These tasty vegan taquitos make an awesome snack or appetizer for any event. They are so simple to make with minimal ingredients but tons of flavour.
Serve them up for the next Canadians hockey game and just watch them disappear!
1 wheel of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese
12 small corn tortillas
1½ cups refried beans
5-6 green onions, choppedolive oil
Preheat the oven to 350 degrees. Grease a large baking sheet generously with olive oil or line it with parchment paper and set it aside.
Heat the corn tortillas for about 10 seconds in the microwave to soften them.
Spread 1 Tbsp of Fauxmagerie Zengarry Smokey Jalapeño cashew cheese on the middle of each tortilla, lengthwise. Spoon 1 Tbsp of refried beans onto the middle of each tortilla spread out on top of the cheese. Sprinkle some chopped green onion onto the refried beans on each tortilla.
Roll each tortilla tightly and secure with a toothpick placing them on the baking sheet seam side down. Brush the top of each taquito with olive oil.
Bake in the oven for 15 minutes. Flip the tortillas and bake for another 5 minutes, until edges are slightly browned.
Serve with your favourite Tex-Mex inspired dips, like Zengarry Queso sauce, Easy 4 ingredient guacamole (see below) and salsa.
Pasta and cheese go together like peanut butter and jelly. This is one of the tastiest pasta recipes in our repertoire and it's packed with healthy greens. The thick creamy sauce is just a touch on the spicy side.
This dish takes about 15 minutes from start to finish and it's sure to become a staple on your dinner table.
1 yellow onion, minced
2 cloves garlic, minced
1 cup sliced mushrooms (or whatever veggies you happen to have like asparagus, bell peppers, broccoli....)
1/2 tsp. crushed red pepper flakes
1 package of chopped frozen spinach
1 wheel of Fauxmagerie Zengarry Double Créme cashew cheese
salt and pepper to taste
Cooked pasta (here we used organic kamut rotini)
Sauté the onion, garlic and crushed red pepper flakes in a bit of oil or broth until onions are translucent. Add mushrooms and sauté for 5 minutes more. Add chopped spinach and cook until thawed. Add Fauxmagerie Zengarry Double Créme cashew cheese and mix well. Add cooked pasta and toss. Season with salt and pepper to taste.
Hands down, the easiest no bake cheezecake ever.
1½ cups pecans
2 tablespoons sugar
2 tablespoons coconut oil
2 packages of Zengarry Brie Style Cashew Cheese
3 tablespoons sugar
2 tablespoons maple syrup
Zest and juice of 1 lemon
½ teaspoon pure vanilla extract
1 pint fresh blueberries
2 tablespoons sugar
Zest and juice of 1 lemon
TO MAKE THE CRUST: Place a small (about 6 inch) springform pan on a parchment-lined baking sheet. Spray the springform pan with non-stick cooking spray or wipe it down with oil. In the bowl of a food processor, pulse the pecans until they are finely ground. Transfer to a medium bowl and wipe out the food processor. Add the sugar to the ground pecans and stir to combine. Add the coconut oil and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.
TO MAKE THE FILLING: Add the Zengarry Brie Style Cashew Cheese, sugar, maple syrup, lemon zest, lemon juice, and vanilla extract, and pulse until very smooth (the mixture should be pretty thick). Pour the cheese mixture over the cooled crust and spread into an even layer. Transfer to the freezer to chill while you make the topping.
TO MAKE THE TOPPING: In a medium pot, combine the blueberries with the sugar, lemon zest and lemon juice. Bring to a simmer over medium heat. Simmer until the blueberries are very soft and begin to burst, 8 to 10 minutes. Pour the blueberry mixture on top of the filling and spread into an even layer. Chill the cheezecake in the freezer for at least 45 minutes.
Transfer the cheezecake to the refrigerator and keep chilled until ready to serve. To serve, unmold and slice the cheesecake.
Yesterday we hosted our 4th Birthday Party at our Vegan Cheese Shop. This marks one full year in our new location!
It was such a wonderful day and it was so great to see so many friendly and supportive faces. Some that have been fans since the very beginning and some brand new! I feel truly blessed to be surrounded by this wonderful community and to be able to host these fun events now that we have the space.
Thank you to everyone that made the trip out to visit and support us on this special occasion!!
Ok... back to what I love best.... FOOD!!
