Chef Maneet Chauhan brings her South Indian heritage to life in this vibrant twist on a classic, where the warmth of fresh turmeric and the zing of ginger take center stage. The creamy texture is naturally enhanced by chickpea flour, which adds a delicate nuttiness while maintaining a full bill of clean ingredients. Perfect as a standalone dish or a …

Experience our tribute to the indigenous ingredients that shaped Mesoamerican cuisine for millennia with Chef Sean Sherman’s Green Chile Posole. Tomatillos add body and acidity while poblano peppers provide a mysterious smokiness that blends well with the rich flavor of the revered posole, made with ancient hominy corn. Rich, hearty, and imbued with cultural significance, this soup is more than …

Protein-rich, organic green lentils are cooked together with kale, tomatoes and red bell peppers then infused with zesty lemon and fresh herbs. High in fiber and iron, this soup is a great staple for anyone trying to eat more plant-based.

Traditionally, the Three Sisters was the name given by native tribes to the powerhouse trio of beans, squash and corn. We’ve updated this Native American inspired soup with a delicious combination of sweet butternut squash, posole and a blend of high-fiber beans. It’s flavorful, nutrient dense and simmered with Aji Peppers for just the right amount of heat. Traditionally delicious!

A delicate balance of coconut, curry and cauliflower combined with nutrient-dense sweet potatoes and butternut squash. Chana refers to the protein-rich chickpeas and we doubled down with an extra protein hit from tender green peas. Serve over brown rice for an incredibly flavorful and warming dish while providing a complete protein to your eaters.

Inspired by the flavors of the American Southwest, this plant-based approach to a traditional favorite uses regionally authentic seasonings to create flavor and depth. Sweet corn, black beans and roasted green chilies evoke the spirit of the American Southwest and Central America.