The BEST Homemade Hummus

The BEST Homemade Hummus

Life changing homemade hummus. The key: taking off the garbanzo bean shells for the creamiest hummus ever. Can’t wait to mix and match with diff flavors.

The BEST Homemade Hummus

The BEST Homemade Hummus

  • 1 can chickpeas (rinsed, dried and shell peeled)

  • 1/3rd cup tahini

  • 3 garlic cloves

  • 2 tablespoons olive oil

  • about 1-2 tablespoons water (adjust if needed)

  • juice of 1 lemon

  • salt and pepper to taste

Blend everything up in a food processor/blender + top with paprika and olive oil! 

Keep up with me on instagram @lindseyeatsla!

Pappardelle Zucchini with Ginger Pesto

Pappardelle Zucchini with Ginger Pesto

Summery pesto zucchini pappardelle noods! obsessed with this pesto tossed with bursted tomatoes, corn and zucchini pappardelle (just an easy shred with a peeler and perfect if you don't have a spiralizer). See the full recipe below!

Pappardelle Zucchini with Ginger Pesto

Pappardelle Zucchini with Ginger Pesto

Ingredients

  • 4-5 zucchini, thinly sliced with a peeler

  • 1 cup mini cherry tomatoes, halved

  • 1 corn on the cob, removed from stalk

For the Pesto

  • 2 cups basil

  • 1⁄2 teaspoon minced ginger

  • 1 cup spinach

  • 1 tablespoon Califia Farms Unsweetened Almondmilk

  • 2 garlic cloves

  • 1/2 cup olive oil

  • juice of 1 lemon

  • 1/4th cup walnuts

  • Salt and pepper to taste

Directions

Make your pesto in a blender or food processor by mixing basil, ginger, spinach, almondmilk, garlic, oil, lemon juice, walnuts and salt and pepper. Blend well and set aside.

Next, peel your zucchini and cut your corn off the cob.

In a skillet with a drizzle of oil, heat up and burst your halved cherry tomatoes, mixing every few minutes for about 15-20 minutes. Add in your corn and stir. Next add in your “pasta”, pesto, mix well and cook down your zucchini noodles. Serve and enjoy!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Pappardelle Zucchini with Ginger Pesto
Pappardelle Zucchini with Ginger Pesto

Jackfruit BBQ Sandwiches

Jackfruit BBQ Sandwiches

Summertime is upon us and all I'm thinking about are these saucy, shredded barbecue jackfruit sandwiches! an easy blend of spices and bbq sauce grilled with the jackfruit and then topped with a slaw on a toasted sesame bun. not sure whats better.

Jackfruit BBQ Sandwiches

Jackfruit BBQ Sandwiches

  • 2 cans jackfruit, drained, rinsed and dried

  • 1/3rd cup bbq sauce of your choice

  • 1 tablespoon Califia Farms unsweetened creamer

  • 1 teaspoon onion powder

  • 1/4th teaspoon chili powder

  • 1 tablespoon paprika

  • 1 shallot, minced

  • Salt + pepper to taste

  • Buns of your choice

For the Slaw

  • 1⁄2 cup purple and green cabbage 1⁄2 cup shredded carrots

  • 1/3rd cup vegan mayo

  • juice of 1 lime

  • 1 tablespoon olive oil 1/2 bundle cilantro

Directions

Begin by making your slaw by thinly slicing your cabbage and carrots. In a bowl mix with cilantro, vegan mayo, lime and olive oil. Let it sit in the fridge while you finish up with the jackfruit.

Next, shred your jackfruit and heat a skillet with a drizzle of oil.

Add in your minced shallot. and stir for 1-2 minutes. Next, add your jackfruit and let it cook down and get a little crispy. Add your onion powder, chili powder, paprika, salt and pepper and bbq sauce. Mix well for 10 minutes.

Add in your creamer and mix until all the liquid is absorbed and the jackfruit is saucy and cooked through.

