30 day V E G A N

Go Vegan this January with me for 30 days!
Eating a vegan diet could be the “single biggest way” to reduce your environmental impact on earth, a new study suggests. Researchers at the University of Oxford found that cutting meat and dairy products from your diet could reduce an individual's carbon footprint from food by up to 73 per cent.
Let's work together to save our planet 🌎

 

Hubby and Kid approved! This one was soooo yummy! 30 days of vegan recipes.

  1. 4 carrots
  2. 1 Persian cucumber
  3. ¼ oz fresh cilantro
  4. 2 garlic cloves
  5. 1 oz fresh ginger
  6. 1 serrano pepper
  7. ¼ cup Forager Project® Organic Dairy-free Cashewmilk Yogurt
  8. 4 slices sourdough bread
  9. 2 tbsp mango chutney
  10. 1 oz vegan mozzarella
  11. 1 tbsp brown mustard seeds
  12. 3 tbsp + 2 tsp olive oil*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut (cashew, coconut), wheat
INSTRUCTIONS
1
Prepare the produce
Preheat the oven to 425°F. Peel the carrots and cut into 4 inch pieces. Dice the Persian cucumber. Roughly chop the cilantro leaves and stems. Peel and thinly slice the garlic. Peel and mince the ginger. Trim the serrano pepper and halve lengthwise.
2
Roast the vegetables
Add the carrot fries, halved serrano pepper, 2 tsp olive oil, salt, and pepper to a baking sheet, and toss. Roast the serrano pepper until lightly browned and blistered, 10 to 12 minutes. Continue to roast the carrot fries until crispy and browned in places, 15 to 18 minutes.
3
Make the cucumber yogurt
Add the diced Persian cucumber, yogurt, and a pinch of salt and pepper to a medium bowl. Toss to evenly coat the cucumbers.
4
Build the sandwich
Roughly chop the roasted serrano pepper. Place 2 slices of sourdough bread on a cutting board. Spread mango chutney on each slice. Top with chopped serrano pepper, mozzarella, and cilantro. Gently close the sandwiches with the remaining slices of sourdough bread.
5
Grill the grilled cheese
Heat 3 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced garlic, minced ginger, and brown mustard seeds. Cook until fragrant, 1 to 2 minutes. Add sandwiches and cook, applying pressure with a spatula, until cheese has melted and sandwiches are golden brown, 4 to 5 minutes per side.
6
Serve
Cut the Indian-style grilled cheese sandwiches in half and divide between plates. Serve with carrot fries and cucumber yogurt. Dig in!
1
 
Cook the quinoa

Add the quinoa, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 12 to 15 minutes.

2
 
Prepare ginger garlic sauce

Drain the tofu, pat dry with a clean kitchen towel, and cut into 1 inch cubes. Peel and mince the ginger and garlic. Slice scallions into 2 inch pieces. Roughly chop the bird’s eye chiles. Add minced ginger, minced garlic, as much chopped bird’s eye chile as you’d like, tamari, turbinado sugar, and rice vinegar to a medium bowl. Whisk the ginger garlic sauce to combine.

3
 
Crisp the tofu

Bring a large pot with 2 inches (4 inches) salted water to a boil for the broccoli. Add cubed tofu, cornstarch, just 2 tsp (4 tsp) tuxedo sesame seeds, and a pinch of salt and pepper to a large bowl and toss to coat. Heat 2 tbsp (4 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook, tossing occasionally, until crispy and browned in places, 5 to 8 minutes.

4
 
Add the sauce

Add the sliced scallion to the skillet with the tofu and cook 1 to 2 minutes. Reduce heat to low and add ginger garlic sauce. Toss to coat, and cook until sauce thickens, about 30 seconds.

5
 
Steam the broccoli

Add broccoli florets to the boiling water and cook until tender and bright green, 2 to 3 minutes. Drain, and sprinkle with salt and pepper.

6
 
Serve

Divide the cooked quinoa and steamed broccoli between large plates and top with General Tso’s tofu. Sprinkle with the remaining tuxedo sesame seeds. Enjoy!

 

 

Beet & Coconut Bacon Flatbreads with Herbed Cashew Cheese
  1. 1 red beet
  2. 1 tsp tamari
  3. 1 tbsp maple syrup
  4. ¼ tsp liquid smoke
  5. ½ cup toasted coconut
  6. 2 multigrain flatbreads
  7. 1 garlic clove
  8. 2 oz Treeline® Cashew Cheese
  9. 2 scallions
  10. 2 tsp (4 tsp) vegetable oil*
  11. 1 tbsp (2 tbsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (cashew, coconut), wheat
 
INSTRUCTIONS
1
Roast the beets
Preheat the oven to 425°F. Peel the red beet(s) and cut into ¼ inch thick wedges. Add to a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast until fork-tender, 20 to 25 minutes.
2
Prepare the syrup
Add the tamari, maple syrup, just ¼ tsp (½ tsp) liquid smoke, and a pinch of pepper to a small bowl and whisk until combined.
3
Make the coconut bacon
Heat a large nonstick skillet over low heat. Add toasted coconut and syrup mixture, and toss to coat. Cook until slightly charred, stirring constantly to prevent burning, 5 to 7 minutes.
4
Prepare the herb cashew cheese
Toast the multigrain flatbreads in the oven for 3 to 5 minutes. Peel and mince the garlic. Add minced garlic, cashew cheese, and 1 tbsp (2 tbsp) olive oil to a medium bowl, and blend the herbed cashew cheese until smooth.
5
Serve
Thinly slice the scallions. Spread herbed cashew cheese on the toasted multigrain flatbreads. Top with roasted red beets and coconut bacon. Cut the beet and coconut bacon flatbreads with herb cashew cheese into wedges, and sprinkle with sliced scallion. Dig in!
Roasted Red Pepper & Avocado Quesadillas with Refried Beans & Lime Crema
 
  1. 13.4 oz black beans
  2. 1 lime
  3. 4 oz roasted red peppers
  4. 1 avocado
  5. 2 oz baby spinach
  6. 1 tsp chorizo spice blend
  7. 2 tbsp vegan cream cheese
  8. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  9. 2 whole wheat flour tortillas
  10. 1 tbsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
 
INSTRUCTIONS
1
Prepare the vegetables
Drain and rinse the black beans. Halve and juice the lime(s). Finely chop the red peppers. Halve the avocado(s), remove the pit(s), and thinly slice the flesh. Roughly chop the baby spinach.
2
Cook the beans
Heat 2 tsp (4 tsp) vegetable oil in a small saucepan over medium heat. Add black beans, chorizo spice blend, ¼ tsp (½ tsp) salt, and 2 tbsp (4 tbsp) water. Mash mixture with the back of a fork and cook until hot, 3 to 5 minutes. Add just half the lime juice and a pinch of salt, and stir. Taste the refried beans and add salt and pepper as necessary.
3
Mix the sauces
Add the chopped red peppers, cream cheese, and a pinch of salt to a medium bowl, and mix well with a fork. Add Vegenaise, remaining lime juice, and a pinch of salt and pepper to a small bowl, and mix the lime crema.
4
Build the quesadillas
Lay the whole wheat flour tortillas on a flat surface. Spread refried beans on half of each tortilla, and top with red pepper cream cheese, sliced avocado, and chopped baby spinach. Fold the quesadillas and gently press to seal.
5
Cook the quesadillas
Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Once the oil is hot, add one quesadilla, cook until the bottom is golden brown, and carefully flip to brown the other side, 2 to 3 minutes per side. Repeat with the remaining quesadilla(s).
6
Serve
Cut each roasted red pepper & avocado quesadilla into four pieces and serve with lime crema for dipping. Enjoy!
Creamy Tomato Bisque with Quinoa & Parmesan Roasted Cauliflower
  1. ¼ cup quinoa
  2. 6 oz cauliflower florets
  3. 4 garlic cloves
  4. 1 shallot
  5. ¼ cup cashews
  6. 14.5 oz diced tomatoes
  7. 5.5 oz coconut milk
  8. 2 tbsp soy-free vegan parmesan
  9. ¼ oz fresh basil
  10. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: tree nut (cashew, coconut)
 
