Recettes

No Bake Vegan Cheesecake Recipe

There’s something magical about a dessert that feels indulgent yet comes together with total ease and this vegan no-bake cheesecake is exactly that kind of treat. Silky, creamy, and lightly sweetened, it sits on a soft crust and gets finished with a vibrant crown of fresh berries. No oven, no fuss, just simple whole-food ingredients coming together in a dessert that tastes as beautiful as it looks. Whether you’re hosting a summer gathering, craving a mid-week pick-me-up, or looking for a crowd-pleasing plant-based treat, this cheesecake is guaranteed to impress without ever turning on the oven. Enjoy! Ingredients You'll Need: Crust 160 g (5.64 oz) vegan cookies digestives or ginger nuts work well ½ teaspoon sea salt 60 g (4 ⅓ tablespoons) vegan butter Filling 200 g (1 ½ cups) cashews soaked *see recipe notes 300 g (10.58 oz) vegan cream cheese *see recipe notes 120 g (½ cup) vegan Greek-style yogurt or thick coconut yogurt 118 ml (½ cup) pure maple syrup 50 g (¼ cup) coconut oil solid 2 tablespoons vanilla extract  1 tablespoon fresh lemon juice Garnish (optional) Fresh berries Instructions: Crust Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper. Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling. Filling Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the fridge to set for a minimum of 5 hours (or overnight if preferred). Serving and Storage Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan. Top with fresh berries such as strawberries and raspberries or fresh fruit of your choice. Use a hot wet sharp knife to slice the cheesecake into portions before serving. Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving. Notes Soaked Cashews: soak the cashews in water for 4 hours, rinse and drain. You can also quick soak your cashews by soaking them in boiling water for one hour. Swap the vegan cream cheese for chilled coconut milk. Refrigerate the cans of coconut milk overnight, then use only the thick cream from the top of the cans. Source: Addicted to Dates

Vinker Korean Crispy Chicken Burger Recipe

This Korean Crispy Chicken Burger is stacked with Vinker’s Crispy Korean Chick’n, their signature spicy Gochujang sauce, a vegan sunny-side-up egg, melty vegan cheddar, and a fresh slaw. It’s crispy, saucy, spicy 🤩🍳 Vinker is all about real-deal, crave-worthy plant-based comfort food you NEED to try to believe!Ingredients You'll Need: 8 pieces Vinker Crispy Korean Chick'n 2 Yo Egg The Sunny One 2 Pretzilla Soft Pretzel Burger Buns ½ cup red cabbage, finely shredded ½ cup carrots, finely shredded 2 slices vegan cheddar cheese 2 tbsp red wine vinegar 1 tbsp extra virgin olive oil 2 tsp vegetable oil 1 clove garlic, minced Vinker Gochujang sauce Toasted sesame seeds (for garnish) Chopped green onions (for garnish) Instructions1. Prep the Veggie SlawIn a bowl, mix shredded red cabbage and carrots. Add 2 tablespoons of red wine vinegar, 1 tablespoon of extra virgin olive oil, toasted sesame seeds, and chopped green onion. Season with salt and pepper. Toss well and set aside. 2. Cook the ChickenPreheat the air fryer to 200°C (400°F) for 2 minutes. Place the Vinker crispy Korean chicken pieces evenly in the air fryer basket. Cook for 16 minutes, turning halfway through.3. Prepare the Egg & CheeseIn a large skillet, heat a drizzle of olive oil over medium heat. Cook the Yo Egg sunny-side-up. In the same pan, add a little olive oil or vegan butter and place the bottom halves of the burger buns cut-side down. Place the vegan cheddar slice on top of the buns and let it melt slightly. 4. Make the SauceHeat 2 teaspoons of vegetable oil in the same pan over medium-high heat. Add minced garlic and sauté until lightly golden (about 30 seconds). Stir in the Vinker Gochujang sauce until warmed through. 5. Assemble the Burgers and Sprinkle with extra sesame seeds and green onion.

EcoCooks EcoRecipe Challenge!

