Summer Chopped Salad
BY Spork Foods Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Salad Ingredients: 1 block extra-firm tofu, pressed and sliced into ½ inch thick strips ½ cup barbeque sauce 2 teaspoons neutral-tasting oil 1 large head romaine lettuce, chopped 1 bottle Follow Your […]
Tater Tot Casserole
BY Gabrielle Reyes Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS 5-10 cups frozen tater tots (5-10 cups) Tasty Toppings: ¼ cup chopped green onions or cilantro ⅓ cup Follow Your Heart Dairy-Free Feta Crumbles 2-4 tbsp red chilis or sliced jalapeño Festive Fillings: […]
Grilled and Raw Squash Salad
BY Follow Your Heart Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS 2 medium green zucchinis 2 yellow crookneck squash olive oil 1 cup Follow Your Heart Dairy-Free Feta Crumbles 1 pint cherry tomatoes, sliced in half ½ red onion, thinly sliced 1 tbsp […]
Vegan Elote
BY Julie Lee Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS 8 ears of corn ½ cup Follow Your Heart Dairy-Free Sour Cream ½ cup Follow Your Heart Chipotle Veganaise Juice and zest of 1 lime ½ tsp kosher salt ¼ cup Follow Your Heart […]
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 […]
Esquites
BY Brianna Claxton Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS 2 cups corn (rinsed and drained if using canned, thawed if using frozen, or freshly cut from the cob) 1-2 serrano peppers (to taste) 3 tbsp vegan butter salt to taste ¼ cup […]
Yuzu Ponzu Tofu Buddha Bowl
BY Seonkyoung Longest INGREDIENTS Yuzu Ponzu: ¼ cup soy sauce 2 tbsp yuzu juice (you can substitute with lemon or lime) 2 tbsp rice vinegar 1 tbsp yondu, optional 1 tbsp agave nectar Creamy Garlic Dressing: ½ cup Follow Your Heart Original Vegenaise 3 to 5 cloves garlic, grated 1 tbsp agave nectar ½ tsp salt […]
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 […]
Vegan Pinto Bean Burgers
BY Meredith Rodriguez INGREDIENTS 1 can of pinto beans 2 cup of dried oats (sub in gluten-free oats to make gluten-free) ¼ cup diced red bell pepper ¼ cup diced onion 2 cloves minced garlic 2 tbsp ketchup 3 tbsp Follow Your Heart Chipotle Vegenaise ⅓ cup Follow Your Heart Cheddar Finely Shredded 2 tsp […]