INSTRUCTIONS
1
Cook the quinoa
Preheat oven to 400°F. Add quinoa, ½ cup (1 cup) water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 10 to 12 minutes.
2
Roast the cauliflower
Transfer the cauliflower florets to a baking sheet and toss with 1 tbsp (2 tbsp) olive oil and a pinch of salt and pepper. Roast until tender and browned in places, 12 to 15 minutes.
3
Sauté the aromatics
Peel and chop the garlic. Peel and roughly chop the shallot(s). Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium heat. Add chopped garlic and chopped shallot and cook until softened, 3 to 5 minutes.
4
Blend the bisque
Add the cashews, tomatoes, coconut milk, and ¼ cup (½ cup) water to the large pot. Bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Carefully pour the bisque into a blender and purée until smooth. Sprinkle tomato bisque with salt and pepper.
5
Serve
Tear the basil leaves. Toss roasted cauliflower with just 1 tbsp (2 tbsp) parmesan. Divide the creamy tomato bisque between large bowls, and top with quinoa and parmesan roasted cauliflower. Sprinkle with torn basil and remaining parmesan. Soup’s on!
Thanksgiving Sandwiches with Roasted Brussels & Classic Gravy
  1. 8 oz Brussels sprouts
  2. 1 green apple
  3. 4 oz broccoli slaw
  4. 1 tbsp white balsamic vinegar
  5. 1 shallot
  6. 1 garlic clove
  7. ¼ oz fresh sage
  8. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  9. 1 tbsp all-purpose flour
  10. 1 Not-Chick'n™ Bouillon Cube
  11. 2 ancient grain rolls
  12. ¼ cup cranberry sauce
  13. 1 tbsp + 2 tsp (2 tbsp + 4 tsp) vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: wheat
INSTRUCTIONS
1
Roast the sprouts
Preheat the oven to 425°F. Trim and slice the Brussels sprouts, and transfer to a baking sheet. Add 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper, and toss. Roast until the Brussels sprouts begin to brown and crisp, 12 to 15 minutes.
2
Make the slaw
Thinly slice the green apple(s). Add sliced green apple, broccoli slaw, white balsamic vinegar, and a pinch of salt and pepper to a large bowl. Toss the apple slaw to combine. Peel and mince the shallot(s). Mince the garlic.
3
Toast the sage
Heat 1 tbsp (2 tbsp) vegetable oil in a small saucepan over medium-high heat. Add sage leaves and cook until fragrant, 1 to 2 minutes. Remove toasted sage with a slotted spoon, transfer to a cutting board, and roughly chop. Add chopped sage, Vegenaise, and a pinch of salt to a small bowl, and stir the sage mayo.
4
Prepare the gravy
Return the saucepan with sage oil to medium-high heat. Add minced shallot and minced garlic and cook until softened, 2 to 3 minutes. Add all-purpose flour and cook, stirring frequently, for 1 minute. Add ½ cup (1 cup) water and the bouillon cube(s), and whisk until bouillon cube dissolves. Reduce heat to low and simmer until gravy thickens, 5 to 7 minutes. Taste, and add salt and pepper as necessary.
5
Build the sandwiches
Halve the ancient grain rolls lengthwise, place directly on the oven rack, and toast until warmed, 3 to 4 minutes. Spread sage mayo on the bottom half of each toasted roll. Add roasted Brussels sprouts and just half the apple slaw. Spread cranberry sauce on the other half of each toasted roll, and place atop the apple slaw to close the sandwiches. Cut Thanksgiving sandwiches in half crosswise.
6
Serve
Serve the Thanksgiving sandwiches with roasted Brussels with classic gravy for dipping, along with any remaining apple slaw and sage mayo on the side. Dig in!
Spinach Artichoke Grilled Cheese with Hot Pepper Mayo & Oregano Fries
 
  1. 1 russet potato
  2. ½ tsp dried oregano
  3. 2 oz pickled jalapeños
  4. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  5. 13.75 oz artichoke hearts
  6. 2 garlic cloves
  7. 2 oz baby spinach
  8. 4 slices sourdough bread
  9. 2 oz vegan mozzarella
  10. 1 tbsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: wheat
 
INSTRUCTIONS
1
Roast the fries
Preheat oven to 425°F. Cut the russet potato into slices about ½ inch thick. Transfer to a baking sheet and toss with 2 tsp olive oil, dried oregano, and a pinch of salt and pepper. Roast fries until browned and crisp in places, 18 to 20 minutes.
2
Make the mayo
Finely chop the jalapeños. Add chopped jalapeños, just half the Vegenaise, and a pinch of pepper to a small bowl. Stir the hot pepper mayo.
3
Start the filling
Drain and roughly chop the artichoke hearts. Mince the garlic. Add 1 tsp olive oil to a large nonstick skillet over medium-high heat. Add ½ cup chopped artichoke hearts and cook until crispy in places, 5 to 6 minutes. Add minced garlic and cook until aromatic, about 1 minute. Add baby spinach, toss to combine, and transfer mixture to a bowl. Wipe the skillet clean and set aside, off heat.
4
Build the sandwiches
To assemble the sandwiches, place two slices of sourdough bread on a flat surface and spread just ½ tbsp Vegenaise on each slice. Flip slices over and spread hot pepper mayo on the other side. Add mozzarella and spinach artichoke mixture, and remaining sourdough bread slices. Spread remaining Vegenaise on top of each sandwich.
5
Cook the grilled cheese
Place a large nonstick skillet over medium heat. Add sandwiches and cook, occasionally pressing down with a spatula, until golden brown and the cheese has melted, 2 to 3 minutes per side.
6
Serve
Cut the spinach artichoke grilled cheese sandwiches in half and serve with oregano fries. Enjoy!
1
 
Prepare the produce

Bring a large pot of salted water to a boil. Peel and dice the carrot(s). Trim and dice the radishes, celery, and zucchini(s). Slice seitan into bite-size pieces.

2
 
Cook the pasta

Once the water is boiling add the rotini pasta, stir, and cook until al dente, 8 to 10 minutes. Drain, rinse pasta under cold water to stop the cooking process, and transfer to a large bowl.

3
 
Crisp the seitan

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add sliced seitan and cook until crispy, 5 to 7 minutes. Add BBQ sauce and cook until the sauce thickens, 1 to 3 minutes.

4
 
Prepare the pasta salad

Add the Veganaise, Dijon mustard, agave, apple cider vinegar, and a pinch of salt and pepper to the cooked rotini pasta and toss. Add diced carrot, diced radish, diced celery, and diced zucchini and toss.

5
 
Serve

Divide the rotini pasta salad between shallow bowls and top with the barbecue seitan. Tuck in!

