4 carrots, shredded
1 beet, shredded
1 tsp Himalayan salt
1 cup chickpea flour
1 teaspoon baking powder
¼ tsp fennel seeds
1 tsp cumin seeds
1 tbs garam masala
1 tsp coriander powder
1 tbs ginger root, minced
1 Thai chili, minced
2 tablespoons olive oil
1 SriMu cheese wheel
INSTRUCTIONS
Classic Burger with SriMu Gold Alchemy & Special Sauce
Patties
Toppings
Special Sauce
Burger instructions:
Special sauce instructions:
Enjoy!
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Our Watermelon Radish Caprese is a perfect appetizer, and an excellent snack between meals, guaranteed to fill you with delight. The magic ingredient is our beloved Cloud 9 mozzarella. It rivals dairy mozzarella yet is better for your body, our animals, our planet and our children. Our crystal waters moist cashew mozzarella is of the heavens. It is the best mozzarella you will ever eat!
Cloud 9 is found in our Awe + Wonder and Sacred box offerings.
Watermelon Radish Caprese
Everything Bagel with Everything Spread
Walnut Parmesan
Directions
In the bowl of a food processor, place the ingredients and pulse until mealy in texture. Store in the fridge for up to 1 week.
Stuffed Portobello Mushrooms
Directions
This creamy pesto is perfect as a spread on sandwiches, as a dipping sauce, and of course as an infusion to our SriMu Pesto Pasta! Easy to make, divine to taste. Featuring our beloved SriMu Spire.
Ingredients
This Pesto Pasta is so easy to make and yet so incredibly irresistible. Delicious vibrational nourishment, featuring our SriMu Spire. We are not asking you to give you your love of cheese, we simply made it better for our bodies, our animals, our planet and our children.
Ingredients
Deeply satisfying, rich and delicious. This Golden Gouda Quiche is divine. Made with our SriMu Gold Alchemy flavor. We’re not asking you to give you your love of cheese, we simply made it better for our bodies, our animals, our planet and our children.
Golden Gouda Quiche
Ingredients
Directions
Nourishing, comforting and beautiful. Add this roasted garlic mashed potato dish to your family gathering and you are bound to be loved by all, kids and adults. Made with SriMu Elder as the secret ingredient.
Ingredients:
3 lbs Gold Potatoes, peeled and quartered
1 large head Garlic
1/2 wheel SriMu Elder
1/2 cup non-dairy Milk
3/4 tsp salt, or to taste
Garnish with black pepper, rosemary, chives, etc.
Directions:
This recipe is guaranteed to take your cashew cheesecakes to the next level. Rich, heart opening cacao with smooth, creamy peanut butter, and antioxidant rich strawberries all paired with SriMu’s Elder cashew cheese creates a divine symphony in your mouth.
Chocolate Strawberry Cheesecake
Crust
Filling
In this time of awakening, many of us are seeking ways to live more consciously and in alignment with our highest selves and values. One way to do this is to make choices that are kind to our bodies, our animals, and our planet. That's why we are so excited to share this easy vegan mac and cheese recipe using SriMu Elder.
This recipe is also a great option for our little ones, especially during this back to school time. When you make this vegan mac and cheese with SriMu NOT cheese, you're not just eating a delicious meal; you're also making a conscious choice to create a more compassionate and sustainable world for future generations to come. So next time you're looking for a comforting and satisfying meal, reach for a wheel of Elder and whip up this divine recipe, and enjoy!
Easy Vegan Mac and Cheese
Dolce Cheesecake
Crust
Filling
Garnish
Directions
Bertie Baguette Sandwich
Ingredients
Directions
Ingredients
Directions
Ingredients
Directions
Ingredients
Directions
Ingredients
Directions
Ingredients
Secret Tomato Sauce
Instructions
The most decadent, gourmet risotto. SriMu takes the place of butter to create this truly incredible, creamy meal that will satisfy absolutely anyone.
Ingredients
3 tablespoons olive oil
5 cloves garlic, minced
Salt + Pepper
5 cups Arborio rice
3/4 cup dried porcini mushrooms
1/2 wheel Bertie + more for garnish
Fresh rosemary for garnish
Directions
Boil 6 cups water.
Place dried mushrooms in a bowl, cover with 1 additional cup hot water, set aside to soak.
Heat a big pan to medium heat. Place oil and garlic in pan, add a pinch of salt and saute for 1 minute.
Add rice, one cup hot water, a pinch of salt and pepper continue to stir until most of the water is gone.
