Salade de Chou Végétalienne

Croquant et 100% végétal fait avec Alpro Greek Style Nature!

Ingredients

La salade:

  • 400 gr de chou blanc et choux pointu mélangé
  • 60 gr de noix de cajou, salées et grillées
  • 1 grosse carotte, pelée
  • 1 pomme rouge
  • 2 cuillères à soupe d'un mélande de graines de sésame
  • Une poignée de feuilles de menthe et de coriandre

La vinaigrette (quantité de votre choix):

  • 100 à 150g de Skyr Style nature sans sucres
  • 1 à 2 cuillères à soupe de vinaigre balsamique blanc
  • 1 cuillère à soupe de sirop d'agave
  • 1 cuillère à soupe de cumin moulu
  • Le jus et le zeste d'un citron
  • ½ gousse d'ail

Preparation

  1. Préparez les légumes. Hachez finement le chou et râpez grossièrement la carotte. Coupez la pomme en julienne. Mettez le tout ensemble dans un grand bol.
  2. Maintenant la vinaigrette. Mélangez Skyr Style nature sans sucres, le vinaigre balsamique, le sirop d'agave, le jus et le zeste de citron, l'ail finement haché et le cumin et assaisonnez de sel et de poivre.
  3. Versez la vinaigrette sur la salade mixte et remuez jusqu'à ce que tous les légumes soient recouverts de vinaigrette. Hachez les herbes et ajoutez-les à la salade. Laissez reposer 10 minutes.
  4. Pour un peu plus de croquant: garnissez la salade avec les noix de cajou hachées et les graines de sésame. Idéal pour un barbecue d'été!

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A brilliant brunchtime savoury bake made with Alpro Greek Style. 
Ingredients: 
1 tsp sugar
125ml lukewarm water
7g dried yeast
500ml flour 
125g Alpro Greek Style
1 tsp salt
1 garlic clove, finely grated 
Olive oil
4 tbsp green pesto (plus extra for serving if you like)
4 medium tomatoes (with stems if you can)
Salt & pepper to taste

1. Preheat your oven to 180º. Then activate the yeast. In a small bowl, mix together the sugar, warm water and yeast. Leave for around 10 minutes – when it looks foamy, the yeast is activated and it’s ready to use. 
2. Now for the dough. On a flat surface, make a little heap of the flour. Make a well in the middle and add the yeast mixture, Alpro Greek Style, salt, garlic and a drizzle of oil. Bring it all together and knead the dough for about 10 minutes until it’s sticky and glossy. Pop into a bowl, cover with a damp cloth and leave it for around an hour in a warm place to rise – it should be double the size. (In a gently warmed oven or near a heater is ideal.) 
3. Create your plaits. Divide the dough into 4 pieces. On a floured surface shape each one into a ball then roll out into a round ""pizza"" shape, about 20cm across. Spread a tablespoon of pesto evenly over each round then roll it up tightly. With a sharp knife slice lengthwise down the middle of each ‘sausage’. Braid the two sections together, trying to keep the cut side on top. (That’s what creates the fanatastic twisted effect.) 
3. Arrange the tomatoes on a baking tray lined with baking paper, spacing out well. Wrap a dough plait around each tomato and pinch the ends together to form a wreath. Drizzle with olive oil, season with salt and pepper. 
4. Pop in the oven and bake for 20-25 minutes until the bread is light golden brown. Use a slice to slide onto plates, serve warm with a little extra pesto on the side if you like. Lunch, brunch, delish whenever!