 

 

Coconut Tofu with Crunchy Date Slaw & Peanut Sauce
 
  1. ½ cup sushi rice
  2. 10 oz organic firm tofu
  3. 2 oz dates
  4. 1 lime
  5. 6 oz shredded red cabbage
  6. 2 tbsp sesame seeds
  7. ¼ cup cornstarch
  8. ⅓ cup toasted coconut
  9. ¼ cup panko breadcrumbs
  10. ¼ cup spicy peanut sauce
  11. ¼ cup + 1 tsp (½ cup + 2 tsp) vegetable oil*
  12. Salt*
  13. *Not included
  14. For full ingredient list, see Nutrition
 
INSTRUCTIONS
1
Cook the sushi rice
Add the sushi rice, 1 cup water, and a pinch of salt to a medium saucepan and bring to a boil. Cover, reduce heat to low, and cook until grains are tender and water is absorbed, 13 to 15 minutes.
2
Prepare the crunchy date slaw
Pat the tofu dry with a clean kitchen towel and cut into 6 slices. Finely chop the dates, removing the pits. Halve and juice the lime. Add chopped dates, lime juice, red cabbage, just 1 tsp sesame seeds, 1 tsp vegetable oil, and a pinch of salt to a medium bowl. Toss the crunchy date slaw.
3
Prepare the coconut crust
Add the cornstarch and ¼ cup cold water to a small bowl and whisk to combine. Add remaining sesame seeds, toasted coconut, and panko breadcrumbs to a plate and mix.
4
Fry the tofu
Toss the sliced tofu in the cornstarch mixture, remove, and press into the coconut breadcrumbs to coat. Heat ¼ cup vegetable oil in a large nonstick skillet over medium heat. Once hot, add the breaded tofu and cook until browned, 3 to 4 minutes per side. Transfer to a plate, sprinkle with salt, and cover loosely to keep warm.
5
Heat the peanut sauce
Wipe the skillet clean and return to medium-low heat. Add spicy peanut sauce and 2 tbsp water to the skillet. Bring to a simmer and cook until hot, 1 to 2 minutes.
6
Serve
Divide the cooked sushi rice and crunchy date slaw between plates. Top with coconut tofu and serve with peanut sauce for dipping. Bon appétit!
Gnocchi with Dilly-Fried Cabbage & Apple Arugula Salad
 
MAIN INGREDIENTS
 
  1. 1 onion
  2. ½ oz fresh dill
  3. 1 lemon
  4. 1 apple
  5. 2 oz baby arugula
  6. 3 tbsp vegan butter
  7. 8 oz shredded cabbage
  8. 1 tsp smoked paprika
  9. 10 oz fresh gnocchi
  10. ¼ cup vegan sour cream
  11. 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
 
 
INSTRUCTIONS
1
Prepare the vegetables
Bring a large pot of salted water to a boil for the gnocchi. Peel and thinly slice the onion. Pick and chop the dill fronds. Halve and juice the lemon. Thinly slice the apple and add to a medium bowl with the baby arugula.
2
Saute the cabbage and onions
Place a large nonstick skillet over medium-high heat and add the butter. Once melted, add sliced onion and cabbage and cook, stirring occasionally, until browned and softened, 5 to 7 minutes. Add smoked paprika and 1 tsp of salt, stir, and reduce heat to low.
3
Cook the gnocchi
Add the gnocchi to the boiling water and cook until they float to the surface, 3 to 4 minutes. Drain gnocchi and add to the skillet with the cabbage. Cook, stirring occasionally, until gnocchi are browned in places, 4 to 6 minutes.
4
Add the dill
Add just half the chopped dill and a pinch of pepper to the gnocchi. Taste, and add salt and pepper as necessary. Add remaining chopped dill, half the lemon juice, sour cream, and a pinch of salt to a small bowl and combine.
5
Serve
Add 2 tsp olive oil, remaining lemon juice, and a pinch of salt and pepper to the apple arugula salad. Divide the gnocchi with dilly-fried cabbage between large plates and top with dill sour cream. Serve with apple arugula salad. Dig in!
Pesto Bean Burgers with Roasted Peppers and Carrot Fries
 
MAIN INGREDIENTS
  1. 1 lemon
  2. 1 can cannellini beans
  3. 2 garlic cloves
  4. 1 tbsp flaxseed meal
  5. ¼ cup garbanzo bean flour
  6. 1 tsp herbs de Provence
  7. ¼ tsp red pepper flakes
  8. 8 oz carrots
  9. ½ tsp coriander
  10. 1 oz baby kale
  11. ¼ cup Follow Your Heart® Pesto Vegenaise
  12. 2 oz roasted red peppers
  13. 2 pretzel buns
  14. Fresh basil
  15. 2 tsp olive oil*
  16. 2 tbsp vegetable oil*
  17. Salt and pepper*
  18. *Not included
Allergens: Wheat
 
INSTRUCTIONS
1
Prepare the mix
Rinse and dry the produce. Preheat the oven to 400°F. Zest the lemon. Drain and rinse the cannellini beans. Add the lemon zest, beans, garlic, flaxseed meal, garbanzo bean flour, herbs de Provence, as much of the red pepper flakes as you’d like, and ¼ tsp salt to the food processor. Pulse a few times to mix, until just combined.
2
Make the patties
Divide the bean mixture into two equal portions and form into patties about 1 inch thick. Place in the refrigerator until you’re ready to cook them.
3
Prep the carrot fries
Peel the carrots and cut into 4 inch long sticks (you want a “fry shape”). On a baking sheet, toss with 2 tsp olive oil, coriander, salt and pepper. Bake carrot fries until tender and brown in places, about 10 to 15 minutes.
4
Sear the burgers
Place a medium nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Cook the burger patties until golden brown and firm, about 4 to 6 minutes per side.
5
Prepare the trimmings
Slice the roasted red peppers into thin strips. Pop the pretzel buns in the oven to warm. Pick the basil leaves from the stems.
6
Build the burgers
Halve the lemon. Spread the top pretzel buns with some of the Follow Your Heart® Pesto Vegenaise. On the bottom buns layer the burger patties, roasted red peppers, basil, and baby kale. Top with a squeeze of lemon juice and close them up. Serve bean burgers with the carrot fries and any remaining Pesto Vegenaise for dipping. Dig in!
Mexican Molletes with Refried Beans & Pico de Gallo
 
MAIN INGREDIENTS
  1. 2 torta rolls
  2. 2 radishes
  3. 1 Roma tomato
  4. 1 lime
  5. 1 red onion
  6. 1 head baby romaine lettuce
  7. 1 oz chipotle peppers in adobo
  8. 1 jalapeño
  9. 13.4 oz pinto beans
  10. 2 oz vegan mozzarella
  11. ¼ cup Follow Your Heart® High Omega Vegan Ranch Salad Dressing
  12. 2 tsp (4 tsp) vegetable oil*
  13. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
 
