Tender jackfruit marinated in spicy jerk seasoning, grilled to perfection, served with coconut rice and peas

Jerk Marinated Jackfruit

Roasted plantains, black beans, and bell peppers seasoned with Caribbean spices, served over cilantro lime quinoa

Caribbean Plantain and Black Bean Bowl

Acorn squash halves filled with curried chickpeas, roasted until golden, served with coconut quinoa

Curried Chickpea Stuffed Acorn Squash

Crispy tofu coated in a spicy mango BBQ sauce, accompanied by roasted sweet potatoes and sautéed kale

Spicy Mango BBQ Tofu

Roasted cauliflower steaks smothered in creamy coconut curry sauce, served with jasmine rice

Coconut Curry Cauliflower Steaks

Refreshing salad with black beans, fresh pineapple, red onions, cilantro, and lime dressing

Tropical Black Bean and Pineapple Salad

Hearty stew made with callaloo greens, okra, tomatoes, and Caribbean spices, served with toasted breadfruit

Jamaican Callaloo and Okra Stew

Entrees (Choose 1 per day)

Fluffy coconut-infused rice cooked with kidney beans and aromatic herbs

Coconut Rice and Peas

Ripe plantains roasted with jerk seasoning until caramelized and tender

Jerk Roasted Plantains

Fresh slaw with mango, cabbage, carrots, red peppers, and lime dressing

Caribbean Mango Slaw

Sweet and savory fried dumplings made with cornmeal and spices

Jamaican Festival Bread

Tangy salsa with diced pineapple, jalapenos, red onions, and cilantro

Spicy Pineapple Salsa

Corn on the cob seasoned with jerk spices and grilled to smoky perfection

Grilled Jamaican Corn on the Cob

Sides (Choose 1 per day)

Chef Daphne prepares internationally inspired and elevated vegan dishes in your home.

Vegan Meal Prep w/ Chef Daphne | Sample Week #1

Marinated tofu grilled to perfection, served with spicy gochujang sauce and sesame seeds

Spicy Korean BBQ Tofu

Slow-cooked chickpeas in a fragrant Moroccan spice blend with apricots and almonds

Moroccan Chickpea Tagine

Sliced eggplant marinated in teriyaki sauce, grilled until tender, and garnished with green onions

Japanese Teriyaki Eggplant

Zucchini halves filled with a mix of quinoa, olives, tomatoes, and herbs, baked to perfection

Mediterranean Stuffed Zucchini Boats

Creamy green curry sauce with tofu, bell peppers, bamboo shoots, and Thai basil, served over jasmine rice

Thai Green Curry with Tofu

Creamy risotto cooked with mushrooms, onions, garlic, white wine, and nutritional yeast for a cheesy flavor

Italian-style Mushroom Risotto

Spiced chickpea curry with tomatoes, onions, ginger, and aromatic Indian spices, served with basmati rice

Indian Chana Masala

Crispy roasted potato wedges seasoned with lemon, garlic, oregano, and olive oil

Greek Lemon Potato Wedges

Refreshing salad made with assorted seaweeds, cucumber, sesame seeds, and a tangy dressing

Japanese Seaweed Salad

Shredded carrots tossed with raisins, almonds, spices, and a citrusy dressing

Moroccan Carrot Salad

Sticky rice drizzled with coconut milk, served with fresh mango slices and toasted sesame seeds

Thai Mango Sticky Rice

Eggplant, tomatoes, onions, and capers cooked in a sweet and sour sauce, served chilled

Italian Caponata

Cooling yogurt sauce with cucumbers, mint, cumin, and a hint of chili, perfect as a side or dip

Indian Cucumber Raita

Vegan Meal Prep w/ Chef Daphne | Sample Week #2

Bell peppers filled with quinoa, black beans, corn, and Peruvian spices, baked until golden

Peruvian Quinoa Stuffed Peppers

Tofu marinated in lemongrass, garlic, and soy sauce, skewered and grilled to perfection

Vietnamese Lemongrass Tofu Skewers

A colorful medley of eggplant, zucchini, bell peppers, tomatoes, and herbs stewed in olive oil

French Ratatouille

Hearty stew made with lentils, carrots, onions, and berbere spice blend, served with injera

