south american Archives - ZestyKits - Regina Meal Kits, Recipes and Meal Prep

South American Arepas

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Have you ever tried arepas? Arepas are a classic South American dish which are gaining in popularity in North America. These beautiful little corn pockets are filled with adobo black bean, guacamole crema, roasted adobo plantain and topped with cilantro. Plantains are a staple of South American cuisine. These adobo roasted plantain are a delicious introduction to this exotic vegetable. Plantains look like bananas but eaten unripe they are starchy like a potato. This easy and exotic dish provides a balance of creamy avocado creama, spicy adobo black bean, crunchy red cabbage and savoury adobo plantain. You will fall in love with this dish 🙂

Featured Local Products

Tools

knife
large pan
cutting board
lined baking sheet
bowl
strainer

Preparation

1

Prepare the plantain: Preheat oven to 400 F. Peel and slice the plantain into ½-inch rounds. Place the plantain slices on a lined baking sheet. Coat with oil (1/2 tsp, 1 tsp) and sprinkle half the adobo spice on the plantain. Bake for 20 to 30 minutes until the plantain are golden.

2

Prepare the Arepas and garnish: Preheat oven to 400 F. In a medium bowl, add warm water (1 1/2 cup, 3 cups), and salt(1/2 tsp, 1 tsp). Slowly add and combine maserepa. You’re looking for a dough that doesn’t easily stick to your hands, is moldable and moist, and can be rolled into a ball. At fist the dough may appear too liquid but the maserepa will absorb water and thicken. Once you have that consistency, cover with a towel for 5 minutes.

Open the red cabbage under running cold water to reduce the cabbage smell. Separate the cilantro leaves from the stem. Set the garnishes aside.

3

Pan fry the arepas: Separate the dough in balls (6, 12). Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc. If it cracks a lot on the sides, your dough may need 1 to 2 tsp more water. A little cracking is normal. You can close the cracks by patting the edge with your hands.

Heat the oil (1 tbsp, 2 tbsp) to a large pan. Heat on medium heat. Depending on the size of the pan you may have room for 6 or 4 arepas at a time. Cook for 2-3 minutes or until deep golden brown, flip and cook an additional 2-3 minutes on the other side.

4

Bake the Arepas: Lower the oven to 350F to finish baking the plantain and bake the arepas. Transfer the arepas to a lined baking sheet and bake for 20 minutes or until slightly puffed up and a little more golden brown in color. Let the arepas cool about 5 minutes and slice the arepa in half to build ”sandwiches”.

Note: the middle of the arepas will be sticky, we recommend using a bread knife and wiping it with a moist towel as required.

5

Make the filling: While the arepas are baking, cut the onion in small 1/2 cm dice. In a large pan, add the oil (1/2 tsp, 1 tsp). Rinse the black beans in a strainer. Turn on the heat to medium and add the black beans and onion diced. Cook about 6 minutes. Add the second half adobo spice and water (1/4 cup, 1/2 cup) combine and cook until the water reduces and a sauce forms – about 2 minutes.

6

Fill, Garnish and Serve: Fill each aerepas with the black bean filling, the guacamole crema, red cabbage and roasted plantain. Garnish each aerepa with cilantro. Serve 3 arepas per person.

Note: These may appear small but they are very filling.

Ingredients

Included

2 portions

4 portions

plantain

adobo spice

1 1/2 tsp

3 tsp

masarepa

1 1/2 cup

3 cups

cilantro

3 gr

6 gr

red cabbage

75 gr

150 gr

onion

1 small

1 medium

black beans

1 cup

2 cups

guacamole crema

3 tbsp

1/3 cup

oil*

1/2 tsp + 1 tbsp

1 tsp + 2 tbsp

salt*

1/2 tsp

1 tsp

warm water*

1 1/2 cup

3 cups

water*

1/4 cup

1/2 cup

Recommended Wine Pairing

STERLING VINTNER’S PINOT NOIR
Deep ruby colour; red cherry, earthy and vanilla aromas; light to medium bodied, dry; raspberry and cherry flavours with a nice touch of spice on the finish
Region: California
Colour: Red
Alcohol: 13.5%
Price (SLGA): $14.62

PELEE ISLAND GEWURZTRAMINER
Pale straw/yellow colour; floral, ripe peach, honey and lychee fruit aromas; off-dry, light to medium bodied, softly structured with balanced acidity, flavours of honeysuckle, rose water, pear, citrus and lychee; hints of spice on the finish.
Region: Canada
Colour: White
Alcohol: 12.5%
Price (SLGA): $12.99

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

CABBAGE
Cabbage is a great source of several powerful antioxidants including, lutein, zeaxanthin, sulforaphane and indole-3-carbionole. 1 serving of cabbage contains 85% of the body’s daily requirement for vitamin K, and over half of our vitamin C requirements.