Join the EcoRecipe Challenge! Are you passionate about the planet and love cooking up delicious dishes? Join EcoCooks EcoRecipe Challenge and showcase your culinary skills while making a positive impact on the environment! Think creative, sustainable, and mouthwatering plant-based recipes that prioritize local, seasonal ingredients, minimize food waste and packaging, and reduce carbon footprinta. Not only will you be contributing to a greener world, but you'll also have the chance to win exciting prizes!  If you're ready to make a difference one dish at a time, become an EcoCook and submit your EcoRecipe today! Key Dates The EcoRecipe Challenge is open for entries between March 18 to April 18, 2025.  The Challenge Create a sustainable, plant-base recipe that meets the criteria below.The Prizes Best Adult EcoCook (for individuals 19 years or older) Prize package valued at $400 total: - $200 gift card at Lakehouse Home Store & Kitchens - $100 gift card at Vegan Supply - $100 gift box of Herbaland products ​ Best Youth EcoCook (for individuals 18 years or younger) Prize package valued at $280 total: - $100 gift card at Chickpeace Zero Waste Refillery   - $100 product vouchers from Daiya, redeemable at Canadian grocery stores  - $80 value crocheted veggies and bag, handmade by Chaya Creatives with upcycled materials and love Your EcoRecipe may even be featured in future EcoCooks campaigns and promotions!​ How to win ​A panel of EcoCooks School Educators will determine the winners based on the EcoRecipe criteria below. ​ EcoRecipe Criteria 1. Plant-Based Ingredients: All recipes must be 100% plant-based, avoiding animal products such as meat, seafood, dairy, or eggs. Why? Animal agriculture is a leading cause of greenhouse gas emissions, deforestation, and water consumption. By opting for plant-based ingredients, we reduce the environmental impact of food production and contribute to a more sustainable food system.  2. Sustainable Sourcing: Where possible, source seasonal ingredients from sustainable, local, and/or organic producers. Why? Seasonal, local, and organic foods reduces transportation emissions and minimizes harmful chemicals that can degrade soil and water quality. 3. Minimize Food Waste: Recipes should aim to use whole ingredients (e.g. utilizing all parts, like stems, leaves, and peels) and create minimal food waste. If possible, include suggestions for repurposing leftovers or unused ingredients. Why? Food waste contributes significantly to greenhouse gas emissions in landfills. By designing recipes that use whole foods and minimize waste, we contribute to a more sustainable and circular food system. 4. Minimal Packaging: Recipes should aim to use ingredients with minimal packaging, encouraging the use of bulk purchasing and avoiding excess plastic. Why? Plastic pollution is a major environmental issue. Using ingredients with little or no packaging helps reduce the demand for single-use plastics, which often end up polluting the environment. 5. Nutritional Balance: The recipe should aim to include a variety of nutritious ingredients as described in Canada’s Food Guide - https://food-guide.canada.ca/en/food-guide-snapshot/. 6. Creativity and Flavour: Bonus points for recipes showcasing creativity, deliciousness, and presentation. ​​ ​How to Submit ​ Sign up for EcoCooks newsletter here and get sustainable recipes, tips and more!  Email marketing@uncf.ca the following: At least one high-quality photo of your dish Detailed instructions on ingredients, measurements, preparation steps, and cooking times. A brief story behind your dish, highlighting its environmental benefits and the inspiration behind it. Bonus points for creating a post or reel of your dish and/or EcoRecipe journey on social media and tagging @eco_cooks (Instagram) or EcoCooks (Facebook). Good luck and happy cooking!!