INSTRUCTIONS
1
Prepare the produce
Preheat the oven to 400°F. Slice torta rolls in half. Thinly slice radishes into matchsticks. Dice the Roma tomato(es). Juice the lime(s). Peel and dice the red onion(s). Roughly chop the baby romaine lettuce. Mince the chipotle peppers. Thinly slice the jalapeño(s) into rounds. Drain and rinse the pinto beans.
2
Make the pico de gallo
Add the radish matchsticks, diced Roma tomato, just half the lime juice, just ¼ cup (½ cup) diced red onion, and ¼ tsp (½ tsp) salt to a medium bowl. Mix the radish pico de gallo.
3
Cook the refried beans
Heat 2 tsp (4 tsp) vegetable oil in a small saucepan over medium heat. Add remaining diced red onion and cook until softened, 3 to 5 minutes. Add pinto beans, ¼ tsp (½ tsp) salt, 2 tbsp (4 tbsp) water, and as much minced chipotle as you’d like. Mash pinto beans with a fork and cook until warmed through, 3 to 4 minutes. Remove from heat, add remaining lime juice and a pinch of salt, and cover to keep warm.
4
Toast the torta rolls
Place the halved torta rolls on a baking sheet, cut side up, and drizzle each half with 1 tsp olive oil. Sprinkle with a pinch of salt and pepper and toast in the oven until golden brown, 3 to 4 minutes. Flip and toast for an additional 3 to 4 minutes.
5
Toast the molletes
Divide the refried beans between toasted torta rolls and top with mozzarella. Return baking sheet to the oven and toast until cheese melts and begins to brown, 2 to 3 minutes. Divide the Mexican molletes between large plates and top each with just 1 tbsp radish pico de gallo.
6
Serve
Add the chopped baby romaine lettuce, 1 tbsp (2 tbsp) olive oil, a pinch of salt and pepper, and remaining radish pico de gallo to a large bowl. Toss well, and divide salad between plates. Drizzle everything with ranch dressing and top with sliced jalapeño. Buen provecho!
Japanese Gnocchi with Miso Tomato Butter & Nori Spice
MAIN INGREDIENTS
  1. 1 onion
  2. 2 garlic cloves
  3. 1 oz fresh ginger
  4. 6 oz baby bok choy
  5. 1 scallion
  6. 1 lime
  7. 10 oz fresh gnocchi
  8. 1 tbsp smoked nori spice
  9. 2 tbsp white miso paste
  10. 2 tbsp tomato powder
  11. 3 tbsp vegan butter
  12. 2 tbsp (4 tbsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
INSTRUCTIONS
1
Prepare the produce
Bring a large pot of salted water to a boil. Peel and dice the onion. Peel and mince the garlic and ginger. Roughly chop the baby bok choy. Thinly slice the scallion. Halve the lime, juice one half, and cut the other half into wedges.
2
Start the gnocchi
Add gnocchi to the large pot of boiling water and cook until they float to the surface, 3 to 5 minutes. Reserve 1 cup pasta water, drain the gnocchi, and toss cooked gnocchi with 1 tsp olive oil to prevent sticking.
3
Crisp the gnocchi
Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add cooked gnocchi and sauté until browned in places, 5 to 7 minutes. Remove skillet from heat and add just 2 tsp smoked nori spice, stir, and transfer crisped gnocchi to a plate. Cover to keep warm.
4
Cook the aromatics
Return the skillet to medium-high heat with 1 tbsp olive oil. Add diced onion, minced garlic, and minced ginger. Cook until softened, 3 to 5 minutes.
5
Finish the sauce
Add the lime juice, reserved pasta water, white miso paste, tomato powder, and butter to the skillet, stir, and bring to a boil. Reduce to a simmer, taste the miso tomato butter, and add salt and pepper as necessary. Add chopped baby bok choy to the skillet and cook, tossing until just wilted, 1 to 2 minutes.
6
Serve
Divide the miso tomato butter and baby bok choy between large plates and top with the Japanese gnocchi. Sprinkle with sliced scallion and remaining smoked nori spice. Serve with lime wedges. Bon appétit!
 
Mediterranean Flatbreads with Apricots & Cashew Cheese
MAIN INGREDIENTS
  1. 2 garlic cloves
  2. 4 oz rainbow Swiss chard
  3. 2 oz dried apricots
  4. 13.4 oz chickpeas
  5. 1 lemon
  6. 2 tsp dried oregano
  7. 2 multigrain flatbreads
  8. 2 oz Treeline® Cashew Cheese
  9. 3 tbsp + 2 tsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: soy, tree nut (cashew), wheat
 
INSTRUCTIONS
1
Prepare the produce
Preheat the oven to 425°F. Peel and mince the garlic. Thinly slice rainbow Swiss chard, keeping the stems and leaves separate. Roughly chop the dried apricots. Drain and rinse the chickpeas, and pat dry with a clean kitchen towel.
2
Make the oregano hummus
Halve and juice the lemon. Add minced garlic, chickpeas, lemon juice, oregano, 3 tbsp olive oil, and a pinch of salt and pepper to a food processor. Blend until smooth.
3
Toast the flatbread
Place multigrain flatbreads directly on the oven rack and bake until slightly crisp, 3 to 5 minutes.
4
Saute the Swiss chard
Heat 2 tsp olive oil in a large nonstick skillet over medium-high heat. Add sliced rainbow Swiss chard stems and a pinch of salt and pepper. Cook until tender, 2 to 3 minutes. Add sliced rainbow Swiss chard leaves and cook until wilted, another 1 to 2 minutes.
5
Serve
Spread the oregano hummus on the toasted multigrain flatbreads. Top with sautéed rainbow Swiss chard and chopped apricots. Dollop with cashew cheese. Tuck in!
Kimchi Quesadillas with Togarashi Sweet Potato Fries and Lemon Aioli
 
MAIN INGREDIENTS
  1. 1 sweet potato
  2. 1 tsp togarashi
  3. 13.4 oz black beans
  4. 1 tsp chili powder
  5. 1 lemon
  6. ¼ cup Follow Your Heart® Soy-Free Vegenaise
  7. 1 jalapeño
  8. 5.5 oz vegan cabbage kimchi
  9. 2 whole wheat tortillas
  10. vegetable oil*
  11. Salt*
  12. *Not included
  13. For full ingredient list, see Nutrition
INSTRUCTIONS
1
Roast the sweet potato fries
Preheat the oven to 425°F. Cut the sweet potato into wedges and place on a baking sheet. Toss with 1 tbsp (2 tbsp) vegetable oil, togarashi, and a pinch of salt. Roast until the sweet potatoes are crisp in places and slightly browned, 20 to 25 minutes.
2
Cook the beans
Drain and rinse the black beans. Heat 1 tsp (2 tsp) olive oil in a small saucepan over medium heat. Add the black beans, chili powder, ¼ tsp (½ tsp) salt, and 2 tbsp (4 tbsp) water. Mash the beans with the back of a fork, stir well, and cook until hot, 3 to 4 minutes. Taste, and add salt as necessary. Cover and set aside.
3
Make the lemon aioli
Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Add the lemon juice, Vegenaise, and a pinch of salt to a small bowl. Mix the lemon aioli.
4
Build the kimchi quesadillas
Thinly slice the jalapeño(s). Roughly chop the kimchi. Lay the tortillas on a flat surface and add the mashed black beans to one side of each tortilla. Top the beans with the chopped kimchi and sliced jalapeño, fold the tortillas in half, and press to seal.
5
Crisp the kimchi quesadillas
Heat 1 tsp vegetable oil in a large nonstick skillet over medium heat. Add the first kimchi quesadilla and cook until lightly browned, 2 to 3 minutes per side. Repeat with the remaining quesadilla(s).
6
Serve
Cut each quesadilla into thirds and divide between plates. Top the kimchi quesadillas with any remaining sliced jalapeño and serve with togarashi sweet potato fries, lemon wedges, and lemon aioli for dipping. Enjoy with a nice cold cerveza!
Thai Tempeh Khao Soi with Bok Choy & Crispy Onions
 
MAIN INGREDIENTS
  1. 1 oz fresh ginger
  2. 2 garlic cloves
  3. 6 oz baby bok choy
  4. 1 lime
  5. 1 shallot
  6. 1 Thai chile
  7. 2 tsp turbinado sugar
  8. 2 tbsp red curry paste
  9. 2 tsp tamari
  10. 5.5 oz coconut milk
  11. 7 oz dried rice noodles
  12. 8 oz tempeh
  13. 2 tbsp crispy onions
  14. 3 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy, tree nut (coconut), wheat
 
