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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Pumpkin Protein Balls

Pumpkin Protein Balls As a quick and convenient breakfast option, these Pumpkin Protein Balls offer the perfect blend of complex carbohydrates, protein, and healthy fats – a trio that keeps you fueled and focused throughout the morning. Whether you pair them with a cup of coffee or enjoy them on the go, these bites are a delightful way to kickstart your day! Ingredients: 1 cup canned pumpkin puree1 cup old-fashioned rolled oats1/2 cup vanilla protein powder1/4 cup almond butter or any nut butter of your choice1/4 cup honey or maple syrup1 teaspoon pumpkin pie spice1/2 teaspoon vanilla extractPinch of saltOptional: 1/3 cup dark chocolate chips or chopped nuts for coating Instructions:   In a large bowl, mix together the rolled oats, protein powder, and pumpkin pie spice. Ensure the ingredients are well combined. Add the canned pumpkin, almond butter, honey (or maple syrup), vanilla extract, and a pinch of salt to the dry ingredients. Stir the mixture until all ingredients are evenly incorporated. The consistency should be thick and sticky. Place the dough in the refrigerator for at least 30 minutes. Chilling helps the mixture firm up, making it easier to form into balls. Once chilled, take small portions of the dough and roll them into bite-sized balls using your hands. If the mixture is too sticky, you can lightly wet your hands with water For an extra touch, roll the protein balls in dark chocolate chips or chopped nuts, pressing them gently into the surface. This step is optional but adds a delicious texture. Place the pumpkin protein balls on a tray or plate and let them chill in the refrigerator for another 30 minutes. This step helps the balls hold their shape. Once chilled, transfer the protein balls to an airtight container and store in the refrigerator. Enjoy them as a quick and nutritious snack or post-workout bite. Feel free to get creative with additional ingredients like shredded coconut, chia seeds, or a drizzle of melted dark chocolate for added flavor and texture! These Pumpkin Protein Balls are a delightful way to incorporate protein and fun flavors into your snacking routine. Packed with wholesome ingredients, they're not only delicious but also provide a boost of energy and nutrition!

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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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Thanksgiving Leftover Quinoa Stuffed Peppers

Thanksgiving Leftover Quinoa Stuffed Peppers Thanksgiving leftovers are the gift that keeps on giving, and what better way to reinvent those flavors than with our Quinoa Stuffed Peppers recipe? These peppers are not only a delicious and wholesome option but also a sustainable way to make the most of your holiday feast. The combination of quinoa, veggies, and your favorite Thanksgiving extras transforms into a satisfying and eco-friendly meal. Ingredients: For the Stuffed Peppers: 4 large bell peppers, any color 1 cup quinoa 2 cups vegetable or turkey stock (for cooking quinoa) 1 1/2 cups of Thanksgiving leftovers (e.g., stuffing, turkey, mashed potatoes, sweet potatoes, whatever you have left!) 1/2 cup shredded cheese (optional) 1 teaspoon olive oil 1/2 teaspoon paprika Salt and pepper, to taste For the Topping: Chopped fresh herbs (e.g., parsley or chives) Sour cream or Greek yogurt (optional) Instructions: Preheat your oven to 375°F (190°C). Rinse the quinoa under cold water and drain. In a saucepan, bring the vegetable or turkey stock to a boil. Stir in the quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Once done, fluff it with a fork and set aside. Cut the tops off the bell peppers and remove the seeds and membranes. Lightly brush the outside of the peppers with olive oil and season with a pinch of salt and pepper. Place them in a baking dish. In a large mixing bowl, combine the cooked quinoa, your Thanksgiving leftovers (stuffing, turkey, mashed potatoes, sweet potatoes, etc.), and paprika. Mix everything together until well combined. Stuff each bell pepper with the quinoa and Thanksgiving leftovers mixture until they are full but not overflowing. If desired, top each pepper with shredded cheese. Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the peppers are tender and the tops are slightly browned. Remove the stuffed peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh herbs and serve with a dollop of sour cream or Greek yogurt if desired. Enjoy your sustainable and delicious Quinoa Stuffed Peppers made from Thanksgiving leftovers!  

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Vegetarian Tortellini Soup

Vegetarian Tortellini Soup Recipe 30-40 minutes. Serves 4. As the leaves turn, and the air becomes crisp, it's the perfect time to celebrate soup season! At U-Konserve, we believe in making the most of this cozy season while staying eco-conscious. That's why we've created a delicious Vegetarian Tortellini Soup recipe that's not only satisfying but also in season. We invite you to prepare this soup and store it in your U-Konserve thermos for a warm meal on the go.Ingredients: 2 tablespoons olive oil 1 small onion, finely chopped 2 cloves garlic, minced 4 cups vegetable broth 1 (14.5 oz) can diced tomatoes 1 (8 oz) can tomato sauce 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon red pepper flakes (adjust to taste) 1 cup fresh spinach, chopped 9 oz (approximately 2 cups) cheese or spinach-filled tortellini 1 (15 oz) can of white beans, drained and rinsed Salt and pepper to taste Grated Parmesan cheese (optional, for garnish) Instructions:1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 3-4 minutes or until it becomes translucent.2. Stir in the minced garlic and cook for another 30 seconds until fragrant.3. Pour in the vegetable broth, diced tomatoes, and tomato sauce. Add the dried basil, oregano, thyme, and red pepper flakes. Stir well and bring the mixture to a simmer.4. Once the soup is simmering, add the chopped spinach and tortellini. Allow it to cook according to the tortellini package instructions or until they are tender.5. Stir in the white beans and cook for an additional 2-3 minutes until they're heated through.6. Taste the soup and season with salt and pepper as needed.7. Ladle the hot soup into your U-Konserve thermos, ensuring it's securely closed to keep the soup warm.8. When ready to enjoy, open your thermos, pour the soup into a bowl, and garnish with grated Parmesan cheese if desired.This Vegetarian Tortellini Soup is a delightful combination of flavors and textures, perfect for your thermos. By choosing eco-friendly meal storage with U-Konserve, you're not only indulging in the joys of soup season but also contributing to a more sustainable planet. Stay warm, stay green, and enjoy!

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Plant-Based Grill Out – Esquites

Inspired by the beloved traditional elote, or Mexican grilled street corn, this dip takes all the elements of the classic dish and transforms them into a creamy and savory appetizer. This dip is perfect for summertime grill-outs and get togethers.

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Plant-Based Grill Out – Veggie Skewers

The most simple and delicious side for any cook out is always veggie skewers! Try out your veggie skewers with this delicious marinade to make them extra flavorful.

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