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New York Style Baked Cheesecake with Raspberry Sauce

For a round cake pan of 18cm diameter



  • 1/2 cup oats

  • 1/2 cup almonds 

  • 2 tbsp melted coconut oil

  • 2 tbsp agave syrup (or maple syrup, coconut syrup, etc)

  • 1/4 tsp vanilla powder 

  • Pinch of salt

  • Alternative: 200g of vegan cookies (such as speculoos) + 1 tbsp melted coconut oil


  • 400g silken tofu 

  • 240g Free-the-Goat Cheese (2 cheeses)

  • 1/2 cup agave syrup (or maple syrup, coconut syrup, etc)

  • 1 tbsp cornstarch 

  • 1 tbsp melted coconut oil

  • 1 tbsp lemon juice 

  • 1/2 tsp vanilla powder 

  • Pinch of salt 

Raspberry sauce

  • 200g frozen or fresh raspberries

  • 3 tbsp agave nectar

  • 1 tsp lemon juice

  • 1/2 tsp vanilla powder


  1. Preheat oven to 180°C and line your loaf pan with parchment paper. Set aside.

  2. Add oats, almonds, vanilla powder and salt to a blender and mix until well-blended (it doesn’t need to be a fine meal).

  3. Transfer to a bowl and add melted coconut oil and agave syrup and mix well with a spoon.
    The mixture should get sticky and not crumble. If too dry, add a bit more melted coconut oil.
    (Alternatively, put vegan cookies in a blender and blend until crumbly but not floury. Transfer to a bowl, add melted coconut oil, mix well with a spoon)

  4. Transfer mixture to parchment-lined loaf pan and spread evenly to distribute. Using the spoon, press against the bottom of the pan until well-packed.

  5. Put in the oven and let cook while you’re making the filling.

  6. Add all the ingredients for the filling to your blender and blend on high until very creamy and smooth.
    Taste and adjust flavour as needed, adding more lemon juice for acidity, salt for flavour balance, and agave syrup for sweetness.

  7. Remove crust from the oven and lower the temperature to 165°C.
    Pour filling over the pre-baked crust and spread into an even layer. Tap on counter to remove air bubbles.

  8. Bake for 50 minutes to 1 hour, until the edges look slightly dry and and the center appears only slightly uncooked (but not liquidy).

  9. Let cool at room temperature, and once transfer to refrigerator to let cool completely (uncovered). Once cooled, cover (waiting until cool will prevent condensation) and continue refrigerating for a total of 5-6 hours, preferably overnight.

  10. Before serving, make raspberry sauce by blending berries, agave syrup, lemon juice and vanilla powder until smooth. (I like it raw, but if you want your sauce to be thicker, you can put it in a saucepan, bring it to a boil, then reduce the heat and simmer over medium low heat for about 5 minutes, stirring constantly)

Caramelised Leek, Onion and Goat's Cheese Quiche

original recipe by The Cook & Him

prep 20 mins │ cook 35 mins │ inactive 60 mins │ total 1 hour 55 mins │ quantity 6 individual quiches

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  • 2 cups (250g) Hodmedod's Fava Bean Flour

  • 1/2 cup (120g) dairy free spread - I used Vitalite

  • Pinch salt

  • 3-5 tblsp cold water


  • 1/2 cup (80g) cashews

  • 1 leek - sliced and rinsed in cold water to remove any dirt

  • 1 red onion - peeled and finely sliced

  • 3 cloves garlic - peeled and crushed

  • 2 sprigs fresh rosemary - needles only, roughly chopped (see note)

  • Drizzle of olive oil

  • 1 cup (125g) chickpea flour (also known as gram flour)

  • 1/4 cup (2 tblsp) nutritional yeast

  • 500 ml unsweetened almond milk

  • 1 tsp ground cumin

  • 1 tsp salt + a few grinds of black pepper

  • 100g New Roots Vegan Goat's Cheese

  • Individual loose bottomed tart tins - I used these from Pro Cook (5 inches / 12 + 1/2 cm)

  • Blender - I used a Nutribullet RX


1. Start by soaking the cashew nuts - put into a heatproof bowl and add 1 cup (250ml) boiling water.  Set aside for at least an hour (you can also soak these overnight if you're super organised!)

2. While they're soaking, make the pastry - put the flour, salt and dairy free spread into a large bowl and rub the spread between your fingers, working it into and dispersing evenly through the flour (see note)

3. Add 3 tablespoons of cold water and bring the mixture together to form a dough.  If it's too dry add a splash more water a little at a time.  You want to make it into a dough using a light touch - over-handling and over-mixing is what makes the finished pastry tough!

4. Once you have a smooth dough wrap in cling film and put in the fridge for 30 minutes

5. While that's resting put the washed leeks, onions, garlic and a drizzle of oil into a small frying pan and gently saute for 10-15 minutes, stirring frequently until golden.  Set aside to cool

6. After the pastry has rested for 30 minutes unwrap and roll out on a lightly floured surface - you want to roll it out fairly thinly

7. Use a plate or something larger than your tins to cut out circles from the pastry.  Lift the circles into your tin and carefully push with floured fingers tightly into the tin

8. Put the tins on a tray (or two) and put in the freezer for half an hour

9. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6

10. Take the tins out of the freezer and put into the oven for 10 minutes

11. While they're cooking, finish the filling - put the soaked cashews and water into a blender along with the chickpea flour, nutritional yeast, almond milk, cumin, salt and pepper

12. Whizz until completely smooth

13. Stir into the pan with the leek mixture and mix well

14. Remove the tart cases from the oven and evenly divide the mixture between them

15. Add 3 small spoonfuls of goat's cheese to each tart then put back in the oven for a further 25 minutes until set and golden

16. These are delicious both fresh from the oven and cold the next day (or two).  They also freeze really well if you're batch making!


  • If you don't have any fresh rosemary simply substitute with 1 tsp dried rosemary

  • I have a step by step guide to making pastry here - the ingredients are the different but the principle and method is exactly the same ?