INSTRUCTIONS
1
Prepare the produce
Bring a large pot of salted water to a boil for the rice noodles. Peel and mince the ginger and garlic. Trim and thinly slice the baby bok choy. Peel and thinly slice the shallot. Halve and juice the lime. Thinly slice the Thai chile.
2
Pickle the shallot
Add the sliced shallot, just half the lime juice, just 1 tsp turbinado sugar, and a pinch of salt to a small bowl and toss to combine.
3
Make the broth
Measure ¾ cup coconut milk and set aside. Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Add minced ginger, minced garlic, and red curry paste. Cook until fragrant, 1 to 2 minutes. Add tamari, coconut milk, 1½ cups water, ½ tsp salt, and ½ tsp pepper. Bring to a simmer, add sliced baby bok choy, and reduce heat to low.
4
Cook the rice noodles
Add rice noodles to the large pot of boiling water, stir, and remove from heat. Cook, stirring occasionally, until noodles are tender, 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.
5
Crisp the tempeh
Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Crumble tempeh and add to the skillet. Add a pinch of salt and pepper and cook, tossing occasionally, until tempeh is browned and crispy, 5 to 7 minutes. Add remaining turbinado sugar and cook another 2 to 3 minutes.
6
Serve
Add the remaining lime juice to the broth. Taste, and add salt as necessary. Divide the broth between shallow bowls. Add the cooked rice noodles, crispy tempeh, pickled shallot, and sliced Thai chile. Top the Thai tempeh khao soi with crispy onions. Bon appétit!
Citrus Beet Bowls with Pesto Vinaigrette & Crispy Chickpeas
MAIN INGREDIENTS
  1. 4 oz cubed beets
  2. 13.4 oz chickpeas
  3. 2 tsp Italian spice
  4. ½ cup millet
  5. 2 tbsp vegan basil pesto
  6. 2 tbsp red wine vinegar
  7. 1 avocado
  8. 1 orange
  9. 2 oz Treeline® Cashew Cheese
  10. 2 tbsp vegetable oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: tree nuts
 
INSTRUCTIONS
1
Roast the beets and chickpeas
Preheat the oven to 425°F. Add the beets to one side of a baking sheet and toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Drain and rinse the chickpeas, and pat dry. Add the chickpeas to the other side of the baking sheet and toss with 1 tbsp vegetable oil, Italian spice, and a pinch of salt. Roast until the beets are tender and the chickpeas are crispy, 15 to 20 minutes.
2
Cook the millet
Heat a small saucepan over medium-high with the millet. Cook until the grains are lightly toasted, 3 to 5 minutes. Add 1 cup water and a pinch of salt. Bring to a boil and reduce heat to low. Cover and cook until water is absorbed, 15 to 17 minutes. Keep covered until you’re ready to serve.
3
Make the pesto vinaigrette
In a medium bowl, whisk together the basil pesto and red wine vinegar. Taste and add salt and pepper as necessary.
4
Prepare the avocado and orange
Halve the avocado, remove the pit, and thinly slice the flesh. Use a sharp knife to remove the orange peel and pith (the white part that covers the orange). Roughly chop the orange.
5
Serve
Divide the cooked millet between bowls and top with the roasted beets, crispy chickpeas, sliced avocado, and chopped orange, and drizzle with pesto vinaigrette. Dollop cashew cheese on the citrus beet bowls. Dig in!
Okonomiyaki with BBQ Sauce & Sesame Asparagus
 
MAIN INGREDIENTS
  1. 3 scallions
  2. 2 garlic cloves
  3. 1 oz fresh ginger
  4. 1 carrot
  5. 6 oz asparagus
  6. ¾ cup + 2 tbsp all purpose flour
  7. 8 oz shredded green cabbage
  8. 1 tbsp tuxedo sesame seeds
  9. 2 tbsp Follow Your Heart® Soy Free Vegenaise®
  10. 2 tbsp Bali BBQ Sauce
  11. 1 tbsp Sriracha
  12. vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
 
INSTRUCTIONS
1
Prepare the vegetables
Thinly slice the scallions, keeping the whites and greens separate. Peel and mince the garlic and ginger. Shred the carrot on the largest side of a box grater. Trim about an inch off the ends of the asparagus.
2
Mix the batter
In a large bowl, combine the flour, ¾ cup water, and a pinch of salt, and whisk until smooth. Add the sliced scallion whites, minced garlic, shredded carrot, and green cabbage. Stir with a spoon to combine. (The batter will be very thick.)
3
Cook the okonomiyaki
Heat a large nonstick skillet with 1 tbsp vegetable oil over medium-high heat. Once the oil is hot, add half of the batter. Spread evenly into a ½ inch thick pancake and lower heat to medium-low. Cook until the bottom is browned, 4 to 6 minutes, then flip and cook for another 3 to 5 minutes. Transfer to a plate and sprinkle with salt. Repeat with the remaining batter.
4
Cook the asparagus
Return the skillet to medium-high heat with 1 tsp vegetable oil. Once the oil is hot, add the minced ginger and asparagus. Cook, tossing occasionally, until crisp-tender, 2 to 3 minutes. Sprinkle with sesame seeds.
5
Serve
Divide okonomiyaki between large plates and drizzle with Vegenaise and Bali BBQ sauce. Top with as much Sriracha as you’d like. Sprinkle with sliced scallion greens and serve with sesame asparagus. いただきます! (That’s a Japanese expression of gratitude often spoken before eating a meal.)
Lemon Zucchini Noodles with Cashew Cream and Crispy Artichoke Hearts
 
  1. ½ cup cashews
  2. 13.75 oz artichoke hearts
  3. 2 zucchini
  4. 1 lemon
  5. 1 garlic clove
  6. 2 tsp white miso paste
  7. 1 tbsp nutritional yeast
  8. 1 tbsp hemp seeds
  9. ¼ cup pumpkin seeds
  10. ½ tsp red chile flakes
  11. 1 tbsp olive oil*
  12. Salt*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
INSTRUCTIONS
1
Soak the cashews
Add the cashews and ½ cup of hot tap water to a small bowl. Let nuts soak for at least 10 minutes. Drain the artichoke hearts and pat dry with a clean kitchen towel.
2
Crisp the artichokes
Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add the artichoke hearts, cut side down, and cook until crispy in places, 5 to 8 minutes. Transfer the crispy artichoke hearts to a plate and sprinkle with salt.
3
Make the zoodles
Trim the zucchini and cut lengthwise into planks about ¼ inch thick. Stack, and cut into thin strips to make noodles.
4
Make the cashew cream
Zest and halve the lemon, juice one half, and divide the other half into wedges. Peel the garlic. Add the cashews and their soaking water, lemon juice, garlic, white miso paste, nutritional yeast, and a pinch of salt and pepper to a blender. Blend the cashew cream on high until smooth.
5
Cook the zoodles
Return the skillet to medium-high heat and add the zucchini noodles. Sprinkle with salt and pepper and cook, tossing occasionally, until tender, 1 to 2 minutes.
6
Serve
Divide the zucchini noodles between serving bowls. Pour cashew cream over the zucchini noodles and top with crispy artichoke hearts. Sprinkle with lemon zest, hemp seeds, pumpkin seeds, and as much of the red chile flakes as you’d like. Serve with lemon wedges. Bon appétit!
Buffalo Tempeh Quinoa Bowls with Roasted Peppers & Dill Sour Cream
 
