Non-Alcoholic:
-
Sparkling water with fresh lemon and basil
-
Iced green tea with mint
-
Fresh strawberry-basil lemonade
-
Italian blood orange soda
Wine:
-
Crisp Pinot Grigio
complements the fresh herbs in PomoDiOro -
Light Vegan Prosecco
works with both cheeses' creamy profiles -
Dry Rosé
perfect spring pairing that won't overpower either cheese
Beer:
-
Italian Pilsner (light and crisp)
-
Wheat Beer with citrus notes
-
Light Vegan Ale
The April Mad Cheese Board features our classic MeltyElla alongside our new Mediterranean-inspired PomoDiOro, nestled on fresh spring arugula. Seasonal accompaniments include tender cherry tomatoes, crisp radishes, cucumber ribbons, and fresh basil leaves. Artichoke hearts, marinated olives, and roasted peppers add Mediterranean flair, while spring strawberries bring a touch of seasonal sweetness. Finished with toasted pine nuts and a drizzle of olive oil and balsamic glaze, served alongside an assortment of breads (check out the super easy Focaccia recipe below) and crackers.
Tips:
-
Toast pine nuts for a few minutes in a hot skillet, shaking constantly until golden brown.
-
Leave a few strawberries whole and slice the rest for easy bite assembly.
-
Chop the roasted red peppers for easy bite assembly.
Fresh Produce:
- Cherry tomatoes or heirloom tomatoes
- Fresh basil
- Cucumbers, sliced
- Radishes, sliced or quartered
- Arugula
- Strawberries
- Fresh mint
Pantry/Specialty:
- Artichoke hearts
- Mixed olives
- Roasted red peppers
- Pine nuts
- Quality olive oil
- Balsamic glaze
Breads:
- Fresh baguette
- Focaccia
- Crostini or water crackers
EASY FOCACCIA
Ingredients:
-
4 cups all-purpose flour
-
2¼ tsp active dry yeast
-
2 tsp salt
-
2 cups warm water
-
4 tbsp olive oil (plus more for topping)
-
2 tbsp fresh rosemary
-
Coarse sea salt for topping
Tips:
-
Make sure your water is warm but not hot (around 110°F/43°C)
-
For extra flavor, add cherry tomatoes, olives, or caramelized onions on top
-
The more dimples you make, the more olive oil pools will form (which is delicious!)
-
This is SOOO yummy when still warm from the oven!
-
It's also delicious sliced through the center of each piece and toasted in some olive oil in a skillet.
Instructions:
-
Mix warm water and yeast in a bowl, let sit for 5 minutes until foamy
-
Add flour, salt, and 2 tbsp olive oil to the mixture
-
Knead for 5-7 minutes until smooth
-
Place in an oiled bowl, cover, and let rise for 1 hour
-
Press dough into an oiled baking pan, making dimples with your fingers
-
Drizzle with remaining olive oil, sprinkle with rosemary and sea salt
-
Let rise for another 30 minutes
-
Bake at 425°F (220°C) for 20-25 minutes until golden brown
SPRING GARDEN STUFFED MUSHROOMS
Ingredients:
- 4-6 large portobello mushrooms
- 1/2 wheel PomoDiOro
- 1-2 cups fresh spinach, chopped
- 1/2 cup spring peas
- 1-2 cloves garlic, minced
- Optional: ½ cup breadcrumbs, chopped green onions
Instructions:
1. Preheat oven to 375°F
2. Clean mushrooms and remove stems
3. Trim woody ends off of stems and finely chop
3. Using a fork, mix PomoDiOro with spinach, peas, garlic and mushroom stems until the cheese is distributed evenly
4. Fill mushrooms with mixture
5. Optional: top with breadcrumbs and drizzle with olive oil
6. Bake 20-25 minutes until mushrooms are tender
7. Optional: Scatter chopped green onions over the top before serving.
I like these with a simple salad of microgreens, radish and cucumber drizzled with olive oil and lemon juice and sprinkled with flaky sea salt.
