Fresh blend of plum tomato, onion, jalapeno, lime juice, cilantro and garlic
From our Twisted Beet menu – beets, cider vinegar and seasoning blended to a smooth ketchup
From our Twisted Beet menu, this plant-forward, vegetarian meatball is made with eggplant and quinoa
A vegan taco with seasoned black beans and fresh kale, topped with avocado and pico de gallo.
Creamy Arborio rice with asparagus, mushrooms and peas.
Barley, carrots, and mushrooms stewed in a vegetable sauce.
Chilly weather calls for chili dinners! We’re going nutty – peanut-ty, that is – for this plantforward spin on a hearty fall classic. Don’t think peanutbutter and cocoa mesh well with jalapenos and beans? You’ll have to try the recipe below to find out.
Homemade soup with chicken, sausage, okra, bacon, tomato and garlic in spicy chicken broth.
This fiber-packed soup features black beans, tomatoes, onions, green peppers, celery, garlic and cumin simmered in vegetable broth.