Have you ever heard of a magical place called The Herbivorous Butcher based out of Minneapolis, MN? If not, you have to check them out. We finally ordered a bunch of Vegan Meats & Cheeses from The Herbivorous Butcher, and we have been absolutely blown away by how amazing they are.
Fun Fact: The Herbivorous Butcher Ships to anywhere in the US(& Puerto Rico)!
I can’t even begin to describe how excited we were when we came home to a huge package on the front porch full of delicious plant based meats and cheeses, that are so damn good even your Omni friends will love them!
All of their products are made from scratch, in small batches, to capture the best flavors, textures, and nutrients, without any harm to animals or the planet.
What We Ordered From the Herbivorous Butcher:
Deli Turkey Slices
2 Porterhouse Steaks
Dill Havarti Cheese
& Cheddar Cheese.
So, of course, we start brainstorming on what sort of recipe we want to use the shredded chicken for, and honestly, what’s better than a huge plate of nachos???
Without further ado, here is how to make your own BOMB ASS NACHOS using the Herbivorous Butcher’s Shredded Chicken.
Herbivorous Butcher Shredded Chicken
1 TBSP Avocado Oil (optional)
Siete Foods Cashew Queso (we used 1 jar Mild Nacho, and 1 jar Spicy Blanco)
Vegan Lime Crema (Recipe Link)
Our Favorite Guacamole (Recipe Link)
Thomas’ Queso add-ins(optional):
1 TBSP Yellow Mustard
1 TBSP Sriracha
1 TSP Smoked Paprika
1 TSP Garlic Powder
1/2 TSP Onion Powder
Start by heating up the Shredded Chicken with 1 TBSP oil, in a skillet over medium-low heat. Brown slightly, and set aside.
Empty both jars of queso into a small sauce pan on med-low heat, until it begins to bubble. Turn it to low heat and mix in the yellow mustard, sriracha, smoked paprika, garlic powder, and onion powder.
Spread as many tortilla chips as you prefer onto a plate, top with Queso, Shredded Chicken, Black Beans, Guacamole, Salsa, and Jalapeños. Drizzle Lime Crema on top, and enjoy!
When we received this Upton’s Naturals Thai Curry Jackfruit from the Indy Vegfest, we instantly thought of making some bomb street tacos with it! These Thai Curry Tacos turned out to be so simple, yet so delicious. You just have to try them for yourself!
-Upton’s Naturals Thai Curry Jackfruit
-Tortillas (we used the street taco size)
Lime Crema Ingredients:
-1 Cup Cashews, soaked for atleast 4 hours
(Feel free to substitute the cashews with your favorite vegan sour cream.)
-1/2 Cup Vegan Mayo
-1 Lime, Juiced
Pro Tip: These tacos are great also topped with a bit of Sun Yun’s Caraway Curry Kimchi!
Pan fry the Thai Curry jackfruit for about 5-7 minutes.
Meanwhile, blend together all of the Lime Crema Ingredients until creamy and smooth.
Lay down your tortillas, and top with carrots, Thai Curry Jackfruit, avocado slices, and sprouts. Drizzle with Lime Crema, and enjoy!
You know those recipes that start by throwing a bunch of leftovers together? This recipe was definitely like that, but it turned out to be the best hummus pasta we’ve ever made.
We hope you enjoy it as much as we did!
-1 16 oz. Box of Farfalle Pasta
-1 & 1/2 10 oz. packages of Taco Sabra Hummus (or 15 oz. of your favorite hummus)
-2 Cups Follow Your Heart Vegan Cheese Shreds
-1/2 Cup Vegan Mayo
-1/2 Cup Cashew Milk
-1/2 Tablespoon Cholula Hot Sauce
-1/2 Tablespoon Sriracha Hot Sauce
-1 Cup Cooked Corn
-1 Cup Cooked Peppers & Onions(we used the Meijer brand frozen “Fajita Blend Vegetables Medley”)
-1/2 Cup Cooked Spinach
-1 Cup Roasted Potatoes (we threw chopped potatoes into the air fryer at 400 degrees for 20 minutes.)
-1/2 Cup Chopped Tomatoes
Cook Pasta to al dente, and set aside.
