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La Presserie Hot and Sour Soup - 500g
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Blue Monkey Sparkling Lychee Juice Drink - 330ml
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Oenomel Pistachio Crème Egg - 175g
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Oenomel Raspberry Earl Grey Caramel Egg - 175g
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Flossie Mystery Flavour Cotton Candy - 10g
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Brands We Carry
Vegan Recipes
Black Pepper Soy Curls Recipe
These vegan black pepper soy curls are bold, savory, and packed with umami. Tender soy curls are rehydrated and then sautéed until golden, coated in a rich, peppery sauce made with soy sauce, garlic, and freshly cracked black pepper. The result is a satisfying, slightly chewy plant-based dish with just the right balance of heat and depth. It is perfect served over rice for an easy, high-protein meal. Ingredients You’ll Need For the soy curls: 4 ounces Butler Soy Curls 2 cups of vegetable broth or vegan chicken broth ½ teaspoon garlic powder 2 teaspoons soy sauce ½ teaspoon freshly ground black pepper 2 tablespoons corn starch For the sauce: 3 tablespoons soy sauce or tamari for gluten-free 1 tablespoon maple syrup 2 tablespoons stir fry sauce or vegan oyster sauce 1 tablespoon Chinese cooking wine or mirin, or use rice vinegar 1 cup of broth - use the reserved broth from above and add more if needed to make 1 cup 1 teaspoon of freshly crushed black pepper or ¾ teaspoon of freshly ground black pepper 2 teaspoons corn starch For the vegetables: 2 teaspoons sesame oil 1 cup of chopped green and red bell pepper ½ cup of chopped onion, chopped into ½ to 1 inch pieces 2 tablespoons white parts of the green onion, reserve the green parts for garnish 2 cloves of garlic, minced ½ inch of ginger, minced Green onions for garnish Instructions: Soak the soy curls: Add the broth to a medium bowl and warm it in a microwave. Then add the soy curls and soak for 15 minutes. Once they are done soaking, drain the soy curls. (Reserve the soaking water) press the soy curls a little bit so that there is not too much excess moisture. Transfer the soy curls to a bowl. In another small bowl add the garlic powder, black pepper and corn starch, and mix in. Add the soy sauce to the soy curls and toss well. Then add the cornstarch mixture to coat. Transfer the soy curls to parchment paper or baking sheet. Drizzle a teaspoon of oil on the soy curls(optional). bake at 400F (205C) for 15-20 minutes or until crisp to preference. Alternatively, pan fry on a skillet over medium heat with a teaspoon of oil. Crisp each side for 3-4 minutes. Now add all the sauce/marinade ingredients to a bowl, mix well, and set aside. Start the veggie sautéing process once the soy curls are done baking because you’re not sauteing them for too long and you want soy curls to be ready to add to the skillet Heat the large nonstick skillet over medium heat, add oil. Once the oil is hot, add in the chopped vegetables and garlic and ginger. Add a pinch of salt and toss well. Cook for a minute or 2, we want the vegetables to be crunchy, but we also want the garlic to start to turn golden. As soon as the garlic is starting to turn golden, add in the sauce mixture and mix in. Bring it to a boil and continue to cook for a minute for the sauce to thicken. Once the sauce has thickened a little bit, add in the baked soy curls and toss well. Then take off heat. Taste and adjust flavor. if you want it a little bit sweeter add in a little bit more maple syrup and mix in. If you want more heat, then add in more black pepper or red pepper flakes Garnish with green parts of the green onion that’s been chopped—and serve with rice or cooked grains. Enjoy! Source: Vegan Richa
Vegan Pavlova Recipe
Looking for the perfect show-stopping vegan dessert that’s light, luscious, and guaranteed to impress? This vegan pavlova recipe made with Nature’s Charm Coconut Whipping Cream is your answer. Crisp on the outside, marshmallowy on the inside, and piled high with creamy coconut whip and fresh seasonal fruit, it’s pure plant-based perfection. Unlike traditional pavlova recipes made with egg whites and dairy, this version is completely vegan, gluten-free, and cruelty-free, yet just as decadent. The secret to its rich, fluffy topping lies in Nature’s Charm Coconut Whipping Cream, a ready-to-use, silky-smooth alternative that whips beautifully every time. Whether you’re making this dessert for a special occasion, the holidays, or simply to satisfy your sweet tooth, this easy vegan pavlova will become a go-to favourite. Get ready to discover how to make a dairy-free pavlova that’s every bit as dreamy as the classic with just a few simple ingredients and the magic of coconut cream. Ingredients You'll Need: 1 can chickpeas 1 cup organic caster sugar 1 teaspoon almond or vanilla extract 1 teaspoon apple cider vinegar 1 tablespoon cornstarch 1 can Nature’s Charm Coconut Whipping Cream Seasonal