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Nachos et sauce dip à l’avocat

D69842DB-8B6C-4D7A-A03BA2EFCDCA466F<br>A_GFY_NA_Master_Recipe_Image_PizzaBianca_9x16__PBAQ_NA_Soy_NA_Pot_500g_HR_vertical-475.tif<br>Pizza Bianca 
Go green, with this veg-packed pizza made with Alpro Plain soya alternative to Greek style yogurt
"The dough:
400 g self-raising flour + extra for shaping
1 tbsp Italian seasoning + extra to finish off
1 tsp salt
300g Alpro soya alternative to Greek style yogurt plain

The topping:
1 tbsp fresh sage
3 spring onion
½ zucchini
12 green olives, pitted
200g Alpro Plain soya alternative to Greek style yogurt (50ml per pizza)
2 tbsp nutritional yeast flakes
A handful of  frozen peas or edamame beans, defrosted 
A handful of watercress, to serve"
"1. Start by pre-heating your oven to 200°C and cover a large baking tray with a baking sheet. Then make the dough. In a large bowl, whisk together the flour, salt and italian seasoning. (if you don’t have pre-mixed seasoning, make your own by grinding a mix of dried basil, oregano, rosemary, thyme, sage and coriander and blending with a little garlic powder.) Add the Alpro Plain soya alternative to Greek style yogurt, and stir together well using a rubber spatula until you have a smooth dough.
2. Divide the dough into four and flatten each piece with your hands to make a pizza shape and arrange them on your baking tray. 
3. Now make the sauce. Finely chop the sage and add it to the Alpro Plain soya alternative to Greek style yogurt along with the nutritional yeast flakes. Season with salt and pepper to taste. Then on to the topping. Chop the spring onions, slice the zucchini and halve the olives. 
4. Now the final assembly. Cover the pizza doughs with the sauce and finish with the spring onion, zucchini, green olives and peas. Sprinkle with olive oil, season with salt, pepper and scatter on a few extra Italian herbs. Bake in the hot oven for 15-20 minutes and serve with watercress and any sauce that’s left over, if you like. 

Tip: If you want to cook this on a BBQ, pre-bake the pizza doughs until they start to brown. (5-6 min) then take them off, add the sauce and toppings and put back on the BBQ until the veggies are nice an soft."
lactose free, veggie, vegan
/pizza-bianca
(Recipe type: MAINS (Prep time: 25 min) (baking time: 15-20 min) (servings: +/- 4 persons) (season: all year) (pool: 1) NOT TO BE TRANSLATED
/
/
To make it extra green, add some finely chopped spinach to the sauce
Gluten free? No problem - use gluten-free self-raising flour.
Alpro Plain soya alternative to Greek style yogurt
Alpro, Alpro recipe, pizza, bianca, greek, flatbread, green, veggie, vegan, BBQ, summer

Pizza Bianca

Toast à l'Avocat Epicé

59A4B9E4-687A-44C1-A7E39F5349381FC3<br>A_NA_NA_Master_Recipe_Image_veggiebeanburger___GreekStyle_NA_Soy_NA_Pot_400g_HR_horizontal.tif<br>Veggie black bean burger

Hunky burgers with a zesty Alpro Plain Soya alternative to Greek Style yogurt dressing

"4 multi-grain buns
1 red onion
2 tomatoes
1 avocado, peeled and sliced
50g of lettuce
1 lime, juice of
Coriander leaves, chopped
3-4 tbsp Alpro Plain Soya alternative to Greek Style yogurt
400g canned black beans 
60g breadcrumbs (or oatmeal or panko)
1 garlic clove, crushed
1 tbsp vegetable or olive oil
1 tsp paprika powder
3 tbsp of olive oil
ground black pepper & salt"

"1. Drain the beans and mix with the breadcrumbs, the crushed garlic and 1 tbsp olive oil. Season with paprika, pepper and salt. Squidge it all together well, then divide into four and mould into ‘patty’ shapes. 
3. Cook in a skillet in the vegetable or olive oil for 6-8 minutes each side, or until golden brown. Let them cool a little before serving.
4. Now for the dressing. Mix together the avocado, Alpro Plain Soya alternative to Greek Style yogurt, fresh coriander and lime juice, and blend until smooth. Season with black pepper & salt.
5. Slice the onion and tomato. Cut the buns in two and stack up your veggie burger with layers of lettuce, the bean patty, tomato, onion and the zesty lime and avocado dressing. 100% plant-based, 100% satisfying!"

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