![\"\"](\"https:\/\/www.peacefulrebelvegancheese.com\/wp-content\/uploads\/2020\/08\/hungry-dude-240x300.jpg\")
This amazing tray is the result of a
collaboration with recipe creator
extraordinaire and self-proclaimed
Snack Queen, Kimberly,
@Shesahungrydude ! If you’re looking
for some really creative meals, or the
plant-based version of a classic,
check out her Instagram<\/a><\/span> feed.<\/h4>\n\n\n\nCreate your own charcuterie using your favorite Peaceful Rebel cheese!<\/h4>\n\n\n\n
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b<\/span><\/p>\n\n\n\n<\/p>\n\n\n\n
dbjh<\/span><\/p>\n\n\n\njdvbjdvhj<\/span><\/p>\n\n\n\nggg<\/p>\n\n\n\n
gghe<\/p>\n\n\n\n
baba<\/p>\n\n\n\n
<\/p>\n\n\n\n
![\"\"](\"https:\/\/www.peacefulrebelvegancheese.com\/wp-content\/uploads\/2024\/10\/Goat-Peach-Grill-1024x1024.jpg\")
<\/figure>\nGrilled Peaches with Balsamic & Goat (Chevre) Cheese<\/strong><\/p>\n\n\n\n\n- 1 package Peaceful Rebel Goat (Chevre)<\/li>\n\n\n\n
- 3 medium peaches<\/li>\n\n\n\n
- olive oil<\/li>\n\n\n\n
- balsamic or balsamic reduction<\/li>\n\n\n\n
- crushed red pepper (optional)<\/li>\n<\/ul>\n\n\n\n
– Slice peaches (not too thin!) Brush with olive oil. Grill about 2 minutes per side. Place on a plate, crumble Peaceful Rebel Goat cheese, and drizzle with balsamic. Sprinkle pepper, if using.<\/p>\n<\/div><\/div>\n\n\n\n
<\/p>\n\n\n\n
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\n![\"\"](\"https:\/\/www.peacefulrebelvegancheese.com\/wp-content\/uploads\/2020\/03\/LORNA-2-240x300.jpg\")
<\/figure><\/div>\n\n\nCheeseburger Eggrolls with Special Sauce<\/strong>
From the kitchen of Hungry Little Herbivore <\/a>
“This recipe is a fun take on the traditional cheeseburger. It’s great for entertaining friends or for a special sunday treat for the fam.”<\/p>\n\n\n\npkg. eggroll wrappers
1 C Peaceful Rebel Mozzarella*, shredded
16 oz Beyond Meat
1 tbsp extra virgin olive oil
1\/2 tsp smoked paprika
1\/2 tsp garlic powder
1\/2 tsp onion powder
1\/2 tsp salt
-For the Special Sauce:
<\/em>1\/2 C mayonnaise
1\/4 C ketchup
1 tsp stone ground mustard
2 tbsp pickles, chopped
1 tbsp pickle juice
1\/4 tsp salt
-Additional Ingredients:
<\/em>1 C iceberg lettuce, shredded
1 roma tomato, diced
1\/4 red onion, diced
2 tbsp pickles<\/p>\n\n\n\n1. Preheat the oven to 350\u00b0F.
2. In a large skillet, heat the olive oil on medium high heat. Add the beyond meat and seasonings. Cook for about 10 minutes until slightly crisp, stirring occasionally. Set the mixture aside to cool.
3. While the Beyond Meat cools make the sauce. In a small bowl, mix all of the ingredients together until fully combined.
4. To make the eggrolls add 2 tbsp Beyond Meat and 1 tbsp mozzarella cheese on top of the eggroll wrapper. Then fold the bottom edge in followed by the side edges. At this point, wet the inside of the remaining edge and finish rolling the eggroll. Continue this process with the remaining “meat” and cheese mixture. Cook the eggrolls at 350\u00b0F for 40 minutes flipping them half way through.