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registred Dietician

Yum foods
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.

Cooking for kids?
Go easy on the adobo spice blend as kids may not like it’s spicy flavour.

Making this recipe with kids?
Ask the child to help by completing step 6:

Fill, Garnish & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

South American Arepas

Posted on by

Have you ever tried arepas? Arepas are a classic South American dish which are gaining in popularity in North America. These beautiful little corn pockets are filled with adobo pork, guacamole crema, roasted adobo plantain and topped with cilantro. Plantains are a staple of South American cuisine. These adobo roasted plantain are a delicious introduction to this exotic vegetable. Plantains look like bananas but eaten unripe they are starchy like a potato. This easy and exotic dish provides a balance of creamy avocado creama, spicy adobo pork, crunchy red cabbage and savoury adobo plantain. You will fall in love with this dish 🙂

Featured Local Products

Tools

knife
large pan
cutting board
lined baking sheet
bowl
fork

Preparation

1

2

Prepare the Arepas and garnish: Preheat oven to 400 F. In a medium bowl, add warm water (1 1/2 cup, 3 cups), and salt(1/2 tsp, 1 tsp). Slowly add and combine maserepa. You’re looking for a dough that doesn’t easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes.

Open the red cabbage under running cold water to reduce the cabbage smell. Separate the cilantro leaves from the stem. Set the garnishes aside.

3

4

Note: the middle of the arepas will be sticky, we recommend using a bread knife and wiping it with a moist towel as required.

5

Make the filling: While the arepas are baking, cut the onion in small 1/2 cm dice. In a large pan, add the oil (1/2 tsp, 1 tsp). Turn on the heat to medium and add the ground pork and onion diced. Cook about 8 minutes. Add the second half adobo spice and combine.

Note: Ensure ground pork is cooked to at least 165°F

6

Fill, Garnish and Serve: Fill each aerepas with the pork filling, the guacamole crema, red cabbage and roasted plantain. Garnish each aerepa with cilantro. Serve 3 arepas per person.

Note: These may appear small but they are very filling.

Ingredients

Included

2 portions

4 portions

plantain

adobo spice

1 1/2 tsp

3 tsp

masarepa

1 1/2 cup

3 cups

cilantro

3 gr

6 gr

red cabbage

75 gr

150 gr

onion

1 small

1 medium

ground pork

200 gr

400 gr

guacamole crema

3 tbsp

1/3 cup

oil*

1/2 tsp + 1 tbsp

1 tsp + 2 tbsp

salt*

1/2 tsp

1 tsp

warm water*

1 1/2 cup

3 cups

Recommended Wine Pairing

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registred Dietician

Yum foods
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.

Cooking for kids?
Go easy on the adobo spice blend as kids may not like it’s spicy flavour.

Making this recipe with kids?
Ask the child to help by completing step 6:

Fill, Garnish & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Green arepas with black beans

Posted on by

Have you ever tried arepas? Arepas are a classic South American dish which are gaining in popularity in North America. These beautiful little corn pockets are filled with adobo black beans, guacamole crema, cucumber, ricotta cheese and topped with green onion. This super easy and exotic dish is an amazing week night super.

Featured local products

You will need

Preparation

1

Prepare the arepas: Preheat the oven to 350F. In a bowl, add 1 1/2 cup(2p), 3 cups (4p), 4 1/2 cups(6p) of warm water. Season with salt (1/2 tsp(2p), 1 tsp(4p), 1 1/2 tsp(6p)). Slowly add maserepa. Combine.

You are looking for a dough that doesn’t easily stick to your hands, is moldable, moist and can be rolled into a ball.

Cover with a towel. Let sit for 5 minutes.

Want see how areapas are made?
Watch this video from Minimalist Baker to see the perfect texture of the dough and how to form the arepas:

2

Prepare the garnish: Wash and rinse all produce.

Cut green onion and cucumber in thin slices.

Cut the onion in small dice.

3

Form & pan fry the arepas: Separate the dough in balls (3 per portion). Carefully press the ball between wet palms to form into a roughly 1/2-inch thick disc*.

