DELICIOUS INSPIRATIONS

Transcription

1 * DELICIOUS INSPIRATIONS

2

3 DELICIOUS INSPIRATIONS 16 essential recipes ideas for the heart of meals NEW FORMAT NEW FORMAT Veggie Pieces XS p 4 À l Ancienne p 6 Veggie Pieces S p 8 Caesar Salad p 10 Italian Style p 12 American Style p 14 Veggie Pieces M p 16 À la Basquaise p 18 Tagine p 20 NEW FORMAT NEW FORMAT NEW FORMAT Veggie Pieces L p 24 Panini p 26 With Spices, Carrot Salad p 28 Tian p 30 Veggie Pieces XL p 32 In a Rustic Baguettine p 34 Mashed Potato with olives p 36 Bell Pepper s mix p 38 with Provence Herbs, Grilled Tomatoes With Spices and Honey p 22 Veggie Pieces XXL p 40 Panko p 42 Creamy Mushrooms p 44 and Spaetzle Polenta with Garlic Butter p 46 and Green Beans 1

4 A new Modern and Creative way to cook HEALTHY Offer all the goodness from a 100% plant-based specialty, made from wheat and chickpeas, rich in protein, source of fibres, low in saturated fat and salt 2

5 SUSTAINABLE Contribute to the growth of a more responsive nutrition, requiring less resources and from a french production. GOURMET Release all your culinary creativity and realize, with ease, tasty and varied recipes.

6 4 Veggie Pieces XS secrets

7 THE TASTE OF SIMPLICITY Wheat Proteins Chickpeas (Flour and whole chickpeas) Water Sunflower Oil, wheat fibres Bouillon (water, salt, veggie natural flavouring) EASY TO COOK In the frying pan or in the saucepan Drain and golden the Veggie Pieces XS in a frying pan or in a sauce pan with a dash of olive oil, on a medium heat for about 5 minutes. In the oven Heat up; with or without the bouillon; a few minutes depending on the sauce or the side dish. TIP The bouillon can be used as a base for a sauce.

8 10 15 min. INGREDIENTS Veggie Pieces XS Leeks Carrots Shallots Button Mushrooms White Wine Non-dairy Cream The juice of one lime Olive Oil Salt and pepper Classic recipe Chef s tip 1 kg 300 g 200 g 100 g 100 g 15 cl 1 l 100 g Veggie Pieces XS à l Ancienne PREPARATION Brunoise the carrots. Cut the leeks and shallots into strips. Cut the mushrooms into 2 or 3 pieces depending on their size. In a pan, heat up the olive oil and fry the Veggie Pieces XS with the shallots. After 2 minutes, add the carrots and leeks. Cook for a few minutes and add the mushrooms. Stir for about 2-3 minutes on a high heat. Poor over the white wine and let it reduce by half. Add the cream and leave it to simmer for about 5 minutes. Adjust the seasoning if needed. When serving, add some lime zest on top of the dish. The lime zest adds a nice fresh touch to this dish. 6

9

10 Veggie Pieces S secrets * 8 *Discover more recipes on

11 THE TASTE OF SIMPLICITY Wheat Proteins Chickpeas (Flour and whole chickpeas) Water Sunflower Oil, wheat fibres Bouillon (water, salt, veggie natural flavouring) EASY TO COOK In the frying pan or in the saucepan Drain and golden the Veggie Pieces S in a frying pan or in a sauce pan with a dash of olive oil, on a medium heat for about 5 minutes. In the oven Heat up; with or without the bouillon; a few minutes depending on the sauce or the side dish. TIP The bouillon can be used as a base for a sauce.

12 10 15 min. INGREDIENTS Veggie Pieces S Lettuce Garlic Croutons Cherry tomatoes Parmesan shavings Mustard Olive Oil Lemon Juice Vinegar Pinch of Salt and Pepper Butter Classic recipe Chef s tip 1 kg 700 g 300 g 400 g 300 g 70 g 200 g 125 g 50 g Veggie Pieces S Caesar Salad PREPARATION Wash and dry the lettuce. Wash and cut the cherry tomatoes in half. In a bowl, mix the mustard with the lemon juice, oil and vinegar. Season with salt and pepper. Poor over the salad and toss well. COOKING Cook the Veggie Pieces S in a pan with a knob of butter for 5 minutes or until golden. Mix the golden Veggie Pieces S with the salad; along with the croutons and shavings of fresh parmesan. Pan-frying the Veggie Pieces S gives it a nice, crispy texture. 10

