5 Delicious Hiking Snacks For Long Lasting Energy

Hiking is one of our favorite forms of exercise here at Tuesday Foods. There’s nothing better than spending a day in the outdoors, breathing in fresh mountain air, getting some good exercise and being rewarded with an awesome view!

Eating the right combination of nutrients during hike is key to optimal energy and performance. The ideal snack will provide the perfect combination of nutrients: complex carbohydrates, protein, healthy fats, and a bit of sodium.

Here’s why:

• Carbohydrates are the best way to get energy quickly! Complex carbs are what you’ll aim for because they have higher fiber content, making them digest more slowly and make you feel fuller longer. Complex carbs also help keep blood sugar more level, rather than spiking.

• Protein will keep you full longer and help your muscles and tissues rebuild after your hike,

• Healthy fats will keep you energized and satiated throughout your hike.

• It might sound counterintuitive but sodium (an essential electrolyte) is important in keeping your body hydrated, especially during long and exhausting activities.

If you’ve ever wondered what snacks to take hiking, or you’re bored with protein bars and pretzels, read on for some fresh and healthy Tuesday Foods ideas!

Not only do these hiking snacks hold up well in your backpack as you hike, but they also taste delicious and will keep you energized on the trail.

Sandwiches and Wraps

These are perfect sustenance for all day hikes. . Avoid making wraps with soft cheeses, mayo, and egg unless you are going to be eating them right away, because they won’t be refrigerated for a while.

We pack hearty our wraps or sandwiches for the trail in a reusable bag and use a stainless steel sandwich box to protect softer items from getting smooshed.

Vegan “Chick-un” Wrap:

Chickpea salad:

• 2 15 oz cans chickpeas drained and rinsed and then food processed. (rough chopped - but not fully mushed like hummus.)

• 3 carrots shredded

• 1/2 cup celery sliced - thin half moons

• 1/4 cup scallions/green onions sliced

• 1/2 cups dried currants

• 1/2 cups cashews raw, rough chop

• 4 tortillas to wrap (We use Sana coconut wraps for a gluten free option)

Chickpea Salad Dressing:

• 1/2 cup tahini

• 1 lemon juiced

• 1/2 cup warm water to thin dressing

• 2 cloves garlic finely minced

• 1-2 tbsp maple syrup

• 1 tbsp yellow curry powder

• 1 tbsp freshly grated ginger

• 1/4 tsp ground turmeric

• 1 tsp salt (more to taste)

• Freshly ground black pepper to taste

Instructions:

Make the dressing: In a blender combine all dressing ingredients and blend until combined. Set aside.

Process chickpeas: In a food processor, process chickpeas in batches so that they are partially mashed, leaving some whole.

Assemble: Add in the carrots, scallions, raisins, cashews, and pour dressing overtop and mix well to combine. Taste for flavor adding salt and pepper to taste.

Wrap: Warm tortillas on a pan, lay on cutting board and place 2 pieces of butter lettuce on top. Scoop three half-cup scoops onto butter lettuce. Fold in sides and wrap into a burrito. Cut diagonally.

Or - Keep it super simple with the classic endurance fuel!

PB and J Sandwich:

• 2 slices sprouted-grain bread, or your favorite healthy bread, toasted if you like

• Or tortillas

• 2 tablespoons peanut butter or almond butter

• 2 tablespoons fruit-sweetened jam

Nuts and Fruit

It's called trail mix for a reason - It’s easy to eat, it provides a nice variety of textures and flavors (crunchy, chewy, salty, sweet), and that combination of nutrients should help with energy throughout the day. Granola bars and date balls can also get the job done. Nosh on these mid-morning or in the afternoon to keep you going.

Tuesday Trail Mix:

• 3/4 cup shelled roasted salted pistachios

• 1/2 cup toasted salted pepitas

• 1/4 cup roasted cashews

• 1/4 cup cacao nibs

• 1/3 cup dried tart cherries (look for dried cherries with no sugar added)

• 1/3 cup dried mulberries

• 1/3 cup vegan and refined-sugar-free dark chocolate chips (We like Hu Chocolate’s Gems)

• 1/4 teaspoon cardamom

• a pinch of flaky salt

Combine all ingredients in a large bowl and toss well so the cardamom and salt get evenly distributed.

Sweet Treats

Date Balls:

Dates are one of our favorite snacks on the trail and is an ingredient in many snack bars both in the store and in our Tuesday Foods recipes. Dates are not only super sweet, satisfying and yummy, they have fiber, iron, calcium, potassium, magnesium, vitamin A, K and a some B's too.

Ingredients

•     1 cup about 10 Medjool dates, pitted

•     1/2 cup raw nuts, cashews, walnuts, almonds, pecans, etc.

•     pinch of sea salt

Instructions:

Process: Add dates, nuts and salt in a food processor fitted with the S-shaped blade. Process until mixture is well combined and sticking together.

Form balls: Scoop dough from food processor with your hands (or a cookie scoop) and form into small balls using your hands. Enjoy right away or store for later.

To store: Place balls into a sealed storage container and store in the fridge for a few days or in the freezer for a month

Peanut Butter Energy Balls

Ingredients

• 2/3 cup creamy peanut butter

• 1/2 cup mini chocolate chips

• 1 cup old fashioned oats

• 1/2 cup ground flax seeds

• 2 tablespoons honey or maple syrup

Instructions
Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

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Fresh figs - the season has just begun!

Fresh figs are a seasonal delight - they are sweet, with a rich flavor and a soft, “jammy” texture. In addition to their unique taste, figs are packed with nutritional benefits for the body. They’re an excellent source of soluble fiber, thanks to all of those seeds within the fruit. Figs are also rich in vitamins A, B1, B2, C, manganese, potassium, magnesium, copper, iron, and phosphorus.

They taste SO GOOD with everyday ingredients, so we thought we would share a few of our favorite ways to eat them. All three of these recipes are easy to prepare, absolutely DELICIOUS, and don’t require any cooking!

Fig + Nectarine Salad

Ingredients:

Salad:

• 5 cups spinach (arugula also works well)

• 1 cup fresh figs, sliced

• 1 cup fresh nectarines, sliced

• 1/4 cup pinenuts, toasted

Dressing:

• 2 tablespoons balsamic vinegar

• 2 tablespoons olive oil

• 1 teaspoon Dijon mustard

• 1 teaspoon maple syrup

• salt and pepper to taste

Instructions:

1. Rinse and slice the figs and nectarines

2. Heat a nonstick pan over medium heat. Add the pine nuts and toss until they’re a light brown color. (Careful not to burn!) Set aside to cool.

