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9 products

A variety of various keeps things interesting.

The contents of the baskets change every week as different veggies are harvested by our Brampton farmers and other farms through the seasons.  To see this weeks contents, simply click on any of the "ORDER" buttons associated with a basket below.

Fruit & Veg Small
Fruit & Veg Small
$25.00
Fruit & Veg Original
Fruit & Veg Original
$34.00
Fruit & Veg Medium
Fruit & Veg Medium
$44.00
Fruit & Veg Large
Fruit & Veg Large
$54.00
Local Harvest (Seasonal)
Local Harvest (Seasonal)
$25.00
Fruit 25
Fruit 25
$25.00
Veg Small
Veg Small
$25.00
Juicer's Basket
Juicer's Basket
$30.00
Juices & Smoothies
Juices & Smoothies
$40.00
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Caesar Salad by Wanigan

With the weather finally warming up I think we can safely say salad season has arrived so here is a recipe for a delicious 100% plant-based Caesar salad just in time for the Victoria Day long weekend.

Ingredients:

1 head of romaine lettuce
1/2 cup almonds
1 cup sunflower seeds
2 cloves garlic, minced
1 tsp sea salt
1/4 tsp black pepper
1 tbsp olive oil
1 tsp paprika
1 tbsp oregano

On a baking sheet, toss together the almonds, sunflower seeds, garlic, olive oil, sea salt, pepper and paprika and roast for about 20 minutes at 300, checking frequently so they don't burn.

Wash and cut lettuce into bite-size pieces and place in a large serving bowl.

Once the almonds and seeds are cooled, sprinkle them onto the lettuce and add the blended dressing.

Dressing:

1 cup cashews, soaked for an hour, then rinse
Juice of 1 medium lemon
3 cloves garlic
1 tbsp of dulse flakes
1 tbsp maple syrup
1 tsp sea salt
1/4 tsp black pepper
1 cup water

In a blender, blend all the dressing ingredients. If you don't use all the dressing in one meal, you can store it in the fridge for 5 days.

Optional topping: Finely ground cashews and sea salt sprinkled over your salad as your cashew parmesan.

Mango Punch Smoothie

Yikes! Here we are in April and we're hearing freezing rain is in the forecast.

This calls for a tropical escape in a glass and we've got just the thing.  A Mango Punch Smoothie - It's like drinking a beach vacation!

Not only does it taste great it's also healthy for your belly because it contains mango and pineapple -- two fruits that boast natural digestive enzymes. This smoothie is naturally gluten-free, thick, tropical, sweet and satisfying.

Now, think warm summer thoughts and give this recipe a try:

Mango Punch Smoothie

1/2 banana
1/2 cup mango
1 cup fresh cut pineapple
1/2 cup spinach
1 tbsp goji berries
About a 1/4 inch of ginger
Scoop ice
1 cup water

     Blend until smooth.

    Enjoy!

    Yummy Baked Yam Fries and Avocado Dip

    Happy Spring!

    This week marks the beginning of a new season and while flowers, bees and the warm weather are not quite here, we can breathe in the reality that spring is just around the corner.

    So...what to eat until the local growing season perks up...

    Well, yams were in many of the Wanigan deliveries this week so here is a nice, easy to make recipe for baked yam fries and an avocado dip.

    Bakes Yam Fries

    3 medium yams, peeled and sliced into wedges
    1 medium red or yellow onion, sliced into rings
    1 tbsp maple syrup
    1 tbsp cumin
    1tsp tumeric
    1 tsp cinnamon

    Avocado Dip

    1 ripe avocado
    2 tbsp lemon juice
    3 green onions
    A few sprigs of dill, chopped
    1/2 tsp sea salt
    2 tbsp water

    Slice the yams into thin wedges and place in a medium-sized mixing bowl. Toss with maple syrup, spices and spread onto a baking sheet. Scatter 1/2 tsp portions of coconut oil onto yams. Bake at 385 for 40 minutes. Toss after 20 minutes and add onion and bake for the remaining 20 minutes.

    For the dip, place all ingredients in a blender until smooth (easy!)