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