Recipes
Stroopwafel Milkshake Recipe
Picture this: velvety waves of dairy-free ice cream, swirled with the rich essence of caramelized syrup, and blended to perfection. As you take your first sip, the nostalgic aroma of stroopwafels dances with the creamy coconut or almond milk, creating a symphony of flavors that will transport you to the charming streets of Amsterdam. Ingredients You'll Need: ⅓ cup of oat milk (or your choice of vegan milk) 1 ½ cup of your favourite vegan ice cream 1 tablespoon caramel syrup ½ cup of chopped up Stroop Club vegan traditional caramel stroopwafel or vegan coffee caramel stroopwafel Piece of stroopwafel cut in a square for serving Instructions: Stroopwafel crumbs on the rim of the glass Spread some syrup with your fingers onto the rim of your glass. Crush some crumbs to super fine sandy consistency. Press the rim of the glass into the crumbs like you would with salt for a margarita. Stroopwafel Milkshake Add the milk, syrup and ice cream to the blender, pour in the milk first and make sure your ice cream is scoopable (not rock hard). Blend it all together and before completely smooth, add the stroopwafel crumbs. Blend a little more to make a smooth consistency. Pour the shake into a high glass. With the rim and a stroopwafel triangle it looks fantastic! Wait until you taste the first sip!
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Hellenic Farms Fig Salami Charcuterie Board
The charcuterie board has long been a symbol of sophistication and indulgence, a canvas where flavors and textures harmonize to create a symphony for the taste buds. Traditionally adorned with an array of cured meats and cheeses, the charcuterie board has undergone a plant-powered makeover in recent years, paving the way for a vegan revolution that is equally tantalizing and compassionate. Today, we invite you to embark on a culinary journey that transcends the boundaries of tradition with a Vegan Charcuterie Board featuring the star of the show – Hellenic Farms Fig Salami. Picture this: a beautifully arranged assortment of savory and sweet, crunchy and creamy, all centered around a delightful fig salami that steals the spotlight. The unique combination of flavors, textures, and the visual appeal of this vegan masterpiece will not only please your palate but also make a stunning centerpiece for any gathering, whether it's an intimate dinner party or a grand celebration. Join us as we explore the nuances of crafting a vegan charcuterie board that not only satisfies the senses but also aligns with a compassionate and sustainable lifestyle. It's time to reimagine the classic charcuterie experience with a touch of plant-based elegance! Start off with your display board or plate of choice. Lay down your favourite vegan cheeses, crackers, fruits and veggies, and of course, the Hellenic Farms fig salami. Dig in! For our full charcuterie collection, click here.
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Mediterranean Beyond Burger Recipe
Packed with the vibrant flavors of the Mediterranean region, this plant-based burger is a celebration of fresh ingredients, bold spices, and a symphony of tastes that will transport you to sun-soaked coastlines and charming villages. It's a culinary masterpiece that brings the best of both worlds to your plate. Ingredients You'll Need: 1 package Beyond Burger Patties 1/4 c. cilantro 1/2 tsp. ground coriander 1/4 c. ketchup 1/2 tsp. curry powder 2 plant-based buns 1/2 red onion Crumbled plant-based feta Instructions: Bring a grill pan to medium-high heat. Sprinkle each side of the Beyond Burger® patties with ground coriander. Add patties to the pan and cook according to packaging, about 4 minutes each side. While the Beyond Burger cooks, slice the red onion into half-inch slices. Cook the slices flat side down on the grill pan until the onion is tender and has begun to caramelize, about 5 – 7 minutes each side. Prepare the spicy ketchup: stir together ¼ cup ketchup and 1/2 tsp. curry powder. Remove patty and onion from the grill pan. Heat the buns on the pan. Once cooked, serve the Beyond Burgers on a toasted bun topped with spicy ketchup, grilled onion, cilantro, and crumbled feta. Enjoy! Credit: Beyond Meat
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Dressed Breakfast Stroopwafels Recipe
Who sa Who said you can't have dessert for breakfast? All you need for this simple recipe is stroopwafels and your favourite toppings. Fruits make it healthy, right? Ingredients You'll Need: 2 Stroop Club Vegan Stroopwafels 2 tablespoons of vegan yogurt 2 tablespoons of your favourite spread such as peanut butter, pistachio butter, hazelnut cocoa spread (the options are endless) Other toppings such as fresh fruit, coconut flakes, almond slivers, chocolate chips, or anything your heart desires Instructions: Start off with your stroopwafel base (aka edible plate). Spread some yogurt and/or other spreads onto your stroopwafel. Top with fresh fruit and/or other toppings. Enjoy!