Toast your buns, top with your bbq jackfruit, slaw, cilantro, cover and serve!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Jackfruit BBQ Sandwiches
Jackfruit BBQ Sandwiches

Vegan Vietnamese Noodle Salad

Vegan Vietnamese Noodle Salad

Say hello to this beautiful vietnamese noodle salad with a creamy peanut dressing! (vegan, too). mixed with crispy af tofu and also rice noodles + veg - this is seriously so refreshing. The dressing is made with peanut butter, lime juice, tamari (or soy sauce), sesame oil, sriracha, ginger and almondmilk, creamy + dreamy.

Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad

Vegan Vietnamese Noodle Salad

For The Tofu

  • 1 block tofu - cut into cubes

  • 3 tablespoons soy sauce

  • 1 tablespoon sesame oil

For the Salad

  • 3 carrots, thinly sliced

  • 3 cucumbers, thinly sliced

  • 1 head romaine

  • 1 bundle basil

  • 1 bundle cilantro

  • 2 cups rice noodles

  • 1/3rd cup bean sprouts

  • 1 avocado (optional)

For the Peanut Dressing

  • 1⁄4 cup peanut butter

  • 1 tablespoon Califia Farms unsweetened almondmilk

  • juice of 1 lime

  • 1 tablespoon soy sauce/tamari

  • 1 tablespoon sesame oil

  • 1 tablespoon Sriracha

  • 1 teaspoon ginger, finely minced

Directions

Heat a skillet with sesame oil and add in your cubed tofu. Let the tofu grill and get crispy on medium-high heat for about 10 minutes on each side. Once all sides are crispy, add your soy sauce and let it reduce and crisp even more for another 6-7 minutes. Set aside.

Make your peanut dressing by stirring peanut butter, almondmilk, lime juice, soy sauce, sesame oil, Sriracha and ginger. Set aside.

Prep your salad veggies by slicing your carrots, cucumbers, romaine, basil and cilantro. Next, cook your rice noodles according to the package instructions.

Finally, assemble your salad by adding all your veggie components, the noodles, the crispy tofu and drizzle on your peanut dressing. Mix well and enjoy!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad
Vegan Vietnamese Noodle Salad

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Burrito bowl with chipotle lime dressing! A black bean and quinoa mixture with spices like chili, garlic and cumin then tossed with romaine, avocado, corn, tomatoes and crunchy tortilla chips.

Not to mention a spicy chipotle dressing (which is def a new weeknight staple) blended up with chipotle peppers in adobo sauce, probiotic yogurt, oregano, garlic cloves, lime juice and dijon mustard. can you say yumz?

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Black Bean & Quinoa Mixture

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • 1 cup quinoa

  • 1 can black beans

  • 2 cups water

  • salt and pepper to taste

Chipotle Lime Dressing

  • 1 can chipotle pepper in adobo sauce

  • 1⁄2 cup Califia Farms Probiotic Yogurt

  • 3/4th tsp oregano

  • 3 garlic cloves

  • 1 lime juice

  • 1⁄2 tablespoon dijon mustard

  • salt and pepper taste

For the Bowl

tortilla strips, avocado, corn, tomatoes, romaine

Directions

To begin, make your dressing by placing your chipotle in adobo, yogurt, oregano, garlic, lime, dijon and salt and pepper in a blender or food processor. Blend until smooth and set aside.

In the meantime, cook your quinoa and add chili powder, garlic powder, cumin, salt and pepper and stir well. When the quinoa is cooked, add black beans and set aside.

Prep your salad by mixing with romaine, tomatoes, corn, avocado, tortilla strips and add in your quinoa. Mix well with the dressing and serve!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Burrito Bowl with Chipotle Lime Dressing

Miso Sweet Potato & Avocado Roll

Miso Sweet Potato & Avocado Roll

I’ve been on a sushi kick lately (especially making it at home) and I'm lovin' this miso roasted sweet potato and avo sushi. It's a must try veg recipe.

