Made with raspberries, tahini, almond milk, and honey, this smoothie drinks like a dessert, tastes like a celebration, and feels like breakfast.

A hearty chili with roasted green peppers, quinoa, mung beans, + browned tofu. budget-friendly, pantry-friendly, and veg-friendly, too!

A fresh twist on colcannon, an old autumn staple: radish greens, buttery potato, and scallions on a simple GF buckwheat crust

a magical soup of the fall’s last summer squash, quinoa, and red lentils; comforting like congee; easy, quick, and delicious. V + GF

Millet simmered with olive oil + herbs then tossed with fresh cucumber and served atop the creamiest dreamiest mung bean hummus. V+GF

A perfect fall breakfast: buckwheat + spiced sweet potato porridge w/ homemade chocolate coconut molasses granola. V + GF

Warming, gently spiced, tall, and tender; these pancakes with chocolate molasses syrup are everything pancakes should be + GF.