January Recipes and Board Tutorial

January Board

Okay, so this isn't technically a cheese board, but we wanted to give you something warm and comforting during this freezing weather! The night before you want to enjoy your fondue, place it in the refrigerator to thaw. When ready to have it, make your salad if you're having one. Prep your vegetables, bread, fruit, etc. Just before serving, warm your fondue in a small saucepan over medium-low heat, stirring constantly until it is smooth and cheesy.

Your Fondue will keep, frozen, for a couple of months. Once you thaw it, we recommend using it within 5 days.

Feel free to use a fondue pot if you have one. If you don't, just serve right in the saucepan (wrap a towel around it and set it on a heatproof surface) or pour it into a bowl just before serving.

Shopping List:

2 Russet potatoes, peeled and cubed or 10 baby red potatoes

Broccoli florets

Baby carrots

Crusty bread, cubed

And/Or

Basically any vegetable you like

Extra firm tofu, cubed and roasted

Apple or pear slices

Click to watch a video of building the board.

Fondue Board:

Prep the vegetables you are using (any will work..we used carrots, broccoli and potatoes. Asparagus, sweet potatoes, cauliflower, etc. are also delicious) by making sure they are all in bite-sized pieces. Steam them until just tender.

Cut your bread into bite-sized cubes, or tear it into bite-sized chunks.

Arrange everything on a board or platter.

Gently warm your fondue in a saucepan over medium-low heat, stirring, until it is warm throughout and looking cheesy and smooth. Transfer to a fondue pot or a bowl alongside the platter. Dip your veggies and bread into the fondue and enjoy!

Classic Caesar Salad

Ingredients:

2 cloves garlic, minced

1 1/2 teaspoons Dijon mustard

3/4 teaspoon vegan Worcestershire Sauce (or use Tamari or Soy Sauce)

1 3/4 teaspoons lemon juice

1 teaspoon Red Wine Vinegar

1 1/2 teaspoons capers, finely minced

1 1/2 taspoons caper brining liquid

1/4 teaspoon sea salt (or to taste)

1/4 teaspoon black pepper (or to taste)

1/4 Cup olive oil

1 head romaine, washed and torn into bite-sized pieces

1/4 wheel of Mad Parma, shaved or grated

Optional - baguette or other crusty bread, cut or torn into crouton-sized pieces

Directions:

Combine ingredients down to black pepper in a small bowl or jar. Drizzle in olive oil while whisking until dressing is smooth and homogenous. Toss with the romaine and garnish with the Mad Parma.

Optional Croutons:

Preheat oven to 400 degrees. Toss bread pieces in olive oil until lightly coated on all sides. Transfer to a parchment lined baking sheet and bake until golden brown (about 10-15 minutes), flipping once at the halfway mark.

Fondue-Stuffed Croutons

These are great served warm or at room temperature! The croutons and vegetables can be made up to two days in advance - store the croutons in an airtight container at room temperature and the roasted vegetables in airtight containers in the refrigerator. Then simply warm the fondue and assemble when ready to serve.

Ingredients:

1 loaf dense bread, unsliced. You can use any type of bread but the thicker the loaf, the easier it will be to cut the croutons

6 Tablespoons vegan butter, melted

1/2 Cup grape or cherry tomatoes, sliced into thin rounds

1/2 Cup mini red pearl onions, or 1/2 Cup chopped red onion

Directions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Toss tomatoes and onions in 1 Tablespoon olive oil, spread them on the prepared baking sheet and sprinkle with sea salt and freshly ground black pepper.

Bake for 5-10 minutes until the tomatoes are shrinking and the onions are starting to brown.

Reduce the oven to 350 degrees.

Cut your bread into cube-shaped cups: Cut the crusts from all sides of the bread, then cut one-inch slices, then cut each slice into one-inch cubes. Using a small, sharp knife, cut a tiny square out of the top of each cube, making sure not to pierce the bottom or sides.

Using a pastry brush or your fingers, brush the melted butter on all sides and on the inside of each cube. Place the cubes on a parchment-lined sheet and bake for 10-12 minutes or until they begin to turn golden. Flip them all onto their sides and bake for another 5 minutes.

