Recipes

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.

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.

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! 

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!

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.

Pepperoni Pizza Pull-Apart Bread Recipe

Savor the delectable vegan twist on a classic pepperoni pizza with our Pepperoni Pizza Pull-Apart Bread. Soft, pillowy bread infused with rich tomato sauce, melted vegan cheese, and zesty plant-based pepperoni, making it a crowd-pleasing and compassionate delight for any occasion. You'll need these ingredients: 1 loaf of bread8 cloves garlic, minced1/2 cup Earth Balance Vegan Buttery Sticks, melted1 package Field Roast Plant-Based Pepperoni Slices1 cup Miyoko's Liquid Vegan Pizza MozzarellaSalt and black pepper to tasteItalian seasoning to tasteEarth Island Grated Parmesan Cheese or Violife Parmesan to garnishField Roast Chao Creamery’s Cantina Style Queso (optional) Instructions: Preheat the oven to 375 degrees. In a pot, mix the minced garlic with the melted Earth Balance Vegan Buttery Sticks. Cut the bread in strips in one direction, being careful not to cut all the way through the loaf. Rotate the bread 90 degrees and cut in the other direction. Drizzle the garlic butter mixture over the bread and stuff the Field Roast Plant-Based Pepperoni Slices in between the rows. Pour Miyoko‘s Liquid Vegan Pizza Mozzarella all over the top of the bread. Bake for 20 minutes or until the cheese is hot and bubbly. Garnish with salt, black pepper, Italian seasoning, and Earth Island Grated Parmesan Cheese. Serve warm with Field Roast Chao Creamery’s Cantina Style Queso.

Warm Artichoke Dip Recipe

If you're searching for a scrumptious and creamy appetizer that's not only dairy-free but also bursting with flavor, look no further than our Vegan Warm Artichoke Dip. This delightful concoction is a perfect choice for any gathering, whether it's a laid-back family get-together, a friendly potluck, or a festive celebration. The star of the show is the artichokes, which add a delightful tanginess and a satisfying texture that perfectly complements the velvety dip. Enhanced with aromatic garlic and fragrant herbs, this dip promises an explosion of savory tastes with every bite. You’ll need these ingredients:  1 Tofutti Herbs & Chives Better Than Cream Cheese or any other cream cheese 1 can Native Forest Quartered Artichoke Hearts (Drained and chopped) ¼ cup Violife Grated Mozza or Cheddar ¼ cup unsweetened non-dairy milk 2 cloves of garlic (or 10 - we love garlic around here) Oregano Salt Black Pepper Paprika Your choice of crackers Instructions: Preheat oven to 350° F. In a bowl, combine 1 container Tofutti Herbs & Chives Better Than Cream Cheese, 1 can Native Forest Quartered Artichoke Hearts (Drained and chopped), garlic, spices, and ¼ cup non-dairy milk. Mix together until smooth. Add spread to an oven-safe pan. Top with additional shredded Violife Grated Mozza or Cheddar. Bake for 10-15 min or until spread bubbles slightly and/or top layer of cheese melts. Pair with your favourite crackers! We used RW Garcia 3 Seed Sweet Potato Crackers. Enjoy!

Sundried Tomato Ricotta Pasta with Rosemary Recipe

This exquisite dish takes a modern twist on traditional Italian flavors, combining the rich and tangy notes of sun-drenched tomatoes with the creamy smoothness of vegan ricotta. Fragrant rosemary infuses every bite, transporting your taste buds to the sun-soaked hillsides of the Mediterranean. Whether you're a dedicated vegan or simply seeking a new and exciting pasta experience, this recipe is a true celebration of plant-based ingredients coming together in perfect harmony. So, tie on your apron and get ready to create a masterpiece that's as vibrant and satisfying as it is easy to make! Ingredients You'll Need: 2-3 cloves garlic, minced1-2 shallots, slicedFresh Rosemary and Dill, choppedOilala Sundried TomatoesTofutti Better than Ricotta CheeseChickapea Pasta3 cups waterSalt and pepper Instructions: Drain the oil from the sun-dried tomato jar into a large pot or skillet with sides. Chop the sun-dried tomatoes. Set the pot over medium-high heat. Add the shallots and garlic, cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, pinch of salt and pepper, and most of the herbs. Cook until the tomatoes turn deep red and are crisping, 3-5 minutes. Add 3 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente. Mix in a few spoonfuls of Tofutti Better than Ricotta Cheese until creamy. Heat through and top with a few more spoonfuls.