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 MoreCheesy Kale-Artichoke Quesadillas are a fun spin on our classic dip that will have even your pickiest eaters eating kale. (Plus they are vegan and gluten free!)
TO SERVE: Place a nonstick skillet on medium heat and add a small amount of coconut oil or olive oil. Heat the oil in the skillet. Add the quesadilla to the pan and heat each side for no longer than one minute at a time. After flipping it a few times, your quesadilla will be reheated in a matter of minutes and ready to enjoy.
Serve with our Quinoa Salad on the side (cold or room temperature)
Read MoreChewy dates, crunchy peanuts, creamy peanut butter and a crunchy chocolate shell make your taste buds think you are actually eating a snickers bar! Our version is a healthier alternative to this beloved candy and we think you are going to love it.
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Crisp, hearty, and tangy, this kale Caesar Salad has to be one of the best “classic salads” we have ever served. The combination of kale, romaine and crispy chickpeas make this salad extra light and fresh - and best of all - a homemade Vegan Caesar Dressing that's absolutely delicious!
TO SERVE: Empty all of the contents into a large salad bowl, toss with our Vegan Caesar Dressing and finish with a sprinkle of Vegan Pecan Parmesan and squeeze of fresh lemon. *Dressing and Parm are found inside your jar this week.
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Tabbouleh is a popular dish throughout the Middle East, and has roots in Lebanese cooking. This fresh vegan salad features chopped fresh parsley, fresh mint, roasted carrots, chickpeas, our house made tahini dressing and served with roasted cauliflower and bright vibrant greens. Traditional tabbouleh is made from bulgar wheat, but we have replaced this grain with toasted quinoa, making the dish gluten free and adding a boost of plant protein.
TO SERVE: Empty the contents of jar into a large bowl. Top with crunchy slivered almonds and currants. Add a fresh squeeze of lemon for brightness…YUM!
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Spin on an Aspen classic (ode to Kelly’s wrapping days @ The Big Wrap!). With rice and beans, teriyaki tofu - piled high with crisp fresh romaine and carrot jicama slaw - this checks the boxes for flavorful, nutritious-delicious-ready-to-go meal.
TO SERVE: We love this at room temp (on the run) or as a warm | cold combo with rice, beans and tofu cooked warm, topped with all the fresh crisp goodies. Top it all off with our NEW! Almond Butter Thai Sauce, add your fresh cilantro, scallions and even mint!
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Mango, avocado, spinach, almond butter, almonds, date, banana, coconut flakes + Your Super Power Matcha {Matcha, Moringa, Maca, Wheatgrass, Barley Grass}
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An unusually flavorful white detox soup filled with anti-inflammatory ingredients like celery, leeks and cauliflower and warming spices. Although the color white is associated with processed foods like sugar and flour, white vegetables found in nature are actually high in powerful phyto-chemicals that fight off cancer, improve blood pressure and kidney function.
TO SERVE: Heat soup over stove top at med|high heat to desired temp. Salt and pepper to taste. Garnish with chopped parsley and basil.
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Sweet dark cherries, cauliflower, raw cacao powder, medjool date, almond butter, hemp hearts, cacao nibs, spinach.
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Blueberries, blackberries, cherries, strawberries, raspberries, currants, gluten-free oats, walnuts, flax seeds, hemp seeds, sea salt, cinnamon, Your Super Energy Bomb {Guarana, Maca, Lucuma, Acai, and Banana}.
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Tzatziki is a cucumber and yogurt-based sauce or dip commonly served in Mediterranean cuisine. Our plant-based version is herbaceous, cool and creamy, but made without the dairy! This would make the perfect dip for fresh vegetables and warm pita, served with olives. Pairs nicely with our Falafel Bowl this week.
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