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Vegan Tiramisu

recipe by Frei Style



  • 250g flour

  • 150g raw cane sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp vanilla extract

  • Zest of 1/2 orange

  • 75 ml plant-based milk (e.g. soy)

  • 200 ml sparkling mineral water

  • 1 tsp apple cider vinegar


  • 400-500 ml of espresso

  • 3 tsp raw cane sugar

  • 1 tbsp Grand Marnier orange liqueur (optional)


  • 2 x vegan ricotta from New Roots

  • 350 ml plant-based cream (e.g. soy cream)

  • 2 tbsp fresh orange juice

  • Zest of 1/2 orange

  • 100g powdered sugar

  • 1 tsp vanilla extract

  • 1 tbsp cocoa



  1. Preheat the oven to 180 degrees.

  2. Mix the flour, sugar, baking soda and baking powder in a bowl, add the moist ingredients and stir until smooth.

  3. Place in a greased -or lined with baking paper- dish (about 20x30 cm) and bake for 20 minutes.


  1. Prepare 400-500 ml of espresso.

  2. Add sugar and orange liqueur and let cool.


  1. Mix the ricotta with the powdered sugar, orange juice, orange zest and vanilla in a bowl until creamy.

  2. Beat the cream until stiff and stir gently with the ricotta.


  1. Cut the cooled biscuit in the middle, put one half in a dish (about 20x30 cm). Soak with half of the espresso. Then spread half of the cream on top.

  2. Repeat with the second biscuit, finish with the cream and sprinkle the tiramisu with cocoa powder.

  3. Leave in the fridge for about 4-6 hours.

  4. Sprinkle with cocoa powder again before serving.

If you’d like the tiramisu to have less of a strong coffee taste, use less espresso.
Of course you can also use decaffeinated espresso.

Blutorangen-«Ricotta»-Salat mit gefüllten Datteln

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  1. Blutorangen filetieren (Mit Messer die gesamte Schale in Streifen so herunterschneiden, dass die weisse Haut vollständig entfernt wird) und danach in gleichmässige Scheiben schneiden.

  2. Die Blutorangenscheiben auf einem Teller verteilen.

  3. Die Ricotta-Alternative von New Roots in kleinen Scheiben schneiden und zwischen den Orangenscheiben verteilen.

  4. Baumnüsse und Pistazien mit einem Messer klein hacken oder in der Hand zusammenpressen und zerkleinern. Zerkleinerte Nüsse über den Teller streuen.

  5. Granatapfel schälen und entkernen. Eine Handvoll Kerne über den Salat streuen.

  6. Den Agavendicksaft gleichmässig über den Salat geben. Nach Belieben Minzblätter zwischen den Orangenscheiben verteilen.

  7. Den Salatteller für ca. 30 Minuten im Kühlschrank ziehen lassen.

  8. Datteln längs einschneiden, den Kern entfernen und mit dem restlichen Ricotta füllen. Mit Pistazien oder einer Baumnuss garnieren.

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«Pizza Bianco» mit Rotchabis, Birne & Camembert

von Verena @frei_style

2 runde Pizzen oder 1 Blech



  1. Für den Pizzateig das Wasser mit der Hefe und dem Zucker mischen und leicht erwärmen, bis alles aufgelöst ist.

  2. Mehl, Salz und Öl beigeben, alles zu einem glatten Teig vermischen. Diesen in eine leicht geölte Schüssel geben und für 2–3 Stunden zugedeckt gehen lassen.

  3. Den Pizzateig in zwei kleine runde Formen oder eine quadratische Form ausrollen. “Free the Goat – Nature” mit Zitronensaft, Salz und Pfeffer mischen und darauf verteilen.

  4. Rotchabis, Birne, Zwiebeln und “Soft White Extra” in feine Streifen schneiden und die Pizza damit reichlich belegen. Mit frischem Thymian, Salz und Pfeffer würzen, Olivenöl darüber verteilen und die Pizza für 20–25 Minuten bei 200° Umluft in den Backofen geben.

  5. Ahornsirup über die Pizza geben und geniessen.

Beetroot salad with oranges & ricotta

The fine earthy aroma of beetroot, the tartness of blood orange and the creamy ricotta make this beetroot salad with oranges and ricotta a delight.

Original recipe by Freistyle (deutsches Rezept hier)

Prep  10 minutes │ Cook 30 minutes │ Total 40 minutes │ Serving 2 servings

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  • 1-2 beetroots (raw)

  • Juice & zest 1/2 blood orange

  • 4 tbsp olive oil

  • 1 tablespoon of maple syrup

  • fresh thyme

  • salt

  • pepper

  • 1 blood orange

  • 100g green salad (for example, baby salad)

  • Micro greens

  • 100 gr of vegan ricotta (from New Roots)


  • Juice of 1 blood orange

  • 2 tbsp olive oil

  • 1/2 tsp mustard

  • 1 tbsp balsamic vinegar

  • sth. freshly grated ginger

  • salt

  • pepper

  • 1 teaspoon maple syrup

  • 1-2 tablespoons of hazelnuts

  • 1 tbsp of coconut blossom or cane sugar


  1. Peel and slice the beetroots

  2. Mix with the marinade of blood orange juice and zest, olive oil, maple syrup, fresh thyme, salt and pepper

  3. Bake at 200 ° C for about 30 minutes (turn in half)

  4. Allow to cool slightly

  5. Wash the salad, arrange with the orange and the ricotta in a bowl

  6. Add the baked beetroot

  7. For the dressing, put all ingredients in a glass and mix well and pour over the salad

  8. Roast the hazelnuts in a pan and caramelise with the sugar

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Lemon Ricotta Pancakes

These delicious lemon ricotta pancakes will be the hit at the next breakfast or brunch. Fluffy and with a delicate aroma.

Original recipe by Freistyle (deutsches Rezept hier)

Prep 10 minutes │ Cook 10 minutes │ Total 20 minutes │ Serving 10-12 pancakes


  • 120 g vegan ricotta (from New Roots)

  • 4 tbsp lemon juice (about 1-2 lemons)

  • zest of 1 lemon

  • 150 ml plantbased milk

  • 100 ml sparkling water

  • 4 tbsp of sugar (e.g. coconut blossom sugar)

  • 1 tsp vanilla extract

  • 200 gr flour

  • 1 tsp baking soda

  • 1 tsp baking powder

  • pinch of salt

  • 1 tbsp apple cider vinegar


  1. Mix the ricotta with the lemon juice in a bowl

  2. Add milk, water, sugar and vanilla and stir until smooth

  3. Mix the dry ingredients and add to the ricotta mixture

  4. At the end stir in the apple cider vinegar

  5. Bake the pancakes in a pan with oil

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Vegan Ricotta & Spinach Cannelloni

