Holiday Plant-Based Dishes (Non-Recipes)
We, at EFFi Foods, believe that it’s time to let go of
traditional recipes in favor of personalization and creativity. We guide
through the food preparation of every dish but leave a space for
everyone to be an artist. All we need is imagination, organic
ingredients, a little guidance and a holy place we call kitchen.
Category: Dessert (the healthiest sweet indulgence!)
Baked Mini Pumpkin Stuffed with Probiotic Nut Clusters
Should we start by saying this is the healthiest holiday dessert?
Cut mini pumpkin into 2-3 pieces, bake @375F until soft. Once baked, it’s important to add 1 tbsp of dark maple syrup while the pumpkin is hot so it will soak up the sweet goodness. Stuff center of pumpkin with Probiotic Nut Clusters by EFFi Foods®. Lightly dust with cinnamon. Enjoy the simple perfection of Fall.
Category: Appetizer
Spicy Squash with Black Sesame Seeds and Baby Pine Cones
This oval version of a pumpkin is the ultimate substitute for traditional plate. Lightly dust to taste with a swirl of spices (red pepper, black pepper, onion powder, garlic powder) finished with black sesame seeds. Pour 1 tbsp of grapeseed oil per half and poke a few little holes in each side of squash so the swirl of spicy aroma can settle in. For flair, adorn with mini pine cones for that warm, woody experience.
Category: Dessert (we would have it as a meal every day, but for now we put it in the category of desserts)
Sweet Potato Casserole with Chewy Probiotic Bar Chunks
Peel 3 large sweet potatoes, cut into medium pieces and boil until soft. Drain leftover hot water and add 1/2 cup vegan butter, 1/2 raw sugar, 2 tbsp of egg substitute and 1/4 cup cashew milk.
Category: Entree
Baked Squash with Creamy Porcini Mushrooms
Cut squash in half and dust with your preferred blend of spices. We chose the classics: salt and pepper. Bake @375F for approximately 40 minutes until soft. Rinse 1 lb. of porcini mushrooms and throw them in the pan (but with gentle love), add a little of water and bring to a boil. Then pour out water, add grapeseed oil, dash of salt, garlic and onion powder. Brown their little sides for a few minutes and add 3 spoons of vegan sour cream (Tofutti) and sauté for another few minutes.
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Category: Dessert (the healthiest sweet indulgence!)
Baked Mini Pumpkin Stuffed with Probiotic Nut Clusters
Should we start by saying this is the healthiest holiday dessert?
Cut mini pumpkin into 2-3 pieces, bake @375F until soft. Once baked, it’s important to add 1 tbsp of dark maple syrup while the pumpkin is hot so it will soak up the sweet goodness. Stuff center of pumpkin with Probiotic Nut Clusters by EFFi Foods®. Lightly dust with cinnamon. Enjoy the simple perfection of Fall.
Category: Appetizer
Spicy Squash with Black Sesame Seeds and Baby Pine Cones
This oval version of a pumpkin is the ultimate substitute for traditional plate. Lightly dust to taste with a swirl of spices (red pepper, black pepper, onion powder, garlic powder) finished with black sesame seeds. Pour 1 tbsp of grapeseed oil per half and poke a few little holes in each side of squash so the swirl of spicy aroma can settle in. For flair, adorn with mini pine cones for that warm, woody experience.
Category: Dessert (we would have it as a meal every day, but for now we put it in the category of desserts)
Sweet Potato Casserole with Chewy Probiotic Bar Chunks
Peel 3 large sweet potatoes, cut into medium pieces and boil until soft. Drain leftover hot water and add 1/2 cup vegan butter, 1/2 raw sugar, 2 tbsp of egg substitute and 1/4 cup cashew milk.
Mash until even consistency and ‘dump’ into oven-friendly casserole
dish. For topping, use 2 tbsp of raw sugar, 2 tbsp flour, and 1 tbsp
vegan butter (Vegan Balance soy free). Spread evenly on top. Bake @350F
for around 40 minutes. Meanwhile cut 2 bars of Probiotic CareBar® into
thick squares. We like Coconut & Cacao Nibs flavor because it adds
the “chocolaty” flare to this holiday dish.
Once done, pull out of the oven and toss chunks of probiotic bar on top (note: don’t bake Probiotic CareBar® because you want your good friends – probiotics – to stay alive)
This is the most delicious sweet potato casserole you ever going to try!
Category: Entree
Baked Squash with Creamy Porcini Mushrooms
Cut squash in half and dust with your preferred blend of spices. We chose the classics: salt and pepper. Bake @375F for approximately 40 minutes until soft. Rinse 1 lb. of porcini mushrooms and throw them in the pan (but with gentle love), add a little of water and bring to a boil. Then pour out water, add grapeseed oil, dash of salt, garlic and onion powder. Brown their little sides for a few minutes and add 3 spoons of vegan sour cream (Tofutti) and sauté for another few minutes.
