Recipes
Juicy Marbles Meaty Meat Crunchy Rice Noodle Salad Recipe
This quick and crunchy masterpiece will obliterate every crisp, crackle, and snap craving that’s been festering inside you like a long-repressed desire to run away to a five-star resort. Not only is this salad an absolute green machine, brimming with fresh veggies and punchy herbs (society, it’s time we put some respect on coriander’s name), but it’s also a full-blown textural thrill ride. We’re talking chewy noodles tangled up with crisp snap peas and refreshing cucumber, laying the foundation for the tender, juicy glory of Meaty Meat slices, that shamelessly guzzle a tangy, toasty, umami-packed dressing. And if you, like the rest of us, are wistfully refreshing flight deals to Thailand in the hopes of manifesting your White Lotus fantasy, let this bowl hold you over until your bank account (or questionable life choices) catch up. Until then, grab your chopsticks and pretend you’re dining poolside. Passport not required. Ingredients You'll Need: Dressing 6 tbsp soy sauce 4 tbsp sesame oil 4 tbsp fresh lime juice 2 tsp maple syrup Noodle Salad 100 g noodles of your choice (dry weight) - rice noodles or mung bean noodles work great 100 g snap peas 3-4 baby or Persian cucumbers 1 spring onion 1 red or green chili ½ cup fresh coriander and mint Meaty Meat Slices 2 Meaty Meat Pork 2-3 tbsp neutral oil (sunflower, canola or vegetable oil) ½ tsp salt ¼ tsp cracked pepper Instructions: Mise en place Cook rice noodles according to the package instructions. Slice snow peas into matchsticks. Cut cucumber into 5 mm thick slices. Thinly slice spring onion and chili. Destem coriander and mint leaves. Dressing In a jar mix together soy sauce, sesame oil, fresh lime juice and maple syrup. Shake the jar to emulsify the dressing. Meaty Meat Slices Defrost Meaty Meat in the fridge overnight. If you forgot, don’t stress—place it in a bowl of cold tap water and let it sit for 60 minutes to thaw. Meaty Meat doesn’t have to be completely defrosted, as it is slightly easier to cut when partially frozen. Remove Meaty Meat from its packaging. Cut each hunk of meat in half vertically, then slice each half into thin strips. Season the strips with salt and pepper. Heat neutral oil in a pan over medium heat. When hot, place the strips into the pan and cook for 7-9 minutes, until nicely browned on all sides. Do not overcrowd the pan to ensure even cooking—you may need to do this in batches. Once you are happy with the browning, remove from heat. Serve Divide the rice noodles between two bowls. Add snap peas and cucumbers. Nestle in the Meaty Meat slices. Sprinkle the salad with coriander and mint. Pour over the dressing and enjoy!