SPRING PEA & MELTYELLA SKILLET
Ingredients:
- 1/2 wheel MeltyElla, grated
- 2 cups fresh spring peas
- 2-3 stalks spring garlic or 2 cloves regular garlic
- ¼ cup fresh mint leaves
- 1 lemon (for zest)
- 1 cup pearl couscous
- 2 cups vegetable broth
- Optional garnishes: 2 chopped spring onions, handful pea shoots or microgreens
Instructions:
1. Cook couscous in broth according to package
2. Sauté garlic in olive oil
3. Add peas, cook 2-3 minutes
4. Stir in cooked couscous
5. Top with MeltyElla pieces and sprinkle with a few Tablespoons water
6. Cover until cheese melts
7. Finish with mint, lemon zest, optional garnishes
March Recipes and Board Tutorial
March Board
Make way for bright, fresh colors and flavors! The March board combines fresh vegetables and fruit with pickles, olives and roasted red peppers.
Shopping List:
Grapes
Green apple
Celery
Cucumber
Cherry tomatoes
Fresh Rosemary and Thyme
Roasted red pepper strips
Cornichons or Baby Gherkins
Olives of choice
Dried apricots
Dried cherries or cranberries
Seeded bread of choice
Rosemary crackers
Click to watch a video of building the board.
Building the Board:
Thinly slice the cucumber, celery and green apple. Submerge the apple slices in lightly salted water for about a minute, then remove and pat dry. I sliced my cornichons as they were on the larger side and I wanted them to be easy to add on top of a cheese and cracker, this is totally optional and whole cornichons will look really nice, too.
Scoop some Pimento into a small bowl or ramekin, if desired. Alternately, you can scoop it right onto your plate or board.
Starting at one side of your plate or board, place the Pimento, and then nestle some cherry tomatoes next to it. Arrange cucumber slices on the outside edge of the Pimento.
On the opposite side of the plate or board, place your March Madness (I used a quarter of the wheel and then sliced another quarter of the wheel). Arrange your apple slices next to the cheese at one end, and your roasted red pepper strips at the other end.
Now fill in with your remaining accompaniments, alternating colors as you go: Dried apricots and cranberries next to the apple slices, olives next to the cherry tomatoes and in between the roasted red pepper and cucumber, grapes in the center, and celery on the outside edge of the cherry tomatoes.
Tuck fresh rosemary and thyme sprigs around the edges. Serve with crackers and seeded bread.
Smoky Garlic Paprika Pasta
Ingredients:
8 oz (about 225g) pasta of your choice (e.g., penne or fusilli)
Half of a wheel of March Madness, grated or crumbled
2 cups baby spinach leaves
1/2 cup sun-dried tomatoes, chopped
1/4 cup pine nuts, toasted
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
Fresh basil and/or parsley for garnish
Directions:
Cook the pasta according to package instructions. Drain, reserving some of the cooking water, and set aside. In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the baby spinach and sun-dried tomatoes to the skillet, and cook until the spinach is wilted. Add the cooked pasta to the skillet and toss to combine.
Stir in the March Madness (reserving a little for garnish if desired), adding the reserved cooking water a Tablespoon at a time until the cheese melts and coats the pasta evenly. Season with salt and pepper to taste. Sprinkle with toasted pine nuts, fresh herbs and reserved cheese before serving.
Pimento Cheese Stuffed Bell Peppers
Ingredients:
1 large bell pepper (any color)
1/2 to 1 jar Pimento cheese
3/4 cup cooked quinoa or brown rice
1/2 cup black beans, rinsed and drained
1/4 cup corn kernels (fresh or frozen)
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
Salt and pepper to taste
Directions:
Preheat the oven to 375°F (190°C).
Cut the bell pepper in half lengthwise and remove the seeds and membranes.