MAIN INGREDIENTS
  1. ½ cup quinoa
  2. 1 red bell pepper
  3. 1 green bell pepper
  4. 1 red onion
  5. 1 celery stalk
  6. 1 cucumber
  7. 2 radishes
  8. 1 garlic clove
  9. 8 oz tempeh
  10. ¼ cup Buffalo sauce
  11. ¼ cup vegan sour cream
  12. 1 tsp dried dill
  13. 2 tbsp + 2 tsp (4 tbsp + 4 tsp) vegetable oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
  17. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (coconut)
 
INSTRUCTIONS
1
Cook the quinoa
Preheat the oven to 425°F. Add quinoa, 1 cup (2 cups) water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes.
2
Prepare the vegetables
Trim, deseed, and thinly slice the red bell pepper(s) and green bell pepper(s). Peel and thinly slice the onion(s). Thinly slice celery. Slice cucumber(s) into half moons. Trim radishes and cut into matchsticks. Peel and mince the garlic.
3
Roast the vegetables
Place the sliced bell peppers and sliced onion on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Roast until tender and slightly browned, 12 to 15 minutes.
4
Crisp the tempeh
Heat 2 tbsp (4 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Crumble tempeh and add to the skillet along with a pinch of salt and pepper. Cook until golden brown and crisp in places, 4 to 5 minutes. Add Buffalo sauce and cook until slightly thickened, 2 to 3 minutes.
5
Make the dill sour cream
Add the minced garlic, sour cream, dill, and a pinch of salt and pepper to a small bowl. Whisk the dill sour cream.
6
Serve
Divide the cooked quinoa between bowls and top with roasted peppers and onion, sliced celery, sliced cucumber, radish matchsticks, and Buffalo tempeh. Dollop Buffalo tempeh quinoa bowls with dill sour cream. Bon appétit!
Beet Burgers with Smoky Tomato Aioli and Potato Wedges
 
MAIN INGREDIENTS
  1. ¼ cup quinoa
  2. 1 shallot
  3. 1 russet potato
  4. 3 tbsp Follow Your Heart® Soy Free Vegenaise
  5. 1 tsp tomato powder
  6. 2 tsp liquid smoke
  7. ½ cup green peas
  8. 2 oz shredded red beets
  9. ½ cup panko breadcrumbs
  10. 2 pretzel buns
  11. ½ oz pea shoots
  12. 2 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, wheat
 
INSTRUCTIONS
1
Cook the quinoa
Preheat the oven to 425°F. Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains burst and the water is absorbed, 8 to 10 minutes.
2
Roast the potato wedges
Cut the russet potato into ½ inch thick wedges. Place the potato wedges on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the potato wedges until crisp and browned in places, 18 to 20 minutes.
3
Make the smoky tomato aioli
In a small bowl, combine the Vegenaise, tomato powder, 1 tbsp water, and just ⅛ tsp liquid smoke. Taste the aioli and add salt as necessary. Peel and thinly slice the shallot into rounds.
4
Make the burgers
Add the cooked quinoa, green peas, red beets, panko breadcrumbs, and ½ tsp salt to a food processor or blender. Blend until well combined (about 10 pulses), scraping down the sides as necessary.
5
Cook the beet burgers
Divide the beet burger mixture in half and form two patties, each about ¾ inch thick. Heat a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add the beet burgers and cook until crisp and warmed through, 5 to 7 minutes per side. Halve and toast the pretzel buns.
6
Serve
Top the toasted pretzel buns with cooked beet burgers, smoky tomato aioli, sliced shallot, and pea shoots. Serve with roasted potato wedges and any remaining smoky tomato aioli for dipping. Dig in!
Madras Style Cauliflower with Mango Freekeh & Cilantro Chutney
 
MAIN INGREDIENTS
  1. ½ cup cracked wheat freekeh
  2. 1 zucchini
  3. 1 shallot
  4. 6 oz cauliflower florets
  5. 2 tsp curry powder
  6. ¼ cup sliced almonds
  7. 1 mango
  8. ¼ cup dried currants
  9. ¼ cup cilantro chutney
  10. 1 tbsp vegetable oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
 
INSTRUCTIONS
1
Cook the freekeh
Preheat the oven to 425°F. Add the freekeh to a small saucepan over medium-high heat. Toast, shaking occasionally, until the grains are fragrant, 2 to 3 minutes. Add 1 cup (2 cups) water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer freekeh until tender, 15 to 20 minutes.
2
Roast the vegetables
Trim and cut the zucchini into half moons, about 1 inch thick. Peel the shallot and chop into large pieces. Transfer sliced zucchini, chopped shallot, and cauliflower to a baking sheet and toss with 1 tbsp (2 tbsp) vegetable oil, curry powder, and a pinch of salt and pepper. Roast until browned and crisp in places, 15 to 18 minutes.
3
Toast the almonds
Heat a small skillet over medium heat. Add the almonds and toast, tossing frequently, 2 to 4 minutes. Transfer toasted almonds to a small bowl.
4
Prepare the mango
Peel and dice the mango(es).
5
Serve
Add the toasted almonds, just half the diced mango, and the currants to the freekeh and stir to combine. Divide the mango freekeh between large plates. Top with madras style roasted vegetables and remaining diced mango. Serve with cilantro chutney on the side for dipping, or drizzle over the top of the bowls. Dig in!
Crispy Cauliflower Pakoras with Red Lentil Dal & Cilantro Chutney
 
MAIN INGREDIENTS
  1. 1 onion
  2. 1 oz fresh ginger
  3. 3 garlic cloves
  4. 6 oz broccoli florets
  5. 4 oz cauliflower florets
  6. 2 mini sweet peppers
  7. ¼ cup white vinegar
  8. 1 tsp turbinado sugar
  9. ½ cup red lentils
  10. 1 tsp curry powder
  11. 5.5 oz coconut milk
  12. ¾ cup garbanzo bean flour
  13. 1 tsp garam masala
  14. ¼ cup cilantro chutney
  15. ½ cup vegetable oil*
  16. Salt*
  17. *Not included
  18. For full ingredient list, see Nutrition
Allergens: tree nut (coconut)
 
INSTRUCTIONS
1
Prepare the vegetables
Peel and dice the onion. Peel and mince the garlic and ginger. Chop broccoli florets and cauliflower florets into bite-size pieces. Thinly slice the mini sweet peppers. Add white vinegar, turbinado sugar, and a pinch of salt to a medium bowl and whisk until sugar dissolves. Add sliced mini sweet peppers and toss to combine.
2
Start the red lentil dal
Rinse and sort the red lentils. Heat 1 tbsp vegetable oil in a small saucepan over medium heat. Add diced onion, just half the minced garlic, minced ginger, and a pinch of salt. Cook, stirring frequently, until onion softens, 3 to 4 minutes.
3
Finish the red lentil dal
Add curry powder to the saucepan, stir, and cook until fragrant, about 1 minute. Add red lentils, coconut milk, and ¾ cup water, and bring to a boil. Cover, reduce heat to low, and cook until lentils are tender and water is absorbed, 12 to 15 minutes.
4
Make the pakora batter
Add the remaining minced garlic, garbanzo bean flour, garam masala, ½ cup cold water, and ¼ tsp salt to a large bowl and whisk the pakora batter.
5
Fry the pakoras
Heat ½ cup vegetable oil in a medium skillet over medium-high heat. Once the oil is hot, toss chopped broccoli florets and chopped cauliflower florets in the pakora batter, remove, and gently place in the skillet. Cook until lightly browned, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.
6
Serve
Divide the red lentil dal between bowls and top with crispy cauliflower pakoras and pickled mini sweet peppers. Drizzle with cilantro chutney. Tuck in!
Curried Cauliflower Tartine with Hummus & Roasted Red Peppers
 
