Plant Based

Picture for Deep Dive: SKU-ed Perspectives
Optimizing and tightening menus while keeping the innovation pipeline flowing
Picture for Worldly Ways
Employing a modern approach with global flavors for plant-forward menu development
Picture for Flavor Workbench: Tahini's Time
The Eastern Med ingredient with a long reach
Picture for Planting Success
This plant-based shareable sings with Eastern Med and Latin flavors
Picture for Crazy Baba
Crazy Baba: Charred eggplant, feta and basil.
Picture for Beets + Avocado Bowl
Beets + Avocado Bowl with pickled red onion, walnuts, quinoa, hemp seeds and miso-lemongrass dressing.
Picture for Sunchoke With Oyster Mushrooms
Sunchoke with Oyster Mushrooms with horseradish oil, black truffle mayonnaise and orange.
Picture for Spicy Carrot Buddha Bowl
Spicy Carrot Buddha Bowl: Avocado, quinoa, lentils, baby greens, carrot tops, spicy carrot hummus and cilantro-lime yogurt sauce.
Picture for Mushroom Shawarma Bowl
Mushroom Shawarma Bowl with pickled cabbage, cucumber and onion salad, arugula and tahini over rice and lentils.
Picture for Kushari
Kushari with fried onions and spiced tomato sauce.
Picture for Flavor Watch: Kick it up a Nooch
Nutritional yeast adds a healthy boost of flavor