WHAT’s NEW AT EAT THE CHANGE™?

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

If you love BLTs, you’ll be all over this sandwich. Thin sliced fried tofu seasoned with soy sauce and nutritional yeast on a sandwich with avocado, mayo, tomato, and lettuce…it doesn’t get much better, or easier. One bite, and this will become a staple sandwich for you.   INGREDIENTS (2 SERVINGS) 1 block (14 ounces/400 g) extra-firm or firm tofu 2-3 tbsp olive oil 2-3 tbsp tamari or soy sauce 2-3 tbsp nutritional yeast 4 slices of your favorite sandwich bread 4 tbsp vegan mayo, such as Wicked Kitchen Caramelized Onion & Garlic Mayo 1 avocado 1 tomato freshly ground black pepper lettuce leaves  INSTRUCTIONS  Press the tofu to drain...

Veggie “Crouton” Salad Time: 30 minutes  Yield: 2 servings INGREDIENTS Veggie “Croutons” ¼ c cornstarch  ¼ c rice flour, or any starch you own  ⅓ c + 1 ½ tbsp water ½ c neutral oil for frying 1 lbs eggplant, cubed 1 c left over bits and ends of cruciferous vegetables or roasted vegetables ¼ c tbsp This Little Goat Went To Tokyo  Pickle ¾ c seasoned rice vinegar ¼ c water 1 c thinly sliced vegetables (onions and chilis work well!) Dressing 3 tbsp This Little Goat Went To Tokyo ¼ c olive oil ¼ c pickling liquid   Salad 2 c leftover undressed salad greens  1 c jasmine rice or any leftover grains, warmed 2 tbsp fresh herbs on...