  1. 2 ancient grain rolls
  2. 3.5 oz curried pickled cauliflower
  3. 4 oz roasted red peppers
  4. 1 scallion
  5. 4 oz hummus
  6. For full ingredient list, see Nutrition
Allergens: wheat
 
INSTRUCTIONS
1
Prepare the ingredients
Halve the ancient grain rolls, and toast. Roughly chop the cauliflower. Dice the red peppers. Thinly slice the scallion.
2
Serve
Spread hummus on the toasted ancient grain rolls. Top with chopped cauliflower, diced red pepper, and sliced scallio
Penne Mushroom Florentine with Chickpea Pasta & Toasted Walnuts
 
  1. 6 oz cremini mushrooms
  2. 2 garlic cloves
  3. 1 shallot
  4. ¼ cup walnuts
  5. 8 oz Banza® pasta
  6. 2 tbsp vegan butter
  7. ¼ cup sherry wine
  8. 1 Not-Chick'n™ Bouillon Cube
  9. 4 oz baby spinach
  10. 1 tbsp (2 tbsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: tree nut (coconut, walnut)
 
INSTRUCTIONS
1
Prepare the vegetables
Bring a large pot of salted water to a boil for the pasta. Thinly slice the cremini mushrooms. Peel and mince the garlic and shallot(s). Heat a large nonstick skillet over medium heat and add the walnuts. Toast, shaking the pan frequently, until fragrant, 3 to 5 minutes. Transfer toasted walnuts to a plate.
2
Cook the mushrooms
Return the skillet to medium-high heat with 1 tbsp (2 tbsp) olive oil. Once hot, add sliced cremini mushrooms and a pinch of salt and cook, tossing occasionally, 3 to 5 minutes. Add minced garlic, minced shallot, and a pinch of salt and pepper, and cook until softened, 2 to 4 minutes.
3
Cook the pasta
Add pasta to the boiling water. Cook, stirring occasionally, until al dente (or slightly undercooked), 3 to 5 minutes. Reserve 1 cup (2 cups) of the pasta water. Drain the pasta and rinse with cold water to stop the cooking process.
4
Make the sauce
Add the butter and sherry wine to the skillet with the mushrooms and cook for 1 minute. Add bouillon cube(s) to the reserved pasta water, whisk, and add to the skillet. Bring to a boil and cook until slightly thickened, 2 to 3 minutes. Add baby spinach and cooked pasta to the skillet and cook until hot, 1 to 2 minutes.
5
Serve
Divide the penne mushroom florentine between large, shallow bowls and top with toasted walnuts. Bon appétit!
Tropical Grain Bowl with Pan-Seared Avocado and Mango Vinaigrette
  1. ½ cup bulgur wheat
  2. 1 mango
  3. 2 garlic cloves
  4. ½ oz fresh cilantro
  5. 1 tbsp white vinegar
  6. 2 tsp agave
  7. 6 oz lacinato kale
  8. 1 avocado
  9. 2 oz shredded red cabbage
  10. 2 tbsp pumpkin seeds
  11. 2 tbsp pecans
  12. 4 tbsp olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
 
INSTRUCTIONS
1
Cook the wheat berries
Add ⅔ cup (1 ⅓ cup) water to a small saucepan and bring to a boil. Add the bulgur, cover, and remove from heat. Allow the bulgur to rest until step 5.
2
Make the mango vinaigrette
Peel the mango, remove the flesh from the pit, and dice. Peel and mince the garlic. Chop the cilantro leaves and stems. In large bowl, combine the diced mango, minced garlic, chopped cilantro, white vinegar, agave, and a pinch of salt and pepper. While whisking, drizzle in 2 tbsp (4 tbsp) olive oil. Taste and adjust the seasoning of the mango vinaigrette with salt.
3
Prepare the kale
Destem the kale and thinly slice the leaves. Add the sliced kale to the bowl with the mango vinaigrette and toss to coat.
4
Sear the avocados
Halve the avocado and remove the pit. Sprinkle each half with a pinch of salt. Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once hot, add both avocado halves, cut-side down. Cook, undisturbed, until well browned, about 3 to 4 minutes.
5
Serve
Divide the cooked bulgur wheat between large, shallow bowls. Top with marinated kale, cabbage, pumpkin seeds, and pecans. ½ cup bulgur wheat
 
Allergens: tree nuts, wheatScoop out the pan-seared avocados and place on top of the bowls. Drizzle with any remaining mango vinaigrette. Enjoy!
Banh Mi Sandwiches with Teriyaki Tofu & Quick Pickled Vegetables
 
MAIN INGREDIENTS
  1. 1 cucumber
  2. 1 jalapeño
  3. 2 carrots
  4. 7 oz Wildwood® Organic SprouTofu® Baked Teriyaki Tofu
  5. ¼ oz fresh cilantro
  6. ¼ oz fresh mint
  7. ¼ cup apple cider vinegar
  8. 1 tsp turbinado sugar
  9. 2 ciabatta bread
  10. 3 tbsp Follow Your Heart® Soy-Free Vegenaise
  11. 1 tbsp Roland Sriracha
  12. vegetable oil*
  13. *Not included
  14. For full ingredient list, see nutrition
Allergens: soy, wheat
 
INSTRUCTIONS
1
Prepare the vegetables
Thinly slice the cucumber on the bias. Thinly slice the jalapeño. Peel the carrots and grate using the largest side of a box grater. Slice the tofu lengthwise into 6 steaks. Pick the cilantro leaves and mint leaves from the stems.
2
Pickle the vegetables
Add the apple cider vinegar, sugar, and ½ cup water to a small saucepan. Bring to a boil and remove from heat. Add the sliced cucumber and sliced jalapeño to a medium bowl, cover with the pickling liquid, and transfer to the refrigerator to cool.
3
Crisp the tofu
Place a large skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced tofu and cook until crispy in places, about 3 to 5 minutes per side.
4
Make the Sriracha mayo
Set the oven to broil on high. Halve the ciabatta bread and place directly on the oven rack. Bake until warm, about 2 to 3 minutes. Add the Vegenaise and Sriracha to a small bowl and mix the Sriacha mayo well.
5
Serve
Layer the teriyaki tofu, quick pickled vegetables, grated carrot, cilantro leaves, and mint leaves onto the toasted ciabatta and top with Sririacha mayo. Enjoy!
Gnocchi Al Pesto with Charred Green Beans and Lemon Zucchini
 
MAIN INGREDIENTS
  1. 6 oz green beans
  2. 1 zucchini
  3. 1 lemon
  4. 1 tsp Aleppo pepper flakes
  5. 10 oz fresh gnocchi
  6. ¼ cup vegan basil pesto
  7. 1 tbsp + 2 tsp olive oil*
  8. Salt and pepper*
  9. *Not Included
  10. For full ingredient list, see Nutrition
Allergens: tree nuts, wheat
 
