November 2018 INSIDE Quick + easy steps for every dish this month
Hello November Welcome to Hungryroot. We believe that chickpeas make gooey, craveable cookies and cauliflower makes the perfect rice. Most importantly, we believe healthy living can and should be easy. This month, cozy up to the fall season with our Carrot Artichoke Quinoa Risotto, enjoy a fresh spin on brussels sprouts with our Peanut Lentil Caramelized Brussels, and get into the holiday spirit with our Maple Raisin Pumpkin Pie Oats. We hope you enjoy all these easy to make dishes! TEAM HUNGRYROOT Finish our Basil White Bean Carrot Salad with diced avocado and fresh parsley. For more ideas to make @hungryroot yours, see P.45 2
Dishes this month Each week, we ll send you a rotating selection of the dishes below, and you can customize any delivery by Friday 5pm EST. BREAKFAST P.9 Maple Raisin Pumpkin Pie Oats Cherry Chia Maple Oatmeal Crunchy Walnut Date Muesli Banana Bread Overnight Oats LUNCH P.13 Lemon Edamame Kale Salad Avocado Bean Southwestern Salad Italian Chickpea Quinoa Bowl Smoky Avocado Superfood Salad Green Goddess Lentil Salad Cold Peanut Superblend Salad SIDES P.19 Herbed Chickpea Fonio Salad Indian Spiced Carrot Sauté Southwestern Chile Corn Chowder Kohlrabi Kale Sautéed Greens Basil White Bean Carrot Salad DINNER P.23 Pesto White Bean Beet Noodles Broccoli Basil Yuba Bowl Peanut Lentil Caramelized Brussels Savory Olive Carrot Medley 3
Kohlrabi Peanut Takeout Noodles Roasted Peanut Vegetable Sauté Carrot Artichoke Quinoa Risotto Cheesy Chickpea Broccoli Casserole Sweet Potato Green Chile Tofu Spiced Tofu Grain Salad Cheesy Artichoke Kohlrabi Noodles Baked Peanut General Tso s Tofu Green Chile Mexican Rice Crispy Sprouts Brussels Bake Sweet Potato Pad Thai Creamy Avocado Lentil Sprouts Mean Green Lentil Medley Butternut Squash Tofu Curry Avocado Chickpea Noodle Bowl Bangkok Curry Buddha Bowl Carrot Edamame Peanut Stirfry Spicy Black Bean Butternut Noodles Ginger Brussels Yuba Lo Mein Cheesy Bean Sweet Potato Bake Kohlrabi Tofu Eggplant Pasta Moroccan Chickpea Butternut Tagine Kale Pesto Shaved Brussels Pad Thai Fried Rice Cheesy Barbecue Roasted Carrots Kale Cauliflower Burrito Bowl SWEETS P.41 Vanilla Bean Snickerdoodle Dough Black Bean Brownie Batter Almond Chickpea Cookie Dough Coconut Lemon Pie Bites Peanut Butter Coconut Cookies 4
ALL OF THE GOOD... Plant Based. Nutrient Rich. Healthy Fats. Complex Carbs. 5
WITHOUT THE BAD. No Gluten. No Dairy. No Preservatives. No Trans Fats. Limited Added Sugars. Low in Sodium. 6
My personal chef is finally here at a price I can afford! Abigail S., Ohio 7
Pesto White Bean Beet Noodles P.25 8
BREAKFAST 9
Maple Raisin PUMPKIN PIE OATS A cozy way to kick off a cold morning, these oats will satisfy your pumpkin pie cravings without the crust (or the baking). Ready to eat. BREAKFAST MIX Maple Raisin Pumpkin Pie Oats with ½ cup hot water or milk of choice; cover with lid and let sit for 2 minutes, then stir and enjoy. Or for soaked oats, add ½ cup milk or yogurt, mix well, and let sit for at least one hour or overnight Maple Raisin Pumpkin Pie Oats SUGGESTED PAIRINGS For a warm seasonal treat, heat these oats on the stove with almond milk, pumpkin purée and maple syrup. 1 SERVING 260 CALORIES/SERVING FIBER 32% DV PROTEIN 11 grams DID YOU KNOW? Pumpkin seeds are a very rich source of zinc, an essential mineral that may protect against age-related diseases and assists in fighting colds. 10
Cherry Chia MAPLE OATMEAL This slightly sweet, slightly tart oatmeal gets a double dose of antioxidants from chia seeds and dried cherries. Ready to eat. Cherry Chia Maple Oatmeal MIX Cherry Chia Maple Oatmeal with 1 2 cup hot water or milk of choice; cover with lid and let sit for 2 minutes, then stir and enjoy. Or serve with yogurt of choice SUGGESTED PAIRINGS To complement the cherry flavor, add some chopped almonds and dark chocolate. 1 serving 230 calories/serving 11 FIBER 24% DV PROTEIN 9 grams DID YOU KNOW? Tart cherries are packed with anti-inflammatory anthocyanins that can ease the muscle damage, inflammation, and oxidative stress that occur after exercise.
