virgin olive oil, maple syrup, almond milk, sea salt, vanilla extract, vegan chocolate chips, pecans, coconut sugar

Chia

Peanut Butter Mousse Chia Pudding

Our Peanut Butter Mousse Chia Pudding is a soothing - salty - sweet - satisfying - treat. Antioxidants, fiber, Omega-3’s and peanut powered protein pack a nutrient punch. Enjoy without guilt for breakfast or a snack after lunch.

Ingredients

coconut milk, vanilla extract, maple syrup, peanut butter, sea salt, chia seeds

Peanut Butter Mousse Chia Pudding
Peanut Butter Mousse Chia Pudding

Smoothies

Surf's Up Smoothie

Pineapple, mango, peach, strawberry, vanilla Ka’chava protein powder, matcha, hemp seeds, date, spinach.

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!

Surf's Up Smoothie
Surf's Up Smoothie

Blueberry Protein + Oats

Gluten free oats, Kachava Vanilla protein powder, sunbutter, banana, date, blueberries, cinnamon, flax seeds, 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!

Blueberry Protein + Oats
Blueberry Protein + Oats