For brunch this morning I wanted to make use of some of the amazing seasonal produce I had on hand. Particularly some run away zucchinis from my garden and left over sweet corn. I whipped up a batch of these zucchini and corn fritters and served them with Horseradish Dill Aoili and some garden tomatoes and cucumbers. (I would have served it with our tzatziki, but we sold out completely yesterday!)
I added some black salt, and it gave these fritters an eggy taste, which made them even more brunch-y.
Combine flax seeds and water and set aside to gel. Mix all dry ingredients, then prepare your veggies and herbs. Combine almond milk with the dry ingredients and mix well. Fold in all veggies and herbs and season with salt and pepper.
Heat a non-stick pan over medium high heat. If desired add a small amount of vegetable oil to your pan, but you can leave this out to avoid extra oil and calories. Drop dollops of batter into the heated pan and fry on each side until golden brown, about 2-3 minutes on each side.
Serve warm with my Dairy Free Tzatziki, or your condiment of choice! In the picture above I served them with a Horseradish Dill Aoili but any kind of chutney or salsa will work!
Mushroom Risotto is one of my favourite dishes. This simple vegan recipe is made extra creamy and cheesy by adding some of our dairy-free Gruyère style fauxmage!
You may want to double the recipe because this dish is even better warmed up the next day!
1 tbsp olive oil
1 shallot (or ½ white onion), diced
3 garlic cloves, minced
1 cup button mushrooms, thinly sliced
½ cup risotto rice
2 cups vegetable stock
4 Tbsp Fauxmagerie Zengarry Gruyère Style cashew cheese
1/4 cup chopped fresh Italian parsley
Salt and pepper, to taste
Heat the olive oil in a large saute pan. Add the shallot and garlic and cook on a medium-low heat until softened. Add the mushrooms and cook for a further minute.
Stir in the risotto rice and immediately pour in the vegetable stock. Bring to a boil then reduce to a simmer for approximately 30 minutes or until all the liquid has been absorbed and the rice is cooked. Add more hot water, if necessary.
Once cooked, stir in the Fauxmagerie Zengarry Gruyère Style cashew cheese and incorporate well. Add in the chopped fresh Italian parsley and season with salt and pepper.
Garnish with more parsley and serve immediately!
Carpaccio was originally made with thinly sliced beef, but we're veg'ing it up by replacing the beef with beets! And of course making it dairy free with Zengarry fauxmage.
This beautiful summer salad is simple to prepare and is sure to impress even your snootiest foodie friends!
I layered a combination of golden and red beets to make it a bit more interesting. You'll want to have a mandolin on hand to slice your beets super thin. You can pick one up pretty inexpensively at any kitchen gadget store.
Feel free to skin a whole pomegranate for this recipe or for the less adventurous cook, look for them at the store already skinned. I got mine at Costco.
3-4 whole beets
1/2 package Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese
1 handful of micro greens
2 Tbsp. pomegranate seeds
1 Tbsp. toasted pine nuts
Wrap each beet in aluminum foil and roast in the oven at 350 degrees F for 40-45 minutes. Allow the beets to cool and then slice thinly with a mandolin.
Layer the beet slices in a serving dish. Top with spoonfuls of Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese (I used a small ice cream scooper for this). Garnish with micro greens, pomegranate seeds and toasted pine nuts. Drizzle with dressing of choice. I used this Cilantro Lemon Vinaigrette (recipe follows).
Cilantro Lemon Vinaigrette
⅓ cup olive oil
2 Tbsp water.
2 handfuls cilantro
juice of ½ lemon
2 tsp. garlic, diced
¼ tsp. salt
1 tsp agave nectar
2 Tbsp red wine vinegar
This pizza is as healthy as it gets!!
It starts with a raw grain free wrap. I love Wrap it Up Raw! wraps which are made right here in Ontario. In fact I love them so much we stock them regularly in our Vegan Cheese Shop!
Top your wrap with fresh healthy veggies and your favourite Zengarry Cashew Cheese and VOILA, dinner is served!!
BONUS: it takes about 5 minutes to make!
Spread your raw wrap with a generous serving of Fauxmagerie Zengarry Sundried Tomato and Basil vegan cheese. Top with chopped veggie of choice. We used colourful bell peppers, cherry tomatoes, red onion and avocado.