3. Whisk all dressing ingredients together. Combine salad ingredients in a serving bowl. Drizzle with the dressing and serve immediately.

Fig Toast

Ingredients:

• 2-3 figs

• 1 slice of sourdough toast, or toasted bread of your choice

• ricotta cheese or cream cheese (our favorite vegan options noted below!)

• drizzle of honey

• sprinkle of sea salt

• optional: microgreens or arugula, for topping

Instructions:

1. Pop your bread in the toaster and toast to your desired level. Slice the figs.

2. Spread the vegan cream cheese or ricotta on the toast, then place the sliced figs on top.

3. Drizzle over some honey and a sprinkle of sea salt. Top with microgreens or arugula, if using

Notes:
Vegan cream cheeses that we recommend - so many good ones! Kitehill, Myokos or Violife

Chocolate Dipped Figs

Ingredients:

• 12 figs washed and sliced in half lengthwise

• 4 oz melted dark chocolate, melted (We love Hu Chunks)

• Flaky salt

Instructions:

1. Wash figs and slice in half lengthwise.

2. Melt dark chocolate in microwave in 15-20 second increments, stirring well each time.

3. Dip each fig half in chocolate and place on a tray lined with parchment paper.

4. Sprinkle with sea salt and put tray in refrigerator for about 30 minutes to let chocolate harden.

Enjoy immediately or store in airtight container in fridge for 3-4 days.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

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This recipe comes from The Secret Ingredient Cookbook by Kelly Senyei.

A delicious pesto made from broccoli and green olives—who would have thought?

We probably wouldn't have come up with this combination ourselves - so we are so glad our yogi friend, healthy home cook, and one of our favorite writers, Ali Margo, brought it to our attention!   The recipe comes from Kelly Senyei’s new cookbook, The Secret Ingredient Cookbook.

And we have to admit - we LOVE secret ingredients!  Especially the ones that bring an unexpected and delightful surprise to a dish. That’s the idea behind The Secret Ingredient Cookbook and this Broccoli Pesto Pasta.

As it turns out, this pesto is hiding more than one secret ingredient: Green olives contribute both a bright green color and briny, salty flavor, while broccoli adds a power house of nutrition - vitamin C, B6, magnesium and protein.

The pasta can be served warm, room temp or chilled, making it a year-round winner. Use as much of the pesto as you like, and save any leftovers for later.   The pesto keeps well in the fridge, and makes a great dip for veggies or crackers.

Broccoli Pesto Pasta

Ingredients

• 2 cups broccoli, cut into florets

• 1 lb. uncooked pasta, rigatoni or penne

• 3 Tbsp. pine nuts

• 1 cup green olives, pitted

• 2 cups fresh basil leaves

• 3 cloves garlic, roughly chopped

• 3 Tbsp. Parmesan cheese, freshly grated (we like violife for vegan option)

• 1/4 tsp. black pepper, plus extra for seasoning

• 1/4 cup extra-virgin olive oil

• kosher salt, for seasoning

• Optional add-ons: sprinkle of red-pepper flakes, drizzle of olive oil, roasted or steamed broccoli florets

Instructions

1. Bring a large pot of salted water to a rapid boil. Add the broccoli florets and cook for one minute. Transfer the broccoli to a food processor or blender with a slotted spoon.

2. Bring the water back to a boil and add the pasta, cooking until al dente according to package directions. Drain the pasta, reserving one cup of the pasta water in a measuring cup.

3. In a small saucepan, cook the pine nuts over medium heat until toasted and fragrant, about 3 minutes.

4. Add the pine nuts to the food processor or blender along with the olives, basil, garlic, cheese, pepper and 1/2 cup of the reserved pasta water. Pulse until well combined.

5. With the processor on, add the olive oil slowly, stopping to scrape the sides as needed, until the pesto is pureed. Season with salt and pepper to taste.

6. In a large bowl, toss the pasta with a desired amount of the pesto, thinning with extra pasta water two tablespoons at a time as needed. Serve.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

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Simple, delicious and so easy to make, bruschetta is an Italian appetizer of rustic bread drizzled with olive oil, rubbed with garlic, and topped with the freshest seasonal ingredients. We’re making bruschetta two ways for summer - One with Heirloom tomatoes and fresh basil, and the other with sweet pea and mint!

Bruschetta With Heirlooms + Basil

This classic version highlights two summer favorites — fresh tomatoes and basil — livened up with goat cheese (if you please!) and a drizzle of thick balsamic vinegar. Because the flavors are so simple, we love to use high-quality ingredients. Look for the juiciest, ripest heirloom tomatoes (for the varying color and flavors) and of course, the best quality bread, olive oil, and balsamic vinegar you can find.

Ingredients:

• 1 1/2 cups heirloom tomatoes, chopped (cherry tomatoes work well too)

• 1 cup fresh basil, chopped

• 1/4 cup red onion, finely diced

• 2 tbsp olive oil + extra for brushing the bread

• 2 tsp balsamic vinegar + balsamic glaze for drizzling

• Sea salt and pepper to taste

• 6-8 slices of rustic bread (French baguette or ciabatta)

• 1 clove garlic

• Goat cheese, optional (for spreading or crumbling on top)

Instructions:

1. In a bowl, combine the tomatoes, basil, red onion, olive oil, vinegar, salt, and pepper. Mix well.

2. Brush both sides of the bread slices with olive oil and toast them in a hot skillet or under the oven broiler for 2-3 minutes per side.

3. Rub each toasted bread slice with garlic and generously top with the tomato mixture. Optionally, add a smear of goat cheese.

4. Serve immediately and savor the freshness!

Sweet Pea + Mint Bruschetta:

Indulge in the refreshing flavors of summer with our Sweet Pea and Mint Bruschetta. This vibrant variation combines the delicate sweetness of organic frozen peas with the aromatic freshness of mint leaves and the satisfying crunch of pistachios. Blended together with a hint of garlic, olive oil, and lemon juice, the result is a tantalizing mixture that bursts with green goodness.

Ingredients:

• 1 1/2 cups organic frozen peas

• 1 cup mint leaves

• 1/2 cup pistachios

• 1 clove garlic, minced

• 2 tbsp olive oil + extra for brushing the bread

• 1 tsp lemon juice

• Sea salt and pepper to taste

• 6-8 slices of rustic bread (French baguette or ciabatta)

Instructions:

1. Blanch the frozen peas in boiling water for 60 seconds, then drain and rinse under cold water.

2. In a food processor, combine the peas, mint, pistachios, minced garlic, olive oil, lemon juice, salt, and pepper. Pulse until chunky yet cohesive, adding a splash of water if needed.

