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Our Recipes

CHOPPED MEXICAN SALAD

Ingredients

  • Kaari Creamy Vegan Verde
  • 5-6 cups of chopped romaine lettuce
  • 1 TB avocado oil
  • 1-2 cups of chopped kale 
  • 1/2 cup of thinly sliced radishes
  • 1/4 cup chopped cilantro
  • 1/3 cup roasted pepitas (hulled pumpkin seeds)
  • 1-2 chopped avocados
  • Crumbled vegan cheese or cotija cheese
  • 1/8 teaspoon avocado oil
  • Optional: crisp tortilla strips (home made or store bought)

Directions

  • Wash and chop romaine lettuce and kale
  • Massage kale in avocado oil for 1-2 minutes
  • Mix lettuce and kale with cilantro, radishes, pepitas and avocados
  • Toss with Kaari Creamy Vegan Verde 
  • Top with vegan cheese or cotija cheese (if not vegan) and tortilla strips if desired

  

VEGAN CAESAR SALAD 

 Ingredients

  • Kaari Vegan Caesar Dressing
  • 5-6 cups of chopped romaine lettuce
  • 1-2 cups of chopped kale 
  • 1 can of garbanzo beans (chickpeas)
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 tsp cumin
  • 1/4 tsp chili powder

Directions

  • Wash and thinly chop romaine lettuce and kale, place into a large bowl
  • Drain and rinse, and lightly dry garbanzo beans
  • Season garbanzo beans with salt, pepper, cumin and chili powder then bake at 375 for 10-12 minutes, tossing occassionally
  • Remove garbanzo beans from oven and let cool slighly
  • Toss lettuces with Vegan Caesar dressing, add spiced garbanzo beans and serve