{"componentChunkName":"component---src-templates-dynamic-page-tsx","path":"/nat-digital-two","result":{"pageContext":{"id":"28bb29d8-dd4c-4c61-a1c6-2edd43d98574","slug":"nat-digital-two","locale":"en-US","data":{"sort":null,"status":"draft","page_slug":"nat-digital-two","path":null,"id":"28bb29d8-dd4c-4c61-a1c6-2edd43d98574","translations":[{"seo_information":null,"initial_header_background_color":null,"initial_header_text_color":null,"scrolled_header_background_color":null,"scrolled_header_text_color":null,"hide_initial_popup":false,"id":"849","languages_code":{"code":"en-US","name":"English US"},"status":"published","sections_list":[{"sort":0,"id":"1392","collection":"html_section","collection_id":{"__typename":"Directus_html_section","element_slug":"nat-digital-two-iframe","translations":[{"languages_code":{"code":"en-US","name":"English US"},"html_status":"published","background_color":"#033305","type":"template_1","content":null,"video_url":null,"unsafe_code":"\n
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Beyond Chinese Chicken Salad 

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¼ cup Beyond Chicken pieces  

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¼ cup napa cabbage sliced thin 

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¼ cup red cabbage sliced thin 

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¼ cup green cabbage sliced thin 

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¼ cup cucumber sliced in half moon 

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¼ cup green beans blanched, sliced in half in length 

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¼ cup bean sprout 

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6 slices of canned mandarin 

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2 Tbsp cashews 

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2 Tbsp of green onion sliced thin in length 

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2 Tbsp cilantro leaves picked 

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1 tsp black and white sesame seeds 

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1/3 cup of Chinese salad dressing (sub recipe) 

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Garnish with tortilla strips 

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Chinese salad Dressing 

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2 Tbsp soy sauce less sodium 

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½ cup mandarin juice fresh  

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1 tsp mandarin zest 

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6 Tbsp rice wine vinegar, sweetened 

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2 tsp Chinese black vinegar 

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1 Tbsp shallot chopped 

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3 cloves garlic 

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2 Tbsp ginger, peeled and sliced thin 

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2 Tbsp brown sugar 

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4 tsp sesame oil 

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1 tsp black and white sesame seeds 

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¼ cup avocado oil 

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Tortilla strips 

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1 each corn tortilla cut thin strip 

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2 tbsp olive oil 

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Salt to taste 

","right_tab_content":"

Beyond Chinese Chicken salad 

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    \n
  1. Follow Sub recipe and make Chinese salad dressing.
    2. \n
  2. Follow Sub recipe and make tortilla strips.
    3. \n
  3. Prep all the vegetables and keep aside cold.
    4. \n
  4. Take a medium size non-stick pan over medium heat with oil. Add the chicken and cook for 3 to 4 minutes, toss to sear evenly then season with salt if preferred.
    5. \n
  5. Cool Beyond Chicken pieces on a tray at room temp for 10 minutes
    6. \n
  6. Add all the ingredients to a bowl with the dressing and toss.
    7. \n
  7. Place it on a plate or bowl to build.
    8. \n
\n

 

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Chinese Salad Dressing 

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    \n
  1. Place all the ingredients except the oils in a vita mix and blend.
    2. \n
  2. As the ingredients are blending slowly pour both oils into the vita mix.
    3. \n
  3. Keep cold.
    4. \n
\n

 

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Tortilla strips 

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    \n
  1. Pre-heat oven to 350F.
    2. \n
  2. Slice the corn tortilla place in a bowl and toss with 2 tbsp of oil.
    3. \n
  3. Place all the tortilla strips on a sheet tray and bake for 10 minutes or until the tortilla strips are crunchy.
    4. \n
","video_url":null}]}}]}},{"recipe_page_id":{"recipe_page_slug":"beyond-chicken-fajita-bowl","translations":[{"languages_code":{"code":"en-US","name":"English US"},"recipe_content_status":"published","recipe":{"product_page":{"product_page_slug":"beyond-chicken","translations":[{"languages_code":{"code":"en-US","name":"English US"},"variants_status":"published","product":{"translations":[{"languages_code":{"code":"en-US","name":"English US"},"product_name":"Beyond Chicken Pieces"}]}}]},"translations":[{"languages_code":{"code":"en-US","name":"English US"},"status":"published","title":"Beyond Chicken Fajita Bowl","author":null,"serves_value":"2","prep_time_value":"PT25M","cook_time_value":"PT10M","image":{"id":"ae631c50-b96d-4b60-b787-aeb6f4119a78","filename_disk":"ae631c50-b96d-4b60-b787-aeb6f4119a78.png"},"image_alt":"Beyond Chicken Fajita Bowl","left_tab_content":"

2 cups Beyond Chicken Pieces 

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2 tbsp Avocado oil 

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1 cup Fajita Peppers 

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1½ cup Cooked Rice (storebought microwave bag or cooked at home) 

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¼ cup Pico de Gallo (store-bought ok) 

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½ cup Black Beans (canned or cooked at home) 

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½ cup Chipotle Aioli (store-bought ok) 

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1 tbsp Fresh Cilantro chopped 

