In 1980, after making from-scratch tempeh to share with friends and family, 30-year-old teacher/naturalist/hippie Seth Tibbott opened his own company in Forest Grove, Oregon. Their mission: Erasing the myth that people have to make a choice: to enjoy tasty food or take care of themselves and the planet. They do both. They are inspired by a world that is waking up to the benefits of tasty veg food.
Lightly seasoned plant-based chik’n. It is a tender, mild plant-based chick’n that is easy to include into your weeknight recipe routine.
Pig out, hold the pig. Their Smoked Ham is a winning sandwich stuffer. These slices are ready to eat out of the pack cold or heated such as using it in a Benedict.
A plant-based main course for extra-special get-togethers, this ham has a tender, smoky flavor, complimented by a sweet, tangy glaze. Roast, slice and serve with your favorite stuffing and vegetables, or maybe even fancy mac and cheese.
Check out their new recipe for chick’n yakitori meatballs. When skewers and a little fire are involved, well that’s when the fun begins. They blended their sesame garlic chick’n, vegan egg, sesame oil, ginger, scallions, and panko bread crumbs to make perfectly delectable meatballs that are grilled then served with their tare sauce.
