Dairy free - Lactose free - Soya free - Palm oil free - Gluten free

Recipes

Sweet potatoes hasselback

Ingredients :
- 1 large sweet potato (organic)
- 30 ml of olive oil
- ½ teaspoon of fine salt
- Some pepper towers of the mill
- 2 tablespoons chives (fresh or frozen)
- 1 garlic clove
- 65 gr of cheddar flavour block Nature & Moi
- Nature & Moi Classic Shredded vegan speciality

For 1 to 2 people
Preparation time : 5 minutes
Cooking time : 40 minutes

Preparation :
Preheat oven to 200 ° C
Pour the olive oil into a small bowl, add the salt, pepper, chives and the pressed garlic clove, mix well.
Cut a piece into the square cheddar block flavour of small sizes and a thickness of 3 mm, to be inserted into the slices of the sweet potato.
Cut the sweet potato in the width at regular intervals by making thin slices, while taking care to keep the whole sweet potato. The slices should be a few millimeters.
Tip : Place the sweet potato between 2 boards of the same thickness, which you will have placed on your work surface. Thus, the sweet potato will remain without difficulty when cutting the slices.
Garnish the Nature & Moi cheddar slits and brush the sweet potato generously with a brush with the oil mixture.
Bake for 40 minutes.

After 40 minutes, add the grated Nature & Moi vegan speciality generously on top and position the oven in grill mode, brown it for 5 minutes.

Enjoy it !

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Feuilleté

Ingredients :
- 1 rectangular puff pastry
- 60 gr of Nature and Moi Olives Block vegan speciality
- 60 gr of Nature and Me Cheddar flavour Block
- Green poppy seeds
- Sesame seeds
- 2 tablespoons of olive oil
- 2 tablespoons of soy cream

For 6 small puffs
Preparation time : 5 minutes
Cooking time : 20/25 minutes
Difficulty : easy

Preparation :
Preheat oven to 180 ° C
Unroll the puff pastry and cut out 12 squares of 5cm side.
Cut 3 squares of 3cm by 3cm and 1 cm thick (they will be +/- 20 gr each) in the Nature & Moi Cheddar block flavour.
Do the same with the Nature and Moi Olives block.
Place a square of our vegan speciality on a square of puff pastry and cover with another square of dough. Seal the sides lightly and proceed in the same manner for the remaining pieces of our product and puff pastry.
Using a knife, make slight cuts on the top.
Place on a baking sheet with a sheet of baking paper.
In a small bowl, combine the olive oil with the soy cream. With a brush, brush generously the top of each laminate.
Sprinkle with some sesame seeds on the flavor of your choice and do the same with the poppy seeds.
Bake for 20 to 25 minutes, watching the cooking so that the puff pastry is not too golden.
Let cool a little before eating.
Enjoy your meal !

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spaghetti with pepper !

For 2 :
1 pepper
1 oignon
1 clove garlic
80 g Nature & Moi Olives (from a block)
150 ml of milk (soya or almond)
1 tablespoon of cornstarch
200 g of spaghetti
Basil
Olive oil

Preheat the oven to 250 ° C. Cut pepper in half and seed it. Put it on a hob, skin up and place it into your oven for 30 minutes. Pepper’s skin must be colored and puffy.
Put the pepper into a plastic bag and let it cool down for 10 min. Meantime, peel oignon and garlic,mince and cook it with some olive oil. From a block of Nature & Moi olives , make shavings as you want.
Open your plastic bag and take out the pepper, peel and cut it in parts.
Mix pepper, oignon, garlic, milk and cornstarch. Season your mix. Shed your mix in a pan and diminish until having a creamy consistence.
Meanwhile, cook your pasta as indicated on the packaging. Mix them to your sauce, add some fresh basil and add oive oil.

Enjoy !

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Potato patties with cauliflower

for 8 patties :
- 600 g of potatoes
- 300 g of cauliflower
- 150 g of grated vegan special pizza Nature & Moi
- 2 shallots
- 1 teaspoon of powder cumin
- 1 teaspoon of grounded coriander
- 1 teaspoon of turmeric
- 2 tablespoon of lemon juice
- some leaves of fresh coriander

Instructions :
Difficulty average
Preparation time 40 min
Cooking time 30 min

Instructions :

Cook potatoes into water for 20 min until they’re tender. Meanwhile, cut cauliflower into floret.
In a stove, cook shallots, peeled and minced. Add cumin, turmeric and curcuma. Add cauliflower florets and 5 cl of water. Cover and cook for 5 min. Cauliflower must be tender. Evaporate the remaining water.
In a bowl, crush potatoes with a fork. Then, add cauliflower and Nature & Moi grated vegan speciality. Sprinkle of lemon juice, add some leaves of freshly cut coriander, and mix.
With your hands, make 8 patties and cook 5 min of each side in a oiled and hot stove.