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Creamy Pesto Pasta Salad with Fig Salami Recipe
This vibrant dish marries the richness of a velvety vegan pesto sauce with the sweet and savory notes of fig salami, resulting in a harmonious symphony of tastes and textures. The vibrant pesto dressing, brimming with toasted almonds, kale, creamy avocado and zesty garlic, hugs every pieces of al dente pasta, creating a mouthwatering blend that's equal parts comforting and refreshing. But what truly sets this pasta salad apart is the addition of luscious fig salami. These delightful morsels add a delightful chewiness and an intriguing earthy sweetness, giving your palate a unique experience that's both luxurious and unexpected. This vegan Creamy Pesto Pasta Salad with Fig Salami is a wonderful dish to share with friends and family at picnics, potlucks, or as a delightful weeknight dinner. It's not only delicious but also quick and easy to make, allowing you to savor gourmet flavors without a lot of effort. Let's dive into the recipe and create a vegan masterpiece that's sure to leave everyone asking for seconds! Ingredients You'll Need: 12 oz prepared Pasta (I used Vegetable Radiatore) Pesto (recipe below) 1 package Hellenic Farms Fig Salami w/ Smoked Paprika, cubed 1 Shallot, thinly sliced 1 pint Cherry Tomatoes, halved Additional salt to taste Pasta Instructions: Combine all prepped ingredients, adjusting salt to taste. Serve cold. Almond, Kale & Avocado Pesto: 1/4 cup Toasted Almonds 2 cloves Garlic 1 cup Chopped Kale 1/2 tsp Salt 1/4 tsp Black Pepper 1/4 cup Olive Oil 3 T Lemon Juice 1 Avocado Pesto Instructions: Using a mortar and pestle or food processor, grind the almonds and garlic. Add kale, salt & pepper, and about half of the oil. Continue to crush and combine, gradually adding the rest of the oil and lemon juice until you have a coarse paste. Finally add and smash avocado, combine well until creamy. Credit: @forfoodandforests.
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Vegan Salami and Cheese Rolls Recipe
If you're looking for a mouthwatering and satisfying appetizer that's completely plant-based, look no further! These Vegan Salami and Cheese Rolls are a delightful combination of savory flavors and textures that will please vegans and non-vegans alike. With crispy layers of flaky pastry, savory vegan salami, and vegan parm, these rolls are perfect for parties, game nights, or simply as a delectable snack. Let's get started on making these irresistible Vegan Salami and Cheese Rolls that are sure to impress your taste buds and your guests! Ingredients You'll Need: 1/4 cup Parsley, chopped 2 tbsp Vegan Butter, melted Pinch of Sea Salt & Black Pepper 8 oz tube vegan friendly Crescent Rolls Approx half package Hellenic Farms Fig Salami, thinly sliced (We used almond & black pepper flavour) 1/4 to 1/2 cup Shredded Vegan Parmesan Instructions: Preheat oven to 350 F. Combine butter, parsley, salt & pepper. Set aside. On a lightly floured surface, roll out crescent dough into a single rectangular sheet with no creases. Lightly brush the dough with the parsley mixture. Leave plenty left for the last step. Top with thin slices of vegan salami. Sprinkle Parmesan on top. Gently but tightly, roll the sheet from the long side up into a long roll. Cut into 16 even pieces and arrange in an 8x8 (or smaller) pan. Brush top with additional parsley butter mixture and a small sprinkle of Parmesan. Bake at 350 F until golden brown, about 15-20 minutes. Credit: @forfoodandforests.
