Recipes — vegan

Ingredients: 1 1/2 cups raw cashews (soaked for at least 2 hours) 1-2 cloves garlic 1/4 cup filtered water 3 Tbsp. LG Garlic Infused Olive Oil 2 tbsp LG Sicilian Lemon White Balsamic or LG Grilled Lemon White Balsamic 1/2 tsp Epice De Cru Little Italy Blend or any favorite spice blend   Directions: -Rinse cashews well. Place all ingredients in the blender until ultra creamy.  

Ingredients: 4 Tbsp. LG Wild Mushroom Infused Olive Oil  12 oz. mushrooms (shiitake, oyster or portos) 1/4 cup chopped onions 1 clove garlic 1 Tbsp. flour 1 1/4 cups dairy free milk 1 Tbsp. chopped parsley 1 Tbsp. LG Moscatel Wine Vinegar Salt snd Pepper to Taste   Directions: -Heat 2 Tbsp. oil in sauce pan. Add mushrooms shallots and garlic. Saute until soft, for about 5 minutes. Remove from pan. -Heat up other 2 Tbsp oil in pan. Stir in flour and cook about one minute. Add milk gradually and mix until smooth. -Add mushroom mixture, salt, pepper, wine vinegar and...

  Ingredients: 4 – 5 medium sized potatoes 1/2 tsp salt, plus extra to add to boiling water 2 Tbsp LG Medium Extra Virgin Olive Oil 1 cup plain flour (approx.)1 Tbsp. Porcini Powder Water for boiling   Directions:  Wash the potatoes but leave in the skins, and place in a large pan of water, Bring to the boil and cook for 30 minutes or so, until a knife can be inserted easily and the skins are starting to flake away a bit.  Drain potatoes and leave to steam and cool slightly in a colander. Leave until the potatoes have...

Ingredients: 2 cups Fresh Basil 2 cups Spinach 2 Cloves Garlic 1/4 cup Raw Walnuts 2 Tbsp. Hemp Seeds (optional) 1/4 cup Water 1/4 cup LG Mild Extra Virgin Olive Oil + more to seal 2 Tbsp. Nutritional Yeast 1 Tbsp. LG Pinot Nero Rose Balsamic Salt & Pepper to taste   Directions: Simply combine all ingredients into a blender until thick and creamy. You can add extra olive oil to thin it out the sauce if you wish. (Always add the olive oil to the very top layer and refrigerate to keep the pesto moist and fresh.   By...