From Jessica Seinfeld’s cookbook, Vegan At Times. We love this Chipotle Cashew Queso. It’s a dip, filling, topping. Whatever you want it to be! it adds richness, flavor, and protein to any meal or snack. Pairs well with this week’s Black Bean Quesadillas or Cilantro Lime Burrito Bowl.
Read MoreCherry, blueberry, banana, raspberry, açaí, Your Super Energy Bomb, spinach, hemp hearts, cacao nibs + coconut. Delicious with a sprinkle of granola on top.
Read MoreAvocado, almond butter, brazil nut, black cherry, blackberry, blueberry, banana, date, hemp seeds, flax seeds, Your Super Forever Beautiful, spinach.
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Our Apple Pecan Coffee Cake is everything you could possibly want in a fall treat. Serve this slightly sweet cake for a healthy dessert or with an afternoon cup of coffee – either way, you can’t go wrong. We recommend sharing with a friend!
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The nostalgic flavors of Grandma's cinnamon infused oatmeal cookies..... packed with protein, healthy fats and lots love. Enjoy for breakfast, an afternoon pick me up, or an evening (guiltless) treat!
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The antioxidants, fiber, protein, and carbohydrates in black beans make this delicious soup a nutritional power house. Slightly creamy and packed with flavor – cumin, cilantro and a little bit of sherry vinegar add a Cuban flair that make this recipe a winner.
TO SERVE: Warm gently in a sauce pan over medium heat. Serve with a dash of salt + pepper, sprinkle of toasted pepitas, avocado cubes, cilantro and a squeeze of fresh lime if desired. Enjoy with provided Siete Tortialla Chips.
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A super spring-time comfort food! Brown rice pasta with creamy vegan alfredo sauce, spring peas, roasted kabocha squash, lemony white beans, and salt and pepper toasted walnuts. This dish is high in vitamins A, C, E, calcium, potassium + iron... A Super Food combination!
TO SERVE: Warm all ingredients in a sauté pan with a drizzle of olive oil (Note: the greens can be kept raw if you prefer.) over medium high heat to desired temperature. Season with a touch of salt and pepper if desired, and sprinkle with provided Pecan Parmesan. Serve with a lemon wedge. A great pack and go lunch!
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Savory, crispy and fresh! Vegetarian lettuce wraps with cauliflower and mushrooms marinated to perfection in our own ginger hoisin sauce. Served with tender butter head lettuce cups, jasmine rice, fresh mint, scallions and carrots + jicama for extra crunch.
TO SERVE: We enjoy these served cold or room temp - simply heat up your rice and top with fresh herbs (optional crushed peanuts) - and enjoy!
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Full of contrasting textures and flavors, there is something going on in every single bite. This Mexican chopped salad has a cool freshness from the romaine lettuce and is loaded with crispy veggies like kale, radishes, brown rice, sweet corn and jicama.
TO SERVE: Empty the contents of the jar into a large serving bowl. Toss with our house made Goji Chipotle Dressing inspired by Cafe Gratitude, toasted pepitas, fresh herbs and a squeeze of lime.
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A hearty and satisfying vegan meal bowl made with tofu, brown rice and brightly colored stir-fried veggies. Super-satisfying flavors, and easy to reheat…
TO SERVE: Warm all ingredients in a saute pan or wok over medium heat. Dress with with our homemade Perfect Peanut Sauce and garnish with provided toasted peanuts. Top with cilantro, scallion, and if you like a little more spice: a sprinkle of red pepper flakes or a drizzle of sriracha. This bowl works well at room temp too.
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A slightly spicy, tangy twist on classic pesto, this dip is so versatile and completely delicious! Wonderful served on pasta, with eggs, on toasted baguette or with our rainbow of crudités. Pairs well with this week’s Mexican Chopped Salad.
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