Recipes
Avocado Toast with Vegan Eggs
This avocado toast is anything but basic. In this vegan-friendly version, we'll be creating a delicious combination of creamy smashed avocado and perfectly cooked vegan poached or sunny-side-up eggs. Great for a hearty breakfast, a light lunch, or a satisfying snack, this elevated avocado toast is bursting with flavours, leaving you feeling nourished and satisfied! Ingredients You'll Need: 2 slices of sourdough bread 1 ripe avocado ¼ cup chopped cilantro 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon lime juice 2 small tomatoes, sliced 1/4 teaspoon chili flakes 2 Yo! Poached or Sunny Side Up Eggs 1 gram Yo Egg Proprietary black salt mix Instructions: Perfect Toast: Begin by toasting the sourdough bread slices to your desired level of crispiness. Guacamole Creation: In a small bowl, mash the avocado with a fork until it's smooth. Blend in cilantro, salt, black pepper, and lime juice. Spread the Green: Distribute the guacamole evenly over the toasted bread slices. Prepare the Eggs: For Poached: Gently cook the Yo! Poached Eggs in boiling water for 8-10 minutes. For Sunny: Fry the Yo! Sunny Eggs in a medium-heated pan with 1 tbsp of olive oil for 4-5 minutes, lid on. Egg-topping: Place one egg atop each slice of guacamole-covered toast. Final Seasoning: Sprinkle Yo Egg proprietary black salt mix, additional black pepper, and dried chili flakes over the eggs. Ready to Serve: Enjoy this delightful Avocado Toast with Yo! Eggs - a simple yet sophisticated breakfast or snack!
Read moreRecipes
Carbonara with Yo! Egg Yolks Recipe
Indulge in this exquisite rendition of Carbonara, where traditional Italian technique meets modern plant-based innovation for a dish that's as elegant as it is delicious. Ingredients You'll Need: 8 ounces (225g) artisanal spaghetti 2 tbsp extra-virgin olive oil 2 cloves garlic, finely minced 2 Yo! Egg yolks 1/2 cup plant-based pancetta-style ham, finely diced 1/2 cup vegan Parmesan, finely grated, plus more for service Freshly cracked black pepper, to taste Chopped fresh chives, for garnish Yo Egg proprietary black salt mix Instructions: Render the Plant-Based Pancetta: In a large sauté pan, warm extra-virgin olive oil over medium flame. Add plant-based ham and sauté until it achieves a golden-brown crispness. Transfer to a paper towel-lined plate. Emulsification Prep: In a mixing bowl, vigorously whisk together Yo! Egg yolks and vegan Parmesan until a smooth emulsion forms. Season with freshly cracked black pepper. Aromatic Infusion: In the same sauté pan, gently sweat minced garlic until fragrant, ensuring not to brown, about 1 minute. Al Dente Pasta: Cook spaghetti in salted boiling water until al dente, following the artisanal pasta’s guidelines. Tossing and Coating: Lower the flame to a gentle simmer. Add the al dente spaghetti and rendered plant-based pancetta to the pan, tossing with the garlic-infused oil. Sauce Creation: Off the heat, swiftly drizzle in the egg yolk and Parmesan emulsion, tossing continuously to coat the pasta and create a glossy, velvety sauce. Garnishing: Nestle a Yo! Egg yolk atop each serving. Dust with a pinch of Yo Egg proprietary black salt mix for enhanced flavour. Plating: Serve immediately, garnished with extra grated vegan Parmesan, a grind of black pepper, and a sprinkle of fresh chives.
