INGREDIENTS:

• Grape leaves
• 1 cup sunflower seeds, soaked
• 3 celery stalks, chopped
• 4 carrots, chopped
• 3 tsp garlic powder
• 2 lemons, juiced
• 2 dates
• 3 Tbsp fresh parsley
• 1 container Good Foods Tzatziki Dip 

DIRECTIONS:

1. Add sunflower seeds. celery, carrots, garlic powder, lemon and dates to a food processor and run until smooth. 
2. Add parsley and continue to process until it is well incorporated. 
3. Place a spoonful of the pate onto the inside of the grape leaf and roll up, tucking in the sides as you go.
4. Arrange on the platter and Serve with tzatziki dip. 

The post Carrot Pate Stuffed Grape Leaves appeared first on Good Foods.

Tostada Ingredients

• 1 ½ lb large shrimp, shell and tail removed
• 6-8 small flour or corn tortillas
• 1 container Good Foods Chunky Guacamole
• 2 Tbsp avocado oil
• Sprinkle of salt
• Sprinkle of pepper
• Sprinkle of garlic powder
• Sprinkle of cumin
• Sprinkle of coriander
• Sprinkle of paprika

Directions

1. Start off by deveining your shrimp and patting them dry. Add shrimp to a single layer on a cutting board and season each side with a nice sprinkle of salt, pepper, garlic powder, cumin, coriander and paprika.
2. Grab a large 12” inch pan and pour in 2 Tbsp Avocado oil. Heat on medium high and once hot, add in your shrimp in a single layer and let cook for 1 ½ minutes on first side. Flip shrimp and cook another 1 ½ minutes adding ½ tbsp of butter. Continue to sauté and remove shrimp from pan once cooked through.
3. Grab a medium sized pan for the tortillas and add in ¼ cup Avocado oil. Heat on medium high heat and once temp hits 350, add in the tortillas one at a time. Cook for 1 minute on the first side then flip and cook for an additional 30-45 seconds on the second side. Remove and add to a wire rack to cool or a plate with paper towels on it.
4. Spread a nice layer of Guacamole on each tostada then add a few shrimp on top.  Sprinkle on some Pineapple Salsa and drizzle some crema on top then enjoy! (assembly below)

Pineapple Salsa Ingredients

• 2 cups finely diced pineapple
• ½ cup finely diced red pepper
• 1/3 cup finely diced white onion
• 1 serrano pepper finely diced, seeds and stem removed.
• Juice of ½ lime
• ¼ tsp salt

Directions

1. Add all ingredients to a bowl and give a nice mix. 
2. Put in fridge for 1-2 hours so flavors come together. 

Chipotle Crema Ingredients

• ½ cup unsweetened coconut yogurt or sour cream
• 1/3 cup mayo
• Juice of ½ lime
• 2 chipotle peppers in adobo, seeds removed
• 2 garlic cloves, minced
• ¼ tsp salt
• 1/8 tsp pepper

Directions

1. Add all ingredients to a small blender.
2. Add in 1-2 Tbsp of the adobe sauce from the can depending how spicy you like it. Blend until smooth.

Assembly

The post Shrimp Tostada with Pineapple Salsa & Chipotle Crema appeared first on Good Foods.

Tzatziki Falafel Salad

Recipe by Dariela Sanchez-Mendoza

Our friend @NaturallyZuzu created this beautiful, bright Tzatziki Falafel Salad using Good Foods Tzatziki Style Dip that we hope you'll try!

Ingredients

• Mixed greens

• Falafel (homemade or store bought)

• Vegan feta cheese

• Cucumbers

• Tomatoes

• Onions

• Pomegranate seeds

• Hemp seeds

• Good Foods Tzatziki Style Dip
   

Directions

• Assemble with mixed greens on the bottom as a base, then top with remaining ingredients
• Drizzle with Good Foods Tzatziki Style Dip
• Serve and enjoy!

The post Tzatziki Falafel Salad appeared first on Good Foods.

Servings: 2

Prep Time: 5 minutes 

Cook Time: 25 minutes

Ingredients:

• • 1 Tbsp olive oil
  • 8 corn tortillas
  • Good Foods Chunky Guacamole
  • 15 oz can black beans, drained and rinsed
  • 1 lb or 3 cups cooked chicken, shredded
  • 1/2 cup cotija cheese, crumbled
  • Lime, cut into 8 wedges
  • Salt and pepper to taste

Directions:

1. Preheat oven to 400°
2. Brush tortillas lightly with olive oil on both sides using a pastry brush.
3. Place tortillas in a single layer on baking sheets. Sprinkle with salt. Bake for 8-10 minutes, turning halfway. Tortillas should be golden brown and crispy.
4. Top each tostada with guacamole, beans, chicken and cheese. Squeeze lime wedge and season with salt and pepper.

The post Easy Chicken Tostadas appeared first on Good Foods.

Pantry Mac N Cheese Recipe

Gemelli pasta +  Good Foods Queso Style Dip + Spinach + poached  Egg = a “cheesy” noodle dish. 

Pantry Mediterranean Pasta Salad

Rigatoni + Good Foods Feta Cucumber Dip + Cucumbers + Hearts of Palm + Peas = a light, bright  pasta salad

Yum!! We love it when simple ingredients come together to make something this gorgeous and delicious

The post Pantry Pasta Dishes appeared first on Good Foods.

