Tuesday pick ups in January are 8,15,22, 29th
Thursday pick ups are 10,17, 24 & 31st
DEADLINE for subscribing for the Tuesday Meal Club, is Friday January 4th.
DEADLINE for subscribing for the Thursday Meal Club, is Monday January 7th.
We appreciate the advance notice so we are able to gather our produce and create a special hearty vegan meal for you.
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 1pm-6pm at Tulaa Café - to heat up and eat at home.
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.