Read more
Vegan Ramen with Yo! Poached Egg Recipe
This vegan ramen recipe brings together the soul-warming comfort of ramen with a creative twist—a vegan poached egg that mimics the creamy texture of its traditional counterpart. Whether you're a longtime vegan or simply looking to explore plant-based alternatives, this dish promises to satisfy your taste buds and leave you craving more. This combines a savory broth, slurp-worthy noodles, and a vegan poached egg that's as beautiful as it is delicious! Get creative with your toppings, it's your dish after all! Ingredients You'll Need: Broth: Thumb-sized piece of ginger 4-inch piece of kombu seaweed 0.4 gallons of water 0.9 ounce dried shiitake mushrooms 3 tbsp soy sauce Additional Ingredients: 7 ounces firm tofu, cut into chunky cubes 1 tbsp corn starch 1 tbsp sunflower oil 3.5 ounces ramen noodles 1 head pak choi, quartered 2 spring onions, finely sliced (white and green parts separated) 25g mixed beansprouts (basil, sunflower, broccoli) 2 radishes, thinly sliced 1 tbsp fried garlic 2 Yo! Poached Eggs Sesame oil, coriander leaves, crushed peanuts, crumbled nori or dried chili, Yo Egg proprietary black salt mix (for enhanced flavour) 1/2 cup soy sauce (for marinating) Instructions: Marinate the Poached Eggs: Submerge the Yo! Poached Eggs in 1/2 cup of soy sauce for an hour. Prepare the Broth: In a large saucepan, combine water, ginger, kombu seaweed, dried shiitake mushrooms, and soy sauce. Bring to a gentle simmer, cover, and let cook for 50 minutes. Cook the Tofu: Coat tofu cubes in corn starch. Heat sunflower oil in a frying pan and fry tofu until golden on each side. Noodle Time: Cook ramen noodles one minute less than the package instructions. Drain, keeping some cooking water. Assemble the Bowls: Pour cooked broth into two bowls. Add pak choi and white parts of spring onions. Reheat for 1-2 minutes. Add the Goodies: Add noodles, tofu, beansprouts, green spring onions, radish slices, and a drizzle of sesame oil to each bowl. Add other toppings as desired. Finish with a Yo! Touch: Drain and halve the marinated eggs, season with Yo Egg proprietary black salt mix , and place into bowls. Serve and Enjoy!
Read more
Huevos Rancheros with YO! Sunny Side Up Egg Recipe
A delightful twist on a classic Mexican favorite – Vegan Huevos Rancheros using Yo Egg Sunny Side Up Eggs! This plant-based version maintains all the vibrant flavors and textures of the traditional dish while celebrating the goodness of cruelty-free ingredients. Whether you're a vegan aficionado or simply looking to explore new culinary horizons, this recipe promises a savory, satisfying experience that's perfect for any meal of the day. Ingredients You'll Need: 3 Yo! Sunny Side Up Eggs 3 corn tortillas 1 cup refried beans 1/2 cup salsa (homemade or store-bought) 1/2 cup shredded vegan cheese 2 tablespoons olive oil Yo Egg Proprietary black salt mix Optional toppings: avocado slices, chopped cilantro, sliced jalapeños, and diced tomatoes Instructions: Bean Prep: In a skillet, heat the refried beans over medium heat for 2-3 minutes until they are thoroughly warmed. Season with salt and pepper to taste. Tortilla Layer: Spread the warm refried beans evenly over the corn tortillas. Egg Excellence: Fry the Yo! Sunny Side Up Eggs as per the instructions (usually about 4-5 minutes in a medium-heated pan with a tablespoon of olive oil, lid on). Assembly Time: Place the cooked eggs on top of the refried beans-laden tortillas. Sprinkle the Yo Egg Proprietary black salt mix over the eggs for added flavor. Salsa and Cheese: Layer the salsa over the eggs and sprinkle shredded vegan cheese on top. Garnish Galore: Add optional toppings like avocado slices, chopped cilantro, sliced jalapeños, and diced tomatoes to bring extra freshness and flavor to the dish. Ready to Serve: Your Huevos Rancheros with Yo! Sunny Side Up Egg is now ready to be savored. Dive into this vibrant and hearty meal and enjoy!
Read more
Vegan Sunny Side Up Burger Recipe
Indulge in this gastronomic masterpiece, where the classic burger meets modern, plant-based finesse, creating a culinary experience that's both familiar and thrilling. The runny egg yolk creates a rich mouth-feel that brings together this dish! Ingredients You'll Need: For the Burger Patty: 1 lb. plant-based meat substitute 1/4 cup onion, finely chopped 1 tbsp fine smooth mustard Salt and freshly ground pepper to taste For the Burger Toppings: Artisanal burger buns 4-6 Yo! SSU (Sunnyside-Up) fried eggs, seasoned with black salt Sliced pickled cucumber Fresh lettuce leaves Sliced ripe tomato Thinly sliced red onion Plant-based cheddar cheese slices (optional) Ketchup, mustard, or gourmet sauce of choice Yo Egg Proprietary black salt mix Instructions: Patty Formation: In a large mixing bowl, amalgamate plant-based meat substitute, finely chopped onion, smooth mustard, and seasonings. Knead well using your hands or a wooden spatula. Form the mixture into evenly sized patties, ensuring consistent thickness for even cooking. Sauté the Patties: In a non-stick skillet over a medium-high flame, warm a splash of vegetable oil. Gently place the patties in the skillet. Sear each side for 3-4 minutes. If using cheese, add it atop the patties midway through cooking to allow it to melt. Sunnyside-Up Mastery: While patties cook, prepare Yo! SSU eggs according to package instructions. In a separate non-stick skillet over medium heat, add the eggs. Cover and cook for 4-5 minutes until the whites are set but yolks remain runny. Sprinkle with black salt upon completion. Burger Assembly: Begin with a toasted artisanal bun. Smear your choice of gourmet sauce on each half. Layer with crisp lettuce, tomato slices, pickled cucumber, and red onion. Place the cooked patty next, followed by the glistening Yo! SSU egg atop. Season with Yo Egg Proprietary black salt mix Serve and Savor: Present the burger sandwich immediately, ensuring a delightful contrast of the warm, juicy patty and the cool, crisp freshness of the vegetables, all crowned with the rich, runny yolk of the Yo! Sunny Side Up Egg.