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Juicy Marbles Meaty Mushroom Phyllo Pie Recipe
Thanks to the delightful contrast of textures in the dish - lush, crispy, and chewy, this pie is a crowd-pleaser, a harbinger of culinary ovations, a palate charmer, or even a recipe for rapture, as one might say casually. Chunks of Marbles and mushrooms get doused in a rich gravy-like, rich sauce, made with a secret ingredient (okay, it’s coffee), then topped with delicate wavy lace of crispy phyllo pastry. This dish pairs wonderfully with a spoonful of cold, creamy yogurt or a leafy side salad. It’s all about contrast (creamy vs. crispy, hot vs. cold), you get what I mean? Serves: 4-6Preparation time: 60-70 minutes Ingredients You'll Need: Pie 1 Juicy Marbles Loin 350 ml Vegetable stock 150 ml red wine 100 ml Coffee 7 tbsp soy sauce 3 tbsp balsamic vinegar 1 tbsp mustard 4 tbsp olive oil 4-6 shallots (100 g) 4 cloves of garlic 350 g mixed mushrooms (I used button and oyster mushrooms) 2 carrots (125 g) 1 celery stalk (80 g) 1 tsp salt ¼ tsp black pepper ¼ tsp cinnamon ½ tsp rosemary (fresh or dried, finely chopped) ½ tsp sage (fresh or dried, finely chopped) 1 tsp thyme (fresh or dried) 2 bay leaves 2 tbsp tomato paste 2 tsp soy 1 tsp balsamic 6 tbsp water 3 tbsp flour 6 sheets of Phyllo pastry ‘Egg wash’ 6 tbsp vegan milk 6 tbsp neutral oil Instructions Chop Juicy Marbles Loin into 2,5 x 2,5 cm chunks. In a jug, mix together 350 ml vegetable stock, 150 ml red wine, 100 ml coffee, 3 tbsp soy sauce, 1 tbsp balsamic vinegar, and 1 tbsp mustard. Prepare your mise en place. Halve 4-6 shallots, finely slice 4 garlic cloves, tear apart/slice 350 g mushrooms, chop 2 carrots and 1 celery stalk. Heat 2 tbsp olive oil in a pan and fry Marbles chunks in batches. Season each batch with salt and pepper, and pan-fry until golden brown before removing it from the pan. Heat 2 tbsp olive oil in a pan. Add shallots and fry for 5-7 minutes until they start to caramelize. Add sliced garlic and fry for 1-2 minutes before adding chopped carrots, celery and mushrooms. Season with 1 tsp salt, ¼ tsp black pepper, ¼ tsp cinnamon, ½ tsp rosemary, ½ tsp sage, 1 tsp thyme and 2 bay leaves. Cook for 5 minutes. Add 2 tbsp tomato paste and fry for 5 minutes until it starts to caramelize and turns dark red. Season it with 3 tbsp soy sauce, and 1 tbsp balsamic vinegar. Use the liquid mixture to deglaze the pan. Mix 3 tbsp flour/cornstarch and 6 tbsp water to make a slurry. Add to the pan, mix well, and cook until thickened. Add your Marbles chunks to the pan, and mix well to coat them in the sauce. Preheat the oven to 200 degrees Celsius. Prepare the ‘egg wash’ by mixing 6 tbsp plant milk and 6 tbsp neutral oil. Spread a sheet of phyllo dough on your counter and brush it with the ‘egg wash’. Crumple it with your hands and place it on top of the sauce. Repeat the same process with another 5 sheets to cover the whole surface of the pan. Bake in the oven for 30-35 minutes, until the top is golden brown and the sauce bubbles.
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Juicy Marbles Meaty Meat, Roasted Beet, and Radicchio Salad Recipe
Salad is usually the least talked about part of a dinner spread, and we are on a mission to change that. By combining fancy-looking bitter leaves, roasted beets, spicy caramelized pumpkin seeds, herby yogurt dressing, and chunks of pan-seared Marbles, we are actively working on dismantling the oppressive monopoly of mayonnaise-forward salads. Not only does this seasonal, colorful (and might we add, healthy and balanced, if you even care) salad look stunning, it also takes care of your cravings for creamy dressing, crunchy topping, 2 of your 5-a-day, and your daily protein intake. This recipe serves two but can be easily scaled up or down, depending on the number of people you're entertaining. You are also allowed to eat it alone, but only if you take pictures and show them to people later. Serves: 2Preparation time: 70 minutes (60 minutes baking time + preparation and serving) Ingredients You'll Need: Salad 2 Juicy Marbles Filets or 2 Meaty Meat 2 beets ½ tbsp olive oil ½ tsp salt ¼ tsp cracked black pepper 100-120 g radicchio (1 small head) Spicy Pumpkin Clusters 1 tsp olive oil 50 g pumpkin seeds 1 tsp maple