Our menu is designed to please plant based eaters and meat eaters alike, as well as being inclusive of today’s most common dietary restrictions and food allergies/intolerances. All menu items are 100% vegan, made with >95% organic ingredients and gluten-free.
33Kitchens offers a weekly rotating menu of 3 items: 2 main dishes and 1 dessert/baked good each week. Additionally, we offer a base menu of 18 items that are available each week (details below). Custom requests and deliveries are also available upon request provided enough advanced notice. Email Jen@33Kitchens.com with any inquiries.
We are excited to announce our new base menu for 2020! The items have been divided into the categories of Appetizers, Sourdough Breads, Mains, School Safe Snacks and Desserts.
2020 Base Menu Items
They taste just as good as before, but now come in a smaller size so you can offer it as an appetizer or share with friends………..if you want to 😉 Chickpeas, onions, garlic, parsley and spices shaped into a small patty, coated with bread crumbs and oven baked.
Optional Add On: Tzatziki sauce made with cucumber, cashews, garlic, lemon juice, cucumber and dill.
SF (NF available, omit tzatziki sauce)
Bite sized pieces of cauliflower, battered then baked and tossed in hot sriracha or teriyaki sauce.
*Keto-friendly version also available!
Sundried Tomato & Basil Cultured Cashew Cheese
Cultured cashew cream cheese, sundried tomatoes, garlic and fresh basil.
Optional Add On: Add Sourdough Toasts
This is where our venture into sourdough bread began. A dense multigrain and seed loaf made with millet flour, oat flour, quinoa flour, brown rice flour, flax seeds, rolled oats, quinoa and sunflower seeds.
A lighter multigrain loaf made with brown rice flour, buckwheat flour, sorghum flour and oat flour.
Cinnamon Raisin Loaf
A cinnamon spiced loaf made with brown rice flour, quinoa flour, sorghum flour, oat flour, coconut sugar and Thompson raisins.
A light round loaf made with brown rice flour, chickpea (garbanzo bean) flour, sorghum flour and oat flour.
Also available in loaf form upon request!
Roasted Garlic & Herb Boule
A light round loaf made with brown rice flour, chickpea (garbanzo bean) flour, sorghum flour, oat flour, roasted garlic and herbs.
Seeded Dinner Rolls
Small rounds make with brown rice flour, sorghum flour, oat flour, sesame seeds, sunflower seeds, chia seeds and flax seeds.
Protein Rich Chili
Tomatoes, kidney beans, black beans, chickpeas, French green lentils, quinoa, vegetables and spices.
SF (NF option available – omit sour cream and biscuits)
Option: Add 125mL house-made cashew sour cream or sprouted almond biscuits
Spaghetti Squash with Lentil Bolognese
Oven roasted spaghetti squash filled with a Bolognese sauce made red lentils, carrots and zucchini topped with cashew mozzarella.
SF (NF Option – omit cashew mozzarella)
Roasted Vegetable & Tofu Salad*
A variety of roasted vegetables and air-fried tofu cubes served atop a bed of spring mix and topped with lemon-tahini dressing and sprouted sunflower seed parmesan.
* Grain-free, Oil-free, can be made keto-friendly upon request
School Safe Snacks (nut-free)
Sprouted Chocolate Chip Cookies
Surprise, chickpeas are the main ingredient, but don’t tell your kids that! Sprouted chickpeas, oat flour, dark fair-trade chocolate chips and date sugar. A super healthy, protein-rich version of a classic treat and they taste amazing too!
Double Chocolate Sweet Potato Muffin
Oven baked sweet potato puree, Fair Trade cocoa and mini chocolate chips, sweetened with coconut sugar.
Chocolate Chia Pudding
House made hemp milk, dates, fair-trade cocoa, chia seeds and a hint of vanilla, blended up to make a smooth and creamy pudding then topped with fair-trade dark chocolate mini chocolate chips.
Sourdough Cinnamon Rolls
Quinoa sourdough starter, brown rice flour, white rice flour, oat flour, coconut sugar and cinnamon rolls served with vanilla glaze.
Toasted pecans, shredded coconut, Medjool dates, vanilla, Himalyan pink sea salt and dark fair-trade chocolate.
Raspberry Double Chocolate Cookie Sandwich
Our decadent double chocolate chip cookies made with fair-trade cocoa and chocolate chips filled with raspberry buttercream made with organic freeze dried raspberry powder.
NF– Nut Free SF - Soy Free R – Raw
Weekly Rotating Menu
Additionally, we offer a rotating weekly menu of 3 items which will include:
1 baked good or dessert item
Rotating weekly menu items will be emailed and posted on our Facebook page each Friday. Click here to be added to our weekly mailing list . Orders must be placed by Monday morning at 11am. Invoices with payment options (credit or bank transfer) will be sent out later that day. Payment is due upon receipt of the invoice.
When ordering, please advise us of any food allergies or intolerances. We take extra precautions to prevent cross contamination, but as we do use nut and gluten products in our kitchen, we cannot provide a 100% guarantee that any food is gluten or nut free.
Orders are delivered on Wednesdays between 3:30pm and 6:30pm. If you’re not home, we can leave your order in a pre-designated location outside of your home. Home deliveries are free in Burlington (2 item minimum).
Most items can be stored in the freezer in an airtight container for 1-2 months.
All packaging is compostable, with the occasional recyclable aluminum foil/pan depending on the weekly menu. Reusable packaging is also available upon request.
Minimum Order for Free Delivery is 2 Menu Items
(waived for Kilbride residents)
We recognize that our customers have unique needs and are happy to work with you to customize any of our menu items to suit your needs. Is there an item you'd like that's not on our menu? Is there a recipe you love but wish you could "veganize" it? We'd love to help! Send us an e-mail Jen@33Kitchens.com with the details of what you're looking for and we'll get to work creating!