House-Made Meals: Chef's Choice

 Nude Foods Kitchen: Chef's Choice

House-Made • Each Large Feeds 3 - 4 • Each 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 a weekly vegan Asian Fusion, and Soup of the Week. Not vegan? Try our Meal of the Week with MEAT!

Goes well with: A busy schedule! 

Month of October 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 10/13 (Vegan & GF): Tempeh Lomo Saltado

Lomo Saltado is a popular Peruvian dish that combines the culinary traditions of Chinese immigrants with Cantonese techniques and the ingredients of traditional Peruvian foods. 

To Prepare: Heat veggies and rice. Toss the salad with dressing and serve.

Ingredients: 

Jar 1 - Tempeh and Veggies: Split Pea Tempeh*, Onion*, Bell Pepper*, Tomatoes*, Garlic*, Salt, Pepper*, Avocado Oil*, Tamari*, Apple Cider Vinegar*, Cilantro*
Jar 2- Rice: Brown Rice*, Olive Oil*, Salt
Jar 3 - Garden Salad: Mixed Greens*, Cucumber*, Tomatoes*, Carrots*
Jar 4 - Balsamic Vinaigrette: Avocado Oil*, Balsamic Vinegar*, Dijon Mustard, Salt, Black Pepper*

*= Organic

Not vegan? Get an omnivore option in our Meal of the Week with MEAT

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Tuesday 10/20 (Vegan): Hearty Winter Squash and Farro Salad

For the fall, lighter salads simply aren't hearty enough. So we've added grains and beans for extra filling, and tons of winter squash and dates to give a little bit of sweetness with the perfect taste of autumn. 

To Prepare: Mix or layer together, top with dressing and serve.

Ingredients: 

Jar 1 - Vegetables: Winter Squash*, Onion*, Kale*, Chopped Dates*, Olive Oil*, Salt
Jar 2 - Grains and Beans: Farro*, Garbanzo Beans*, Olive Oil*, Salt
Jar 3 - Dressing: Tahini*, Lemon Juice*, Olive Oil*, Cilantro*, Salt
Jar 4: Topping: Toasted Almonds*

*= Organic

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Tuesday 10/27 (Vegan): Mexican Picadillo w/ Lentils

Classic Mexican comfort food. A burrito filled with potatoes, tomatoes, lentils for protein, and lots of delicious spices. Served with a side of Mexican coleslaw and delicious Mexican wedding cookies for dessert!

To Prepare: Heat filling and tortillas separately, assemble burritos, Toss coleslaw and serve it on the side.

Ingredients: 

Jar 1 - Vegan Picadillo: Green Lentils*, Onion*, Carrots*, Potatoes*, Tomatoes*, Olive Oil*, Smoked Paprika*, Garlic*, Cilantro*, Cumin*, Oregano*, Salt*, Pepper*
Jar 2 - Flour Tortillas: All Purpose Flour*, Avocado Oil,* Water, Salt
Jar 3 - Mexican Coleslaw: Green Cabbage*, Red Cabbage*, Red Bell Peppers*, Corn, Black Beans*, Cilantro*
Jar 4 - Dressing: Vegan Sour Cream* [Filtered Water, Coconut Cream*, Cashews*, Corn Starch*, Locust Bean Gum*, Sea Salt, Distilled Vinegar*, Pectin, Lactic Acid, Agar, Live Active Cultures], Taco Seasoning*, Lemon Juice*, Vegan Mayo [Expeller-Pressed Canola Oil, Filtered Water, Brown Rice Syrup, Apple Cider Vinegar, Soy Protein, Sea Salt, Mustard Flour, Lemon Juice Concentrate]

*= Organic

Not vegan? Get an omnivore option in our Meal of the Week with MEAT