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Rolled sandwich, hummus with edamame beans, vegetables, almond sauce

2 cups edamame beans, cooked and shelled

1/4 cup fresh cilantro

2 tbsp. fresh mint

1 tsp. lemon juice

1 clove garlic

1/2 tsp. lemongrass

3 tbsp grapeseed oil

2 tbsp white miso

Whole wheat tortilla

Cooked quinoa

Grated carrot

Grated beet

Grated red cabbage

Daikon radish, julienned

Sliced tempeh, seasoned or plain


1/4 cup almond butter

1/4 cup grape seed oil

1/4 cup nutritional yeast

2 tablespoons of tamari sauce

1 clove garlic, finely chopped

2 tbsp of coarsely chopped cashews

1. In a blender or food processor, blend all hummus ingredients into a smooth purée. Adjust seasoning if necessary and set aside in the refrigerator.

Almond sauce
1. In a bowl, whisk together all sauce ingredients. Set aside.

1. Place tortillas on a clean work surface. Spread hummus on top. Divide quinoa, vegetables, tempeh and alfalfa. Season with salt and pepper. Roll up tightly, cut in half and serve with almond sauce.

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