Recipe by Velvet & Vinegar

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  • 20 cannelloni

  • 500g spinach, frozen

  • 200g New Roots ricotta cheese

  • salt & black pepper to taste

  • 1/4 tso garlic powder

  • 1/2 tsp Italian spice mixture

  • 1-2 tbsp dried Italian herbs

  • 25g vegan margarine

  • 3 tbsp flour

  • 500ml cashew milk

  • salt & white pepper to taste


  1. Preheat the oven at 180°C.

  2. Cook spinach with a small amount of water in a pan for about 5 minutes or until completely cooked.

  3. Let cool down and mix with ricotta and all the spices.

  4. Fill mixture into the cannelloni using a teaspoon.

  5. Lay cannelloni in a casserole dish.

  6. Melt margarine in a pan & add flour, mix until flour turns light yellow in colour.

  7. Slowly pour in cashew milk whilst constantly stirring.

  8. Bring to boil, reduce temperature to low heat & stir until sauce starts to thicken up, then let cool down.

  9. Pour sauce over cannelloni and put in the oven for 40 minutes.


Knusprige Ricotta Spinat Taschen

Rezept von Healthy & Happy by Sabrina Stierli


Das brauchst du für 8 Stücke

  • 1 Dinkel Blätterteig oder 1 Veganer Blätterteig, rechteckig

  • Olivenöl

  • 200 gr. Bio Spinat, frisch oder aufgetaut

  • 1 Knoblauchzehe, gehackt

  • 2-3 EL Soja Quarkalternative (Provamel) oder Magerquark

  • 1 TL Bio Senf

  • Pfeffer und Meersalz

  • 1 Free the Goat Nature Cheese

  • Ei-Ersatz oder Pflanzenmilch

So geht’s

1. Ofen auf 200 Grad (Umluft) vorheizen und Backblech mit Backpapier belegen

2. In einer Bratpfanne Öl erhitzen. Knoblauch und Spinat beifügen und bei mittlerer Hitze unter

Rühren etwa 5 Minuten dünsten

3. Quark und Senf daruntermischen und mit den Gewürzen abschmecken

4. Die Füllung abkühlen lassen

5. Den Teig in 8 Rechtecke von etwa 10 x 12 cm Grösse schneiden und 1 EL Füllung auf eine Hälfte der

Teigstücke geben

6. 1-2 Stücke vom Free the Goat Nature Cheese auf die Füllung legen

7. Die Teigstücke zusammenklappen und die Ränder mit einer Gabel gut andrücken

8. Die Teigtaschen auf das Backblech legen und mit Ei-Ersatz oder Pflanzenmilch die Teigtaschen bestreichen

9. 15-20 Minuten in den Ofen goldbraun backen

10. Abkühlen lassen und geniessen – sie schmecken super yummy!

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Vegan Christmas Pies

original recipe by The Cook & Him

prep 20 mins │ cook 45-50 mins │ inactive 30 mins │ total 1 hour 35 mins │ quantity 12 mini vegan christmas pies



  • 2 cups (250g) plain flour

  • 1/3 cup (110g) dairy free spread (I used Vitalite)

  • large pinch of salt

  • 3 tblsp cold water


  • 2 parsnips

  • 1 large sweet potato

  • 1 red onion

  • 4 cloves garlic

  • 4 good handfuls (85g) fresh spinach

  • 1/2 cup (90g) cooked chestnuts

  • 1/4 cup (45g) pine nuts

  • few sprigs fresh thyme – leaves only (or sub with 1 tsp dried thyme)

  • 2 sprigs fresh rosemary – needles only (or sub with 1/2 tsp dried rosemary)

  • 1 heaped tsp mustard – I used English mustard but dijon or wholegrain would work too

  • 1 vegetable stock cube

  • 1 x 112g  New Roots vegan camembert – cut into small cubes

  • good pinch each of salt and pepper

12 hole muffin tin


  1. Start by making the pastry - put the flour and spread into a medium bowl and combine the two by rubbing them together between your fingertips. Do this just until the mixture resembles fine breadcrumbs

  2. Add 2 tblsp cold water and mix together until it starts to form a dough - add another tblsp water (or more) if the mixture is too dry. You want to knead it as little as possible, just enough to bring it all together

  3. Wrap the dough in foil or cling film and put in the fridge for at least 30 minutes. The pastry can also be made in advance and stored in the fridge or freezer. Just thoroughly defrost before using

  4. While the dough is chilling make the filling - peel the parsnips and cut into small chunks, cutting round the hard, woody stem and discarding it. Put the parnsip chunks into a large frying pan 

  5. Peel the sweet potato and cut into small chunks and add those to the pan with a splash of water

  6. Cover with a lid and cook over a medium heat for 10-15 minutes until just starting to soften, give an occasional stir being careful with the steam when lifting the lid

  7. While they're cooking, peel the onion and garlic and very finely chop the onion and crush the garlic

  8. Remove the lid and add the onion, garlic, chestnuts, pine nuts, thyme, rosemary, mustard and stock cube and give everything a really good stir then cook for 5-10 minutes, stirring frequently

  9. Wilt in the spinach and add a good pinch of salt and pepper

  10. Turn off the heat and stir in the vegan cheese. Set the pan aside while you roll out the pastry

  11. Preheat the oven to 160 Fan / 180 C / 350 F / Gas 4 and brush the insides of 12 hole muffin tray with vegan spread, oil or spray oil. Dust each muffin hole with a little flour and shake out the excess. This just helps the little pies release easily from the tin

  12. Remove the pastry from the fridge and on a floured work surface, roll out the pastry till it’s about the thickness of a £1 coin. Remember to turn the dough frequently as you roll to help prevent the pastry sticking to the table.

  13. Using a 3 1/4 inch (8 1/2 cm) round cutter, cut 12 circles and gently ease each one into your muffin tin, pushing the pastry down into the corners – you can use a little nub of excess pastry to push the pastry into the holes

  14. Then using a 2 3/4 inch (7 cm) round cutter, cut another 12 circles (re-rolling the pastry as necessary) Set those aside while you fill!

