Chef Rita Anthony

All levels welcome! Chickpea “chick’n” salad: Celery and onion with low-fat vegan mayo and a tad of Dijon. This can be served with gluten free toast or tortilla, lettuce and […]

All levels welcome! Broccoli "Cheddar” Soup: So fresh and even freezes well. Shallot, onion, garlic, and a touch of lemon, chashew crème and nutritional yeast come together to make this […]

All levels welcome! A totally plant-based twist on the classic. White mushrooms, potatoes, corn, celery and all the traditional flavors – with no clams. A touch of seaweed can be […]

All levels welcome! Bean Bur-Rita’s: “Refried” pinto beans with lettuce, tomato, onion, jalapenos and sprouts wrapped in a GF, corn or whole grain tortilla. Made with soaked and cooked beans […]

All levels welcome! King oyster mushrooms transform into scallop-like texture and flavor. Served over gluten free angel hair pasta with a drizzle of my signature lemon herb sauce – light, […]

All levels welcome! A comforting classic made plant-based. The sauce has a base of potatoes, veggies and cashews to create that “cheddar” flavor, paired with steamed broccoli (trees). Creamy, nostalgic […]

All levels welcome! A creamy crowd-pleaser featuring baby portobello mushrooms, asparagus and other surprises that make this rich and satisfying – and all plant-based. All dishes are plant-based can be […]

All levels welcome! Rice noodles (gluten-free) with shredded daikon radish, carrot and red cabbage. Topped with fresh green onions. Can be enjoyed cold or lightly warmed. Sauce Options: Creamy Dreamy […]

All levels welcome! A hearty, rich plant-based take on a classic. Lentils simmered into a deeply flavorful sauce and served over your choice of whole grain or gluten-free pasta. Comfort […]

All levels welcome! Slow-cooked chipeas in a mint and oregano broth served over farro (or quinoa). Topped with fresh tomato, red onion, kale and cucumber. Finished with a creamy, oil-free […]