Vegan Easter Dinner Ideas

Easter is a time for gatherings, delicious meals, and festive traditions. While many associate the holiday with ham, lamb, and eggs, more and more people are turning to plant-based alternatives to enjoy a cruelty-free and delicious dinner. If you’re looking to create a memorable vegan Easter dinner for your family or friends, Vegan Supply has a bounty of options. Let’s explore some of the best plant-based alternatives that will make your Easter dinner just as special as any traditional meal—without compromising on taste or tradition! Check out our Easter collection here. 1. Vegan Roasts and Main Dishes Plant-Based Roasts: Find our range of roasts here. These roasts often feature flavors like savory herbs, garlic, and mushrooms, making them a perfect substitute for meat-based main dishes.  Stuffed Squash or Sweet Potatoes: For a more rustic yet satisfying option, stuffed squash or sweet potatoes are a great way to showcase the season’s bounty. Stuff them with grains like quinoa or rice, sautéed vegetables, cranberries, and nuts for an earthy and hearty main dish. Vegan Shepherd’s Pie: A comforting and hearty dish, vegan shepherd’s pie can be made with lentils, chickpeas, or crumbled tofu as the base, and topped with creamy mashed potatoes. It’s a fantastic option for those who want something savory, filling, and familiar.  Vegan Pot Pie: Another comforting hearty dish is vegan pot pie. Try your hand at one using your favourite veggies, meat alternatives, and topped with vegan puff pastry. If you'd like a ready made option, try out Situ's Kitchen Pot Pie made with tender soy curls, roasted broccoli, sweet potatoes, and corn under a delicious puff pastry. 2. Delicious Vegan Sides Vegan Mashed Potatoes: Classic mashed potatoes are a must-have at Easter dinner, and they can easily be made vegan by swapping out butter and milk for plant-based options. Vegan butter or olive oil and almond milk create a creamy texture and rich flavor that everyone can enjoy. Add roasted garlic, nutritional yeast, or fresh herbs for an extra pop of flavor. Roasted Vegetables: Spring vegetables like asparagus, carrots, parsnips, and Brussels sprouts are in season and perfect for a roasted veggie side dish. Toss them in olive oil, garlic, and fresh herbs like rosemary or thyme before roasting for a simple yet flavorful dish. Vegan Stuffing: Stuffing doesn’t have to be off the table for vegans! Use vegetable broth, plant-based butter, and cubes of your favorite bread to create a stuffing that’s as delicious as the traditional version. Add mushrooms, cranberries, and nuts to elevate the flavor, making it a perfect complement to your main dish. Vegan Gravy: What’s a holiday meal without gravy? Easily make a vegan version by combining vegetable broth, nutritional yeast, and a thickening agent like cornstarch or flour. Add herbs like sage or thyme for that comforting, savory flavor that will make it the perfect accompaniment to your vegan mashed potatoes and roasts. Shop vegan gravy here. 3. Sweet Vegan Desserts Vegan Carrot Cake: Carrot cake is a staple at Easter dinners, and making it vegan is simple! Use plant-based milk, vegan butter, and flaxseed or chia seeds as an egg replacement. For added flavor, top it with a luscious dairy-free cream cheese frosting, and you’ve got a dessert that’s rich, moist, and utterly delicious. Vegan Chocolate Mousse: A chocolate mousse made with coconut cream or silken tofu provides a rich and creamy dessert that’s perfect for the holiday. Top it with fresh berries or a sprinkle of coconut flakes for extra sweetness. Fruit Tart: Celebrate the fresh spring season with a vibrant fruit tart. Use a buttery vegan crust, a dairy-free custard filling (often made with coconut milk or cashews), and top it with colorful seasonal fruits like strawberries, kiwis, and blueberries. It’s a light, refreshing, and beautiful end to the meal. 4. Vegan Easter Basket Goodies Easter baskets are a fun tradition for kids and adults alike. Vegan Supply has a wide range of vegan candies and chocolates perfect for adding a fun, nostalgic touch to your holiday basket! 5. Beverages for the Holiday To complete your vegan Easter feast, don’t forget to pick up some delicious beverages. Organic wines and craft beers are usually vegan-friendly, but always check the label to make sure or check out Barnivore. If you're looking for a non-alcoholic option, try sparkling water with a splash of fruit juice or make a refreshing iced herbal tea. You can also serve a vibrant mocktail made from fresh juices, herbs, and soda water for a festive and refreshing drink option. Stuck on what to make? Take a look through our recipe section here to spark some ideas. Happy Easter, and happy cooking!