3. Brush the bread slices with olive oil and toast them in a skillet or under the broiler for 2-3 minutes per side.

4. Rub each toasted bread slice with a garlic clove and generously top with the sweet pea mixture.

5. Garnish with fresh mint leaves, crushed pistachios, or a sprinkle of sea salt before serving. Enjoy this vibrant and flavorful bruschetta variation!

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Our Co-Founder Kelly makes the most delicious margaritas! 

Vitamin C rich citrus fruits combined with anti-inflammatory herbs and a dash of top-shelf tequila come together to create the ultimate no-guilt margaritas that are clean and so refreshing.

This combination of tequila and grapefruit is a match made in heaven if you ask our Tuesday Foods Team!

A few notes from Kelly for ultimate margarita-making success:

• Chill your glasses in the freezer for 30 minutes before making them.

• You must, I repeat must use fresh-squeezed juice.

• Shake it up for longer than you think you need to. I’d say a very enthusiastic shake for 30 seconds is sufficient to get that icy, frothy consistency.

• You can totally add a couple of jalapeño slices to the shaker for a spicy kick
  

Good Clean Grapefruit Margarita

• 2 oz Casamigos Tequilla

• 2 oz Two Chicks grapefruit cocktail (We love this - beautifully crafted sparkling cocktails in a can!)

• 2 oz fresh squeezed grapefruit juice.

• For Garnish: mint sprigs + slices fresh grapefruit

Pour over ice and garnish with generous amounts of mint and sliced grapefruit.

Gut Love Lemon Ginger Margarita

• 2 oz Casamigos Tequila

• 3 oz Olipop Lemon Ginger Sparkling Tonic

• 1/4 tsp fresh ginger, grated

• wedge of Meyer lemon or a big lemon twist

Pour over ice and garnish with lemon wedge.

The Citrus Skinny

• 2 oz silver tequila (we love Casamigos)

• 1.5 oz fresh lime juice (juice of ~ 2 small limes)

• 1.5 oz fresh orange juice

• 1 scant teaspoon agave nectar*

• OR*, 1 teaspoon sugar free simple syrup made with monk fruit sweetener

• garnish with a lime wedge and enjoy!

For a Margarita Mocktail sub the above tequila with 2 oz of sparkling water for a citrus refresher!

Cheers!

Vegetable Spring Rolls - they are so fresh and beautiful and will make you feel light and healthy from the inside out. The ingredients are so simple - just raw vegetable wrapped in delicate rice paper, and drizzled with a scrumptious sauce……..But the finished product looks like a culinary work of art. 

Fresh herbs are a must! A good clean dipping sauce (of course) and a high quality rice paper wrapper are also key ingredients for success. The sauce will enhance the flavor, and it’s fun to include more than one.  For this recipe we have included two of our current favorites - Our Tuesday Tahini Sauce and Perfect Peanut Sauce.

We know that making Spring Rolls from scratch might sound intimidating, but once you get the feel for the technique, you won’t want to stop rolling these beauties!

We have included a video tutorial at the bottom of this post to help you get the hang of it.

Vegetable Spring Rolls With Two Dipping Sauces

Ingredients

For the Spring Rolls:

• 1 red bell pepper, cored, seeded an thinly sliced

• 1 cucumber , sliced into 3 inch long thin strips

• 1 cup grated carrots

• 1 cup grated red cabbage

• 1/4 cup of fresh cilantro, chopped

• 3 scallions, white and green parts chopped

• 1 tsp low sodium tamari or soy sauce

• 1 tsp toasted sesame oil

• 1 teaspoon unseasoned rice vinegar

• 10, 22 cm round rice paper wrappers

Tuesday Tahini Sauce:

• 1/2 cup tahini

• 3 tablespoons fresh lime juice

• 3-4 cloves garlic, peeled

• 1 tablespoon fresh ginger, pee;ed

• 1 tablespoon tamari

• pinch of cayenne

• 1-2 tablespoons maple syrup

Perfect Peanut Sauce:

• 1/3 cup natural peanut butter (we like 365 Whole Foods brand, no stir)

• 2 tablespoons rice vinegar

• 2 tablespoons tamari

• 2 tablespoons honey or maple syrup

• 1 tablespoon toasted sesame oil

• 1 cloves garlic, minced

• 2 to 3 tablespoons water, as needed

Make The Tahini Sauce:

Add all sauce ingredients to a blender or food processor. Blend on high until creamy and smooth. Note: You may need to add hot water, 1 tablespoon at a time if you’re working with thick tahini. Continue to add hot water until your sauce will easily blend into a creamy, smooth mixture. Pour sauce into a small container and cover until ready to serve.

Make The Peanut Sauce

In a small bowl, whisk together the peanut butter, rice vinegar, tamari, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a creamy but "dip-able" sauce.

How To Assemble Spring Rolls: (Plus video tutorial below)

1. In a large bowl, combine all of the sliced veggies and chopped herbs.

2. In a small bow, stir together the tamari, oil, and vinegar. Drizzle over the veggies and toss lightly to coat

3 Pour very hot water into a dish or skillet and immerse rice paper to soften for about 15-30 seconds.Transfer to a cutting board covered with a damp towel and gently spread out the edges. (Make a few extras as this part takes a little practice and finesse - have fun and don’t be in a rush)

4. In the middle of the wrapper, place a small, tightly packed pile of vegetables - arranging them in the same direction. Roll up like a burrito: fold the ends over, then tightly roll up. Repeat with the remaining wrappers and veggies.

4. Place seam-side down and cut on the bias - transfer to your serving platter along side your favorite dipping sauce(s)

*A quick video tutorial on how to roll a Spring Roll.

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Awesome Apples and Oats

Ingredients:

• 1 medium fuji apple - cut into a quarter inch dice

• 1/4 cup of GF quick oats

• 1/2 tablespoon coconut oil or ghee

• 2 tablespoons almond butter

• Sprinkle sea salt

• Drizzle maple syrup or date paste. 

• Optional toppings: slivered almonds and currants.

Instructions:

Cook apples in coconut oil or ghee for 3 minutes in a sauce pan.

While apples are cooking place oats, almond butter and sea salt into your bowl.

When apples are just becoming soft, pour them on top of your oats. Add about 6 ounces of almond milk and stir well to combine (if you prefer your oats hot, heat the almond milk first).

Top with a drizzle of sweetener and a sprinkle of slivered almonds and currants. YUM!

