These vegetarian rolls contain more than just vegetables! Balanced perfectly within a delicate spring roll wrapper, each bite is followed by an addictive crunch and is guaranteed to be one of the tastiest snack/appetizers on the menu. Be sure to try all three varieties!
Simply put the rolls on a tray and slide in the oven (a toaster convention oven will work too for the energy cautious) for approximately 15 minutes. Deep fryers or frying pans are not needed!
It is one of healthiest meals we have ever produced yet! In fact, this dish was specially designed by Chef Judy for Canadian Diabetes Association education forum held in Edmonton. It features complete protein from ancient grain; low in glycemic index and oil; high in fibre and vitamins. It is also celiac and vegan friendly. It can be served as meal or side dish; in chilled or heated…very users friendly!
This dish is originally inspired by the yoga-meditation culture. It contains two main components: grilled portobello mushroom which has been marinated with Asian spices & fresh Italian herbs and lentils simmered in a lemongrass-Thai Basil scented broth. Would you say a “yin & yang” reunion party?! It works great as a vegan friendly meal or side dish if you wish. Enjoy with deep ujjayi breathing!
Assortment of mixed beans slow-cooked in vegetable stock and spiced with uplifting Asian spices. Tofu added to complete its complexity and texture. The result is one of the healthiest meals ever…two times of protein and iron per daily serving recommended intake …plus gluten free, vegan and lactose intolerant friendly. Bravo!
PS it would be equally great as meal or side dish for sharing
Chef Judy’s red curry dish was awarded as the most memorable meal of year in 1999 by Edmonton Journal as the centennial edition celebration. Today, the tradition of most memorable red curry lives on! In fact, our red curry sauce is one of most versatile condiments around. It is a great compliment with vegetable, seafood, white and dark meat.
PS it’s vegan and celiac friendly
This green curry sauce is packed with exotic, tropical flavours with uplifted herbaceous note. It would definitely help your cooking to reach a new echelon. It goes extremely well with seafood and white meat like chicken.
PS it is vegan and celiac friendly
The Oregano Vinaigrette has been Wild Tangerine’s most popular salad dressing during our 10 years of restaurant operation and is still in high demand today. A unique blend of natural spices combined with the perfect amount of garlic creates an unforgettable taste and aroma that will have you coming back for more. You won’t be able to find this dressing at the grocery store, not even in the produce aisle!
Our best selling side dish…premium long jasmine rice cooked in tropical coconut milk and packed with antioxidant goji berries. It may not cure any diseases but definitely promise to maximize your feel food factor!
The thick, juicy, tropical lime leaf from the South Pacific adds a refreshing eucalyptus minty flavour to (what you would otherwise think is) a basic tomato soup. This soup has a deep soul-soothing character that will make you want more! Try it cold or hot.
One of the most sought after soups created by Chef Judy, the sweet potato lavender is appreciated by even the most advanced of foodies. Lavender flowers have been known to be used by humans in many different ways but not typically in food. When incorporated, it instantly transforms the traditional sweet potato soup into something indescribable, except by your palate.
Imagine this: the familiar flavours of tomato and mushroom married with a unique blend of spices. The end result? A perfect “love triangle” between the three flavours. This is a must try and can be served hot or cold.
This soup is a work art of in balancing flavours. How much of a spicy component is enough to yield a cup of perfectly balanced spicy soup? It takes a lot of practice to achieve! The answer is enough “warm heat” to build (not attack) on your palate, that will also highlight the natural sweetness of the grassy peas… a yin & yang soup!
Buttercup squash is one of the most popular winter squashes in Canada. Thus, we are so fortunate to have this beautiful soup all year around…Yippee! The taste and smell is one thing, but don’t forget the bright golden yellow colour, which is quite pleasing on the eyes, and the heart hugging texture is a charming factor for many of its followers. Essentially, you can enjoy this soup with as many as four senses!
The thick creamy like texture of this soup is of soul-capturing quality for many soup aficionados! Roasted Garlic (whether you like it or not) adds an extra layer flavour to the corn purée. As a result, this soup works very well as a hearty meal, particular on a cool fall or winter morning!