13

14 10 25 min. INGREDIENTS Veggie Pieces S Shallots Carrots Curly-leaf parsley White Wine Tomato Sauce Olive Oil Pinch of Salt and Pepper Gourmet recipe 1 kg 250 g 250 g 80 g 400 g 800 g Veggie Pieces S Italian Style PREPARATION Peel and mince the shallots. Peel and brunoise the carrots. Finely chop the parsley. Chef s tip COOKING Sweat the shallots in olive oil in a frying pan for 1 minute. Add the carrots and sweat for another 2 minutes. Poor over the white wine and let it reduce by half. Add the tomato sauce and the Veggie Pieces S. Leave it to simmer for 20 to 25 minutes. Check the seasoning. Sprinkle with chopped parsley and serve with rice or tagliatelle. Adding just a pinch of sugar will reduce the acidity of the tomato sauce. 12

15

16 10 60 min. INGREDIENTS Gourmet recipe Veggie Pieces S 1 kg Onions 100 g Carrots 100 g Tomatoes 300 g Button mushrooms 300 g Garlic 4 cloves Bouquet Garni (mixed herbs) 1 pièce Tomato Puree 50 g Cognac 5 cl White wine 3 dl Fish Bouillon 500 g Curly-leaf parsley 80 g Butter 100 g Pinch of salt and pepper Veggie Pieces S American Style PREPARATION Peel and small dice the onions and carrots. Sweat them in a frying pan with butter for 5 minutes. Add the garlic cloves and bouquet garni and flambé with the cognac. Poor over the white wine and fish bouillon. Add the fresh, diced tomatoes and tomato purée. Leave it to simmer for 20 minutes. Mix the preparation in a blender and put through a fine sieve. Check the seasoning and set aside. Chef s tip Cooking in the American style brings a tangy taste of the sea to the crispy, golden Veggie Pieces S. Add the finishing touch to your dish by adding a pinch of finely chopped parsley or coriander. COOKING Cook the Veggie Pieces S in a pan until golden. Add the thinly sliced mushrooms. 14

17

18 16 Veggie Pieces M secrets

19 THE TASTE OF SIMPLICITY Wheat Proteins Chickpeas (Flour and whole chickpeas) Water Sunflower Oil, wheat fibres Bouillon (water, salt, veggie natural flavouring) EASY TO COOK In the frying pan or in the saucepan Drain and golden the Veggie Pieces M in a frying pan or in a sauce pan with a dash of olive oil, on a medium heat for about 5 minutes. In the oven Heat up; with or without the bouillon; a few minutes depending on the sauce or the side dish. TIP The bouillon can be used as a base for a sauce.

20 10 15 min. INGREDIENTS Veggie Pieces M Veggie Bouillon Tomatoes Yellow Bell Pepper Red Bell Pepper Green Bell Pepper Olive Oil Chopped Garlic Pinch of Salt and Pepper 1 cup of water Classic recipe 1 kg 1 kg 500 g 300 g 300 g 300 g 60 g 30 g Veggie Pieces M à la Basquaise PREPARATION Wash, scoop out the seeds and chop the bell peppers into strips. Quarter the tomatoes. In a frying pan, cook the garlic and peppers in some warm oil for about 5 minutes on a medium heat. Add the Veggie Pieces M without the bouillon and fry it for about 5 minutes or until golden. Add a pinch of salt and pepper. Poor the water, tomatoes and veggie bouillon. Leave it to simmer for about 5 minutes on a medium heat. Serve nice and warm. Chef s tip Serve with rice pilaf or some instant couscous. 18

21

22 10 50 min. INGREDIENTS Gourmet recipe Veggie Pieces M 1 kg Courgettes 500 g Carrots 500 g Green peas 90 g Potatoes 600 g Tomatoes 200 g Red Onions 40 g Garlic 2 cloves Turmeric 15 g Powdered Ginger 8 g Candied fruits mix 200 g Oil 50 g Pinch of Salt and Pepper Half a liter of water Chef s tip Veggie Pieces M Tajine PREPARATION Dice the onions and place them in a cooking pot with the oil, garlic, spices, salt and pepper. Add the Veggie Pieces M. Let it cook on a low heat for a few minutes and add ½ Litre of water. Cover and leave it to simmer for 15 minutes. Meanwhile, wash the courgettes, potatoes and carrots. Peel and cut them into pieces. Quarter the tomatoes. Add all the vegetables with the green peas and candied fruits. Cook for 25 minutes, add the tomatoes at the end of the cooking process. Check the seasoning and serve it warm. Adding the tomatoes a few minutes before the end keep them juicy. 20