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1 Small Avocado sliced 

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1 ea lime 

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¼ cup Fresh Cilantro leaves picked for garnish 

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Salt to taste 

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Black pepper to taste 

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FAJITA PEPPERS:

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½ cup red bell pepper, sliced thin 

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½ cup green bell pepper, sliced thin 

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½ cup red onion, sliced thin 

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1 tbsp avocado oil 

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1 tbsp red wine vinegar 

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½ tsp oregano dry (optional) 

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Salt to taste 

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CHIPOTLE AIOLI:

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¼ cup plant-based Mayo 

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1 tbsp canned chipotle packed in Adobo 

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1 tsp red wine vinegar 

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1 tsp Agave 

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1 tsp lime juice 

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Salt to taste

","right_tab_content":"

1. Cook Fajita peppers according to recipe. Set it aside. 

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2. Prepare chipotle aioli according to the recipe. Set it aside. 

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3. Cook rice according to package instructions and fold in chopped fresh cilantro. Lay in the bottom of bowl. 

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4. Sauté chicken pieces according to package instructions, seasoning with salt and black pepper if you like. 

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5. Build bowl: Atop the rice add portions around the bowl, black beans, cooked Beyond Chicken Pieces, fajita peppers, pico de gallo, sliced avocado and cilantro leaf garnish. 

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6. Squeeze some fresh lime atop large bowl and season with additional salt if you like. Add chipotle aioli to mix in as you eat, or toss all together.

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FAJITA PEPPERS:
1. Heat a medium size sauté pan with oil to medium heat.  Add in peppers and onions and cook just until tender 2-3 min.  

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2. Add in vinegar, salt and stir to combine and turn off heat. Remove and set it aside. 

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CHIPOTLE AIOLI:

\n

1. Add all ingredients to blender or Kitchen Aid mixer. Blend until all ingredients are evenly distributed. If necessary, scrape down the sides of the container and blend again to incorporate. Keep refrigerated. 

","video_url":null}]}}]}},{"recipe_page_id":{"recipe_page_slug":"beyond-chicken-broccolini-pesto-pasta","translations":[{"languages_code":{"code":"en-US","name":"English US"},"recipe_content_status":"published","recipe":{"product_page":{"product_page_slug":"beyond-chicken","translations":[{"languages_code":{"code":"en-US","name":"English US"},"variants_status":"published","product":{"translations":[{"languages_code":{"code":"en-US","name":"English US"},"product_name":"Beyond Chicken Pieces"}]}}]},"translations":[{"languages_code":{"code":"en-US","name":"English US"},"status":"published","title":"Beyond Chicken Broccolini Pesto Pasta","author":null,"serves_value":"2-3","prep_time_value":"PT15M","cook_time_value":"PT10M","image":{"id":"7465df95-0f41-4dde-bb38-0ce1453bc426","filename_disk":"7465df95-0f41-4dde-bb38-0ce1453bc426.png"},"image_alt":"Beyond Chicken Broccolini Pesto Pasta","left_tab_content":"

Beyond Chicken Broccolini Pesto Pasta 

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3 cups Beyond Chicken pieces 

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2 Tbsp shallot minced 

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1 cup broccolini, raw 

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2 cup penne pasta, dry 

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¼ cup basil chiffonade 

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2 Tbsp lemon juice 

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¼ cup Pesto (Sub recipe) 

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1 Tbsp butter (plant-based) 

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1 Tbsp sundried tomato, canned sliced 

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½ cup pasta water, reserved 

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3 Tbsp avocado oil 

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Salt, to taste 

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Broccolini Pesto 

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1 cup basil leaf 

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1 cup spinach 

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3 each garlic cloves 

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1 cup broccolini, blanched, shocked, dried 

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1/3 cup olive oil 

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½ cup avocado oil 

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1/3 cup pine nuts 

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1/3 cup parmesan plant-based (Violife) 

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2 Tbsp lemon juice 

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2 tsp Kosher salt 

","right_tab_content":"

Beyond Chicken Broccolini Pesto Pasta 

\n
    \n
  1. Prepare pesto and set aside.
    2. \n
  2. Heat large size sauté pan to medium heat with 2 tbsp oil and sauté Beyond Chicken per package instructions.  Remove and set aside.
    3. \n
  3. Cook pasta (reserving ½ cup pasta water) and set cooked pasta aside while you prepare veggies.
    4. \n
  4. Reheat the same pan from the chicken to medium and add 1 tbsp oil. Sauté shallot and broccoli until just tender 2 mins. Add in cooked pasta, pasta water, sun dried tomatoes, and butter to heat for 1 min.
    5. \n
  5. Increase heat to medium high and toss all to combine with pesto sauce and lemon to coat the pasta.
    6. \n
  6. Season with salt and serve.
    7. \n
\n

 

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Pesto 

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    \n
  1. Blanch, shock and dry broccolini and set aside. In a food processor blend all the ingredients except for the oils. Slowly add in both olive oil and avocado oil.
    2. \n
","video_url":null}]}}]}}]}]}}]}]}}},"staticQueryHashes":["1137800150","1510232022","1694219281","1995366033","2254546224","2638426885","2645006869","2719465463","275580029","4054086374","698876100","894374204"]}