What I also love about this recipe is that you can definitely mix and match with any veggies you love like asparagus, eggplant, anything your heart desires. :)

Miso Sweet Potato & Avocado Roll

Miso Sweet Potato & Avocado Roll

  • 2 avocados

  • 3-4 seaweed sheets

  • 1 teaspoon sesame seeds

  • 2 cups sticky rice

  • 1/2 tablespoon rice wine vinegar

  • 1/2 tablespoon salt

For the Sweet Potatoes

  • 3 tablespoons miso paste

  • 2 tablespoons Califia Farms Unsweetened Almondmilk

  • 3 tablespoons soy sauce/tamari

  • 2 tablespoons sesame oil

  • 3 sweet potatoes

Directions

Preheat your oven to 400 degrees. Peel and cut your sweet potatoes like fries. Mix with miso paste, almondmilk, soy sauce and sesame oil. Place in the oven until cooked through - about 35-45 minutes.

In the meantime, assemble your sushi roll by thinly slicing your avocado and making your sushi rice according to the package instructions. Once cooked, add rice wine vinegar and salt, stir well and let cool.

Once your rice has cooled and your sweet potatoes are ready. Assemble by spread out your rice on the seaweed and adding your sweet potatoes and avocados in the bottom part of the roll. Top with sesame seeds and roll tightly. Thinly slice and serve.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Miso Sweet Potato & Avocado Roll

Crispy Tofu Tahini Noodles

Crispy Tofu Tahini Noodles

I am obsessing over these crispy tofu tahini noodles. It is a easy tahini based sauce packed with so much flavor and crispy crispy tofu - not sure what can be better!!

I am also obsessing over my new blue carbon steel wok, which is sooo easy to use.
I love how hot the wok gets (it can withstand temp up to 900 F!) and how fast it is to use to create flavorful dishes.

Crispy Tofu Tahini Noodles

Crispy Tofu Tahini Noodles

Ingredients

  • 1/3rd cup green onions

  • 8 oz rice noodles

  • 1 block tofu, cut into cubes

For the Sauce

  • 1/4th cup soy sauce

  • 1 tablespoon sesame oil

  • 2 thinly sliced thai chili

  • 1 tablespoon honey

  • 2 tablespoons tahini

  • 1 tsp vinegar

  • 1 tablespoon black soy sauce

  • top with crushed peanuts

Directions

Take your rice noodles and soak them in warm water for 25 minutes.

To begin, make your sauce by mixing soy sauce, sesame oil, sliced thai chili, honey, tahini, vinegar and black soy sauce in a bowl, set aside.

In the meantime, cube your tofu and heat a wok with vegetable oil. Add your tofu in a let it get crispy by stirring on all their sides every 3-4 minutes.

Add in your rice noodles, the sauce and green onions. Stir well and top with peanuts.

To learn more about Made-In and to pre-order the Wok, see more here.

Keep up with me on instagram @lindseyeatsla!

Crispy Tofu Tahini Noodles

Vegetarian Shiitake Mapo Tofu

Vegetarian Shiitake Mapo Tofu

Vegetarian shiitake mapo tofu! I will almost always order this if it’s on a menu and it’s also super easy to make at home. It’s traditionally made with minced meat but I love this mushroom version as well - to die for!

Vegetarian Shiitake Mapo Tofu

Vegetarian Shiitake Mapo Tofu

  • 2 cups grilled shiitake mushrooms 

  • 1 tablespoon chili oil

  • 1 tablespoon ginger, minced 

  • 1 tablespoon garlic, minced

  • 1 tablespoon chili flakes 

  • 1 tablespoon sichuan pepper flakes 

  • 1 block firm tofu (I like firm tofu but its usually with soft, your choice) 

  • 2 tablespoons soy sauce

  • 1 teaspoon cornstarch

  • 4 teaspoons chili bean paste/sauce

  • 2 teaspoons fermented soy bean paste 

  • 2 tablespoons sesame oil 

  • 1/3rd cup vegetable broth

  • top with green onions 

Begin by thinly slicing your shiitake and grilling with a drizzle of sesame oil in a pan until browned through - about 10-15 minutes on all sides. While thats cooking, cube your block of tofu.

Remove mushrooms. Add vegetable oil on medium high heat in the same skillet and add your aromatics: ginger, garlic, chili flakes and sichuan pepper flakes.

Let the flavors combine and sizzle for 5-10 minutes. Add your cubed tofu, soy sauce, cornstarch, chili bean paste, fermented soy bean paste and sesame oil and mix well.

