Serrano Feta Hummus
BY Follow Your Heart INGREDIENTS ¼ cup tahini ¼ cup lemon juice 1 15oz can of garbanzo beans, drained and rinsed 2 cloves garlic, minced 3 tbsp extra virgin olive oil 1 tsp cumin 1 tsp salt, plus more, to taste 3 tbsp cold water 1 serrano pepper, seeded and diced ¼ cup Follow Your […]
Tater Tot Casserole
BY Gabrielle Reyes 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: 3 tbsp vegan butter or oil 1 cup diced red onions 2 tbsp minced garlic 1 cup diced […]
Grilled and Raw Squash Salad
BY Follow Your Heart 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 pistachio, roughly chopped ¼ cup mint leaves, roughly torn 2 tbsp lemon juice salt and pepper, to taste […]
Vegan Elote
BY Julie Lee 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 Dairy-Free Feta Crumbles ¼ cup Follow Your Heart Parmesan Grated 2 tsp chili powder ¼ cup cilantro, chopped INSTRUCTIONS […]
Mac n Cheese Stuffed BBQ Burger
BY Todd Anderson INGREDIENTS Mac & Cheese: 1 cups Follow Your Heart Dairy-Free Finely Shredded Cheddar 1 ½ cups macaroni shells 2 tbsp vegan butter 2 tbsp of flour 2 tbsp nutritional yeast 1 ½ cups of plant-based milk (Barista works the best) ¼ tsp smoked paprika ¼ tsp onion powder ½ tsp salt ¼ […]
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 […]
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
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 […]
Double Decker Guacamole Tacos
BY PLVNT FOOD INGREDIENTS Queso: 1 bag Follow Your Heart Mozzarella Shredded 1-2 cups plain unsweetened plant milk (depending how thick you want it) 1 can diced green chiles (mild or hot, use your discretion) 1 tbsp pickled jalapeno brine salt to taste Guacamole: 4 ripe avocados ¼ cup diced red onion ¼ cup chopped cilantro […]
