Description
Nude Meal: Chef’s Choice of the Week
Vegan • Nude Made • Large Feeds 3 – 4 • Small Feeds 1-2
Take a break from cooking so you can spend more time with your family/dog/self! We create weekly menus with meals crafted from thoughtful ingredients that we would feed our kids – and we do! All you need to do is reheat and serve. It’s like takeout without all the plastic waste.
Goes well with: A busy schedule!
Top Tip: Check out our other meal subscriptions! In addition to our Soup of the Week, we also have Asian Fusion and Soup of the Week Nude Meals. And if you love the sound of all three, we also have an option to purchase The Tasty Trio!
Weekly Menus
5/3/25 (Vegan & GF): Pearl Couscous with Roasted Veg
If you love healthy and hearty foods, you are going to looove this meal. It’s delicious and full of a rainbow of nutrients from the roasted vegetables. Served over pearled couscous, topped with our own vegan parm and our perfect balsamic glaze, this is the ideal meal.
Preparation Instructions: Heat couscous and vegetables separately in a pan. Serve together and top with parm and balsamic glaze.
Ingredients:
Jar 1 – Couscous: Pearl Couscous, Olive Oil, Salt
Jar 2 – Roasted Vegetables: Sweet Potato, Carrots, Cauliflower, Broccoli, Onion
Jar 3 – Vegan Parm: Cashews, Nutritional Yeast, Salt, Garlic Powder
Jar 4 – Balsamic Glaze: Balsamic Vinegar, Coconut Sugar
* = not organic
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4/26/25 (Vegan & GF): Vegan Carnitas Tacos
Made with local, oyster mushrooms and topped with our house made salsa, cucumber, cilantro, lime
Preparation Instructions: Heat your tortillas and filling, assemble you tacos and top with salsa and toppings!
Ingredients:
Jar 1 – Corn Tortillas: Non-GMO Corn*, water, salt
Jar 2 – Vegan Carnitas: Oyster mushrooms, Bell Peppers, Onions, Oranges, Bay Leaves, Smoked Paprika, Cumin, Salt
Jar 3 – Veggies: Cucumber, Radishes, Cilantro, Lime
Jar 4 – Pico de Gallo: Fire-roasted tomatoes*, Onion, Cilantro, Fresh-squeezed Lime Juice, Salt
* = not organic