Finally, add 1/3rd cup vegetable broth and mix to combine. Let all the flavors combine and wait for the mapo tofu to reduce from the broth and cornstarch (about 15-20 mins). Top with green onions and serve with white rice!

Keep up with me on instagram @lindseyeatsla!

Vegetarian Shiitake Mapo Tofu
Vegetarian Shiitake Mapo Tofu

Nashville Hot Cauliflower (Vegan!)

Nashville Hot Cauliflower

Nashville hot cauliflower! Spiced with hot sauce, cayenne, chili powder and paprika. Made with a easy marinade of almond, white rice flour, vegan creamer and then baked in the oven. Topped with more spicy sauce and served with bread + pickles.

Inspired by a meal favorite: nashville hot chicken which is a spicy fried chicken specialty from nashville that is SO good + this is my take on a vegan version. my dreams have officially came true. 

Nashville Hot Cauliflower

Nashville Hot Cauliflower

Ingredients

  • 2 heads cauliflower, torn into florets

  • 1 cup Califia Farms Unsweetened Almondmilk Creamer

  • 2 tablespoons hot sauce

  • 1 tablespoon maple syrup

  • 1 tsp cayenne

  • 2 tsp chili powder

  • 2 tsp garlic powder

  • 2 tsp paprika

  • 1 tsp onions powder

  • 1 tablespoon vegetable oil

  • 1/3rd cup almond flour

  • 1/3rd cup white rice flour

  • 2 tablespoon tapioca powder

  • Salt & pepper to taste

Sauce

  • spice mixture (use same measurements and spices as above in marinade)

  • 2 tablespoons hot sauce

  • 1 tablespoons maple syrup

  • 3 tablespoons oil

  • 1 tablespoon vinegar

bread + pickles of your choice

Directions

Preheat your oven 350 degrees. To begin, marinade your cauliflower in creamer, hot sauce, maple syrup, cayenne, chili powder, garlic powder, paprika, onion powder, oil, almond and white rice flour, tapioca flour and salt and pepper. Set aside for 30 minutes.

Place on a baking sheet and crisp up in the oven for 1 hour until crisp throughout and cooked inside.

In the meantime, make your sauce by mixing your spice mixture, hot sauce, maple syrup, oil and vinegar.

Remove your cauliflower and mix with your sauce. Serve with bread and pickles!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Nashville Hot Cauliflower
Nashville Hot Cauliflower

Tahini & Oat Cookies (Vegan!)

Tahini & Oat Cookies

These tahini and oat cookies on my mind! Vegan, gluten-free + no refined sugars but tastes just as yums! Dipped in melted chocolate and topped with almonds. Minimum steps + super dreamy.

Tahini & Oat Cookies

Tahini & Oat Cookies

Ingredients

  • 1 cup almond flour

  • 2/3 cups oats

  • 2 tsp baking powder 1/3 cup tahini

  • 1/3 cup maple syrup

  • 1/4 cup vegetable oil

  • 1/4th tsp vanilla extract

  • 1/3 cup Califia Vanilla Almondmilk

  • 5.3 oz vegan chocolate bar of your choice (sliced in small chunks and use half to melt)

  • sliced almonds to top

Directions

Preheat your oven to 325 degrees. In a large mixing bowl, add your almond flour, oats and baking powder.

In another bowl, mix your tahini, maple syrup, vegetable oil, vanilla extract and almondmilk. Add your wet ingredients to your dry ingredients and mix well.

Add in 1/2 of your chocolate bar chunks and mix in. Set aside your cookie batter in the fridge for 30 minutes.

In the meantime, melt your other half of the chocolate bar on a double broiler or in the microwave.

Next, remove your batter and form cookies and place on a baking sheet. Bake for 20-30 minutes until golden brown and cooked through. Let rest and cool for 10 minutes. Dip 1/2 in chocolate and top with almonds.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Tahini & Oat Cookies
Tahini & Oat Cookies

8 Ingredient Coconut Stir Fry Noodles

8 Ingredient Coconut Stir Fry Noodles

8 ingredient dreamy, easy pz coconut stir fry noodles. this recipe literally goes on repeat for weekday lunches for me and it takes no time @ all. It's stir fried with chili oil and soy sauce  and sautéd with shiitake mushrooms (my favorite) and green onions!