  15. Pack the filling into your little pies as tight as you can, gently pushing down so you can get as much filling in as possible. Once you’ve filled them all place on the lids pushing down gently

  16. If you have any extra pastry and a decorative cutter you can cut out shapes to put on the top of your pies - adhere with a little water

  17. Bake for 45-50 minutes until golden brown. Leave to cool for a few minutes in the tin to firm up then gently remove

  18. Serve warm or leave to cool on a wire rack then store in an airtight container in the fridge

  19. To reheat, put into a hot oven (180 Fan) for 20-30 minutes making sure the centers are piping hot

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camembert and quinoa burgers

original recipe by The Cook & Him

prep 20 mins │ cook 20 mins │ inactive 0 mins │ total 40 mins │ quantity 4 burgers


  • 1 red onion - peeled and finely diced

  • 1/2 red pepper - seeds removed and roughly diced

  • 2 large cloves garlic - peeled and crushed

  • drizzle of olive oil

  • 2 cups cooked quinoa

  • 1 cup ( 1 x 400g can) cannellini beans (though you can probably substitute with whatever beans you prefer or have - they just need to be cooked!)

  • 1 tblsp tomato puree

  • 1 tsp mustard (I've used dijon but you could use English, wholegrain etc)

  • 1/2 tsp salt + few grinds of black pepper

  • 2 tblsp Hodmedods Green Pea Flour

  • 50g New Roots Vegan Camembert


  1. In a small frying pan over a medium heat, gently saute together the diced onion and pepper and the crushed garlic in a drizzle of olive oil for 5-10 minutes until softened

  2. Into a food processor, tip the quinoa, beans, tomato puree, mustard, pea flour, salt, pepper and sauted veg

  3. Whizz until well chopped and blended together, scraping down the sides of the the bowl as necessary.  You want it all quite well minced, not to the point of puree but no huge lumps either!

  4. Dice the Camembert into smallish pieces and stir through the blended mixture.  At this point you can store the mixture in a lidded container in the fridge for a few days

  5. Divide equally into 4 and shape into burgers

  6. Sizzle in a little olive oil over a medium heat for 8-10 minutes each side till well golden and crispy

  7. Serve and enjoy!  These are fabulous in a wholemeal bun spread with hummus and top the burgers with crisp green leaves and sliced tomato ?

Vegan Cheesy Vegetable Bake

original recipe by The Cook & Him

prep 30 mins │ cook 60 mins │ inactive 0 mins │ total 1 hour 30 mins │ quantity 2 - 4 portions

“Creamy, rich and full of seasonal vegetables and soft vegan cheese, this hearty and delicious Vegan Cheesy Vegetable Bake makes a great side or main dish!”

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  • 2 medium leeks

  • 1/2 butternut squash

  • 3 cups (250g) broccoli florets

  • 1 large sweet potato

  • 1 red pepper

  • 4 cups (400g) mushrooms

  • 2 tblsp + a drizzle of olive oil

  • 3 cups (75g) spinach

  • 3-4 cloves garlic - peeled and crushed

  • 3 tblsp wholemeal flour

  • 2 cups (430 ml) unsweetened almond milk

  • 1 tsp mustard (wholegrain, Dijon, English - whichever is your preference!)

  • 1 tsp grated nutmeg

  • 1 x 130g tub New Roots Free the Goat Cheese (Plain)

  • 1 tsp dried rosemary

  • salt and pepper


  1. Start by preparing the veg

  2. Thinly slice the leeks into rounds then wash to remove any dirt.  Drain well

  3. Peel and remove the seeds from the squash and cut into bite sized chunks

  4. Peel the sweet potato and cut into bite sized chunks

  5. Break the broccoli into florets

  6. Remove the core and seeds from the pepper and cut into largeish pieces

  7. Halve or quarter the mushrooms if they're very large

  8. Put the squash and sweet potato into a large frying pan or large saucepan that has a lid and add a drizzle of olive oil

  9. Saute over a medium heat, stirring occasionally for 5 minutes.  Add 1/2 cup (120ml ) water, put the lid on and bubble for a further 5 minutes

  10. Remove the lid and allow the water to evaporate for a further 5 minutes

  11. Add the leeks and peppers and saute for another 5 minutes, stirring frequently

  12. Add the broccoli and mushrooms and 1 cup (240ml) water and put the lid on for a last 5 minutes. 

  13. Turn off the heat and remove the lid then wilt in the spinach - you might need to do this in a couple of batches - just stir it into the other veg until it shrinks then set the saucepan aside while you make the sauce

  14. If you're planning on eating this after you've baked it preheat your oven to 180 Fan / 200 C / 400 F / Gas 6

  15. In a medium saucepan put the 2 tblsp olive oil and the crushed garlic.  Gently heat until sizzling then stir in the wholemeal flour to form a thick paste (also known as a roux)

  16. Add the milk a little at a time, stirring well between each addition until you've used all the milk and you have a smooth creamy sauce.  I start the roux with a wooden spoon then as I add more milk and it starts to loosen up I swap the spoon for a whisk

  17. Add the vegan cheese, mustard, dried rosemary and plenty of salt and pepper and whisk to melt the cheese

  18. Add the sauce to the veggies (or vice versa depending in which is the bigger pot!) and stir together until well mixed

  19. At this point you can chill and refrigerate for use at another time or day otherwise pop into the oven for 20-30 minutes until piping hot in the centre

  20. You can also reheat any leftovers - simply bake again until piping hot

Sautéed veggies on vegan cheese toast

original recipe by The Cook & Him

prep 10 mins │ cook 15 mins │ inactive 0 mins │ total 25 mins │ quantity 2 servings

“They’re so vibrant and full of flavour and give a beautiful contrast of texture and taste to the creamy vegan goat’s cheese and crusty toast.  Speaking of vegan goat’s cheese,  I’ve used the truly divine New Roots Free the Goat Cheeze.  This is about as close to actual cheese as I’ve had the pleasure of sampling.”