Add the cashewmilk to the pot and sprinkle in the shredded cheese over medium heat. Add in the vegan mayo and stir until the cheese is melted and well combined. Next, add your hummus, and hot sauces to the pot, and stir over medium low heat until smooth and creamy.
Add in your pasta, corn, peppers, onions, roasted potatoes, and tomatoes. Stir well.
Top with Avocado, Fresh Cilantro and Parsley, and enjoy.
If you’re a chocolate lover like me, you will love these peanut butter cups!
1 Cup Vegan Chocolate Chips
6 Tablespoons Chocolate PB2
3 Tablespoons Water
1 Tablespoons Coconut Oil
Sprinkle of Pink Himalayan Sea Salt
Note: If you’re wanting to make this even healthier, you can substitute Cacao Powder for Chocolate chips! Use roughly equal parts Cacao Powder and coconut oil, and add a bit of maple syrup to the Cacao mixture to sweeten it.
Heat the chocolate chips and coconut oil together until fully melted, and pour the first layer of chocolate into your molds.
(I use these reusable silicone cupcake liners.)
Put your liners or molds into the freezer for about 5 minutes, or until the chocolate has solidified.
Next, mix together about 5 tablespoons of the Chocolate PB2 powder with 3 Tablespoons of water. Layer a dollop of the Peanut butter mixture on top of your initial chocolate layer.
I suggest putting them back into the freezer at this point so that they set up and solidify before adding the last layer of chocolate.
Finally, top the peanut butter with chocolate so that the peanut butter is fully covered and sprinkle with Pink Himalayan Sea Salt.
Pop them back into the freezer for another 5 minutes and then they should be ready to eat!
The Cups should stay fresh in your fridge for about one week... if they last that long, that is.
(This recipe makes approximately 8 Cups.)
Good Morning, Sunshine.
We are beyond excited to share our favorite Biscuits & Gravy recipe with you!
For this recipe, Thomas is the mastermind behind the thick Apple Sage Sausage gravy, featuring Field Roast Apple Sage Sausages.
Feel free to use any vegan sausages you prefer, but the flavors in the Field Roast sausages pair great with the Rosemary Thyme Biscuits.
We hope you love and enjoy these Biscuits & Gravy as much as we do!
Rosemary Thyme Biscuit Ingredients:
2 Cups All Purpose Flour
1 Cup Cashew Milk
1 Tablespoon Lemon Juice
1 Tablespoon Baking Powder
1/2 Teaspoon Baking Soda
Dash of Himalayan Sea salt
1 Teaspoon Rosemary
1 Teaspoon Thyme
1/2 Teaspoon Sage
4 Tablespoons COLD Earth Balance Nondairy Butter + 2 Tablespoons more for brushing the tops of the Biscuits
Apple Sage Sausage Gravy Ingredients:
3 Cups Cashew milk
1/3 Cup Nutritional Yeast
1/3 Cup All Purpose Flour
1/2 Teaspoon Ground Sage
1/2 Teaspoon Ground Thyme
1/2 Teaspoon Pink Himalayan Sea Salt
1/2 Tablespoon Black Pepper, or to taste
2 Field Roast Apple Sage Vegan Sausages
For the Biscuits:
Preheat the oven to 450 Degrees. Mix together the cashew milk and lemon juice to create a nondairy buttermilk. Set aside.
Mix together your dry ingredients and add in your Nondairy butter. (Make sure your butter is cold and mix it with the dry ingredients as quickly as you can!)
Make a well in the mixture and slowly pour in your buttermilk, about a quarter cup at a time, and mix until everything is combined. It should be sticky!
Turn the dough over on a floured surface about 6 times, just barely kneading it.
Press the dough out until it’s about 1 inch thick & use a mason jar lid, or cookie cutter, to cut out the Biscuits.
Place the Biscuits into a row on a baking sheet. Make sure the Biscuits are just barely touching each other. (This helps them rise together.)
Melt about 2 Tablespoons of Nondairy butter and brush the tops of the Biscuits with it. Sprinkle rosemary and thyme on top of the Biscuits and bake them in the oven for about 13-15 minutes or until golden brown.