Crunchy Walnut DATE MUESLI Ready to eat. MIX Crunchy Walnut Date Muesli with ½ cup milk, 1 3 cup yogurt, and a dash of cinnamon, cover and refrigerate overnight, then enjoy 1 serving 290 calories/serving Crunchy Walnut Date Muesli BREAKFAST Banana Bread OVERNIGHT OATS Ready to eat. MIX Banana Bread Overnight Oats with ½ cup milk or water, and stir. Or for overnight oats, add 1 2 cup milk, 1 3 cup yogurt + a dash of cinnamon, cover and refrigerate overnight, then enjoy 1 serving 290 calories/serving Banana Bread Overnight Oats 12
13 LUNCH
Lemon Edamame KALE SALAD A colorful and refreshing salad that packs a protein punch and will keep you satisfied all afternoon. Ready to eat. LUNCH MIX contents from 1 container Lemon Quinoa Kale Salad with 1 container Roasted Corn Edamame Salad, and enjoy Lemon Quinoa Kale Salad Roasted Corn Edamame Salad 2 SERVINGS 420 CALORIES/SERVING FIBER 25% DV PROTEIN 13 grams DID YOU KNOW? Kale is a good plant-based source of omega-3 fatty acids, which help fight asthma, arthritis and autoimmune disorders. 14
Avocado Bean SOUTWESTERN SALAD Creamy yet light, this is the perfect salad when you want a crisp, refreshing, and satisfying lunch. Ready in 2 minutes. Avocado Crema Superblend Salad Cucumber Corn Black Bean Salad MIX TOSS 1 pouch Avocado Crema with 1 tbsp olive oil, 2 tbsp water + a pinch of salt/ pepper in a small bowl to create salad dressing with 1 bag Superblend Salad + 1 container Cucumber Corn Black Bean Salad, adding additional salt/pepper to taste 2 servings 260 calories/serving 15 DID YOU KNOW? Studies have shown that adding avocado to salads can make the nutrients and fat-soluble vitamins found in the salad more bioavailable and easily absorbed by the body.
