Cashews, lemon juice, apple cider vinegar, dates, chickpea miso, spices, sea salt
100% Plant-based, Dairy-free, Gluten-free, NON-GMO
My Daily Lunch!
I eat this for lunch 4-5 times a week. It is very versatile and can be made into tacos, salads, and soups. I love to warm it up in a pan with some vegetable broth, 3-4 cups of greens, and a pinch of crushed red pepper. Delicious and easy!
Loaded Salad: Mix with fresh leafy greens and drizzle with your favorite oil free dressing.
Quinoa Bowl: Heat and mix in cooked mushrooms and spinach. Drizzle with tahini or your favorite oil-free dressing.
Simple: Enjoy hot or cold sprinkled with a little garlic powder and lemon juice.
Stuff it: Mix with chili powder, taco seasoning or salsa, and stuff into bell peppers. Bake until pepper softens. Optional: Top with fresh cilantro and/or sliced avocado.
Burrito: Heat and add to a burrito shell or taco shells along with salsa and sliced avocado.