Arts & Entertainment
6 Globally Inspired Plant-Based Recipes To Try This Summer
From a vegan frittata to a veggie Hawaiian BBQ pizza, these recipes — made with delicious vegan cheese — are sure to delight all tastes.
If your summer meals are starting to become a tad redundant or you’re simply looking for a dish to impress at your next gathering, consider adding a touch of international flair. The summer months serve as a great time to incorporate exciting new recipes from countries around the world. Not only are these global recipes packed with flavor, a number of them are light and easy to prepare, making them ideal on days you’d like to dine with friends al fresco under the summer sun.
As people become more conscious of the foods they eat, plant-based meals/eating has become increasingly popular. Thankfully, with great-tasting products like Violife, a 100 percent plant-based cheese, you don’t have to skimp on taste when entertaining guests with varying diets.
Meet Violife®
Violife was created over 30 years ago as a dairy-free alternative by three friends in Greece who wanted to be able to eat cheese throughout the 100 days of fasting under the Greek Orthodox calendar (which prohibits eating dairy and meat). Violife is non-GMO and free from dairy, soy, nuts, gluten, preservatives and lactose. Whether you're committed to a plant-based diet or just looking to mix-things up with foods that come from plants as part of a healthier lifestyle, Violife 100% vegan cheese makes it easy for everyone to create their favorite cheesy recipes free from dairy.
From a crowd-pleasing Greek Vegan Tabbouleh to a Spanish-inspired Vegan Frittata with Purple Potatoes, check out these delicious vegan recipes from Violife inspired by traditional recipes from around the world that you’ll want to cook up for your next summer get-together.
Greek Vegan Tabbouleh
On a warm, summer day, there’s nothing quite like noshing on a dish loaded with fresh veggies. This Greek Vegan Tabbouleh is brimming with crisp cucumbers, tomatoes, spring onions and savory Violife Just Like Feta. A touch of citrus, courtesy of the lemon juice, adds just the right amount of acidity.
Ingredients:
1 pack Violife Just Like Feta block, cut in cubes
1 cucumber, cut in cubes
1 cup bulgur (cracked wheat)
1 cup plum tomatoes, chopped and seeded
2 large spring onions, chopped
2 tablespoons fresh mint, chopped
¼ cup olive oil
¼ cup fresh lemon juice
½ cup chopped fresh Italian parsley
½ cup chopped cilantro
Salt and fresh ground pepper, to taste
Directions: Whisk oil and lemon juice in a small bowl to blend; set aside. Place bulgur in a large bowl. Mix in 1 cup boiling water. Let stand until bulgur is tender and water is absorbed, about 15 minutes. Mix in tomatoes, cucumber, parsley, cilantro, spring onions and mint. Add olive oil and toss to blend. Season with salt and pepper. Let stand at least 30 minutes to blend flavors. Season on top with Violife Just like Feta block cubes and parsley.
Veggie Hawaiian BBQ Pizza
When it comes to crowd favorites, pizza is always a guaranteed hit…especially if you make it on the grill. Veggie Hawaiian BBQ pizza combines Violife Cheddar and Just Like Mozzarella Shreds with the juicy sweetness of pineapple. Add a touch of barbecue sauce as a departure from traditional pizza toppings.
Ingredients:
½ pack Violife Epic Mature Cheddar Flavor Block, grated
½ pack Violife Just Like Mozzarella Shreds
7 ounces fresh pineapple or canned, sliced
1 vegan pizza crust
1 red onion, sliced
2 scallions, sliced
1 bunch fresh cilantro, chopped
3.5 ounces barbecue sauce
1 teaspoon ground cumin
1 teaspoon paprika
1 bunch cilantro leaves
Directions: Preheat oven to 392°F or heat grill to medium. Line a baking tray with baking paper. Make the sauce by mixing the barbecue sauce, cumin and paprika in a bowl. Set aside. Place the pizza dough on the baking paper, forming it into the shape of your liking, leaving space for the crust. Spread the pizza base with the barbecue sauce mixture using the back of a spoon. Keep some for the topping of the pizza. Top the barbecue sauce with the grated Violife Epic Mature Cheddar Flavor Block and Violife Just Like Mozzarella Shreds, the pineapple slices, the onion slices and the rest of the barbecue sauce drizzled on top. Grill or Bake for 15-20 minutes. When the crust is golden, remove from the oven, sprinkle with fresh scallions and cilantro leaves and serve.
Vegan Frittata With Purple Potatoes
No passport is needed for this Spanish-inspired vegan frittata. One bite and you’ll swiftly be transported to a bustling café in Madrid. Not only is this vegan frittata delectable, it’s also quite the visual treat thanks to the addition of vibrantly hued purple potatoes.
