What's Cooking Today at Heirloom

Saturday, February 16th 2019

Organic Vegan and Gluten-Free Creamy Celery Soup

Double Berry Vegan French Toast- vegan french toast topped with a strawberry raspberry sauce, local maple syrup, organic vegan butter and fresh cut berries

Breakfast Nachos- organic tofu scramble or scrambled eggs, melted vegan or raw cheddar cheese, onions, spinach, corn, black beans, salsa and avocado served over a bed of organic tortilla chips with a side of creamy vegan dill dressing and a side of home-made organic home-fries

Organic Vegan Banana Chocolate Chip Muffins

Organic Vegan and Gluten-Free Coconut Chocolate Chip Muffins

Organic Vegan and Gluten-Free Chocolate Chip Cookies

Organic Vegan and Gluten-Free Oatmeal Creme Pies

Organic Vegan and Gluten-Free Almond Butter Cups

Organic Vegan and Gluten-Free Samoa Bars

Organic Vegan and Gluten-Free Almond Ball Truffles

Organic Vegan and Gluten-Free Almond Joy Keto Cups

Organic Vegan and Gluten-Free Linzer Cookies

Organic Vegan and Gluten-Free Matcha Mint Chocolate Chip Raw Bars