Read more
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.
Read more
Juicy Marbles Filet with Chickpea Patties Recipe
Juicy Marbles is the hottest new vegan steak on the market and this recipe will blow your mind. If you’re looking for ways to increase your protein intake without sacrificing on flavor (or time), this little recipe has you covered. Chickpea patties are in essence a “1:1 flour to water kinda thing,” with spices and veg being a subjective game. So take this recipe as a loose inspiration, if you will. The mint-yogurt complements the savoury profile of the filet and chickpeas, adding freshness with each bite, and as if the flavor profile wasn’t exciting enough, the apricot-chutney just kills it with the perfect storm of sweet and juicy. HYPE!!!Ingredients You'll Need:Chickpea Flour Batter: 1/2 cup of chickpea flour 1/2 cup of rice flour 3/4 cup of water 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp onion powder 1/2 tsp garam masala (optional if you want an Indian twist) 1/2 tsp of black salt Sautéed Veggies: 3/4 cup of zucchini, roughly chopped into bit sized cubes 3/4 cup of eggplant, chopped into bite sized cubes 3/4 cup of mushrooms, roughly chopped 3/4 cup of chopped leeks 1/4 tsp of coriander powder 1/2 tsp smoked paprika 1/2 tsp of salt A dash of black pepper You can also use cauliflower, broccoli, carrot, spinach, ramps/wild garlic, red pepper, Chinese cabbage, etc. Mint-Yogurt: 1.5 heaping cups of fresh mint leaves, no stems 1 garlic clove, crushed and minced 1 cup + 1 tbsp of a thick unsweetened vegan yogurt 1 tbsp lemon juice 1/4 tsp of cumin powder 1/2 tsp of salt 1/4 cup water Apricot-Mango Chutney: 1 cup of nectarine chopped into bite sized pieces. 1 cup apple chopped into bite sized pieces 1 cup of mango chopped into bite sized pieces (I used frozen mango) 1/4 cup of water 1 tbsp of sugar 1 tbsp of apple cider vinegar 1 tsp of red pepper corns 1/4 tsp of cardamon Pinch of salt 1 tbsp of minced ginger Instructions: For the Batter: Combine all dry batter ingredients in a medium-sized bowl. Then, add water and mix well. Set aside. For the Sautéed Veggies: Heat a non-stick pan. Add the spices to the pan and allow them to toast until fragrant. Next, add a dash of oil to the pan and the eggplant. Toss the eggplant in oil, add a dash of salt, and then cover. After about 3 minutes, toss the eggplant again, then cover for another 3 minutes. Add the mushrooms, zucchini, and leeks to the pan, along with another dash of salt. Toss the veggies, then cover and cook for another 2 minutes. Afterward, toss the veggies again, remove the cover, and sauté them for another few minutes until they’re completely cooked. When the veggies are done sautéing, add them to the batter. Making the Veggie Pancakes: Next, heat a non-stick pan over medium heat and add a dash of oil. When the oil is hot, scoop approximately 1/4-1/2 cup of pancake batter onto the pan and spread it out evenly. Cook the pancake on medium heat for around 3 minutes on each side, until each side is beautifully browned. Make as many pancakes as you want with your batter. You can make big ones or small ones, depending on your preference. For the Mint Chutney: Add mint leaves, garlic, ginger, cumin and 1 tbsp of yogurt to a food processor or small blender. Blend everything until the mix is as smooth as possible. If the mix is having trouble blending, add a dash of water. (Be careful not to over-blend the mix. If mint is over-blended it becomes bitter.) In a small bowl add the rest of the yogurt, lemon juice and add the blended mint mix to the rest of the yogurt. Add some more salt and a dash of pepper, if you wish. Fruit Chutney Recipe: Combine all ingredients in a small pot. Bring to a boil, then reduce heat to a simmer. Cook for approximately 35 minutes, or until the cooked fruit has a jam-like consistency. This chutney is delicious whether served hot or cold. Credit: Juicy Marbles.
Read more
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.
Read more
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!
Read more
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.
Read more
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
Read more
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!
Read more
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.
Read more