Recipes — vegan

Marinated Mushrooms

Garlic olive oil Sherry Sherry Vinegar Side Dish vegan vegetarian

This recipe was featured at the 2017 Rouge et Blanc event, a part of Bedford Days. Ingredients: 12 oz button mushrooms 1/4 cup Liquid Gold Pedro Ximenez Sherry Vinegar 1/4 cup mushroom broth 1/4 cup any Liquid Gold High Polyphenol Extra Virgin Olive Oil or Garlic Infused Olive Oil 2 tablespoons Spice Lab French Onion & Garlic Spice Blend Bamboo skewers, to serve the mushrooms (recommended, but optional) Directions: Mix all ingredients, except mushrooms in a bowl. Soak bamboo skewers for at least an hour. Add mushrooms & toss to cover. Leave in the fridge overnight (or at least 5...

Read more →


Quick & Easy Snack - Roasted Zucchini Flatbread with Beet & Pesto Hummus

Beet Miscellaneous Quick Sicilian Lemon Balsamic Vegan

Quick & Easy Snack - Roasted Zucchini Flatbread with Beet & Pesto Hummus

Ingredients: 2 1/2 cups chick-pea flour* (also called gram or garbanzo flour) 2 cups grated zucchini (water strained out) 3 1/2 cups fresh cold water 1 tsp salt & black pepper, or to taste 1/4 cup any Liquid Gold Extra Virgin Olive Oil   Directions: -In a large mixing bowl, pour in the flour. Add the water gradually as you whisk the flour to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired and zucchini. -Prepare a large rimmed cookie sheet by pouring the olive oil...

Read more →


Liquid Gold Hollandaise

butter butter olive oil cooking class sauce vegan vegetarian

Hollandaise   Ingredients: 1 tbsp Pinot Grigio Barrel Aged Wine Vinegar 1 tsp peppercorns, crushed 3 egg yolks (or 1/4 cup cashew cream) 250g LG Sweet Butter Infused Olive Oil, or LG Savoury Butter Infused Oil  , warmed slightly Sea salt Cayenne pepper 1 tbsp lemon juice   Method: -When whisking and cooking an egg-yolk or cashew mixture in recipes such as hollandaise sauce, check to make sure it's cooked by lifting the whisk from the mixture. If the ribbon of yolk trailed from the whisk remains visible on the sauce surface, it's ready. If it disappears immediately, it requires...

Read more →


Veloute sauce and a Recipe for Creamy Broccoli Soup

cooking class Herbes de Provence sauce soup vegan vegetarian

Veloute Sauce Ingredients: 1/4 cup. LG Herbes de Provence Infused Olive Oil 1/4 cup flour 5 cups stock ———————————— Creamy Broccoli Veloute 1 head of broccoli, blanched 1/2 cup blanched almonds or cashews 1 onion, diced 1 stalk celery, diced   Method: -Melt olive oil in a saucepan over medium heat. Whisk in flour until the flour is completely incorporated into a roux. Let the flour cook for at least one minute. Slowly add in vegetable broth and whisk until smooth. Bring the sauce to a boil, and then reduce to simmer. -Simmer blanched broccoli, almonds (or cashews), onion and...

Read more →


Ethiopian Berbere Tagine

cooking class Epices du Cru evoo gluten-free Grilled Lemon White Balsamic ultra premium vegan vegetarian

2 tsp LG Medium/Robust Extra Virgin Olive Oil 3 Tbsp. Epices de Cru Ethiopian Berbere Spice Blend 1 Tbsp. Ginger, minced 1 tbsp. tomato paste 2 cups Vegetable Stock  1 tbsp minced garlic 1 carrot, diced 1 leek, white and pale green parts only, thinly sliced 1 small sweet red pepper, cored and diced 1 cup Chickpeas, drained and rinsed  1/2 cup red lentils 3/4 cup dried apricots, halved 1 cup Tomato Sauce  ½ Cup white wine (we used Quinta Espiga White Blend) 4 cups Baby Spinach 2 T LG Grilled Lemon White Balsamic or Sicilian Lemon White Balsamic   Method: -Heat oil over medium-high heat in large saucepan. Stir in spices;...

Read more →