YUM WEEK! YOUR PLANT BASED WEEK AT A GLANCE

Breakfast Lunch Dinner

DAY Yogurt Parfait Daiya Santa Fe Creamy Macaroni and Cheeze 1 Burrito

Cheezy Vegan Leftover Creamy Bu alo Cauliflower Pizza DAY Breakfast Sandwich Mac n Cheeze 2

Daiya Fiesta Vegetable Wrap Balsamic Berry Vegan DAY Breakfast Burrito Grilled Cheeze 3

Cheezy Vegan Daiya Santiago Baked Bu alo DAY Breakfast Sandwich Burrito Cheezy Mac 4

Daiya Homestyle Leftover Bu alo Bacon Avocado DAY Breakfast Burrito Cheezy Mac Casserole 5

Cheezy Vegan Vegetable Wrap or Black Bean Enchiladas DAY Breakfast Sandwich Leftover Casserole 6

Breakfast Layered Garden Salad Daiya Frozen Pizza DAY Style Hash w/ Cheeze Stick 7

ADD TO CART FOR QUICK AND EASY PLANT BASED MEALS BREAKFAST BREAKFAST

Yogurt Parfait

PREP 5

TOTAL 5

SERVES 1

INGREDIENTS 1 container of Daiya Yogurt Alternative Fruit of choice Nut Butter (optional) Granola of choice BREAKFAST

Cheezy Vegan Breakfast Sandwich

PREP 30

COOK 20

TOTAL 50

SERVES 4

INGREDIENTS LET’S MAKE IT 1 Package Daiya Cheddar Style Slices Press tofu between paper towels or cloth for 1 Block Tofu, (Cut into 4 slices) 30 minutes to remove excess moisture. 1/2 tsp turmeric 1 avocado, (Sliced) Preheat oven to 400 degrees. 1 Handful fresh spinach 4 Gluten-free bagels, (or English Mu n) Combine salt, turmeric, nutritional yeast, black pepper 3-4 tsp extra virgin olive oil, (split between the tofu and a bit of water. and tempeh skillets) salt, (to taste) Coat tofu slices to mixture and let sit for about black pepper, (to taste) 2-3 minutes before baking. nutritional yeast, (to taste) Bake tofu for about 20 minutes.

Warm bagel or English mu n in oven for a few minutes.

Add Daiya Cheddar Style Slices to bagel and return to oven for a few more minutes.

Assemble the sandwich layering the tofu, spinach, avocado and any other topping you'd like! BREAKFAST

Breakfast Hash

PREP 15

COOK 15

TOTAL 30

SERVES 4

INGREDIENTS LET’S MAKE IT 2 medium potatoes, cubed into 1-inch pieces Boil potatoes in a pot of salted water and cook until 3 tbsp extra virgin olive oil tender, approximately 6 minutes. Drain and set aside. 1/2 tsp ground cumin 1 fresh jalapeño, chopped Heat 2 tbsp of oil in a large pan. Add cumin and cook 1 pint Cherry Tomatoes, halved until fragrant, approx 30 seconds. 1 can black beans 2 tsp nutritional yeast Add potatoes and cook until golden. Transfer to a bowl 1 cup Fresh Button Mushrooms, sliced and set aside. 1 avocado 1 handful fresh spinach Heat remaining oil and cook jalapeño, tomatoes, beans, 2 slices Daiya Cheddar Style Slices mushrooms and nutritional yeast until tomatoes begin 2 slices Daiya Swiss Style Slices to break down. salt and peper, to taste 1 lime, optional Add potatoes and spinach to bean mix and cook until heated through. Season with salt and pepper as desired.

Top with Daiya Slices and cook until melted. Garnish with avocado and a squeeze of lime. LUNCH LUNCH

Vegetable Wrap

PREP 10

TOTAL 10

SERVES 2

INGREDIENTS LET’S MAKE IT 2 Slices Daiya Cheddar Style Slices In the tortilla, layer cucumber, tomato, avocado, 1 organic cucumber, (sliced) lettuce, mushrooms to your preference. 1 organic roma tomato, (sliced) 1 organic avocado, (sliced) Add Daiya Cheddar Style Slices. 1 organic romaine lettuce heart, (2-4 leaves) 4 baby bella mushrooms, (sliced) Wrap tight and cut in half. Enjoy! 2 gluten-free tortillas LUNCH

