Fall ingredients and flavours mingle in this elegant main that’s perfect for a dinner party or special occasion.
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Doubling the pleasure of asparagus, this smooth silky green sauce has a savoury umami flavour from nutritional yeast. It’s also delicious on pasta or fish.
An easy salad with big crunch and a refreshing dressing, topped with toasted, high protein hemp seeds.
Herbs de Provence and hickory give this vegan main course plenty of savoury flavours. Creamy white beans and golden, tender nuckhen are a perfect contrast.
An Italian vegan canape made with savoury porcini mushroom, roasted sweet pepper, golden nuckhen, and fresh basil. Ready in minutes, they are perfect bite with a glass of sparkling Prosecco.
Our adaptation of Gordon Ramsay’s recipe features La Chinata smoked paprika in the burger patties.
A company-worthy meal that can be on the table in 30 minutes. The squid ink pasta makes a stunning presentation tossed with tomatoes, greens and feta cheese.
A salad with lots of fresh-herb flavour made with a unique blend of grains including wehani rice, rye berries and brown rice. It’s delicious with roast chicken, grilled lamb kebabs or pork tenderloin.
Red quinoa gives this salad a pleasant crunch and boosts the protein. The strawberries add beautiful colour and just the right amount of sweetness in the dressing.
Cannellini beans and broccolini is a classic Italian combination tossed with balsamic dressing. Serve with crusty bread and cheese for an ideal hot weather meal.
Grano is an ancient grain from Southern Italy with a toasted wheat flavour and a chewy texture similar to barley. Cooked and tossed with pesto and topped with a poached egg it makes a delicious vegetarian main course.
The herbaceous flavour and aroma of wild herbs from the South of France are what makes David’s Herb de Provence blend unique. Whisk it into this easy vinaigrette and toss with your favourite greens, beans, pasta, or grain salad.