For the Gravy:
Cut open the sausages and crumble into a skillet over medium heat, until slightly browned and cooked thoroughly.
Toast the dry ingredients in a separate skillet over medium-low heat, for a few minutes until it smells toasty.
Then, increase heat to medium-high, and slowly whisk in the Cashew Milk. Keep stirring as it thickens.
Once the Gravy starts to bubble up and thicken to your desired consistency, add in your sausage, and lower the heat down to low. Stir together until well combined.
Pour the Apple Sage Sausage Gravy over the Rosemary Thyme Biscuits & Enjoy!
Good Morning, Sunshine.
I know, you just came here for the food, but did you know Blueberries are like the king of antioxidant foods? That means that they help reduce DNA damage from free radicals, which helps protect our body against aging and cancer. They’re also anti-inflammatory, and can help lower your risk for heart disease!
Anyways, back to the food now.
These pancakes taste and smell just like delicious blueberry muffins. Once you smother them in that blueberry lavender sauce and coconut whipped cream, you’ll be in heaven. You’re welcome.
3/4 Cup Birch Benders Pancake Mix
1 Cup Trader Joe’s Blueberry Lavender Almond Beverage
1&1/2 Cup Blueberries
1 Tablespoon Coconut Oil
2 Tablespoons Maple Syrup
Dollop of Coconut Whipped Cream
(You can find our Homemade Coconut Whipped Cream Recipe Here.)
Heat 1 Cup of Blueberries, 1/4 Cup Blueberry Lavender Almond Beverage, and 2 Tablespoons maple syrup in a saucepan on medium-high for 10 minutes, stirring occasionally. Cook until thoroughly reduced down into a blueberry sauce.
Next, whisk together 3/4 Cup Birch Benders Pancake Mix with 3/4 Cup Blueberry Lavender Almond Beverage until well combined and smooth with no clumps. Add in 1/2 Cup of Blueberries.
Brush a large nonstick skillet or griddle with a little coconut oil and heat over medium-low heat.
Add 1/3 cupfuls of batter, and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes.
Stack your pancakes and top with the blueberry lavender sauce, the coconut whipped cream, and fresh blueberries.
If you have been following our Instagram Stories, then you have definitely seen some of Thomas’ delicious Hummus Pasta before. I promise, I will get Thomas to share a recipe soon, but until then you get my (slightly healthier) take on the dish!
-2 Cups Pasta, Radiatore pictured above
-1 Package Sabra Garlic Hummus
-1/4 Cup Cashew Milk
-1/3 Cup Red Onion, Diced
-1/3 Cup Green Bell Pepper, Diced
-1 Tablespoon Garlic, Minced
-1 Cup Mushrooms, Sliced
-1 Packed Cup Spinach
-1/2 Cup Halved Grape Tomatoes
-1/4 Cup Black Olives, Sliced
-1 Tablespoon Basil
-1/2 Tablespoon Italian Seasoning
-2 Tablespoons Nutritional Yeast
—Fresh Italian Parsley, to garnish
Tip: You can use any flavor/brand of hummus you prefer, but I get the best flavor and consistency when using Sabra’s Garlic or Sun Dried Tomato Hummus.
Cook the pasta in a large pot of boiling water until tender, but still firm to the bite, stirring occasionally. Drain, and set aside for assembly.
Meanwhile, add the onion, green bell pepper, and garlic to a sauté pan over medium heat, with one tablespoon of water. Sauté until the onions start to look slightly translucent, about 5 minutes. Add in the mushrooms, spinach, grape tomatoes, basil, Italian seasoning, and one more tablespoon of water. Cover with a lid and sauté for another 5 minutes, stirring occasionally.
Set the vegetables aside, and add another tablespoon of water to the sauté pan the vegetables were in.
In the pan, mix together the hummus, cashew milk, and nutritional yeast. Let simmer for just a few minutes, until well combined.
Pour the hummus mixture on top of the pasta, and layer the vegetables on top.
Garnish with Italian Parsley.
Dig in, and enjoy!
