KALE PESTO SAUCE INGREDIENTS 1/2 cup HOPE Plant-Based Spinach Artichoke Dip 1 cup fresh spinach or kale 2 tbsp evoo salt + pepper to taste BRUSSEL SPROUTS INGREDIENTS 2 cups brussel sprouts, trimmed and quartered 3 tbsp evoo 1 tbsp raw maple syrup 1/2 tsp garlic powder salt + pepper to taste
Directions:
Toss brussel sprouts with evoo, maple syrup, garlic powder, salt and pepper to taste. Roast at 425°F for 20-25 min or until crispy.
Spiralize zucchini. Pat noodles with a paper towel to absorb extra moisture.
Blend spinach or kale with spinach artichoke dip and evoo.
In a large bowl toss the zucchini noodles with pesto sauce. Serve topped with an extra dollop of sauce, roasted brussels, chopped basil and hemp hearts.
While we’re exploring new ways to offer
HOPE, take care of yourselves.
And stay tuned for our evolution.
Introducing our partner:
Here you can find cases of your favorite Hope flavor as well as everything you need for a spectacular charcuterie board. We hope you’ll invite us over!