Lunch/Dinner

Vegan Tacos | Buddha Brands Co.

Hungry Buddha Coconut Jerky

INGREDIENTS

For the tacos:

  • Hard shell tacos
  • Hungry Buddha Coconut Jerky - Jalapeno
  • Dried tomato pesto (to taste)
  • 2 pinches of Coriander
  • 2 Tbs Soy Sauce
  • 2 tsp Ground Cumin
  • 1/2 Red onions, sliced
  • 1/4 tsp Ground Pepper
  • 1/4 tsp Salt
  • 1/2 Yellow pepper, sliced
  • Lettuce, to taste, chopped in small pieces

For the jar:

INSTRUCTIONS

  1. In a bowl, mix the pesto, soy sauce, spices, and mix well! 

  2. Pour the mix into a fry pan and heat at medium-fire until it boils. 

  3. Garnish with Lettuce, red onions, salt, yellow pepper, coriander!

  4. Don't forget to include the coconut jerky  and to enjoy your jar on the side.

 

Summer-ish Fresh Salad | Buddha Brands Co.

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INGREDIENTS

INSTRUCTIONS

  1. Cut the tomatoes and cucumbers in cubes and place them in a large bowl.
  2. Add the coconut vinegar & olive oil, and toss well.
  3. Dice the feta in 1/2- to 3/4-inch cubes and gently fold it into the salad
  4. Add the pepper & sesame.
  5. Top with Coconut Jerky and enjoy!

Pineapple & Shrimp Rice Bowl Topped with Coconut Vinegar | Buddha Brands Co.

Buddha Brands Coconut Vinegar

INGREDIENTS

  • 4 medium cleaned, shelled, tail-on shrimp, thawed if frozen 
  • 1/2 teaspoons sesame oil 
  • 1/4 pineapple sliced into pieces (to taste)
  • 1/2 teaspoons coconut nectar
  • Sriracha, to taste
  • 1 egg, lightly beaten 
  • 1 teaspoon light soy sauce
  • Pinch of parsley
  • 1 teaspoon coconut vinegar
  • 1/2 cup short-grain brown rice, cooked according to package directions 

INSTRUCTIONS

  1. Preheat the broiler. In a medium ovenproof pan, toss the shrimp with 1/2 teaspoon each of the sesame oil and the coconut nectar. Add the Sriracha.
  2. Lay the shrimp flat. Broil for 2 minutes per side. Transfer to a plate.
  3. Heat a small nonstick skillet over medium heat and pour in the egg Cook undisturbed until set, about 2 minutes. Flip and cook until just set on the second side, 1 more minute. Transfer to a board and cut into strips.
  4. In a small bowl, combine the soy sauce and the coconut vinegar.
  5. Serve the rice in bowls topped with the egg strips & shrimp. Top with parsley. Place the soy-vinegar mixture in a small bowl and use at the table for drizzling.
  6. Enjoy!

Simple Vegan Spring Rolls + Coconut Jerky | Buddha Brands Co.

INGREDIENTS

  • 6 rice spring roll papers
  • 1 julienned carrot
  • 3 julienned romaine lettuce leaves
  • 1 julienned cucumber
  • 3 julienned red cabbage leaves
  • 2 oz. rice vermicelli
  • Hungry Coconut Jerky
  • 1/2 cup creamy peanut butter
  • 1/2 cup water
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 tablespoon of Healthy Buddha Coconut Nectar
  • 1 teaspoon Healthy Buddha Coconut Vinegar
  • 1 tablespoon of chopped peanuts for garnish (optional)

INSTRUCTIONS

  1. Bring a saucepan of water to boil and boil rice vermicelli until al dente, and drain.
  2. Fill a large bowl with warm water. Dip one spring roll paper into the hot water for 1 second to soften.
  3. Lay wrapper flat. In a row across the center, place desired amount of Hungry Buddha Teriyaki Coconut Jerky, vermicelli, cucumber, cabbage, carrot and lettuce, leaving about 2 inches uncovered on each side.
  4. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  5. To make the peanut butter dipping sauce, combine peanut butter, water, soy sauce, ginger, brown sugar, minced garlic, and vinegar in a bowl, stirring with a whisk until smooth. Enjoy!

Tagged: Lunch

Vegan Spinach Dip with Coconut Vinegar | Buddha Brands Co.