5. To serve the eggrolls top with the lettuce, tomato, onion, pickles, and a drizzle of special sauce. Serve the remaining sauce on the side for dipping.<\/p>\n\n\n
\n![\"\"](\"https:\/\/www.peacefulrebelvegancheese.com\/wp-content\/uploads\/2020\/04\/LORNA3-240x300.jpg\")
<\/figure><\/div>\n\n\n Buffalo Jackfruit Pizza with Blue Cheese
<\/strong>From the kitchen of Hungry Little Herbivore<\/a>
“For this recipe I have used the unbelievably realistic blue cheese from Peaceful Rebel. When I first tried this cheese I just about died, and was so excited to try and come up with a recipe fitting to its greatness. And lets be real, what is better than buffalo sauce and blue cheese? This is one of those recipes that tastes even better than it looks\u2026. and it looks pretty damn good!”
Makes 2 pizzas
<\/em>For the pizza dough:<\/strong>
<\/em>3\/4 C + 2 tbsp lukewarm water 6 oz vegan beer, 1 \/2can
1\/2 tbsp yeast extract 1\/2 tbsp salt
3\/4 tbsp organic sugar* 3 C all purpose flour
1\/2 C whole wheat flour
For the garlic cream sauce:<\/strong>
<\/em>1\/2 C cashews, soaked overnight. 1 head roasted garlic
1 tbsp garlic oil 1 tsp miso
1\/4 tsp kosher salt 2 tbsp water<\/p>\n\n\n\nFor the Jackfruit:<\/strong>
<\/em>1 can jackfruit, in brine 2\/3 C buffalo sauce
1 C water 1 tbsp vegan butter
Additional Ingredients:<\/strong>
<\/em>1\/4 red onion, 1\/8\u201d rings
2 tbsp fresh parsley, chopped
1\/2 tsp flaked salt
METHOD
1.<\/strong> To make the pizza dough, mix the yeast, sugar, warm water, and beer. Let the mixture sit for 5 minutes.
2.<\/strong> In a separate bowl mix the flour and salt, then combine the wet ingredients with the dry ingredients. Knead the dough just enough so that the dough comes together, transfer it to a large oiled bowl and cover with a damp tea towel. Let the dough rest for 2-4 hours at room temperature.* Then the dough is ready to use.
3.<\/strong> While the dough is resting, prepare the garlic cream sauce and the jackfruit. Preheat the oven to 375\u00b0F, cut the garlic head in half and drizzle with 1 tbsp olive oil and a sprinkle of salt, cook for 30-40 minutes until soft. When the garlic is done, transfer the garlic and it\u2019s oil to a blender. Then add the soaked cashews, miso, and water, blend on high until smooth.
4.<\/strong> For the jackfruit, drain the jackfruit from it\u2019s brine, then give it a rough chop. In a small saucepan, add the jackfruit, buffalo sauce and water, heat on medium high for 10-15 minutes until the water is absorbed. Finish by stirring the butter in, then transfer to a bowl to cool.
5.<\/strong> When the pizza dough is done, preheat the oven and the pizza stone to 500\u00b0F*. On a lightly floured surface, divide the dough in half, and roll each piece into a ball. Using a rolling pin, roll the first pizza dough out to 16\u201d. Carefully take the heated pizza stone from the oven, and coat with 2 tsp semolina flour. Transfer the rolled out dough to the pizza stone. Par-bake the pizza dough for 4 minutes.
6<\/strong>. After the par-bake, take the pizza from the oven then spread half the cashew cream evenly to the base of the pizza. Then add half of the remaining ingredients across the top, leaving the parsley to garnish with,
7.<\/strong> Cook the pizza for 8-10 minutes until the crust is golden brown. Cut the pizza in eighths and finish with a sprinkle of flaked salt and parsley.<\/p>\n\n\n\n![\"\"](\"https:\/\/www.peacefulrebelvegancheese.com\/wp-content\/uploads\/2020\/03\/LORNA-1-e1583451470853-274x300.jpg\")
<\/figure><\/div>\n\n\nPesto Pasta Salad<\/strong>
From the kitchen of Hungry Little Herbivore <\/a><\/p>\n\n\n\nFor the Pesto:
<\/u>3 C fresh basil, packed
1 lemon, juiced
4 cloves garlic
1\/4 C nutritional yeast
1\/4 C extra virgin olive oil
1\/4 C water
1\/2 tsp salt + pepper to taste
For the Pasta Salad:
<\/u>16 oz pasta of choice (I used Banza)
1\/2 C sun dried tomatoes*
1\/2 C kalamata olives
1 can artichokes
1 C Peaceful Rebel Feta*<\/p>\n\n\n\n
1. Cook the pasta according to the package instructions, drain and set aside to cool.
2. In a blender or food processor add all of the pesto ingredients, then blend until smooth. Add the pesto to the pasta and stir until the pasta is fully coated.
