Recettes
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.
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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.
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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!
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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!
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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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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.
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Recette de trempette chaude aux artichauts
Trempette chaude aux artichauts Cette trempette chaude aux artichauts est délicieusement crémeuse, cheezy et sera un succès à toutes les fêtes de fin d'année. Tu auras besoin: 1 Tofutti Herbes & Ciboulette Better Than Cream Cheese ou tout autre fromage à la crème 1 boîte de cœurs d'artichauts en quartiers de la forêt indigène (égouttés et hachés) ¼ tasse de mozza ou de cheddar râpé Violife ¼ tasse de lait non laitier non sucré Votre choix de craquelins Préchauffer le four à 350 ° F. Dans un bol, combiner 1 contenant Tofutti Herbs & Chives Better Than Cream Cheese, 1 boîte de cœurs d'artichauts en quartiers de la forêt indigène (égouttés et hachés) et ¼ tasse de lait non laitier. Mélanger jusqu'à consistance lisse. Ajouter la tartinade dans un plat allant au four. Garnir de mozza ou de cheddar râpé Violife supplémentaire. Cuire au four de 10 à 15 minutes ou jusqu'à ce que la pâte bouillonne légèrement et/ou que la couche supérieure de fromage fonde. Associez-le à vos craquelins préférés! Nous avons utilisé des craquelins de patates douces RW Garcia 3 graines. Apprécier!
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Recette de pâtes à la ricotta et aux tomates séchées au romarin
Tu auras besoin: 2-3 gousses d'ail, hachées 1-2 échalotes, tranchées Romarin et aneth frais, hachés Tomates Séchées Oilala Tofutti meilleur que le fromage ricotta Pâtes aux pois chiches 3 tasses d'eau Sel et poivre 1. Égouttez l'huile du pot de tomates séchées au soleil dans une grande casserole ou une poêle à rebords. Hacher les tomates séchées au soleil. 2. Réglez la casserole sur feu moyen-vif. Ajouter les échalotes et l'ail, cuire jusqu'à ce qu'ils soient parfumés, 2 minutes. Incorporer les tomates séchées au soleil, une pincée de sel et de poivre et la plupart des herbes. 3. Cuire jusqu'à ce que les tomates deviennent rouge foncé et croustillantes, 3 à 5 minutes. 4. Ajouter 3 1/2 tasses d'eau. Porter à ébullition, ajouter les pâtes et cuire, en remuant souvent, jusqu'à ce que les pâtes soient al dente. 5. Mélangez quelques cuillerées de Tofutti Better than Ricotta Cheese jusqu'à consistance crémeuse. Chauffer et garnir de quelques cuillerées supplémentaires.
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