These healthy Zucchini Brownies are one of our favorite guiltless treats! They are vegan, gluten free, and the perfect recipe to bake with zucchini - which makes the brownies extra nutritious.

We love baking with zucchini! You start with a green vegetable, and end with a decadent dessert. It makes us feel like magicians - and the zucchini is truly the magic ingredient! But the zucchini deserves credit for more than just being a great baking ingredient - like most vegetables, it's a nutrient powerhouse. A cup of zucchini is brimming with vitamin C, potassium and magnesium. You also get a nice hit of folate and B Vitamins.

These easy to make brownies are sweetened just with pure maple syrup, coconut sugar and our favorite chocolate chips. Top them with sea salt and walnuts to make them extra special.

Zucchini Brownies

Ingredients:

• 1 flax egg (1 tablespoon Flaxseed Meal + 3 tablespoons lukewarm water)

• 1 cup grated zucchini (we use a box grater. no need ot peel)

• 1/2 cup peanut butter - (or almond butter. runny, no added sugar)

• 1 teaspoon vanilla

• 1/4 cup maple syrup

• 1/2 cup coconut sugar

• 1/2 cup unsweetened cocoa powder

• 1/2 cup almond flour - see note for options

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 tablespoons coconut oil (melted)

• 1/4 cup chocolate chips (we like Hu Brand)

• 1/4 cup chopped walnuts

• sprinkle of Maldon sea salt

Instructions:

1. Preheat the oven to 350°F. Line a 9-inch x 5-inch baking pan with parchment paper.

2. Finely grate 2 large zucchinis, skin on - about 1 cup tightly packed and place in a large mixing bowl

3. Add peanut butter, flax egg, vanilla, maple syrup, and coconut sugar. Stir the ingredients together until consistent. (It will be liquidy at this point)

4. Stir in the unsweetened cocoa powder, baking soda, salt, and melted coconut oil, making sure all the cocoa is incorporated and no lumps are left.

5. Now, stir in almond flour and fold in the chocolate chips. Transfer the brownie batter into the prepared baking pan. Sprinkle with the walnuts, and slightly press them into the batter.

6. Bake for 30 minutes or until the top and sides are set and a toothpick inserted in the center of the brownie comes out clean.

7. Remove the pan from the oven and cool down in the pan for 15 minutes.Use the parchment paper to lift out the brownie from the pan to a cooling rack. Cool for another 30 minutes. Finally, sprinkle with Maldon Sea Salt

Note: To make it easier to slice - pop it 10 minutes in the fridge after fully cooled. This will set the brownie to perfection, slice without breaking, and the chocolatey texture will be enhanced.

More Of Our Favorite Guiltless Treats:

Apple Pecan Coffee Cake

Pumpkin Spice Bread

Oatmeal Raisin Cookies

Healthy Zucchini Muffins

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We love Globe Artichokes! They are super easy to cook, fun to eat and super nutritious!

Artichokes contain powerful antioxidants and phytonutrients that are extremely healing for the body. The nutrition in artichokes help to lower cholesterol, reduce inflammation, support liver function and increase bile production. They are also high in fiber and magnesium and nourish the gut lining.

You can boil, grill, braise, or bake an artichoke. But our favorite way to cook them (and the easiest way!) is to steam them. We loved the steamed artichoke served warm or at room temperature with one of our favorite dipping sauces.

Instructions for steaming the perfect artichoke and recipes for our favorite dipping sauces below!

Steamed Artichoke

Ingredients

• 1 or more large globe artichokes

• 1-2 cloves garlic, cut in half (can leave skin on)

• 1 bay leaf

• 1 lemon, quartered
  

Instructions:

1. Prepare artichokes for steaming: First, peel off a few of the tougher outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Trim stem so artichoke stands upright.

2. Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Add garlic cloves, bay leaf and lemon pieces into the water, bring to a boil.

3. Place the artichoke in steamer basket. Cover the pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 50 minutes; Add more water to pot, if necessary.

4. Serve warm or at room temperature with our Vegan Aioli or Lemon Dressing. (recipes below)

Vegan Aioli

• 1 cup of cashews (soaked)

• 1/2 cup of water

• 2 cloves of garlic

• Juice of a lemon

• Zest of a lemon

• 1 teaspoon of apple cider vinegar

• 1-2 pinches of salt

Soak the cashews for at least two hours or, ideally, overnight. Drain, then add the rest of the ingredients into a blender. Blend until the sauce is absolutely smooth. Taste and feel free to add additional salt or lemon.

Lemon Dressing

• 1/4 cup of olive oil

• 2 to 3 tablespoons of lemon juice, to taste

• 1 clove of garlic, minced

• 1/2 teaspoon of ground cumin

• 1/2 teaspoon of salt

Add all ingredients to a blender and whizz up until smooth. Taste and feel free to add additional salt or lemon.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

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NYT cooking, photo credit: Christopher Simpson for The New York Times

Baked Ginger Sesame Tofu

Ingredients:

• 16 ounces tofu- organic, firm or extra firm, non-GMO

• 2 tablespoons toasted sesame oil

• 3 tablespoons soy sauce- or gluten-free Braggs Liquid amino acids

• 1 tablespoon miso (or sub 1 more tablespoon soy sauce)

• 3–4 slices thin slices ginger- peels ok

• 2 garlic cloves

• 1 tablespoon rice vinegar

• 1–3 teaspoons chili paste

• 1 tablespoon sesame seeds

Instructions:

1. Preheat oven to 400

2. Blot the block of tofu with paper towels. Press the tofu gently to release some liquid, blotting as you go.

3. Cut tofu into pieces (strips, cubes, squares or fillets) about 3/4 -1 inch thick.

4. Place on a parchment lined baking sheet.

5. For Ginger Sesame Marinade: blend ingredients (except sesame seeds) together in a blender until smooth, pour over tofu, coating all sides well. Sprinkle with sesame seeds.  Bake 25-35 minutes, checking halfway through, and for extra crispy broil for a few minutes.

Sweet potatoes consistently top our list of favorite superfoods. What’s with our obsession? Well, the benefits are pretty SWEET! One sweet potato is an excellent source of vitamin A and fiber, and provides more potassium than a banana. Bursting with antioxidants - they help fight inflammation in the body and prevent disease. Because they are high in natural sugars but low on the glycemic index, they provide a steady source of energy and are a favorite fuel for athletes.

We're sharing our 3 favorite fillings for Loaded Sweet Potatoes below. Each of these sweet potato recipes is simple and full of flavor. Enjoy!

