Ingredients 1/2 cup light corn syrup 1/2 cup light brown sugar 3/4 cup cashew butter 1 tsp. vanilla 1-1/2 cups organic puffed rice cereal 1 cup Mother Nature organic rolled oats 1/2 cup Mother Nature dried cranberries 1/2 cup Mother Nature organic shredded coconut 1/4 cup Mother Nature crumbled walnuts Preparation 1. In a large […]
Cranberry Coconut and Nut Butter Chewy Bars Lire la suite »
Ingredients8 small Italian tomatoes Garlic and fine herbs cheese (Boursin type) 2 packages of 150 g each 1/2 cup (125 mL) crumbled feta cheese 3/4 cup (180 mL) chopped Lena Spiced Dried Black Olives 4 cups (1 liter) arugula 1/2 cup (125 mL) toasted pine nuts Preparation1. Preheat oven to 350°F (180°C). 2. Cut Italian
Roasted tomatoes stuffed with cheese and spicy black olives Lena Lire la suite »
Ingredients Vegan, lactose-free, nut-free, egg-free 2 cans (400 g) Mother Nature organic jackfruit 1 can (540 mL) black beans, rinsed and drained 1 tbsp Tex-Mex seasoning 2 tbsp. lime juice 8 taco shells 1 large onion, sliced 1 tbsp. sugar 1 cup guacamole (optional) Preparation time Preparation time: 15 minutes – Cooking time: 11 minutes
Jackfruit Tacos Lire la suite »
Ingredients 1/4 cup Valli Balsamic Vinegar of Modena cream 2 tbsp. honey 1 tbsp. soy sauce 1 tbsp. chopped garlic 1/2 teaspoon chopped fresh rosemary Tabasco to taste 1 tbsp canola oil 4 small skinless chicken breasts Preparation 1. Preheat oven to 190°C (375°F). 2. In a saucepan, combine cream of balsamic vinegar with honey,
Chicken breasts glazed with Valli balsamic cream Lire la suite »
Ingredients 4 naan breads 1/3 cup Valli Sundried Tomato Pesto 1 340 g container of bruschetta 2 cups diced cooked chicken 1-1/2 cups shredded mozzarella 1 tbsp of balsamic vinegar coulis Preparation 1. Preheat barbecue to medium-high (about 220°C – 425°F). 2. Brush naan breads with pesto. Top with bruschetta and chicken, then cover with
Naan Pizzas with Chicken and Sundried Tomato Pesto Valli Lire la suite »
Ingredients 1-1/2 pounds of medium-lean ground beef (675 g) 1 egg 1/2 cup plain breadcrumbs 2 tbsp Worcestershire sauce 1 tablespoon mustard powder 1 tbsp. steak spice 1 onion, chopped 2 tsp. minced garlic Salt and pepper to taste 1 container of cocktail bocconcini (200 g drained) 1 cup of Valli tomato coulis 2 tbsp
Meatloaf with caprese sauce Lire la suite »
IngredientsHummus2 cups edamame beans, cooked and shelled 1/4 cup fresh cilantro 2 tbsp. fresh mint 1 tsp. lemon juice 1 clove garlic 1/2 tsp. lemongrass 3 tbsp grapeseed oil 2 tbsp white miso ToppingWhole wheat tortilla Cooked quinoa Grated carrot Grated beet Grated red cabbage Daikon radish, julienned Sliced tempeh, seasoned or plain Alfalfa Sauce1/4
Rolled sandwich, hummus with edamame beans, vegetables, almond sauce Lire la suite »
Ingredients 12 radishes, halved 1 cup canned chickpeas, rinsed and drained 1/2 cup halloum cheese, cut into 1 cm cubes 1 tbsp olive oil (a little more for cooking the radishes and chickpeas) 1 cup cooked Jerusalem cuscus 2 tbsp of chopped red onion 1/2 teaspoon chopped fresh thyme 1/4 cup chopped parsley 2 nectarines,
Warm salad of couscous, halloum cheese and nectarines Lire la suite »
IngredientsSalad1 avocado 1/2 lemon 1 cane organic chickpeas 1/4 cup sliced radishes 1/4 cup red onion 2 cups grape tomatoes, sliced 2 cups diced cucumber 1/2 cup fresh parsley 2 green shallots vinaigrette1/4 cup Mother Nature extra virgin olive oil 2 tbsp organic red wine vinegar 1/2 tsp. cumin salt and pepper Preparation1. Dice the
Chickpea salad Lire la suite »
Ingredients 2-1/2 cups organic whole wheat penne 1 cup jumbo sun-dried tomatoes 3/4 cup feta cheese 4 handfuls arugula 6 tablespoons Mother Nature Extra Virgin Olive Oil for the dressing 1 clove of garlic for the dressing 3 tbsp organic balsamic vinegar for the dressing 1 tbsp. honey for the dressing 1 tbsp. mustard for
Organic Penne and Sundried Tomato Salad Lire la suite »