syrup ¼ tsp salt 1 ½ tsp spicy smoked paprika/chili Freshly cracked black pepper Yogurt Dressing 100 g thick vegan yogurt 1 tsp mustard (We like half ground) ½ salt 10 g fresh herbs (a mix of dill, mint, and chives works great) 1 tbsp olive oil 1 tbsp lemon juice Instructions: Roasted Beets Preheat the oven to 180 degrees Celsius. Wash, scrub, and dry the beets. Season them with ½ tsp salt, ¼ cracked black pepper, and 1 tsp olive oil. Wrap each beet individually in foil and bake for 1 hour. You can check for doneness with a fork. Once baked, carefully remove the foil, then peel and cut them into bite-sized pieces. Yogurt Dressing Finely chop 10 g of herbs of your choice. Mix 100 g yogurt, 1 tsp mustard, ½ tsp salt, 1 tbsp olive oil, 1 tbsp lemon juice, and 10 g finely chopped fresh. Spicy Pumpkin Clusters Add 1 tbsp olive oil to a pan along with 50 g pumpkin seeds. Toast them on low-medium heat until they start to pop. Add 1 tsp maple, 1 ½ tsp spicy smoked paprika, ¼ tsp salt, and ¼ tsp cracked black pepper. Cook while stirring for another 1-2 minutes to caramelize. Spread the seeds on a plate or parchment paper to let them cool down and crisp up. Salad Wash the radicchio and tear it into bite-size pieces. Cut or slice your chosen Juicy Marbles product. Heat 1 tbsp olive oil in a pan, add your Marbles and season well with salt and pepper. Slowly cook on medium heat, turning to crisp up on all sides. It should take 5-7 minutes. Lightly season radicchio and roasted beets with olive oil, apple cider vinegar, salt and pepper To serve, spread yogurt on a plate, then scatter the radicchio leaves, roasted beets, and Marbles on top. Sprinkled with pumpkin seed clusters, and enjoy!
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Juicy Marbles Meaty Meat Chili and Baked Potato Party Recipe
You’ve heard of Taco Tuesdays, but did you hear about Tater Thursdays? Switch the good, old tortillas for some creamy, cozy baked potatoes and stuff them with delightfully spicy and savory Marbles chili. Mindfully curate an array of toppings, including but not limited to onions of all kinds (raw white, pickled red, finely sliced green), fresh coriander, yogurt or sour cream, creamy ripe avocados, fresh lime, different salsas, and grated cheese. While this meal can be a comforting dinner for one, it is also a great dinner party recipe to keep in your back pocket. This easy-to-prepare, interactive dinner will give your guests the freedom to build their perfect chili-loaded potato with desired toppings, and you'll be crowned the next hosting king or queen. Ingredients You'll Need: Marbles Chili 3 x Juicy Marbles Meaty Meat 2 red onions 5 cloves of garlic 2 tsp ground cumin 2 tsp chili flakes 3 tsp smoked paprika 3 tsp salt 4 tbsp tomato paste 800 g crushed tomatoes (2 x 400g can) 3 tbsp cocoa powder/60 g dark chocolate 1 tbsp brown sugar 330 ml lager beer 400 g beans (1 x 400g can) Juice of 1 lime Extras to serve the Chili with Baked potatoes (sweet or regular) Vegan yogurt or sour cream Pickled or fresh onions Coriander Green onion Avocado Fresh lime Vegan grated cheese Instructions Cut Juicy Marbles Meaty meat into 2x2 cm chunks. Heat 2 tbsp olive oil in a pan. Cook Meaty meat chunks in batches, and do not overcrowd the pan to ensure nice browning. Remove from the pan and put aside. Season with salt and pepper while cooking. In a pot, heat 2 olive oil. Add finely diced onion and cook for 4-5 minutes before adding pressed garlic. Cook for 2 minutes, making sure that the garlic doesn’t burn. Add 2 tsp ground cumin, 2 tsp chili flakes, 3 tsp smoked paprika, and cook for 2-3 minutes to bloom the spices. Add 4 tbsp tomato paste and let it caramelize for 3-4 minutes until dark red. Deglaze the pan with 330 ml lager beer, scraping the bottom of the pot. Add crushed tomatoes, mix well, and season with 3 tsp salt and 1 tbsp brown sugar. Add 3 tbsp cocoa powder/60 g dark chocolate for a deeper and richer flavor. Transfer Meaty meat chunks into the sauce and cook for 30-40 minutes, mixing every couple of minutes to prevent burning on the bottom. When the Chili is cooked, add 1 can of drained and rinsed beans, as well as juice and zest of 1 lime. Taste and adjust the seasoning. Serve spooned over baked potatoes with toppings of your choice.
