Raspberry Chia JamEnjoy on toast, pancakes, waffles, with bagels and cream cheese, parfaits, or warm oats.Avgolemono SauceThis classic tart lemon sauce perks up any simple vegetable dish.Coconut ChutneyTraditionally served with South Indian meals, especially dosas and idlis, you will love this delicious, creamy, and spicy dip. It is easy to make and tastes so much better coming from your kitchen!Cilantro Mint ChutneyPickles and chutneys are always served at an Indian meal. Cilantro Mint Chutney is easy to make and will add a nice zing to curries and dosas.Chocolate Hazelnut SpreadDid somebody say a healthy, vegan Nutella wasn’t possible? Not anymore! This decadent chocolate hazelnut spread is sure to delight you and your family members. Whether enjoyed on toast, pancakes, in a myriad of breakfast recipes, or just as is, this is a treat your taste buds deserve!Teriyaki SauceSavory, sweet, salty, and delicious. This sauce can be poured over steamed vegetables, used as a stir-fry sauce, or to coat tofu for a simple protein dish.Bagel SpreadThis vegan version of a cream cheese spread can be flavored with our suggestions or try your own creations!Cashew Tofu Sour CreamCashew Tofu Sour Cream satisfies your search for a creamy alternative to dairy. Use it as a base for ranch dressing or dip, and slather on tacos, enchiladas, and potatoes.Thai Peanut DressingDelicious poured over vegetables, in a wrap, or over rice noodle and vegetables for an easy meal. Good any time you are looking for a peanut sauce!Marinara SauceThis delicious Marinara Sauce uses San Marzano tomatoes, the famous plum tomato from Italy. These tomatoes are known for their sweet flavor, low acidity, firm pulp, and their deep red color. Use this sauce for pasta, pizza, or any dish calling for an Italian red sauce.Multiplier Onion PestoThe fresh flavors of this pesto will elevate any salad, pizza, or pasta dish and will have you dreaming of summer.Mango-Lime SalsaThe sweet from the mango and the tart from the lime juice in this salsa go well with veggie burgers and as a dip for corn chips. Recipe used with permission from Cathy Gallagher and Barbara Schugt, the authors of Veggie Power Burgers.