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Thomas Jonas

Chief Executive Officer

Thomas believes in asking the big questions but also in finding new and different solutions. When a chance encounter on the beach in Hawaii led Thomas to a lab in Montana where he met Mark, he saw infinite possibilities in the tiny microscopic organism. When others often ask why, Thomas’ curiosity drives him to ask, why not and what if? Why not use the nutritional power of Fy to positively impact the environment and disrupt the food industry? What if Fy could feed people today and for generations to come? And as a former officer in the French Air Force, Thomas knows that even the sky is not the limit.
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Dr. Mark Kozubal

Chief Science Officer

Mark loves exploring science to find groundbreaking ways to benefit mankind. True to his curious nature, he journeyed to Yellowstone National Park and later discovered an extremophile microbe in samples taken from the hot springs. This microbe eventually grew to become our nutritional fungi protein, Fy. As a leading expert in extremophile organisms, it’s no surprise that his deep knowledge has led NASA, the National Science Foundation, the USDA, and the EPA to seek him out. When Mark isn’t researching extremophiles, he likes to mountain bike, backcountry ski, and strum guitar.
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Matthew Strongin

Chief Financial Officer

Matthew is passionate about leveraging technology to deliver a sustained impact on the planet and our society. This enthusiasm led him to Nature’s Fynd after working in venture capital and banking. As a venture investor in early-stage companies focused on agriculture and energy, Matthew experienced firsthand the struggles and rewards of commercializing technologies that both challenge convention and create sustainable solutions that disrupt the food industry in a positive way. He enjoys building towards audacious goals using his innovative spirit— just ask him about completely remodeling his home in his spare time.
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Karuna Rawal

Chief Marketing Officer

As a marketer with award-winning international success, Karuna was ready for the challenge of building a purpose-driven brand from the ground up. That brand? Nature’s Fynd. Karuna’s broad experience in launching new food innovations combined with an intentional focus on how we can create a better food system led her to this position. Building on the company’s unique origins, Karuna is crafting a compelling narrative for Nature’s Fynd. And her own enthusiasm for food extends beyond her kitchen to seeking out amazing tasting vegan food. So if you’re in Chicago, ask her to share a favorite recipe or restaurant she last visited for a flawless recommendation.
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Jim Millis

Chief Technology Officer

Jim’s belief is simple: live modestly and leave the world in a better place than you found it. He does this by preparing food from his own garden and through his work at Nature’s Fynd. With over thirty years of working as an entrepreneurial leader and his expertise in fermentation technology, Jim helped create the breakthrough method used to grow our nutritional fungi protein, Fy. This innovative spirit comes from a family of creators. With a woodshop on his family’s farm and an uncle in the business of wood lathes, Jim also loves woodturning to craft stunning bowls from reclaimed wood.
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recipe image

Spicy Coconut Ginger Rice Bowl

GF
VG
V

This rice bowl is full of flavor. The spices give a little kick with the coconut milk and dairy-free cream cheese nicely balancing this delicious dish out. Perfect for vegans and omnivores alike. And if you feel like playing around with other vegetables or toppings, this dish is perfect for improvising to your heart’s content.

Prep Time

45 minutes

Total Time

60 minutes

Serves

6

Share

Ingredients

1

package (7.4oz) Nature’s Fynd Original Meatless Breakfast Patties, cooked according to package directions

1

tablespoon canola oil

1/4

cup shallots, diced

1

cup red bell pepper, cut into a ½-inch dice

1 1/2

tablespoons minced, peeled fresh ginger (about 2-inch piece)

2

tablespoons red curry paste

1

teaspoon gochugaru (Korean chili flakes) or red pepper flakes

2

tablespoons soy sauce

1

can (14 oz) unsweetened coconut milk

4

tablespoons Nature’s Fynd Original Dairy-Free Cream Cheese

6

cups cooked white rice such as Jasmine

Kosher salt

1

seedless cucumber, thinly sliced

1

carrot, shredded

3

scallions, white and light green parts, sliced on a bias

sesame seeds

cilantro leaves

chili oil

lime wedges

Steps

1.

Heat oil over medium heat in a skillet.

2.

Once oil is simmering, add shallots and red pepper. Saute until fragrant, 2-3 minutes, then add ginger and cook until fragrant, about 1 minute.

3.

Add curry paste and red pepper flakes, cook for 1 more minute.

4.

Whisk in soy sauce and coconut milk. Bring to a simmer and continue to simmer for 2-3 minutes to slightly thicken. Turn off heat and whisk in Nature's Fynd Dairy-Free Cream Cheese.

5.

Chop cooked Breakfast Patties and add to the sauce. Stir to combine.

6.

Divide rice into 4 bowls, ladle sauce over the rice. Garnish with cucumbers, carrots, scallions. Sprinkle sesame seeds and cilantro. Drizzle with chili oil and serve with a lime wedge on the side.

Nutrition Information

Per serving (1 cup): Calories: 450 kcal, Fat: 24 g, Sat Fat: 9 g, Sodium: 1480 mg, Carbohydrates: 47 g, Protein: 13 g

Allergen information: Coconut in coconut milk, soy in breakfast patties, sesame in garnish if using sesame seeds.