Juicy Marbles Meaty Meat Mediterranean Salad Bowl Recipe

Banish winter despair with the culinary teleportation device known as “Mediterranean Salad Bowl.” One tiny nibble, and you’re no longer wrapped in a burrito of seasonal depression. You are basking in the Aegean sun, olive branches strategically obscuring your private parts, being whispered sweet nothings by a European lover who is most definitely not gaslighting you (..right?). At the heart of this flavor odyssey is Souvlaki, a zesty, grilled chariot of meaty flavor, arriving on your tongue alongside its more humble brother, orzo (which we call kritharaki, because here at Juicy Marbles, we’re cultured as shit). Paired with crisp cucumbers, juicy cherry tomatoes, and olives so briny they'll slap your taste buds from their winter slumber, this meal isn’t just a fleeting summer romance, it's your defining sensual awakening. And definitely not a mixed metaphor of mythological proportions. Ingredients You’ll Need: Souvlaki-Style Meaty Meat 2 Meaty Meat Pork 3 tbsp oil 2  tsp dried oregano 1 tsp garlic powder Zest of 1 lemon 3 tbsp lemon juice 1 tsp salt ¼ tsp cracked black pepper 2 tbsp olive oil for frying  Mediterranean Salad Bowl ½ cup/100 g kritharaki (Orzo pasta) 3 baby cucumbers 80 g medium-sized cherry tomatoes ½ red onion 20 g kalamata olives 4 tbsp vegan greek-style yogurt A bunch of fresh oregano and mint (¼ cup of leaves) Olive oil, lemon juice and salt to taste for seasoning the salad Instructions: Souvlaki-style Meaty Meat Defrost Meaty Meat in the fridge overnight. If you forgot, don’t stress—place it in a bowl of cold tap water and let it sit for 60 minutes to thaw. Meaty Meat doesn’t have to be fully defrosted, as it’s easier to cut when slightly frozen. Make the marinade by mixing together olive oil, dried oregano, garlic powder, lemon zest, lemon juice, salt, and pepper. Prepare the Meaty Meat: Open the packaging using scissors (the easiest way). Chop each Meaty Meat piece into chunks by slicing it in half heightwise, then cutting each half into 2–3 cm chunks. Marinate: Place the chunks into the marinade, mix well to coat, and let them sit for 15–20 minutes. In the meantime, prepare the other components of the dish. Cook: Heat olive oil in a pan over medium heat. Place Meaty Meat chunks into the pan and cook for 7–9 minutes until browned on all sides. Do not overcrowd the pan; if necessary, cook the chunks in batches. Once nicely browned, remove from heat. Mediterranean Salad Bowl Cook kritharaki according to the package instructions. Once cooked, let it come to room temperature. Cut baby cucumbers into 5 mm slices. Cut cherry tomatoes in half. Cut Kalamata olives in half and remove the pit. Thinly slice the red onion. Destem oregano and mint. Serve Divide the cooked kritharaki between two bowls. Top with cucumber slices, cherry tomato halves, Kalamata olives, and Meaty Meat chunks. Spoon vegan Greek-style yogurt on top (it kind of acts like a dressing). Sprinkle with fresh oregano and mint. Season the salad with olive oil, lemon juice, and salt to taste. Store leftovers in the fridge and enjoy the next day (keep them separate to prevent them from becoming soggy)!

Juicy Marbles Meaty Meat Crunchy Rice Noodle Salad Recipe

This quick and crunchy masterpiece will obliterate every crisp, crackle, and snap craving that’s been festering inside you like a long-repressed desire to run away to a five-star resort. Not only is this salad an absolute green machine, brimming with fresh veggies and punchy herbs (society, it’s time we put some respect on coriander’s name), but it’s also a full-blown textural thrill ride. We’re talking chewy noodles tangled up with crisp snap peas and refreshing cucumber, laying the foundation for the tender, juicy glory of Meaty Meat slices, that shamelessly guzzle a tangy, toasty, umami-packed dressing. And if you, like the rest of us, are wistfully refreshing flight deals to Thailand in the hopes of manifesting your White Lotus fantasy, let this bowl hold you over until your bank account (or questionable life choices) catch up. Until then, grab your chopsticks and pretend you’re dining poolside. Passport not required. Ingredients You'll Need: Dressing 6 tbsp soy sauce 4 tbsp sesame oil 4 tbsp fresh lime juice 2 tsp maple syrup Noodle Salad 100 g noodles of your choice (dry weight) - rice noodles or mung bean noodles work great 100 g snap peas 3-4 baby or Persian cucumbers 1 spring onion 1 red or green chili ½ cup fresh coriander and mint Meaty Meat Slices 2 Meaty Meat Pork 2-3 tbsp neutral oil (sunflower, canola or vegetable oil) ½ tsp salt ¼ tsp cracked pepper Instructions: Mise en place Cook rice noodles according to the package instructions. Slice snow peas into matchsticks. Cut cucumber into 5 mm thick slices. Thinly slice spring onion and chili. Destem coriander and mint leaves. Dressing In a jar mix together soy sauce, sesame oil, fresh lime juice and maple syrup. Shake the jar to emulsify the dressing. Meaty Meat Slices Defrost Meaty Meat in the fridge overnight. If you forgot, don’t stress—place it in a bowl of cold tap water and let it sit for 60 minutes to thaw. Meaty Meat doesn’t have to be completely defrosted, as it is slightly easier to cut when partially frozen. Remove Meaty Meat from its packaging. Cut each hunk of meat in half vertically, then slice each half into thin strips. Season the strips with salt and pepper. Heat neutral oil in a pan over medium heat. When hot, place the strips into the pan and cook for 7-9 minutes, until nicely browned on all sides. Do not overcrowd the pan to ensure even cooking—you may need to do this in batches. Once you are happy with the browning, remove from heat. Serve Divide the rice noodles between two bowls. Add snap peas and cucumbers. Nestle in the Meaty Meat slices. Sprinkle the salad with coriander and mint. Pour over the dressing and enjoy!