Heat a drizzle of oil in a pan on medium heat. Ensure the arepas do not touch. Cook for 3-4 minutes per side.

*Note: A little cracking is normal. You can close the cracks by patting the edge with wet hands.

4

Bake & cut the arepas: Transfer the arepas to a lined baking sheet. Bake for 20 minutes.

Let the arepas cool for 5 minutes.

Slice the arepa 3/4 of the way around, leaving a seam on the edge to easily stuff them.

5

Make the filling: Heat a drizzle of oil in a pan on medium heat. Add the onion. Cook for 5 minutes.

Rince the black beans in a colander.

Add the adobo spice, black beans and 1/4 cup(2p), 1/2 cup(4p), 1 3/4 cup(6p) water. Cook for 3-5 minutes until a sauce is formed.

6

Fill, garnish and serve: Fill each aerepa with black bean filling, guacamole crema and cucumber slices. Garnish each aerepa with ricotta and green onion*.

*Note: Arepas are very filling.

In my kit

Included

2 portions

4 portions

6 portions

masarepas

1 1/2 cups

3 cups

4 1/2 cups

onion

1 small

1 medium

1 large

black beans

1 cup

2 cup

3 cup

green onion

Adobo spice

1 tsp

2 tsp

3 tsp

Ricotta

2 tbsp

1/4 cup

1/3 cup

mini cucumber

guacamole crema

3 tbsp

1/3 cup

1/2 cup

Recommended Wine Pairing

Health fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

BLACK BEANS
Black beans are a nutritional powerhouse high in fibre, iron, phosphorus, potassium, calcium, magnesium, selenium, manganese, copper and zinc. Who needs a multivitamin!

Cooking with kids

Beyond Baby Nutrition

Lacey Engel, Registred Dietician

Yum foods
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.

Cooking for kids?
Go easy on the adobo spice blend as kids may not like it’s spicy flavour.

Making this recipe with kids?
Ask the child to help by completing step 5 & 6:

Assemble
Garnish & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Pork green arepas

Posted on by

Have you ever tried arepas? Arepas are a classic South American dish which are gaining in popularity in North America. These beautiful little corn pockets are filled with adobo pork, black beans, guacamole crema, cucumber, ricotta cheese and topped with green onion. This super easy and exotic dish is an amazing week night super.

Featured Local Products

You Will Need

Preparation

1

Prepare the Arepas: Heat the oven to 350F to cook the arepas. In a medium bowl, add warm water (1 1/2 cup, 3 cups, 4 1/2 cups), and salt (1/2 tsp, 1 tsp, 1 1/2 tsp). Slowly add and combine maserepa. You’re looking for a dough that doesn’t easily stick to your hands, is moldable and moist, and can be rolled into a ball. Once you have that consistency, cover with a towel for 5 minutes.

Want see how areapas are made?
Watch this video from Minimalist Baker on how to make perfect arepas:

2

Prepare the garnish: Wash and rinse all produce. Cut green onion in 1/4 to 1/2 cm slices. Cut the cucumber in 1/4 to 1/2 cm slices.

3

Pan fry the arepas: Separate the dough in balls (6, 12, 18). Carefully press the ball between the palms of your hands to form into a roughly 1/2-inch thick disc. If it cracks a lot on the sides, your dough may need 1 to 2 tsp more water. A little cracking is normal. You can close the cracks by patting the edge with your hands.

Heat the 1 tbsp oil to a large pan. Heat on medium heat. Depending on the size of the pan you may have room for 6 or 4 arepas at a time. If you need to make multiple batch add 1 tbsp of oil when you start a new batch in the pan – as required. Cook for 3-4 minutes or until deep golden brown, flip and cook an additional 3-4 minutes on the other side.

4

Bake the Arepas: Transfer the arepas to a lined baking sheet and bake for 20 minutes or until slightly puffed up and a little more golden brown in color. Let the arepas cool about 5 minutes and slice the arepa 3/4 of the way around, leaving a seam on the edge to easily stuff them.

Note: It is normal that the dough in the middle of the arepas is sticky. Cut the arepas using a bread knife.

5

Make the filling: While the arepas are baking, cut the onion in small 1/2 cm dice. In a large pan, add the oil (1/2 tsp, 1 tsp, 1 1/2 tsp). Turn on the heat to medium and add the ground pork and onion diced. Cook about 8 minutes. Rice the black beans in a colander. Add the adobo spice, black beans, and water (1/4 cup, 1/2 cup, 3/4 cup). Combine and stir for about 3-5 minutes until most water evaporates and a sauce is formed.

