Grilled asparagus, roasted cauliflower, avocado, pickled red cabbage, tomato-basil bruschetta and grilled Gypsy peppers atop chimichurri jasmine rice
Braised Lentil & Vegetable Shepherd’s Pie with bourbon-braised lentils, portobello mushrooms, mashed potatoes and white cheddar
Wasabi Mashed Potatoes with wasabi oil, fried allium and chive tips
Roasted Cauliflower with romesco sauce, toasted almonds, pine nuts, garlic, capers, chives and parsley
Green Chorizo Quesadilla with smoked pecans, roasted mushrooms, avocado and black bean salsas
Roasted Kabocha Squash with coconut milk glaze, fried shallots and garlic, fresh cilantro and slices of Fresno chile
Crispy cauliflower, coconut milk, mustard seeds and curry leaf
MIXT greens, avocado, chickpeas, quinoa, lentils, carrots, edamame, cucumbers, scallions, fresh herbs and cilantro-jalapeño vinaigrette
Fried patty of fresh vegetables, quinoa, lentils, caramelized onions, fontina, herbs and red wine reduction topped with white cheddar, on a multigrain bun with lettuce, tomato and BurgerFi sauce
Plant-based ground meat, black beans, romaine, roasted corn, salsa fresca, tortilla strips, avocado and pickled jalapeño-ranch dressing
Pickled vegetables, poached garlic and onions, and olive oil
Battered coconut meat, Mexican kimchi, carrot aïoli, micro greens
PAOW! has created a diverse line of plant-based products with options for those who want to add their own signature touches
Optimizing and tightening menus while keeping the innovation pipeline flowing
Employing a modern approach with global flavors for plant-forward menu development
The Eastern Med ingredient with a long reach
This plant-based shareable sings with Eastern Med and Latin flavors
Crazy Baba: Charred eggplant, feta and basil.
Beets + Avocado Bowl with pickled red onion, walnuts, quinoa, hemp seeds and miso-lemongrass dressing.
Sunchoke with Oyster Mushrooms with horseradish oil, black truffle mayonnaise and orange.
Spicy Carrot Buddha Bowl: Avocado, quinoa, lentils, baby greens, carrot tops, spicy carrot hummus and cilantro-lime yogurt sauce.
Mushroom Shawarma Bowl with pickled cabbage, cucumber and onion salad, arugula and tahini over rice and lentils.
Kushari with fried onions and spiced tomato sauce.
Nutritional yeast adds a healthy boost of flavor