Lentil Wellington Recipe

Let’s make this fabulous puff pastry-wrapped lentil Wellington! The lentil-mushroom-walnut mixture is fantastic on its own, and you can use it to make burgers or as a loaf topped with Vegan Richa's amazing gravy. For this vegan Wellington, we are wrapping the lentil loaf in buttery, crisp puff pastry for a crowd-pleasing holiday entree. Onion, garlic, and walnuts get toasted in a skillet and then cooked down with mushrooms. Add in lentils, veggies, and herbs, and you have got a flavor explosion wrapped in golden puff pastry. Ingredients You'll Need: Lentil Wellington: 1 teaspoon oil 1/2 medium onion, chopped (see step 1) 5 cloves of garlic, finely chopped 3/4 cup walnuts, finely chopped 6 to 8 ounces mushrooms such as white, cremini or baby portabella , chopped small 1/2 cup chopped carrots 1/4 cup peas 3/4 to 1 teaspoon sage, ground sage 1/2 teaspoon each dried thyme, oregano 1/4 teaspoon nutmeg or pumpkin pie spice 1/4 teaspoon cayenne 1.5 cups cooked lentils, (I use brown lentils), canned or cooked from dried. 3/4 teaspoon salt or to taste, divided 1 chia egg, (1 tbsp chia seeds mixed with 3 tbsp water. Let it sit until thickened) 1 or 2 vegan puff pastry sheets Gravy: 1 tablespoon olive oil 1/2 medium onion, finely chopped 3 tablespoons all purpose flour, use rice flour for gluten-free 1 tablespoon cornstarch, or more flour for corn-free 2 teaspoons vegan worchestershire sauce, or use soy sauce or chickpea miso 1/2 teaspoon prepared stone ground mustard, or use 1/4 tsp ground mustard + 1/2 tsp vinegar 1/2  teaspoon onion powder 1/2  teaspoon garlic powder 1/4  teaspoon black pepper, or white pepper Pinch nutmeg, or cinnamon 2 tablespoons nutritional yeast Generous dash fresh or dried thyme and sage 1 cup non dairy milk, such as soy or cashew milk or use stock. 1 1/4 cup water, or stock 1/2 teaspoon salt, or more, to taste Instructions: Lentil Wellington: Prep the veggies. I use a small chopper or food processor to chop up the onion and garlic and set aside, then pulse walnuts in the same processor until coarsely chopped, then pulse carrots and. mushrooms. Defrost the puff pastry sheets, if you haven't already. Heat oil in a skillet over medium heat. Add onion and garlic and a good pinch of salt and cook until golden. 4 minutes. Add walnuts and cook for 2 to 3 minutes to roast. Add mushrooms and carrots and a good pinch of salt. cook for 5 to 7 minutes. Add peas, spices and herbs, and cook for a minute. Add the salt and lentils and mix in. Let the lentils heat through. Mash some of the lentils. Taste and adjust salt and flavor. Add more herbs, like sage or poultry seasoning. Add a tablespoon vegan Worcestershire sauce or bbq sauce or a 1/2 teaspoon stone ground mustard for extra flavor or variation. Add the chia egg and mix in. Add a few tablespoons breadcrumbs or flour, if the mixture is too moist. Or Add another chia egg or some broth if it's too dry, and mash lightly to moisten. (This mixture can be refrigerated for up to 4 days or frozen for up to 3 months.) Roll out the pastry sheets until they're 1" to 2" larger than they started, place the filling. Shape the lentil mixture 1 or 2 well-pressed logs, depending on the pastry sheet design pattern you are using and thickness preferred. Then cut the pastry sheet as desired, use non dairy milk on the side you want to seal, fold over and seal. Brush oil or non-dairy milk on top. (These unbaked loafs can be stored frozen and baked when needed). Bake at 400° F (205° C) for 30 to 35 minutes or until golden. Brush nondairy milk on the baked wellington, lightly cover and let sit to cool. (You can also refrigerate the wellington after cooling to store for up to 3 days. Reheat in the oven for 5 to 10 minutes.) Cool for 15 minutes then slice with a sharp knife. Meanwhile, make the gravy. Heat oil in a skillet over medium heat. Add onion and cook until golden. 4 minutes. Add the flour and cornstarch and mix in and toast for 2 to 3 minutes. Add the sauces and spices and mix in. Add the milk and whisk it in. Then add 1/2 cup water and the salt and keep whisking and add more water. Mix and bring to a boil. Keep whisking frequently. It will take 4 to 6 minutes to thicken. Taste and adjust flavor. Add some soy sauce for additional saltiness. Add some poultry seasoning for additional flavor, if you like. Add more water if too thick. Serve over mashed potatoes or biscuits. Source: Recipe and Photos from Vegan Richa

