Sweet pineapple, lime, and jalapeño combine into a refreshing Mexican agua fresca—vegan and gluten-free.
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Sweet pineapple, lime, and jalapeño combine into a refreshing Mexican agua fresca—vegan and gluten-free.
Golden baked tofu cubes over brown rice, fresh veggies and a creamy peanut sauce for a quick, satisfying plant-based bowl.
Crispy rice squares with creamy avocado and spicy tuna, brightened by cucumber, radish, edamame and sesame-ginger dressing.
Charred salmon fillets topped with a bright strawberry and avocado salsa—fresh, light, and summer-ready.
Smashed cucumbers and avocado tossed in sesame oil, rice vinegar and soy; topped with toasted sesame and scallions.
High-protein cottage cheese flatbread with pesto, cherry tomatoes and basil — ready in 30 minutes.
Extra-fluffy pancakes enriched with ricotta and lemon zest, ideal for brunch with berries and maple syrup.
Light orzo tossed with spring vegetables, lemon, basil and parmesan for bright, seasonal flavor.
Vibrant strawberry and basil drink with sparkling water and a touch of citrus—light, herb-forward, and quick to prepare.