Ingredients:
1 pack Violife Just Like Cheddar Shreds
5 ounces chickpea flour
3 medium zucchinis, grated
17 ounces (purple) potatoes in thin slices
1 cup onion or shallot, thinly sliced
¼ teaspoons baking powder
2 cups water
½ cup fresh parsley, chopped
3 tablespoons olive oil (1 in mix, 1 in pan, 1 on top 5 min before done)
½ teaspoon turmeric
⅛ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
¼ teaspoon sea salt
thyme sprigs, to serve
Directions: Preheat oven to 400° F. Place 1 tablespoon of olive oil in a cast iron pan. In a large mixing bowl, combine chickpea flour, baking powder, turmeric, cayenne pepper. Season with salt and black pepper and stir. Add water, ½ pack of Violife Just Like Cheddar Shreds and whisk until no lumps remain. Add 1 tablespoon olive oil and let the batter rest while you chop veggies. In a frying pan, shallow fry the onion with the potatoes and add the zucchini and the parsley. Pour batter on top of the veggies and place in the oven for 10 minutes or on the grill. Sprinkle with remaining Violife Just Like Cheddar Shreds and thyme to serve.
Vegan Molletes
In Mexico, molletes are made with bolillos, a savory traditional bread, and filled with robust toppings such as beans, cheese and peppers. To make this dish vegan with Violife, use Violife Just Like Mozzarella Shreds to create a hearty and flavor-packed meal.
Ingredients:
8 ounces Violife Just Like Mozzarella Shreds
4 bolillo (Mexican rolls)
7 ounces refried black beans
For the pico de gallo salsa:
3 tomatoes (diced)
1 onion (chopped)
1 serrano pepper (minced)
1 teaspoon cilantro (chopped)
Salt to taste
Directions: Preheat oven to 356°F. To make the molletes, slice the bolillo rolls horizontally in half, spread each half with refried beans and sprinkle with Violife Just Like Mozzarella Shreds. Place in the oven for 8 minutes or until completely melted. For the pico de gallo salsa, mix the tomatoes with the onion, serrano pepper and cilantro, and season with salt to taste. Serve 2 molletes per person and top with pico de gallo salsa.
Vegan Quesadillas Verde
Give “going green” a new meaning with this delicious quesadillas verde recipe. A flavorful combination that’s perfect for entertaining friends and family this summer or enjoying on your own, they’re easy to make and can be customized with fun toppings to please every member of your family. Violife Just Like Mozzarella Shreds topped onto overloaded quesadillas gives you a great option to pursue a plant-based diet that's packed with cheesy flavor.
Ingredients:
For the filling:
8 ounces Violife Just Like Mozzarella Shreds
2 tablespoons vegetable oil
1 onion, diced
1 garlic clove, minced
7 oz sweet corn kernels, canned
2 zucchini, grated
8 tortillas
For the topping:
2 tablespoons olive oil
1 onion, diced
1 garlic clove, minced
1 serrano pepper, diced
1 red onion, sliced in rings
To serve:
2 tablespoons cilantro, chopped
Salt & pepper, to taste
Directions: Preheat oven to 356°F. Sauté the onion and garlic in the vegetable oil until golden, add the sweet corn and zucchini and stir for a further 2 minutes. Remove from heat, add half of the Violife Just Like Mozzarella Shreds and stir to combine. Set aside. In a small pan add the oil, onion, garlic and serrano pepper and sauté for 5 minutes, until fragrant. Fill the tortillas with the zucchini-sweet corn filling, fold in half and place in a baking tray side by side. Top the quesadillas with the pepper sauce, the remaining Violife Just Like Mozzarella Shreds and the onion rings. Place in the oven for 10-15 minutes. Garnish with cilantro leaves, salt and pepper.
Mac & Cheese
Put a vegan spin on everyone’s favorite comfort food with this melt-in-your-mouth recipe. Coconut milk combined with Violife Just Like Mozzarella Shreds and a touch of olive oil makes a creamy, delicious meal that’s just as yummy when it's reheated as leftovers. If you're looking to add a little something extra, consider chopping up tomatoes or zucchini for an extra punch of flavor and nutrition.
Ingredients:
1 package Violife Just Like Mozzarella Shreds
2/3 cup coconut milk
1 pack macaroni
Fresh basil and thyme to taste
Olive oil
Freshly ground salt and pepper to taste
Directions: Cook the macaroni according to the package instructions. Drain and place in a bowl. Simply heat the coconut milk in a small pan and add the Violife Just Like Mozzarella Shreds and a little olive oil, stirring until it becomes a rich, thick sauce. Season with a little salt and pepper and stir in the pasta. Serve hot, topped with fresh basil and thyme.
Discover More Vegan Recipes From Violife
Dairy-Free Cheese Never Tasted So Good
Whether you’re dedicated to plant-based eating or curious about flexing your diet with some plant-based foods, there’s an easy way to enjoy tasty indulgences without giving up flavor. Made from the goodness of plants, Violife Just Like Mozzarella Shreds are a vegan option for anyone who wants to try creamy, dairy-free products. Violife 100% vegan cheeses can be enjoyed straight from the package or sprinkled onto your favorite dish. Now available at local Costco stores, Violife Just Like Mozzarella Shreds take the flavor of traditional dairy cheese and create an alternative option that can be enjoyed by anyone.