Recettes

Boursin Christmas Tree Appetizer Recipe

This festive recipe is quick to make, beautifully festive, and guaranteed to become a holiday staple. Prepare to spread some holiday magic—one loaded cracker or baguette slice at a time! Ingredients You'll Need: Boursin Dairy-Free Spread (at room temperature) Fresh parsley and dill Red bell pepper Pomegranate arils Crackers (or fresh veggies or baguette) Instructions: In a baking dish, soften the plant-based Boursin until it's spreadable. Finely chop the parsley and dill. Cut the red bell pepper into small cubes, reserving one slice to cut into a star shape for the tree topper. On a serving plate, shape the softened Boursin into a cone to resemble a Christmas tree. Evenly sprinkle the chopped parsley and dill over the cheese cone to create the "tree's" greenery. Add the red bell pepper cubes as "lights" around the tree. Place the star-shaped bell pepper piece on top of the tree. Decorate with pomegranate arils to add festive "ornaments." Serve the decorated Boursin tree with crackers for dipping.

An easy, dreamy, vegan pumpkin pie!

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

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.

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.

Vegan Buttercream Frosting Recipe

Enjoy this light buttercream frosting on your favourite cupcakes, cakes, and other baked goods. This pairs well with lemon and berry flavours for a refreshing Summer treat. Let's get into it: Ingredients You'll Need: 1 cup (230g) vegan butter softened 4 cups (480g) powdered sugar, sifted 2-3 tablespoons non-dairy milk (we suggest almond, soy, or oat) 1 teaspoon vanilla extract A pinch of salt Instructions: Cream the Vegan Butter: In a large mixing bowl, use an electric mixer to beat the softened vegan butter on medium speed until creamy and smooth, about 1-2 minutes. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed after each addition. This helps prevent the powdered sugar from flying everywhere (which is a bonus) ;-) Add Non-Dairy Milk and Vanilla: Once all the powdered sugar is incorporated, add 2 tablespoons of non-dairy milk, the vanilla extract, and a pinch of salt. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, about 3-5 minutes. If the frosting is too thick, add the remaining tablespoon of non-dairy milk, a little at a time, until you reach the desired consistency. Adjust Consistency (if needed): If the frosting is too thin, add a bit more powdered sugar, a tablespoon at a time. If it's too thick, add a bit more non-dairy milk, a teaspoon at a time. Use Immediately or Store: Use the frosting immediately to decorate your favourite cake or cupcakes. If you're not using it right away, store it in an airtight container in the refrigerator for up to 1 week. When ready to use, let it come to room temperature and beat it again to restore its fluffy texture. Enjoy this delicious frosting on all your baked good, or a spoon....we won't judge ;-) 

Easy Vegan Pancakes Recipe

Summer days call for slow mornings and easy afternoons. Perfect for the classic, nostalgic, ever favourite, pancakes! Try this simple vegan pancake recipe and keep things easy and delicious!  Ingredients You'll Need: 1 cup all-purpose flour 2 tablespoons sugar 2 tablespoons baking powder 1/8 teaspoon salt 1 cup non-dairy ( try Edensoy or Natura) 2 tablespoons vegetable oil (or melted coconut oil) 1 teaspoon vanilla extract Instructions: Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add Wet Ingredients: In a separate bowl, mix the non-dairy milk, vegetable oil, and vanilla extract. Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. Preheat the Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a bit of oil if necessary. Cook the Pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until the other side is golden brown, about 1-2 minutes per side. Serve: Serve the pancakes warm with your favorite toppings such as maple syrup, fresh fruit, or vegan butter.

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.