It is said that necessity is the mother of invention. Well, it may not have been a necessity, but it was a desire for a good, vegan sauce that evolved into Radical Plants.
Our founder and resident vegan, Melissa Heath, was looking for a creamy sauce to pour over her stuffed poblano dish. When she couldn't find what she was looking for, she mixed a little of this and a little of that, a pinch of this and a cup of that and Chipotle sauce was born.
Soon after, a friend stopped by with a bag of tortilla chips, a lime, and an idea. Chipotle sauce became Chipotle Lime Superdip and let us tell you, this dip is amazing on a loaded taco salad!
One of our taste-testers described our Basil Alfredo as "summertime in my mouth." There is just something so fresh and vibrant about basil. Pair that straight-from-the-garden goodness with the brightness of fresh garlic and you've got a pasta sauce that marries the basily goodness of pesto with the creaminess of Alfredo.
This recipe was inspired by a veggie lasagna: breaded eggplant in place of noodles, sauteed mushrooms and onions substituted the meat layer, all bathed in rich tomato sauce, but where was the creaminess? Well, now we have Basil Alfredo! Lynn Shippey is the Creative Boss here at Radical Plants and she has made Basil Alfredo her go-to ingredient to simplify meal planning and prep. Tossed with veggies and pasta, layered in lasagna or set on a snack table with crostinis or breadsticks, our Basil Alfredo Superdip is sure to delight.
As people were giving us feedback on our first two Superdip flavors, we started to get a lot of requests for a good, healthy Ranch.
Now there's a tall order: a good vegan ranch without oil, sugar and preservatives? We took on the challenge and spent a lot of time in the kitchen. The result? Better Than Ranch Superdip! We have a lot of skeptics and self-proclaimed Ranch connoisseurs sample and then buy saying, "This IS Better Than Ranch! " (And it a whole lot healthier, too!)
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