23

24 10 60 min. INGREDIENTS Gourmet recipe Veggie Pieces M 1 kg Seasonal Vegetables Mix 1,2 kg Onions 300 g Olive Oil 100 g Powdered Cinnamon 20 g Soja Sauce 800 g Liquid Honey 600 g Chopped Garlic 30 g Pinch of salt and pepper Chef s tip Quantities of soja sauce, honey and spices can vary depending on tastes and the quantity of sauce desired. Fast, easy and appreciated by children thank's to the sweet sauce. Veggie Pieces M with Spices & Honey PREPARATION Small dice the onions. Fry the Veggie Pieces M without the bouillon in a wok on a high heat. When the Veggie Pieces M are barely colored on all sides, add the oil, onions, salt and pepper. Stir for a few minutes and then add the garlic and cinnamon. Add 2 tablespoons of soja sauce and stir. Poor a dash of water and dilute a teaspoon of honey. Leave it to boil. When the liquid is almost gone, add the rest of the soja sauce and honey, take the pot off the heat and adjust the seasoning if necessary. Serve with a mix of seasonal vegetables. 22

25

26 24 Veggie Pieces L secrets

27 THE TASTE OF SIMPLICITY Wheat Proteins Chickpeas (flour and whole chickpeas) Toasted sunflower seeds Water Sunflower Oil, wheat fibres Bouillon (water, salt, veggie natural flavouring) EASY TO COOK In a frying pan or Saucepan: Take out the bouillon and fry the Veggie Pieces L pieces in a pan or in a saucepan with a dash of oil; for about 5 minutes on a medium heat. In the oven: Heat up; with or without the bouillon; a few minutes depending on the sauce or the side dish. TIP The bouillon can be used as a base for a sauce.

28 1 15 min. INGREDIENTS Classic recipe Veggie Pieces L 100 g (2 to 3 pieces) Panini Bread 150 g Guacamole 20 g Sun-dried Tomatoes 27 g Rocket Salad 19 g Red Onions 4 g 1 knob of butter Veggie Pieces L Panini PREPARATION Cook the Veggie Pieces L without the bouillon in a frying pan with a knob of butter for about 5 minutes. Open the panini bread, dispose the guacamole followed by the rocket. Add the Veggie Pieces L, sun-dried tomatoes and slices of red onions. Place in the toaster for 3 minutes at 220 c. Serve warm. Chef s tip Give a great golden color to the Veggie Pieces L in the frying pan to give them a nice crispy texture before assembling the panini. 26

29

30 10 25 min. INGREDIENTS Gourmet recipe Veggie Pieces L 1 kg (30 pieces) Carrots 1,5 kg Olive Oil 900 ml Lemon Juice 250 ml Chopped Parsley 40 g Liquid Honey 450 ml Cumin 15 g Paprika 10 g Cinnamon 5 g Pinch of salt and pepper Veggie Pieces L with Spices, Carrot salad PREPARATION For the carrot salad: In a pan, mix the carrots, 300ml of olive oil, 200ml of lemon juice, parsley, 150ml of honey, 5g of cumin and a pinch of salt. Reserve. Chef s tip Marinating the Veggie Pieces L give them a bright aspect while cooking. For the marinade: In another pan, mix 10g of paprika, 5g of cinnamon, 3g of pepper, 600ml of olive oil, 50ml of lemon juice, 300ml of honey, 10g of cumin and a pinch of salt. Stir all the ingredients together and let marinate the Veggie Pieces L for about 3 hours. In a frying pan, heat up the rest of the oil on a medium heat. Add the Veggie Pieces L and cook for 3-4 minutes until they are nice and golden. Serve with the carrot salad. 28