8 Ingredient Coconut Stir Fry Noodles
8 Ingredient Coconut Stir Fry Noodles

8 Ingredient Coconut Stir Fry Noodles

Ingredients

  • 2 cups ramen noodles or noodles of your choice

  • 2 cups sliced shiitake mushrooms

  • 1⁄2 cup sliced green onions

  • 2 tablespoons soy sauce

  • 1 tablespoons sesame oil

  • 1/2 tablespoons chili oil

  • 1 teaspoon sesame seeds

  • 1 1⁄2 tablespoons Califia Farms Go Coconuts

Directions

Begin to boil your noodles according to the package instructions. Strain and set aside.

Slice your mushrooms. In a pan, sauté and grill your shiitake mushrooms with soy sauce and sesame oil for about 15 minutes until they are grilled through. In the same pan, add back in your noodles.

Mix with green onions, soy sauce, sesame oil, chili oil, sesame seeds and coconut milk. Let the flavors combine and stir for 3-4 minutes. Top with green onions and serve.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

8 Ingredient Coconut Stir Fry Noodles
8 Ingredient Coconut Stir Fry Noodles

Miso Mushroom Vegan Broth

Miso Mushroom Vegan Broth

The dreamiest, umami-filled broth ever! (totally vegan and so so much flavor). have on it's own like "bone broth", freeze and use in future soups, rice, sauces, curry, for gravy, stir fry.. literally anything.

Miso Mushroom Vegan Broth

Miso Mushroom Vegan Broth

Ingredients

  • 2 white onions, with skin

  • 2 whole garlic heads

  • 4 carrots, cut in rounds

  • 1/2 jalapeño

  • 1 thumb of ginger

  • ½ tablespoon peppercorns

  • ½ cup dried mushrooms

  • 1/3rd cup white miso paste

  • 1 tablespoon gluten-free soy sauce

  • 1 tablespoon sesame oil

  • 3 tablespoons dried seaweed

  • 4 cups water

  • Salt to taste

Directions

begin by preheating your oven to 400 degrees and mix onions (with the skin), garlic (with the skins), sliced carrots, jalapeño, ginger, mushrooms, miso paste, soy sauce, sesame oil and seaweed. Cook in the oven for about 30-45 minutes.

remove and place in a stock pot over the stove with about 4 cups water. let it reduce and come to a simmer (about 1 hr), keep it reducing for more flavor. Drain out all the veg and skins until its just a clear stock, salt to taste + serve.

Keep up with me on instagram @lindseyeatsla!

Miso Mushroom Vegan Broth

Creamy Roasted Plant-Based Tomato Soup

Creamy Roasted Plant-Based Tomato Soup

Creamy, vegan roasted tomato basil soup! Roasted assorted tomatoes, onions and garlic then mixed with carrots, balsamic + more to create a luscious and delicious soup. Then blended with coconut milk and basil for ultimate creaminess.

Creamy Roasted Plant-Based Tomato Soup
Creamy Roasted Plant-Based Tomato Soup
Creamy Roasted Plant-Based Tomato Soup

Creamy Plant-Based Tomato Soup

Ingredients

  • 8-9 roma tomatoes

  • 2 cups cherry tomatoes

  • 1 yellow onion

  • 5-6 cloves garlic

  • 1/4th cup chopped carrots

  • 1/2 can full fat coconut milk

  • 1 tablespoon balsamic vinegar

  • 4 cups vegetable broth

  • 4 oz regular unsweetened Califia Farms Almondmilk

  • 1 bundle basil

  • 1 tablespoon tomato paste

  • salt and pepper to taste

Directions

Heat your oven to 400 degrees. In a baking tray with parchment or oven proof pan, roast your tomatoes, onion and garlic with olive oil and salt and pepper for 30-45 minutes.

