You will need:

• 1 package of Wild Zora Tomato Basil Soup
• ½ cup of Quinoa
• A bit of Olive Oil
• 2 Tbsp of Garbanzo Beans/Chickpeas from a can
• Few Cherry Tomatoes
• Few Olives
• Fresh finely chopped Basil
• Salt and Black Pepper

Rinse the quinoa, transfer to a pot, add water, 1 package of WZ Tomato Soup, and a bit of olive oil and boil for about 15-20 minutes. Add water if the quinoa is still hard and needs more cooking time. 

When quinoa is almost done add about 2 tablespoons of cooked garbanzo beans. Add a bit more sea salt and pepper to taste.

When the quinoa is fully cooked. Transfer to a plate or bowl and garnish with chopped olives, fresh cherry tomatoes, chopped basil and few drops of freshly squeezed lemon juice. Enjoy!

You will need: 

• 1 package of Wild Zora French Lentil Soup
• 3 whole Portobello Mushrooms
• 1 package of Cashew Cheese (I used Treeline’s – Creamy Scallion)
• 2-3 Tbsp of Onions – finally chopped
• A bit of Olive Oil
• A bit of Black Pepper

Put olive oil and onions on a pan and sauté for 2 minutes. 

Meanwhile, scrape the mushroom gills – the dark inside of the mushroom with a teaspoon. Set two whole mushrooms aside – those will be stuffed later. Chop the remaining mushroom and add it to the onions and sauté for 2 more minutes or until soft. Now, let’s make the mushroom filling. Put the cashew cheese in a bowl, add 1 package of Wild Zora French Lentil Soup and mix well together.  You can add a bit of black pepper to taste. 

Stuff the mushrooms with the mushroom filling, put on a baking sheet and bake at 350F for 20 minutes or until the mushrooms are soft (I poked the mushrooms with a knife to find out if they are done). Serve with a salad and enjoy!

You will need: 

• 1 package of Wild Zora Roasted Pumpkin Soup
• ½ package of Extra Firm or Firm Tofu – mushed into crumbles
• 1 Tbsp of Onions – finally chopped
• 1/3 cup of Kale – finally chopped (leave a bit aside for a garnish)
• A bit of Olive Oil
• Sea salt
• Turmeric
• Paprika
• Pumpkin Seeds – either raw or roasted – for garnish

Put a bit of olive oil in a pan, add chopped up onions and sauté for about a minute. Add chopped up kale and sauté for another minute. Add ½ package of crumbled tofu and 1 package of Wild Zora Roasted Pumpkin Soup. Mix it all well. Then add a bit of paprika, turmeric and sea salt to taste. 

Put in a bowl, garnish with pumpkin seeds and raw chopped up kale and ENJOY!

We Care About You!

Our customers mean the world to our small family business! We are committed to providing delicious, healthy products AND best in class, personalized customer service. We respond to all inquires within 24 hours at support@wildzora.com and will make sure you have a great experience shopping with us!