Recettes

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!

Spicy Tequila Lime Ramen Bowl Recipe with Gordon Ramsay

Check out this Spicy Tequila Lime masterpiece by Gordon Ramsay for Chef Woo! Crispy miso tofu, tender broccolini, and aromatic cilantro in a perfectly balanced spicy and tangy ramen broth. Welcome to another exciting cooking adventure with Gordon Ramsay! Watch to learn how to recreate this delicious dish at home and don't forget - Chef Woo ramen packs 20g of plant-based protein in each cup, making it a healthy and tasty meal for a quick meal anytime. Get ready to elevate your ramen game to a whole new level with this mouthwatering recipe. So, grab your apron and let's get cooking! Find the link to the YouTube video here - Gordon Ramsay Makes Spicy Tequila Lime Bowl With Chef Woo.    

Vegan Eggs Benedict with Yo! Poached Egg Recipe

This Vegan Eggs Benedict variation, featuring vegan ham, and rich Hollandaise sauce, offers a sophisticated and plant-based twist on the classic brunch favorite. This plant-based take on the traditional dish replaces the poached egg with a deliciously crafted poached Yo Egg, maintaining the rich flavors and creamy textures that make Eggs Benedict so beloved.  There are so many variations of eggs benny, the options are limitless! Some ideas for toppings: vegan ham, vegan smoked salmon, capers, vegan shrimp, vegan bacon, arugula, mushrooms, and more! Ingredients You'll Need: 2 vegan scones, challah bread slices, or English muffins 4 slices of vegan ham (or toppings of your choice) 4 tbsp vegan Hollandaise Sauce 2 Yo! Poached Eggs Chopped chives, for garnish Yo Egg proprietary black salt mix Instructions: Egg Poaching: Bring a pot of water to a gentle simmer. Lower Yo! Poached Eggs into the water and let them cook for 8-10 minutes. Bread Toasting: Toast your choice of vegan scone, challah bread, or English muffin until golden and crisp. Layering the Benedict: Place the toasted bread on a serving plate. Heap the vegan ham (or other toppings of your choice) evenly atop the bread. Egg Placement: Carefully place a poached Yo! Egg over the bed of kale. Sprinkle a dash of Yo Egg proprietary black salt mix over the egg for an enhanced flavor profile. Hollandaise Drizzle: Lavishly top each egg with 2 tablespoons of vegan Hollandaise Sauce, ensuring a rich and creamy coverage. Garnish and Serve: Finish with a sprinkle of freshly chopped chives for a burst of color and flavor.

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!

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.

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!

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!

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.

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.

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.

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.