The first step in making loaded sweet potatoes is baking the potatoes. Here’s how we do it:

1. Preheat the oven to 425°F and line a baking sheet with parchment paper or foil.

2. Use a fork to poke holes into the sweet potatoes, set them on the baking sheet

3. Roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.

You can bake the sweet potatoes ahead of time as they will keep in the fridge for up to 3 days. Then, all you have to do is assemble your filling and load up your potatoes when you’re ready to eat!

Loaded Sweet Potatoes 3 Ways

1. Mediterranean Style Sweet Potatoes

Filling for 2 sweet potatoes:

• 1 can chickpeas, drained and rinsed

• extra-virgin olive oil, for drizzling

• sea salt and freshly ground black pepper

• 1/2 teaspoon dried thyme

• 1 bundle Dino kale leaves

Smoky Tahini Dressing (Recipe inspiration from Vegan At Times)

• 1/2 cup tahini, well stirred

• 6 tablespoons fresh lemon juice

• 4 teaspoons paprika

• 1/4 cup water, plus more for thinning

Instructions:

1. Roast the chickpeas: While the sweet potatoes bake, spread the chickpeas on a separate baking sheet, drizzle them with olive oil and pinches of salt and pepper and the dried thyme, and roast for 20-25 minutes - until golden brown and crispy around the edges. Remove the chickpeas from the oven, and set aside until ready to use.

2. Make the dressing: In a small bowl, whisk together the tahini, lemon juice, paprika, salt and water until smooth. If it's too thick , stir in a little more water if needed for desired consistency - you want to drizzle. Taste for salt, adding more if needed.

3. Just before the sweet potatoes are done: Cut one bundle of Dino kale into thin ribbons. Saute with a touch of olive oil and salt over medium heat until your greens are tender. Set aside.

4. Remove the sweet potatoes from the oven and let cool slightly. Scoop out a “wedge” from each potato to make space for the filling. Add a serving of the chickpeas and the chopped kale. Top with a drizzle of the smoked tahini dressing.

Notes:

• Protein lovers: Add a poached or fried egg.

• Store extra dressing and chickpeas in air tight containers in the fridge for up to 4 days.

2. Thai Peanut Sweet Potatoes

Filling for two sweet potatoes:

• 2 cups shredded purple cabbage

• 1/4 cup Thai Peanut Hummus (recipe below)

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped fresh scallion (just the light green part)

• 4 Tablespoons chopped peanuts or cashews

• For spice lovers, a little sriracha

Thai Peanut Hummus

• 1 can chickpeas, rinsed and drained

• 2 tablespoons natural peanut butter

• 1-2 teaspoons Sriracha (or more if you like spice)

• 1/4 teaspoon ground ginger

• 2 small cloves garlic, minced

• 1/2 tablespoon honey (or maple syrup for vegans!)

• 1 teaspoon sea salt

• 1/4 teaspoon pepper pepper

• 1 tablespoon olive oil

• 3-4 tablespoons cold water
  

Instructions:

1. Make the hummus: Add chickpeas, peanut butter, Sriracha, ginger, garlic, honey, and salt and pepper to taste into a food processor. Process until broken up. Scrape the sides with a spatula as needed.

With the motor running, drizzle in olive oil and cold water. This will help the mixture come together and get super-smooth. Once the hummus is processed to your desired texture, taste and adjust the salt and pepper.

2. Remove the sweet potatoes from the oven and let cool slightly. Scoop out a “wedge” from each potato to make space for the filling. Top with cabbage, a 1/4 cup of peanut hummus, fresh herbs, and crushed nuts.

Notes:

• Protein lovers: Pairs beautifully with teriyaki tofu or chicken satay.

• Spicy lovers: Add an extra drizzle of Sriracha or sprinkle of red pepper

• Store extra hummus in an airtight container in the fridge for 3-4 days.

3. Mexi Style Sweet Potatoes

Filling for 2 sweet potatoes: (we like orange, yellow or purple sweet potatoes for this recipe)

• 1 cup shredded red cabbage or chopped romaine

• 1/2 cup cooked black beans

• 2-4 tablespoons easy guac (recipe below)

• a few slices of serrano or jalapeño pepper

• 2 tablespoons toasted pepitas

• 1/2 teaspoon extra-virgin olive oil

• 1 teaspoon fresh lime juice

• 1/4 teaspoon chili powder

• 1/4 teaspoon sea salt

• 1/4 cup salsa, for serving

• 1/4 pickled red onions, optional for serving (recipe below)

Easy guac:

• 1 small avocado

• 2 teaspoons fresh lime juice, or to taste

• 1/4 teaspoon sea salt, or to taste

Instructions:

1. Make the filling: In a large bowl, mix together the cabbage or romaine, black beans, serrano, pepitas, olive oil, lime juice, chili powder, and salt. Adjust seasonings to taste. Chill until ready to use.

2. Just before serving, make the guac: In a small bowl, use a fork to mash together the avocado, lime juice, and salt.

3. Remove the sweet potatoes from the oven and let cool slightly. Scoop out a "wedge" in each potato and remove to make space for the filling. Add the filling and top with the guac. Serve with the salsa and pickled onions on the side.

Notes:

• Protein lovers: Add scrambled egg or tofu

• Additional serving ideas: Top with pickled onions or pickled jalapeno, grilled corn and crispy plantain chips served on the side

 
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This Spaghetti Puttanesca makes regular appearances on our Tuesday Foods menu and for good reason! This light and healthy Italian dish, that originates in Naples, really has it going on in the flavor department. Savory and sweet, spicy and bold, Spaghetti Puttanesca packs a punch that will make your taste buds salivate with each delicious bite.

We have paired it here with sautéd swiss chard because we are always looking for ways to sneak in those nutrient dense greens! A simple kale salad or spinach would also work very well with this dish as a side, or mixed right in when serving.

Spaghetti Alla Puttanesca

Ingredients

• 1/4 cup extra-virgin olive oil

• 6 cloves of garlic minced

• 1 1/2 teaspoons dried oregano

• 1/4 teaspoon crushed red pepper (bump to 1/2 teaspoon if you like spice)

• 4 cups vegetable broth (chicken broth would also works well here)

• Up to 1 cup water (notes below)

• 16 oz dry spaghetti (we like jovial brand for gluten free)

• 2-3 cups cherry tomatoes or grape tomatoes halved

• 3 - 4 tablespoons tomato paste

• 1 bunch swiss chard, kale or spinach

• 1/4 cup fresh basil chopped or more to taste

• 1/4 cup fresh parsley chopped or more to taste

• 18 pitted kalamata olives chopped (more or less  to taste)

• 2 tablespoons capers (optional)

• Salt and pepper to taste

Instructions

Heat a large, deep sauté pan over medium heat.

