Strawberries & Cream Pancakes

Strawberries and 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

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

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 […]

Vegan Pinto Bean Burgers

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 […]

Roasted Tomato Soup with Vegan Grilled Cheese

Vegan Roasted Tomato Soup with Vegan Grilled Cheese

BY Lacey Siomos INGREDIENTS  6 mini red peppers, halved & seeds removed 2 pints of grape tomatoes, washed 1 medium yellow onion, chopped 4 garlic cloves 1 tsp Himalayan sea salt ¼ tsp black pepper 2 tsp dried oregano ¼ cup olive oil  2 tbsp lemon juice 1 tbsp organic sugar 1 tbsp nutritional yeast […]

Vegan Pastelitos De Carne Y Queso

Vegan Pastelitos De Carne Y Queso

BY Evanice Nice INGREDIENTS Filling: 8 oz plant based meat (or 16 oz oyster mushrooms, ground and pan fried) 1 tsp cumin 1 tsp salt ½ package Follow Your Heart Dairy-Free Mozzarella Finely Shredded Sofrito: 1 green bell pepper, small diced ½ onion, small diced 2 tsp garlic paste ½ cup red wine ½ tsp […]

Pulled Oyster Mushroom Melt with Chimichurri Aioli

Oyster Mushroom Melt

BY Evanice Holz INGREDIENTS Chimichurri  ½ cup olive oil 3 tablespoons red wine vinegar 1/2 cup parsley, de-stemmed 2 cloves garlic 1 dried red chili ¾ teaspoon dried oregano 1 teaspoon coarse salt pepper to taste Chimichurri Aioli ½ cup Follow Your Heart Original Vegenaise or Soy-Free Vegenaise to make this dish soy-free ¼ cup […]

Stuffed Shells with Spinach and Cheese

Stuffed Shells

BY Spork Foods INGREDIENTS 1 package jumbo pasta shells (16 oz) 1 tbsp, plus 2 tsp extra virgin olive oil 2 packages baby spinach (6 oz) 1 container extra firm tofu, pressed ⅓ cup Follow Your Heart Dairy-Free Cream Cheese ¾ tsp sea salt ½ tsp finely ground pepper ½ tsp garlic powder ¼ cup […]

Crêpes Suzette with Orange Butter

Crepe Suzette

BY Spork Foods INGREDIENTS Crêpes Ingredients: 2 ¼ cup ice-cold soy milk creamer 2 tbsp Follow Your Heart VeganEgg powder, dry 1 tbsp organic sugar 1 tbsp orange liqueur (Cointreau) ¼ cup room temperature water 1 cup organic unbleached all-purpose flour ⅛ tsp sea salt Optional: 2 tsp organic sugar, for topping orange liqueur and […]