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Strawberries & Cream Shortcake Smoothie Recipe
It’s like bringing a piece of strawberry shortcake with you on the go. Who says dessert can't be healthy? This strawberry shortcake protein smoothie combines the luscious flavors of ripe strawberries and creamy oat goodness into a nutritious treat that fuels your day. Made with Good Protein Strawberries & Cream Protein Powder, this smoothie offers a delicious way to satisfy your sweet tooth while packing in muscle-building protein. Whether you're looking for a post-workout snack, a quick breakfast, or a guilt-free dessert, this recipe is sure to hit the sweet spot. Enjoy the classic taste of strawberry shortcake in a glass—easy, wholesome, and irresistibly good! Ingredients You'll Need: 500ml of oat milk (or your choice of milk alternative) 1 cup of frozen strawberries ½ cup of frozen banana 1 scoop Good Protein Strawberries and Cream All-in-One Protein Powder Instructions: Blend all ingredients together. Enjoy!
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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.
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The Laughing Cow Pasta with White Beans Recipe
Looking for a creamy, satisfying, and plant-based pasta dish? This Laughing Cow vegan cheese pasta with white beans is the perfect combination of rich flavor and nourishing ingredients. Ingredients You'll Need: 8 oz. pasta (linguine, fettuccine, or your choice) 2 tbsp olive oil 4 wedges of The Laughing Cow Garlic & Herb Wedges 4 cloves garlic, minced 1/4 yellow onion, chopped 1/2 cup plant-based milk Salt & pepper, to taste 1 can cannellini beans, drained and rinsed 2 cups kale, chopped Nutritional yeast and hemp seeds, for garnish Instructions: Cook the pasta according to package instructions. Drain and set aside. Sauté the garlic and onion: In a large pan, heat olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until soft and fragrant, about 2-3 minutes. Melt the cheese: Lower the heat and add The Laughing Cow cheese wedges and plant-based milk. Stir continuously until the cheese has melted and forms a smooth, creamy sauce. Add the beans and kale: Stir in the cannellini beans and chopped kale, cooking for another 2-3 minutes until the kale is wilted and well combined. Combine with pasta: Add the cooked pasta to the pan, tossing everything together until the pasta is fully coated with the creamy sauce. Season and garnish: Season with salt and pepper to taste. Sprinkle nutritional yeast and hemp seeds on top for extra flavor and nutrition.
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Fall Apple Salad with Babybel Recipe
As the leaves begin to turn and the air becomes crisp, it's the perfect time to savor the flavors of fall with this delightful autumn-inspired salad. Ingredients You'll Need: 2 cups mixed greens 1 apple, thinly sliced 1/4 cup toasted pecans 1/4 cup dried cranberries 3 Babybel Plant-Based Cheese, quartered Balsamic vinaigrette or your choice of salad dressing, to taste Salt & pepper, to taste Fresh mint leaves, for garnish Hemp seeds for extra nutrition Instructions: In a large bowl, toss the mixed greens with apple slices, toasted pecans, and dried cranberries. Gently fold in the quartered Babybel Plant-Based Cheese. Drizzle with balsamic vinaigrette and season with salt and pepper to taste. Sprinkle with hemp seeds for added nutrition. Garnish with fresh mint leaves for a refreshing finish.