While the bread is in the oven, warm your fondue in a small saucepan over medium-low heat, stirring until it is heated through and smooth.

Using a small spoon, fill each crouton with some fondue. Top with a slice of roasted tomato and a slice (or several pieces if using chopped) roasted onion.

December Recipes and Board Tutorial

December Board

The holidays are underway, and this board is festive, delicious and easy to assemble. I kept it simple so you can spend your time enjoying the season with family and friends.

Shopping List:

Fresh Cherries

Fresh Rosemary

Red and green pears

Walnut halves or pieces

Orange marmalade

Sugar

Click to watch a video of building the board.

Sugared Cherries and Rosemary:

1 Cup fresh cherries

6 sprigs fresh rosemary

3/4 Cup water

1 1/4 Cups sugar (I use raw cane sugar), divided

In a saucepan over medium heat, bring the water and 3/4 Cup of sugar to a simmer, whisking until the sugar has dissolved. Remove from the heat and allow to cool for at least 5 minutes.

Place the cherries and rosemary in a heat-proof bowl and pour the sugar mixture over them. Stir, then cover and set aside for 15 minutes.

Line a large baking sheet with parchment paper. Transfer the cherries and rosemary to the sheet, leaving as little liquid on them as possible. Allow to sit, uncovered at room temperature for about an hour, until they are very sticky to the touch.

Pour the remaining sugar in a clean, wide bowl, add the sticky cherries and rosemary and toss to coat. Transfer to a clean piece of parchment on the sheet and allow to dry, uncovered, at room temperature for at least an hour.

These will keep stored at room temperature, lightly covered, for several days. if you put them in the refrigerator or freezer it may cause the sugar to melt away.

Truffled Green Beans

Ingredients:

1 pound fresh green beans, trimmed

1 teaspoon olive oil

Sea salt and black pepper to taste

Lemon zest

1/2 teaspoon lemon juice

1/2 wheel Nonna's Truffle

Directions:

Preheat the oven to 425 degrees. Place the beans on one large baking sheet or divide between two smaller sheets. Drizzle with olive oil, sprinkle with salt and pepper and toss to combine. Roast for 10-15 minutes, until beans are just tender and beginning to char in places.

Remove from the oven, drizzle with lemon juice and toss to combine. Transfer to a serving dish or plate and finely grate Nonna's Truffle and lemon zest over the top.

Winter Pastures in Puff Pastry

Ingredients:

1 sheet puff pastry (Pepperidge Farm is plant-based, Schar is plant-based and gluten-free)

2 Tablespoons orange marmalade

Plant milk

1 wheel Winter Pastures

(optional, for serving):

Crostini

Sugared cherries and rosemary

Fresh cherries

Directions:

Remove puff pastry from freezer to thaw (check package for thawing instructions - typically about 30 minutes at room temperature). Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lightly grease the paper with vegan butter or cooking spray.

Unfold the puff pastry and use a rolling pin to roll it into more of a square shape. Place it on the prepared baking sheet.

Place the wheel of Winter Pastures in the center of the puff pastry, and draw the sides of the pastry up to the top of the cheese, pinching the pastry around the edges. Brush the top and sides of the pastry with plant milk.

Spoon the orange marmalade on top of the cheese. Bake for about 20 minutes until it is puffed and golden brown. Serve with crostini, cherries and rosemary.

November Recipes and Board Tutorial

November Board

This month's board features a few things to make ahead: Sugared cranberries, pan-seared Brussels sprouts and fried sage leaves. The cranberries can be made a few days in advance and the Brussels can go in the pan as soon as the sage leaves are finished. You can substitute dried cranberries and celery if you'd like.

Shopping List:

Mini Pumpkin

Tangerines or other small oranges

Fresh Cranberries

Brussels Sprouts

Fresh Sage Leaves

Toasted Pecans

Dark Chocolate

Sticky Balsamic Pearls (optional, you can substitute a balsamic glaze if you'd like)

Sugar

Olive Oil

Fried Sage Leaves:

1 bunch fresh sage leaves

Extra virgin olive oil

Separate the leaves so you have individual leaves. Heat about 1/4"of oil in a skillet over medium-high heat. Once shimmering, add the sage leaves and fry until just browning at the edges. Remove to a paper towel to drain and cool.

