Gourmy Recipes
Here is a great recipe that is vegan friendly and uses our amazing coconut products
Vegan Coconut Crumbled Cheese
Ingredients:
- 400g Coconut Cream
- 25 grams of Nutritional Yeast
- 12 ml Lemon Juice or Vinegar
- 5g Salt
- Herbs or Spices (to taste)
- A nut milk bag for straining
Instructions:
- Mix the coconut cream or coconut yogurt with nutritional yeast, lemon juice, and salt. Add herbs or spices as desired.
- Place the mixture in a nut milk bag and squeeze out the excess liquid.
- Open the nut milk bag and gently transfer the cheese onto a plate or into a bowl. The cheese will have a crumbly texture.
- Cover the cheese with plastic wrap or place it in a Tupperware or similar jar or bowl. Refrigerate overnight.
- Once set, the cheese will have hardened and will crumble easily, similar to feta cheese.
Here is another great recipe showcasing more of our amazing coconut products. This time Coconut Flour.
Vegan Coconut Flour Pancakes
Ingredients:
- 1/2 cup coconut flour
- 4 eggs
- 1/2 cup milk (plant-based)
- 2 tablespoons honey or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Butter or oil for frying
Instructions:
- In a bowl, combine coconut flour, baking powder, and salt.
- In another bowl, whisk together eggs, milk, honey, and vanilla extract.
- Mix wet ingredients into dry ingredients until smooth.
- Heat butter or oil in a pan. Pour batter to form pancakes. Cook until bubbles form on the surface, then flip and cook until golden.
- Serve with your choice of toppings like fresh fruit, vegan yogurt, or more honey.
For the winter months, nothing beats a hearty warming soup
Coconut Cream Mushroom Soup
Ingredients:
- 200 ml coconut cream
- 300 grams mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 500 ml vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions:
- Heat oil and sauté onion and garlic until translucent.
- Add mushrooms and cook until they release their juices.
- Add Broth and Coconut Cream Pour in vegetable broth and coconut cream. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes.
- For a smooth soup, blend with an immersion blender.
- Season with salt and pepper to taste.
- Garnish with fresh parsley. Serve hot.
Here is a great recipe that captures the heart of Cajun cooking. Have you tried our Gourmy Cajun Seasoning Pot?
Cajun Shrimp Skewers
Ingredients:
- 500g raw shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tbsp Cajun seasoning
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Salt and pepper to taste
Instructions:
- Preheat a grill or grill pan to medium-high heat.
- In a large bowl, toss the shrimp with olive oil, Cajun seasoning, paprika, garlic powder, onion powder, salt, and pepper until the shrimp are evenly coated.
- Thread the shrimp onto skewers, leaving a little bit of space between each shrimp.
- Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and opaque.
- Serve the Cajun shrimp skewers hot with your favorite dipping sauce.
Have you bought our Gourmy Basil Pot? Here’s a great recipe to inspire how you use it.
Basil Pesto Pasta
Ingredients:
- 500g pasta, such as fusilli or penne
- 100g fresh basil leaves
- 75g pine nuts
- 2 garlic cloves, chopped
- 50g parmesan cheese, grated
- 125ml olive oil
- Salt and pepper to taste
Instructions:
- Cook the pasta according to the instructions on the package.
- While the pasta is cooking, make the pesto by combining the basil, pine nuts, garlic, parmesan cheese, olive oil, salt, and pepper in a food processor.
- Process the ingredients until a smooth sauce forms.
- Drain the pasta and return it to the pot.
- Add the pesto to the pasta and toss until well coated.
- Serve hot, garnished with additional parmesan cheese and fresh basil leaves.
This quick and simple recipe is inspired by our Goumy Italian Seasoning Pot.
Italian Herb Roasted Vegetables
Ingredients:
- 500g mixed vegetables, such as zucchini, bell peppers, and onions, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tbsp Italian herb mix
- Salt and pepper to taste
Instructions:
- Preheat the oven to 200°C.
- Place the vegetables on a baking sheet and drizzle with the olive oil.
- Sprinkle the Italian herb mix, salt, and pepper over the vegetables and toss to coat.
- Roast the vegetables in the oven for 20-25 minutes, or until they are tender and slightly browned.
- Serve the vegetables hot as a side dish or chilled as a salad.
Have you tried our Gourmy Turmeric Pots? Turmeric is a key ingredient in curries and this easy Chicken Curry tastes amazing.
Turmeric Chicken Curry
Ingredients:
- 500g boneless chicken, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 2 tbsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 can (400ml) coconut milk
- Salt and pepper to taste
Instructions:
- Heat the olive oil in a large saucepan over medium heat.
- Add the onion, garlic, and ginger to the saucepan and cook for 2-3 minutes, or until the onion is soft and translucent.
- Add the chicken to the saucepan and cook for 5-7 minutes, or until the chicken is browned on all sides.
- Add the turmeric cumin, coriander, paprika, salt, and pepper to the saucepan and stir until the chicken is coated in the spices.
- Pour the coconut milk into the saucepan and stir until the chicken is fully coated in the sauce.
- Bring the curry to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
- Serve the turmeric chicken curry hot with rice or naan bread.