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Zucchini Summer Squash with Violife Parmesan Cheese Recipe
Summer is the perfect time to indulge in fresh, light, and delicious meals. Zucchini and summer squash are at their peak, and incorporating them into your dishes can add a vibrant and nutritious touch to your summer menu. This Zucchini Summer Squash with Violife Parmesan Cheese is a simple yet flavorful dish that's ready in under 30 minutes. Let's dive in! Ingredients You'll Need: 2 medium zucchinis, sliced into rounds 2 medium summer squash, sliced into rounds 2 tablespoons olive oil 3 cloves garlic, minced 1 tsp dried oregano Salt and pepper to taste 1/2 cup Violife parmesan cheese Fresh parsley or basil for garnish Instructions: Prepare the Vegetables: Wash and dry the zucchini and summer squash. Slice them into rounds about 1/4 inch thick. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Add the sliced zucchinis and summer squash to the skillet. Season with salt and pepper Sauté the vegetables for about 5-7 minutes, gently flipping, until they are tender and slightly browned. Cook in batches to not overcrowd the pan. Add the Vegan Parmesan Cheese: Sprinkle the vegan parmesan cheese over the sautéed vegetables. Stir gently to combine, allowing the cheese to melt slightly and coat the vegetables evenly. Serve: Transfer the vegetables to a serving dish. Garnish with fresh parsley or basil. Serve immediately and enjoy! Try adding other herbs and spices like thyme, rosemary, or red pepper flakes for an extra kick of flavor. A squeeze of fresh lemon on top is great as well. This dish pairs well with pasta, over rice or quinoa, or mixed with leafy greens, cherry tomatoes and a light vinaigrette for a refreshing salad. Enjoy!
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One-Pot Butter Beans Recipe
This recipe features tender butter beans simmered in a luscious, savory sauce, infused with a medley of herbs and spices that evoke the comforting essence of traditional Marry Me Chicken. Nurishh cheese brings everything together by making this dish a rich and creamy one! With just one pot and a handful of ingredients, you can create a meal that’s both nourishing and indulgent, ideal for busy weeknights or a cozy weekend dinner. Ingredients You'll Need: ½ cup Nurishh Mozzarella Style Shreds 2 tbsp olive oil 2 cloves garlic, minced 1 shallot, minced 2 tbsp tomato paste ½ cup vegetable broth 1 16-ounce can of butter beans, drained and rinsed 2 handfuls of baby spinach ¼ cup cherry tomatoes, halved For Garnishing: ¼ cup plant-based cream or milk Red pepper flakes, to taste Nutritional yeast, to taste Salt and black pepper, to taste Thyme Serve with: Sourdough bread, toasted with plant-based butter Instructions: In a large pan, heat the olive oil over medium heat. Sauté the minced garlic and shallot until translucent. Stir in the tomato paste, then add the cherry tomatoes, butter beans, and baby spinach. Cook for 1 minute, stirring occasionally. Pour in the vegetable broth and add the Nurishh Mozzarella Style Slices. Cover the pan and let it simmer for 5 minutes. Meanwhile, spread plant-based butter on the sourdough bread and toast until golden brown. Season the mixture with salt and black pepper. Garnish with plant-based cream or milk, red pepper flakes, nutritional yeast, and thyme. Serve hot with the toasted sourdough bread. Enjoy!
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Spicy Tequila Lime Ramen Bowl Recipe with Gordon Ramsay
Check out this Spicy Tequila Lime masterpiece by Gordon Ramsay for Chef Woo! Crispy miso tofu, tender broccolini, and aromatic cilantro in a perfectly balanced spicy and tangy ramen broth. Welcome to another exciting cooking adventure with Gordon Ramsay! Watch to learn how to recreate this delicious dish at home and don't forget - Chef Woo ramen packs 20g of plant-based protein in each cup, making it a healthy and tasty meal for a quick meal anytime. Get ready to elevate your ramen game to a whole new level with this mouthwatering recipe. So, grab your apron and let's get cooking! Find the link to the YouTube video here - Gordon Ramsay Makes Spicy Tequila Lime Bowl With Chef Woo.