Mexican Style: Zengarry Smokey Jalapeño, Green onions, olives, avocado and marinated Jalapeño peppers.
Parisienne Style: Zengarry Garlic and Fine Herbs cashew cheese, sun dried tomatoes, marinated artichokes, thinly sliced zucchini, and capers.
As the weather gets warmer I'm trying to add more raw meals to my diet. The staples of a raw food diet are raw fruits, vegetables, nuts, seeds, sea vegetables, fermented foods and sprouted grains. This simple recipe incorporates many of these and is super delicious to boot!
Unlike your typical sushi these tasty little morsels are grain free, low in sodium and packed with fresh raw veggies!
Don't let the sushi rolling intimidate you. It may take a couple of tries to get it just right, but it's actually easier than it looks. If you don't have a bamboo sushi rolling mat (you can get these very inexpensively at most Asian markets) you can lay a piece of saran wrap or parchment paper over a thick dishtowel.
Feel free to mix it up with your favourite veggies or whatever you happen to have in the fridge right now. We used our Garlic and Fine Herbs cashew cheese for these beauties, but you can just as easily swap it out for your favourite fauxmage flavour.
3-4 nori sheets
1 package Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese.
1 ripe avocado, sliced
1/2 a cucumber, thinly sliced
1 mango, thinly sliced
1 handful of pea shoots
Lay a nori roll out on a bamboo sushi rolling mat. Spread the nori sheet with Zengarry vegan cheese. Top the cheese with a layer of thinly sliced cucumbers. Create a line of the remaining veggies along the bottom edge of your nori sheet. Roll your sushi up in the sushi rolling mat and give it a little squeeze inside the roll. Unroll the mat and place the sushi roll on a cutting board. Cut the roll into 4-6 pieces.
Repeat with the remaining ingredients. Serve with pickled ginger if you like!
I'm sure I'm not the only one who dreads making dinner at the end of the day! After a busy day at the vegan cheese factory, the last thing I feel like doing is spending another hour on my feet making dinner.
Lucky for me, my fridge is always full of Zengarry cashew cheese which makes is so easy for me to pull together a quick dinner, like this Pesto Pasta. It's ready in the time it takes you to boil some pasta, and it's full of fresh basil-y flavour!
Add in some cooked cauliflower and broccoli or add a side salad to sneak in a few more veggies!
4 cups cooked pasta noodles (I like to use gluten-free Kamut pasta)
4-5 button mushrooms, sliced
1 handful of spinach
1/2 cup Pesto (see recipe below or use your own!)
1/2 cup Fauxmagerie Zengarry Brie Style Cashew Cheese
1/4 cup vegetable broth or water
Salt and Pepper to taste
Toasted pine nuts, chopped cherry tomoatoes and fresh basil to garnish
Sautée mushrooms in a drizzle of olive oil for about 5 minutes. Add spinach and cook until the spinach is wilted. Add pesto, Zengarry Brie Style Cashew Cheese and vegetable broth to the mushrooms/spinach mixture. Mix until well combined over low heat and heated through. Add the cooked pasta and toss well.
Season with salt and pepper and garnish with toasted pine nuts, chopped tomatoes and/or fresh basil.
Pesto with Scapes and Spinach
Add all ingredients to a blender and blend well.
We hosted our first Vegan Fondue Party yesterday at our new Vegan Cheese shop! We were fortunate enough to have some of my favourite local businesses join us to share their amazing treats with our guests. Nobody left hungry that is for sure!
We served up our Traditional Gruyère Style Fondue as well as a funMexican Cheese Fondue.
If you missed our fondue party, you can definitely host one of your own. What could be better than to linger with friends and family over a meal that consists of dipping things in cheese??
Maybe even finish up with a chocolate fondue for dessert.
Chop your Fauxmagerie Zengarry Creamy Swiss Cashew Cheese into chunks and add to a pot. Over medium heat, whisk in the wine. Gently heat stirring often until cheese is completely melted. Do not allow it to boil.
Combine the water and tapioca flour in a small bowl and stir into a smooth paste. Add to the cheese mixture and cook stirring constantly until the fondue thickens (2-3 minutes). If needed, thin with a bit more wine or water.
Transfer to a fondue pot and serve with chunks of bread, roasted vegetables or steamed vegetables.