Layered Garden Salad with Homestyle Ranch Dressing

PREP 15

TOTAL 15

SERVES 6

INGREDIENTS LET’S MAKE IT 1 Head romaine lettuce 1. Start with a layer of romaine lettuce torn into 2 Cups Cherry Tomatoes, (Halved) bite-sized pieces. 2 Cups mushrooms, (Sliced) 2 Cups Black Olives, (Chopped) 2. Season lettuce with salt and pepper. 2 Cups bell pepper, (Sliced) 1 1/2 Cup Daiya Cheddar Style Shreds 3. Next add a layer each of the remaining vegetables. 1 Cup Daiya Homestyle Ranch Dairy-Free Dressing 4. Add Daiya Cheddar Style Shreds.

5. Top with Daiya Homestyle Ranch Dressing.

6. Share with friends! DINNER DINNER

Creamy Macaroni and Cheeze

PREP 10

COOK 15

TOTAL 25

SERVES 4

INGREDIENTS LET’S MAKE IT 3 cups Daiya Cheddar Style Shreds Cook pasta according to package instructions, 8 oz pasta, gluten-free or regular |drain thoroughly when done. 2 cups unsweetened dairy-free milk, preferably rice milk Preheat oven to 350˚F. Prepare the cheeze sauce 2 tsp nutritional yeast while oven is warming. 3 tbsp vegan butter 1/2 tsp sea salt In a small pot, melt the vegan butter. 1/4 tsp black pepper 1/4 cup bread crumbs, gluten-free or regular When melted, add salt, pepper and nutritional yeast. 1/4 tsp paprika Whisk in dairy-free milk product. 1/4 cup vegan Parmesan cheese Add Daiya Cheddar Style Shreds and cook over low/medium heat for 2-3 minutes, whisking frequently.

Stir in the macaroni and mix together.

Place macaroni and cheeze sauce into an 8x8 casserole dish. Top with bread crumbs and paprika.

Bake for 15 minutes uncovered, or until the cheeze is bubbling and beginning to brown.

Remove from oven and top with vegan Parmesan just before serving. DINNER

Bualo Cauliflower Pizza

PREP 20

COOK 15

TOTAL 35

SERVES 6

INGREDIENTS LET’S MAKE IT 1 1/2 cups Daiya Mozzarella Style Shreds Preheat oven and pizza stone to 425˚F. 1-2 tbsp Daiya Homestyle Ranch Dairy-Free Dressing, for drizzling Chop the cauliflower into bite-sized pieces and cook in 1 whole pizza dough, store bought or homemade, boiling water for 3-4 minutes (cauliflower does not rolled out & ready to go need to be fully cooked, just softened). Drain and add 1 head Cauliflower to a bowl with 3/4 cup of the Bualo Wing Sauce and 1 cup Frank's bualo wing sauce, divided garlic powder. Stir to combine. Top pizza dough with 1/2 tsp garlic powder remaining wing sauce and spread evenly. 10-12 leaves fresh basil Top with 1 cup of Daiya Mozzarella Style Shreds, then add saucy cauliflower bites. Sprinkle remaining cheeze on top.

Bake for 12-15 minutes until the cheeze is melted and stretchy. Top with basil leaves and drizzle with dressing right before serving. DINNER

Balsamic Berry Vegan Grilled Cheeze

PREP 10

COOK 10

TOTAL 20

SERVES 2

INGREDIENTS LET’S MAKE IT 1 Bag Daiya Cutting Board Mozzarella Style Shreds In a saucepan, on medium heat, mix blueberries, 1 Cup Strawberries strawberries, coconut sugar, and balsamic vinaigrette. 1 Cup Blueberries Smash berries gently as you stir, letting it get to a boil. 2 Cups Spinach 1 Tbsp Balsamic Vinaigrette Remove berries from saucepan and place in a strainer 1 1/2 Tbsp coconut sugar over a bowl. Use the leftover juice as a salad dressing. 4 Tsp vegan butter salt and pepper to taste Take one slice of bread and spread 1 tsp of vegan butter on the side you will be frying or grilling.

