We are delighted to announce that we have won Best Vegan Cheese Topping with our Flavour Fusion Original which is a Italian style sprinkly cheese alternative for your pasta or roast veg.
As a Thank you we are offering a LIMITED DEAL Offer to say Thank you to all our wonderful customers. Head to our shop to see the offers!
🌱Easy Vegan Carbonara🌱
Start by making a marinade for your tofu:
Marinade Ingredients:
🌱2 tbsp avocado oil
🌱4 tbsp maple syrup
🌱5 tbsp soy sauce
🌱1/4 tsp garlic purée
Thinly slice around half a block of firm tofu, place the slices in a shallow bowl. Pour over the marinade and marinate the tofu for at least an hour, but overnight in the fridge is ideal if you have time.
Next soak half a cup of raw cashews in boiling water for at least an hour, to soften (again, overnight in the fridge is good)
Once the tofu is marinated, lay the slices evenly on a baking dish, pour over any loose marinade, season with black pepper and bake for 30 minutes at 200c, turning halfway through cooking.
When the tofu is done, it’s time to cook your spaghetti! Cook to the pack instructions, and while it’s simmering, drain off the softened cashews and blitz in a high speed blender with:
🌱1/2 tsp Dijon mustard
🌱1/4 tsp garlic purée
🌱pinch of kala namak salt
🌱1/2 cup of plant milk
🌱2 tbsp nutritional yeast
Drain the cooked spaghetti, leaving a little of the pasta water in the pan to add creaminess.
Chop the cooked tofu into small pieces and stir into the cooked spaghetti, back in the pan. Add your cashew cream, and combine well.
Next add plenty of vegan Parmesan (I use https://goodcarmafoods.com/shop/flavour-fusion/flavour-fusion-multipack/ Flavour Fusion) and some lovely fresh herbs of your choice.
Plate up, add extra vegan Parmesan on top, serve and enjoy! 💚 Thanks to @eatwellrevolution for the recipe and photo
🌱Vegan Frittata🌱
I’ve taken some inspiration from my good friend @dawnsplantkitchen after looking at her new recipe blog over the weekend.
Do pop over to her page if you haven’t seen it yet. There are some mouthwatering vegan delights to be found there! 😋
My recipe is slightly different though as I’m feeding the whole fam…
Ingredients:
1 cup chickpea flour (gram flour)
1 cup of cold water
1/2 tsp turmeric
Pinch of kala namak salt (optional)
2tsp dried parsley
4tbsp avocado oil
Sea salt and black pepper to season
1 cup of cashew cream (1/2 cup raw cashews softened in boiling water then blended with 1/2 cup unsweetened almond milk & 4 tbsp nutritional yeast)
2-3 cups of roasted veg of choice
Method:
Pop everything except the veg into your blender and blitz to smooth.
Pour over your roasted veg (I’ve used red peppers, courgette and also some wilted spinach) into a lined round 8” cake tin, and this bit is optional but I do like to sprinkle a good helping of @goodcarmafoods Flavour Fusion in top, before it’s baked at 180c for 25 minutes.
You can check it’s set with a skewer or sharp knife.
Allow to cool for 10 minutes, gently remove from the cake tin then enjoy with a tasty side salad. 💚
Review like this one below males all our hard work worthwhile.
“Hi Charlotte
My wife and I are not vegan, and are fortunate to not need to be dairy free. However, we are now baking our Sweet Potato fries with a sprinkling of your chilli Flavour Fusion, and have roasted cauliflower with the garlic Fusion Flavour (per your suggestion), and found both to be full of flavour, and were really impressed with the products. Thank you for your creativity in making these great products.”
Happy St David’s Day from Wales!
As you know we are based in West Wales and so this is why we are celebrating today and it’s Shrove Tuesday. I shall be having gluten free pancakes later with our Spread Sensation on. Yummy!
What are you having for pancake day? 🙂
I wanted to share these facts with you because I found them interesting and thought you would too.
6 St David’s Day Facts
Have a lovely week everyone!
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