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  • 1 cup (100g) baby carrots

  • 1 red onion

  • 2-3 cloves garlic

  • drizzle of olive oil

  • 40g (a small bunch) asparagus

  • couple of handfuls of broccoli florets

  • 1 cup (60g) button mushrooms (I've used button chestnut mushrooms but you could just dice larger mushrooms too)

  • 1/2 red pepper - stalk and seeds removed then roughly sliced or diced

  • 1/4 cup (60ml) veg stock

  • salt and pepper

  • 60g New Roots Vegan Goat's Cheese with Thyme and Lavender

  • 4 slices thickly cut crusty bread


  • camelina seeds or seed of choice


  1. Wash and remove any tough stalk from the baby carrots and cut in half if very thick.  Put into a saucepan with boiling water and cook for 5 minutes until softened slightly. Drain and set aside

  2. Peel the onion and finely dice.  Peel the garlic and crush then put into a large saute pan with the diced onion and a drizzle of olive oil

  3. Gently saute the onion and garlic, stirring frequently, for 1 minute then add the par-cooked carrots, the asparagus, broccoli, mushrooms, pepper and veg stock

  4. Cover the pan with a lid and gently bubble over a medium heat for a further 5 minutes

  5. Remove the lid, turn the heat up and bubble rapidly for just a minute to evaporate any excess liquid. Add a pinch each of salt and pepper and stir

  6. Turn the heat off and put the lid back on

  7. Toast your slices of bread, generously spread each piece with the goats cheese then top with the sauteed veggies

  8. Optional: sprinkle with seeds - I love camelina seeds, they're nutty, crunchy and full of flavour but toasted sesame seeds or poppy seeds would be just as good!

  9. Serve immediately and enjoy!

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Ultimate Vegan Sandwich

original recipe by The Cook & Him

prep 20 mins │ cook 30 mins │ inactive 0 mins │ total 50 mins │ quantity 4 sandwiches

When you have the nerve to call something the ultimate anything, it’s got to be pretty special right?  And this Ultimate Vegan Sandwich IS indeed pretty special.

We start with a very simple home made bread – no yeast and no proving, just one bowl and 30 minutes bake time.

Then we build our layers of flavour.  Roast the tomatoes right along side your freshly baked bread – roasting them with a little red wine gives them an even sweeter, more tomatoey flavour.  If you’re worried about opening a bottle of wine just for a splash to roast some tomatoes I buy the small, 1 glass bottles and anything I don’t use I freeze in ice cube trays.  It’s not something you could probably drink as a glass of wine after but it’s a great way to keep any leftover wine and then just drop in sauces and stews!

Then we have the wonderful New Roots vegan cheese – specifically their Camembert.  It’s light, creamy and full of cheesy flavour to perfectly off set the tomatoes.  Then add some grated carrot for crunch, a sprinkle of fresh herbs and some smooth as silk sliced avocado.  I also spread the bread with just a schmear (technical term) of Dijon mustard.  Wholegrain mustard would be just as yummy, or even a little vegan pesto, creamy horseradish, vegan mayonnaise or onion relish.  Because if you’re going to call a sandwich the Ultimate Vegan Sandwich you’ve got to push the envelope a little right? ?



  • 2 cups (280g) wholemeal flour

  • 1 + 1/2 tblsp coconut sugar

  • 1 tsp bicarbonate of soda

  • 1 tsp salt

  • 1/2 cup (115ml) kombucha (we love Remedy Kombucha)

  • 1/4 cup (60ml) almond milk

  • 2 tblsp olive oil

Roast Tomatoes

  • 1 cup (160g) cherry tomatoes

  • 1/4 cup (60ml) vegan red wine

  • 1/4 tsp dried rosemary

  • 1 tsp balsamic vinegar

  • pinch sea salt


  • Mustard of choice or dairy free spread

  • 1 avocado – peeled, stone removed and sliced

  • 1 x New Roots Camembert Vegan Cheese – sliced

  • 1 small carrot – finely grated

  • 4 tsp snipped fresh chives

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  1. Start with the bread - preheat your oven to 180 Fan / 200 C / 400 F / Gas 6 and grease and dust with flour a loaf tin 3 x 9 inches (7 + 1/2 x 23 cm) 

  2. In a large bowl put the flour, coconut sugar, bicarb and salt and stir together

  3. Add the kombucha, almond milk and olive oil and mix to form a dough. Tip out onto a lightly floured work surface and using your hands shape into a log, roughly the length of your tin

  4. Bake for 30 minutes until firm and lightly golden. If you're unsure it it's cooked tap the bottom of the loaf - if it's cooked it will sound hollow, otherwise return to the oven until it's cooked through

  5. While that's baking, toss together all the ingredients for the roast tomatoes and tip into a baking dish and cook for 20 minutes until the tomatoes have burst slightly

  6. Remove the bread and tomatoes from the oven and allow to cool 5-10 minute before building your Ultimate Vegan Sandwich!

  7. Thickly slice the bread into 8 slices and spread with mustard or spread of choice

  8. Lay the sliced avocado on 4 of the slices of bread, top with sliced cheese, then the grated carrot. Top with some of the roasted tomatoes, a sprinkle of chopped chives then finally top with the remaining slices of bread

  9. Dig in and enjoy!

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Courgette and camembert flatbread

original recipe by The Cook & Him

prep 30 mins │ cook 25 mins │ inactive 30 mins │  total 1 hour, 25mins │ yield 4 x 6 inch pizzas

“If you ever thought making your own pizza base was just far too much trouble then I have the perfect antidote right here.  Because it’s made with plain and wholemeal flour it doesn’t require hours of kneading and proving – just mix and rest for half an hour then shape, top and bake.  That’s right, Friday night healthy(ish) pizza sorted.  You can even make the base a couple of days in advance and leave in the fridge because it doesn’t over-prove and it still retains its light elasticity when baked.  It’s the perfect balance of light but chewy.

You can top it with whatever you like but a truly lovely combination is creamy courgettes, tangy sweet tomatoes and New Roots vegan Camembert cheese.  I’m utterly in love with this stuff. I mean, just look at it…”



  • 3/4 cup tepid water (see note)

  • 1 + 1/2 tsp active dried yeast

  • 1 tsp coconut sugar

  • 1 cup plain white flour

  • 1 cup plain wholemeal flour

  • 1 tblsp olive oil

  • 1 tsp salt


  • Approx 2 tblsp tomato puree

  • 1 large courgette - sliced

  • 1 New Roots Vegan Camembert Cheese - sliced into 12 pieces

  • 20 cherry tomatoes - halved

  • 1 tblsp garlic powder

  • Sea salt

  • Few sprigs of fresh basil


  1. Start with the dough. Put the tepid water into a large bowl or into the bowl of a stand mixer

  2. Whisk in the yeast and sugar, cover with a t-towel and leave for around 15 minutes until the surface is frothy

  3. Tip in the flour, salt and olive oil and mix either by hand, with a rubber spatula or the dough hook of your machine, to a smooth soft dough. Because we're using plain flour for a light, chewy dough you don't need to knead the heck out of it! Just mix until it forms a dough

