Vegan

Baked quinoa crisps paired with tangy, clean flavors of lemon, parsley, thyme, flaked celery, and carrot. Tossed with thinly sliced almonds for a tender crunch. No cooking required - just add water...

Some like their chili fiery hot, and others not. We add bell peppers & cocoa-cinnamon to make it dark and sweet, and chipotle pepper & red chili to make it smoky and deep. The result is a...

This spicy legume dish will refresh your energy and palate. Features lentils, brown rice, vegetables, and Indian spices. Made with instant brown rice grown in the U.S.A. Makes 1.5 cups per serving...

Smear this spread on tortilla, crackers, sandwiches, or liven up pasta, rice, or potatoes.  Add more olive oil for a dipping oil. A herbilicous backwoods delight! Makes 1/4 cup per...

Flavors of lemony citrus, hot chilies, and vegan coconut milk blended with instant basmati brown rice and organic peanuts. Creamy, tangy, and spicy. Makes 1.5 cups per serving. 133 Cal/Oz. Vegan...