A plant-forward sandwich of grilled Portobello mushrooms, fresh mozzarella, tomato-basil bruschetta topping, pesto mayo, arugula, and balsamic glaze on ciabatta roll.
A unique and tasty vegetarian sandwich with white bean spread, roasted Brussels sprouts, garlicky kale and caramelized onions, and Boursin® cheese on toasted ciabatta.
A smooth blend of cannellini beans, roasted garlic, lemon juice, and black pepper. Serve with fresh vegetables as a dip or as a spread on your favorite sandwich.
Roasted chili- and cumin-seasoned sweet potatoes, black bean salsa, and orange-jicama slaw in flour tortillas
A vegetarian mixture of eggplant, white beans, tomatoes and onions seasoned with garlic and herbs and baked with a panko bread crumb topping.
A hearty plant-forward stew made with beets, cauliflower, chickpeas, tomatoes and spices served with couscous.
A tasty dessert treat made with beans, pumpkin, maple syrup, and spice.
Grilled hearts of palm patty topped with lettuce and tomato on a whole grain bun
Mini-peppers replace tortilla chips as the base for this vegetarian appetizer. Drizzle them with a little Avocado Crema (recipe below).
It’s a salad that looks like guacamole that you eat with chips! Also known as a green goddess salad, it is the ultimate chip dip or healthy side dish.