Add oil to pan; swirl to coat. Add garlic oregano, and red pepper; cook 1-2 minutes. (avoid burning the garlic)

Add broth and 1/2 cup water. Go to high heat, and bring to a boil. Add spaghetti to pan, lower heat to medium and cook for 7 minutes, stirring frequently at first to keep spaghetti from sticking together. Pro tip: If the pasta is absorbing the broth and not cooking enough or you feel you want more sauce, add water 1/4 cup at a time and stir in.

Add tomatoes and tomato paste and stir to combine. Cook an additional 3 to 7 minutes or until pasta is done to taste and tomatoes warmed. Pro tip: If tomatoes are not particularly ripe, add them in after cooking the pasta only 5 minutes so they have longer to cook up and get tender and juicy -- you could even cover the pan for a few minutes while it cooks up.

Prep and cook the chard: Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate. In the saute pan, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Add the chard stems, season with salt and pepper, and cook, stirring occasionally, until they begin to soften and brown, 2 to 4 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Remove pasta from heat, add remaining ingredients, toss to combine and serve with swiss chard on the side.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!

Naturally Sweetened Vegan Chocolate Mousse

Rich chocolate mousse that's naturally sweetened! Just 7 ingredients required, thick, rich chocolate flavor, and so delicious! Entirely vegan and gluten-free.

MOUSSE

• 1/2 cup + 2 Tbsp unsweetened cocoa powder or cacao powder

• 3/4 cup vegan bittersweet/dark chocolate (we like Hu brand)

• 1 pinch sea salt

• 1 14-ounce can full-fat coconut milk (we like Whole Foods 365 brand)

• 1 tsp pure vanilla extract

• 8-10 whole pitted medjool dates (this helps thicken as well as naturally sweeten!)

TOPPINGS (optional)

• Coconut Whipped Cream

• Vegan Chocolate chips

• Raspberries

Instructions

In a small saucepan, combine cocoa or cacao powder, bittersweet chocolate, salt, and 3/4 cup coconut milk. Warm over medium-low heat, whisking to combine

Once the mixture is melted, add remaining coconut milk and whisk until fully combined. Then remove from heat and add vanilla to taste.

Transfer the mixture to a blender and blend on high until creamy and smooth. (NOTE: At this time, you could also add other flavors, such as peppermint oil for chocolate-mint or peanut butter for peanut butter-chocolate.

Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness.

Transfer to a bowl and cover. Refrigerate until cold and thickened – at least 4 hours, preferably overnight.

To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).

Store leftovers covered in the refrigerator up to 5 days.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!

The perfect vegan Bolognese for your cozy weeknight in? It’s here!

This dish is an official Fan Favorite from our Tuesday Foods Kitchen.  A 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. In this version, cauliflower and mushrooms mimic the texture of ground meat while adding plenty of savory depth, with less than half the calories.

Our Better Than Bolognese is healthy comfort food at it's best. Let us show you how it’s done!

Vegan Bolognese Over Polenta + Swiss Chard

Polenta:

4 cups water

3/4 tsp salt

1 cup corn polenta (we like Bob Mills)

2-3 tbsp vegan butter (we like Miyokos)

1/3 cup vegan parmesan (optional.  we like Violife)

Bolognese:

2 tbsp extra virgin olive oil

1 tbsp vegan butter (we like Miyokos)

1/2 of a yellow onion, finely diced

3–4 cloves of garlic, minced

1 (12 oz) bag of cauliflower rice (or 1 head of cauliflower, riced using the food processor)

1 (8 oz) container of baby bella mushrooms, finely diced

1-2 cloves garlic

1/2 tsp crushed red chili flakes (more if you like heat!)

1 tsp rosemary, finely chopped

3/4 tsp sea salt

1/2 tsp black pepper

1 (24 oz) jar of marinara sauce

1/2 cup canned crushed tomatoes (we like Muir Glen, fire roasted)

1 bunch swiss chard (de-stemmed and finely chopped)

Garnish:

3 tbsp finely chopped

Lemon Zest

Vegan Parmesan (We like Violife)

Instructions:

Step 1: Polenta

Bring 4 cups water and 1 teaspoon salt to boil in a saucepan. Slowly whisk in the polenta. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture will still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Add vegan butter (and parmesan if using.) Season to taste with salt and black pepper. Cover and set aside.

Step 2:  Bolognese

Prepare all of the veggies. You want to make sure they are diced into small pieces, to roughly resemble the texture of ground meat.  (We use a food processor)

First, heat 1 tablespoon olive oil and 1 tablespoon vegan butter in a Dutch oven or other large heavy pot over medium-high.

Add the mushrooms and cook, stirring occasionally until golden brown, 4-5 minutes. Add another tablespoon of olive oil and the onion to the pot and allow to cook, stirring occasionally, for 6 -8 minutes.  Add the garlic, red pepper flakes and rosemary and cook until garlic is softened and the mixture is very fragrant- about 3 minutes. Stir in the cauliflower, season with salt and pepper.  Allow the veggie mixture to cook, stirring occasionally for 5 minutes. Finally - add the marinara sauce and crushed tomatoes, and allow the sauce to thicken for a few minutes.  Lower the heat to low simmer. Season with more salt and pepper to taste.  Keep warm on low heat.

Step 3. Swiss Chard

Heat 1 tablespoon of olive oil in a saute pan.  Saute the swiss chard, until just barely cooked – about 4 minutes.  Season with salt and pepper.

Step 4:  Assemble

Layer in bowls – polenta, swiss chard, and then bolognese.  Sprinkle generously with parmesan, fresh parsley and lemon zest

@erwhonmarket

Erewhon Market is a natural foods grocery and gourmet eatery in Los Angeles that has a cult following and a draws a celebrity crowd. If you don’t live in LA (like us!) you may have never had the chance to check it out.

One of the dishes they are famous for is the Kale + White Bean Salad - full of antioxidants, vitamins and minerals, not to mention it's packed with plant-based protein and fiber. This recipe is our attempt to bring a healthy taste of Erwhon to you! Trust us… it is truly delicious. 

The dressing is a classic vinaigrette, sweetened with maple syrup, and is the perfect compliment to the dark leafy kale greens, creamy white beans and avocado. The toasted seeds are generously sprinkled on top and lend a crunchy, nutty component to a super satisfying salad. It’s been on our regular rotation lately!

Tuesday Foods Pro Tip:

Massage the kale!

