Recipes

Vegan Pavlova Recipe

Looking for the perfect show-stopping vegan dessert that’s light, luscious, and guaranteed to impress? This vegan pavlova recipe made with Nature’s Charm Coconut Whipping Cream is your answer. Crisp on the outside, marshmallowy on the inside, and piled high with creamy coconut whip and fresh seasonal fruit, it’s pure plant-based perfection. Unlike traditional pavlova recipes made with egg whites and dairy, this version is completely vegan, gluten-free, and cruelty-free, yet just as decadent. The secret to its rich, fluffy topping lies in Nature’s Charm Coconut Whipping Cream, a ready-to-use, silky-smooth alternative that whips beautifully every time. Whether you’re making this dessert for a special occasion, the holidays, or simply to satisfy your sweet tooth, this easy vegan pavlova will become a go-to favourite. Get ready to discover how to make a dairy-free pavlova that’s every bit as dreamy as the classic with just a few simple ingredients and the magic of coconut cream. Ingredients You'll Need: 1 can chickpeas   1 cup organic caster sugar   1 teaspoon almond or vanilla extract 1 teaspoon apple cider vinegar 1 tablespoon cornstarch   1 can Nature’s Charm Coconut Whipping Cream Seasonal Fruits for topping Instructions: The night before, place chickpeas and coconut whipping cream in the fridge. The next day, preheat oven to 100 C, and draw a large circle (1 did 20cm) on baking paper. Place on baking tray (pencil side down) and set aside. Drain chickpea water (this is called the aquafaba) through a fine sieve into a very clean, large mixing bowl (reserve chickpeas for other meals).  Using an electric beater, beat aquafaba on low until foamy. Add apple cider vinegar and continue to beat on medium until soft peaks form (and the beaters leave ribbons through the mix).  Continuing to beat on medium, dump 1/3 of the sugar into the mix and beat until it becomes very glossy. At this point, add 1 tablespoon of sugar at a time, raining it in. Beat for 30s between each addition.  Once all sugar has been added, beat, beat, beat! You cannot overbeat aquafaba. You want the mix VERY thick, and very glossy.  Once you’ve reached this point, sift in corn flour and almond extract. Gentle fold through. Dollop the pavlova mix around the prepared baking paper circle, creating a wreath. Bake for 1.5-2.5 hours, then turn off the oven and let cool completely. The pavlova should easily peel of the paper when ready. Top with Nature’s Charm Coconut Whipping Cream and seasonal fruits!  Source: Nature's Charm

Lentil Wellington Recipe

Let’s make this fabulous puff pastry-wrapped lentil Wellington! The lentil-mushroom-walnut mixture is fantastic on its own, and you can use it to make burgers or as a loaf topped with Vegan Richa's amazing gravy. For this vegan Wellington, we are wrapping the lentil loaf in buttery, crisp puff pastry for a crowd-pleasing holiday entree. Onion, garlic, and walnuts get toasted in a skillet and then cooked down with mushrooms. Add in lentils, veggies, and herbs, and you have got a flavor explosion wrapped in golden puff pastry. Ingredients You'll Need: Lentil Wellington: 1 teaspoon oil 1/2 medium onion, chopped (see step 1) 5 cloves of garlic, finely chopped 3/4 cup walnuts, finely chopped 6 to 8 ounces mushrooms such as white, cremini or baby portabella , chopped small 1/2 cup chopped carrots 1/4 cup peas 3/4 to 1 teaspoon sage, ground sage 1/2 teaspoon each dried thyme, oregano 1/4 teaspoon nutmeg or pumpkin pie spice 1/4 teaspoon cayenne 1.5 cups cooked lentils, (I use brown lentils), canned or cooked from dried. 3/4 teaspoon salt or to taste, divided 1 chia egg, (1 tbsp chia seeds mixed with 3 tbsp water. Let it sit until thickened) 1 or 2 vegan puff pastry sheets Gravy: 1 tablespoon olive oil 1/2 medium onion, finely chopped 3 tablespoons all purpose flour, use rice flour for gluten-free 1 tablespoon cornstarch, or more flour for corn-free 2 teaspoons vegan worchestershire sauce, or use soy sauce or chickpea miso 1/2 teaspoon prepared stone ground mustard, or use 1/4 tsp ground mustard + 1/2 tsp vinegar 1/2  teaspoon onion powder 1/2  teaspoon garlic powder 1/4  teaspoon black pepper, or white pepper Pinch nutmeg, or cinnamon 2 tablespoons nutritional yeast Generous dash fresh or dried thyme and sage 1 cup non dairy milk, such as soy or cashew milk or use stock. 1 1/4 cup water, or stock 1/2 teaspoon salt, or more, to taste Instructions: Lentil Wellington: Prep the veggies. I use a small chopper or food processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse carrots and. mushrooms. Defrost the puff pastry sheets, if you haven't already. Heat oil in a skillet over medium heat. Add onion and garlic and a good pinch of salt and cook until golden. 4 minutes. Add walnuts and cook for 2 to 3 minutes to roast. Add mushrooms and carrots and a good pinch of salt. cook for 5 to 7 minutes. Add peas, spices and herbs, and cook for a minute. Add the salt and lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs, like sage or poultry seasoning. Add a tablespoon vegan Worcestershire sauce or bbq sauce or a 1/2 teaspoon stone ground mustard for extra flavor or variation. Add the chia egg and mix in. Add a few tablespoons breadcrumbs or flour, if the mixture is too moist. Or Add another chia egg or some broth if it's too dry, and mash lightly to moisten. (This mixture can be refrigerated for up to 4 days or frozen for up to 3 months.) Roll out the pastry sheets until they're 1" to 2" larger than they started, place the filling. Shape the lentil mixture 1 or 2 well-pressed logs, depending on the pastry sheet design pattern you are using and thickness preferred. Then cut the pastry sheet as desired, use non dairy milk on the side you want to seal, fold over and seal. Brush oil or non-dairy milk on top. (These unbaked loafs can be stored frozen and baked when needed). Bake at 400° F (205° C) for 30 to 35 minutes or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store for up to 3 days. Reheat in the oven for 5 to 10 minutes.) Cool for 15 minutes then slice with a sharp knife. Meanwhile, make the gravy. Heat oil in a skillet over medium heat. Add onion and cook until golden. 4 minutes. Add the flour and cornstarch and mix in and toast for 2 to 3 minutes. Add the sauces and spices and mix in. Add the milk and whisk it in. Then add 1/2 cup water and the salt and keep whisking and add more water. Mix and bring to a boil. Keep whisking frequently. It will take 4 to 6 minutes to thicken. Taste and adjust flavor. Add some soy sauce for additional saltiness. Add some poultry seasoning for additional flavor, if you like. Add more water if too thick. Serve over mashed potatoes or biscuits. Source: Recipe and Photos from Vegan Richa