Click to watch a video of building the board.

Sugared Cranberries:

I look forward to the holiday season all year because I think these are just so beautiful!

1 Cup fresh cranberries

3/4 Cup water

1 1/4 Cups sugar (I use raw cane sugar), divided

In a saucepan over medium heat, bring the water and 3/4 Cup of sugar to a simmer, whisking until the sugar has dissolved. Remove from the heat and allow to cool for at least 5 minutes.

Place the cranberries in a heat-proof bowl and pour the sugar mixture over them. Stir, then cover and set aside for 15 minutes.

Line a large baking sheet with parchment paper. Transfer the cranberries to the sheet, leaving as little liquid on them as possible. Allow to sit, uncovered at room temperature for about an hour, until they are very sticky to the touch.

Pour the remaining sugar in a clean, wide bowl, add the sticky cranberries and toss to coat. Transfer to a clean piece of parchment on the sheet and allow to dry, uncovered, at room temperature for at least an hour.

These will keep stored at room temperature, lightly covered, for several days. if you put them in the refrigerator or freezer it may cause the sugar to melt away.

Pan-Seared Brussels Sprouts:

Handful of Brussels sprouts, halved lengthwise and mandolined or very thinly sliced

Extra Virgin Olive Oil

Heat a Tablespoon or so of oil in a skillet over medium-high heat. Once shimmering, add the Brussels sprouts and fry until just browning at the edges. Remove to a paper towel to drain and cool. Sprinkle with flakiy Sea salt.

Cranberry Roasted Squash

Ingredients:

1 Butternut squash, sliced crosswise into thin rounds

1 Tablespoon olive oil

Sea salt and black pepper to taste

2 Cups fresh cranberries

1/2 Cup maple syrup

2 Tablespoons fresh orange juice

Fried sage leaves (recipe above)

Harvest Cranberry slices

Directions:

Preheat the oven to 425 degrees. Toss the squash in the olive oil and place on a rimmed baking sheet. Sprinkle with salt and pepper. Roast, flipping once, until golden brown and tender, 15-30 minutes depending on the thickness of your squash slices. After flipping, place a slice of harvest Cranberry on each squash round.

While the squash is roasting, combine cranberries, orange juice and maple syrup in a medium saucepan. Simmer over medium heat until the cranberries begin to pop, about 10 minutes.

Transfer squash rounds to a serving platter and top with the cranberry sauce.

Gouda Mac and Cheese

Ingredients:

12 ounces macaroni

4 Tablespoons plant-based butter

1 yellow onion, diced

1 Tablespoon flour

1/4 teaspoon mustard powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1 1/2 Cups plant milk

1 wheel GoudaVibes, chopped small or grated

(optional, for topping):

1 Cup breadcrumbs

Olive oil or melted plant-based butter

1 Tablespoon nutritional yeast

1/2 teaspoon salt

1/4 teaspoon smoked paprika

Sliced green onions for garnish

Directions:

Preheat the oven to 375 degrees. Grease a 9" x 13"casserole dish or 9" oven-proof skillet with plant-based butter or olive oil.

Bring a heavily salted pot of water to boil and cook macaroni until al dente.

Melt the butter in a saucepan over medium heat, add the onion and saute until translucent.

Stir in the flour, mustard powder, salt and pepper and stir constantly while cooking for 1 minute. Slowly stir in the plant milk, stirring or whisking constantly, and cook for a few minutes until thickened. Add in the GoudaVibes and stir until melted.

Remove from the heat, stir in the drained pasta, and transfer to the casserole or skillet.

In a small bowl, combine the bread crumbs , nutritional yeast, salt and several tablespoons olive oil or melted butter until you have a moist, crumb-like consistency. Spread over the top of the macaroni. Bake for about 20 minutes, until golden brown. Garnish with sliced green onions.

