Thai meets the stuffed bell pepper in a long overdue, tantalizing union. Quinoa, carrots, fresh herbs, and Sriracha meet a creamy, classic Thai sauce creating the zesty combo you didn’t know you needed, but won’t be able to live without.
The marriage we didn’t know we’d been missing, but can’t live without: Thai and the stuffed bell pepper. Surprise yourself with this tasty thai basil quinoastuffed bell pepper dish! You’ll never know what your taste buds will encounter next with all the fresh herbs inside. Think you can handle it? Cook time: 45 mins
Makes 2 servings
2 tsp coconut oil
1/2 onion, chopped
3 garlic cloves, minced
2 tbsp Thai red curry paste
1 cup coconut milk
1/2 cup vegetable broth or water
1/2 cup quinoa, washed in cold water
3 tbsp fresh basil, finely chopped
2 tbsp chives, finely chopped
2 tbsp cilantro, finely chopped
3 carrots, chopped 1/4 inch thick
1 cup spinach, chopped
Sriracha, to taste
2 medium bell peppers
1 scallion, sliced
1 tbsp roasted peanuts, chopped
Preheat oven to 355 F.
Heat coconut oil in a medium saucepan over medium heat. Add onions and a pinch of salt. Stir well and sauté for 3 minutes. Add in garlic and stir. Sauté for another 3 minutes. Stir in Thai red curry paste and cook for 30 seconds. Pour in the coconut milk and vegetable broth OR water. Add in the quinoa, basil, chives, cilantro, and carrots. Stir well and bring to a boil, then simmer while covered for 15 minutes on low heat. Once quinoa is cooked stir in the chopped spinach and cook until it is wilted. Add Sriracha and salt to taste.
Cut the top of the bell peppers off and take out the seeds and ribs. Fill the bell pepper with the quinoa mixture.
Place on a baking sheet and bake for 20 minutes to soften the bell pepper.
Remove bell peppers from the oven and top with scallions and chopped peanuts.
Take a ride on the vegan side with these gooey, gourmet s’mores! Brace yourself for change as we introduce a whole new dimension to your fireside favorite — from coconut oil to Cinnamon Clusters, vegan milk chocolate, and marshmallows — your campfire treat will never be the same!
Ingredients: – 1/2 cup Cinnamon Clusters, crushed – 1 cup vegan graham crackers, crushed – 7 tbsp vegan butter, melted – 10 oz vegan milk chocolate, melted – 10 oz vegan mini marshmallows
Line an 8 x 8 pan with parchment paper.
Add crushed Cinnamon Clusters, graham crackers, vegan butter and a pinch of salt to a large bowl. Mix until you have a sandy texture. Add mixture to the prepared 8 x 8 pan and press down into an even layer. Use the bottom of a cup to press the crust down firmly.
Add coconut oil to the melted vegan chocolate and stir until well combined. Pour chocolate over the crust and spread into an even layer. Evenly sprinkle mini marshmallows over the top.
Place pan under broiler until marshmallows are nice and brown. Be sure to keep an eye on it so they don’t burn! Let cool and cut into squares!
Tired of the same old appetizers with bread, bread, and more bread? That ship has sailed! Our new zucchini boats bring a fun, colorful, and tasty twist to your spread without the typical bloaty breads.
Cooking Time: 30 mins Makes 1-2 servings
1/4 cup cheddar cheese, shredded
1/4 cup tomato, diced
2 garlic cloves, minced
2 tbsp fresh basil, chopped
1 tbsp parmesan cheese
Preheat oven to 400 F.
Cut zucchini in half lengthwise and use a spoon to remove the seeds and create a bowl in the zucchini. Place on a foil-lined baking sheet.
In a small bowl, mix together egg, cheddar cheese, diced tomato, diced red onion, minced garlic, chopped basil, salt and pepper to taste. Spoon into the zucchini and top with shredded parmesan.
Bake for 15-20 minutes or until the the top browns. Serve while hot!
Who says vegans can’t enjoy an ooey gooey American classic? Not us! We dare vegans and non-vegans alike to resist this creamy, non-dairy mac ‘n’ cheese, sprinkled with CA Whole Wheatcereal for an added crunch and toasty, golden finish!
PRO TIP: Carry your stoneground crumble over to a side dish of Avocado Fries!
Cook time: 20 minutes Serves: 4-5 people
10 ounces whole wheat elbow pasta
3 tbsp vegan butter
1 garlic clove, minced
1/2 tsp onion powder
2 tbsp all purpose flour
2 cups almond milk
8 ounces vegan cheddar cheese
1/2 cup CA Whole Wheat cereal
4-6 fresh basil leaves
3 tbsp vegan parmesan cheese
1. Cook elbow pasta according to package instructions. Drain and set aside.
2. In a medium saucepan over medium-low heat, add vegan butter. Once butter has melted, add garlic and sauté for 1 minute. Add flour and whisk for 2 minutes. Add almond milk and whisk for 30 seconds. Add in vegan cheddar cheese and whisk until all the cheese has melted—this may take up to 5-8 minutes. Just keep stirring and it’ll come together!
