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