Continue this process gradually adding hot water and stirring until the rice becomes tender.
When the rice is almost cooked through, add the mushrooms and the water they were soaking in along with 1/2 Bertie wheel to the pan.
Mix well, adding salt and pepper to taste.
When the rice is fully cooked, scoop into a large serving dish. Garnish with Bertie wedges and fresh rosemary. Serve warm.
Delicious heartwarming soup, made creamy with SriMu Gold Alchemy
Ingredients
2 medium Butternut Squash
2 tablespoons Olive Oil
2 cups Onion, chopped
1 teaspoon Coconut Sugar, optional
4 cloves Garlic, chopped
1 tablespoon fresh Sage
1/2 tablespoon each of Rosemary and Thyme
4 cups Vegetable broth
½ wheel Gold Alchemy (Spire, Elder, Dolce would work for a non smoky version)
Salt and pepper to taste
Garnish with pepitas, Cilantro, or fresh herbs
Directions
Preheat oven to 400F.
Add the whole butternut squash to a parchment lined baking sheet. Bake for 60-75 minutes, or until they are easily pierceable. Remove from oven and allow to cool. Once cool, slice in half and remove the seeds and scoop out the butternut squash from the skin.
In a large pan, add the olive oil and heat on medium. Add the onion and saute for five minutes. Add the coconut sugar, garlic, sage, and rosemary and saute another 5 minutes. Add the vegetable broth and simmer for 10 minutes. Allow to cool until your blender can handle the mixture.
In a high powered blender, add the broth mixture and the remaining ingredients. Blend, starting on low and moving to high, for one minute until smooth and creamy. Adjust seasonings to your taste.
Garnish and enjoy!
Ingredients
½ lb uncooked Fettuccine Pasta
½ Bertie wheel, cut into quarters
3 tablespoon unsweetened Non-dairy Milk
Salt to taste
Sage leaves for garnish
Pinch of nutmeg
Directions
Follow the directions on the fettuccine package to cook the pasta.
While the pasta cooks, place the Bertie cubes and non-dairy milk into a high speed blender. Blend until smooth and creamy.
Once the pasta is cooked, drain and place back in the pot. Pour the Bertie sauce over the pasta and toss well to combine.
Serve in a bowl and garnish with a pinch of nutmeg and sage leaves.
Ingredients
1 cup Onion, chopped
1 clove Garlic, minced
1 teaspoon refined Coconut Oil
1 can whole Artichokes, rinsed
and drained
2 cups fresh Spinach, packed
1⁄2 wheel of SriMu Spire, cubed
1 tsp Lemon Juice
1⁄8 teaspoon Salt
1⁄4 teaspoon Black Pepper
Directions
Ingredients
2 medium slices of fresh sourdough loaf
½ cup Bonfire
⅓ cup microgreens
2 tablespoons olive oilch
Directions
Toast the bread until heated through and slightly brown.
Spread Bonfire onto each piece of bread.
Garnish with micro greens and a drizzle of olive oil.
Cut into thirds and enjoy.
Ingredients
4 Ears of Corn
1/4 SriMu Elder or Spire
1/2 tsp Chili Powder
3 tbsp Cilantro
1 tbsp Lime
Salt to taste
Directions
Grill the corn until desired.
While the corn is hot, take the SriMu Wheel and rub it on all sides of the corn.
Sprinkle with chili powder, top with Cilantro, and add a squeeze of lime over each ear of corn.
Serve and enjoy!
Burger Ingredients
1 SriMu Bonfire
1 can Black Beans, drained and rinsed
¼ cup finely chopped Red or Orange Bell Pepper
½ Jalapeno, minced
1 Green Onion, finely chopped
¼ cup Flax Meal
¼ cup Parsley, finely chopped
¾ teaspoon Salt
½ teaspoon Black Pepper
½ teaspoon garlic powder
½ teaspoon Paprika
Cabbage & Optional Topping Ideas
4 pieces Savoy Cabbage, rinsed and dried
1 Tomato, thinly sliced
½ Cucumber, thinly sliced
4 Radishes, thinly sliced
¼ Red Onion, thinly sliced
½ Avocado, thinly sliced
2 Cloud 9 balls or your favorite vegan mayo
Ketchup
Mustard
Cracked Black Pepper
Directions
Preheat your oven to 400 degrees Fahrenheit. Generously oil a baking tray and set aside.
Place the black beans in a mixing bowl and mash. Add the rest of the burger ingredients to the bowl and mix well. Taste and adjust seasoning if needed.
