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Recipe: Quinoa and Black Bean Buddha Bowl

Quinoa and Black Bean Buddha Bowl

Get your “put-it-all-in-a-bowl” zen feeling with this colorful dish that is packed with healthy veggies and big flavor. Three kinds of cruciferous vegetables in one bowl? Yes, please. This vegan bowl is packed with plant-based goodness, and the best part is: it only takes 10 minutes to make. Ingredients, Serves 1 Amy’s Light & Lean Quinoa & Black Beans with…

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Recipe: Lentil Mujadara with Caramelized Onions

Lentil Mujadara with Caramelized Onions

When the crisp cooler season sets in, a bowl of earthy lentils and fluffy jasmine rice will warm your stomach. Make our simple take on traditional Middle Eastern Mujadara at home with Amy’s Lentil Soup. This vegan dish can stand alone, but we also love it with a green salad topped with walnuts and a simple vinaigrette. Ingredients 1 can…

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Recipe: Vegan Bacon, Turkey, Lettuce & Tomato Club with Avocado Salsa

Bacon, Turkey, Lettuce & Tomato Club

The avocado salsa takes this BLT up a notch. Try using it instead of mayo on your favorite sandwich combinations. Ingredients Avocado Salsa (makes about 1 cup): (cut in ½ for better fat profile) 1 tablespoon chopped cilantro 1/3 medium red onion, chopped (about 1/3 cup) 1 small avocado, cut into 1-inch cubes 2 tablespoons lemon juice (about 1 lemon)…

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Recipe: Field Roast Pimento Cheese FieldBurger

Pimento Cheese FieldBurger

If you are looking for an explosion of flavor, you have found the right burger! The sweet tomato, pepper and onion complement the spicy and creamy pimento cheese and garlic mayo. Ingredients, Makes 4 Servings 4 Field Roast FieldBurgers 2-1/2 cups Pimento Cheese (recipe below) 4 Ciabatta Bread buns 1/2 cup Vegan Garlic Mayo 1 Medium Sliced Sweet Onion 2…

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