Next, add your roasted mixture in a pot. Add carrots, balsamic vinegar, almond milk, vegetable broth, tomato paste and basil. Season with salt and pepper. Let it simmer and combine together for 30 minutes.

Next, blend the soup mixture in a blender or a hand-blender. After it’s blended, add in your creamy coconut milk, adjust with salt and pepper. Stir well and serve.

Creamy Roasted Plant-Based Tomato Soup

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

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Tempeh Spring Rolls with Peanut Sauce

Tempeh Spring Rolls with Peanut Sauce

Tempeh spring rolls filled with all the veg like daikon, cucumbers, cilantro and carrots. Dip in a quick homemade peanut sauce + lunch/dinner is ready in no time! 

I also love how you can mix and match with your own favorite ingredients and vegetables as well. Have this as a quick lunch, prep to take for work or have for dinner.

Tempeh Spring Rolls with Peanut Sauce

Tempeh Spring Rolls with Peanut Sauce

Ingredients

  • 1 package of Lightlife Tempeh (cut in slices)

  • 1 tsp sesame seeds

  • 3 tablespoons soy sauce

  • 2 tablespoons sesame oil

Peanut Sauce

  • 1/4th cup peanut butter

  • 2 tablespoons sriracha

  • 1 tsp sugar

  • 1 tsp sesame oil

  • 1 tsp ginger

  • 1 tsp garlic

  • 2 tablespoons soy sauce

  • 1 tablespoons rice wine vinegar

  • 2 tablespoons warm water to thin out (more if necessary)

For the Spring Rolls: carrots, daikon, cucumbers, cilantro, spring roll wrappers

Directions

Heat a skillet with a drizzle of olive oil and add on your tempeh. Stir fry your tempeh for 1-2 minutes on each side. Next, add your sesame seeds, soy sauce and sesame oil. Let it sauté and grill for about 10 minutes on each side until cooked through and charred.

In the meantime, get your peanut sauce ready by mixing peanut butter, sriracha, sugar, sesame oil, ginger, garlic, soy sauce, rice wine vinegar and warm water. Mix well.

To assemble your spring rolls - wet the wrappers and add your tempeh, sliced carrots, Dijon and cucumbers, and cilantro. Wrap up like a burrito, slice and serve with your peanut sauce!

Keep up with me on instagram @lindseyeatsla!

Tempeh Spring Rolls with Peanut Sauce

Korean BBQ Tempeh Burrito

Korean BBQ Tempeh Burrito

Korean bbq tempeh burritos! grilled with all my favorite seasonings and wrapped tightly inside a flour tortilla with herbs, rice and a spicy aoili sauce. YUM.

Korean BBQ Tempeh Burrito
Korean BBQ Tempeh Burrito

Korean BBQ Tempeh Burrito

  • 1 package Lightlife tempeh, crumbled

  • 1 tsp minced ginger

  • 1 tsp minced garlic

  • 1 tablespoon soy sauce

  • 2 tsp sesame oil

  • 1 tablespoon brown sugar

  • 1⁄2 tsp red pepper flakes

  • 1 tablespoon gochujang (hot sauce works too)

For The Burrito

  • sauce of your choice - we used a plant-based spicy mayo large tortilla burrito wraps

  • shredded carrots

  • steamed white rice

  • assorted herbs: green onions, basil and cilantro

Directions

To begin your burrito, heat a skillet with a drizzle of olive oil. Crumble your tempeh and lightly crisp on medium-low heat for about 5-7 minutes. Next add your ingredients for the burrito by adding minced ginger, garlic, soy sauce, sesame oil, brown sugar, red pepper flakes or gochujang.

Mix well and let all the flavors combine for 15-20 minutes. While that’s sautéing, make a sauce of your choice to drizzle in the burrito, prepare your shredded carrots, white rice, burrito wrap and herbs.

When your tempeh is ready, start to assemble your burrito by placing all the components inside and folding left and right inwards, and then in a folding motions upwards until the burrito wrapper is covering all the components. Close and hug tightly with parchment paper, slice and enjoy!

Keep up with me on instagram @lindseyeatsla!

