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 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 […]
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 […]
Strawberries & Cream Pancakes
BY Brianna Claxton Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Strawberry Compote: 3 cups frozen strawberries 1 tbsp vanilla extract ½ – 1 cup water 1 cinnamon stick ⅓ cup organic cane sugar Cheesecake Cream: 1 container Follow Your Heart Dairy-Free Cream Cheese(room […]
Vegan Brunch Bowl
BY Spork Foods Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. INGREDIENTS Potato Ingredients: 2 tablespoons safflower oil 1.5 lb small red yellow and purple potatoes, cut into rounds 1 red bell pepper, large dice 1 yellow bell pepper, large dice ½ teaspoon sea salt […]
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 […]
