Mac n Cheese Stuffed BBQ Burger

BY Todd Anderson Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo. 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 […]

Vegan Spicy “Tuna” Rolls

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 […]

Esquites

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

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 […]

Seared Oyster Mushroom Chalupas Poblanas

Chalupa Poblana

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

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 […]