Note: when the stew is finished ensure ground pork is cooked to at least 165°F

6

Fill, Garnish and Serve: Fill each aerepas with the pork and black bean filling, the guacamole crema and cucumber slices. Garnish each aerepa with ricotta and green onion. Serve 3 arepas per person. These may appear small but they are very filling.

Included

2 portions

4 portions

6 portions

masarepas

1 1/2 cups

3 cups

4 1/2 cups

onion

1 small

1 medium

1 large

ground pork

150 gr

300 gr

450 gr

black beans

1/2 cup

1 cup

1 1/2 cup

green onion

Adobo spice

1 tsp

2 tsp

3 tsp

Ricotta

2 tbsp

1/4 cup

1/3 cup

mini cucumber

guacamole crema*

3 tbsp

1/3 cup

1/2 cup

oil

1/2 tsp + 1 tbsp

1 tsp + 2 tbsp

1 1/2 tsp + 3 tbsp

salt

1/2 tsp

1 tsp

1 1/2 tsp

water

1/4 cup

1/2 cup

3/4 cup

warm water

1 1/2 cup

3 cup

4 1/2 cup

*Guacamole Crema: Sour Cream + guacamole

Recommended Wine Pairing

Health Fact

Regina Naturopathic

Dr Craig Herrington, Naturopath

BLACK BEANS
Black beans are a nutritional powerhouse high in fibre, iron, phosphorus, potassium, calcium, magnesium, selenium, manganese, copper and zinc. Who needs a multivitamin!

Cooking with Kids

Beyond Baby Nutrition

Lacey Engel, Registred Dietician

Yum foods
Serve “yum” foods with new food. When your child sees food they recognize it may entice them to explore other, new foods too.

Cooking for kids?
Go easy on the adobo spice blend as kids may not like it’s spicy flavour.

Making this recipe with kids?
Ask the child to help by completing step 5 & 6:

Assemble
Garnish & Serve

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Southwest bowl

Posted on by

This Southwestern Rice Bowl is a go-to healthy and easy meal that is simply scrumptious! This dish is filled with abodo roasted sweet potatoes and bell peppers, black beans, lime rice and our signature mango lime dressing. This dish is filled with protein and fiber which is sure to keep you energized for hours

Featured Saskatchewan Products

You will need

knife
lined baking sheet
medium pot
pan
cutting board
citrus zester
colander / strainer

Preparation

1

Preparation & cook the rice: Preheat the oven to 400F. Rinse the rice with a strainer. In a pot, add the rice, 1 cup, 2 cups, 3 cups of water. Season with salt. Stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes.

2

Prepare the vegetables: Wash and clean all produce.

Peel the sweet potatoes.

Cut the sweet potatoes, onion and the bell pepper in small dices.

3

Cook the vegetables: Place the sweet potatoes, onion, and bell peppers on a lined baking sheet. Drizzle the vegetables with oil. Season with adobo spice and salt & pepper. Cook for 20 minutes or until the vegetables are tender.

4

Heat the black beans: Drain and rinse the black beans. Place in a small bowl and heat them in the microwave for about 1 minute or until warm. Season with salt & pepper.

5

Finish the lime rice: Roughly chop the cilantro, zest the lime and cut it in 6 wedges.

Add the cilantro and half, all, all the lime zest to the rice. Combine.

6

Garnish & serve: In individual bowls, place the rice, black beans and vegetables. Garnish with the mango lime sauce and lime wedges. Serve.

Bon Appétit

What's in my kit

Included

2 Portions

4 Portions

6 Portions

Brown rice

1/2 cup

1 cup

1 1/2 cup

Sweet potatoes

175 gr

350 gr

525 gr

Bell pepper

Onion

Adobo Spice

1 tsp

2 tsp

3 tsp

Black beans

200 gr

400 gr

600 gr

Lime

Cilantro

3 gr

6 gr

9 gr

Mango Lime Dressing

1/3 cup

2/3 cup

1 cup

Note: Full list of ingredients at the bottom of the page.

Health Fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SWEET POTATO
Just 1 cup of sweet potatoes contains 375% of your required daily intake of beta carotene. Carotenoids are potent antioxidants that support a healthy immune system, skin and eyes.

While the word potato is in the name, sweet potatoes are not actually related to potatoes.

