ZENGARRY CHEESY PASTA RECIPE CONTEST
Zengarry and pasta go together like peanut butter and jelly and we want to see what kind of delicious ways you can combine your Zengarry fauxmage with all shapes and styles of pasta!
From Jan. 13 to Jan. 19, 2018 we are hosting the ZENGARRY CHEESY PASTA RECIPE CONTEST on Instagram.
The first prize winner will recieve over 100$ WORTH OF ZENGARRY FAUXMAGE sent to their door and have their RECIPE posted on the Fauxmagerie Zengarry website! This guest post will be sent out in our newsletter on Jan. 29th, be posted on social media (to over 5000 facebook followers, and over 10 000 Instagram followers).
- follow us on Instagram
- snap a picture of your favourite pasta recipe made with Zengarry fauxmage (Be sure to write down the recipe!!)
- post your photo on Instagram with the hashtag #zengarry between Jan. 13 and Jan. 19, 2018 and tag us @zengarryveg, (Make sure you make your post public so we can see it!)
The contest closes at midnight on Friday, Jan. 19th. The winner will be selected by the Zengarry marketing team and announced on Monday, Jan. 22nd.
Watch for more details coming soon on Facebook and Instagram! Follow us here:
Facebook: Zengarry Cashew Cheeses
This promotion is in no way sponsored, endorsed or administered by, or associated with, Instagram.
** Contest open to Canadian residents only. Must be 18 years of age to participate.
Simple Tempeh and Mushroom Stroganoff Recipe
Pasta is a quick and easy go to week day meal. It's super fast and uber comforting. But the same old same old pasta dish can get a bit old. Try mixing it up with this delicious cheesy Stroganoff recipe.
This comforting pasta recipe features our Creamy Swiss fauxmage and tempeh which is a protein rich meat replacement made from fermented soy beans. We used Noble Bean Smoked Onion tempeh here. It has none of the bitterness of other brands and it also crumbles easily which makes it really great in recipes like this simple Stroganoff where it can simulate ground round.
Feel free to change up the recipe using your favourite mushrooms. Here we used a mixture of oyster and white here, but cremini and portobello would work equally well.
One package of your favourite pasta cooked according to package directions.
1 Tbsp olive oil
1 package of Noble Bean Smoked Onion tempeh, crumbled
1 package of Fauxmagerie Zengarry Creamy Swiss style cashew cheese
2 cups mushrooms of your choice
1/2 onion, minced
3 cloves garlic, minced
3/4 cup vegetable broth
1 tsp paprika
1/2 tsp salt or to taste
Freshly ground black pepper to taste
Sauté onion in olive oil over medium heat until soft and translucent. Add garlic and mushrooms and continue to cook until the mushrooms are tender and most of the water has cooked off. Add tempeh and stir into mushroom mixture, cooking 5 minutes more.
Add Fauxmagerie Zengarry Creamy Swiss style cashew cheese, broth and paprika and stir until cashew cheese has melted and all is well combined and creamy. Add additional broth if needed. Season with salt and pepper.
Toss with your cooked pasta and serve immediately.
This creamy vegan Alfredo sauce is so easy to make and so incredibly delicious that you're going to want to make it every night.
And the variations are endless so your family may not even notice!
Change up the pasta: fettuccini, gnocchi, ravioli, bow tie pasta....
Add in your favourite veggies: peas, mushrooms, broccoli, kale....
And Voila! Dinner is served!
4 servings of fettuccini pasta cooked according to the package directions
1 package Fauxmagerie Zengarry Creamy Swiss cashew cheese
1 Tbsp dry cooking sherry
1/2 cup vegetable broth
1/2 tsp salt
Freshly ground pepper to taste
Add the Fauxmagerie Zengarry Creamy Swiss cashew cheese, veggie broth, sherry and salt to a sauce pan. Warm over medium low heat, stirring constantly until it's a smooth texture. Season with freshly ground pepper.
Toss cooked pasta with Alfredo sauce and veggies (if desired). Garnish with chopped parsley or sage and a bit more freshly ground pepper.
Looking for fresh new ways to feed your lasagna addiction?
This comforting lasagna soup bowl is topped with a healthy dollop our Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese to create a creamy cheesy bowl of goodness you can enjoy anytime.
BONUS: It's made in the slow cooker so it basically makes itself!
