Raisin the Root

candied jalapeño, hint of pineapple

El Salvadorian style sauerkraut with jalapeño, carrot and cumin.

Fermented mustard with dill pickles and garlic.

herbs, tomatoes, hint of spice.. great for dippin chips, or topping' your sandwich, burger, sausage, grilled veggies, etc

Korea's version of sauerkraut, made with Napa cabbage & spicy gojugaru

savoury, umami punch that will amp up anything - charcuterie boards, a dollop or two makes a great soup topper, take your reheated leftovers to the next level

Classic taqueria style pickles.

use this as a spread, add to a charcuterie board, go crazy and use it on pizza!

sweet & zippy little spread, crackers would love it - so would toast!

a sweet little diddy comprised of organic, locally grown zucchinis, red bell peppers and herbs

Slow cooked, jerk-spiced jackfruit, bell peppers, sweet potato & tomato, ginger, pineapple, cilantro, over jasmine rice & kidney beans (spicy)

savoury blend of quinoa, mung beans, herbs, onions & carrots, house made roasted tomato sauce & cashew parmesan (4 rolls/insert)

roasted cremini & button mushrooms, protein-rich soy curls, green peas, creamy polenta

our best seller - hearty, meaty mushrooms & root vegetables nestled in a bed of creamy mashed potatoes.

Layered potato and braised cabbage, topped with plant based mozzarella.

layers and layers of deliciousness with brown rice lasagne noodles: TVP bolognese sauce, slow stewed ratatouille, violife cheese shreds, cashew parmesan

slow stewed ratatouille over a bed of creamy polenta

brown rice tortillas, house made TVP-based chorizo, black beans, roasted sweet potato, finely chopped cilantro, vio-life cheese shreds, house made enchilada sauce (2 per insert)

use this gf blend as a straight swap 1:1 for regular flour.. works well for dusting/breading, and also for cookies, muffins, banana/zucchini bread, etc (approx 3 cups)

Tvp and beetroot burgers with refined coconut oil marbeling. Can be grilled, seared in pan or pressed into smash burgers.

gluten free & vegan, delicious cookies - classic oatmeal chocolate chip, or almond-oat

beginning with a sorghum-based starter, made with a combination of 5 different GF flours/starches, we ferment our sourdough for at least 24 hours.. the result is a dense rye-like bread that isn't crumbly, and slices (and freezes) well! (option for regular or caraway)

a non-active yeast with a delicious cheesy flavour... a great parmesan replacement, perfect for pestos and cheese sauces. 130grams/jar (a little goes a long way)

'meaty' TVP strips, rainbow peppers, onions, and spices... heat up & stuff in a wrap (contains soy)