Cheesy Ramen Noodles
BY Brian Watson INGREDIENTS 1 (4-5 oz) package Instant Ramen Noodles (vegan) Seasoning (if not using package seasoning): 2 tsp Nutritional Yeast 1/2 tsp garlic powder (or to taste) 1/4 tsp onion powder (or to taste) Salt and pepper to taste Cheese Sauce: 2 tsp vegan […]
White Bean and Kale Soup
BY Spork Foods INGREDIENTS 2 tbsp extra virgin olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 large Yukon gold potato, diced 2 carrots, large dice 1 pint cremini mushrooms, diced 1 tsp dried oregano ½ tsp sea salt, plus more to taste ¼ tsp finely ground black pepper 1 pint, […]
Spicy Pumpkin Noodles
BY Gabrielle Reyes INGREDIENTS Roasted Pumpkin: ½ pumpkin skinned and cubed 1-2 cups chopped orange carrots ½ tbsp Chinese 5 spice or allspice 3 tbsp chili oil salt and pepper to taste blend in: ½ cup vegetable broth Mushroom Pumpkin Broth: 2-4 tbsp sesame oil 1 cup thinly sliced white onion 3 tbsp minced garlic […]
Spaghetti Squash
BY Spork Foods INGREDIENTS 2 spaghetti squash 1 tbsp neutral tasting oil ¼ tsp sea salt ¼ tsp finely ground black pepper Filling: ½ tub dairy-free Cream Cheese, softened 1 ½ cups Follow Your Heart Dairy-Free Shredded Mozzarella 3 cloves garlic, finely chopped ¼ cup lemon juice ¼ tsp sea salt ¼ tsp finely ground […]
Feta Tzatziki Burger
BY Brian Watson INGREDIENTS Feta Tzatziki 1 cup Follow Your Heart Dairy-Free Sour Cream ½ cup Follow Your Heart Dairy-Free Feta Crumbles 2/3 cup grated cucumber 3 garlic cloves (minced) 1 tbsp olive oil 1 tbsp red wine vinegar 1 tbsp lemon juice 1 tbsp fresh dill (chopped) 1 tbsp fresh mint (chopped) salt and […]
Breakfast Burrito
BY Spork Foods INGREDIENTS 4 hash brown patties 1 tbsp oil ½ red bell pepper, cut into thin strips ½ red onion, cut into thin strips 2 containers extra firm tofu, pressed and drained (14 oz) 1 clove garlic, minced 2 tbsp fresh lemon or lime juice ½ tsp sea salt ¼ tsp finely ground […]
Cuban Quesadilla
BY Evanice Holz INGREDIENTS Cuban Quesadilla: Follow Your Heart Dairy-Free Provolone Slices large flour tortillas Cilantro Sauce: 1 ½ cups Follow Your Heart Original Vegenaise 1 bunch cilantro 2 cloves garlic 1 tsp ground cumin ½ lime squeeze 1 tbsp Follow Your Heart Dairy-Free Grated Parmesan pinch of salt pinch of pepper Frita […]
Spinach Artichoke Sliders
BY Devorah Bowen INGREDIENTS 12 dinner or Hawaiian style rolls 5 oz baby spinach 5 oz canned artichoke hearts 6 slices Follow Your Heart Dairy-Free Smoked Gouda 3/4 cup Follow Your Heart Dairy-Free Finely Shredded Mozzarella 1/2 cup Follow Your Heart Dairy-Free Grated Parmesan 1/3 cup Follow Your Heart Dairy-Free Sour Cream 2-3 tbsp vegan […]
Philly Cheesesteak Sandwich
BY Lloyd Rose INGREDIENTS 1 6” sub bread roll 1 tbsp dairy-free butter 2 tsp extra virgin olive oil 275g chopped button mushrooms 75g sliced portobello mushrooms 70g julienned sliced green bell pepper ½ of a medium sized onion, chopped ½ tsp coarse black pepper 1 ½ tbsp Italian herb mixed seasoning (or mixed herb […]