3. In a blender, add CA Whole Wheat cereal and basil. Pulse 9-1o times. Set aside.
4. Add pasta and cheese sauce into a 8×8 pan. Mix well. Sprinkle cereal crumbs and vegan parmesan on top of the mac and cheese. Broil 1-2 minutes or until the top is golden brown.
5. Garnish with additional shredded basil and serve while hot. Enjoy!
Try this riff on a classic french toast stuffed with chocolate and fresh fruit! The toasted cinnamon cereal adds a cinnamon-y crunch that goes perfectly with the decadent chocolatey filling. Get creative with your filling and add your favorite fruit and/or spread!
Cook time: 30 minutes Makes: 6 french toasts (2-3 servings)
3/4 cups cinnamon cereal, crushed
2 tbsp brown sugar
2 tbsp organic can sugar
1/2 cup milk
1/2 tbsp vanilla extract
2-3 strawberries, thinly sliced
Dark chocolate bar, broken into small pieces
1 tsp butter
1. In a small bowl, whisk together crushed cereal, brown sugar, cane sugar, and cinnamon.
2. In a separate small bowl, whisk together egg, milk, and vanilla extract.
3. Cut 2 inch thick slices of challah bread. Take a knife and slice a pocket into the slice of bread. Stuff the pocket with strawberries and chocolate.
4. Heat a small skillet on medium-high. Dip the stuffed challah bread into the egg mixture and then coat the toast in the crushed cereal mixture. Add butter to the hot skillet and let it melt. Then add dipped and coated bread to the skillet. Cook until browned on the bottom and then flip and cook another 2-3 minutes or until golden brown.
5. Serve warm with fresh fruit, maple syrup, or powdered sugar on top.
These baked avocado fries offer a healthy and delicious alternative to the average, greasy french fry. Crunchy on the outside and creamy on the inside—these fries make for a perfectly balanced snack or side to any dish!
1. Pre-heat oven to 450 F. Line a baking sheet with foil and set aside.
2. Blend CA Whole Wheat cereal until you have a fine crumb. Pour into a bowl and mix with salt, pepper, onion powder, and garlic powder.
3. In a small bowl, whisk the egg with a pinch of salt.
4. Dip avocado slices in the whisked egg, making sure to coat the entire slice. Then coat the avocado slice with the cereal mixture and place on the foil-lined baking sheet. Repeat with all the avocado slices.
5. Bake for 12 minutes or until the outside is nice and brown. Serve with basil garlic aioli. Enjoy!
Basil Garlic Aioli:
1. Add basil, garlic, egg yolks, salt, and lemon juice to a food processor and blend. Drizzle in the olive oil slowly while it is blending. Blend for 1 minute after all the oil has been added. Spoon into a bowl and serve. Enjoy!
To all you folks who go for the chocolate first in your trail-mix, we’re looking at you with our new Cocoa Clusters Trail Mix Chocolate Bark.
Whether you’re in need of an on-the-go blood sugar boost or adding a yummy lunchbox treat for your kiddos, you’ll all feel good about this delicious spin on a classic!
The best part? It’s totally customizable! So head on over the the bulk section and let your little heart go wild 🙂
Cook time: 15 minutes Serves:10 – 12 people
9 oz vegan dark chocolate chips
1/2 cup Cocoa Clusters
2 tbsp roasted and salted sunflower seeds
2 tbsp pumpkin seeds
3 tbsp dried cranberries
3 tbsp unsweetened shredded coconut
1. Add vegan chocolate chips in a microwavable bowl. Melt in microwave in 15 second increments, Be sure to stir in between each increment.
2. Pour chocolate over a silicon mat or parchment paper lined baking sheet. Spread the chocolate evenly. Sprinkle the Cocoa Clusters, sunflower seeds, pumpkin seeds, dried cranberries, and coconut over the melted chocolate. Place in freezer for 10-15 minutes or until set. Break into small pieces and store in an air tight container for up to 2 weeks. If you leave in a hot location, keep them in the fridge so it doesn’t melt!
Looking for a gourmet dinner in just 15 minutes? Paired with fresh brown butter sage sauce, these mushroom raviolis are not only simple to make, but are simply delicious.
By substituting wonton wrappers in for homemade ravioli dough, you can look like a pro in just half the time.
Dinner tonight? Check!