3. Drain and rinse the artichokes then give them a rough chop. Cut the feta into small cubes. Add the artichokes, feta, and the remaining ingredients to the pasta and gently incorporate them into the dish.<\/p>\n\n\n
\n![\"\"](\"https:\/\/www.peacefulrebelvegancheese.com\/wp-content\/uploads\/2020\/02\/cheddar-cornbread-waffles.Lorna_-240x300.jpg\")
<\/figure><\/div>\n\n\nCheddar Cornbread Waffles<\/strong>
From the kitchen of Hungry Little Herbivore <\/a><\/p>\n\n\n\n
<\/p>\n\n\n\n
dbjh<\/span><\/p>\n\n\n\n jdvbjdvhj<\/span><\/p>\n\n\n\n ggg<\/p>\n\n\n\n gghe<\/p>\n\n\n\n baba<\/p>\n\n\n\n <\/p>\n\n\n\n Grilled Peaches with Balsamic & Goat (Chevre) Cheese<\/strong><\/p>\n\n\n\n – Slice peaches (not too thin!) Brush with olive oil. Grill about 2 minutes per side. Place on a plate, crumble Peaceful Rebel Goat cheese, and drizzle with balsamic. Sprinkle pepper, if using.<\/p>\n<\/div><\/div>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n Cheeseburger Eggrolls with Special Sauce<\/strong> pkg. eggroll wrappers 1. Preheat the oven to 350\u00b0F. Buffalo Jackfruit Pizza with Blue Cheese For the Jackfruit:<\/strong> Pesto Pasta Salad<\/strong> For the Pesto: 1. Cook the pasta according to the package instructions, drain and set aside to cool. Cheddar Cornbread Waffles<\/strong><\/figure>\n
<\/figure><\/div>\n\n\n
From the kitchen of Hungry Little Herbivore <\/a>
“This recipe is a fun take on the traditional cheeseburger. It’s great for entertaining friends or for a special sunday treat for the fam.”<\/p>\n\n\n\n
1 C Peaceful Rebel Mozzarella*, shredded
16 oz Beyond Meat
1 tbsp extra virgin olive oil
1\/2 tsp smoked paprika
1\/2 tsp garlic powder
1\/2 tsp onion powder
1\/2 tsp salt
-For the Special Sauce:
<\/em>1\/2 C mayonnaise
1\/4 C ketchup
1 tsp stone ground mustard
2 tbsp pickles, chopped
1 tbsp pickle juice
1\/4 tsp salt
-Additional Ingredients:
<\/em>1 C iceberg lettuce, shredded
1 roma tomato, diced
1\/4 red onion, diced
2 tbsp pickles<\/p>\n\n\n\n
2. In a large skillet, heat the olive oil on medium high heat. Add the beyond meat and seasonings. Cook for about 10 minutes until slightly crisp, stirring occasionally. Set the mixture aside to cool.
3. While the Beyond Meat cools make the sauce. In a small bowl, mix all of the ingredients together until fully combined.
4. To make the eggrolls add 2 tbsp Beyond Meat and 1 tbsp mozzarella cheese on top of the eggroll wrapper. Then fold the bottom edge in followed by the side edges. At this point, wet the inside of the remaining edge and finish rolling the eggroll. Continue this process with the remaining “meat” and cheese mixture. Cook the eggrolls at 350\u00b0F for 40 minutes flipping them half way through.
5. To serve the eggrolls top with the lettuce, tomato, onion, pickles, and a drizzle of special sauce. Serve the remaining sauce on the side for dipping.<\/p>\n\n\n<\/figure><\/div>\n\n\n
<\/strong>From the kitchen of Hungry Little Herbivore<\/a>
“For this recipe I have used the unbelievably realistic blue cheese from Peaceful Rebel. When I first tried this cheese I just about died, and was so excited to try and come up with a recipe fitting to its greatness. And lets be real, what is better than buffalo sauce and blue cheese? This is one of those recipes that tastes even better than it looks\u2026. and it looks pretty damn good!”