Juicy Marbles Meaty Mushroom Phyllo Pie Recipe

Thanks to the delightful contrast of textures in the dish - lush, crispy, and chewy, this pie is a crowd-pleaser, a harbinger of culinary ovations, a palate charmer, or even a recipe for rapture, as one might say casually. Chunks of Marbles and mushrooms get doused in a rich gravy-like, rich sauce, made with a secret ingredient (okay, it’s coffee), then topped with delicate wavy lace of crispy phyllo pastry. This dish pairs wonderfully with a spoonful of cold, creamy yogurt or a leafy side salad. It’s all about contrast (creamy vs. crispy, hot vs. cold), you get what I mean?  Serves: 4-6Preparation time: 60-70 minutes Ingredients You'll Need: Pie 1 Juicy Marbles Loin 350 ml Vegetable stock 150 ml red wine 100 ml Coffee 7 tbsp soy sauce 3 tbsp balsamic vinegar 1 tbsp mustard 4 tbsp olive oil 4-6 shallots (100 g) 4 cloves of garlic 350 g mixed mushrooms (I used button and oyster mushrooms) 2 carrots (125 g) 1 celery stalk (80 g) 1 tsp salt ¼ tsp black pepper ¼ tsp cinnamon ½ tsp rosemary (fresh or dried, finely chopped) ½ tsp sage (fresh or dried, finely chopped) 1 tsp thyme (fresh or dried) 2 bay leaves 2 tbsp tomato paste 2 tsp soy 1 tsp balsamic 6 tbsp water 3 tbsp flour 6 sheets of Phyllo pastry ‘Egg wash’ 6 tbsp vegan milk 6 tbsp neutral oil Instructions  Chop Juicy Marbles Loin into 2,5 x 2,5 cm chunks. In a jug, mix together 350 ml vegetable stock, 150 ml red wine, 100 ml coffee, 3 tbsp soy sauce, 1 tbsp balsamic vinegar, and 1 tbsp mustard. Prepare your mise en place. Halve 4-6 shallots, finely slice 4 garlic cloves, tear apart/slice 350 g mushrooms, chop 2 carrots and 1 celery stalk. Heat 2 tbsp olive oil in a pan and fry Marbles chunks in batches. Season each batch with salt and pepper, and pan-fry until golden brown before removing it from the pan. Heat 2 tbsp olive oil in a pan. Add shallots and fry for 5-7 minutes until they start to caramelize. Add sliced garlic and fry for 1-2 minutes before adding chopped carrots, celery and mushrooms. Season with 1 tsp salt, ¼ tsp black pepper, ¼ tsp cinnamon, ½ tsp rosemary, ½ tsp sage, 1 tsp thyme and 2 bay leaves. Cook for 5 minutes. Add 2 tbsp tomato paste and fry for 5 minutes until it starts to caramelize and turns dark red. Season it with 3 tbsp soy sauce, and 1 tbsp balsamic vinegar. Use the liquid mixture to deglaze the pan. Mix 3 tbsp flour/cornstarch and 6 tbsp water to make a slurry. Add to the pan, mix well, and cook until thickened. Add your Marbles chunks to the pan, and mix well to coat them in the sauce. Preheat the oven to 200 degrees Celsius. Prepare the ‘egg wash’ by mixing 6 tbsp plant milk and 6 tbsp neutral oil. Spread a sheet of phyllo dough on your counter and brush it with the ‘egg wash’. Crumple it with your hands and place it on top of the sauce. Repeat the same process with another 5 sheets to cover the whole surface of the pan. Bake in the oven for 30-35 minutes, until the top is golden brown and the sauce bubbles.

