Pumpkin Fondue
BY FOLLOW YOUR HEART INGREDIENTS 1 sugar pie pumpkin, 2 – 2½ lbs, top removed, seeds and membranes scooped out 2 teaspoons olive oil, divided 1 ½ cups Follow Your Heart Dairy-Free Shredded Mozzarella 6 slices Follow Your Heart Dairy-Free Smoked Gouda Slices, roughly chopped 1 tablespoon corn starch ⅛ tsp ground nutmeg ⅛ teaspoon […]
Fried Vegan Chicken and Gravy
BY ONE GREAT VEGAN INGREDIENTS Grapeseed Oil for Frying (2-6 cups) Large Oyster Mushrooms or Canned Jackfruit (3-6 cups) Chopped Green Onions (¼ Cup) Tapioca Flour Mushroom Marinade Mixture Pickled Jalapeño Juice or Pickle (1 Cup) Barbecue Sauce (½ Cup) Black Salt (1 Tsp) Hot Sauce (¼ Cup) Flour Mixture Gluten Free […]
Buffalo Chick’n Nachos
BY THEE BURGER DUDE INGREDIENTS 8 cups (260g) tortilla chips 1/2 cup Follow Your Heart Dairy-Free Bleu Cheese Style Dressing 1/2 cup Follow Your Heart Dairy-Free Bleu Cheese Style Crumbles 1/2 cup sliced green onions Buffalo Chick’n 8 oz. (About 2 1/2 cups) vegan chicken* 1/4 cup vegan buffalo sauce 1/2 tsp garlic powder […]
Mummy Twice Baked Potatoes
BY A FULL LIVING INGREDIENTS 4 large russet baking potatoes 5 – 2 teaspoons kosher salt, to taste and divided 5 tablespoons olive oil 5 tablespoons vegan butter, melted ½ cup (4 ounces) plant cream, warmed 1 bag Follow Your Heart Dairy-Free Cheddar Shreds 2 tablespoons chives or green onions, minced ½ teaspoon coarse ground black […]
Pumpkin Curry Tostadas
BY Gabrielle Reyes INGREDIENTS ¼ cup oil 3 bay leaves 2-4 cinnamon sticks ½ cup diced white onions 1 ½ cups cubed butternut squash or pumpkin 1 cup pumpkin purée 1 cup crushed tomatoes 2 cups coconut cream 1 cup cooked chickpeas 1 tbs curry powder 1 tsp turmeric powder 1 tsp garam masala powder […]
Elote Stuffed Peppers
BY Gabrielle Reyes INGREDIENTS 3-6 large bell peppers 3 tbsp vegan butter or oil 1 cup diced red onion 4 cloves minced garlic 2 tbsp minced fresh jalapeño 3 cups roasted corn ½ tsp cayenne pepper 1 tbsp smoked paprika ¼ tsp cumin 2 tbsp fajita seasoning 1 cup chopped fresh cilantro 2 tbsp fresh […]
Grilled Tofu Skewers
BY Jasmine Briones INGREDIENTS 1 block (14-ounces) extra firm tofu Marinade: 2 ½ tbsp low sodium soy sauce or tamari 1 tbsp Follow Your Heart Original Vegenaise 1 tbsp toasted sesame oil 1 tbsp maple syrup or agave 1 tbsp rice vinegar ½-2 tsp sriracha hot sauce, or as desired to taste ¾ tsp garlic […]
Rainbow Sushi Rolls with Spicy Dipping Sauce
BY Gabrielle Reyes Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Pink Sushi Rice: 2 cups sushi rice 3 cups water ½ cup rice vinegar 4 tbsp organic sugar or maple syrup ½ cup fresh beet juice Sushi Filling: 1-4 nori sheets 1 sliced […]
Bacon Cheddar Smashed Potatoes
BY Spork Foods Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Smashed Potatos: 1 ½ pounds baby gold or red potatoes 2 tbsp neutral tasting vegetable oil 2 cloves garlic, finely chopped ½ tsp sea salt, plus to taste ¼ tsp finely ground black […]