Makes 2 pizzas
<\/em>For the pizza dough:<\/strong>
<\/em>3\/4 C + 2 tbsp lukewarm water 6 oz vegan beer, 1 \/2can
1\/2 tbsp yeast extract 1\/2 tbsp salt
3\/4 tbsp organic sugar* 3 C all purpose flour
1\/2 C whole wheat flour
For the garlic cream sauce:<\/strong>
<\/em>1\/2 C cashews, soaked overnight. 1 head roasted garlic
1 tbsp garlic oil 1 tsp miso
1\/4 tsp kosher salt 2 tbsp water<\/p>\n\n\n\n
<\/em>1 can jackfruit, in brine 2\/3 C buffalo sauce
1 C water 1 tbsp vegan butter
Additional Ingredients:<\/strong>
<\/em>1\/4 red onion, 1\/8\u201d rings
2 tbsp fresh parsley, chopped
1\/2 tsp flaked salt
METHOD
1.<\/strong> To make the pizza dough, mix the yeast, sugar, warm water, and beer. Let the mixture sit for 5 minutes.
2.<\/strong> In a separate bowl mix the flour and salt, then combine the wet ingredients with the dry ingredients. Knead the dough just enough so that the dough comes together, transfer it to a large oiled bowl and cover with a damp tea towel. Let the dough rest for 2-4 hours at room temperature.* Then the dough is ready to use.
3.<\/strong> While the dough is resting, prepare the garlic cream sauce and the jackfruit. Preheat the oven to 375\u00b0F, cut the garlic head in half and drizzle with 1 tbsp olive oil and a sprinkle of salt, cook for 30-40 minutes until soft. When the garlic is done, transfer the garlic and it\u2019s oil to a blender. Then add the soaked cashews, miso, and water, blend on high until smooth.
4.<\/strong> For the jackfruit, drain the jackfruit from it\u2019s brine, then give it a rough chop. In a small saucepan, add the jackfruit, buffalo sauce and water, heat on medium high for 10-15 minutes until the water is absorbed. Finish by stirring the butter in, then transfer to a bowl to cool.
5.<\/strong> When the pizza dough is done, preheat the oven and the pizza stone to 500\u00b0F*. On a lightly floured surface, divide the dough in half, and roll each piece into a ball. Using a rolling pin, roll the first pizza dough out to 16\u201d. Carefully take the heated pizza stone from the oven, and coat with 2 tsp semolina flour. Transfer the rolled out dough to the pizza stone. Par-bake the pizza dough for 4 minutes.
6<\/strong>. After the par-bake, take the pizza from the oven then spread half the cashew cream evenly to the base of the pizza. Then add half of the remaining ingredients across the top, leaving the parsley to garnish with,
7.<\/strong> Cook the pizza for 8-10 minutes until the crust is golden brown. Cut the pizza in eighths and finish with a sprinkle of flaked salt and parsley.<\/p>\n\n\n<\/figure><\/div>\n\n\n
From the kitchen of Hungry Little Herbivore <\/a><\/p>\n\n\n\n
<\/u>3 C fresh basil, packed
1 lemon, juiced
4 cloves garlic
1\/4 C nutritional yeast
1\/4 C extra virgin olive oil
1\/4 C water
1\/2 tsp salt + pepper to taste
For the Pasta Salad:
<\/u>16 oz pasta of choice (I used Banza)
1\/2 C sun dried tomatoes*
1\/2 C kalamata olives
1 can artichokes
1 C Peaceful Rebel Feta*<\/p>\n\n\n\n
2. In a blender or food processor add all of the pesto ingredients, then blend until smooth. Add the pesto to the pasta and stir until the pasta is fully coated.
3. Drain and rinse the artichokes then give them a rough chop. Cut the feta into small cubes. Add the artichokes, feta, and the remaining ingredients to the pasta and gently incorporate them into the dish.<\/p>\n\n\n<\/figure><\/div>\n\n\n
From the kitchen of Hungry Little Herbivore <\/a><\/p>\n\n\n\n
![\"\"](\"https:\/\/www.peacefulrebelvegancheese.com\/wp-content\/uploads\/2023\/10\/CHEDDAR-cheese-ball-300x300.jpg\")
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