  4. At this point you can transfer to a lightly oiled bowl and store, covered (with a t-towel or cling film), in the fridge for a couple of days. Otherwise cover the bowl with the t-towel again and leave to prove for around 30 minutes

  5. Preheat oven to 200 Fan / 220 C / 425 F / Gas 7 and line one large or 2 medium baking trays with parchment or a silicon mat

  6. Tip the the dough onto a floured work surface and evenly divide into 4 pieces

  7. Using a floured rolling pin or floured hands roll or shape the dough into flatish discs and lift onto your baking tray(s)

  8. Spread roughly 1/2 tblsp tomato puree onto each base

  9. Top with the sliced courgette then 3 pieces of Camembert per pizza and scatter over the halved cherry tomatoes

  10. Sprinkle over the garlic powder and a pinch each of sea salt

  11. Bake for 20 minutes until risen, crisp and golden, top with a few sprigs of fresh basil and enjoy!


  • The water should be blood temperature - meaning when you put your finger in it you can't feel if it's hot or cold! If anything, err on the side of cold - too hot and you run the risk of killing the yeast.

  • Get experimental with your toppings - we've also had sliced mushrooms, peppers and pesto with New Roots Goat Cheeze. All just as delicious!

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Vegan Goat Cheese Quiche

original recipe by Silvia + Limone

Baking times 20+15+15 min
Work time 15-20 min

For this recipe, you need a rectangular tart tray of 30 cm length or equal in proportions round tin. A blender, baking tray and 2 mixing bowls.



250 gr unbleached white flour for pastry
50 gr buckwheat flour
2 tsp unrefined salt
1/2 tsp coconut sugar
1 Tbsp psyllium husk powder (not mandatory but helps to obtain a flaky consistency)
1 Tbsp black sesame seeds
3 Tbsp flax seeds powder (meal)
3 Tbsp vegan butter* or coconut oil softened but not liquid
100 ml ice cold water

More vegan butter or oil to grease the quiche tin.


2 New Roots Free-The-Goat Ch**ze nature or thyme and lavender
1 New Roots Free-The-Cow Herbes the Provence
180 gr sweet potatoes ( in this case I used purple potatoes)
4-6 Tbsp extra virgin olive oil divided
1/2 to 1 tsp of salt

1 large courgette sliced in ribbons with a peeler
100 gr asparagus, the soft part only.
a fresh salad of choice
pinch of salt


Preheat the oven to 200°C. Grease well the oven tin.

Wash the vegetables. Peel and cut the sweet potatoes into very small chunks. Rub with the with salt and 2-3 Tbsp olive  oil and bake for 20 min.

While the potatoes cook.
Add all the crust dry ingredient to a mixing bowl, give it a stir and add the vegan butter/coconut oil. Work with a fork until the vegan butter is incorporated  flour has a coarse consistency.
Then add little by little the ice-cold water. Keep working with the fork or with the tips of your finger, RUBBING not kneading. Add enough water until you have soft crumbles that will be then pressed into a crust.

Oil well the tart tray and start pressing your crumbles together into a 5 mm thick crust.
Cook on the lower rack at 180° C, for 10- 15minor until the edges are golden brown.

While your crust cooks.
Blend the sweet potatoes, add the New Root cheeses in crumbles and mix thoroughly. Season more salt if needed and spread it flat into the crust. With a peeler make the courgette in ribbons and distribute over the crust ( it may feel a lot of courgettes but they will significantly shrink). Clean the asparagus from the hard ends and distribute as well over the length of the tart. Oil the top of the quiche and the vegetables with 2-3 Tbsp of oil. Sprinkle some salt flakes on top too.

Cook for 10 min at 180°C and grill for 3-5 min at the max temperature. Serve warm or tepid with a fresh salad of choice.

*vegan butter is different from margarine as it is not chemically modified oil, the process of making the butter is solenly mecanical with addition of strches.

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Schnelle vegane Ricotta-Spinat Wähe

original recipe by Apricots & Lemons

"Mit nur insgesamt fünf Zutaten und ein bisschen Gewürz gibt es eine leckere Wähe. Gebacken mit Kuchenteig gibt es ein leckeres Abendessen, mit Blätterteig eignet sie sich für feine Apéro-Häppchen.
Ich habe für dieses Rezept den veganen Ricotta-Käse von New Roots verwendet. Man kann natürlich auch selbst Ricotta machen, zum Beispiel nach diesem Rezept das ich online gefunden habe."

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vorbereitung 10 mins

kochen 20 mins

total 30 mins

yield 2 personen


  • 1 EL Olivenöl

  • 1 Zwiebel

  • 1 Knoblauchzehe

  • 200g Spinat

  • 120g veganen Ricotta

  • Ein fertiger Kuchenteig / Blätterteig


  • Salz

  • Pfeffer

  • Eine Prise Muskatnuss


  1. Die Zwiebel schälen und kleinwürfeln.

  2. Eine Pfanne heiss werden lassen, Olivenöl erhitzen und dann die Zwiebeln auf mittlerer Stufe braten bis sie glasig werden.

  3. Den Knoblauchzehen schälen, pressen und zu den Zwiebelstücken geben. Zwei Minuten mitbraten lassen.

  4. Währenddessen den Spinat waschen und in feine Streifen schneiden. Anschliessend diesen ebenfalls in die Pfanne geben und unter Rühren so lange kochen, bis er zusammengefallen ist.

  5. Die Mischung vom Herd nehmen und zusammen mit dem Ricotta in eine Schüssel geben. Nun mit einer Gabel alles gut zerdrücken.

  6. Eine Prise Muskatnuss beigeben und mit Salz und Pfeffer abschmecken.

  7. Nun den Teig auf ein Backblech geben und mit einer Gabel ein paar Mal einstechen. Mein Backblech ist etwas kleiner als herkömmliche, nicht wundern

  8. Nun die Ricotta-Spinat Mischung gleichmässig auf dem Kuchenteig verteilen.

  9. Den Ofen auf 180 Grad bei Umluft vorheizen. Wenn er warm ist das Blech in die Mitte des Ofens schieben und für circa 20 Minuten backen. Die Wähe ist fertig, wenn der Teigrand etwas braun wird.