31

32 10 60 min. INGREDIENTS Veggie Pieces L Fresh Tomatoes Courgettes Aubergines Spinach leaves Olive Oil Thyme Oregano Salt Butter Gourmet recipe 1 kg (30 pieces) 2 kg 1,2 kg 1,3 kg 600 g Chef s tip Deglaze with some water at the end of the cooking process allows to have a vegetable juice to complement the dish. 60 g 40 g Veggie Pieces L Tian PREPARATION Preheat the oven at 180 C. Wash and dry the vegetables. Slice the tomatoes, courgettes and aubergines equally (about 5mm thick). Organize the slices vertically per variety. Tighten them well. Sprinkle with salt, thyme and oregano. Poor over a dash of olive oil. Season if needed. Place in the oven for 45 minutes at 180 C. In the meantime, fry the Veggie Pieces L in a dash of oil and then build the tian, vegetables and Veggie Pieces L with 3 layers. Serve nice and warm on a layer of spinach leaves seasoned with olive oil. 30

33

34 32 Veggie Pieces XL secrets

35 THE TASTE OF SIMPLICITY Wheat Proteins Chickpeas (flour and whole chickpeas) Pumpkin seeds Green lentils Water Sunflower Oil, wheat fibres Grilled onions Bouillon (water, salt, veggie natural flavouring) EASY TO COOK In the frying pan or saucepan Drain the Veggie Pieces XL and fry them in a pan with a dash of oil, on a medium heat for about 7 minutes. In the oven Reheat; with or without the bouillon; for a few minutes depending on the sauce or side dish. TIP The bouillon can be used as a base for a sauce.

36 1 15 min. INGREDIENTS Classic recipe Veggie Pieces XL 100 g (2 to 3 pieces) Rustic Baguettine 140 g Guacamole 30 g Rocket Salad 40 g Grilled Courgettes with oil 90 g Sun-dried Tomatoes 40g Red Onions 4 g Chef s tip Golden the Veggie Pieces XL in a nonstick pan before introducing them to the baguettine to give them a nice crispy taste. Veggie Pieces XL in a Rustic Baguettine PREPARATION Open the bread in its length. Dispose the guacamole on both sides of the bread. On one side, dispose the rocket, the Veggie Pieces XL (2 to 3 pieces), the drained grilled courgettes pieces, sun-dried tomatoes and to finish it up, the red onion slices. Close the baguettine. Reserve in the refrigerator. Fry the drained Veggie Pieces XL in a knob of butter for about 5 minutes. Place it in the baguettine. 34

37

38 10 25 min. INGREDIENTS Gourmet recipe Veggie Pieces XL 1 kg (20 pieces) Potatoes 1,6 kg Black Olives 300 g Heavy Cream 250 g Single Cream 125 g Chopped tomatoes 300 g Shallots 100 g Butter 100 g Olive Oil 100 g Garlic Water Pinch of Salt and Pepper Chef s tip A few coriander or parsley leaves can reinforce the taste of the tomato sauce. Veggie Pieces XL Mashed Potato with Olives PREPARATION Boil the peeled potatoes in a large pot. Add some sliced olives. Reserve. When cooked, drain the potatoes. Mash them and mix with the heavy cream, the single cream and the butter. Add some olives. Add salt and pepper. For the tomato sauce: Cook the shallots in a dash of oil. Add the chopped tomatoes, the garlic and leave to cook on a low heat. Add the rest of the chopped olives at the end of the cooking process and adjust the seasoning. Fry the Veggie Pieces XL on a high heat to make them nice and golden. 36

39

40 10 60 min. INGREDIENTS Gourmet recipe Veggie Pieces XL 1 kg (20 pieces) Bell Peppers Mix 1,6 kg Cherry Tomatoes 300 g Provence Herbs 50 g Garlic 15 g Olive Oil 100 g Shallots 200 g Pinch of Salt and Pepper Grilled Veggie Pieces XL Bell Pepper s mix with Provence Herbs, Grilled Tomatoes Chef s tip Fry the Veggie Pieces XL on a high heat to make them nice and golden. PREPARATION Cut in half and scoop out the seeds from the peppers. Cut the peppers into strips and peel the garlic. Mince the shallots. Cook the shallots in a dash of olive oil with the bell peppers for about 10 minutes on a high heat. Add the garlic and Provence Herbs and let it cook for about 20 minutes on a lower heat. Adjust seasoning and reserve. Quickly fry the cherry tomatoes in some olive oil. 38

41

42 40 Veggie Pieces XXL secrets

43 THE TASTE OF SIMPLICITY Wheat proteins Chickpeas (flour and whole chickpeas) Shelled hemp seeds Red and Green Bell Peppers Water Sunflower oil, wheat fibres Sauteed Onions, Provence Herbs Bouillon (water, salt, veggie natural flavouring) EASY TO COOK In the frying pan or saucepan Drain and fry the Veggie Pieces XXL in a pan with some oil, on a medium heat for about 5 minutes. In the oven Reheat with or without the bouillon depending on the sauce or side dish. TIP The bouillon can be used as a base for a sauce.

