Simply pop into your toaster and reheat!

These are freezer friendly- please freeze packed loose then group them into a bag for best reheat results.

These are great reheated in a pre-heated 350 degrees oven for approximately 10-15 minutes or until heated through.

In a preheated non stick pan with a teaspoon of oil, place pancake on and at medium heat, let it sear until golden brown. Flip to sear on the other side until slight golden and remove from the pan. With another teaspoon on oil we prepare the pan for frying an egg.You will want a spatula near by. As soon as you crack the egg, you want to break the egg and place the cooked pancake with the darker side directly on the the egg. once the egg has stuck, within 1 minute, flip the whole thing and continue to fry until it's golden brown. Roll it up and cut into 1" wide slices with a knife! Great with a soy sauce & sriracha...

Vegan yogurt with seasonal fruit compote and Nourish granola. Mix and serve up whenever you need a fix!

Cut up avocado, tomatoes & apple then toss in a bowl with herbs, mixed greens and prawns with thai mango vinaigrette and serve! For tofu, please sautee first before adding to salad.

This is a cooked product. Thaw and bake at 325 degrees for approximately 20-30 minutes until heated through.

Use a fork or simply your hands to crumble up the roasted squash mixture, slice heirloom cherry tomatoes in half vertically. Mix veggies with quinoa and toss with some miso ginger vinaigrette.

Heat up noodle with a little bit of sesame sauce until heated through. Toss with greens and pickled veggies once noodles have chilled. Garnish with green onions, fried shallots.

Bring soup to a boil and serve! Garnish with GF corn tortilla strips & cilantro.

Bring soup to a boil and serve! Garnish with Thai basil & cilantro.

Bring soup to a boil and serve!

Bring soup to a boil and serve! Garnish with herbs.

Bring soup to a boil and serve! Garnish with herbs.

Preheat oven to 385 degrees. Pop it in for 15mins, check that it is heated through. Enjoy with tzatziki.

Preheat oven to 425 degrees. Oil the veggies and roast on the top rack until golden brown. Season with some salt and toss with Korean BBQ sauce.

Bring ragu up to a boil over medium heat with a lid on, but stir frequently. Boil rigatoni in pot of water, strain. Toss pasta into ragu. Parmesan, parsley would be great compliment to this dish!

Reheat rice by steam or in saucepan with 1/8" of water and cover, stir frequently until heated through. Add a tablespoon of sauce to kick up the flavour. Add in the veggies once the rice is heated through. Alternatively, you can give the veggies a quick sautee in a separate pan. In a separate pot, you want to reheat the pork/ vegan "pork" with the sauce slow over low-medium heat- the key is to keep the liquid. Top up with a little extra water if necessary.

You will need 2 pots- one for broth & veggies and one for cooking noodles. Bring broth concentrate to a boil, have a taste and adjust according to your preference. We suggest that you add equal amount of water. You can dilute it by adding a little bit of water. Or to add some more flavour, add a bit more soy sauce or salt or stock. Toss it veggies for a quick cook. Bring a separate pot of water to a boil for cooking the noodles. Add a teaspoon of water. Toss in noodles once the water has boiled, and give it a stir to keep the noodles from sticking to each other. Once it has boiled, check for doneness. Strain once its ready and serve it all up in a bowl and enjoy!

Slice up the mushrooms and chicken in strips. Heat up a wok or skillet with 2 tablespoons of oil. Once heated on medium-high heat, toss in the mushrooms to sautee, once browning begins, season with salt. Add in celery and once browning begins, season with salt. Add in chicken and pile on the cabbage to cover all the other ingredients and turn heat down to low-medium. Once you can see some steam coming through, gently toss the veggies. Add in the noodles. Try to separate the noodles if they are a little sticky by picking it up and gently shaking it. If your pot is not big enough, take half to 3/4 of the veggie mixture out and add in the noodles and sauce. Simply cook noodles until it is heated through. Find a bowl to combine all the veggies and noodles. Enjoy!