Italian Chickpea QUINOA BOWL Ready to eat. LUNCH MIX contents from 1 Lemon Artichoke Quinoa Cup with 1 container Italian Herb Chickpea Medley, and enjoy 2 servings 260 calories / serving Lemon Artichoke Quinoa Cup Italian Herb Chickpea Medley Smoky Avocado SUPERFOOD SALAD Ready in 2 minutes. MIX 1 pouch Avocado Crema with 1 tbsp olive oil, 2 tbsp water, 4 grinds of black pepper + a pinch of salt in a small bowl to create salad dressing TOSS with 1 bag Superblend Salad + 1 bag Savory Spiced Tofu Bites 2 servings 270 calories/serving Avocado Crema Superblend Salad Savory Spiced Tofu Bites 16
Green Goddess LENTIL SALAD A balance of creamy, crunchy and tangy, this salad makes an easy, flavorful meal. Ready in 2 minutes. Avocado Crema Kalebeet Blend Crunchy Carrot Lentil Mix MIX 1 pouch Avocado Crema with 1 tbsp olive oil, 2 tbsp water, 4 grinds of black pepper + a pinch of salt in a small bowl to create Green Goddess dressing TOSS with 1 bag Kalebeet Blend + 1 container Crunchy Carrot Lentil Mix, adding additional salt/pepper to taste 2 SERVINGS 240 CALORIES/SERVING DID YOU KNOW? Avocados are rich in monounsaturated fat and antioxidants, both of which contribute to cardiovascular health. 17
Cold Peanut SUPERBLEND SALAD Crunchy greens meet a creamy dressing and hearty tofu nuggets for a surprisingly indulgent salad. Ready in 2 minutes. LUNCH CHOP 1 bag Braised Lemongrass Tofu Nuggets into small pieces MIX 4 tbsp Thai Peanut with 1-2 tbsp water in a small bowl to create salad dressing Braised Lemongrass Tofu Nuggets Thai Peanut Superblend Salad TOSS with 1 bag Superblend Salad, adding salt/pepper to taste, and mix in chopped tofu 2 SERVINGS 400 CALORIES/SERVING DID YOU KNOW? Cabbage is a rich source of glucosinolates, natural compounds that have been shown to help prevent a variety of different cancers. 18
SIDES 19 A
Herbed Chickpea FONIO SALAD An herbed grain and chickpea salad that s easy to batch cook, making the perfect lunch to eat throughout the week. Ready in 7 minutes. SIDES ADD 1/2 cup Fonio + a pinch of salt + 1 tsp olive oil to a small pot, then add 1 cup water and bring to a boil. Remove from heat, cover, and let sit 5 minutes, then fluff with a fork and add 2 tsp olive oil + a generous pinch of salt/pepper Fonio Italian Herb Chickpea Medley MIX IN 1 container Italian Herb Chickpea Medley and additional olive oil, salt + pepper to taste, and toss to combine 2 SERVINGS 390 CALORIES/SERVING FIBER 12% DV PROTEIN 6 grams DID YOU KNOW? Fonio is an ancient grain from West Africa and is a low glycemic food rich in fiber and B vitamins. 20
Indian Spiced CARROT SAUTÉ Ready in 8 minutes. Carrot Chips Indian Curry Cauliflower Cup MIX IN 1 tbsp olive oil in a skillet over high heat 1 bag Carrot Chips with a generous pinch of salt/ pepper for 5 minutes, stirring occasionally the contents from 1 container Indian Curry Cauliflower Cup + 2 tbsp water and cook 2-3 minutes, or until carrots are browned and tender 2 servings 140 calories/serving Southwestern Chile CORN CHOWDER Ready to eat. DIG IN OR WARM UP Southwestern Chile Corn Chowder Southwestern Chile Corn Chowder in a skillet or microwave-safe bowl for 2-3 minutes, or until desired temperature is reached 1 serving 100 calories/serving 21