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Vegan Chocolate Chip Banana Bread Recipe
Vegan Chocolate Chip Banana Bread Recipe A long standing fan favourite, banana bread, gets even better when you add in chocolate chips! It adds a decadent flavour, transforming it into more of a dessert, but one that can be enjoyed any time of day! And with Easter right around the corner this simple recipe can be made ahead of time to enjoy over the whole weekend. Pair it with coffee, tea, or all on its own. Who will you be sharing yours with?! Ingredients you'll need: 2 cups All Purpose Flour 1 cup Light Brown Sugar 3 teaspoons Baking Powder ½ teaspoon Salt 1 teaspoon Ground Cinnamon 3 Medium Mashed Ripe Banana ½ cup plant based milk 3 Tablespoons Coconut Oil - melted then cooled 1 Flax Egg (see instructions for how to make) 1 cup Vegan Chocolate Chips Instructions: Preheat the oven to 350°F (180°C). Line a 9×5 inch loaf pan with parchment paper. Sift the flour into a mixing bowl and add the brown sugar, baking powder, salt, cinnamon, and mix together. In a mixing bowl blend mashed bananas, plant based milk and coconut oil, mix until just combined. Prepare your flax egg by mixing 1 TBSP ground flaxseed with 3 TBSP hot water and allow it to sit 5 min to become like a gel. Pour the blended banana mix over the dry ingredients, add the flax egg and mix well. Add the vegan chocolate chips and fold them in. Pour the batter into your prepared loaf pan and spread it out evenly. Sprinkle vegan chocolate chips on top if desired. Place into the oven and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let it cool in the pan for a few minutes before transferring it to a wire cooling rack to cool. Slice & enjoy!! *Recipe adapted from Loving it Vegan.
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Ah Nui XO Sauce Zucchini Noodles with Soy Curls Recipe
Our star ingredient, Ah Nui XO Sauce, adds a rich umami depth to the dish, elevating it to gourmet status. This dish is a tantalizing fusion of vibrant flavors and wholesome ingredients, promising a delightful dining experience that's both nutritious and satisfying. Quick to prepare and bursting with exquisite flavors, it's bound to become a favorite in your repertoire of go-to dishes. Get ready to embark on a culinary journey that marries innovation with classic tastes, creating a dish that's both comforting and exciting! Ingredients You'll Need: 1 Tbsp cooking oil 1/2 cup rehydrated Butler Soy Curls, squeezed dry 2 medium zucchini spiralized 1 1/2 tbsp Ah Nui XO Sauce 1 tbsp soy sauce (more if you like more salt) 1/2 tbsp black vinegar or sub balsamic vinegar 1 scallion thinly sliced for garnish Toasted sesame seeds for garnish (optional) Extra chili flakes if you like extra spicy Instructions: In a skillet over medium-high heat, add cooking oil and zucchini noodles and stir fry until zucchini becomes tender. Drain zucchini noodles by placing them into a colander and shaking the colander a few times over the sink. Let zucchini noodles cool in a colander, so that any remaining liquid will drain out. Add XO Sauce, soy sauce and vinegar to a small mixing bowl. Stir until evenly mixed. Taste and adjust as needed. Add zucchini noodles to a large bowl with rehydrated soy curls. Pour in about half the sauce and toss until zucchini noodles are fully coated. Taste and add more sauce as needed. Garnish with scallions and toasted sesame seeds. Add extra dry chili flakes if you like spicy and serve. Zucchini Noodle Tips: Wide zucchini spirals with the vegetable cutter tend to coat the sauce better. After the zucchini noodles are done cooking, make sure to thoroughly drain them so they aren’t watery. Don’t only drain the water from the skillet. Remove the noodles and place them into a colander to make sure all the water is drained.
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