October Recipes and Board Tutorial

October Board

Shopping List:

Grapes

Honeydew

Cucumber

Endive

Flat-leaf Parsley

Pomegranate Arrils

Roasted and Salted Pepitas

Optional - if you want to make the marinated eggplant for the center:

1 large eggplant

1 yellow onion

garlic

extra virgin olive oil

red wine vinegar

dried oregano

Marinated Eggplant:

This is a quick and delicious addition to your charcuterie board!

Peel half of a large eggplant and then slice it into thin strips, about an inch long and wide. Boil the strips in salted water until the eggplant begins to soften and become translucent, about 5 minutes. Drain well, then toss with:

1/4 Cup extra virgin olive oil

1/2 yellow onion, thinly sliced

1 clove garlic, finely chopped

1/2 teaspoon dried oregano

1/8 Cup red wine vinegar

handful of chopped flat-leaf parsley

sea salt and freshly ground pepper

Let sit for about an hour before serving. Will keep in the fridge for several days in an airtight container.

Golden Wontons

Ingredients:

8 eggroll wrappers or 16 wonton wrappers

oil for frying (coconut, olive, vegetable, etc.)

1/2 wheel each Golden Velvet and Fet-ahhh

Toasted sesame seeds for garnish

Quick Sweet & Sour Sauce:

1/4 Cup brown sugar

2 teaspoons ketchup

1/8 Cup rice vinegar

2 teaspoons soy sauce or tamari

2 teaspoons corn starch

1/3 cup orange juice

Serving Suggestion:

Serve these wontons alongside steamed white or brown rice and broccoli. Garnish with sliced green onions and pass the sauce at the table.

Directions:

Combine the Golden Velvet and Fet-ahhh either in a bowl or a mixer, and whip until smooth and creamy (you can also just stir together completely).

Fill a small bowl with water. Evenly divide the cheese mixture between the wrappers, placing it in the center of each wrapper. Dip your fingertips in the water and wet the edge on all sides of a wrapper. Fold the wrapper in half over the cheese so that you have a triangle, and gently pinch to press the seam together on both sides. Continue until all the wrappers are sealed.

Pour your oil of choice into a skillet until it is about 1/4" deep. Heat over medium-high until the oil begins to shimmer. Add your wontons a few at a time so that they have plenty of space and fry them until golden brown on the first side (1-2 minutes), then flip and brown the other side. Remove to a paper-towel lined plate and sprinkle with toasted sesame seeds.

Quick Sweet & Sour Sauce:

Whisk all ingerdients together in a small saucepan. Bring to a simmer over medium high heat, and simmer a few minutes until it begins to thicken. Remove from the heat. Serve warm or cold.

Puff Pastry Fet-ahhh Bites

12 Bites

Ingredients:

1 sheet Puff Pastry (Pepperidge Farm is vegan)

1/3 - 1/2 Cup fruit jam of choice. (I used Prospect Jam Co. Peach with Black Tea and Chammomile)

12 roasted red pepper slices, chopped small

1 small shallot, minced

24 small cubes of Fet-ahhh

Fresh thyme leaves for garnish

Lemon zest for garnish

Hot Sauce of choice (I used Tannenbaum's Mango with Tamarind and Anise)

Directions:

Thaw the puff pastry sheet according to the package directions. Grease a mini muffin tin. Preheat the oven to 425 degrees.

In a small bowl, combine the roasted red pepper and shallot. Stir in the jam to taste.

Cut the puff pastry into 12 squares. Gently press each square into a cup of the muffin tin, leaving a bit sticking out at the top edge. Divide the jam mixture between the puff pastry cups and place 1 cube of Fet-ahhh in each. Sprinkle with fresh thyme leaves, sea salt and pepper.

Bake for about 20 minutes, until puffed and golden brown. Cool for 5 minutes before transferring to a serving plate. Garnish with more fresh thyme leaves, lemon zest and hot sauce.

September Recipes and Board Tutorial

September Board

Shopping List:

Grapes

Blackberries

Green Apple

Cucumber

Maple Syrup

Fresh Jalapeno

Pear (Bosc is delicious)

Celery

Corn Chips

Walnuts

Corn Nuts

Cherry Tomatoes

Lemon (see note)

Pro Tip:

Want to keep apple and pear slices fresh for hours on a board?