Kale is quite tough and fibrous and can be difficult to chew compared to other greens like lettuce or spinach. By massaging it for as little as 2 minutes with a little oil and/or lemon juice and a dash of salt - it becomes tenderized, making it easier to chew and digest.

Erewhon Kale + White Bean Salad

Ingredients

• 6 cups curly kale, washed, de-stemmed and chopped small

• 1 can white beans, drained and rinsed

• 1 ripe avocado, diced

• 1/3 cup pumpkin seeds, unsalted and toasted

• 1/3 cup sunflower seeds, unsalted and toasted

• 1/4 cup hemp hearts

• 1 tsp sea salt
  

Maple Dijon Dressing

• 1/3 cup olive oil

• 1/4 cup lemon juice (this is the juice of about 1-2 lemons)

• 1-2 Tablespoons maple syrup

• 2 Teaspoons dijon mustard

• 2 cloves garlic, mashed

• sea salt & black pepper to taste
  

Instructions

1. Massage The Kale while you are washing it. We like to wash ours under warm water - surprisingly, this makes it come alive! Drain and place kale into a mixing bowl with a tiny bit of olive oil, lemon and a sprinkle of salt. Set aside while you make the dressing.

2. In a large serving bowl, whisk together the dressing ingredients until emulsified.

3. Add the kale, white beans, and avocado. Toss in the dressing.

4. Top with the toasted seeds and hemp hearts and serve.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!

Winter-Time Vegetable Curry

Inspired by High Alpine Restaurant at Snowmass Ski Resort, Colorado

If it’s time for lunch and you want to make a cozy stop during your Snowmass Mountain family ski day, pop into High Alpine for a warm and delicious meal!

One of the best on-mountain restaurants in Snowmass, High Alpine will delight you with fresh salads, soups, pizza and tasty specials in the most beautiful setting - great views all around!  

We loved their Winter Vegetable Curry so much, we had to try to recreate it.  Fragrant spices, loads of veggies, a creamy red curry sauce … this is really good vegan eating. We paired it with our delicious, house made Cucumber Raita. (Recipe below)

It’s pretty much guaranteed to bring smiles and make your body happy too. Try it tonight - We think you’ll love it!

Winter-Time Vegetable Curry

• 3 tablespoons olive oil

• 1 onion, diced

• 1 teaspoon ground cumin

• 1 teaspoons ground coriander

• 1/2 teaspoon turmeric

• 1/4 teaspoon cayenne (more if you like it hot)

• 1 2-inch piece of ginger, chopped in a food processor

• 6 small garlic cloves, minced

• Salt and pepper (generous)

• 2-4 tablespoons tomato paste

• 1 cup delicata squash, unpeeled, in 1-inch slices, OR butternut OR sweet potato, peeled, in 1-inch cubes

• 1 parsnip, diced in 1-inch chunks

• 1 cup of tiny potatoes (fingerlings) halved

• 2 cups veggie broth + 1 cup water

• 2 cups small florets of cauliflower (roast with a sprinkle of salt and a drizzle of olive oil, 400 degrees, for 20 minutes)

• 1 cup chickpeas

• 2 handfuls of chopped kale

• Cilantro, for garnish

• Red pepper flakes and sriracha, for heat

• White basmati rice, prepared

• Cucumber raita (see recipe below)

Instructions:

Heat oil in a wide, heavy pot over medium-high heat.

Add onion and season generously with salt and pepper. Cook, stirring, until softened and lightly colored, about 5-6 minutes. Add the spices ginger and garlic. Continue to cook and stir for 2-3 minutes, until the spices are aromatic. (careful not to burn the garlic)

Add tomato paste and stir to coat. Add squash, parsnips and potatoes, salt lightly, then add 2 cups vegetable broth + 1 cup water, or enough to just cover vegetables. Bring to a boil, then reduce heat to maintain a brisk simmer. Cover and cook until vegetables are tender but firm, about 15-20 minutes.

Add cauliflower, chickpeas and Kale and stir gently to combine. Cover and continue cooking 5 to 8 minutes more. Taste broth and adjust seasoning, then transfer to a wide, deep serving platter or bowl. Garnish with cilantro and a sprinkle of red pepper flakes or sriracha (for heat)

Serve with prepared basmati rice and cucumber raita.

Cucumber Raita

• 1 cup cucumber grated

• 2  cup plain yogurt whisked

• 1/4 teaspoon salt adjust to taste

• 1/2 teaspoon ground cumin

• 1/2 teaspoon chaat masala

• 2 tablespoon cilantro leaves finely chopped

Instructions:

Peel and grate cucumber using a box grater. (if using English or Persian cucumber, peel, and grate. If using regular cucumbers, slice lengthwise and scrape out seeds using a spoon. Then grate the cucumber.)

In a bowl add whisked yogurt, salt, ground cumin, chaat masala, cilantro leaves, grated cucumber, and mix it well.

Enjoy immediately or refrigerate before serving.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!

Tis’ the season and we are shaking up the most festive Mistletoe Margaritas!

Mixed simply with cranberry juice, st. germaine, sparkling water, and a good splash of tequila. Then shake it up with ice and top off with fresh rosemary, and a sprinkle of pomegranate seeds. This beautiful drink is so easy to create. Mix everything together for a festive holiday cocktail that’s wonderful and oh-so delicious!

Mistletoe Margarita

This recipe makes 3 drinks per batch.

• 2 parts blanco tequila (2/3 cup)

• 1 part st germain elderflower Liqueur (1/3 cup)

• 1 part unsweetened cranberry juice (1/3 cup)

• 1 part sparkling water (1/3 cup)

Shake in a mason jar with a cup of ice. Pour over ice, garnish with pomegranate seeds and rosemary

Energizing Chocolate + Cherry Smoothie

Chocolate and cherries, are a classic combination of pure deliciousness in a smoothie! The taste is positively decadent - but it also packs a nutritious, energizing punch. The sweet cherries blended with cacao, almond milk and cashews creates a healthy and delicious smoothie everyone loves.

Plus, we always find that after sipping a chocolate smoothie we feel a bit happier and more energized. It’s the mood boosting ‘feel good’ endorphins from the cacao kicking in.

The protein powder that we love and use regularly is K'achava. It is unsweetened, organic and is packed with plant-based super foods. Any protein powder you like the taste/texture of will work great here. You can leave out the protein powder, too.

Perfect for breakfast or after workout - It will leave you feeling happy and energized!