Servings: 6

Ingredients:

• 1 can of black beans (15.5oz)
• 1 can of garbanzo beans (15.5oz)
• 1 can of kidney beans (15.5oz)
• 4 1/2 cups of vegetable broth*
• 3 Tbsp olive oil
• 2 onions, diced
• 4 garlic cloves, minced
• 1 medium potato, diced
• 1 cup (frozen) sweet corn kernels
• 4 cups (frozen) chopped kale
• 1 bell pepper, chopped (optional)
• 1 can of diced tomatoes (14.5oz)
• 1/4 cup tomato paste
• Sea salt and pepper to taste
• 1/2-1 tsp ancho chili powder**
• 1/2-1 tsp cumin**
• 1 tsp coconut sugar

Toppings: 

• 2 tbsp of Good Foods’ Avocado Salsa per serving (so 3/4 cup for 6 servings total)
• Fresh cilantro

Directions:

1. Heat two tablespoons of oil in a large sauté pan.
2. In a large pot, sauté the onions and garlic in the olive oil for 5 minutes over medium heat.
3. Add the potato and bell pepper and cook for 5 more minutes.
4. Then, add the broth, diced tomatoes, tomato paste, beans and seasonings. Cook for 10 more minutes.
5. Lastly, add the corn and kale, reduce heat to low-medium and let simmer for 10 additional minutes.
6. Serve with the Avocado Salsa and cilantro. Tip: this also tastes great with a slice of sourdough or pumpernickel bread with some cold vegan butter. Enjoy!

The post Three Bean Stew appeared first on Good Foods.

Servings: Makes 8-10 Tacos

Ingredients:

• 2 tbs of cooking oil
• 1 med red onion, chopped
• 2 cans 14-oz. chickpeas, water drained
• 1 cup of cauliflower florets
• 1 small jalapeno, seeds removed and chopped
• 1/2 cup of canned corn, drained
• 1 tsp cumin
• 1 1/2 tsp cayenne powder
• 1 tsp coriander powder
• 1/2 tsp paprika
• 1 tsp garlic powder
• 1 tsp of salt or more to taste
• 2 Tbsp of Good Foods Queso Style Dip or more to taste
• 8-10 Flour or corn tortillas
• 1-2 lime for serving

Directions:

1. Heat two tablespoons of oil in a large sauté pan.
2. Add chopped onions and sauté for 3 min until onions are translucent.
3. Add the drained drained chickpeas both cans and cauliflower florets.
4. Sauté for 5 min over a medium heat.
5. Add the spices, add half of chopped jalapeños, corn and 2 tablespoons of queso.
6. Lower the heat, cover and simmer for 5 min.
7. Meanwhile, warm up the tortillas.
8. Remove the sauté pan from the heat
9. Taste the chickpeas and cauliflower and adjust the spices to your liking.
10. Assemble tacos – top your tacos with more jalapeños if desired and Good Foods Chunky Guacamole.
11. Enjoy!

The post Southwest Chickpea & Cauliflower Tacos appeared first on Good Foods.

Cheesy Corn with Avocado Salsa is the perfect go-to appetizer or side dish for your weekend bbq! Made with simple ingredients, this dish saves time and takes only a few minutes in the oven.

Servings: 4-6
Prep/Assembly Time: 10 minutes
Bake Time: 3 minutes

Ingredients:

• 16 oz pkg frozen sweet corn, thawed
• ¾ cup Good Foods Avocado Salsa
• ¾ cup queso fresco, crumbled (divided)
• 1/3 cup fresh cilantro, chopped (plus more for garnish)
• 1 lime, juiced
• Salt and pepper to taste

Directions:

1. In an 8×8 baking dish, combine corn, Avocado Salsa, ½ of the cheese and cilantro.
2. Sprinkle remaining cheese on top.
3. Place dish in oven and broil for 2-3 minutes, just enough for the cheese to melt slightly.
4. Sprinkle with cotija and cilantro for garnish. Enjoy!

The post Cheesy Corn With Avocado Salsa appeared first on Good Foods.

Ingredients:

• 2 avocados
• 4 tbsp almond flour
• 1 tsp garlic powder
• 1/3 tsp salt
• 1/4 tsp black pepper
• 4 tbsp plant-based milk
• 1/2 cup nutritional yeast
• 1/2 pack Good Foods Queso Style Dip

Directions:

1. Preheat the oven to 350ºF.
2. Add the flour, garlic powder, salt and pepper to a shallow dish and mix.
3. Place the milk and nutritional yeast in 2 separate shallow bowls.
4. Halve the avocado, remove the pit and skin and cut each half into 6-7 slices. Coat each slice in flour, then milk, and finally nutritional yeast.
5. Place the avocado fries onto a lined baking sheet and bake for 30 minutes.
6. Serve with Good Foods Queso Style Dip!

For more recipes and inspiration, checkout Pure Vegan Food!

The post Baked Avocado Fries with Queso Dip appeared first on Good Foods.

“These spreads offer all of the flavor of traditional dips without the dairy; they’re super versatile for dipping, scooping, and topping chips or veggies. We were particularly into the creamy Queso Style flavor.”

Click below to see the full article:

The post Queso Style Dip in Health Magazine’s ‘Best of Healthy Snacks’ List appeared first on Good Foods.