Reheat rice by steam or in saucepan with 1/8" of water and cover, stir frequently until heated through. Bring sauce to a simmer. While, waiting, make a cornstarch slurry with 1 teaspoon of cornstarch to 1/2 cup of cold/ room temp water, mix thoroughly. Once the sauce is at a boil, add in the slurry and stir until it boils for 1 minute. Sautee the cauliflower until browning on the sides, add in a little of water if needed to cook cauliflower through. Add in sliced up chicken or tofu cubes then add in the rest of the veggies. Once veggies are soft, add in the thicken gravy. Serve with rice and enjoy! A little apple cider vinegar or balsamic are a good addition to this dish.

Heat up the tex-mex meat sauce in a sauce pot over low-medium heat, stir frequently. Boil water and once it’s boiled, add a handful of salt, and 2 tablespoons of oil then add the pasta. Cook until your preferred doneness. Strain (do not rinse the pasta!) and toss back in empty pot where you will add the tex-mex meat sauce into and mix and it’s ready to serve! Goes well with avocado, or lime or fresh cilantro if you have it on hand!

Bring the cod to room temp 1 hr before cooking. Remove the citrus on the cod and sear in a pan until cooked through. Heat up the romecu sauce in a sauce pot over low-medium heat. Boil water and once it’s boiled, add a handful of salt, and 2 tablespoons of oil then add the pasta. Cook until your preferred doneness. Strain (do not rinse the pasta!) and toss back in empty pot where you will add the romescu sauce into and mix and it’s ready to serve!

Pour the broth concentrate into a measuring cut and add equal volume of hot water. Heat up a skillet with oil. Once heated, toss in the par cooked risotto, stir frequently and add in enough of broth to cover the rice until cooked. Slice or dice the mushrooms and (chicken if you ordered). In a separate pan, heat up with oil, sautee over medium heat the mushrooms with generous amount of salt (this is the secret ingredient!) and allow for browning before you stir. Add in the poached chicken. Allow for the chicken to sautee for a few minutes. Add oil as needed. Feel free to add a little bit of the broth and continue to let the mushrooms and chicken to get gold brown. Dish up the risotto and scoop the mushrooms and chicken mixture on top and serve!!

Preheat your oven to 385 degrees. Boil water for pasta. Add a bit of oil and salt to the water. Let the cheeze sauce to sit out at room temperature. Toss in the pasta once the water has boiled. Stir to prevent noodles from sticking together. This macaroni cooks fairly fast so you may want to check it shortly after it comes to a boil. Strain the macaroni and toss it back in the pot and add in half of the cheeze sauce and thoroughly mix in. Add in seasoning according to your preference. Sprinkle half of the vegan cheeze into the macaroni. Transfer the mixture to a baking pan, or if you are using an oven safe pot, you can simply leave it in the pot. Spread last half of the sauce on top of the macaroni mixture. Sprinkle broccoli and walnuts on top of the sauce. Lastly sprinkle vegan cheeze on top. Place this on the middle rack of the oven and bake approximately 15-25mins depending on thick your macaroni's overall mixture is.

These are great reheated in a pre-heated 350 degrees oven for approximately 10-15 minutes or until heated through. This treat comes in handy in your freezer, freeze first uncovered. Thaw first then reheat.

Pull out the number of cookies you would like to make the morning of baking day. Preheat the oven to 350 deg, place cookie dough on to non-stick baking sheet and bake for approximately 10 mins.

Heat up bag in deep boiling water. Alternatively, take what you need and reheat in microwave.

Cooked skin-on boneless chicken thighs are handy to have around! Whether to boost your protein in a salad or in a sandwich, its a quick reheat away. This has been completely cooked through with only salt & pepper.

This convenient dip is ready to go. Great as a snack with chips, veggies or crackers!

Preheat oven to 375 degrees. Place on baking tray and add a little bit of broth or water with 2 teaspoons of soy sauce about 1/4 of the height of the meatball and roast until cooked through. ALTERNATIVELY, you can apply the same steps in a skillet to cook on the stove with the lid on.