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Vegan Nachos with Fig Salami and Cashew Dip Recipe
Today’s recipe is vegan nachos made with fig salami with paprika, and cashew dip; a Mexican-inspired recipe with flavors from the Mediterranean and the Caribbean. These vegan nachos are a crowd-pleaser and the perfect easy appetizer idea. Ingredients You'll Need: Hellenic Farms Fig Salami with Paprika Plant-Based Beef Crumbles Cashew Cheese Dip Chopped Tomato Chopped Onions Chopped Peppers Double Roasted Tomato Salsa Avocado Slices Plantain Tostones or Tortilla Chips Instructions: Sauté the veggies, vegan crumble, and fig salami in some Yiayia and Friends Extra Virgin Olive Oil. Combine and arrange the plantain tostones (or tortilla chips) All those ingredients are on top of a bed of plantain tostones with lime, and cassava tostones with salt. Credit: Spoonabilities recipes with a few of our own additions.
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Beyond Elote Burger Recipe
Picture this: a juicy Beyond Meat patty, sizzling on the grill, topped with a generous slather of slightly spicy and tangy elote, and creamy avocado. All of these delicious elements are lovingly sandwiched between a soft, toasted bun. Ingredients You'll Need: 1 package Beyond Burger Patties 1 avocado, halved and sliced Butter lettuce Plant-based buns 2 corn on the cob, kernels removed 2 tbsp vegan mayonnaise 2 tbsp vegan sour cream 1/2 tbsp olive oil 1/2 lime, zested and juiced 2 tsp chili powder 1/4 c. finely chopped cilantro Kosher salt 1/2 c plant-based shredded parmesan cheese Instructions - Elote: Grill corn until all sides are charred. Cut grilled corn kernels from cobs. In a small bowl, mix together mayonnaise, sour cream, olive oil, lime zest and juice, chili powder, cilantro, and parmesan. Add corn kernels and stir, seasoning generously with kosher salt. Instructions - Burger: Grill Beyond Burger® patties on a lightly oiled, heated gas grill. Grill on medium-high for 3 minutes on one side. Flip and grill for another 3-4 minutes. Top the bottom bun with lettuce leaf followed by Beyond Burger, sliced avocado, and the Mexican street corn mixture. Place top bun on and enjoy! Credit: Beyond Meat
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Stroopwafel S'mores Recipe
Indulge in a delightful twist on the classic campfire treat with vegan stroopwafel s'mores! Elevating the traditional s'mores experience to new heights, these delectable delights feature a Dutch-inspired vegan stroopwafel as the perfect substitute for the conventional graham cracker. Imagine a luscious layer of gooey, dairy-free marshmallow sandwiched between two thin, crispy stroopwafels, with a rich, velvety chocolate square in the middle. The result? A heavenly combination of chewy, crunchy, and melt-in-your-mouth goodness that will transport your taste buds to a whole new realm of flavor. Ingredients You'll Need: 4 pieces of Dandies marshmallows 4 Stroop Club stroopwafels 1 cup dark chocolate chips Instructions: Melt the chocolate chips either in the microwave or on the stove with a double boiler. The easiest way to temper your chocolate is to melt and heat ⅔ of the chocolate first and then add the last ⅓ to your bowl. When it’s all melted and beautifully dark and smooth let it cool slightly again. Put a piece of marshmallow on a stroopwafel, dip the entire creation into the chocolate, covering the whole mount with chocolate. Let drip/cool on a rack. You can make it a tiny bit more complicated by getting a bigger slab of marshmallow, cutting out circles with a round cookie cutter and placing them in between 2 stroopwafels. Dip the sides in chocolate and voila. We like to cut these in triangles, somehow it makes them less sweet. (Yeah right).