Cook time: 15 minutes
Serves:15 ravioli ~ 4-5 servings
2 tsp vegetable oil
1 cup oyster mushrooms, finely chopped
2 garlic cloves, minced
1 tsp fresh thyme, minced
1 tsp rosemary, minced
1 1/4 cup Ricotta Cheese
1/4 cup parmesan cheese
30-40 Round Wonton Wrappers
Brown Butter Sage Sauce
4 tbsp unsalted butter1 tsp rosemary, minced
1 garlic clove, crushed
5-6 fresh sage leaves
1. In a small non-stick skillet, add vegetable oil on medium heat. Add mushroom and a pinch of salt. Saute for 2 minutes. Add garlic, thyme and rosemary and stir well. Saute for 4 minutes. Spoon into a medium bowl and set aside to cool.
2. Once the mushrooms are cool, add the ricotta cheese, parmesan cheese, salt and pepper to taste. Mix well.
3. Spoon 1 tsp of the mushroom filling into the middle of one round wonton wrapper. Brush water onto the edge of the wrapper and place another wrapper on top to press to seal the edges. Repeat until you run out of filling.
4. Bring a pot of salted water to a boil. Turn heat down to simmer and add ravioli to the pot. Cook for 3-4 minutes. Remove with a slotted spoon and add to serving plate.
Brown Butter Sage Sauce
1. In a small skillet, melt butter on medium heat. Add crushed garlic clove, salt and pepper to taste. After 30 seconds, add sage leaves. Continuously stir until it starts to brown and smell nutty. Remove from heat and set aside.
2. Spoon brown butter sauce over the ravioli and top with a crispy leaf of sage.
Your go-to pizza just got a little more sophisticated — fresh sage and rosemary combine with cremini mushrooms for a perfectly sweet and savory finish. Makes a perfect party appetizer or light dinner entree.
Pro Tip: Add a drizzle of honey to accentuate the herb flavors and create a mouth-watering, gooey glaze.
Cook time: 35 minutes Serves: 4-6 people
2 tbsp of olive oil, divided
2 garlic cloves, minced
2 whole wheat lavash flatbreads
1 large onion, 1/2 inch slices and cut in half
1 pint cremini mushrooms, sliced
1 tsp fresh rosemary, minced
10-12 fresh sage leaves
1 cup Gruyere cheese, shredded
1 cup Fontina cheese, shredded
1 cup Mozzarella cheese, shredded
Red chili flakes, to taste
Dried oregano, to taste
Dried basil, to taste
1. Pre-heat oven to 400 F.
2. In a small bowl mix together minced garlic and 1 1/2 tablespoons of olive oil. When the oil is hot, add sliced onions. Stir and cook for 3 minutes. Add mushrooms, rosemary, and salt and pepper to taste. Stir well. Saute until the onions start turning brown and caramelizing, about 5-8 minutes. Spoon the mushrooms and onions into a bowl and set aside.
3. Heat the same pan used for the mushrooms and onions on medium-high heat. Add a teaspoon of vegetable oil. When the oil is hot, add sage leaves and stir to coat the leaves with oil. Cook for 30-40 seconds and remove. Place the sage leaves on a paper towel to drain excess oil.
4. Sprinkle each flatbread with all three cheeses. Add the mushrooms, onion, and fried sage leaves on top.
5. Bake flatbread for 15-20 minutes or until the cheese is nice and melted. Remove from the oven and sprinkle with red chili flakes, dried oregano, and dried basil on top.
This layered beet and wheatgrass smoothie is as beet-licious as it is healthy. As the new hot superfood, beets have shown to improve everything from energy to mood. Plus, the wheatgrass is adding a healthy does of protein and fiber to start your day.
Bonus, Love Beets are flavored with honey and ginger making this nutrition-packed smoothie a sweet treat.
Keep the layers separate or swirl them for a fun, tie-dye effect!
Cook time: 15 minutes Makes 12 large smoothies
3 tbsp wheatgrass
1 kiwi, peeled
1/2 cup pineapple
1 tbsp plain greek yogurt
1/4 cup coconut water
3 Love Beets Honey & Ginger Beets
1/2 cup strawberries
1/4 cup frozen raspberries
1/2 cup pineapple
1/4 cup coconut water
1. Put all the ingredients for the green smoothie in a blender and blend until smooth. Pour into a glass in the freezer to set.
2. Put all the ingredients for the red smoothie in a blender and blend until smooth. Pour the red smoothie over a spatula into the green smoothie to create two distinct layers.
1. Put Cocoa Clusters in a sandwich bag and lightly crush.
2. Melt peanut butter chips in a small bowl in the microwave in 15 second increments. Be sure to stir in between each increment. Spoon the melted peanut butter chips into a small sandwich bag and snip a small piece off the corner with a scissor to create a small piping bag.
3. Lay two Banana Cinnamon Good Pops on a plate and drizzle the melted peanut butter on top of the pops. Quickly press in the crushed Cocoa Clusters. Drizzle more peanut butter on top to seal in the crushed cereal.