Recipes

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!

Watermelon Day Cocktail | Buddha Brands Co.

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INGREDIENTS

For a pitcher

INSTRUCTIONS

  1. Pour the Coconut Water. Add vodka and stir to combine.
  2. Pour over ice and add the lime juice.
  3. Pour in your favourite glasses and add a slice of watermelon on each glass for a nice look! Enjoy.
     

Watermelon Lime Parfait (Vegan) | Sereena's Food x Buddha Brands Co.

 Credits to  @sareenasfood

Credits to @sareenasfood

INGREDIENTS

  • 1/2 Cup Vegan Unsweetened Coconut Yogurt
  • 1 tsp Fresh Lime Juice
  • 1 tsp finely chopped Mint
  • 1 Cup Diced Watermelon ▪️ 1/4 Cup Hungry Buddha Coconut Chips

INSTRUCTIONS

  1. Combine the yogurt, mint and lime juice. 
  2. Layer the yogurt mixture, watermelon and the coconut chips until the glass is full.
  3. Enjoy!

Summer Spritzer with Watermelon Sparkling Coconut Water | Buddha Brands Co.

Watermelon Sparkling Coconut Water

INGREDIENTS

Instructions

  1. Fill glasses with crushed ice. Pour ~ 1 cup of watermelon Sparkling Coconut Water in each glass.
  2. Squeeze the juice of one lime into each glass. Add the watermelon cubes.
  3. Add ~1/ ½ ounces of gin to each glass. Stir well.
  4. Garnish with watermelon wedges.
  5. Enjoy!

Kale & Coconut Vinegar Salad | Buddha Brands Co.

Coconut Vinegar Buddha Brands

INGREDIENTS

INSTRUCTIONS

  1. Whisk together the le coconut vinegar, olive oil and 1/4 teaspoon salt in a large bowl.

  2. Add the kale, toss to coat and let stand 10 minutes. 

  3. While the kale stands, cut the cranberries into thin slivers and the apple into thin matchsticks.

  4. Add the cranberries, apples, coconut jerky and cheese to the kale.

  5. Season with salt and pepper and toss well. 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!

Coconut Iced Tea | Buddha Brands Co.

Coconut Iced Tea - Thirsty Buddha

INGREDIENTS (for a pitcher)

INSTRUCTIONS

  1. Boil 8 cups of water in a kettle or pot. Remove from heat, and place tea bags inside the water. Let steep for 5 minutes.
  2. Add coconut nectar and stir until dissolved. Place tea inside a large pitcher.
  3. Add coconut vinegar and refrigerate until cold.
  4. Add ice and sliced lemon to serve.
  5. Tea will remain fresh for up to 3 days in the fridge. Enjoy!

Vegan Iced Matcha Latte + Coconut Nectar | Buddha Brands Co.

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INGREDIENTS

INSTRUCTIONS

  1. Mix the matcha green tea powder with the 2 tablespoons of hot water in a bowl until well combined.
  2. Add the 1/4 cup of water and whisk again until well combined.
  3. Place some ice cubes in a couple of glasses and add the coconut milk.
  4. Add the matcha mixture and stir. 
  5. Lastly, top off your drink with coconut nectar for added sweetness. Enjoy!

Chia Seed Pudding + Coconut Chips | Buddha Brands Co.

Buddha Brands Co.

INGREDIENTS

INSTRUCTIONS

  1. In a bowl or jar, mix together chia seeds, milk, coconut nectar, coconut vinegar & vanilla.
  2. Once the chia pudding mixture is well combined, let it sit for 5 minutes, then stir/shake again to break up any clumps of chia seeds
  3. Cover and put the mixture in the fridge for 1-2 hours.
  4. When ready to serve, top the pudding with coconut chips and enjoy.

Mother's Day Waffles | Buddha Brands Co.

INGREDIENTS

INSTRUCTIONS

  1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
  2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. 
  3. Top with coconut nectar, cocunut chips, and fresh fruit to serve. 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

Fresh Spring Smoothie Bowl with Coconut Chips | Buddha Brands Co.

Hungry Buddha

INGREDIENTS

INSTRUCTIONS

  1. Add frozen mangoes, frozen pineapples, banana and coconut water in a blender. Keep blending until completely smooth. Add a touch more of liquid if it is way too thick, to make it smoother. 

  2. Put into your favourite bowl and add toppings (fresh grapefruit slices, apple splices, watermelon balls, granola, chia seeds & coconut chips) as desired. Enjoy!

Springlike Salad with Jalapeno Lime Coconut Jerky | Buddha Brands Co.

Hungry Buddha Jerky

INGREDIENTS

INSTRUCTIONS

  1. Cook the quinoa first. (Look up recipes online for more help if you don`t know how!)
  2. Add the arugula and spinach in your favorite bowl, to your taste. Add the slices of orange and red onion. Also, add the cooked quinoa.
  3. Pour the vinegar & the olive oil.
  4. Mix it all together.
  5. Add the Coconut Jerky on top and enjoy! 

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!

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!