Pura Vita’s Panzanella Salad (S+F) Salad2 cups Organic Cherry or Grape Tomatoes¼ cup Basil¼ cup Red Onion2 cups Toasted Baguette or CiabattaRed Wine Vinaigrette½ cup Organic Red Wine Vinegar2 tsp Organic Dijon Mustard2 Large Garlic Cloves½ tsp Sea Salt½ tsp Black Pepper1 cup Organic Extra Virgin Olive Oil Combine tomatoes, toasted bread, basil, and onion in a large bowl.To made vinaigrette, mix all ingredients [...]

  Sage Plant-Based Bistro and Brewery’s Festival Burrito (S+F) 3 oz Marinated Jackfruit4 oz Brown Rice4 oz Black Beans2 oz Lettuce2 oz Guacamole2 oz Pico de Gallo2 oz Pickled Cabbage4 oz Habanero Hot Sauce4 oz Lemon Juice8 oz Vegan Cream Cheese1 Whole Wheat Tortilla Heat marinated jackfruit on a skillet until hot.While jackfruit is heating, make habanero cream cheese by mixing hot sauce, lemon juice [...]

  Yoga-urt’s Almond Milk, Almond Pulp Pie Crust and Pie Almond Milk5 cups Water1 cup AlmondsAlmond Pulp Pie Crust1 ½ cups Almond Flour1 tsp Vanilla Extract3 tbsp Coconut Oil1 tbsp Coconut Syrup1 pinch Salt¼ tsp Baking Soda3 DatesPie1 Pie CrustVegan Soft ServeBlend water and soaked almonds together in blender.Remove contents from blender and strain through nut milking bag into large container.Set Almond milk aside.Use remaining [...]

  PBJ.LA’s Double Chocolate Marshmallow Fluff Sandwich 1 tbsp Coconut Oil1 pk Vegan Marshmallows1 cup Aquafaba¼ tsp Vanilla Extract¾ tsp Chocolate Extract1 tbsp Cacao Powder¼ cup Vegan Chocolate Chips1 dollop Peanut Butter2 slices of Sourdough Bread Melt coconut oil and marshmallows together in pan.Mix Aquafaba in electric mixer.Add vanilla extract and chocolate extract to aquafaba mixture when valleys and peaks appear.Add cocoa powder to marshmallows.Combine [...]