Buddha Brands Spinach Dip

Ingredients

  • ½ cup cashews, soaked
  • 1 medium white onion, diced
  • ½ cup frozen spinach (measured after defrosting)
  • ¼ cup aquafaba (liquid from the chickpea can) or water
  • 2 cups cooked or canned chickpeas
  • 1 tablespoon of Healthy Buddha coconut vinegar
  • 2-3 splashes hot sauce
  • 1½ tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sea salt (or to taste)
  • pinch black pepper

Directions

  1. Soak ½ cup cashews overnight or in boiling water for 20 minutes.
  2. Preheat oven to 375F.
  3. Over medium-high heat, saute diced onion in a splash of oil for 5 minutes until translucent.
  4. Allow frozen spinach to defrost and measure out ½ lightly packed cup of defrosted spinach, pressing out some of the water in the measuring cup.
  5. Add soaked cashews, sauteed onion and aquafaba to a high speed blender and blend until creamy smooth.
  6. Add chickpeas, defrosted spinach, Healthy Buddha coconut vinegar, hot sauce and spices (garlic and onion powder, sea salt and pepper) to the blender. Using the tamper, blend for several pulses until the chickpeas are just creamy and still a little bit chunky. 
  7. Transfer to an oven safe dish and bake for 30 to 35 minutes until the tip of the dip is crispy. 
  8. Serve and enjoy!

Soft Tacos Filled with Coconut Jerky | Buddha Brands Co.

Buddha Brands Co. Jerky

INGREDIENTS (for 4 servings)

  • Jalapeno Coconut Jerky 40g bag x2
  • 1 red onion 
  • 2 avocados
  • Parsley
  • 1 lemon
  • Spinach 
  • Salt, to taste 
  • Black pepper, to taste
  • Vegan garlic aioli or sour cream, if you want
  • Soft tacos/fajitas

INSTRUCTIONS

  1. Cut the avocados in half, in slices, and put half an avocado in on the soft tacos. (Make sure to apply the aioli or sour cream before!)
  2. Cut the red onion into slices and put 2 or 3 in each taco.
  3. Add some spinach leaves on top.
  4. Add the Hungry Buddha Coconut Jerky and add some parsley on top!
  5. Press a little of lemon on top of each taco to mix well with the Jalapeno-Lime taste. 
  6. Here we go, enjoy!

Jerky-Avocado Burger | Buddha Brands Co.

Buddha Brands - Jerky

Ingredients

  • Teriyaki Coconut Jerky (add as many slices as you wish!)
  • 1 red onion (sliced, 2 or 3 slices should be enough)
  • 2 Tablespoon of Vegetable oil
  • 1/2 Avocado (sliced)
  • 1 teaspoon of parsley
  • 2 leaves of lettuce
  • salt, to taste 
  • black pepper, to taste
  • Vegan Garlic Aioli or Sour Cream
  • Hamburger Buns

Instructions

  1. First, sautee red onion in vegetable oil for 3 to 5 minutes, until the onions are soft. Rest.
  2. Grill the buns in the oven, on the bbq or in the toaster until roaster as liked.
  3. Add the lettuce and Hungry Buddha Coconut Jerky at the bottom, then add the avocado, red onion and aioli. Add the salt and pepper if necessary!
  4. Top with parsley to make it cute & enjoy!

Healthy Lunch Salad Topped With Hungry Buddha Coconut Jerky | Buddha Brands Co.

Coconut Jerky Hungry Buddha

Ingredients

  • Spinach
  • 1/2 Avocado
  • Chickpeas
  • Peeled Carrots
  • Pita bread
  • Hungry Buddha Coconut Jerky
  • 3 scoops of olive oil
  • 2 scoops of White Balsamic Vinegar
  • Lemon juice (squished from a fresh lemon)

Instructions

  1. Add all the spinach, avocado, chickpeas & peeled carrots in your cute bowl. 

  2. Put the Coconut Jerky on top.

  3. Add the dressing (olive oil + white balsamic vinegar + lemon juice)

  4. Enjoy your lunch!

Brown Rice Salad Topped with Jalapeno Lime Coconut Jerky | Buddha Brands Co.

Jalapeño Coconut Jerky

Ingredients (4 portions)

  • 1 cup of dry brown rice
  • 0.5 cups of red quinoa
  • 1/2 a bag of Jalapeno Lime Hungry Buddha Coconut Jerky
  • 1 red pepper, diced
  • 2 garlic cloves, diced
  • 1 tsp sea salt
  • 1/8 tsp cayenne
  • 2 tbsp. avocado oil (or EVOO)
  • 1 lime, zested & juiced
  • 1/4 cup fresh cilantro leaves, torn from the stems
  • 2 avocados, sliced

Instructions

  1. Cook brown rice and set aside to cool.
  2. Chop red pepper and garlic and stir together in a large mixing bowl. Add the red quinoa and stir again. Season with sea salt & cayenne and stir again. Add the avocado oil, lime zest & juice and stir. Finally, fold in the cilantro.
  3. Cover the bowl and place in the fridge for about 30 minutes. Stir before serving. Top each portion with slices of avocado and our fabulous Coconut Jerky to add some spicy!