  10. Herausnehmen, etwas auskühlen lassen und geniessen

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Leek and Mushroom Risotto

original recipe by The Cook and Him

"Here I’ve used their Free-the-Goat Cheeze with Thyme and Lavender which completely elevates the whole thing.  This wonderfully herby, fragrant vegan cheese mixes so well with the woody, earthy mushrooms and sweet petit pois.
It really couldn’t be simpler to make – just some chopped vegetables gently sauteed together till softened then rice and veg stock added…"

prep 10 mins

cook 20 mins

total 30 mins

yield 2 portions


  • 2 leeks

  • 1 tblsp olive oil

  • 300g closed cup mushrooms

  • 2 large cloves garlic – crushed

  • 150g easy cook long grain and wild rice mix

  • 750ml vegetable stock

  • 200g petit pois peas (fresh or frozen work perfectly!)

  • 75g New Roots Free the Goat Cheeze with Thyme and Lavender

  • Salt and pepper to taste


  1. Peel any tough or brown outer leaves from the leeks, split lengthways then thinly cut into half circles. Rinse well to remove any of the dirt that gets trapped in the layers and drain, shaking off any excess water

  2. In a large frying pan gently warm the olive oil then tip in all the leeks. Cook over a medium heat for a few minutes till they start to soften, stirring occasionally

  3. While the leeks are cooking, halve the mushrooms then roughly slice

  4. When the leeks are starting to soften add the mushrooms and crushed garlic and saute for just a couple more minutes

  5. Tip in the rice and cook, stirring, for 2 minutes

  6. Pour in the vegetable stock, stir well then leave to simmer till almost all the liquid is absorbed (around 15-20 minutes), stirring occasionally

  7. Stir in the petit pois peas just a minute or so before the liquid has all gone

  8. Once all the liquid is absorbed, stir in the vegan cheese and season to taste.

  9. Tip into 2 bowls, grab a fork and enjoy!

Spinach salad with blood oranges and roasted veggies

original recipe by Freistyle (deutsches Rezept hier)

"I combined the blood oranges with roasted beets and carrots and also added some maple syrup, orange zest and fresh thyme to the veggies – this will give them the best flavor. Combined with fresh spinach (make sure to have the small baby spinach leaves), roasted hazelnuts and vegan cheese from New Roots (in my opinion the best you can get in Switzerland) – and all of it topped with the perfect Avocado."

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  • 2 red beets

  • 3 carrots

  • 1 Tbsp olive oil

  • 1 Tbsp maple syrup

  • salt

  • pepper

  • fresh thyme

  • zest of 1 organic orange

  • 2 blood oranges

  • 3 Tbsp hazelnuts roasted

  • 1/2 Avocado

  • 100 gr spinach (2-3- hand full)

  • vegan goat cheese

  • 50 ml Balsamic vinegar

  • 100 ml olive oil

  • 1 Tsp mustard

  • 1 tsp maple syrup

  • 1 tsp lemon juice

  • salt

  • pepper



  1. Preheat the oven to 200 C (400 F)

  2. Peel the beets and carrots and cut into cubes

  3. Mix in a bowl with the oil, maple syrup, salt, pepper, fresh thyme and orange zest

  4. Add to a baking pan and roast for 25 minutes

  5. Cut the avocado and blood orange in slices/rings

  6. Wash the spinach and add to a plate with the veggies and oranges

  7. Sprinkle with the vegan cheese and the hazelnuts

  8. Add all ingredients into a jar and shake well

  9. Pour over the salad and enjoy

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Thyme and lavender vegan ricotta ravioli

original recipe by Avotosca

Prep: 45 min

Cook: 2 min

Serving: 35 raviolis (medium/large size) 


❀ For the dough:

  • 300g Flour

  • 10g Olive Oil

  • 5g Curcuma (for the yellow coloring)

  • 200g Water

  • 5g Salt

❀ For the filling:


In a large bowl pour the flour, the salt, the curcuma and make a hole in the middle of the mix with your fingers or a spoon. Pour the oil and a bit of water. Mix everything and continue adding the water little by little. Knead the dough with your hands until the texture is smooth and homogeneous (it shouldn’t stick to your hands)


Heat a pan with some olive oil. On low temperature, put the cherry tomatoes and the spinach to reduce. Cook this way for about 10 minutes until the juice of the cherry tomatoes come out.

Crush the ricotta with the back of a fork and mix it in a bowl with the spinach and cherry tomatoes.


❀ Shape the raviolis:

Separate the ravioli dough into 4 equal parts and flat them out with a rolling pin as much as possible. The dough must be almost transparent (2mm thick).

With a ravioli cutter (or with a wine glass if you don’t have one) cut round shapes in the dough.

Place a teaspoon of garnish on each piece of cut out dough and close it on by welding it well between your fingers. Then seal it with the tip of a fork. Be careful not to leave any air inside of the ravioli.

❀ Cook the raviolis:

 Bring a large pot of water to boil with salt and a drop of olive oil. When the water boils, gently put the ravioli in for about 1 to 2 minutes (they should rise to the top), then fish them out of the water with a strainer ladle.

Serve the raviolis with a drizzle of olive oil, some raw baby spinach leaves, two cherry tomatoes cut in quarters and a pinch of salt.

Cherry Tomato and Goat's Cheese crostini

original recipe by The Cook and Him

"New Roots tangy goat’s cheese is just a heavenly contrast to the red wine roasted cherry tomatoes with a sprinkle of nutty camelina seeds."

prep 15 mins

cook 15 mins

total 30 mins

yield 20 crostini



  1. Preheat the oven to 180 Fan / 200 C / 400 F / Gas 6

  2. Slice the baguette about 1cm thick, place flat on a baking tray in one layer, drizzle with a little olive oil over each slice then bake for 10-15 minutes.
    Keep and eye on them, you want them just golden but not burnt! Leave to cool completely

  3. Put the halved cherry tomatoes into a small bowl and gently toss with the oregano, olive oil, vinegar, red wine, camelina seeds, a few grinds of black pepper and a sprinkle of sea salt

  4. Tip into a baking dish or tin and roast for 20 minutes.
    You can use these warm or chilled - either is delicious!

  5. To serve, simply spread the goat's cheese on the crostini bases and top with a couple of halves of cherry tomatoes.
    Drizzle a little of the juice in the baking tin over each crostini too. Yum!