INSTRUCTIONS
1
Prepare the produce
Bring a large pot with 4 quarts water and 2 tbsp salt to a boil. Cut the green beans in half. Use a peeler to create zucchini “noodles.” Halve the lemon.
2
Prepare the zucchini
Transfer the zucchini noodles to a medium bowl and add juice from just half the lemon, a pinch of salt, and the red pepper flakes. Gently toss to combine.
3
Char the green beans
Place a large nonstick skillet over medium-high heat with 2 tsp (4 tsp) olive oil. Once hot, add the halved green beans and cook until browned in places, about 3 to 4 minutes. Add ¼ cup (½ cup) water and reduce the heat to low. Continue to cook green beans until crisp-tender, about 2 to 3 minutes. Season charred green beans with salt and pepper, and transfer to a bowl.
4
Cook the gnocchi
Add the gnocchi to the large pot of boiling water and cook until the gnocchi float to the surface, about 3 to 5 minutes. Once cooked, drain the gnocchi and shake off any excess water.
5
Finish the gnocchi
Return the skillet to medium heat with 1 tbsp (2 tbsp) olive oil. Once hot, add the gnocchi and cook, undisturbed, until browned in places, about 2 to 4 minutes. Return the charred green beans to the skillet along with the basil pesto, and toss to combine. Season gnocchi with salt and pepper to taste.
6
Serve
Cut the remaining lemon into wedges. Divide the gnocchi al pesto between shallow bowls. Serve with lemon zucchini and lemon wedges. Mangia!
 
 
Ancient Grain Bowls with Crispy Chickpeas & Pistachio Cashew Cheese
 
MAIN INGREDIENTS
  1. ¾ cup barley
  2. 13.4 oz chickpeas
  3. 1 tbsp French mustard & herb blend
  4. 2 tbsp vegan butter
  5. 2 oz sliced leeks
  6. 2 tbsp pistachios
  7. 2 oz Treeline® Scallion Cashew Cheese
  8. 1 lemon
  9. 1 apple
  10. 4 oz baby arugula
  11. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
  15. Directions for 4 servings indicated in parentheses
Allergens: tree nut, wheat
 
INSTRUCTIONS
1
Cook the pearled barley
Preheat the oven to 400°F. Add the barley, 2¼ cups (4½ cups) water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until grains are tender, 22 to 25 minutes. Drain any remaining water and return cooked barley to the saucepan, off heat.
2
Crisp the chickpeas
Drain and rinse the chickpeas, and pat dry with a clean kitchen towel. Place on a baking sheet and toss with 1 tbsp (2 tbsp) olive oil, French mustard & herb blend, and a pinch of salt. Roast until browned and crispy in places, 12 to 15 minutes.
3
Melt the leeks
Melt the butter in a large nonstick skillet over low heat. Add leeks and a pinch of salt and pepper. Cook until softened and lightly browned, 8 to 10 minutes.
4
Roll the cheese
Finely chop the pistachios and add to a plate with a pinch of salt and pepper. Roll cashew cheese into 4(8) small balls, and roll in chopped pistachios to coat.
5
Prepare the salad
Halve the lemon(s), juice one half (1 lemon), and divide the other half (1 lemon) into wedges. Thinly slice the apple(s). Add sliced apple, arugula, 1 tsp (2 tsp) olive oil, lemon juice, and a pinch of salt and pepper to a medium bowl. Toss the arugula apple salad to combine.
6
Serve
Add the cooked barley to the skillet with the melted leeks. Taste, and add salt and pepper as necessary. Divide the arugula apple salad between bowls. Top with barley, melted leeks, crispy chickpeas, and pistachio cashew cheese. Serve the ancient grain bowls with lemon wedges. Tuck in!
Italian Sausage Skillet with Broccoli & Caper Garlic Breadcrumbs
 
MAIN INGREDIENTS
  1. 4 garlic cloves
  2. 1 onion
  3. 2 mini sweet peppers
  4. 2 tbsp capers
  5. 2 Field Roast® Italian Garlic & Fennel Plant-Based Sausages
  6. 14.5 oz crushed tomatoes
  7. 2 tsp Italian seasoning
  8. ¼ cup panko breadcrumbs
  9. 6 oz spaghetti
  10. 6 oz broccoli florets
  11. 4 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: wheat
 
INSTRUCTIONS
1
Prepare the produce
Bring a large pot of salted water to a boil for the spaghetti. Peel and mince the garlic. Peel and dice the onion. Thinly slice mini sweet peppers. Gently pat capers dry with a paper towel, and mince. Remove sausages from the plastic casing and slice into ¼ inch thick rounds.
2
Crisp the sausage
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Crumble sausage into the skillet and cook, stirring occasionally, until browned and crispy, 5 to 6 minutes. Transfer the crispy sausage to a plate.
3
Start the sauce
Return skillet to medium-high heat with 2 tbsp olive oil. Add just half the minced garlic, diced onion, sliced mini sweet peppers, ½ tsp salt, and a pinch of pepper, and cook until softened, 3 to 4 minutes. Add crushed tomatoes, Italian seasoning, and ¼ cup water, and bring to a simmer. Reduce heat to low and cook tomato sauce until you’re ready to serve.
4
Toast the breadcrumbs
Heat 1 tbsp olive oil in a small skillet over medium heat with. Add minced capers and cook, stirring occasionally, until crispy, 1 to 2 minutes. Add remaining minced garlic and panko breadcrumbs and cook until lightly browned, 1 to 2 minutes more.
5
Cook the pasta and broccoli
Once the water in the large pot is boiling, add spaghetti, stir, and cook until al dente, 8 to 10 minutes. Add broccoli florets and cook until crisp-tender, 1 to 2 minutes. Drain the pasta and broccoli.
6
Serve
Divide the cooked spaghetti and broccoli between plates and top with tomato sauce and crispy sausage. Sprinkle the Italian sausage skillet with caper garlic breadcrumbs. Enjoy!
Tex Mex Burgers with Curtido Slaw & Chipotle Aioli
 
MAIN INGREDIENTS
  1. 1 sweet potato
  2. 4 tsp chimichurri blend
  3. 1 shallot
  4. 4 oz coleslaw blend
  5. 2 tbsp white vinegar
  6. 2 Sweet Earth Awesome Burgers
  7. 1 lime
  8. 3 tbsp Follow Your Heart Soy Free Vegenaise
  9. ½ tsp chipotle morita powder
  10. 2 pretzel buns
  11. 2 tbsp + 1 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nuts, wheat
 
INSTRUCTIONS
1
Roast the fries
Preheat oven to 425°F. Cut the sweet potato into wedges. Add to a baking sheet and toss with 1 tbsp vegetable oil and just 1 tbsp chimichurri blend. Roast until the sweet potatoes are browned and crispy in places, about 17 to 20 minutes.
2
Make the curtido
Peel and thinly slice the shallot. Add the sliced shallot, coleslaw blend, white vinegar, remaining chimichurri blend, and a pinch of salt and pepper to a medium bowl. Mix curtido with your hands, massaging the cabbage to soften slightly.
3
Cook the burgers
Place a large nonstick skillet over medium heat with 1 tbsp vegetable oil. Once the oil is hot, add the Awesome Burgers and cook until well browned, about 5 to 7 minutes per side.
4
Make the chipotle aioli
Halve the lime and cut half into wedges. In a small bowl, combine just half the lime juice, Vegenaise, as much chipotle morita powder as you’d like, and a pinch of salt. Mix chipotle aioli. Slice the pretzel buns and toast directly on the oven rack, cut side up, until lightly browned and crisp, about 3 to 5 minutes.
5
Serve
Top the pretzel buns with Awesome Burgers, curtido, and chipotle aioli. Serve with sweet potato fries, lime wedges, and any remaining chipotle aioli for dipping. Enjoy