Crunchy Hummus Pinwheels

These colorful, crunchy pinwheels are packed with fresh veggies and creamy hummus, no cooking required! They’re perfect for lunchboxes, parties, or afternoon snacks, and store beautifully in your U-Konserve container for mess-free transport.

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Korean Soondubu Jjigae Inspired Soup

This comforting soup inspired by Korean Soondubu Jjigae is delicious and warming with the perfect kick.

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Chickpea Couscous Salad

Chickpea Couscous Salad Recipe Looking for a delicious and easy meal prep recipe? Our Chickpea Couscous Salad is the perfect solution! Packed with fresh herbs, crunchy vegetables, and tangy feta, this dish is not only flavorful but also incredibly nutritious. It's ideal for those busy days when you need a quick and satisfying meal on the go. Plus, it stores beautifully in your U-Konserve containers, keeping your salad fresh all week long.  Ingredients: 1 cup pearled couscous 1 can (15 oz) chickpeas, drained and rinsed 1/2 red onion, finely chopped 1 cucumber, diced 1/2 cup parsley, chopped 1/4 cup mint, chopped 1/2 cup feta cheese, crumbled 1/2 cup light Italian dressing Instructions: Cook the couscous in a medium saucepan, bring 1 1/2 cups of water to a boil, add the pearled couscous and a pinch of salt. Reduce the heat, cover, and simmer for about 8-10 minutes or until the couscous is tender and the water is absorbed. Remove from heat and let it cool completely. While the couscous is cooling, chop the red onion, cucumber, parsley, and mint. In a large mixing bowl, combine the cooled couscous, chickpeas, red onion, cucumber, crumbled feta, parsley, and mint. Pour the light Italian dressing over the salad ingredients and toss gently to ensure everything is well coated with the dressing Divide the salad into your U-Konserve containers for easy meal prep! You can store it in the refrigerator for up to 4 days.

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Cucumber Crunch Salad

Cucumber Crunch Salad This salad is a refreshing and light option for the summer season, offering a delightful blend of crisp greens and vibrant flavors. The combination of lettuce, cucumber, and shredded red cabbage provides a satisfying crunch, perfect for beating the summer heat! Serve right away, or meal prep and store in your U-Konserve containers.  Ingredients: 4 cups lettuce (any variety you prefer, such as romaine or mixed greens), washed and torn into bite-sized pieces 1 cucumber, thinly sliced 1 cup shelled edamame, cooked and cooled 1 cup shredded red cabbage ¼ cup chopped fresh cilantro (optional, for added flavor) ¼ cup sliced almonds or sesame seeds (optional, for crunch) For the dressing: 3 tablespoons olive oil 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon honey (or maple syrup for a vegan option) 1 clove garlic, minced Salt and pepper to taste Instructions: In a large salad bowl, combine the torn lettuce, sliced cucumber, cooked edamame, shredded red cabbage, and chopped cilantro (if using). Toss gently to mix all the ingredients evenly. In a small bowl, whisk together the olive oil, rice vinegar, soy sauce, honey, minced garlic, salt, and pepper to make the dressing. Pour the dressing over the salad and toss until all the ingredients are well coated. If using, sprinkle sliced almonds or sesame seeds over the top of the salad for an extra crunch. Serve immediately or store the salad and dressing on the side in your U-Konserve! Add grilled chicken, tofu, or shrimp to add more protein. Squeeze fresh lemon on top for some extra citrus kick! Enjoy your nutritious and colorful salad!

