WHAT’s NEW AT EAT THE CHANGE™?

INGREDIENTS  1 pack Mind Blown Plant-Based Dusted Scallops 6 tbs vegan butter or cooking oil of choice, divided  3 to 4 baby bok choy, cut into quarters 1 pint mushrooms, sliced 2 scallions, sliced 2 cloves garlic, minced 1 inch ginger, minced 1 tbs chili crunch, more to taste 1 tbs black vinegar 1 tsp fennel seed 1 tsp ground cardamom 3 sprigs of thyme lime juice INSTRUCTIONS   1.       Add 3 tbs oil to a wok or large saute pan over high heat. Add baby bok choy and mushrooms and saute until soft, approximately 8 to 10 minutes. Add garlic, ginger and scallions. Add chili crunch and black vinegar. Add fennel and cardamom....

INGREDIENTS 1 spaghetti squash 2 tbsp coconut oil 1/2 tsp black mustard seeds 1/2 tsp cumin seeds pinch Hing (optional) 1-2 green Thai chili 10-12 curry leaves salt to taste 1 tsp turmeric powder 1/2 tsp red chili powder  INSTRUCTIONS Punch fork holes in spaghetti squash and bake at 450 degrees for 45 to 50 minutes.Cut spaghetti squash in half and scrape out the seeds.Use a fork to rake out the spaghetti squash strands and set aside.Heat coconut oil in a pan over medium heat.Add mustard seeds, cumin seeds, hing, green chilis, and curry leaves. Add spaghetti squash and saute.Add salt, turmeric powder and red chili powder and mix well.Remove...

INGREDIENTS: 1 box of MingsBings, Fiesta Taco Flavor 2x Avocados Lime, juicedSaltPepperOlive Oil INSTRUCTIONS:  Add avocados, lime juice, salt, pepper, and olive oil to bowl and mix.Serve with MingsBings (heat in the air fryer or oven) and enjoy!

INGREDIENTS Parsley, Basil, or other fresh herbs¼ Cup Olive Oil Salt  INSTRUCTIONS   Combine about a cup of fresh herbs with 1/4 cup of olive oil, and salt to taste, in a food processor.  Pulse to blend, then transfer into ice cube trays  Once frozen, move cubes into an airtight container for long-term storage