Kohlrabi Kale SAUTÉED GREENS Ready in 6 minutes. SIDES MIX IN 1 tbsp olive oil in a skillet over medium-high heat 1 bag Kalebeet Blend with a pinch of salt/pepper for 4-6 minutes or until salad is tender 4 tbsp Kale Pesto, adding water as needed, then turn off heat 2 servings 130 calories/serving Kalebeet Blend Kale Pesto Basil White Bean CARROT SALAD Ready in 5 minutes. DIG IN OR WARM UP MIX IN 1 tbsp olive oil in a skillet over medium-high heat 1 bag Carrot Rice with a generous pinch of salt/pepper for 5 minutes, or until carrots are tender and starting to brown 1 container Basil Zucchini White Bean Salad, stirring to combine, then turn off heat 1 serving 120 calories/serving Carrot Rice Basil Zucchini White Bean Salad 22
DINNER 23 A
Pesto White Bean BEET NOODLES Sweet, earthy, and fragrant, this dish has it all: a rainbow of colors, textural variety, and lots of fresh flavor. Ready in 7 minutes. DINNER 1 tbsp olive oil in a skillet over medium-high heat 1 bag Beet Noodles with a pinch of salt/pepper for 2 minutes, then add ½ cup water, cover and cook 3-4 minutes, tossing occasionally until noodles are cooked al dente Beet Noodles Kale Pesto Basil Zucchini White Bean Salad MIX IN 4 tbsp Kale Pesto + 1 container Basil Zucchini White Bean Salad and warm through for 1 minute 2 SERVINGS 250 CALORIES/SERVING FIBER 38% DV PROTEIN 13 grams DID YOU KNOW? Basil is an adaptogenic herb and therefore may help the body to more efficiently deal with emotional and physical stress. 24
Broccoli Basil YUBA BOWL Ready in 7 minutes. Broccoli Rice Kale Pesto Ginger Tahini Yuba Noodles MIX IN 1-2 tbsp olive oil in a skillet over medium-high heat 1 bag Broccoli Rice with a pinch of salt/pepper for 5 minutes until tender 4 tbsp Kale Pesto + 1 bag Ginger Tahini Yuba Noodles and warm for 1-2 minutes, adding 1-2 tbsp of water as needed 2 servings 280 calories/serving Peanut Lentil CARAMELIZED BRUSSELS Ready in 8 minutes. 1-2 tbsp of olive oil in a skillet over medium-high heat Shaved Brussels Thai Peanut Crunchy Carrot Lentil Mix 1 bag Shaved Brussels with a pinch of salt/pepper for 6-7 minutes until sprouts are browned and caramelized MIX IN 4 tbsp Thai Peanut + 1 container Crunchy Carrot Lentil Mix and warm for 1 minute 2 servings 400 calories/serving 25
Savory Olive CARROT MEDLEY Ready in 6 minutes. DINNER CRUMBLE 2 Hearty Tofu Veggie Burgers 1 tbsp olive oil in a skillet over high heat 1 bag Carrot Rice with a generous pinch of salt/pepper for 5 minutes until softened and starting to brown MIX IN crumbled burgers and cook 1 minute until warmed through, then turn off heat and add 4 tbsp Olive Tapenade Hearty Tofu Veggie Burger Carrot Rice Olive Tapenade 2 servings 370 caloriesserving Kohlrabi Peanut TAKEOUT NOODLES Ready in 7 minutes. CHOP 1 bag Braised Lemongrass Tofu Nuggets into small pieces 1 tbsp olive oil in a skillet over medium-high heat 1 bag Kohlrabi Noodles with a pinch of salt/pepper for 5 minutes, add 1 tbsp water and cook 1-2 more minutes until kohlrabi is tender and lightly browned, then mix in 4 tbsp Thai Peanut + chopped tofu Braised Lemongrass Tofu Nuggets Kohlrabi Noodles Thai Peanut 2 servings 390 calories/serving 26
