Vegan Recipes

INGREDIENTS

• 250 ml (1 cup) frozen mango cubes
• 125 ml (½ cup) Maison Riviera Mango and Passion Fruit Coconut Milk Vegan Delight
• 250 ml (1 cup) pink grapefruit juice
• Thaï basil garnish (optional)

DIRECTIONS

Using a blender, blend all ingredients until smooth. Serve.

INGREDIENTS

Quick marinated tofu

• Juice of 2 limes
• 10 ml (2 tsp) sriracha hot sauce
• 15 ml (1 tbsp) grated ginger
• 45 ml (3 tbsp) olive oil
• 2.5 ml (½ tsp) salt
• 1 block (340 g) firm tofu, patted dry and cut into small cubes
• Vegetal oil

Green curry paste

• 250 ml (1 cup) fresh coriander with stems, coarsely chopped
• 4 green onions, coarsely chopped
• 1 jalapeño pepper (with or without seeds to adjust for spiciness), chopped
• Zest of half a lime
• 2 garlic cloves, chopped
• 1 stick lemongrass (white part only), chopped
• 15 ml (1 tbsp) fresh ginger, chopped
• 250 ml (1 cup) baby spinach, coarsely chopped
• 10 ml (2 tsp) brown sugar
• 5 ml (1 tsp) salt
• 45 ml (3 tbsp) olive oil

Vegetables

• 500 ml (2 cups) vegetable broth
• 1 large zucchini, cut into half-moon slices
• 170 g (3/4 cup) broccolini (or broccoli)
• 375 ml (1½ cups) sweet peas
• 250 ml (1 cup) Maison Riviera Plain Coconut Milk Vegan Delight
• Thaï or regular basil, as garnish

Good to know

If you’re short on time, you can use store-bought green curry paste, such as Blue Dragon. Start with 30 ml (2 tbsp), as it is a lot spicier than our recipe.

A recipe developed in collaboration with K for Katrine.

PREPARATION

Quick marinated tofu

1. In a deep dish, combine all ingredients for the marinade.
2. Add the tofu cubes and mix well. Marinate in the refrigerator for at least 20 minutes.
3. Drain the tofu cubes.
4. In a non-stick pan over medium-high heat, sauté the tofu until golden. Add a little bit of oil as needed.
5. Set aside.

Green curry paste

1. In a narrow container, use a hand-blender to blend all of the ingredients for the curry paste until the consistency is more or less smooth.
2. Set aside.

Vegetables

1. In a large pot over medium-high heat, cook the curry paste for 3 minutes, stirring often.
2. Add the broth and bring to a boil.
3. Add the zucchini and broccolini and cook for 2 minutes.
4. Add the sweet peas and cook for no more than another minute.
5. Turn off the heat and incorporate the Coconut Milk Vegan Delight, mixing well.
6. Serve immediately with basmati rice, topped with the tofu cubes and basil.

INGREDIENTS

• 60 ml (¼ cup) ground flax seed mixed with 60 ml (¼ cup) hot water
• 180 ml (3/4 cup) sugar
• 125 ml (½ cup) Maison Riviera Coconut Milk Vegan Delight (Plain or Lemon)
• 125 ml (½ cup) vegetable oil
• 2.5 ml (½ tsp) almond extract
• Zest of 1 lemon
• 560 ml (2¼ cups) almond flour
• 125 ml (½ cup) all-purpose flour (or rice flour)
• 30 ml (2 tbsp) baking powder
• Icing sugar, for dusting

DIRECTIONS

1. Pre-heat the oven to 180º C/350º F
2. Butter a 9-inch springform pan (and/or line it with parchment paper)
3. Using a hand mixer, mix the flax seed and water with the sugar at high speed until the mixture pales in colour.
4. Add the Coconut Milk Vegan Delight, oil, almond extract, and lemon zest; mix.
5. Add the almond flour and all-purpose flour. Fold until the batter is of an even consistency.
6. Transfer the batter to the cake pan and cook in the centre of the oven for about 40 minutes or until a toothpick inserted in the centre of the cake comes out clean.
7. Let cool for at least 10 minutes before removing from the pan.
8. Serve with honey and yogurt, or simply dust with icing sugar.