Chili Cheese Mac
BY GABRIELLE REYES Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Chili Cheese Macaroni: ⅓ cup Follow Your Heart Dairy-Free Finely Shredded Cheddar ¼ cup Follow Your Heart Feta Crumbles ¼ cup minced cilantro or parsley ¼ cup sliced jalapeños 1 lime cut […]
Buffalo Falafel with Bleu Cheese
BY PLVNT FOOD Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Falafel: 2 15oz. cans garbanzo beans, drained and rinsed ½ a large red onion 8 garlic cloves ½ cup fresh parsley ½ cup fresh cilantro 2 tbsp olive oil 2 tbsp lemon juice ½ […]
Vegan Spicy “Tuna” Rolls
BY Erin Lynch Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Sushi: 3 roma tomatoes 1 avocado, thinly sliced ½ cucumber, thinly sliced 4-5 nori sheets Marinade: 3 tbsp soy sauce (sub tamari to make gluten-free) 2 tbsp rice vinegar 1 tsp toasted sesame […]
Vegan Cheddar Biscuits with Fried Chick’n, Green Tomatoes, & Chipotle Hot ‘Honey’
BY Brianna Claxton Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Cheddar Biscuits: 2 ½ cups all purpose flour (can sub gluten free flour) 2 tbsp baking powder 1 tsp kosher salt ½ cup very cold vegan butter cubed 1 cup + 2 tbsp […]
Seared Oyster Mushroom Chalupas Poblanas
BY Chef Eddie Garza INGREDIENTS For the seared oyster mushrooms 3 tablespoons sesame oil ¼ teaspoon chipotle powder ¼ teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon ground black pepper ½ pound oyster mushrooms, removed from clusters and torn into bite-sized strips For the chalupas vegetable oil for frying 8 taqueria style corn tortillas (aka […]
Jalapeño Cheddar Pretzels
BY Gabrielle Reyes INGREDIENTS Jalapeño Cheddar Pretzels: 2 cups Follow Your Heart Dairy-Free Plain Yogurt 2 cups gluten-free flour 1 tsp flaky sea salt 4 tsp baking powder 1 ½ tsp garlic powder 1 ½ tsp onion powder 1-3 cups Follow Your Heart Dairy-Free Finely Shredded Cheddar ½ cup chopped fresh jalapeños ¼ cup vegan […]
Pineapple Upside Down Cake
BY SPORK FOODS INGREDIENTS ¼ cup organic brown sugar ⅓ cup vegan butter 1 can organic pineapple rings 16 fresh raspberries or Maraschino cherries 2 tablespoons Follow Your Heart VeganEgg, dry ½ cup ice cold water ¼ cup vegan butter, softened ¼ cup Follow Your Heart Original Vegenaise ½ cup organic evaporated cane sugar 1 […]
Smoked Gouda Vegetable Spiral Quiche
BY SPORK FOODS Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS (1) 9-inch vegan pie crust, thawed according to package 1 package Follow Your Heart Dairy-Free Smoked Gouda Slices 1 orange carrot 2 purple carrots 2 zucchini 6 level tbsp Follow Your Heart VeganEgg […]
Vegan Brioche Style Challah Bread
BY SPORK FOODS INGREDIENTS 1 ½ tsp active dry yeast 1 tsp evaporated cane sugar 1 cup warm water 3 ½ cups organic unbleached all-purpose flour, plus more for kneading 1 cup whole wheat pastry flour 4 tbsp Follow Your Heart VeganEgg powder ½ cup ice cold unsweetened almond milk ¼ cup grapeseed oil 1 […]
