|
about recipes articles learning community reviews interviews |
Place your order here! You’ve seen the recipes every week, now taste what the VCE has been creating for you! Each week's meals will be comprised of the recipes featured that week on the magazine. This service is designed to help you save time during the week, eat healthy, provide you with compassionate cuisine, and have great food while you’re at it! No more dishes, no more hassles, no more spending hours in the kitchen or tons of money on eating out. Just great food at a reasonable price prepared with Chef Jason’s special flare. DIABETIC FRIENDLY OPTION: No added oil, low-fat, diabetic friendly options are available with each meal set. GLUTEN-FREE OPTION: Gluten-free options are available with each meal set. RAW FOODS OPTION: Raw versions of each meal set are available. To request any of the above options, please contact Chef Jason at ChefJason@veganculinaryexperience.com or at 623-680-7468. Pricing does not change. MENUS – Menus will be updated at http://veganculinaryexperience.com/VCEMealService.htm. Alternatively, you can go to www.veganculinaryexperience.com and click on the “meals” link on the right hand side of the page. JUNE MENUS 15th – Seitan Skewers with Roasted Pepper and Tomatillo Sauce Smoked Mushroom Stroganoff Grilled Veggie Lasagna Grilled Pizza Shorba Adas (a rich tangy tomato soup with potatoes and carrots) Grilled Chopped Salad with Black Beans 22nd – Sweet Potato Skewers in an Ancho Orange Glaze Grilled Seitan with Crispy Sage Mustard Caramelized Cauliflower with a Fire Roasted Garlic Sauce Tacos with Grilled Mushrooms Veggie Burgers with Grilled Mangoes and Basil Potato and Almond Soup with Kale 29th – Al-motubug (savory stuffed pastries) Kofta (ground seitan, onion, and parsley on flatbread) Ful Nabed (broad bean and tomato soup) Turkish Lentil Soup Mezze Platter with Hummus, Babaganoush, and Lemon Lentils JULY MENUS 6th - Falafel Sandwiches with Taratoor Sauce Scabeb (Okra in a tangy tomato sauce) Veggie Shwarma, Freekah Soup (cracked wheat soup) Kebabs with Muhammara (pomegranate, walnut, and pepper sauce) Kosharee (baked lentil and whole wheat pasta dish) Shawrbat Adas Majroosha (a lentil soup) 13th – Dolmades Looz Shorba (almond soup) Hashwe (veggies stuffed with spiced seitan) Mahshi Basal (onion stuffed with mushrooms and seitan with pomegranate sauce) Helawat al Jazar (cardamom carrots) over Riz bi Sh’areh (rice with vermicelli) Ardi Shouki (artichoke casserole) 20th – Hasa al Hummus (chickpea soup) Fava Beans with Hazelnuts Rummaniyya (“meatballs” in pomegranate sauce) over Rice Seitan with Dates and Almonds Couscous with Harissa Macarona with Cumin Sauce What you get - Six recipes every week with two servings each, enough food for twelve light meals (enough for a filling lunch.) Each meal set will come with reheating instructions, showing you ways to reheat your meals depending on whether you want a quick way to reheat the meals or you want to optimize the taste of a particular recipe. If a recipe featured on the magazine is not appropriate for a meal (for example, if we do a week of cakes,) you will receive small portions of those recipes in addition to a recipe(s) more appropriate for a meal. Not only do you get the meals, but as a subscriber to The Vegan Culinary Experience magazine, you also receive the recipes with all of the nutritional information! The Standard Service – This service is a subscription style service designed to provide you with a weekly set of ready to eat meals. Each week, you will receive the set of six weekly recipes with two servings each. The Standard Service is renewed quarterly and you will have three weeks per quarter for which you can suspend the subscription. These off weeks are available to accommodate those who travel, but still want a regular set of meals. If you wish to take one of your off weeks, you must notify Chef Jason by the Friday evening prior to the off week. The price for the Standard Service is $100 per week + tax. The Standard Service (Half-portion) – This works exactly like the regular Standard Service, but you receive one portion of each recipe instead of two. The price for the Standard Service (Half-portion) is $60 per week + tax. Single Order – Single orders of a weekly set are available for $125 + tax. Single Order (Half-portions) – Single orders of a weekly set with one portion per recipe is available for $75. Extra Portions – Extra portions of recipes can be ordered for an additional $10 per portion for the Standard Service subscribers and $15 for Single Orders. Thus, if you want extra of a soup, you won’t be limited to just the two portions normally available! Sharing Meal Plans – You are welcome to share meal plans with someone in order to save money and I recommend doing so! However, one person must agree to be responsible for the bill. Substitutions – Substitutions will be available by request when possible, but please keep these to a minimum. If you require regular substitutions, please contact Chef Jason to work out special pricing. Set Up - There is a $20 set up fee to begin ordering meals. This pays for the containers and incidental packaging. This fee is waived for Premium Subscribers to The Vegan Culinary Experience magazine. How to order - E-mail Chef Jason at DevilSpiceEats@aol.com or call at 623-680-7468 by Friday evening. Payment - You can pay by cash, check, or credit card online at www.veganculinaryexperience.com/VCEMealOrders.htm. Payment is due by the pickup date and there is a $10 fee for late payments. Recurring billing can be set up with credit card payments. Delivery - Meals can be delivered all across the U.S. via FedEx at cost and shipping is generally $35 to the western part of the U.S. and $70 to the eastern part of the U.S. They will ship on Monday and arrive packed in enough dry ice to withstand even the most brutal Arizona sun! SPECIAL NOTE: If you are part of the Standard Service plan and live in the Phoenix area, DELIVERY IS FREE! Containers - In order to reduce the amount of waste so prevalent in food service, you will be given two sets of containers provided you are on the Standard Plan. These containers are rotated every week. Please return your previous set clean when you pick up your order. There is a $10 fee if you do not return your container set. This helps pay for the extra container set required to replace the one not returned and is an incentive to return them! Cancellation - By ordering, you agree to pay the associated cost of the meal and agree to our cancellation policy. If you need to cancel, you must cancel by the Friday evening preceding your pickup date. If you cancel after that, you will still be responsible for payment on the order. If you refer someone to The Vegan Culinary Experience Meal Service and they become a Standard Service subscriber, you will receive 50% off your next order! The VCE appreciates your business and your desire to introduce other people to our great vegan cuisine. Thank You! Have a comment or question? Contact Chef Jason at DevilSpiceEats@aol.com or at 623-680-7468. Enjoy! |
subscribe contact contributors pro bonum classes |