Cook Along With Us!
Learn how to meal prep with our founder as she makes 1 or more of the recipes in the Batch Cooking Club plan of the week.
Creamy Roasted Garlic Gnocchi:
December 3rd at 10:30 a.m. PST
Roasted garlic is the star in our Creamy Roasted Garlic Gnocchi. We transform it into a rich and luscious pasta sauce and then pour it over store-bought gnocchi and roasted tomatoes. Top it with fresh basil and toasted pine nuts—and it’s a guaranteed family pleaser! Watch us as our founder makes this tasty dish live!
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Spicy Tofu Lettuce Wraps:
November 19th at 10:30 a.m. PST
Life is better with lettuce wraps—especially our Spicy Tofu Lettuce Wraps. These are as fun to eat as they are delicious, and so simple to throw together in minutes, (especially when you batch cook the filling on the weekend).
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ICMYI: Fall Hummus Pizza
Change up your next pizza night with our recipe for Fall Hummus Pizza—featuring a batch of our Butternut Squash Hummus. Topped with sauteed veggies and roasted hazelnuts, this is THE pizza of the season!
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ICYMI: Spring Roll Stir-Fry
Calling all Spring roll lovers! This Spring Roll Stir-Fry is for you! We’ve taken the traditional veggies you love in a roll and turned it into a flavorful skillet meal that is reminiscent of a Spring Roll in every bite—including the Peanut Sauce!
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ICYMI: Vegan Spaghetti Squash Casserole
This Spaghetti Squash Casserole is one of our favorite ways to eat the Fall squash. This recipe will inspire you to swap out pasta with squash in your favorite Italian recipes more often.
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ICYMI: Vegan Chorizo & Potato Tacos
Let’s taco about tacos! You know we love a good food pun, but there’s nothing to joke about when it comes to these Vegan Chorizo & Potato Tacos. From the zesty vegan chorizo and crispy potato blend, to the fresh avocado salsa, we’re talking a flavor explosion in every last bite.
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