Discover the ultimate comfort food with our Incredible Vegan Mac and Cheese. This dairy-free version of the classic dish is creamy, cheesy, and utterly satisfying, making it perfect for vegans and non-vegans alike.

Ingredients:

• 12 oz macaroni
• 1 cup raw cashews, soaked
• 2 cups unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste
• Paprika (optional)

Instructions:

Serve immediately, sprinkled with paprika if desired.

Cook macaroni according to package instructions. Drain and set aside.

In a blender, combine soaked cashews, almond milk, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth.

Pour the sauce into a saucepan and cook over medium heat until thickened.

Toss the cooked macaroni in the sauce until well-coated.

Elevate your salad game with our Beet and Burrata Salad with Fried Bread. This gourmet dish combines the earthy sweetness of beets, the creamy richness of burrata, and the satisfying crunch of fried bread.

Ingredients:

• 3 medium beets, roasted and sliced
• 1 ball burrata cheese
• 2 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• 2 slices country bread, cubed and fried

Instructions:

Serve immediately and enjoy the blend of flavors and textures.

Roast beets at 400°F (200°C) for 40-50 minutes until tender. Let cool, then slice.

In a large bowl, combine mixed greens, cherry tomatoes, and sliced beets.

Whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle over the salad and toss to coat.

Tear burrata into pieces and arrange on top of the salad.

In a skillet, fry bread cubes until golden and crispy. Sprinkle over the salad.

For a comforting yet healthy meal, our Creamy Kale Pasta is a fantastic choice. This dish combines the richness of a creamy sauce with the nutritional benefits of kale, making it a perfect dinner option.

Ingredients:

• 12 oz pasta of your choice
• 2 cups kale, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

Serve immediately, garnished with extra Parmesan if preferred.

Cook pasta according to package instructions. Drain and set aside.

In a large skillet, heat olive oil and sauté garlic until fragrant.

Add chopped kale and cook until wilted.

Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese until melted and smooth.

Toss the cooked pasta in the creamy sauce. Season with salt, pepper, and red pepper flakes if desired.

We are thrilled to announce the grand opening of our new restaurant! Join us for a taste-powered opening celebration where you can indulge in an array of delicious dishes and experience our exceptional service.

Our opening menu features a variety of mouthwatering options, from appetizers to desserts, all crafted with the finest ingredients. Don’t miss the chance to be among the first to enjoy our unique culinary offerings.

Special Offers:

• Complimentary welcome drink
• 10% off your first meal
• Free dessert with every entree

Reserve Your Table: Book your table now to secure your spot at this exclusive event. Call us or visit our website

If you’re craving something flavorful and satisfying, look no further than our Chicken Tinga Tacos. These tacos are filled with tender chicken in a spicy, smoky tomato sauce that will make your taste buds dance.

Ingredients:

• 1 lb chicken breasts
• 1 can (14 oz) fire-roasted tomatoes
• 1 chipotle pepper in adobo sauce
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tsp oregano
• 1 tsp cumin
• Salt and pepper to taste
• Corn tortillas
• Toppings: avocado, cilantro, lime, red onion, cotija cheese

Instructions:

Top with avocado, cilantro, lime, red onion, and cotija cheese. Serve hot.

In a pot, cook chicken breasts in boiling water until fully cooked. Shred the chicken and set aside.

In a blender, combine fire-roasted tomatoes, chipotle pepper, garlic, oregano, and cumin. Blend until smooth.

In a skillet, sauté onions until soft. Add the blended sauce and shredded chicken. Simmer for 10 minutes.

Warm the corn tortillas and fill them with the chicken tinga mixture.

Are you looking for a nutritious and delicious salad that’s perfect for any meal? Our Quinoa Sweet Potato Salad is the perfect choice! Packed with protein, fiber, and a host of vitamins, this salad is as tasty as it is healthy.

Ingredients:

• 1 cup quinoa
• 2 medium sweet potatoes, cubed
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/2 cup feta cheese, crumbled
• 2 cups fresh spinach
• 1/4 cup olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. Roast the sweet potatoes in the oven at 400°F (200°C) for 25-30 minutes until tender.
3. In a large bowl, combine quinoa, sweet potatoes, cherry tomatoes, red onion, feta cheese, and spinach.
4. Whisk together olive oil, lemon juice, salt, and pepper. Pour over the salad and toss to coat.
5. Serve immediately or chill in the refrigerator for an hour for the flavors to meld.