In a large bowl, combine the pimento cheese (1 jar if you like it extra-cheesy), rice or quinoa, black beans, corn, vegan mayonnaise, green onions, and cilantro. Season with salt and pepper.
Stuff each bell pepper with the mixture and place them in a baking dish. Cover the dish with foil and bake for 30-35 minutes, or until the peppers are tender. Remove the foil and bake for an additional 5-10 minutes to lightly brown the tops. Garnish with green onions and cilantro. Serve warm and enjoy!
February Recipes and Board Tutorial
February Board
Earthy beets, crunchy celery and apples, sweet pineapple and chewy, dried cranberries combine on this bright board, giving your tastebuds a winter wake-up!
Shopping List:
Fresh or vacuum-sealed beets
Celery
Green apple
Pineapple
Dried cranberries
Click to watch a video of building the board.
Building the Board:
If using fresh beets, roast them first. Preheat oven to 375. Scrub the beets and trim off any green tops to about a 1/2-inch long. Wrap each beet individually in two layers of foil. Roast the foil-wrapped beets on a baking sheet until they are soft in the middle when pierced with a sharp knife. Roasting time depends on the size of the beet - anywhere from 30-60 minutes. Let them cool before peeling off the skin using a paring knife.
Thinly slice the celery and the green apple. Submerge the apple slices in lightly salted water for about a minute, then remove and pat dry.
Slice the beet in quarters, and then from each quarter slice thin wedges. Slice the pineapple into bite-sized pieces.
Cut triangular pieces from the Jack of all Peppers.
Starting at one side of your plate or board, place the Avery and cut a few slices to show the interior. Place the celery, beets, pineapple and apple in rows next to the cheese. Finish by placing Jack of all Peppers at the opposite end from The Avery. Nestle dried cranberries alongside the outer edge of The Avery.
Winter Salad with Lemon Vinaigrette
Ingredients:
Dressing:
1/4 Cup fresh lemon juice
1 teaspoon Dijon mustard
1 small garlic clove, grated or pressed
1/2 teaspoon maple syrup
1/4 teaspoon sea salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/4 Cup olive oil
Salad:
Arugula
Chopped celery
Dried cranberries
The Avery, crumbled
Zest of 1 lemon
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 arugula. Mound the arugula on a plate, sprinkle celery and dried cranberries over the top. Crumble The Avery over the top. Finish by grating lemon zest over the top.
Quesadillas with Pineapple Salsa
Charred sweet peppers, black beans and Jack of all Peppers are nestled in crispy tortillas. The pineapple salsa comes together wuickly and is the perfect compliment.
Ingredients:
Salsa:
2 Cups fresh pineapple, diced
1/4 Cup red onion, diced
1/2 - 1 fresh jalapeno, diced
Zest and juice of 1 lime
1/2 Cup fresh cilantro, chopped
1 garlic clove, minced, grated or pressed
1/4 teaspoon sea salt
Quesadillas:
4 flour tortillas
1/2 can black beans, rinsed and drained
4-5 fresh mini sweet peppers (or 1 regular sized yellow, orange or red pepper) halved and seeds removed
1/2 - 1 wheel Jack of all Peppers, grated
Directions:
Combine all salsa ingredients in a small bowl.
Rub the cut peppers with olive oil and place in a pan over high heat, turning every minute or so until they begin to char. Remove and let cool before slicing into thin strips.
Wipe out pan and place it over medium heat. Add a small amount of olive oil, then place a tortilla in the pan. Top the tortilla with half of the cheese, peppers and beans. Place a second tortilla on top. Sprinkle with about a Tablespoon of water. Cover the pan and let steam for a few minutes. Uncover and carefully flip the tortilla. Repeat with the water and the lid to steam the second side for a few minutes. Remove the lid and cook for a few minutes more, until tortilla is brwon and crispy on the bottom. Flip and brown the other side. Remove from pan and cool slightly before slicing into wedges. Repeat with remaining tortillas and fillings. Serve with the pineapple salsa.
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.