Ethiopian Spiced Lentil Stew

Grilled corn kernels tossed with vegan mayo, lime juice, cilantro, and chili powder

Mexican Street Corn Salad

Flaky phyllo pastry filled with spinach, vegan feta, onions, and dill, baked until crispy

Greek Spanakopita Triangles

Cold soba noodles tossed with cucumber, radishes, sesame seeds, and a soy ginger dressing

Japanese Soba Noodle Salad

Quinoa salad with avocado, tomatoes, black beans, corn, and a zesty lime dressing

Peruvian Quinoa Salad

Rice paper rolls filled with vermicelli noodles, tofu, fresh herbs, and a peanut dipping sauce

Vietnamese Summer Rolls

Salad with mixed greens, potatoes, green beans, cherry tomatoes, olives, and a mustard vinaigrette

French Nicoise Salad

Stir-fried cabbage, carrots, and potatoes seasoned with Ethiopian spices

Ethiopian Atakilt Wat

Quinoa salad with black beans, corn, bell peppers, avocado, cilantro, and lime dressing

Mexican Quinoa Salad

Stuffed grape leaves with rice, pine nuts, raisins, and herbs, served with lemon wedges

Greek Dolmades

Traditional soup with tofu, seaweed, green onions, and miso paste in a flavorful broth

Japanese Miso Soup

Vegan Meal Prep w/ Chef Daphne | Sample Week #3

Organic tomatoes are very slow-roasted to balance beautifully with the sweetness of the fennel. BUT the pièce de résistance??? The “bottarga cheese.” It’s a beautiful vegan experiment that combines the cheesiness of Parmesan (nuts)  with the taste of the ocean (“fishy-ness,” seaweed) all while remaining completely plant-based.

Roasted Tomato + Fennel Spaghetti w/ “Bottarga Cheese”

An Italian favorite that combines perfectly seasoned white beans with silky texture of escarole. Hearty, filling and perfect Chicago cool autumn nights. In addition, some of the most tasty and buttery garlic bread ever. (all vegan)

Escarole & White Bean Soup w/ Garlic Bread

Traditionally delicious in flavor. Very vegan in execution. A refreshing blend of crisp cucumbers, juicy tomatoes, and vibrant red onions, tossed with tangy vegan feta cheese (tofu protein packed) and briny Kalamata olives with my homemade dressing.

Greek Salad (vegan, of course)

Tender slices of marinated vegan steak (seitan) served over a bed of fresh rice noodles, mango, crisp vegetables, and fragrant herbs. Tossed in a zesty Thai dressing with hints of lime, chili, and vegan fish sauce, delivering a perfect balance of savory, spicy, and tangy flavors. Finished with crushed peanuts and a sprinkle of peanuts for crunch.

Thai Steak + Noodle Salad (vegan)

Perfectly seasoned meatloaf, buttery garlic mashed potatoes, balsamic glazed carrots with a little sweet treat on the side. 

Ole School Vegan TV Dinner

Plant-based twists on the classics. Chana Masala (hearty and flavorful chickpeas simmered in a spiced tomato and onion sauce, infused with aromatic Indian spices), Saag Paneer (marinated, tender tofu simmered in a rich, spiced spinach and coconut milk curry). Infused with aromatic cumin, coriander, and garam masala, it offers a creamy, comforting flavor with a hint of heat. Served with basmati rice.

Vegan India

Entrees

Creamy Indian side dish made from yogurt, spices, cucumber, tomatoes. Pair with Vegan India. 

Vegan Raita

Soft and fluffy flatbread infused with roasted garlic, perfect for pairing with Vegan India.

Vegan Garlic Naan

A flavorful vegan dish featuring tender okra sautéed with onions, tomatoes, and aromatic spices, creating a savory and tangy blend with a touch of heat.

Planning	~ 1 hour
Grocery shopping	~ 1 hour
In-home service	~ 4 hours

Chef Daphne Scott

Meal prep

Sample Menus

Vegan Meal Prep w/ Chef Daphne | Sample Week #1

Vegan Meal Prep w/ Chef Daphne | Sample Week #2

Vegan Meal Prep w/ Chef Daphne | Sample Week #3

Global Vegan Meal Prep w/ Chef Daphne | Sample Week #1

Reviews

Wendi

Justin

Alex