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Simple Vegan Caesar Salad Dressing Recipe
Gone are the days when Caesar salad was off-limits for vegans. Our recipe replaces traditional ingredients like anchovies, egg, and Parmesan cheese with wholesome, plant-based alternatives that capture the essence of the original dressing.
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Vegan Chicken Alfredo Artichoke Pizza Recipe
A delicious twist on a classic Italian favorite! This pizza is the best homemade pizza we have ever had and it is so unbelievably easy to make. In this recipe, we'll use NONA's Alfredo Sauce that is smooth an decadent cashew cream with earthy oregano and savoury basil. We'll top our pizza with chunks of vegan chicken made from soy curls, fresh arugula, and hearty artichoke hearts! Ingredients You'll Need: Wholly Veggie Cauliflower Pizza Crust NONA Vegan Alfredo Sauce Butler Soy Curls Butler Chik-Style Seasoning San Remo Marinated Artichoke Hearts Arugula Instructions: First, prepare the Soy Curls by pouring 1-2 cups dry soy curls into a bowl. Immerse the soy curls in water and let soak for 10 minutes. Drain excess water. Coat in 4 tsp Butler Chik-Style Seasoning. Heat in a skillet on medium heat & stir until browned. While you are cooking the soy curls, prepare the pizza. Preheat oven to 400°C degrees Celsius. Remove Wholly Veggie Cauliflower Pizza Crust from packaging. Spread a layer of Nona’s Vegan Alfredo Sauce. Top crust with Arugula, San Remo Marinated Artichoke Hearts, and fried Soy Curls. Bake at 400°C for 15-17 minutes. Dip your pizza in remaining Nona Alfredo Sauce and enjoy!
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Plant-Based Classic Breakfast Recipe
Introducing a plant-based twist on the timeless classic breakfast that will have your taste buds dancing with delight! This recipe combines all the comforting elements of a traditional breakfast while embracing the goodness of plant-based ingredients. We've reimagined your morning meal with a delectable medley of warm, toasty bread, sizzling vegan bacon, savory vegan sausages, and perfectly poached vegan eggs. Ingredients You'll Need: 2 slices of bread 2 tbsp Melted Earth Balance Vegan Cooking & Baking Sticks 4 strips of Happy Veggie World Bac'n 2 Beyond Meat Breakfast Sausage Classic Links 2 Happy Veggie World Poached Eggs Instructions: Brush one side of each bread slice with melted butter. Heat a pan over medium-high heat. Add the bread slices and cook for 3 minutes until golden on both sides. In the same pan, cook the bacon, sausage, and eggs over medium-high heat until browned on the bottom, about 3 to 4 minutes. Flip with tongs and cook until browned on the other side, about another 3 to 4 minutes. Assemble the cooked bacon, sausage, and eggs between the two slices of bread. Serve and enjoy your classic breakfast!
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Cheesy Tomato Baguette Melt Recipe
This appetizer combines the rich and tangy flavors of ripe tomatoes with the creamy, gooey goodness of vegan cheese, all nestled atop a crusty baguette. Whether you're a dedicated vegan or simply looking to explore plant-based delights, this dish promises to satisfy your cravings and leave your taste buds dancing with delight. Get ready to experience the perfect harmony of textures and tastes as we guide you through crafting a sandwich that's bursting with mouthwatering satisfaction. Ingredients You'll Need: 1 baguette 2 garlic cloves, crushed 4 tbsp tomato sauce Salt and black pepper Italian seasoning 2 tbsp fresh basil Miyoko's Liquid Vegan Pizza Mozzarella Instructions: Preheat the oven to 375°F (190°C). Cut the baguette into slices and the tomatoes into half. In a heat pan, mix the crushed garlic, tomato sauce, and Italian seasoning until well combined. Spread the tomato mixture evenly over each baguette slice. Top each slice with the halved tomatoes. Spread Miyoko's Liquid Vegan Pizza Mozzarella over the tomatoes. Bake in the preheated oven for 10-15 minutes or until the mozzarella has begun to bubble slightly. Season with salt and black pepper to taste and garnish with a few basil leaves before serving.
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