Ingredients
Mash:

• 2 heads cauliflower, cut into florets (about 6-7 cups of florets)
• 1 large clove garlic, grated
• ½ teaspoon kosher salt
• vegetable broth, optional
• 1 tablespoon I Can’t Believe It’s Not Butter!^® It’s Organic!
• ½ cup shredded Parmesan cheese
• freshly ground black pepper

Topping:

• ¼ cup chickpeas, drained, rinsed and dried
• 4 brussels sprouts
• ½ teaspoon paprika
• ½ teaspoon chopped fresh rosemary

Directions

1. In a large pot add cauliflower florets, grated garlic and kosher salt. Add just enough vegetable broth or water – about ½ to 1 inch from the bottom of the pot. This will help steam the cauliflower. Bring to a boil, then reduce to a simmer and put on a tight-fitting lid. Simmer just until the cauliflower is fork-tender, about 15-20 minutes.
2. Meanwhile, toss ingredients for topping on a baking sheet and spray generously with nonstick olive oil cooking spray. Roast at 450° for 15 minutes, until Brussels sprouts and chickpeas are crispy and crunchy. Remove and let rest.
3. Drain cauliflower and add it to a food processor along with I Can’t Believe It’s Not Butter!^® It’s Organic!, Parmesan cheese and freshly ground black pepper. Process until smooth and creamy.
4. Scoop mashed cauliflower into a bowl, top with roasted Brussels sprouts, chickpeas, extra sprinkles of Parmesan cheese and added black pepper if desired. Serve hot!

Serves 8.

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Ingredients

• 2 zucchinis, sliced in half
• 3 tablespoons chopped pearl cocktail onions
• ½ cup chopped carrots
• ½ cup sliced fresh green beans
• 1½ cup cubed or shredded cooked chicken
• 1 garlic clove, grated
• ½ teaspoon kosher salt
• ⅓ cup Hellmann’s^® Real Mayonnaise
• 4 tablespoons finely chopped almonds

Directions

1. Preheat oven to 375° F. Using a spoon, carefully scoop out the middle of each zucchini half, leaving a well to stuff chicken salad into.
2. In a bowl, mix onions, carrots, green beans, chicken, garlic, salt, and Hellmann’s® Real Mayonnaise, folding until ingredients are well-combined.
3. Divide chicken salad among each zucchini, mounding it up in the middle. Sprinkle the top of each zucchini with crushed almonds.
4. Bake for 35 minutes. Remove, let cool and enjoy!

Serves 4.

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Ingredients

• 1 tangerine/clementine, sliced
• 3 slices fresh lime
• 3 Lipton^® Green Tea bags
• 24 ounces fresh cold water
• Ice

Directions

1. In a large glass or glass jar, add citrus. Using a fork, mash the clementine and lime against the side of the glass until most of the juice is squeezed and fruits are muddled together.
2. Add in the Lipton^® Green Tea bags and fresh water. Put in the refrigerator overnight. In the morning, add a couple of ice cubes, remove the tea bags, and enjoy a refreshing and delicious thirst-quenching drink!

Makes 1 (24 ounce) green tea cold brew.

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Ingredients
Vegan Pumpkin Pie Pancakes:

• 1 1/2 cup nut milk (such as unsweetened almond, cashew or coconut)
• 1/2 cup canned pure pumpkin
• 2 cups oats
• 2 tablespoons baking powder
• 2 tablespoons I Can’t Believe It’s Not Butter^® Vegan!
• 1 tablespoon pumpkin pie spice
• 1 tablespoon 100% pure maple syrup

Optional Pumpkin Pie Crumble topping:

• 1/4 cup oats
• 1/4 cup chopped pecans
• 1/4 teaspoon ground cinnamon
• 4 dates, chopped
• 1 teaspoon I Can’t Believe It’s Not Butter^® Vegan!

Optional Pumpkin Pie syrup:

• 1/2 cup 100% pure maple syrup
• 2 tablespoons pure pumpkin
• 1/2 teaspoon pumpkin pie spice

Directions

1. In a high-powered blender, add each pancake ingredient in order. Blend for 15-20 seconds until batter is smooth.
2. Heat a pancake griddle to medium-high, and spray with nonstick cooking spray. Pour batter by 1/4 – 1/3 cupfuls. Let cook 3-4 minutes per side. You’ll know it’s time to flip them when small bubbles make their way to the middle of the partly-cooked pancake.
3. While pancakes are cooking, make topping: place 1/4 cup oats, pecans and cinnamon on a baking sheet. Bake at 425°F for 5 minutes, until light brown. Remove and sprinkle dates and vegan spread on baking sheet, mixing all ingredients around with a fork.
4. To make pumpkin pie syrup, warm maple syrup in a sauce pan. Stir in pumpkin and spice. Pour into a serving vessel.
5. Serve pancakes with topping and syrup beside. Enjoy your fall breakfast!

Makes 12-14 pancakes.

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Ingredients

• 6 fresh ripe peaches, sliced & pit removed
• 2 tablespoons 100% pure maple syrup or raw honey, optional
• 6 Lipton^® Black Tea Bags
• 16 ounces raspberries, frozen
• Mint leaves

Directions

1. In a medium saucepan, add 4 of the sliced peaches to 5 cups fresh water. Pour in maple syrup if using. Bring to a boil, then reduce heat and simmer for 5-6 minutes.
2. Turn off heat, and add tea bags. Gently mash peaches with a fork against the opposite side of the pan from the teabags. Let tea & peaches steep 8-10 minutes.
3. Strain the peach mixture into a clear pitcher. Fill pitcher with ice, frozen raspberries, the rest of the sliced peaches and a sprig of mint.

Serves 4 to 6.

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