Juicy Marbles Meaty Meat and Cabbage Gyoza Recipe

As a society, we can at least agree that dumplings are one of the best foods invented by humankind. These parcels of goodness and comfort are filled with Juicy Marbles Meaty Meat, cabbage, and other usual suspects (garlic, spring onions, sesame oil, soy sauce, you know the drill) to create umami-filled flavor bombs. The filling comes together very quickly. All you have left is to shape the dumplings, steam them, and dip them. To make the time between the creation and consumption as short as possible, I encourage you to use store-bought wrappers - there's no shame in that. They provide a quick solution and a perfectly chewy vessel for your filling. For an even better experience, consider hosting a ‘'dumpling folding party'’ and invite your friends. Saucy dumplings are always best enjoyed in good company.  Serves: 2-3 (makes 30 dumplings)Preparation time: 45-60 minutes Ingredients You'll Need: Gyoza 1 Juicy Marbles Meaty Meat Lamb 6 dried/fresh shiitake mushrooms 1 garlic clove 2 spring onions 200 g white cabbage ½ tsp salt ¼ tsp cracked black/white pepper 1 tsp dried/fresh ginger 3 tbsp soy sauce 1 tbsp sesame oil Dipping Sauce 1 spring onion 1 garlic clove 2 tsp sesame seeds 1 ½ tsp gochugaru ⅘ tbsp neutral oil 4 tbsp soy sauce 2 tsp rice vinegar Instructions: Gyoza If using dried, soak shiitake in 250 ml of hot water for 10 minutes. Finely chop spring onion, cabbage, and soaked shiitake mushrooms. Press or grate a garlic clove. Finely chop Meaty meat (ground meat size pieces). Mix Meaty meat, spring onion, garlic, cabbage, and shiitake in a bowl. Season with salt, pepper, soy sauce, and sesame oil. Fill and shape gyoza. Cover your wrappers with a damp cloth or a paper towel to prevent drying. Take 1 tbsp of filling and place it in the middle of the wrapper. Dip your finger in water and wet the edges of the wrapper. Carefully close the wrapper and pinch it together at the top. Pleat the wrapper in your desired shape (I am no gyoza master, but you can find tutorials on the World Wide Web). Continue doing so until you run out of wrappers or motivation. Add oil to a pan and fry the gyoza for 3-4 minutes until brown on the bottom. Then add 100 ml water and close the pan. Cook covered for another 3-4 minutes and then uncover to let the leftover liquid evaporate and the dumpling crisp up again. Enjoy your gyoza with the dipping sauce or a side of warm miso soup. You can keep dumplings in a freezer for up to one month (if they will even last that long), so this is a great recipe to batch cook. On a cold, rainy, depressing day, you will be grateful for spending two hours folding gyoza. Dipping Sauce Finely dice spring onion and grate/press a garlic clove. Add spring onion, garlic, 1 ½ tsp gochugaru, and 2 tsp sesame seeds to a bowl. Heat 5 tbsp neutral oil in a pan (it needs to be quite hot to cook out the sharpness of spring onion and garlic quickly) and pour it over the ingredients in the bowl. Add 4 tbsp soy sauce and 2 tbsp rice vinegar, mix well. Start dipping. 

Juicy Marbles Meaty Meat, Roasted Beet, and Radicchio Salad Recipe

Salad is usually the least talked about part of a dinner spread, and we are on a mission to change that. By combining fancy-looking bitter leaves, roasted beets, spicy caramelized pumpkin seeds, herby yogurt dressing, and chunks of pan-seared Marbles, we are actively working on dismantling the oppressive monopoly of mayonnaise-forward salads. Not only does this seasonal, colorful (and might we add, healthy and balanced, if you even care) salad look stunning, it also takes care of your cravings for creamy dressing, crunchy topping, 2 of your 5-a-day, and your daily protein intake. This recipe serves two but can be easily scaled up or down, depending on the number of people you're entertaining. You are also allowed to eat it alone, but only if you take pictures and show them to people later.  Serves: 2Preparation time: 70 minutes (60 minutes baking time + preparation and serving) Ingredients You'll Need: Salad 2 Juicy Marbles Filets or 2 Meaty Meat 2 beets ½ tbsp olive oil ½ tsp salt ¼ tsp cracked black pepper 100-120 g radicchio (1 small head) Spicy Pumpkin Clusters 1 tsp olive oil 50 g pumpkin seeds 1 tsp maple syrup ¼ tsp salt 1 ½  tsp spicy smoked paprika/chili Freshly cracked black pepper Yogurt Dressing  100 g thick vegan yogurt 1 tsp mustard (We like half ground) ½ salt 10 g fresh herbs (a mix of dill, mint, and chives works great) 1 tbsp olive oil 1 tbsp lemon juice Instructions: Roasted Beets  Preheat the oven to 180 degrees Celsius. Wash, scrub, and dry the beets. Season them with ½ tsp salt, ¼ cracked black pepper, and 1 tsp olive oil. Wrap each beet individually in foil and bake for 1 hour. You can check for doneness with a fork. Once baked, carefully remove the foil, then peel and cut them into bite-sized pieces. Yogurt Dressing  Finely chop 10 g of herbs of your choice. Mix 100 g yogurt, 1 tsp mustard, ½ tsp salt, 1 tbsp olive oil, 1 tbsp lemon juice, and 10 g finely chopped fresh. Spicy Pumpkin Clusters  Add 1 tbsp olive oil to a pan along with 50 g pumpkin seeds. Toast them on low-medium heat until they start to pop. Add 1 tsp maple, 1 ½  tsp spicy smoked paprika, ¼ tsp salt, and ¼ tsp cracked black pepper. Cook while stirring for another 1-2 minutes to caramelize. Spread the seeds on a plate or parchment paper to let them cool down and crisp up. Salad Wash the radicchio and tear it into bite-size pieces. Cut or slice your chosen Juicy Marbles product. Heat 1 tbsp olive oil in a pan, add your Marbles and season well with salt and pepper. Slowly cook on medium heat, turning to crisp up on all sides. It should take 5-7 minutes.  Lightly season radicchio and roasted beets with olive oil, apple cider vinegar, salt and pepper To serve, spread yogurt on a plate, then scatter the radicchio leaves, roasted beets, and Marbles on top. Sprinkled with pumpkin seed clusters, and enjoy!

