Plant-forward

Plant-based Mindful Chik’n Tinga Tacos with Black Beans and Guajillo Salsa

These plant-based Mindful Chik’n Tinga Tacos with Black Bean Purée and Guajillo Salsa are packed with smoky flavor and plant-based protein. Sweet Earth Mindful Chik’n comes pre-cooked and ready-to-eat, but Chef Toni Sakaguchi from The Culinary Institute of America sautés it to add a little more smoky flavor. You will love the earthy spicy guajillo chile salsa, the tangy pickled onions and the hearty Mindful Chik’n in these tacos. Enjoy!
Get the recipe at: https://www.plantforwardkitchen.org/recipe/mindful-chikn-tinga-tacos

Mushroom Monterey Jack Farrotto

This creamy and hearty Mushroom Monterey Jack Farrotto uses farro in place of rice for a new take on a classic risotto. The recipe features Land O Lakes® Extra Melt® Monterey Jack Cheese Sauce, which is very versatile with a well-balanced flavor. Your guests will love the creamy Land O Lakes® Monterey Jack Cheese Sauce combined with umami-packed roasted mushrooms, and chewy, nutty farro. Enjoy!
Get the recipe at: https://www.plantforwardkitchen.org/recipe/mushroom-jack-farrotto

Vegetable Lasagna with Daiya Mozzarella Shreds and Spicy Arrabiatta Sauce

This hearty and flavorful Vegetable Lasagna with Daiya Mozzarella Shreds and Spicy Arrabiatta Sauce is both vegan and gluten-free! Chef Toni Sakaguchi from The Culinary Institute of America uses Daiya Mozzarella Style Shreds, which are plant-based and soy free, and give you a classic melt. Topping the cheese with a sprinkle of nutritional yeast gives the dish an extra boost of umami. Swap in your favorite seasonal vegetables, including spinach, mushrooms, leeks, or winter squash. The variations are endless! For more plant-based recipes visit daiyafoods.com or follow Daiya on social media @daiyafoods.
Get the recipe at https://www.plantforwardkitchen.org/recipe/vegetable-lasagna

Fudgy Vegan Cream Cheese Swirled Chocolate Black Bean Brownies

These decadent Fudgy Cream Cheese Swirled Chocolate Black Bean Brownies are deliciously dairy-free, gluten-free and plant-based! In place of cream cheese, Chef Toni Sakaguchi from The Culinary Institute of America uses Daiya's dairy-free Plain Cream Cheeze Style Spread, which is a perfect replacement for any recipe that calls for cream cheese. With the tasty additions of lemon zest, lemon juice, and vanilla, you will love these super fudgy, creamy, dreamy brownies! Enjoy! For more plant-based recipes visit daiyafoods.com or follow Daiya on social media @daiyafoods.
Get the recipe at https://www.plantforwardkitchen.org/recipe/black-bean-brownies

Peanut Crusted Chicken and Vegetable Suya Skewers with Peanut Cilantro Relish

These delicious, protein-packed Peanut Crusted Chicken and Vegetable Suya Skewers are perfect as a light entrée or as a shared appetizer. The Suya Spice Mix is made with peanuts, cayenne, pimentón, ground ginger, nutmeg, garlic powder, ground cloves, and cinnamon. Your guests will love the vibrant flavors of this West-African-inspired dish.
Get the recipe: https://www.plantforwardkitchen.org/recipe/peanut-crusted-chicken-skewers
 

Spicy Peanut Ramen Salad with Pickled Vegetables, Edamame, and Shiitakes

This Spicy Peanut Ramen Salad with Pickled Vegetables, Edamame, and Shiitakes is a delicious plant-forward twist on traditional ramen noodles. Packed with flavor and plant-based protein, this colorful salad is full of fresh, flavorful bites. It’s deliciously satisfying as a side or an entrée.
Get the recipe: https://www.plantforwardkitchen.org/recipe/spicy-peanut-ramen-salad

Mushroom Monterey Jack Farrotto

This creamy and hearty Mushroom Monterey Jack Farrotto uses farro in place of rice for a new take on a classic risotto. The recipe features Land O Lakes® Extra Melt® Monterey Jack Cheese Sauce, which is very versatile with a well-balanced flavor. Your guests will love the creamy Land O Lakes® Monterey Jack Cheese Sauce combined with umami-packed roasted mushrooms, and chewy, nutty farro. Enjoy!
Get the recipe at: https://www.plantforwardkitchen.org/recipe/mushroom-jack-farrotto

Chickpea Rotini with Spicy Eggplant Shakshuka, Poached Egg, and Zhug

Join us as we sample the plant-forward flavors of the Middle East with this recipe for Barilla Chickpea Rotini with Spicy Eggplant Shakshuka, Poached Egg, and Zhug. The pasta really shines with this flavor pairing and makes a dish that might be unfamiliar instantly approachable. The bold, fresh flavors in this plant-forward recipe are sure to delight your guests. This versatile dish can be served at any day part, at an action station, or as a single plated- entrée.
Get the recipe: https://www.plantforwardkitchen.org/recipe/chickpea-rotini