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Instant Noodle Soup in BounceBox

Instant Noodle Soup in BounceBox Created by Sahar Elgamil, follow her on Instagram @elga.meal for more creative recipes! This Vegetarian Instant Noodle Soup made easily in your BounceBox is a MUST try! Created by Sahar Elgamil (@elga.meal) Super simple, and made all in just one container which makes cleanup a breeze. Prep your tofu and veggies, add to the bowl with seasonings and noodles, pour hot water over, let steam, and you’ve got yourself some instant soup! This recipe is tastier and healthier than your typical instant soups. Ingredients: 1/2 cup tofu Handful fresh spinach 1/3 cup shredded carrots 1-2 Tbsp green onions 1/2 tsp grated ginger 2 Tbsp soy sauce 1 tsp miso paste 1/2 tsp sesame oil 1 bundle vermicelli noodles Enough boiling water to cover ingredients Instructions: For immediate serving – Combine tofu, vegetables, base flavors, and noodles in your BounceBox Pour boiling water over ingredients until covered Close lid over BounceBox and let sit for 5 minutes, until noodles are soft Uncover, mix soup thoroughly, and enjoy! For Microwave –  Combine tofu, vegetables, base flavors, and noodles in your BounceBox Add water and take on the go, or leave dry in the fridge Once ready to eat, pour water over ingredients until covered. Put lid on, but do not push down. Microwave for 1-2 minutes, watching closely so it doesn't overflow. Additional time may be needed.  Remove and let cool, mix soup throughly, and enjoy!  

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Vegan Bean Tacos

Vegan Bean Tacos Get ready to elevate your taco game with our irresistible Vegan Taco recipe. These mouthwatering delights are a symphony of flavors, bringing together wholesome ingredients in a cruelty-free celebration. Whether you're a seasoned vegan or just exploring the delicious world of plant-based eats, these tacos are about to become your new go-to. Ingredients: For the Black Bean & Quinoa Filling: 1 cup cooked black beans (canned or cooked from dry) 1/2 cup cooked quinoa 1 tablespoon olive oil 1 small red onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon smoked paprika Salt and pepper to taste For the Avocado Salsa: 1 ripe avocado, diced 1 cup cherry tomatoes, halved 1/2 cucumber, diced 1/4 cup fresh cilantro, chopped Juice of 1 lime Salt and pepper to taste Additional Toppings: U-Konserve Mini Containers for sauces and toppings Mini tortillas or U-Konserve Reusable Mini Containers for serving Lime wedges for garnish Instructions: Quinoa Prep: In a skillet, heat olive oil over medium heat. Add chopped red onion and cook until softened. Add minced garlic, ground cumin, smoked paprika, salt, and pepper. Stir well. Add cooked black beans and quinoa to the skillet. Cook until heated through and well combined. Adjust seasoning if needed. Make the Avocado Salsa: In a bowl, combine diced avocado, cherry tomatoes, diced cucumber, chopped cilantro, lime juice, salt, and pepper. Gently toss to combine. Assemble the Mini Tacos: Spoon the Black Bean & Quinoa filling into U-Konserve Mini Containers or small tortillas. Top each mini taco with a generous spoonful of Avocado Salsa. Arrange the mini tacos in U-Konserve containers for easy, eco-friendly serving.

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Edamame Zoodles with Air Fried Tofu

Edamame Zoodles with Air Fried Tofu This dish not only delights the palate but also champions a healthy and satisfying meal. Harness the power of plant-based goodness and indulge in this delightful combination that's perfect for a refreshing lunch or dinner. Ingredients: For the Edamame Zoodle Salad: 2 cups edamame beans, steamed 3 medium zucchinis, spiralized into zoodles OR frozen zoodles 1 cup cherry tomatoes, halved 1 red bell pepper, thinly sliced 1 carrot, julienned 1/2 cup red cabbage, thinly sliced 1/4 cup fresh cilantro, chopped 1/4 cup roasted peanuts, chopped (for garnish) For the Air-Fried Tofu: 1 block firm tofu, pressed and cubed 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon cornstarch For the Peanut Sauce: 1/4 cup smooth peanut butter 2 tablespoons soy sauce 1 tablespoon maple syrup or agave nectar 1 tablespoon rice vinegar 1 teaspoon sesame oil 1 clove garlic, minced 1 teaspoon fresh ginger, grated Water (to adjust consistency) Instructions: For the Edamame Zoodle Salad: In a large bowl, combine the steamed edamame beans, cooked zucchini zoodles, cherry tomatoes, red bell pepper, julienned carrot, red cabbage, and chopped cilantro. Toss the ingredients gently until well combined. Set aside. For the Air-Fried Tofu: In a bowl, combine cubed tofu, soy sauce, sesame oil, and cornstarch. Toss gently to coat the tofu evenly. Preheat the air fryer. Place the tofu cubes in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 15-20 minutes, shaking the basket halfway through, until the tofu is golden and crispy. For the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Add water gradually until you achieve your desired sauce consistency. Adjust the sweetness and saltiness to taste. Assemble and Serve: Arrange a generous portion of the Edamame Zoodle Salad. Top the salad with crispy Air-Fried Tofu cubes or serve on the side. Drizzle the Peanut Sauce over the tofu and salad. Garnish with chopped roasted peanuts and additional cilantro, if desired. Enjoy this delightful Edamame Zoodle Salad with Air-Fried Tofu and Peanut Sauce for a wholesome, plant-based feast that's as nutritious as it is delicious!