Place Daiya Mozzarella Style shreds, berry mixture, spinach, more cheeze, salt/pepper, and fry or grill on both sides until golden. Enjoy! DINNER

Baked Bualo Cheezy Mac

PREP 15

COOK 45

TOTAL 60

SERVES 8

INGREDIENTS Wash and cut cauliflower head into small bite-sized pieces 1 small White onion, finely chopped 1 stalk celery, finely chopped Mix the non-dairy milk, water, flour and powdered 2 tbsp garlic, minced spices in a mixing bowl. The batter will be thin enough 1 tbsp Frank's Hot Sauce that it runs o your fork. 1/2 cup breadcrumbs, panko or gluten-free alternative of choice Dip each floret into the mixture and coat evenly. You 1 tbsp fresh chives, chopped can shake or tap o the excess on the side of the bowl. 1 tbsp extra virgin olive oil Lay florets in an even layer on the parchment lined 4 cups baked cauliflower, (ingredients and recipe baking sheet. below) 1 box Daiya Cheddar Style Cheezy Mac Bake cauliflower for 25 minutes or until golden brown. 1 package Daiya Cheddar Style Slices Remove the cauliflower from the oven and set aside. 1 head Cauliflower 1/2 cup Non-dairy milk Heat extra virgin olive oil in a pot over medium heat. 1/2 cup water Add onion, garlic, and celery and cook until soft, about 3/4 cup all-purpose flour, (can substitute for 5 mins. Stir in 4 cups of the baked Cauliflower. Add in gluten-free rice flour) Cheeze Sauce and 1tbsp hot sauce and stir until all is 2 tsp garlic powder properly incorporated. Set aside. 2 tsp onion powder 1 tsp ground cumin Cook brown rice elbow macaroni as instructed. Place 1 tbsp paprika drained macaroni in pot and add in to Cheddar-bualo 1/4 tsp sea salt sauce. Stir until properly incorporated. 1/4 tsp Freshly Ground Black Pepper Place the Bualo Cauliflower Mac in an oven safe LET’S MAKE IT casserole dish. Layer Daiya Cheddar Style Slices and Preheat oven 450 °F. Line a baking sheet with breadcrumbs on top of the dish and melt cheese in parchment paper to 450°F. oven. Top with fresh chives and serve. DINNER

Bacon Avocado Casserole

PREP 13

COOK 13

TOTAL 26

SERVES 4

INGREDIENTS Spoon the spinach mixture in the to mac and cheeze 2 Boxes Bac'n & Cheddar Style Cheezy Mac mixture. Stir to combine. 1 Medium Yellow or White Onion 6 Cups fresh spinach Transfer everything to a casserole dish. 6x10 is the ideal 1 Cup Daiya Mozzarella Style Shreds size for this much mac and cheeze. 1 green onion, (thinly sliced) 1/2 Cup cilantro, (roughly chop) Sprinkle the mozzarella on top and half of the 1 Ripe Avocado, (sliced) remaining bacon bits (reserve the rest for topping). Salt, Garlic Powder, Pepper, (to taste) Bake uncovered for 10-13 minutes, until cheese LET’S MAKE IT is melted. Pre-heat oven to 350° F. Then layer on avocado, cilantro, green onion and Bring water to a boil, and cook the Daiya noodles to remaining bacon bits. Serve immediately, or store in the box directions. Drain the water, add the cheese and the fridge for left overs. 1 packet of the two bacon bits. Thank you @CarasKitchen for the recipe! Meanwhile, heat oil in a skillet over medium heat. Add diced onion, and cook until translucent. Add salt and stir again. Once cooked lower heat to low, and then add in the spinach, stirring often until fully wilted. Add in black pepper, garlic powder and salt to taste. DINNER