Korean BBQ Tempeh Burrito

3 Plant-Based Yogurt Dressings

3 Plant-Based Yogurt Dressings

THREE vegan dressings - roasted tomato tahini, green goddess + lemon dijon. Simple ingredients, quick to blend and made with a probiotic yogurt base. You can mix, match and add these on salads, wraps, sandwiches or anything else your heart desires. 

3 Plant-Based Yogurt Dressings

3 Plant-Based Yogurt Dressings

Green Goddess

  • 1 avocado

  • 1/3rd cup parsley

  • 1/3rd cup spinach

  • 1/3rd cup tarragon

  • 1/3rd cup mint

  • 1/3rd cup cilantro

  • Juice of 1 lemon or 2 tablespoons vinegar

  • 3-4 tablespoons oil

  • 1/4th cup Califia Farms Probiotic Yogurt

  • Dash of water to thin out if needed

  • salt and pepper to taste

3 Plant-Based Yogurt Dressings

Lemon Dijon

  • juice of 1 lemon

  • 2 tablespoons yellow mustard

  • 3 tablespoons dijon mustard

  • 1 thinly sliced shallot

  • 1/4th cup Califia Farms Probiotic Yogurt

  • salt and pepper to taste

3 Plant-Based Yogurt Dressings

Roasted Tomato & Tahini

Directions

To make your dressings, take the above components of each dressing and place in a blender or food processor. Adjust with salt, pepper and lemon juice. Add more water to thin out if needed. Serve with grain bowls, on salads, wraps and more!

3 Plant-Based Yogurt Dressings

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Mushroom Walnut Collard Wraps

Mushroom Walnut Collard Wraps

Walnut mushroom collard wraps on tonight's agenda! (and takes less than 30 minutes to make). Prep your favorite veg, make your mushroom mixture and wrap it up with a spicy tahini dressing. 

The mushroom and walnut mixture is such an amazing meat alternative and is SO filling, too.

Mushroom Walnut Collard Wraps

Mushroom Walnut Collard Wraps

Ingredients

  • 1 cup walnuts

  • 1 cup mushrooms

  • 1 tsp garlic

  • 1 tsp paprika

  • 1 tsp chili powder

  • 1 tablespoon hot sauce

  • 3 tablespoon Califia Unsweetened Almondmilk

  • 1/4th cup nutritional yeast

In the Collard Wraps: cucumbers, carrots, bell peppers, avocado, cilantro, spicy tahini dressing

Spicy Tahini Dressing

Directions

Blend or finely chop your walnuts and mushrooms. Place in a medium-hot skillet for 1-2 minutes. Add your garlic powder, paprika, chili powder, hot sauce, almond milk and nutritional yeast. Mix well and let the mushrooms and walnut sauté for 15-20 minutes. Set aside.

In the meantime, in a bowl mix tahini, hot sauce, lemon juice, almond milk and salt for your dressing.

Prep you wrap ingredients, stem your collard wraps and blanch in boiling water for 30 seconds. Slice your cucumbers, avocado and bell pepper. Assemble! Add all your components for the wraps and wrap like a burrito. Slice in half and serve with the tahini dressing.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Mushroom Walnut Collard Wraps
Mushroom Walnut Collard Wraps

7 Ingredient Chocolate Coconut Bliss Balls

7 Ingredient Chocolate Coconut Bliss Balls

7 ingredient chocolate coconut bliss balls! Blended up with medjool dates, cashews, cacao powder, coconut flakes, salt and chocolate almondmilk. Eat asap or batch ahead for the most perfect snack!

7 Ingredient Chocolate Coconut Bliss Balls

7 Ingredient Chocolate Coconut Bliss Balls

Ingredients

  • 3/4th cup cashews

  • 1⁄2 tablespoon cacao powder

  • 1⁄2 tablespoon coconut oil

  • 10-12 pitted medjool dates

  • 3/4th cup Califia Chocolate Almondmilk

  • 2 tablespoons coconut flakes

  • 1/2 tsp salt

Directions

To make your bliss balls, place your cashews in first in a food processor. Pulse until the nuts are
evenly crushed. Next add your cacao powder, coconut oil, dates, chocolate almondmilk and
coconut flakes and blend until a thick paste forms.

