Recipes
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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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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