Combine 1 teaspoon salt + 1 Cup water. Soak fruit slices in this mixture for about 30 seconds, then rinse and pat dry.

I promise this will NOT make your fruit taste salty. :). In my experience, pear slices stay fresh for over 4 hours and green apple slices stay fresh for over 8 hours when treated this way.

Roasted Eggplant with Greener Pastures, Lentils and Thyme

Serves 2

Ingredients:

1 eggplant

5 Tablespoons olive oil, divided

Leaves from 1 bunch fresh thyme

1/2 teaspoon salt

16 oz. can pre-cooked lentils, drained

1/4 Cup fresh parsley, chopped

1 Tablespoon lemon juice

pinch salt, pepper and crushed red pepper

1/4 - 1/2 wheel Greener Pastures

2 Tablespoons toasted pine nuts

1-2 Tablespoons hemp seeds

Microgreens to garnish

Pro Tip:

Toast pine nuts by setting a skillet over medium-high heat until the pan is very hot. Tip pine nuts into the pan and shake/stir constantly until they are just beginning to brown (only a few minutes). Remove from the heat and transfer to a plate immediately.

Serving Suggestion:

I like to serve this eggplant dish with a quick and easy pasta:

Boil pasta of your choice in generously salted water. 5-10 minutes before it's finished, throw in a handful or two of broccoli florets. Drain all but 1/4 cup of the cooking water and then add a hunk of vegan butter, a clove of fresh garlic (minced, pressed or grated), and a pinch of crushed red pepper flakes to the warm pasta. Stir/toss to coat.

Directions:

Preheat oven to 375. Line a baking sheet with parchment paper.

Slice the eggplant in half lengthwise. Score the exposed flesh like this photo, being careful not to cut all the way through the skin:

Drizzle 3 Tablespoons of olive oil, gently spreading the scored ares and rubbing the oil into the cuts. Place scored side up on prepared baking sheet. Sprinkle with salt and about 2 Tablespoons of fresh thyme leaves.

Bake for about 40 minutes, until golden brown and beginning to char at the edges.

While the eggplant is roasting, combine the lentils, parsley, lemon juice, 2 Tablespoons olive oil, and pinch each of salt, pepper and crushed red pepper flakes to a mixing bowl. Smash the lentils with a fork to break them down a bit.

Once eggplants are finished roasting, divide the lentil mixture evenly on the top of each eggplant half. Break off chunks of Greener Pastures to sprinkle over the lentils, then top with microgreens, toasted pine nuts and hemp seeds. Drizzle with a little more olive oil and lemon juice if you'd like.

Sweet & Savory Stuffed French Toast

Serves 2

Ingredients:

For the French Toast:

1 small baguette, 1/2 of a large baguette OR 4 slices thick bread

5 Tablespoons liquid Just Egg

1/2 Cup plant milk

1/2 teaspoon vanilla extract

pinch of salt

1/2 wheel Blueberry Parma, sliced

For the Syrup:

12 oz. fresh blueberries

1 Tablespoon water

1 Tablespoon Maple Syrup

Pro Tip:

Slice the Blueberry Parma and put the slices on a microwave-safe plate. Just before stuffing/assembling the bread, heat the cheese for 10-20 seconds to warm and soften it a little.

Directions:

In a heavy-bottomed, small saucepan, combine the blueberries, water and maple syrup. Heat until simmering and then turn off once the blueberries have begun to break down.

In a shallow bowl, combine the plant milk, Just Egg, vanilla and salt and whisk to combine.

If using a baguette, cut it into two equal portions and then slice each portion 3/4 of the way through lengthwise so you have a "pocket".

Divide the Blueberry Parma slices between the two, laying and smooshing them in as needed. If using thick slices of bread, simply build it like a sandwich.

Dip each portion in the milk and Just Egg mixture, turning to coat evenly.

Heat 2 Tablespoons plant-based butter in a skillet over medium heat. Cook each portion on each side until golden brown.

Stir your syrup and pour over the top of your French Toast.

Click to watch a video on building the September board.