Mold the mixture into balls, save or eat immediately! You can roll and mix toppings like cacao
powder, coconut flakes or dipped in chocolate.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on Instagram at @lindseyeatsla!

7 Ingredient Chocolate Coconut Bliss Balls
7 Ingredient Chocolate Coconut Bliss Balls
7 Ingredient Chocolate Coconut Bliss Balls

Loaded Vegetable Chili

Loaded Vegetable Chili

Winter nights calling for this super easy, one pot, loaded up vegetable chili! Filled with all my favorites like sweet potatoes, tomatoes, zucchini, black beans, bell peppers and poblano peppers. Peep the full recipe below!

Loaded Vegetable Chili
Loaded Vegetable Chili

Loaded Vegetable Chili

Ingredients

  • 1 can black beans

  • 1 cup red bell peppers

  • 1 cup sweet potatoes

  • 1⁄2 cup poblano peppers (seeded)

  • 1⁄2 cup tomatoes

  • 1⁄2 cup zucchini

  • 1/2 white onion

  • 1⁄2 cup Califia Cashew Nutmilk

  • 2 cups vegetable broth

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tablespoon paprika

  • 1⁄2 tsp chili flakes

  • 1/4th tsp cinnamon (adjust to your preference)

  • 1⁄2 tsp cumin

  • 1⁄2 tsp cayenne

Topping ideas

Tortilla chips, radish, pickled red onions, cilantro, jalapeño, avocado, vegan sour cream

Directions

To begin, dice all your vegetables. Next, drizzle olive oil in a big pot and add in your bell
peppers, poblano peppers, black beans, sweet potatoes, tomatoes and zucchini. Stir well and
mix with your spices: salt, pepper, garlic powder, paprika, chili flakes, cinnamon, cumin and
cayenne. Let all those flavors come together and stir every 1-2 minutes for about 10 minutes.


Next, add in your nut milk and vegetable broth. Adjust with salt and pepper as needed. Let
your chili simmer and absorb most of the liquid for about 30-40 minutes. Adjust to your
preference more or less liquid depending on your desired consistency.

Top with your desired toppings; we used tortilla chips, radish, pickled red onions, cilantro,
jalapeño, avocado, and vegan sour cream. Serve and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Loaded Vegetable Chili

Mexican Potstickers with Chili Oil

Mexican Potstickers with Chili Oil

Potsticker heaven! with a homemade spicy chili oil makes for the best combo. A mix filled with bell peppers, onions, garlic, mushrooms and Mexican crumbles all wrapped tightly in potsticker wrappers, crisped and then steamed (I personally LOVE crispy bottoms).

Mexican Potstickers with Chili Oil
Mexican Potstickers with Chili Oil

Mexican Potstickers with Chili Oil

  • 1 1/2 cups Lightlife Mexican Crumbles

  • 1⁄2 cup red bell pepper

  • 1⁄2 cup onions

  • 1 tsp garlic

  • 1 cup mushrooms

  • around 15-20 potsticker/eggroll wrappers

  • Salt and pepper to taste

For the Chili Oil

  • 1/4th cup chili flakes

  • 1 tablespoon garlic powder

  • 1 tablespoon of salt

  • 1/2 cup vegetable oil

Directions

Start to make your potsticker stuffing by finely chopping your bell peppers, onions, garlic and mushrooms. Heat a skillet with a drizzle of olive oil and grill your vegetables with salt and pepper. Let sauté for about 10 minutes.

Next, add in your Meatless Mexican crumbles and let it cook all the way through with the vegetables.

While that’s cooking, heat a skillet up with 1/2 cup of vegetable oil for your chili oil. In a bowl, place your chili flakes, garlic powder and salt. Stir well. Once your oil is hot, pour over and let sit to allow the flavors to combine.

After your chili oil and meat mixture is done, get your potsticker wrappers and form your potstickers by placing your Mexican crumble mixture in the center and folding over, using water to keep the edges shut. Fry, steam and serve with your chili oil!

Keep up with me on Instagram at @lindseyeatsla!

Mexican Potstickers with Chili Oil