Recipes

Juicy Marbles Lamb on Creamy Bean Puree with Herby Marinated Tomatoes Recipe

As the leaves transform into a tapestry of autumn hues and the air turns crisp, this comforting yet refreshing dish is the perfect way to welcome the season. Creamy, velvety bean purée meets tender, juicy Meaty Meat Lamb, balanced beautifully with a cool burst of herby, tangy tomatoes. It’s a beautiful bridge between seasons, where summer’s vibrancy meets fall’s comforting embrace.Ingredients You'll Need:Herby Marinated Tomatoes 1 cup / 200 g tomatoes of your choice (cut into smaller pieces) 1 cup / 20 g mixed soft herbs (parsley, basil, dill, chives or mint, destemmed and tightly packed) 1 small garlic clove (finely minced or grated) 2 tbsp olive oil 3 tbsp vinegar of your choice 1 tsp salt ¼ tsp cracked black pepper Warm White Bean Puree 2 tbsp olive oil 1 medium-sized shallot 1 garlic clove 1 can white beans (Cannellini, Navy, Butter, or Great Northern) 1/4 cup / 60 ml water 3/4 tsp salt ¼ tsp cracked black pepper   Pan-fried Meaty Meat 1 Meaty Meat Lamb-ish 1 tbsp olive oil ¼ tsp salt ¼ tsp cracked black pepper  Optional Olive oil and flaky salt (to finish)  Instructions: Herby Marinated Tomatoes Finely chop herbs, and cut tomatoes into bite-sized pieces. To a bowl, add crushed garlic clove, salt, cracked black pepper, vinegar, and olive oil. Let it sit for 5 minutes, so that the garlic slightly loses its pungency. Stir in tomatoes and chopped herbs. Cover and place in the fridge to marinate. Warm White Bean Puree Add olive oil, and roughly chopped garlic and shallot to a non-stick pan or pot. Slowly bring up the meat to medium-high, and cook for 4-5 minutes, until slightly caramelised. Add beans, salt, pepper, and water. Bring up the heat slightly, and cook for 3-4 minutes, until warmed through. Transfer to a high-speed blender or kitchen processor and blend until smooth. Transfer back to the pan/pot to keep warm while you prepare Meaty Meat. Pan-fried Meaty Meat Season Meaty Meat on all sides with salt and cracked black pepper. Add olive oil to a non-stick pan and bring to medium heat. Add Lamb-ish, and cook it on all sides until nicely browned, for around 8-9 minutes. Remove Meaty Meat from the pan, and let it rest for a few minutes. Slice into desired pieces. Serving Spoon bean puree on a plate, and spread it around nicely. Add slices of Meaty Meat on top of the puree. Spoon over marinated tomatoes. Add a drizzle of olive oil and a sprinkle of flaky salt to finish. Source: Juicy Marbles

An easy, dreamy, vegan pumpkin pie!

This simple and delicious vegan pumpkin pie recipe is the perfect dessert for any Fall gathering. Made with Vegan Supply ingredients like Farmer's Market Pumpkin Pie Mix, Everland Coconut Milk, and Everland Maple Syrup, it’s rich, creamy, and full of warm, comforting flavors. Top it off with So Delicious Coco Whip for a decadent treat that everyone will love!  Ingredients: 1 (15 oz) can Farmer's Market Pumpkin Pie Mix (or 2 cups homemade) 1 cup Everland Coconut Milk (canned) 3/4 cup Everland Maple Syrup (or brown sugar) 1/4 cup cornstarch (or arrowroot powder) 1/2 tsp ground cinnamon 1/4 tsp salt 1 tsp vanilla extract 1 pre-made vegan pie crust (store-bought or homemade) Instructions: Preheat Oven: Set your oven to 350°F (175°C). Prepare the Filling: In a large bowl, combine the pumpkin pie mix, coconut milk, maple syrup, cornstarch, cinnamon, salt, and vanilla extract. Whisk everything together until smooth. Fill the Crust: Pour the prepared filling into your vegan pie crust, and smooth the top evenly. Bake: Place the pie on the middle rack of the oven and bake for 50-60 minutes, or until the center is mostly set but slightly jiggly. Cool: Once baked, remove the pie from the oven and let it cool completely on a wire rack. The filling will firm up as it cools. Chill: After the pie has cooled, refrigerate it for at least 4 hours or overnight for the best results. Serve: Top each slice with a dollop of whip, a sprinkle of cinnamon, and enjoy! This easy and delicious pumpkin pie is perfect for all your Fall gatherings! 🍂

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.