Energizing Chocolate + Cherry Smoothie

Ingredients

• 1 cup almond milk (see note)

• 1/4 cup unsalted cashews or 2 tablespoons cashew butter

• 1 tablespoon flax seed

• 1/2 cup packed spinach

• 1 heaping cacao powder (coco powder also will work)

• 1 scoop, or more chocolate protein powder (We use K’achava)

• 10 to 15 frozen cherries

• 1/2 to 1 frozen banana

 Optional toppings:

• cacao nibs

• granola

• hemp hearts

Instructions:

Into the blender, add ingredients and blend until smooth, adding a little extra milk as needed. Serve with optional toppings and eat with a spoon, or sip with a straw.

Makes 1 generous, or 2 small, servings.

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We believe eating delicious is crucial to a healthy diet. Each week, our team of chefs design a new menu for what's in season, fresh and flavorful.

Look no further for the ultimate, easy chili recipe. When the temperature drops, we start craving cozy comfort food like this vegetarian chili. It’s one of our favorites! Packed with plant protein and full of flavor, this is a great recipe for batch cooking to share, to save and freeze, or to feed the whole family on a cozy fall evening.

Our favorite part of making chili is loading it with delicious toppings! We love this recipe with a dollop of yogurt or cashew sour cream (recipe below) to cool the heat from the chipotles. Feel free to get creative with your toppings – cilantro, sliced chilies, shredded cheese, pickled jalapenos, avocado, guacamole, or crushed tortilla chips

Easy Vegetarian Chili

Ingredients:

• 2 tablespoons extra-virgin olive oil

• 1 small yellow onion, chopped

• 1 garlic cloves minced

• 1 red bell pepper, diced

• 2 carrots, diced

• 1 (15 ounce) can diced fire-roasted tomatoes

• 1 (15 ounce) can black beans, drained and rinsed

• 1 (15 ounce) can pinto or kidney beans, drained and rinsed

• 2 cups veggie broth

• 2-3 chipotle peppers from a can of chipotles in adobe, diced + 3 tablespoons of the adobe sauce

• 1 cup corn kernels, fresh or frozen (optional)

• 1/2 teaspoon sea salt

• Freshly ground black pepper

• 1 tablespoon lime juice

Topping Suggestions:

• Cashew Sour Cream (recipe below)

• Shredded cheese

• Fresh or frozen corn kernals

• Cilantro or scallions

• Avocado or Guacamole

• Jalapeño or serrano pepper slices

• Tortilla chips
  

Instructions:

Heat the oil in a large pot over medium heat. Add the onion, a few pinches of salt and pepper, and stir. Cook until the onion is translucent, 5 minutes, then add the garlic, carrots, and red pepper. Stir and cook until soft, 5 to 8 minutes, turning the heat down as needed.

Add the canned tomatoes, beans, broth, chipotles, adobo sauce, corn (if using), salt, and a few grinds of pepper.

Cover, reduce the heat to low, and simmer for 25 minutes, stirring occasionally, until the chili has thickened.

Stir in the lime juice and season to taste. Serve with desired toppings

Cashew Sour Cream

Ingredients:

• 1 cup raw cashews

• 1/2 cup water (more or less depending on desired consistency)

• 1 tablespoon lemon juice, or more to taste

• 1 teaspoon apple cider vinegar

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon Dijon mustard

• 1/4 teaspoon garlic powder

• optional: 2 tablespoons fresh dill or cilantro

Instructions:

In a blender, combine the cashews, water, lemon juice, vinegar, salt, and mustard. Blend until the mixture is smooth and super creamy. (This may take a while) Slowly add water until you achieve your desired consistency. Add herbs at the very end and pulse a few times to incorporate. Taste and adjust for lemon and salt as needed. Chill and then serve a dollop or drizzle on top of our chili!

Did you make this recipe?

Please let us know how it turned out! Share a picture on Instagram and tag us @tuesdayfoods.co - We love hearing from you!

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…

FROM OUR KITCHEN TO YOURS!

Fall is here – it’s time to start baking!

We love the taste of fall, and what better way to enjoy those cinnamon spice and pumpkin flavors than with a loaf of delicious pumpkin bread baking in the oven. Especially one that’s healthy and so easy to make!

You can stir in some roasted pumpkin seeds, pecans or walnuts into the loaf to give it a little bit of crunch. If you don’t care for nuts, you can replace them with chocolate chips! By mixing up the add-ins and toppings, you can easily make many different pumpkin bread variations using this one classic recipe.

This recipe is Vegan and Gluten-Free

Pumpkin Spice Bread {Vegan + GF}

Ingredients: (Makes 2 standard size loaves)

• 3 Tablespoons ground flax seed

• 1/2 cup water

• 1 1/2 cup coconut sugar (reserve an extra 1/2 cup for sprinkling on top)

• 2 cups unsweetened apple sauce

• 1 14 ounce can pumpkin puree

• 3 cups all purpose flour or Bob’s Red Mill 1-to-1 baking flour for gluten free

• 1 teaspoon ground cloves

• 2 teaspoon ground cinnamon

• 1/2 teaspoon nutmeg

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• Optional: 1 cup chocolate chips, walnuts, pumpkin seeds or pecans

• Optional: Tahini Maple Drizzle, recipe below.

Instructions:

1. Preheat the oven to 350. Lightly oil two 8 inch loaf pans. Line the pans with parchment paper if desired - Cut a piece of parchment so it is as wide as the length of the inside of the pan. Press it into the pan with the excess coming up each side and protruding from the top. These will act as handles to remove the bread as soon when it comes out of the oven.

2. In a food processor (or in a bowl using an electric hand mixer )whip the flax seed and water together until thick and creamy

3. In a large bowl stir together the sugar, applesauce, pumpkin puree and flax mixture

4. In a medium bowl stir together flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt

5. Add the dry ingredients to the wet mixture, and stir until just combined. Fold in the nuts or chocolate chips (if using.)

6. Spoon the batter into the prepared loaf pans. Bake for about 55 minutes and check doneness by inserting a fork or toothpick. Cooking times may vary depending on oven temp. Let the bread cool for at least 20 minutes before removing from the pan as the bread will continue to bake while it is resting.

Maple Tahini Drizzle

Ingredients:

• 1 cup organic powdered sugar

• 2 tablespoons tahini (we like 365 brand)

• 3 tablespoons unsweetened oat or almond milk

• 1 tablespoon pure maple syrup

• Pinch of sea salt + optional squeeze of lemon

Instructions:

Whisk to combine completely. You want the icing to be drizzle-able. If it seems too thin, add more sugar. If too thick, add more milk.

CHEF PREPARED, NUTRITIONIST APPROVED, HEALTHY MEALS MADE EASY.…
FROM OUR KITCHEN TO YOURS!