Roasted Peanut VEGETABLE SAUTÉ Ready in 8 minutes. Carrot Chips Kalebeet Blend Thai Peanut MIX IN 1 tbsp olive oil in a skillet over high heat 1 bag Carrot Chips with a generous pinch of salt/ pepper for 5 minutes, stirring occasionally, then add 1 bag Kalebeet Blend + 1-2 tbsp water and cook 2-3 minutes until carrots are browned and tender 4 tbsp Thai Peanut, then turn off heat 2 servings 320 calories/serving Carrot Artichoke QUINOA RISOTTO Ready in 7 minutes. Cauliflower Rice Spinach Artichoke Chickpea Dip Lemon Artichoke Quinoa Cup MIX IN 1 tbsp olive oil in a skillet over high heat 1 bag Carrot Rice with a pinch of salt/pepper for 3 minutes, then lower heat to medium 1/2 container Spinach Artichoke Chickpea Dip, contents from 1 Lemon Artichoke Quinoa Cup + 1 cup water, stir, cover, and cook 4 minutes until carrots are tender 2 servings 360 calories/serving 27
Cheesy Chickpea BROCCOLI CASSEROLE Ready in 25 minutes. DINNER oven to 425º and mix 1 bag Broccoli Rice with 1-2 tbsp olive oil + a pinch of salt/pepper and transfer to ovenproof dish or baking sheet BAKE for 15 minutes, then top with 4 heaping tbsp Cashew Cheddar and bake 5-6 minutes until broccoli is tender Broccoli Rice Cashew Cheddar Italian Herb Chickpea Medley TOP broccoli and cheddar with 1 container Italian Herb Chickpea Medley and bake 1-2 minutes 2 servings 270 calories/serving Sweet Potato GREEN CHILE TOFU Ready in 12 minutes. CRUMBLE 2 Hearty Tofu Veggie Burgers MIX IN 1 tbsp olive oil in a skillet over medium-high heat 1 bag Sweet Potato Ribbons for 7 minutes until lightly browned, then add 2 tbsp water and cook 2-3 minutes until tender burgers and warm for 2 minutes, then turn off heat and finish with 4 tbsp Green Chile 2 servings 340 calories/serving Hearty Tofu Veggie Burger Sweet Potato Ribbons Green Chile 28
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Spiced Tofu GRAIN SALAD Featuring supergrain fonio and hearty tofu bites, this mashup of a grain bowl and a kale salad is plant-powered fuel at its finest. Ready in 8 minutes. DINNER ADD 1/2 cup Fonio + a pinch of salt + 1 tsp olive oil to a small pot, then add 1 cup water and bring to a boil. Remove from heat, cover, and let sit 5 minutes, then fluff with a fork and add 2 tsp olive oil + a generous pinch of salt/pepper Fonio Kalebeet Blend Savory Spiced Tofu Bites 1 tbsp olive oil in a skillet over medium-high heat 1 bag Kalebeet Blend with a pinch of salt/ pepper for 5-6 minutes or until tender MIX IN 1 bag Savory Spiced Tofu Bites and warm for 1 minute, then add in cooked fonio and stir to combine 2 SERVINGS 450 CALORIES/SERVING FIBER 31% DV PROTEIN 22 grams DID YOU KNOW? Fonio is an important nourishing grain for millions of people across West Africa and is rich in key essential amino acids that are not found in other major grains. 30
Cheesy Artichoke KOHLRABI NOODLES Ready in 8 minutes. Kohlrabi Noodles Cashew Cheddar Lemon Artichoke Quinoa Cup MIX IN 1-2 tbsp olive oil in a skillet over medium-high heat 1 bag Kohlrabi Noodles with a pinch of salt/pepper for 5 minutes, add 1 tbsp water and cook 1-2 minutes until browned 4 heaping tbsp Cashew Cheddar + contents from 1 Lemon Artichoke Quinoa Cup, and heat 1 minute 2 servings 240 calories/serving Baked Peanut GENERAL TSO S TOFU Ready in 7 minutes. Braised Lemongrass Tofu Nuggets Thai Peanut Pea Snaps MIX 1 bag Braised Lemongrass Tofu Nuggets with 4 tbsp Thai Peanut in a bowl until coated a skillet over medium-high heat 1 bag Pea Snaps for 4 minutes, then add coated tofu nuggets and cook 2-3 minutes until crispy 2 servings 390 calories/serving 31