So, I had the worst chocolate craving last night, and this recipe is what came as a result of said craving. I wanted rich, chocolately deliciousness, and I also knew I needed a little extra protein in my diet, so this shake really hit the spot. According to my calculations, which vary depending on the exact products/brand used, this shake came out to over 30 grams of protein!!! I will warn you, this shake is so rich and filling, it’s definitely an entire meal all on its own.
2 Cups Frozen Banana
1&1/2 Cups Coconut or Almond Milk
1 Scoop Chocolate Protein Powder
1 Tablespoon Cacao Powder
2 Tablespoons Peanut Butter
Larabar Chocolate Peanut Butter Truffles
Blend all of the ingredients together and pour into a glass or a bowl. Top with Larabar Truffles and Chopped Peanuts. Enjoy!
Good Morning, Sunshine!
Have you ever tried Tumeric?
Tumeric contains a compound, called curcumin, that has some AMAZING scientifically-proven health benefits.
It has the potential to prevent heart disease, Alzheimer's and cancer!
Tumeric is also a potent anti-inflammatory and antioxidant, said to help improve symptoms of depression and arthritis.
Why am I going on and on about tumeric?? Because this delicious tofu scramble uses Tumeric to give it that beautiful golden yellow color! You have got to try this recipe for an easy, nutrition-packed breakfast. It goes great alongside some of our Avocado Toast!
1 Block of Extra Firm Tofu
Tofu Scramble Seasoning (Below)
Any Finely Chopped Vegetables, pictured here:
1 Cup Spinach
1/2 Green Bell Pepper
1 Campari Tomato
Dash of Tabasco Green Hot Sauce
Tofu Scramble Seasoning:
2 Tablespoons Nutrional Yeast
1/2 Tablespoon Garlic Powder
1/2 Tablespoon Onion Powder
1 Teaspoon Tumeric
1 Teaspoon Cumin
1 Teaspoon Smoked Paprika
1 Teaspoon Parsley
1/2 Teaspoon Cayenne
Dash of Black Pepper
Dash of Pink Himalayan Sea Salt
Drain the tofu and press as much of the water out as you can.
Heat a skillet or pan to medium high heat and add in a Tablespoon of water.
Crumble the tofu into the pan. Add in your chopped vegetables and Tofu Scramble Seasoning.
Cook, stirring occasionally , for 5 to 10 minutes.
Pour into a bowl, or onto a plate, top with Tabasco Green Hot Sauce, and Enjoy!
Did you really think I wouldn't create a delicious chocolatey recipe for Valentine's Day?
Food is our love language around here.♡
This pancake recipe is the perfect breakfast to surprise your love with on Valentine's Day morning.
If I’m being completely honest, I'd rather have this breakfast in bed than a box of chocolates any day.
1/3 Cup Nondairy Chocolate Chips
3/4 Cup Birch Bender's Pancake Mix
2/3 Cup Water
1 Tablespoon Coconut Oil
1/2 Cup Fresh Strawberries, Sliced
1 & 1/2 Cups Frozen Strawberries
2 Tablespoons Coconut Sugar (Optional)
2 Tablespoons Maple Syrup
Whipped Chocolate Coconut Cream
Whipped Chocolate Coconut Cream:
Stick a can of full fat coconut milk in the fridge overnight. Open the can and scoop out the hardened coconut cream, leaving the excess coconut water in the can. Transfer the coconut cream to a stand mixer or blender. Add in about 1 Tablespoon of coconut sugar and 1 Tablespoon Cacao or Cocoa Powder. Using the whisk attachment, whisk the cream for two minutes, or blend in a blender for approximately 30 seconds.
Heat the frozen strawberries, coconut sugar, and maple syrup in a saucepan on medium-high for 10 minutes, stirring occasionally. Cook until thoroughly reduced down into a Strawberry Sauce.
Next, whisk together the pancake mix and water until well combined with no clumps. Add in your chocolate chips.
Brush a large nonstick skillet or griddle with coconut oil and heat over medium-low heat. Add 1/3 cupfuls of batter, and cook until bubbly on top and golden on the bottom, about 4 minutes. Flip and cook until golden on the bottom, about 2 more minutes.
Stack your pancakes and top with fresh sliced strawberries, any leftover Chocolate chips, the strawberry sauce, and the Whipped Chocolate Coconut Cream.