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Mediterranean Pita Pockets

Mediterranean Pita Pockets Bursting with the flavors of fresh cucumber, juicy tomatoes, crisp red bell peppers, and Kalamata olives, this recipe is a celebration of fresh, nutritious ingredients. Try it this week! Ingredients: 1 large English cucumber, diced 3 large hothouse tomatoes, diced 2 medium red bell peppers, diced ½ of 1 large red onion, diced ¼ cup Kalamata olives, sliced 1 cup crumbled feta cheese 2 tablespoons fresh parsley, finely chopped 3 tablespoons extra virgin olive oil Juice of 1 lemon Salt and black pepper to taste Pita pockets Instructions: In a bowl, combine diced cucumber, tomatoes, red bell peppers, red onion, Kalamata olives, crumbled feta cheese, and finely chopped fresh parsley.  Drizzle extra virgin olive oil over the mixture and squeeze the juice of a lemon. Season with salt and black pepper. Gently toss the ingredients, allowing the olive oil and lemon juice to marinate the vegetables and feta.  For a convenient and eco-friendly serving and storage solution, use our U-Konserve Divided Rectangle. Arrange your pita pockets alongside the Mediterranean filling. Open each pita pocket and generously fill it with the marinated Mediterranean goodness. Enjoy!  

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Best Ever Vegan Chili

  Best Ever Vegan Chili It's the perfect time to savor the warmth and heartiness of a delicious vegan chili. Packed with wholesome ingredients and robust flavors, this recipe fills your bowl and your stomach! Ingredients: 1 tablespoon olive oil 1 onion, diced 2 garlic cloves, minced 1 1/2 tablespoons chili powder 1 tablespoon cumin 1 teaspoon dried oregano, garlic powerder, onion powder, and salt 1 large sweet potato, diced  2 cans (15 oz) black beans, drained and rinsed 1 can (15 oz) fire-roasted diced tomatoes (with juices) or 1 1/2 cups diced fresh tomatoes 1 can (6 oz) tomato paste 1 can (4oz) diced green chilies 2 cups water or vegetable broth Instructions: In a pot, heat olive oil over medium heat. Sauté the diced onion until translucent, then add minced garlic, chili powder, cumin, dried oregano, garlic powder, onion powder, and pink salt. Toss in the diced sweet potato and let it mingle with the flavorful mix. Allow the sweet potato to soften slightly. Incorporate the drained black beans, fire-roasted diced tomatoes, tomato paste, and diced green chilies into the pot. Stir well. Pour in water or vegetable broth, bringing the chili to a gentle simmer. Let it simmer uncovered, allowing the flavors to meld and the sweet potatoes to become tender. Once the sweet potatoes are fork-tender, taste and adjust the seasoning if needed. Your vegan chili is now a masterpiece, ready to serve, store, or freeze in U-Konserve! Serve & Store: Serve this vegan chili with your favorite toppings – some avocado slices, a dollop of vegan sour cream, or a sprinkle of fresh cilantro. When it comes to storing leftovers, our U-Konserve containers are the ideal choice.

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