Green Chile MEXICAN RICE Ready in 8 minutes. DINNER 1 tbsp olive oil in a skillet over medium-high heat 1 bag Broccoli Rice with a pinch of salt/pepper for 5-6 minutes until tender MIX IN 4 tbsp Green Chile + 1 container Cucumber Corn Black Bean Salad and cook 1-2 minutes to combine, then turn off heat Broccoli Rice Green Chile Cucumber Corn Black Bean Salad 2 servings 260 calories/serving Crispy Sprouts BRUSSELS BAKE Ready in 16 minutes. BAKE FINISH oven to 425º and mix 1 bag Shaved Brussels with 1-2 tbsp olive oil + salt/pepper, then spread on a baking sheet for 10-12 minutes until browned and crispy, then top with 4 tbsp Cashew Cheddar and bake 4 minutes until cheddar is bubbling with 1 container Cucumber Corn Black Bean Salad 2 servings 270 calories/serving Shaved Brussels Cashew Cheddar Cucumber Corn Black Bean Salad 32
Sweet Potato PAD THAI Ready in 9 minutes. Sweet Potato Ribbons Pea Snaps Thai Peanut MIX IN 1 tbsp olive oil in skillet over medium-high heat 1 bag Sweet Potato Ribbons for 5-6 minutes, then add ½ cup water + ½ bag Pea Snaps, cover and cook 2-3 more minutes until tender 4 tbsp Thai Peanut, adding water as needed, then turn off heat, finishing with salt/pepper to taste 2 servings 340 calories/serving Creamy Avocado LENTIL SPROUTS Ready in 7 minutes. Shaved Brussels Avocado Crema Crunchy Carrot Lentil Mix 1 tbsp olive oil in a skillet over medium-high heat 1 bag Shaved Brussels with a generous pinch of salt/pepper for 2 minutes, then add 1 3 cup water, cover and cook 3-5 minutes until sprouts have softened but are still green MIX IN 1 pouch Avocado Crema + 1 container Crunchy Carrot Lentil Mix 33 2 servings 250 calories/serving
Mean Green LENTIL MEDLEY Ready in 8 minutes. DINNER MIX IN 1 tbsp olive oil in a skillet over medium-high heat 1 bag Broccoli Rice with a pinch of salt/pepper and cook 5-6 minutes until tender 4 tbsp Kale Pesto + 1 container Crunchy Carrot Lentil Mix and cook 1-2 minutes to combine, then turn off heat 2 servings 310 calories/serving Broccoli Rice Kale Pesto Crunchy Carrot Lentil Mix Butternut Squash TOFU CURRY Ready in 10 minutes. CHOP 1 bag Braised Lemongrass Tofu Nuggets into small pieces 1 tbsp olive oil in a skillet over medium-high heat 1 bag Butternut Squash Noodles with a pinch of salt/ pepper for 3 minutes, add 1 3 cup water and cook 5-6 minutes, then mix in chopped tofu + 4 tbsp Coconut Curry and cook 1-2 minutes until heated through Braised Lemongrass Tofu Nuggets Butternut Squash Noodles Coconut Curry 2 servings 290 calories/serving 34
Avocado Chickpea NOODLE BOWL Ready in 9 minutes. Sweet Potato Ribbons Italian Herb Chickpea Medley Avocado Crema MIX IN 1 tbsp olive oil in a skillet over medium-high heat 1 bag Sweet Potato Ribbons for 3-4 minutes, then add 1 container Italian Herb Chickpea Medley + ½ cup water, cover and cook 3-5 minutes until sweet potato noodles are tender 1 pouch Avocado Crema, adding water as needed 2 servings 300 calories/serving Bangkok Curry BUDDHA BOWL Ready in 3 minutes. 1 tbsp olive oil in a skillet over medium-high heat Superblend Salad Coconut Curry Roasted Corn Edamame Salad 1 bag Superblend Salad for 3 minutes or until salad is tender MIX IN 4 tbsp Coconut Curry, ¼ cup water + 1 container Roasted Corn Edamame Salad, stir to combine and finish with salt/ pepper to taste 2 servings 270 calories/serving 35