Boursin Christmas Tree Appetizer Recipe

This festive recipe is quick to make, beautifully festive, and guaranteed to become a holiday staple. Prepare to spread some holiday magic—one loaded cracker or baguette slice at a time! Ingredients You'll Need: Boursin Dairy-Free Spread (at room temperature) Fresh parsley and dill Red bell pepper Pomegranate arils Crackers (or fresh veggies or baguette) Instructions: In a baking dish, soften the plant-based Boursin until it's spreadable. Finely chop the parsley and dill. Cut the red bell pepper into small cubes, reserving one slice to cut into a star shape for the tree topper. On a serving plate, shape the softened Boursin into a cone to resemble a Christmas tree. Evenly sprinkle the chopped parsley and dill over the cheese cone to create the "tree's" greenery. Add the red bell pepper cubes as "lights" around the tree. Place the star-shaped bell pepper piece on top of the tree. Decorate with pomegranate arils to add festive "ornaments." Serve the decorated Boursin tree with crackers for dipping.

Field Roast Hazelnut & Cranberry Roast with Apple Cranberry Sauce and Honeycrisp Salad Recipe

This special Field Roast Hazelnut Cranberry Roast En Croute, stuffed with Smoked Apple Sage Sausages and roasted hazelnuts, gets a sweet note from candied ginger and cranberries. It’s wrapped up in a flaky puff pastry and baked until golden brown. It’s paired here with a quick spiced apple cranberry sauce and a salad of honey crisp apples and walnuts dressed with honey orange vinaigrette.  Recipe from Field Roast. Ingredients You'll Need: Apple Cranberry Sauce ¼ cup shallots, finely diced 12 oz. fresh cranberries (about 3½ cups) 1 Granny Smith apple, peeled, cored and cut into ½ “cubes ¾ cup white sugar 2 large oranges, zested and juiced (about 1 cup) 2 tsp. fresh ginger, finely grated ¼ tsp. ground cinnamon Pinch ground clove  Honey Orange Vinaigrette ¼ cup apple cider vinegar 1 tbsp. grainy mustard ¼ cup fresh squeezed orange juice  1 tsp. orange zest 1 tbsp. honey 2 tbsp. olive oil Pinch cinnamon ¼ tsp. sea salt  ¼ tsp. freshly ground black pepper   2 lb. Hazelnut & Cranberry Plant-Based Roast (thawed for 24 hours in the refrigerator) 1 large leaf lettuce, torn into bite sized pieces (about 8 cups) 2 honey crisp apples, cored and thinly sliced 3 stalks celery, sliced ¼ “thick ½ cup walnuts Instructions: For the apple cranberry sauce, place the shallots, cranberries, diced apple, sugar, orange zest, juice, fresh ginger, cinnamon and clove in a saucepan and slowly bring to a simmer, stirring occasionally. Turn heat down to medium-low and simmer gently for 10 to 12 minutes until cranberries and apples break down and become saucy and thick. Allow to cool before serving.  To make the honey orange vinaigrette, whisk together the apple cider vinegar, grainy mustard, orange juice, zest, honey, olive oil, cinnamon, salt and pepper.  Set aside.  To cook the Field Roast Hazelnut and Cranberry Plant-Based Roast heat the oven to 400°F. Remove the packaging and place roast on a parchment paper lined baking sheet. Drape roast loosely with foil. Bake on the center rack for 45 minutes. Remove foil and continue baking for 15 minutes until internal temperature is 165°F and pastry is golden brown. Let roast rest for 15 minutes before slicing with a serrated knife.  To assemble the salad, place the lettuce on a large serving platter, scatter on the apple slices, celery and walnuts. To serve, drizzle with the honey orange vinaigrette.   Platter up thick slices of the hazelnut cranberry roast and let people help themselves to the apple cranberry sauce and salad.