Brighten up your morning snack with colourful fruits such as pineapple and mango in a creamy coconut yogurt with chia pudding. First, let the chia seeds soak in pineapple juice and plant-based yogurt in the fridge overnight, and then assemble your breakfast in the morning.
Рубрика: Vegetarian
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Vegan Yogurt and Peanut Butter Dip
Combine peanut butter with vanilla protein plant-based yogurt for a surprisingly delicious flavour and texture. Simply mix the two together and then add some natural peanut butter and berries on top for a unique dip that’s ready in just minutes.
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Coconut-Seed Clusters
These clusters, made of coconut flakes, seeds and maple syrup, are both nut- and dairy-free, making them the perfect choice for school snacks. Sweet and crunchy with just a hint of salt, they’ll win over everyone, not just the kids.
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Zucchini and Feta Dip
At our Café RICARDO restaurants, we enjoy highlighting seasonal ingredients. With the prolific zucchini brimming in your garden, why not combine it with feta cheese and spicy honey sunflower seeds to make this creamy dip?
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Crispy Tofu with Orange-Honey Sauce
This tofu recipe will surely make a regular appearance on your weeknight rotation. It’s impossible to resist its super-crispy texture, achieved by coating the tofu pieces in cornstarch, as well as the sweet-and-savoury, syrupy sauce. This dish is reminiscent of our General Tao tofu but with an orange flavour.
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Linguine with Caramelized Onions
For this pasta dish, sauté garlic and onions for a few minutes until caramelized and their sweetness shines through. Deglaze with white wine and cream, and then reduce the sauce to concentrate the flavours. Toss linguine cooked al dente into the pan, adding a bit of pasta water for a smooth and creamy sauce. It’s a dish both simple enough for a Tuesday night and elegant enough for Saturday-night guests.
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Hash Brown Potatoes
No brunch is complete without a side of hash brown potatoes. There’s no need to sweat it since all you have to do is chop up some russet potatoes, blanch them (either the night before or the morning of), and sauté them with onions and spices.
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Sheet-Pan Roast Vegetables and Tofu
This vegetarian sheet-pan dish with barbecue sauce promises to be delicious! The recipe includes crowd-pleasing ingredients such as baby potatoes and colourful bell peppers, as well as Brussels sprouts, all roasted on the baking sheet. The vegetables are complemented by browned tofu cubes and a sauce made from fridge staples. It’s a low-effort, muss-free dish that’ll bring a smile to your lips.
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Lima Bean Casserole with Green Coconut Sauce
This fresh and creamy meal is a satisfying weekday dinner. The green sauce consists of affordable seasonal ingredients like onions, zucchini and spinach, as well as coconut milk and garden basil. Purée these and you’ve got a creamy texture that’s perfect for dipping bread. All the ingredients, including the lima beans, cook in the same pot, making the process all the more convenient. The whole family will be satiated, and you’ll be happy about the money you saved.
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Mini Bell Peppers Stuffed with Halloumi Cheese
You’ll find the perfect combination of sweet and salty in this recipe. Halloumi cheese tends to not melt when cooked, so it’s the perfect choice for a summery party bite cooked on the grill. Once the mini peppers stuffed with cheese and a half olive have been browned on the grill until tender, serve them with a parsley, red wine vinegar and oregano dressing, which adds a welcome touch of freshness.