Score the mixture into 4. Using a ring mold or by hand shape each quarter into a round burger. As you shape, firmly press the batter together so the burgers are well made.
Place each burger on your baking tray and let cook for 15 minutes. Remove from the oven and flip the burgers. We like to gently remove the burger from the tray with a spatula, place the burger in our hand, then gently place the burger cooked side back on the tray.
Bake for another 10 minutes. Remove from the oven and let cool for 15 minutes. This step allows the burgers to firm up even more.
Place each burger in a cabbage leaf. Smear with either Cloud 9, vegan mayo, ketchup, mustard or a combination of your favorite sauces. Top with your most loved burger toppings - we enjoy tomatoes, cucumbers, radishes, red onion, avocado and a nice crack of black pepper. Enjoy!
Ingredients
4 Slices Sourdough Bread
1 medium Tomato
2 cloves Garlic, minced
2 cups Spinach
1/4 SriMu Wheel of Choice (we love Elder and Spire in this recipe)
3 tbsp Olive Oil
Salt and Pepper to taste
Directions
In a sauce pan over medium heat, add 1 tbsp oil and the garlic. Cook for three minutes.
Add the spinach and cover. Allow it to wilt for 1 minute.
Add the SriMu Wheel and turn off heat. Stir until the wheel has melted and everything is evenly incorporated. Add salt or pepper to taste.
Brush the outside of the bread with remaining oil. Add the tomato slices and cheesy spinach mixture to two slices of bread and cover with the other two slices of bread.
Add sandwiches to a skillet over medium-low heat and toast for three minutes. Flip and cook an additional three minutes. Serve!
Ingredients
1 head Butter Lettuce
2 Bosc Pears
1 cup Candied Walnuts
⅓ cup Water
½ SriMu Spire Wheel
1 tablespoon Balsamic Glaze
1 tablespoon Olive Oil
Salt and Black Pepper
Directions
Preheat oven to 350 F. Cut each pear into quarters and place onto a baking tray. Pour the water onto the baking tray and drizzle the pears with the balsamic glaze. Bake for 15 minutes.
Meanwhile, wash, dry and cut the butter lettuce into bite sized pieces and place into a salad bowl. Sprinkle in the walnuts and toss to combine. Cut Spire into bite sized wedges and place atop the salad.
When 15 minutes have passed, flip the pears onto the other side and bake for 10 more minutes. Once finished remove from heat and let cool for 5 minutes.
To serve cut the pear pieces in half and gently lay in the salad. Drizzle with olive oil, salt and black pepper if desired, and serve.
Ingredients
1 tbsp Olive or Avocado Oil
3 cloves Garlic, minced
4 Red or Gold Potatoes, washed
4 balls of SriMu Cloud 9
1 tablespoon chopped Chives
Black Pepper to taste
1/4 teaspoon Sea Salt
Directions
Boil the Potatoes in water for 10-20 minutes, until soft and pierceable with a fork (boil time will depend on the size of your potatoes). Drain and rinse under cold water. Cut each potato in half.
In a cast iron skillet, add oil and turn heat on to medium. Allow pan to heat for two to three minutes, then add the garlic. Saute for two minutes. Add the potatoes with the skins against the skillet. Using a large fork, smash them so they are covering the skillet. Allow the potatoes to get crispy for three to five minutes, then flip them.
Add SriMu Cloud 9, chives, salt, and black pepper. Cover and cook for 3 to 4 minutes. Uncover and spread the Cloud 9 balls over the potatoes and serve.
Ingredients
1 cup Onion, chopped
2 tablespoons Olive Oil
2 cloves garlic, minced
1 tablespoon Sage
3/4 cup Artichoke Hearts, chopped
1/2 cup Italian Parsley, chopped
1 pint Cremini Mushrooms, stems removed
1 1/2 teaspoons Lemon Juice
1/4 wheel Spire (or Elder)
Salt to taste
Black Pepper to taste
Directions
Preheat the oven to 375F.
In a medium pan, add the oil and heat over medium for two minutes. Add the chopped onion and saute for five minutes. Add the garlic, sage, artichokes, and parsley. Saute another five minutes.
Add the SriMu wheel and stir until melted into the mixture.
Add lemon juice, salt, and pepper to the mixture and combine.
Line a baking sheet with parchment paper or oil. Add the stemmed mushrooms. Scoop 1 tablespoon of the artichoke mixture into the mushroom cap. Bake for 25 minutes. Remove and serve.