Carrot Edamame PEANUT STIRFRY Ready in 11 minutes. DINNER MIX IN 1 tbsp olive oil in a skillet over medium-high heat 1 bag Carrot Chips with a pinch of salt/pepper for 2 minutes, then add 1/3 cup water, cover and cook 7-9 minutes until carrots are tender 4 tbsp Thai Peanut + 1 container Roasted Corn Edamame Salad, then turn off heat 2 servings 410 caloriesserving Carrot Chips Thai Peanut Roasted Corn Edamame Salad Spicy Black Bean BUTTERNUT NOODLES Ready in 11 minutes. MIX IN 1 tbsp olive oil in a skillet over medium-high heat 1 bag Butternut Squash Noodles with a pinch of salt/ pepper for 3 minutes, add 1 3 cup water and cook 5-6 minutes until noodles are al dente 4 tbsp Green Chile + 1 container Cucumber Corn Black Bean Salad and stir 1-2 minutes to combine 2 servings 260 calories/serving Shaved Brussels Avocado Crema Crunchy Carrot Lentil Mix 36
Ginger Brussels YUBA LO MEIN Ready in 6 minutes. Shaved Brussels Ginger Tahini Yuba Noodles MIX IN 1 tbsp olive oil in a skillet over medium-high heat 1 bag Shaved Brussels with a pinch of salt/pepper for 4-5 minutes until golden brown and tender 1 bag Ginger Tahini Yuba Noodles and cook for 1 minute until warm, then turn off heat 2 servings 170 calories/serving Cheesy Bean SWEET POTATO BAKE Ready in 19 minutes. Sweet Potato Ribbons Cashew Cheddar Cucumber Corn Black Bean Salad BAKE TOP oven to 425º and mix 1 bag Sweet Potato Ribbons with 1-2 tbsp olive oil, then spread on a baking sheet for 12 minutes until ribbons are slightly browned, top with 4 heaping tbsp Cashew Cheddar and bake for 5 minutes with 1 container Cucumber Corn Black Bean Salad and cook 1-2 minutes 37 2 servings 330 calories/serving
Kohlrabi Tofu EGGPLANT PASTA Ready in 9 minutes. DINNER CRUMBLE 2 Hearty Tofu Veggie Burgers 1 tbsp olive oil in a skillet over medium-high heat 1 bag Kohlrabi Noodles with a pinch of salt/pepper for 5 minutes, add 1 tbsp water and cook 1-2 minutes until tender MIX IN 4 tbsp Eggplant Caponata + burgers, stir to combine for 1-2 minutes, adding 1-2 tbsp sauce as needed Hearty Tofu Veggie Burger Kohlrabi Noodles Eggplant Caponata 2 servings 270 calories/serving Moroccan Chickpea BUTTERNUT TAGINE Ready in 11 minutes. MIX IN 1 tbsp olive oil in a skillet over medium-high heat 1 bag Butternut Squash Noodles with a pinch of salt/ pepper for 3 minutes, add 1 3 cup water and cook for 4-5 minutes, tossing occasionally 1 container Moroccan Spiced Chickpea Tagine and cook 2-3 minutes until warmed through 2 servings 170 calories/serving Butternut Squash Noodles Moroccan Spiced Chickpea Tagine 38
Kale Pesto SHAVED BRUSSELS Ready in 5 minutes. Shaved Brussels Kale Pesto Italian Herb Chickpea Medley MIX IN 1 tbsp olive oil in a skillet over medium-high heat 1 bag Shaved Brussels with a pinch of salt and pepper for 4-5 minutes, until golden brown and tender 4 tbsp Kale Pesto + 1 container Italian Herb Chickpea Medley, adding 1-2 tbsp water as needed, then turn off heat 2 servings 270 calories/serving Pad Thai FRIED RICE Ready in 6 minutes. Braised Lemongrass Tofu Nuggets Cauliflower Rice Thai Peanut CHOP MIX IN tofu from 1 bag Braised Lemongrass Tofu Nuggets 1 tbsp olive oil in a skillet over medium-high heat 1 bag Cauliflower Rice with a pinch of salt/pepper for 4 minutes, then add tofu and cook for 2 minutes 4 tbsp Thai Peanut, lower heat and cook 2 minutes 2 servings 390 calories/serving 39
