Dairy free - Lactose free - Soya free - Palm oil free - Gluten free

Preparation :
Preheat oven to 200 ° C
Pour the olive oil into a small bowl, add the salt, pepper, chives and the pressed garlic clove, mix well.
Cut a piece into the square cheddar block flavour of small sizes and a thickness of 3 mm, to be inserted into the slices of the sweet potato.
Cut the sweet potato in the width at regular intervals by making thin slices, while taking care to keep the whole sweet potato. The slices should be a few millimeters.
Tip : Place the sweet potato between 2 boards of the same thickness, which you will have placed on your work surface. Thus, the sweet potato will remain without difficulty when cutting the slices.
Garnish the Nature & Moi cheddar slits and brush the sweet potato generously with a brush with the oil mixture.
Bake for 40 minutes.

After 40 minutes, add the grated Nature & Moi vegan speciality generously on top and position the oven in grill mode, brown it for 5 minutes.

Enjoy it !

Preparation :
Preheat oven to 180 ° C
Unroll the puff pastry and cut out 12 squares of 5cm side.
Cut 3 squares of 3cm by 3cm and 1 cm thick (they will be +/- 20 gr each) in the Nature & Moi Cheddar block flavour.
Do the same with the Nature and Moi Olives block.
Place a square of our vegan speciality on a square of puff pastry and cover with another square of dough. Seal the sides lightly and proceed in the same manner for the remaining pieces of our product and puff pastry.
Using a knife, make slight cuts on the top.
Place on a baking sheet with a sheet of baking paper.
In a small bowl, combine the olive oil with the soy cream. With a brush, brush generously the top of each laminate.
Sprinkle with some sesame seeds on the flavor of your choice and do the same with the poppy seeds.
Bake for 20 to 25 minutes, watching the cooking so that the puff pastry is not too golden.
Let cool a little before eating.
Enjoy your meal !

Preheat the oven to 250 ° C. Cut pepper in half and seed it. Put it on a hob, skin up and place it into your oven for 30 minutes. Pepper’s skin must be colored and puffy.
Put the pepper into a plastic bag and let it cool down for 10 min. Meantime, peel oignon and garlic,mince and cook it with some olive oil. From a block of Nature & Moi olives , make shavings as you want.
Open your plastic bag and take out the pepper, peel and cut it in parts.
Mix pepper, oignon, garlic, milk and cornstarch. Season your mix. Shed your mix in a pan and diminish until having a creamy consistence.
Meanwhile, cook your pasta as indicated on the packaging. Mix them to your sauce, add some fresh basil and add oive oil.

Enjoy !

Instructions :

Cook potatoes into water for 20 min until they’re tender. Meanwhile, cut cauliflower into floret.
In a stove, cook shallots, peeled and minced. Add cumin, turmeric and curcuma. Add cauliflower florets and 5 cl of water. Cover and cook for 5 min. Cauliflower must be tender. Evaporate the remaining water.
In a bowl, crush potatoes with a fork. Then, add cauliflower and Nature & Moi grated vegan speciality. Sprinkle of lemon juice, add some leaves of freshly cut coriander, and mix.
With your hands, make 8 patties and cook 5 min of each side in a oiled and hot stove.

Enjoy !

Instructions :

Mix the 2 flours and add 1 pinch of salt. Then, Add olive oil and 8 cl of water. Knead the dough.
Make 4 balls of the same size/weight. The dough is left to rest for 20 minutes. Then put it on a flavoured work surface.
In a nonstick pan, cook the tortillas for 30 s each side. Leave to cool in a plate under a cloth.
Peel the avocado, remove the stone and mashed flesh with a fork, while adding lime juice.

Boil the tomatoes and peel it. Remove the tomato pips. Add it with avocado and the dried tomatoes. Add salt, then mix it.
Put Batavia leafs into the tortillas. In the same time, add your Mozzarella flavour vegan speciality. Then add your avocado.
Peel carrots, then grate it and put it into your tortillas. Add germinated radishes seed and roll it.
Enjoy !

Instructions :

Prepare the pumpkin pancakes : In a bowl, soak the oats about 10 minutes in soymilk. 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).

Mount your burgers. Cut your breads and skip the grilled vegan speciality with sliced Nature & Me (we recommend the TOMATO BASIL, it will bring intensity and freshness to your burgers !)

Instructions

Boil some brown rice.
Add cubes of green pepper, cherry tomatoes, and cooked corn kernels.
Cut a nature & moi au piment in cubes.
Add 3 tbsp. of coconut milk and season if needed.

Instructions

Wash, peel and grate 2 carrots.
Boil vermicelli rice (150g) and rinse at the end of cooking.
Moisten 4 rice Paper Wrappers.
On each one, sprinkle with parsley, grated carrots, rice vermicelli and râpé Nature & moi VEGAN CLASSIC bio.
Roll each wrapper in a spring roll.
Prepare a sauce with 3 tbspn of tamari, 2 tbspn of agave syrup, 2 tbspn of water, 1 tbspn of balsamic vinegar.
Add some chopped garlic and one pinch of grated carotts.