Once squash is done, pull out of the oven and use a spoon to scoop
out and fluff the center of the squash, living everything inside in
natural squash shell. Take creamy porcini mushrooms and pour directly on
top. Dust with fresh black pepper.
Category: dessert
Turmeric Roasted Pecan Pie (plant-based)
Turmeric Roasted Pecan Pie (plant-based)
Comedy roasts are the best but this time it gets even ‘nuttier’!
Put pecan nuts in the frying pan, dust with a touch of turmeric powder
and roast for as little as 5 minutes.The bakers know that to make the
‘right’ dough can be very challenging. That’s why we decided to make an
exception and stick to the recipe.
The filling…
To make the filling we mix: 4 tbsp of applesauce, 2 tbsp of vanilla,
1/2 cup of raw sugar, 2 tsp of dark maple syrup, 1/4 cup of vegan
butter, 2 tbsp of ground chia seeds.
The crust…
We know that the secret to successful vegan pie crust is to chill all the ingredients. So prior to cooking we put flour, vegan butter to the freezer for ~20 minutes. Mix 1 1/2 cup of flour and 3/4 cup of vegan butter (Earth Balance soy free) in the blender until it resembles a coarse meal then transfer to a bowl. Add a tiny dash of salt and start rubbing the dough with hands until its crumbly. Add a few spoons of cold water to make it clumpy. Dump the dough ball on a lightly dusted with flour surface and start rolling! Transfer the crust into a bake dish.
Pour the filling directly on the crust and top with turmeric roasted pecans. Dust with cinnamon and bake @350 F for ~45 minutes.
Once the pie is baked it’s a real time to test your patience: let it cool for at least an hour before devouring it!
Category: entree
Cream of Pumpkin & Sweet Potato Soup
This seasonal soup should become a year-round staple. Boil sweet potatoes and pumpkin pieces, mash it using a fork or use food processor. Add water, chopped onion, garlic and spices. We love cayenne pepper + thyme. After 10 mins add some cashew milk for creamy texture. Simmer for additional 5 minutes and …. voila. Garnish with roasted in spices sweet potato, pumpkin chunks and for a special touch throw a a few pumpkin seeds.
Category: dessert (the healthiest dessert possible!)
Maple Glazed Baked Pear with Nut Stuffing
The decadence of this dessert and its timeless appeal will drive any of your guests crazy. Simplicity is the key. Contrasting textures of the soft pear with crunchy nut stuffing and exotic aroma of baobab superfruit will make your taste buds rejoice!
Cut the pear in half and bake until soft. Once done, pour a maple syrup and let it soak in. Carve out a hole in the center with a spoon and ‘stuff’ it with chopped nuts and seeds. We use our EFFi’s grainless granola with probiotics for additional benefits. Dust the pear with organic baobab powder for a fruity finish.
The crust…
We know that the secret to successful vegan pie crust is to chill all the ingredients. So prior to cooking we put flour, vegan butter to the freezer for ~20 minutes. Mix 1 1/2 cup of flour and 3/4 cup of vegan butter (Earth Balance soy free) in the blender until it resembles a coarse meal then transfer to a bowl. Add a tiny dash of salt and start rubbing the dough with hands until its crumbly. Add a few spoons of cold water to make it clumpy. Dump the dough ball on a lightly dusted with flour surface and start rolling! Transfer the crust into a bake dish.
Pour the filling directly on the crust and top with turmeric roasted pecans. Dust with cinnamon and bake @350 F for ~45 minutes.
Once the pie is baked it’s a real time to test your patience: let it cool for at least an hour before devouring it!
Category: entree
Cream of Pumpkin & Sweet Potato Soup
This seasonal soup should become a year-round staple. Boil sweet potatoes and pumpkin pieces, mash it using a fork or use food processor. Add water, chopped onion, garlic and spices. We love cayenne pepper + thyme. After 10 mins add some cashew milk for creamy texture. Simmer for additional 5 minutes and …. voila. Garnish with roasted in spices sweet potato, pumpkin chunks and for a special touch throw a a few pumpkin seeds.
Category: dessert (the healthiest dessert possible!)
Maple Glazed Baked Pear with Nut Stuffing
The decadence of this dessert and its timeless appeal will drive any of your guests crazy. Simplicity is the key. Contrasting textures of the soft pear with crunchy nut stuffing and exotic aroma of baobab superfruit will make your taste buds rejoice!
Cut the pear in half and bake until soft. Once done, pour a maple syrup and let it soak in. Carve out a hole in the center with a spoon and ‘stuff’ it with chopped nuts and seeds. We use our EFFi’s grainless granola with probiotics for additional benefits. Dust the pear with organic baobab powder for a fruity finish.
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