Black Bean Enchiladas

PREP 10

COOK 20

TOTAL 30

SERVES 8

INGREDIENTS Assemble your enchiladas with approximately 1\2 cup 2 cups Daiya Pepperjack Cutting Board Shreds of your mixture per tortilla. 2 cup enchilada sauce, store bought or the recipe in notes below Drizzle the remaining sauce over your enchiladas and 2 tbsp extra virgin olive oil top with the rest of your cheeze. 5 cups baby spinach 1 can black beans, drained and rinsed Bake uncovered for 20 minutes. Garnish with cilantro 1 red onion, chopped and enjoy! 1 red bell pepper, chopped 1 tsp cumin ENCHILADA SAUCE 1/4 tsp cinnamon 1 tbsp olive oil salt and pepper to taste 4 cloves of garlic 8 gluten-free tortillas 1 onion handful chopped fresh cilantro, for garnish 2 tomatoes 1/8 tsp cayenne powder LET’S MAKE IT 2 tsp oregano Preheat oven to 400 degrees Fahrenheit. 2 tsp cumin 1 cup homemade or store-bought tomato sauce In a medium sauce pan sauté the onion with half of the 3/4 cup vegetable broth oilive oil until tender and translucent and then add the bell peppers, cook until soft. MAKING THE SAUCE Sauté the garlic in a frying pan with olive oil. Add the cumin cinnamon and spinach and cook until Add the tomatoes (both sauce and chopped fresh the spinach is wilted. tomatoes. Add the spices and cook for another 5-7 minutes. Transfer the contents of the sauce pan to a medium Pour in the vegetable broth and simmer the mixture for mixing bowl. Add the drained beans, 1/4 cup of the 15 minutes and add more spice to taste preference. cheeze and a drizzle of enchilada sauce and combine. Remove from heat and after it has cooled for 15 minutes you’re ready to make your enchiladas! Pour 1/4 cup enchilada sauce into a baking tray that has been greased with the remaining olive oil. SNACKS SNACK

Dairy-Free Chipotle Aioli

PREP 5

COOK 5

TOTAL 10

SERVES 4

INGREDIENTS LET’S MAKE IT 1 cup Daiya Plain Yogurt Alternative In a food processor or blender, mix all ingredients until 1 tsp Agave smooth and well whipped. 1 tbsp dijon mustard 2 tbsp chives, chopped 2 cloves garlic, minced 1 tsp chipotle powder salt and pepper to taste splash lime juice SNACK

Dairy-free Frozen Yogurt Pretzels

PREP 10

TOTAL 10

SERVES 5

INGREDIENTS LET’S MAKE IT 2 cups Daiya Plain Yogurt Alternative Take 2 cups or one tub of your preferred flavor of Daiya 1 bag Gluten Free Pretzels dairy-free Yogurt Alternative and place in a small bowl.

Dip gluten-free pretzels into the dairy-free yogurt until coated. Place on a parchment lined baking sheet.

Freeze tray of coated pretzels for a minimum of 2 hours before enjoying. Full Grocery List:

Daiya Product Veggies Other • Daiya Slices: Cheddar (2), • Cauliflower (2 heads) • Tofu (1 block) Swiss (1) • Fresh basil (1) • Black beans (1 can) • Daiya Yogurt Alternative: Choice • Cucumber (2) • Sliced olives (1 can) (3), Plain (1), Strawberry (2) • Avocado (4) • Bread crumbs • Cutting Board Style Shreds: • Romaine lettuce (1 package) • Pasta noodles (2 packages) Cheddar (1), Mozzarella (2), • Baby bella mushrooms (1 package) • Pizza dough (1 whole) Pepper Jack (1) • Spinach (2 packages) • Franks bualo wing sauce (1) • Daiya Cheeze Sticks: Mozzarella • Chives (2 Tbsps) • Tortillas (1), Cheddar (1) • White onion (1) • Bagels/English Mu ns • Dressing: Homestyle Ranch (1) • Green onion (1) • Pretzels • Daiya Cheezy Mac: Bac’n • Red onion (1) • Tortilla chips Cheddar (2), Deluxe Cheddar (2) • Red bell pepper (1) • Granola of choice • Burritos: Fiesta Breakfast (1), • Potatoes (2 medium) • Bread of choice Homestyle Breakfast (1), • Jalapeno (1) • Olive oil Sante Fe (1), Santiago (1) • Cilantro (1) • Dijon mustard • Daiya Frozen Pizza • Snacking veggies • Flour (all purpose or • Daiya Cheezecake GF rice flour) Optional Ingredients • Sugar of choice Non-Dairy • Nutritional Yeast • Dairy-free milk of choice • Chia Seeds • Vegan butter • Agave • Nutritional yeast • Marinara sauce • Vegan parmesan • Nut butter of choice

Fruit Spices + Seasonings • Bananas (1) • Salt • Roma tomatoes (2) • Pepper • Cherry tomatoes (2 pints) • Paprika • Strawberries (1 package) • Garlic powder • Blueberries (1 package) • Cinnamon • Apples • Onion powder • Lime • Cumin • Lemon • Chipotle powder • Italian seasoning • Turmeric