44 10 15 min. INGREDIENTS Veggie Pieces XXL Eggs Panko Breadcrumb Basmati Rice Vegetable Bouillon Grape tomatoes Lemon Oil, salt and pepper Classic recipe 1 kg (10 pieces) 200 g 1 kg 300 g 300 g 400 g Chef s tip Coated the English way, the Panko Breadcrumb gives a nice crispy taste. Breaded Veggie Pieces XXL Panko PREPARATION Rice Preparation: Heat the oil in a frying pan. Poor the rice and let it become transparent and then golden by stirring with a spatula. Add salt, pepper and poor over the veggie bouillon. Bring to a boil, cover and cook on a very low heat. Cook for about 20 minutes. Coat the Veggie Pieces XXL in an English way (Egg, Panko Breadcrumb, twice), reserve. Fry the grape Tomatoes in a pan. Cook the coated Veggie Pieces XXL in a pan with a knob of butter for about 5 minutes. Serve on a plate with ¼ of a lemon. 42

45

46 10 25 min. INGREDIENTS Veggie Pieces XXL Spaetzle Shallots Rapeseed Oil Veggie Bouillon Button Mushrooms Single Cream Water Salt Gourmet recipe 1 kg (10 pieces) 1,2 kg 200 g 100 g 200 g 500 g 400 g Chef s tip Serve on a plate by disposing the creamy sauce under the grilled Veggie Pieces XXL. Grilled Veggie Pieces XXL Creamy Mushrooms and Spaetzle PREPARATION In a frying pan, cook the finely chopped shallots in some oil. When the shallots are transparent, add the minced mushrooms and leave it to cook on a high heat. After 10 minutes, add a little bit of veggie bouillon and the single cream. Cook for a few minutes, add some salt and pepper and keep warm. Fry the drained Veggie Pieces XXL on a high heat to make them nice and golden. Fry the Spaetzle in a dash of oil and adjust the seasoning. Serve on a plate and add the creamy sauce on the Veggie Pieces XXL. 44

47

48 10 60 min. INGREDIENTS Gourmet recipe Veggie Pieces XXL 1 kg (10 pieces) Polenta 400 g Garlic Butter and Parsley 100 g Rapeseed Oil 100 g Green Beans 600 g Salt Chef s tip Mixing the garlic butter in the cooking water for the polenta allows for a nice flavour. Grilled Veggie Pieces XXL Polenta with Garlic Butter & Green Beans PREPARATION In a saucepan, boil 1L of water with 1 teaspoon of salt and add the garlic butter and parsley. Poor the Polenta semolina slowly and continuously stir with a whip. Continue to stir for about minutes on a medium heat with a wood spatula. The mix should take the consistence of a thick mash. Poor the polenta in a plate covered with buttered aluminum foil. Make a regular layer of about 3cm. Leave it to cool and store in the refrigerator. Cook the green beans in salted water, drain, keep warm. Take the polenta out of the refrigerator, make some pieces before frying them in the pan with a dash of oil. Fry the drained Veggie Pieces XXL on a high heat to make them nice and golden. Serve on a plate the Veggie Pieces XXL and the polenta topped with the green beans. 46

49

50 For CREATIVE Let your Vary your menus

51 & VARIED recipes creativity flow. simply and easily.

52 DELICIOUS INSPIRATIONS Discover the Epi&Co range, the new 100% plant-based solution for your heart of meals, made from wheat and chickpeas in France. Through 16 delicious inspirations, Epi&Co invites you to a new kitchen, combining creativity, nutritional requirements and environmental responsibility. And you, what recipe are you going to invent? SIMPLICITY TO SHARE! Product made in France by Tereos Starch & Sweeteners Europe Z.I. et Portuaire - B.P Marckolsheim - France 09/ Conception : Hotshop Design Agency. Crédits : création et réalisation de recettes par "Saveur Jasmin" - photos Studio Ad'hoc / Fotolia.