Fruits for topping Instructions: The night before, place chickpeas and coconut whipping cream in the fridge. The next day, preheat oven to 100 C, and draw a large circle (1 did 20cm) on baking paper. Place on baking tray (pencil side down) and set aside. Drain chickpea water (this is called the aquafaba) through a fine sieve into a very clean, large mixing bowl (reserve chickpeas for other meals). Using an electric beater, beat aquafaba on low until foamy. Add apple cider vinegar and continue to beat on medium until soft peaks form (and the beaters leave ribbons through the mix). Continuing to beat on medium, dump 1/3 of the sugar into the mix and beat until it becomes very glossy. At this point, add 1 tablespoon of sugar at a time, raining it in. Beat for 30s between each addition. Once all sugar has been added, beat, beat, beat! You cannot overbeat aquafaba. You want the mix VERY thick, and very glossy. Once you’ve reached this point, sift in corn flour and almond extract. Gentle fold through. Dollop the pavlova mix around the prepared baking paper circle, creating a wreath. Bake for 1.5-2.5 hours, then turn off the oven and let cool completely. The pavlova should easily peel of the paper when ready. Top with Nature’s Charm Coconut Whipping Cream and seasonal fruits! Source: Nature's Charm
Juicy Marbles Korean-Inspired Sloppy-ish Joes Recipe
This quick and simple plant-based recipe is our zingy Asian twist on a comfort food classic. Juicy vegan meat is drenched in a tangy, spicy homemade BBQ sauce and tucked between two pillowy brioche buns, alongside crunchy, refreshing cucumber and punchy coriander. It comes together in no time and can be prepared ahead to make your next BBQ experience as stress-free as possible. Ingredients You'll Need: Korean-Inspired BBQ sauce 1 cup / 200 ml soy sauce ⅕ cup / 50 ml water 2 tbsp gochujang (alternatively, you can use Sriracha or other hot sauce) 3 tbsp brown sugar 1 tsp garlic powder 1 tsp ground or fresh ginger (optional—but recommended) 2 tsp rice vinegar or white wine vinegar 2 tsp toasted sesame oil (optional—but recommended for a more toasty aroma) 1 tbsp cornstarch mixed with 2 tbsp water Quick Pickled Cucumbers 1 large cucumber 4 tbsp rice vinegar or white wine vinegar 2 tsp white sugar 2 tsp fine sea salt Pulled Marbles Juicy Marbles Whole-Cut Loin Korean-inspired BBQ sauce To Assemble 8-10 brioche buns 8-10 tbsp vegan mayonnaise 1 cup coriander (de-stemed) 3 tbsp neutral oil or plant-based butter for toasting buns Instructions: Korean-Inspired BBQ Sauce Combine soy sauce, water, gochujang, brown sugar, garlic powder, and ginger in a saucepan and whisk until combined. Bring to a boil, and lower the heat to a simmer. Cook for 5 minutes. Mix cornstarch and water to make a slurry and whisk it into the sauce. Cook for another 1-2 minutes, until thickened. Remove from heat and whisk in rice vinegar and toasted sesame oil. Quick Pickled Cucumbers Thinly slice cucumber, using a sharp knife or a mandoline. Combine sliced cucumbers, rice vinegar, sugar, and salt in a bowl. Mix well to coat and place in the refrigerator while you prepare the rest. Pulled Marbles Cut the Loin into 3 equal pieces. Then cut each piece into 3 slices lengthwise. Brush the pieces with Korean-inspired BBQ sauce. Let it sit in the refrigerator while you build the fire. Once you are ready to cook, carefully arrange the Loin pieces on the grill and cook for 8-10 minutes, until nicely browned on all sides. Remove from the grill and tear apart using two forks. We are looking for a pulled texture. Add the pulled vegan meat into a bowl with the rest of the BBQ sauce and mix to coat evenly. Assemble the Sliders Slice the buns in half, lightly brush with oil or plant-based butter, and toast on the grill for a minute to warm up. Remove the buns from the grill and build your sliders. Spread vegan mayonnaise on the bottom bun and layer with pulled vegan meat, quick pickled cucumbers, and coriander. Spread another layer of mayonnaise on the top bun and close. Repeat with all the buns and serve immediately. Source: Juicy Marbles
Breaded SWAP Chicken Sandwich Recipe
Upgrade your next sandwich by swapping animal protein for SWAP’s tender, juicy plant-based filets. Ingredients You'll Need: 4 SWAP™ Chicken Breasts 1 cup flour ½ cup vegan egg 1 cup Panko breadcrumbs 1 lime 2 Chipotle peppers in Adobo sauce 1 cup vegan mayo 4 buns Shredded lettuce (to taste) Shaved red onion (to taste) Pinch of salt Pinch of pepper Instructions: Set up a 3-step breading station with the flour, the vegan egg and the breadcrumbs. Season each SWAP™ Chicken breasts with salt and pepper. Dredge each filet in flour and shake off the excess, then dip in the vegan egg, and then cover in Panko breadcrumbs. Deep fry the filets at 350°F for 5 to 8 minutes or until golden brown. Finely mince the Chipotle peppers and whisk into the vegan mayo and lime juice. Set aside. Toast the buns. Spread Chipotle mayo on each bun, place a SWAP™ Chicken breast on the bottom bun and top with lettuce and red onion. Credit: SWAP™
