Vegan Southwest Salad

Ingredients:

• 1 ea. small container of mixed salad greens
• 1 ea. Avocado (sliced)
• 2 ea. Ears of corn.
• 1 ea. Tomato (medium dice)
• 1 ea. Red bell pepper (medium dice)
• 1 ea. yellow bell pepper (medium dice)
• 1 can black beans
• 2 Tbsp. Cilantro (chopped)
• 2 Tbsp. Parsley
• 2 each limes (juiced)
• 3 tbsp Olive Oil
• Salt and pepper to taste
• Fuchs’ Taco Flavored Soy Protein Topper

Instructions:

1. Grill corn an all sides until nicely charred.
2. Slice off corn kernels and reserve.
3. In a large bowl, add the salad greens, half of the diced tomatoes, half of the bell peppers, half of the black beans, all of the cilantro and parsley, lime juice, olive oil and salt and pepper.
4. Toss by hand or with tongs.
5. Top with remaining ingredients and Fuchs’ Taco Flavored Soy Protein Salad Topper!

“Chocolate Chip” Milkshake

Ingredients:

• 1 ea. Lunch-sized ruffled potato chips bag
• 1 Tbsp Fuchs Chocolate Seasoning
• 6 oz ice cream
• 2 oz milk
• 1 oz sweetened condensed milk
• Optional: Whipped cream

Instructions:

1. Open ruffles chips bag.
2. Crush the bag with your hands until the chips are small in size.
3. Add 1 tbsp Fuchs chocolate seasoning to the bag.
4. Close the bag with your hands, trapping some air in the bag.
5. Shake the bag vigorously for 30 seconds.
6. In a blender, add ice cream, milk and sweetened condensed milk.
7. Blend for 30 seconds. Serve milk shake in a tall glass.
8. Top with whipped cream, if desired.
9. Top your milkshake with “chocolate chips”

Tropical Furikake Yogurt Seasoning

Instructions:

1. Sprinkle on anything and everything from yogurt, vanilla ice cream, and rice!