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Salad bowl with roasted sweet potatoes, figs and goat cheese

original recipe by Freistyle (deutsches Rezept hier)

"The salad bowl I’m sharing with you today, has all it all: some fresh green baby leafs, juicy figs and berries, pan roasted sweet potatoes for some extra flavor, vegan “goat” cheese for a creamy texture and pan roasted almonds for some crunch. The Dressing was a simple balsamic vinaigrette with the addition of fresh thyme.

The vegan “goat” cheese is from New Roots and I really love their cheeses. If you are from Switzerland, make sure you try them. And this is not sponsored, I just think they make great cheeses with passion and if you might miss cheese since you became vegan or just want to try a vegan cheese for a change, this would be my recommendation."


For the salad:

For the dressing: 

  • 3 Tbsp olive oil

  • 2 Tbs balsamic vinegar

  • 1 Tsp mustard

  • 1 Tbsp fresh thyme

  • 1 Tsp maple syrup

  • salt

  • pepper


For the sweet potatoes: 

  1. Wash and cut the potatoes in slices (half a centimeter)

  2. Brush them with a mixture from olive oil, paprika, salt & pepper

  3. Heat a grilling pan, add more olive oil and grill the sweet potatoes from both sides until browned

  4. You can add some fresh thyme leaves as well

  5. Remove from the pan and set aside

For the almonds:

  1. Keep the pan hot add more olive oil

  2. Add the almonds, salt & pepper and roast until brown

For the dressing:

  1. Add all ingredients to a glass and shake well

  2. Assemble the salad with the fresh figs, blackberries, roasted almonds and potatoes and crumbles of the cheese - Enjoy!

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Garlic and herbes de provence cheese bombs

original recipe by The Cook and Him

"If you’re worried this is going to be a complicated recipe – don’t.  It honestly couldn’t be more simple, or more tasty!  Delicate pillows of pizza dough surrounding the truly wonderful thing that is New Roots vegan cheese.  I’ve mentioned them before and I honestly can’t praise their cheeses enough."

prep 1 hour

cook 20 mins

total 1 hour, 20 mins

yield 12 rolls


For topping:

  • 2 tblsp olive oil

  • 4 sprigs fresh thyme - leaves only

  • 1/2 tsp dried oregano

  • 1 tsp garlic powder

  • pinch salt


  1. Start with the dough. Put the tepid water into a large bowl or into the bowl of a stand mixer

  2. Whisk in the yeast and sugar, cover with a t-towel and leave for around 15 minutes until the surface is frothy

  3. Tip in the flour, salt and olive oil and mix either by hand, with a rubber spatula or the dough hook of your machine, to a smooth soft dough. Because we're using plain flour for a light, chewy dough you don't need to knead the heck out of it! Just mix until it forms a dough

  4. At this point you can transfer to a lightly oiled bowl and store, covered (with a t-towel or cling film), in the fridge for a couple of days. Otherwise cover the bowl with the t-towel again and leave to prove for 45 minutes

  5. Preheat oven to 200 Fan / 220 C / 425 F / Gas 7 and line a large baking tray with parchment or a silicon mat

  6. Tip the the dough onto a floured work surface and evenly divide into 12 pieces

  7. Using a floured rolling pin or floured hands roll or shape the dough into flatish discs

  8. Place a teaspoon of cheese into the centre of each disc then bring the dough up around the cheese, completely enveloping it

  9. Place each dough ball onto your tray seam side down spacing them evenly apart as they do grow during cooking!

  10. Once they're all shaped, stir together all the topping ingredients then spoon or gently brush over the top of each dough ball

  11. Bake for 15-20 minutes until puffed and golden


The water should be blood temperature - meaning when you put your finger in it you can't feel if it's hot or cold!  If anything, err on the side of cold - too hot and you run the risk of killing the yeast.

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Pasta with beets and flower sprouts

original recipe by Freistyle (deutsches Rezept hier)


  • 2 fresh beets

  • 2 TBSP olive oil

  • fresh rosemary

  • zest of 1/2 orange

  • 1 TBSP orange juice

  • salt

  • pepper

  • 2 hand full flower sprouts

  • 2 red onions

  • 1 TBSP olive oil

  • some red wine

  • vegan "goat" cheese

  • Pasta (any variety you like)


  1. Peel the beets (best with gloves)

  2. Cut the fresh rosemary (ca. 1 twig)

  3. Cut the beets into small cubes, mix with the orange zest, juice, olive oil and season with salt and pepper

  4. Roast in the oven at 200 degree for 25 minutes

  5. In the meantime wash and prepare the Flower Sprouts blanch in salt water for 4-5 minutes

  6. Cut the onions in rings and roast in olive oil and deglaze with red wine

  7. Cook the pasta and add it to the onions

  8. Add the beets, Flower Sprouts and some of the vegan cheese and mix well.

  9. Season with salt and pepper and serve with the rest of the cheese.

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original recipe by Avotosca

"A lot of people ask me how I manage to live without cheese. The answer is, I don’t! Thanks to companies such as New Roots, I can still enjoy Wallace and Gromit’s lunar discovery.
Here is the recipe to deliciously fluffy and perfectly moist lemon ricotta muffins."

Prep: 15 min

Bake: 17 min

Serving: 5 large muffins / 6 small


  • 100g Flour

  • 40g Powdered Brown sugar

  • 3 tbsp Olive oil

  • 1/3 tbsp Baking soda

  • 25 ml Agave syrup

  • 1 tbsp Unsweetened applesauce

  • 60g Ricotta from New Roots

  • Lemon Zest of half an organic lemon (better to use organic when using the skin)

  • Lemon Juice of half a lemon

  • 5 tbsp Water

  • 1/4 tsp Baking powder

  • Poppy seeds

Time to bake

❀ Preheat oven on 200°C
❀ In a bowl, mix the flour, the sugar and the baking powder.
❀ In another bowl, mix the apple sauce,  the agave, the ricotta (smash it with a fork), the lemon zest and water.
❀ In small container, mix the olive oil, baking soda and lemon juice. Stir a little with a spoon until foam start to form.
❀ Pour the foamy mixture in with the apple sauce mix and stir a little.
❀ Slowly pour the full mixture in the initial flour one while whipping.
❀ Whip everything together until smooth (The batter should have a rather thick consistency)
❀ Pour the batter in the muffin molds, top with some poppy seeds,  then pop in the oven for 17 minutes at 180°C.

The cooking time is very important to respect for the muffins to be fluffy and perfectly moist.

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