“There is no downside to eating and cooking more plants! The more you do it the better and easier it gets. It’s always been about working towards doing good and being of benefit for the planet, people and animals!”

- Derek & Chad

RECIPE: Pastry Braid with Maple Pecan

Light, crispy, braid puff-pastry parcels filled with a gooey maple pecan pie filling. Perfect for your afternoon coffee!


RECIPE: King Satay w Spicy Peanut Ginger Sauce

This King Satay uses the meaty king oyster mushrooms, making this dish a win-win for meat eaters and plant eaters alike.


RECIPE: Vegan Shortbread Swirl Cookies

Melt in the mouth, chocolate, vanilla, and hazelnut shortbread swirl cookies. Make the dough ahead of time and freeze for up to a month to make sure you’re never without cookies!


RECIPE: Party Food: Vegan Mushroom Tempura

A rallying cry out to our Mushroom Mafia! You can use any ‘shrooms you can get your hands on for this light and crispy Japanese appetizer. Adding soda water to your batter gives your tempura a lighter, delicious, delicate crunch. Always a crowd pleaser. Dipping sauce essential, Sriracha is a winner if you’re going for a kick!





“As chefs, we have looked at thousands of different products to use in our own cooking. Working for retailers like Whole Foods Market and Tesco, we have served as the gatekeepers to what products and brands are sold in stores around the world. Through years of research and development, we have created and brought our own products to market. There is no limit to the potential of plant-based products that have yet to be imagined!”

-Derek & Chad

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