​​The dip that started it all...

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 was the inspiration behind 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. 

Enter Mary Allam, foodie extraordinaire, with a bag of tortilla chips and a lime, after a little tweaking, Chipotle sauce became Chipotle Lime Superdip and let me tell you, this dip, which doubles well as a sauce, is amazing on a loaded taco salad! 

Mary is now Sales Boss for Radical Plants!

​We've gotta have Ranch!

As people were giving us feedback on our first two flavors of Superdip, the frequent theme among the responses was, "If you can make dip this good,          give us Ranch."

Now there's a tall order. A good vegan ranch is hard to come by...let alone one without oil and preservatives but we took on the challenge and spent a lot of time in the kitchen. 

The result? Better Than Ranch Superdip! Melissa and Mary liked it a lot, but then it faced its biggest critic: Lynn Shippey. Lynn is the Creative Boss here at Radical Plants but she is also a Ranch connoisseur and she doesn't like things to 'taste healthy'. Well, our ranch passed the Shippey test.

Does it taste the same as buttermilk ranch enjoyed in your pre-vegan, SAD diet days? No. But is it good? Yes! Yes! Yes! And when we told Lynn that our ranch was literally a fraction of the calories found in the traditional version, she deemed this Better Than Ranch! 

​Mmmmm Basil!

​​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 basil-y 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! 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.