Cheesy Barbecue ROASTED CARROTS Ready in 26 minutes. DINNER MIX TOP oven to 425º and shred ½ bag Sweet Barbecue Chili Jackfruit 1 bag Carrot Chips with 1-2 tbsp olive oil + a pinch of salt/pepper, and roast on a baking sheet for 20-22 minutes, tossing halfway through with 4 heaping tbsp Cashew Cheddar and bake 3-4 minutes, then add shredded jackfruit and bake 1-2 minutes 2 servings 170 calories/serving Sweet Barbecue Chili Jackfruit Carrot Chips Cashew Cheddar Kale Cauliflower BURRITO BOWL Ready in 5 minutes. MIX IN 1 tbsp olive oil in a skillet over medium-high heat 1 bag Cauliflower Rice with a pinch of salt/pepper for 5 minutes 4 tbsp Kale Pesto, ¼ cup water + 1 container Cucumber Corn Black Bean Salad, stirring to combine, then turn of heat and finish with salt/pepper to taste 2 servings 290 calories/serving Cauliflower Rice Kale Pesto Cucumber Corn Black Bean Salad 40
SWEETS 41 A
Vanilla Bean SNICKERDOODLE DOUGH A remake of a childhood classic, this dessert will bring back fond memories and satisfy your sweet tooth. Ready to eat. SWEETS DIG IN OR BAKE oven to 350º and spray a baking sheet with cooking spray Vanilla Bean Snickerdoodle Dough SCOOP Vanilla Bean Snickerdoodle Dough onto baking sheet (roughly 2 tbsp per cookie) BAKE for 15-20 minutes, then allow to cool before enjoying 9 SERVINGS 90 CALORIES/SERVING FIBER 8% DV PROTEIN 3 grams DID YOU KNOW? The white kidney beans in our snickerdoodle dough are rich in vitamin B1, which is essential for forming brain cells and maintaining a healthy nervous system. 42
Black Bean BROWNIE BATTER Ready to eat. DIG IN OR BAKE oven to 350º and spray a mini muffin pan with cooking spray Black Bean Brownie Batter SCOOP Black Bean Brownie Batter into pan, filling each cup roughly 3/4 full BAKE for 15-18 minutes, then allow to cool before enjoying 9 servings 100 calories/serving Almond Chickpea IE DOUGH Ready to eat. DIG IN OR BAKE oven to 350º and spray a baking sheet with cooking spray Almond Chickpea Cookie Dough SCOOP Almond Chickpea Cookie Dough onto baking sheet (roughly 2 tbsp per cookie) BAKE for 15-20 minutes, then allow to cool before enjoying 9 servings 110 calories/serving 43
Coconut Lemon PIE BITES Ready to eat. SWEETS DIG IN AND ENJOY 4 servings 100 calories/serving The lemon cookies are to die for! Brenda Hubka, Colorado Coconut Lemon Pie Bites Peanut Butter COCONUT IES Ready to eat. DIG IN AND ENJOY 4 servings 110 calories/serving AMAZING! The perfect cure for a little sweet tooth craving. Kehley Coons, New Hampshire Peanut Butter Coconut Cookies 44
Make it Your Own We love when you share how you make @hungryroot your own! Tag us in your favorite creations. Coconut CURRY Today I discovered the coconut curry makes an amazing base for soup! 1 package of stir fry veggies cooked with garlic, onion, 1 tub of coconut curry, a little veg broth and water. Ursula Marie, Facebook Hearty Tofu VEGGIE BURGER Got a little experimental and made a tofu scramble (added turmeric for an egg-like color). New favorite way to enjoy the tofu burger! @mereclarkinsta 45
Sweet Barbecue CHILI JACKFRUIT Using up random Hungryroot ingredients for tonight s dinner - Chili jackfruit tacos with brussels sprout slaw + cheddar cheese! So good! Haley Milan, Facebook Kohlrabi NOODLES Kohlrabi noodles with carrot lentil mix and avocado crema! I had extra mushrooms so I added those too...yummy!! Jenny Primm, Facebook 46
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