New Vegan Cheese from France and their Recipe for Pumpkin Burgers
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We were delighted to meet the nature & moi team at the recent Natural and Organics show – a foodie show just for trade – no consumers! And even more happy when a delivery of their vegan French cheese turned up for the team to try out!

We found the range quite mild, choosing to try it our in sandwiches and on top of jacket potatoes and pasta. Even though we found the taste pleasant and we would have it again we did like the taste better when it was melted on cheese on toast. 

Produced in France, THE cheese country, the range nature & moi, vegetal is dedicated to offer quality products for a vegan lifestyle – Find out more here!

The team told us,

“Through this range of “vegetal” cheese we wish to bring a tasty and nutritional solution to our customers with food intolerances or wishing to follow a partial or complete vegetal diet. We do not forget the benefits of an organic food, proposing also a vegan range, respecting the organic farming. This ORGANIC certified range should be quickly developed for your greatest satisfaction.”

We are also delighted to share their gorgeous recipe for Pumpkin Burgers too! 

Pumpkin Burgers From nature & moi

Ingredients (for 2) :
– 4 slices sliced Nature & Me TOMATO BASIL
– 30g rolled oats
– 75ml of soya milk
– 200g pumpkin
– 1 onion
– 25g breadcrumbs
– 5g of pumpkin seed
– 1 small teaspoon coriander
– Olive oil
– 1/2 soya yogurt
– 1 teaspoon soy sauce
– 1 small teaspoon of turmeric
– 1 teaspoon of lime juice
– Some of this lemon zest

Instructions :

Prepare the pumpkin pancakes : In a bowl, soak the oats about 10 minutes in soya milk. Meanwhile, cut the pumpkin into pieces without peeling. Peel the onion and cut it into pieces. Cook onion and pumpkin 10-15 minutes steaming.

In a bowl, coarsely mash the squash and onion with a fork. Add the oatmeal swollen with milk, bread crumbs, pumpkin seeds and coriander, salt and pepper. Mix until a fairly compact dough. Divide the dough into 2 lumps and form 2 patties. Heat the olive oil in a frying pan and brown the patties 5 minutes per side over medium heat.

For the sauce, whisk the yogurt, soy sauce, turmeric and lime zest with a fork (you can keep your sauce for 3 days in the fridge).

Serve with grilled vegan cheese with sliced Nature & Me – they recommend the TOMATO BASIL, it will bring intensity and freshness to your burgers!

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