Recently, there’s been a glut of delicious plant-based prepared foods on the market. But the new Casa Verde, a line of Latin-inflected plant-based entrees, is different.
Founder Harry Lewis, born and raised in Guatemala, left the corporate world after 20 years to follow his roots and created Casa Verde because he wanted to create a nutritious, convenient, affordable line of plant-based foods that not only tastes great, but provides comfort.
“It’s all about nurturing,” says Lewis. “My mom taught me to bring good intention and love to what we serve—and how we serve it,” he continues. “Eating well doesn’t have to be expensive, we wanted to bring affordable wellness.”
Chef José Garces, a James Beard Award-winner, Iron Chef and Philadelphia restaurateur, helped develop plant-based entrees for Casa Verde.
Lewis brought onboard Ecuadorian-American Chef José Garces (pictured here), a James Beard Award-winner, Iron Chef and Philadelphia restaurateur, to develop beautiful dishes like Red Bean Posole, Garbanzos al Pastor, Lentil Mole and more. “I’m a lover of Latin cooking,” says Garces, “and traditional Latin foods involve meat. The challenge was to remove the meat and make it delicious.”
Mission accomplished. The heat-and-eat pouches are filled with non-GMO, preservative-free deliciousness that tastes like a refined version of abuela’s home cooking. Plus, for every case sold, Casa Verde donates four meals to food banks around the U.S. Buen provecho!