Vietnamese noodle soup with tofu, bean sprouts, green onions, jalapenos, cilantro, basil and lime.
Dipping sauce made with citrus juice, rice vinegar, mirin and soy sauce.
Spaghetti, cucumbers, carrots, bell pepper, green onions and peanuts tossed in honey peanut dressing
Avocado and zucchini noodles (zoodles) are the stars in this new take on a traditional Vietnamese noodle salad bowl. Every member of your family will be asking for more when this is served up.
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
This dressing is featured with our Soba Noodle Salad…but it’s so good you can put it on anything – salad, tofu, chicken, you name it! Enjoy!
Tangy and refreshing ginger dressing coats buckwheat noodles and pairs with grilled marinated tofu for a perfectly balanced plant forward meal.