Enjoy !

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Fresh warp !

Ingredients (for 4) :
- 150 g of wheat flour
- 50 g of corn flour
- 1 avocado
- Juice of 1 lime
- 1 tomato
- 8 thin strips of dried tomatoes
- 8 batavia leafs
- 2 carrots
- 2 handful of germinated radishes seed
- 5 cl of olive oil
- 2 pinches of salt
- 8 slices of Mozzarella vegan speciality flavour from Nature & Moi

Instructions :
Difficulty average
Preparation time 40 min
Cooking time 1/2 min

Instructions :

Mix the 2 flours and add 1 pinch of salt. Then, Add olive oil and 8 cl of water. Knead the dough.
Make 4 balls of the same size/weight. The dough is left to rest for 20 minutes. Then put it on a flavoured work surface.
In a nonstick pan, cook the tortillas for 30 s each side. Leave to cool in a plate under a cloth.
Peel the avocado, remove the stone and mashed flesh with a fork, while adding lime juice.

Boil the tomatoes and peel it. Remove the tomato pips. Add it with avocado and the dried tomatoes. Add salt, then mix it.
Put Batavia leafs into the tortillas. In the same time, add your Mozzarella flavour vegan speciality. Then add your avocado.
Peel carrots, then grate it and put it into your tortillas. Add germinated radishes seed and roll it.
Enjoy !

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pumpkin burgers !

Ingredients (for 2) :
- 4 slices sliced Nature & Moi TOMATO BASIL
- 30g rolled oats
- 75ml of soybean milk
- 200g pumpkin
- 1 onion
- 25g breadcrumbs
- 5g of pumpkin seed
- 1 small teaspoon coriander
- Olive oil
- 1/2 soy yogurt
- 1 teaspoon soy sauce
- 1 small teaspoon of turmeric
- 1 teaspoon of lime juice
- Some of this lemon zest

Instructions :
Difficulty average
Preparation time 30 min
Cooking time 20 min

Instructions :

Prepare the pumpkin pancakes : In a bowl, soak the oats about 10 minutes in soymilk. Meanwhile, cut the pumpkin into pieces without peeling. Peel the onion and cut it into pieces. Cook onion and pumpkin 10-15 minutes steaming.

In a bowl, coarsely mash the squash and onion with a fork.
Add the oatmeal swollen with milk, bread crumbs, pumpkin seeds and coriander, salt and pepper. Mix until a fairly compact dough. Divide the dough into 2 lumps and form 2 patties. Heat the olive oil in a frying pan and brown the patties 5 minutes per side over medium heat.

For the sauce, whisk the yogurt, soy sauce, turmeric and lime zest with a fork (you can keep your sauce for 3 days in the fridge).

Mount your burgers. Cut your breads and skip the grilled vegan speciality with sliced Nature & Me (we recommend the TOMATO BASIL, it will bring intensity and freshness to your burgers !)

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Spicy colored salad

Ingredients :
- Brown rice
- 1 Green Pepper
- Cherry Tomatoes
- corn kernels
- nature & moi Hot Pepper
- coconut milk

Instructions
Difficulty Easy
Preparation time 10 min
Cooking time 10 min


Instructions

Boil some brown rice.
Add cubes of green pepper, cherry tomatoes, and cooked corn kernels.
Cut a nature & moi au piment in cubes.
Add 3 tbsp. of coconut milk and season if needed.

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Spring rolls

Ingredients
- Carrots
- Rice vermicelli
- Rice Paper Wrappers
- parsley
- Râpé nature & moi VEGAN CLASSIC bio
- Tamari
- agave syrup
- balsamic vinegar
- Chopped garlic

Instructions
Difficulty intermediate
Preparation time 15 min
Cooking time 10 min

Instructions

Wash, peel and grate 2 carrots.
Boil vermicelli rice (150g) and rinse at the end of cooking.
Moisten 4 rice Paper Wrappers.
On each one, sprinkle with parsley, grated carrots, rice vermicelli and râpé Nature & moi VEGAN CLASSIC bio.
Roll each wrapper in a spring roll.
Prepare a sauce with 3 tbspn of tamari, 2 tbspn of agave syrup, 2 tbspn of water, 1 tbspn of balsamic vinegar.
Add some chopped garlic and one pinch of grated carotts.

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