Loads of fresh herbs, garlic, lime juice + almond milk yogurt and a dash of jalapeño make this vegan green goddess dip! Wonderfully creamy, tangy, and herby, this rich green sauce is a delicious dip for veggies and also pairs well with our Sofritos or Southwest Power Bowl this week.
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Mango, avocado, banana, peanut butter, date, kale, Your Super Super Greens Powder
Read MoreWe make a lot of hummus in our Tuesday Foods Kitchen, and this Roasted Red Pepper Hummus is one of our favorite variations. Made with roasted red bell peppers, tahini and spices, this dip is creamy, smoky, slightly sweet and a little spicy. Perfect served as a dip for our Rainbow Crudite.
Read MoreThis Chocolate Chia Mousse is creamy and satisfying but 100% vegan, gluten-free, and healthy. With a double dose of healthy fats and lots of antioxidants, it’s a healthy breakfast that’ll keep you full all morning, or an after dinner treat to share.
Read MoreA rich, creamy (but dairy-free) soup - made with potatoes and a secret cauliflower sneak (to ensure you get your dose of veggies) make this soup a new Tuesday favorite. It sounds “naughty” but is actually exceptionally light and nutritious. Garnish with a sprinkle of fresh green onions and vegan cheddar cheese, and this is as cozy as it gets!
TO REHEAT: Pour into a sauce pan and warm over medium heat until steamy. Stir occasionally to ensure even heating, and to prevent burning on the bottom of the pan. Toppings are key! Garnish with fresh chopped green onion, coconut bacon and a generous sprinkle of vegan cheddar cheese - all provided.
Read MoreCHECK FOR OLIVE PITS! (sometimes they sneak through…) At Tuesday Foods we love refreshing salads with bold flavors - and this one hits the mark. Crispy fresh lettuces, juicy tomatoes, cucumbers, olives, lemony chickpeas, pickled red onions, slightly spicy pepperoncini and sweet peppadew peppers, plus our favorite vegan feta cheese go into this flavorful Greek salad. Wonderful on it’s own as a light lunch, or you could serve it as a robust side salad with chicken, fish, or pasta.
TO SERVE: Empty contents from the jar and toss with a drizzle of our house made Herby Tahini Dressing and fresh herbs of your choice. Note: A little dressing goes a long way. Use a light hand to dress.
Read MoreThese Vegan Oatmeal Raisin Cookies are everything that cookie dreams are made of! Soft, chewy, and bursting with spices, these oatmeal cookies taste just like the ones you grew up eating, but without any refined sugar, eggs or dairy! They're super healthy, and perfect for dunking.
Read MoreThe traditional Bolognese sauce has a rich cast of characters—up to three kinds of meat, cream, cheese —and packs half a day’s worth of saturated fat into just one serving. Here, cauliflower and mushrooms mimic the texture of ground meat while adding plenty of savory depth, with less than half the calories. Served with sautéed, seasoned green chard and dino kale over gluten free capellini and zucchini “zoodles”.
TO SERVE: Gently empty all contents into a sauté pan and warm to desired temp. Garnish with a sprinkle of our house made Pecan Nut Parmesan and fresh parsley.
Read MoreA Good Clean version of the famous Chipotle sofritas….this dish is everything our hearts ever wanted for Cinco De Mayo! Loaded with flavor and a hint of spice, our tofu sofritas makes the perfect plant-protein addition to these delicious and healthy Nachos. Loaded with fresh crunchy vegetables, Mexican black beans, cauliflower rice and a sprinkle of vegan cheese - it's the perfect, healthy Mexican meal.
Prep Tips: Heat the sofritos on the stove top in a saute pan over medium heat. Serve “nachos” style by topping chips with the sofritas, cubbed avocado and a squeeze of lime. Pairs well with our Green Goddess Dip this week, and a fried egg for an additional protein boost.
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A vegan meal that won't disappoint! Season southwestern brown rice, creamy pinto beans, piled high with raw corn salsa, jicama slaw, and crisp romaine lettuce. Served with a drizzle of our homemade Creamy Chipotle Ranch. Pairs SO well with our Cilantro Jalapeno Pesto!
TO SERVE: This bowl can be served as a warm/cold combo (just warm the rice and beans) or great at room temp. If you prefer warm - reserve the lettuce and jicama slaw - warm the rest to desired temp - toss together - top with pumpkin seeds, cubes of avocado, a drizzle of dressing and enjoy!
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Sweet dark cherries, cauliflower, raw cacao powder, medjool date, almond butter, hemp hearts, cacao nibs, spinach.
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Cherry, strawberry, blueberry, blackberry, banana, Your Super Energy Bomb, chia, hemp, flax, cacao nibs, spinach, kale.
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