House-Made Meals: Asian Fusion

Nude Meal: Asian Fusion

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.

We also have weekly vegan Soup of the Week,and Chef’s Choice meals. Not vegan? Try our Meal of the Week with MEAT!

Goes well with: A busy schedule!

Month of November 2026 Menu 

Please note that ingredients will be finalized and might be updated on the Monday of the week the meals come out. The first week of the month is at the top, please scroll down for the rest of the weeks.

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Tuesday 10/27 (Vegan & GF): Saag with Chickpeas

It's getting cold out, so it's time to get those greens in but in a delicious creamy curry. Usually made with cheese, we've opted for chickpeas for protein.

To Prepare: Heat the saag and rice separately. Serve saag over rice. Toss salad with dressing and serve.

Ingredients:                                                                      

Jar 1 - Saag with Chickpeas: Chickpeas*, Tofu, Spinach*, Coconut Milk*, Onions*, Ginger*, Garlic*, Cumin*, Coriander*, Curry*, Salt, Olive Oil*
Jar 2 - Jasmine Rice: Jasmine Rice*, Avocado Oil*, Salt
Jar 3 - Salad: Mixed Greens*, Cucumber*, Carrots*, Edamame
Jar 4 - Dressing: Rice Vinegar*, Coconut Aminos*, Ginger*, Garlic*, Dijon, Avocado Oil*

* = Organic

Tuesday 11/3 (Vegan & GF): Thai Red Curry

Craving something bold, creamy, and full of flavor? This Thai Red Curry delivers. Tofu and colorful veggies simmer in a rich coconut milk sauce made with our housemade red curry paste, a fragrant blend of lemongrass, galangal, ginger, and just the right amount of heat. Spoon it over fluffy jasmine rice, then toss the crisp, herby Thai salad with the tangy miso-lime dressing for a fresh, cooling contrast. It’s a complete meal that’s just as satisfying heated up at home as it is on the go for lunch!

To Prepare: Heat the curry and rice separately. Serve curry over rice. Toss salad with dressing and serve.

Ingredients:                                                                      

Jar 1 - Red Curry: Coconut Milk*, Tofu*, Carrots*, Bell Pepper*, Onion*, Ginger*, Tomato Paste*, Salt, Housemade Red Curry Paste (Dried Chilis, Lemongrass, Galangal, Garlic*, Ginger*, Coriander*, Cumin*, Onion*)
Jar 2 - Jasmine Rice: Jasmine Rice*, Olive Oil*, Salt
Jar 3 - Thai Salad: Cabbage*, Carrots*, Bell Pepper*, Red Onion*, Cilantro*, Mint
Jar 4 - Miso Dressing: Miso, Lime Juice*, Toasted Sesame Oil*, Avocado Oil*, Tamari, Rice Vinegar*, Garlic*, Ginger*

* = Organic

Tuesday 11/10 (Vegan & GF): Yellow Curry w/ Asian Salad

Think you've had yellow curry before? Think again. This curry is so yellow, you might even call it orange. Plus it's chock-full of rainbow veggies: kale, sweet potatoes, bell peppers. Pair that with an asian mixed green salad and you've got all our favorite colors in one dish. 

To Prepare: Heat the curry and rice separately. Serve curry over rice. Toss salad with dressing and serve.

Ingredients:                                                                      

Jar 1 - Yellow Curry: Sweet Potatoes*, Dino Kale*, Coconut Milk*, Tofu*, Onion*, Bell Peppers*, Ginger*, Garlic*, Curry Powder*, Turmeric*, Salt, Coconut Oil*, Avocado Oil*, Black Pepper*
Jar 2 - Rice: Jasmine Rice*, Olive Oil*, Salt
Jar 3 - Salad: Mixed Greens*, Apples*, Cucumber*, Peanuts*, Carrots*
Jar 4 - Peanut Dressing: Rice Vinegar*, Peanut Butter*, Tamari*, Agave*, Avocado Oil*

* = Organic