4 cups of vegetable broth (one tetra pack carton)
1 medium onion diced
3 garlic cloves minced
3/4 cup dried brown lentils
2 tsp dried basil
2 tsp dried oregano
1 14 ounce can diced tomatoes
1 14 ounce can crushed tomatoes
1 tsp sea salt
freshly ground pepper to taste
8 lasagna noodles
3 cups chopped spinach leaves
1 package of Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese
Add broth, onion, garlic, basil, oregano and lentils to the slow cooker and stir a few times to blend. Cover and cook on high until the lentils are just tender, about 2 hours.
Add the diced and crushed tomatoes to the slow cooker and stir. Continue cooking on high for 2 hours more.
Break the lasagna noodles into large pieces and stir the broken noodles and spinach into the soup. Cook on high for another 15 minutes, until the noodles are tender and the spinach is wilted. Season the soup with salt and pepper to taste.
Spoon soup into bowls and top with a healthy scoop of Fauxmagerie Zengarry Garlic and Fine Herbs cashew cheese. Garnish with fresh Italian parsley or basil and serve immediately.
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.
One of our favourite Tex Mex meals, burritos can be personalized to suit all tastes. These ones stuffed with beans, pumpkin and smothered in Queso sauce made with our Fauxmagerie Zengarry Smokey Jalapeño cashew cheese will have you clamouring for more.
They are even better the next day, so plan for leftovers!
2 tsp. olive oil
1 medium yellow onion, diced
1 red bell pepper
3 cloves garlic, minced
1 jalapeño, minced
1 can black beans, drained
1 1/2 tsp chilli powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1 1/2 cups pumpkin puree
1 Tbsp. lime juice
2 tsp maple syrup
8-10 flour or corn tortillas
1 cup of your favourite salsa
1 cup of Zengarry Queso sauce**
Green onion, cilantro, and/or avocado for garnish
Heat the olive oil in a frying pan. Add the onion and bell pepper and sauté until onion is translucent, about 5 minutes. Add garlic and jalapeño and cook for 2 minutes more. Add the black beans, spices, salt pumpkin puree and stir in well. Cook stirring until everything is heated through and well mixed. Remove from heat and add the lime juice and maple syrup.
Preheat the oven to 350 degrees F. Spray an oven proof casserole dish with non-stick cooking spray.
Lay a tortilla flat. Fill with about 1/3 cup of the pumpkin mixture and roll up like a cigar. Place the burrito at the inside edge of the casserole. Repeat this process with the rest of the tortillas, lining the filled burritos up next to each other in the casserole.
Top the tortillas with salsa and Zengarry Queso sauce. Cover the casserole with aluminum foil and bake at 350 degrees F for 30 minutes. Remove the foil and cook for 10 minutes more. Remove from the oven and let stand 10 minutes.
Garnish with green onions, cilantro and/or avocado and serve warm.
Quesadillas are one of those versatile dishes that make a tasty appetizer, quick snack or a quick and easy weeknight dinner. It all starts with tortillas and cheese, but there are endless combinations you can create.
We've combined our Smokey Jalapeño cashew cheese with kale and salsa in this tasty recipe. Add a little salsa or guacamole and you have a meal that's full of flavour, and who couldn't use a little more kale in their lives?? Give this a try.
Chop the kale into bite sized pieces and sauté in a splash of water until wilted and softened.
Spread Zengarry Smokey Jalapeño Cashew Cheese on one of the tortillas. Sprinkle with sautéd kale, green onions and salsa. Top with the second tortilla. Warm a non-stick skillet. Add your quesadilla to the skillet without oil or anything. Toast on one side for 3 minutes or so until it's golden. Flip it over and toast the other side.
Top with this easy Four Ingredient Guacamole, cherry tomatoes, chopped cilantro or whatever you like.
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!
Summer is made for BBQ's. It's the quintessential summer party that requires minimal set up and clean up. For that reason alone it gets the thumbs up at my house.
Also, it's the perfect way to get the men involved in food prep. Amirite? What guy doesn't like to sip a beer while gaining some brownie points for cooking dinner on the grill?
Now we know there is vegan cheese and then there is VEGAN CHEESE! Zengarry Fauxmage takes your burger from good to gourmet in an instant. Here are three of my favourite ways to gussy up my burger.
THERE IS NO EXCUSE FOR A BORING BURGER!
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!