Cooking with kids

Lacey Engel, Registered Dietician

owner of Beyond Baby Nutrition

Dips & Sauces Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. Cooking for kids? Go easy on the adobo spice blend as kids may not like it’s spicy flavour. Making this recipe with kids? Ask the child to help in the following steps:

1. Rinse the rice and add it to the pot.
5. Add the cilantro and lime zest to the rice. Combine.
6: Assemble their own plate.

Recommended Wine Pairing

Bodegas salentein portillo pinot noir
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Argentine
Colour: Red
Alcohol: 13%
Price (SLGA): $13.47

EXPORT UNION PIESPORTER TREPPCHEN RIESLING
Lime, earthy and leaf aromas. Medium-bodied, pleasant pear and peach fruit and a moderately sweet finish.
Region: Germany
Colour: White
Alcohol: 9%
Price (SLGA): $14.07

Ingredients

Adobo spice: Smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
bell pepper
brown rice
Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Mayonaise (Canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice and calcium disodium edta (maintains flavour).)
sweet potato
black beans
lime
cilantro

Vegan adaptation:

Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Veganaise (Organic Expeller-Pressed Soybean Oil, Filtered Water, Organic Brown Rice Syrup, Organic Apple Cider Vinegar, Sea Salt, Organic Soy Protein, Organic Mustard Flour, Organic Lemon Juice)

Note: We cannot guarantee any dish is allergen free.

Tags

Note: We cannot guarantee any dish is allergen free.

Weight Watchers Smart Points

Nutritional Information

Southwest beef bowl

Posted on by

This Southwestern Rice Bowl is a go-to healthy and easy meal that is simply scrumptious! This dish is filled with abodo rubbed beef, abodo roasted sweet potatoes and bell peppers, black beans, lime rice and our signature mango lime sauce. This dish is filled with protein and fiber which is sure to keep you energized for hours

Featured Saskatchewan Products

You will need:

knife
lined baking sheet
medium pot
cutting board
citrus zester
Pan
colander / strainer

Preparation

1

2

Prepare the vegetables: Wash and clean all produce.

Peel the sweet potatoes.

Cut the sweet potatoes, onion and the bell pepper in small dices.

3

4

Cook the beef & heat the beans: In a deep skillet, on medium-high heat, add a generous drizzle of oil. Once the oil is hot, add the Adobo beef. Season with salt & pepper. Fry for 7-8 minutes.

Drain and rinse the black beans. Add the black beans to the beef. Combine to heat through. Season with salt & pepper.

5

Finish the lime rice: Roughly chop the cilantro, zest the lime and cut it in 6 wedges.

Add the cilantro and half, all, all the lime zest to the rice. Combine.

6

Garnish & serve: In individual bowls, place the rice, black beans, beef and vegetables. Garnish with the mango lime sauce and lime wedges. Serve.

Bon Appétit

What's in my kit

Included

2 Portions

4 Portions

6 Portions

Brown rice

1/2 cup

1 cup

1 1/2 cup

Sweet potatoes

175 gr

350 gr

525 gr

Bell peppers

Onion

Adobo spice

1 tsp

2 tsp

3 tsp

Adobo beef slices

200 gr

400 gr

600 gr

black beans

100 gr

200 gr

300 gr

Lime

Cilantro

3 gr

6 gr

9 gr

Mango lime dressing

1/3 cup

2/3 cup

1 cup

Note: Full list of ingredients at the bottom of the page.

Health fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SWEET POTATO Just 1 cup of sweet potatoes contains 375% of your required daily intake of beta carotene. Carotenoids are potent antioxidants that support a healthy immune system, skin and eyes. While the word potato is in the name, sweet potatoes are not actually related to potatoes.

Cooking with kids

Lacey Engel, Registered Dietician

owner of Beyond Baby Nutrition

1. Rinse the rice and add it to the pot.
5. Add the cilantro and lime zest to the rice. Combine.
6: Assemble their own plate.

Recommended Wine Pairing

Ingredients

Adobo beef slices: Beef slices, smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
Adobo spice: Smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
bell pepper
brown rice
Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Mayonaise (Canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice and calcium disodium edta (maintains flavour).)
sweet potato
black beans
lime
cilantro

No egg adaptation:

Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Veganaise (Organic Expeller-Pressed Soybean Oil, Filtered Water, Organic Brown Rice Syrup, Organic Apple Cider Vinegar, Sea Salt, Organic Soy Protein, Organic Mustard Flour, Organic Lemon Juice)

Note: We cannot guarantee any dish is allergen free.

Tags

Note: We cannot guarantee any dish is allergen free.