Juicy Marbles Meaty Meat Chili and Baked Potato Party Recipe

You’ve heard of Taco Tuesdays, but did you hear about Tater Thursdays? Switch the good, old tortillas for some creamy, cozy baked potatoes and stuff them with delightfully spicy and savory Marbles chili. Mindfully curate an array of toppings, including but not limited to onions of all kinds (raw white, pickled red, finely sliced green), fresh coriander, yogurt or sour cream, creamy ripe avocados, fresh lime, different salsas, and grated cheese. While this meal can be a comforting dinner for one, it is also a great dinner party recipe to keep in your back pocket. This easy-to-prepare, interactive dinner will give your guests the freedom to build their perfect chili-loaded potato with desired toppings, and you'll be crowned the next hosting king or queen. Ingredients You'll Need: Marbles Chili 3 x Juicy Marbles Meaty Meat 2 red onions 5 cloves of garlic 2 tsp ground cumin 2 tsp chili flakes 3 tsp smoked paprika 3 tsp salt 4 tbsp tomato paste 800 g crushed tomatoes (2 x 400g can) 3 tbsp cocoa powder/60 g dark chocolate 1 tbsp brown sugar 330 ml lager beer  400 g beans (1 x 400g can) Juice of 1 lime Extras to serve the Chili with Baked potatoes (sweet or regular) Vegan yogurt or sour cream Pickled or fresh onions Coriander Green onion Avocado Fresh lime Vegan grated cheese Instructions Cut Juicy Marbles Meaty meat into 2x2 cm chunks. Heat 2 tbsp olive oil in a pan. Cook Meaty meat chunks in batches, and do not overcrowd the pan to ensure nice browning. Remove from the pan and put aside. Season with salt and pepper while cooking. In a pot, heat 2 olive oil. Add finely diced onion and cook for 4-5 minutes before adding pressed garlic. Cook for 2 minutes, making sure that the garlic doesn’t burn. Add 2 tsp ground cumin, 2 tsp chili flakes, 3 tsp smoked paprika, and cook for 2-3 minutes to bloom the spices. Add 4 tbsp tomato paste and let it caramelize for 3-4 minutes until dark red. Deglaze the pan with 330 ml lager beer, scraping the bottom of the pot. Add crushed tomatoes, mix well, and season with 3 tsp salt and 1 tbsp brown sugar. Add 3 tbsp cocoa powder/60 g dark chocolate for a deeper and richer flavor. Transfer Meaty meat chunks into the sauce and cook for 30-40 minutes, mixing every couple of minutes to prevent burning on the bottom. When the Chili is cooked, add 1 can of drained and rinsed beans, as well as juice and zest of 1 lime. Taste and adjust the seasoning. Serve spooned over baked potatoes with toppings of your choice.

Strawberries & Cream Shortcake Smoothie Recipe

It’s like bringing a piece of strawberry shortcake with you on the go. Who says dessert can't be healthy? This strawberry shortcake protein smoothie combines the luscious flavors of ripe strawberries and creamy oat goodness into a nutritious treat that fuels your day. Made with Good Protein Strawberries & Cream Protein Powder, this smoothie offers a delicious way to satisfy your sweet tooth while packing in muscle-building protein. Whether you're looking for a post-workout snack, a quick breakfast, or a guilt-free dessert, this recipe is sure to hit the sweet spot. Enjoy the classic taste of strawberry shortcake in a glass—easy, wholesome, and irresistibly good! Ingredients You'll Need: 500ml of oat milk (or your choice of milk alternative) 1 cup of frozen strawberries ½ cup of frozen banana 1 scoop Good Protein Strawberries and Cream All-in-One Protein Powder Instructions: Blend all ingredients together. Enjoy!