Loaded herbaceous flavor, spices, and tangy vegan feta, these fritters are a flavor bomb! Perfectly crispy on the outside, tender and on the inside! We are serving them with our house made Tzatziki, root veggie fries, and a light green salad. Pairs perfectly with our Quinoa Tabbouleh Bowl this week.
To re-heat: Prepare a pan with a bit of olive oil. Heat the fritters (and the fries) in the prepared pan over medium-high heat for 2-3 minutes per side, until golden.
Read MoreHere's a hearty vegan meal that satisfies....Amazing brown rice, walnuts and black bean burgers seasoned with smoky cumin and paprika. Sweet, tender, flavorful, so healthy, and delicious! Served over butter lettuce - with a slice of Violife vegan cheddar slices, side of pickles, our house made bbq ranch and our Vegan Macaroni Salad. A crowd-pleasing vegan meal with 10 grams of plant powered protein per serving.
Prep tips: warm burgers in sauté pan@ med| high heat, with 1/2 T olive oil for 2 to 3 minutes per side until warmed through and starting to brown. Warm the fries until slightly browned and toasty on the same pan or separately. Salt + pepper to taste + enjoy.
Read MoreThis incredibly refreshing and satisfying noodle salad is loaded with fresh herbs, sautéed green beans, shallots, crunchy carrots, yellow squash, green zucchini and peppers. This is all tossed in a zesty lime dressing and topped with our tamari toasted cashews and coconut, fresh cilantro, mint and scallion. Now doesn’t that sound fabulous?
We love this one served cold or room temperature.
Read MoreMango, peach, banana, kale, avocado, date, Your Super Super Greens, hemp seeds.
Read MoreTomato soup is one of our favorites any time of year, but especially when the tomatoes are fresh from the Farmer’s Market. It’s the ultimate healthy comfort food - filled with a variety of vine ripened tomatoes, herbs, garlic, and perfect alongside avocado toast or a melty grilled cheese sandwich. Pairs nicely with our Classic Greek Salad this week.
TO SERVE: Serve warm (or chilled!) with fresh basil leaves, a drizzle of olive oil, and our house made gluten-free croutons.
Read MoreHemp seeds, cauliflower, peanut butter, banana, wild blueberries, cherries, pitaya.
Read MorePasta Primavera-this classic pasta dish is a wonderful mixture of gluten free penne pasta, colorful vegetables, lemon, and a delightful basil vinaigrette. It’s the perfect summer meal for dining alfresco!
To Serve: Reheat on the stop top over low heat until desired temp. (Or in the microwave with a dash of water to keep the pasta soft.) Top with fresh arugula, fresh basil and a squeeze of fresh lemon if desired. NOTE: The basil vinaigrette is optional - delicious with or without.
Read MoreThese are one of those "feel good snacks" as I like to call it. Whether it's an on-the-go, before a workout, or just to satisfy your sweet tooth without the guilt - these satisfy it all. Tastes like the real thing…But clean and high protein!
Read MoreThis Vegan Waldorf Salad Wrap is perfect for summer. It’s cool, refreshing and filling thanks to delicious chickpeas mixed in for a punch of protein. It's made with apples, walnuts, celery, and grapes, with a house made nondairy dressing. We are serving this wrap with a delightful apple slaw - dressed in our new lemon poppyseed dressing on the side.
Read MoreCrisp, 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.
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 MoreMango, pineapple, banana, spinach, peanuts, peanut butter, coconut flakes, hemp seeds, Vanilla Ka’chava protein powder.
Read MoreYour favorite Girl Scout Cookie just got a Tuesday Foods make-over! Introducing our Vegan Samoa Cookies. Thin crisp shortbread cookie with gooey, delicious caramel coconut topping! Store in the fridge (or freezer).
Read MoreMove over hummus…..we have a new dip on the menu! In this version of the classic Greek dip - we swap out potatoes for parsnips, which gives the dip a touch of sweetness and a velvety smooth texture that pairs well with the vegan feta, lemon and chilies.
Read MoreThis spring vegetable and quinoa soup highlights many of spring vegetables you can find at the market in the upcoming weeks, quinoa for some protein to keep you fuller longer, veggie broth for some extra nourishment and immune-boosting. Top with our NEW Super Foods Sprinkle packed with protein packed hemp seeds, selenium laden brazil nuts, and anti-inflammatory turmeric!
To reheat: Place the soup on medium heat and warm up slowly with occasional stirring.
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