Menu
Quick, easy, and versatile, almost any vegetables will pair with lettuce greens to make this taco salad a satisfying, healthy meal, packed with protein and freshness!
SERVINGS: Makes 10 servings.
INGREDIENTS:
1 43oz. pouch Modern Menu Taco filling
Mixed lettuce greens
Any veggies! Corn, avocado, tomatoes, peppers, and onions.
Optional garnishes of fresh lime, plant-based shredded cheese, plant-based sour cream, Guacamole.
DIRECTIONS:
In a bowl or a fried or baked tortilla bowl, build the salad with greens and veggies of choice. Top each salad with a 4oz serving of Modern Menu Taco filling and desired garnishes.
A grilled burrito wrap with a kick, easy-to-assemble and featuring our Southwest Bowl as the filling for a flavor-packed dish. Serve it up with optional pico de gallo and guacamole on the side.
SERVINGS: Makes 8 burritos.
INGREDIENTS:
1 43oz. pouch Modern Menu Southwest Bowl
8 large flour tortillas
8 oz. plant-based shredded cheese
Butter or oil of choice
Pico de gallo and/or guacamole, optional
DIRECTIONS:
On a large flour tortilla, place one 5 oz. serving of warm Southwest Bowl in the center of the burrito. Top with plant-based cheese. Roll it up “burrito style”, spread plant-based butter or oil of choice to coat the outside of the tortilla. Grill each side until golden-brown, about 2 minutes each side. Serve along with pico de gallo and/or guacamole, if desired. Burritos can be pre-assembled, kept warm, then grilled to order.
Reinvent traditional sushi rolls in this vegan recipe featuring Modern Menu TUNO™ Spring water. Swap nori sheets for cool and refreshing cucumber strips to create a unique, attractive, and cost-effective appetizer.
SERVINGS: Approximately 170 rolls, 21 servings.
INGREDIENTS:
43 oz Modern Menu TUNO™ Springwater
3 oz sriracha
15-20 long cucumbers, cut into thin strips using a peeler or mandoline
20 oz cooked sushi rice
15 oz plant-based mayo
5 oz wasabi
10 carrots, julienned
5 avocados, cut into cubes
Black sesame seeds, for garnishing (optional)
DIRECTIONS:
Mix together plant-based mayo and wasabi and set aside.
Mix together TUNO™ and sriracha and set aside.
To assemble the rolls, spread a little amount of wasabi mayo onto each cucumber strip and roll in order to keep space in between for stuffing.
Layer each roll in the order of sushi rice and avocado followed by TUNO™, use approximately 2 oz. TUNO™ per 8 rolls.
Add some carrot juliennes to one side and sprinkle sesame seeds on top.
Serve immediately or chilled.
