Orders placed after Sunday at 12PM will be available for pickup the week after the following Sunday- please do not take a meal if you don't see your name on the printed list, creating a meal plan means carefully planning every mouth we feed!
Thank you from the Tulaa kitchen
TULAA MEAL Club
Fall in love with plant-powered foods that nourish your body and support a healthy life-style. Made with simplicity, balance, and joy!
Weekly pick-up on Tuesday's and Thursday's between 12pm-6pm at Tulaa Café - to heat up and eat at home.
Prepared meals will be available in the fridge of our dining area where a list will be posted with the names and quantities of meals prepared.
Please take your meals, initial by your name, and talk to a Tulaa chef directly if you were expecting a meal but don't see your name on our list!
In order to efficiently serve our community with farm fresh meals prepared for at-home dinners, our meal lists are printed for the following week on Sunday afternoon.
To have meals ready for you in our fridge, please make sure to sign up online before 12PM on the Sunday before your week/s of meals.
Island Curry Cake: Curried potato and lentil cakes with spring greens. Served with Red cabbage and Rainbow Carrot Slaw and Golden beets with mint, ginger, and lemon.
Summer Mediterranean: Japanese eggplant, chickpeas, roasted rainbow carrots, spinach with mint, parsley and cilantro. Served with Roasted Walnuts and Roasted Red Peppers.
Scallion Pancake: Chickpea scallion pancake with cashew, roasted cauliflower, roasted squash, Yukon gold potato, and roasted garlic. Served with Date with Cashew, Carrot and Red Cabbage Salad and Tahini sauce (for everything!)
Indonesian Curry: Sweet potato, roasted chickpea, roasted rainbow carrots, cashew tomato curry with seared pea shoots. Served with Blanched Spinach with Tahini sauce and sesame seeds and Spiced Roasted Almonds.
Mediterranean: Eggplant, Potato Gratin, and Chickpeas. Served with a salad of red and golden beets, red cabbage and rainbow carrots with fresh mint, ginger, and lemon.
Mushroom-Curry: Roasted red pepper, chickpeas, roasted butternut squash, spinach, cremini mushroom curry, onion, and cashews. Served with Ginger Leeks and Roasted Cauliflower.
Shanti Cake: Yukon gold potato cakes with curried French lentils with caramelized onion garnish. Served with Pickled Cucumbers and Red Cabbage and Fennel Slaw.
Caterpillar Rolls: Vegetable stuffed rice roll (cauliflower, carrots, beets, butternut squash, chard, spinach, tomatoes, peanut butter, sesame seeds) with blanched green beans on a bed of spinach. Served with Nettle Pesto and Cabbage Slaw.