Brussels Sprouts Salad

Ingredients: (4 servings)
Veggie Blend Ingredients:
IQF Shaves Brussels Sprouts 272.00 grams 59.91%
IQFFR Green Chickpea 91.00 grams 20.04%
RM Tomato 1/2” Dice 68.00 grams 14.98%
RM Red Onion 3/8” Strip 23.00 grams 5.07%

Total: 454.00 grams 100.00%

Seasoning Ingredients:
Extra Virgin Olive Oil 14.00 grams 66.89%
Balsamic Vinegar 4.53 grams 21.65%
Salt 1.20 grams 5.73%
Black Pepper 1.20 grams 5.73%

Total: 20.93 grams 100.00%

Directions:
1. Let 1 lb. of the veggie blend thaw for 10 minutes.
2. Prepare vinaigrette by mixing extra virgin olive oil, balsamic vinegar, salt and black pepper.
3. Add vegetable blend to a bowl and mix in with vinaigrette.
4. Serve.
 Revival Juice
Ingredients: (For 2 servings)
Veggie Blend Ingredients:
RM Tomato 3/8” Dice 68 grams 30.00%
RM Red Bell Pepper 3/8” Dice 68 grams 30.00%
IQF Blueberries 57 grams 25.00%
IQF Kale 1/2” x 1/2” Chopped 34 grams 15.00%

Total: 227grams 100.00%

Seasoning Ingredients:
Orange Juice 227 grams 100.00%
Total: 227 grams 100.00%

Directions:
1. Use 8 oz. of the veggie blend.
2. Add veggie blend and orange juice to a blender.
3. Blend and serve.
 Pico de Gallo
Ingredients: (6 servings)
Veggie Blend Ingredients:
RM Tomato 3/8” Dice 340.00 grams 74.89%
RM Red Onions 3/8” Dice 91.00 grams 20.04%
RM Natural Heat Green Jalapeño 23.00 grams 5.07%

Total: 454.00 grams 100.00%

Seasoning Ingredients:
Cilantro 14.00 grams 55.12%
Lime Juice 9.00 grams 35.44%
Salt 1.20 grams 4.72%
Black Pepper 1.20 grams 4.72%

Total: 25.40 grams 100.00%

Directions:
1. In a bowl, place 1 lb. of the veggie blend.
2. Add chopped cilantro, lime juice, salt and black pepper to the bowl.
3. Mix ingredients together and serve.
 Caramel Salted Chickpea Cauliflower Ice Cream
Ingredients: (For 4 servings)
Veggie Blend Ingredients:
IQFFR Green Chickpea Whole 68 grams 59.65%
IQF Rice Cauliflower 46 grams 40.35%

Total: 114 grams 100.00%

Seasoning Ingredients:
Caramel Salted Ice Cream 227 grams 100.00%

Total: 227 grams 100.00%

Directions:
1. Pour chickpea and cauliflower blend into a food processor.
2. Add ice cream and blend in the food processor for 4 minutes.
4. Put ice cream in mixing bowl.
5. Place in freezer for 10 minutes or until frozen. Serve.
 Kung Pao Cauliflower
Ingredients: (6 servings)
Veggie Blend Ingredients:
RMFR Cauliflower 3/4” Dice 544.00 grams 60.04%
RMFR Red Bell Pepper 1/2” Dice 181.00 grams 19.98%
IQFFR Green Zucchini 1/2” Dice 154.00 grams 17.00%
IQF Red Hot Jalapeño 27.00 grams 2.98%
Total: 906.00 grams 100.00%
Seasoning Ingredients:
Soy Sauce Part 1 18.60 grams 8.68%
Rice Wine Part 1 18.60 grams 8.68%
Cornstarch Part 1 18.60 grams 8.68%
Vegetable Oil Part 1 8.40 grams 3.92%
Soy Sauce Part 2 14.30 grams 6.67%
Rice Wine Vinegar Part 2 14.30 grams 6.67%
Red Wine Vinegar Part 2 14.30 grams 6.67%
Sugar Part 2 14.30 grams 6.67%
Cornstarch Part 2 14.30 grams 6.67%
Directions: Salt 4.20 grams 1.97%
Marinade Vegetable Oil Part 3 18.60 grams 8.68%
1. In a mixing bowl, mix all of Part 1 ingredients. Garlic Minced Part 3 18.60 grams 8.68%
2. Add the vegetable blend and marinate for 20 minutes. Ginger grated Part 3 18.60 grams 8.68%
Sauce Green Onions chopped Part 3 18.60 grams 8.68%
3. In a separate bowl, mix all Part 2 ingredients and set aside. Total: 214.30 grams 100.00%
Cooking the Veggie Blend
4. Prepare Part 3 ingredients. In a skillet on high, heat 2 tbsp. of vegetable oil. Add the marinated veggie blend and cook for 5 minutes.
5. Add the grated ginger, garlic, green onions and cook for 2 minutes.
6. Stir the sauce mixture and add it to the hot pan. Cook for a minute stirring often.
7. Serve with white or brown rice and soy sauce if desired.