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A healthy and delicious breakfast or snack using Velours

A healthy and delicious breakfast or snack using Velours

1. Pour a tablespoon of honey into the bottom of a small glass or transparent pot
2. Add unsweetened unflavoured Velours.
3. Finish with a spoonful of muesli and fresh fruit.

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For a high-vitamin breakfast: a rice milk smoothie

For a high-vitamin breakfast: a rice milk smoothie

1 – Peel the banana and kiwis, and cut them into round slices.
2 – In a blender, blend the kiwis, banana, cereal and lemon juice.
3 – Pour the Sojasun Rice Drink into the blender and blend until very fluid.
4 – Serve immediately.

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Make a decadent hot chocolate without milk

Make a decadent hot chocolate without milk

Heat the Sojasun Calcium. Drop in the star anise, cover and leave to infuse for 15 to 20 minutes.
Add the pot of Sojasun Chocolate, the cocoa powder and the square of dark chocolate.
Mix well. Serve hot in a mug.

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Make a milk-free Cappuccino

Make a milk-free Cappuccino

In a blender, add the Sojasun Calcium with the slightly sweetened cocoa powder.  Blend well.  Add the pot of Sojasun Coffee dessert and mix well.  Serve chilled in a glass.

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Make a quiche without milk

Make a quiche without milk

Work the flour quickly with 60g of diced butter, a pinch of salt and 1 tablespoon of water. Roll the pastry into a ball and leave to rest for 30 minutes in the fridge.
Peel the carrots and finely dice them. Cook them for 10 minutes in boiling water or steam. Break up the broccoli into very small florets, rinse them, add them to the carrots and leave to cook for another 5 minutes.
Pre-heat the oven to 225°C (gas mark 8).
Break the eggs (or place the margarine) into a bowl and mix with the Sojasun Nature drink and Sojasun Cuisine. Season. Drain the carrots and the broccoli.
Roll out the pastry until thin and use to line a 22cm quiche tin. Prick the base with a fork.
Cover the pastry with the vegetables, then pour the egg mixture on top.
Turn the oven to 200°C (gas mark 7) and bake for 30 minutes.

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Make a thin pancake batter without milk or eggs

Make a thin pancake batter without milk or eggs

1. In a bowl, combine the flour and the cornflour.
2. Mix in the room temperature Sojasun drink, stirring constantly. Add the oil, and use the batter immediately.

The advantages of this method: This batter does not need to rest. Make your pancakes by pouring the batter onto the base of an oiled non-stick frying pan. If you have a rosel (a crêpe rake), you can make thinner pancakes. Once cooked, fold over and eat warm.

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Make lighter sauces with Sojasun Nature

Make lighter sauces with Sojasun Nature

Italian-style sauce: Remove the stalks from the rocket and blanch for a few seconds in boiling salted water. Drop into iced water to stop the cooking process, drain and press down to remove the water. Gently heat the unflavoured Sojasun dessert in a small pan with the Parmesan and leave to melt. Put the unflavoured Sojasun, the rocket and the Parmesan cream into the bowl of a mixer, and blend to obtain a creamy sauce.

Nordic sauce: Blend the unflavoured Sojasun with the chopped smoked salmon, the zest and juice of half a lime and a little pepper. Add the trout caviar and the chopped dill.

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Making a

Making a "Yoghurt-Pot Cake" with Sojasun

Pre-heat the oven to 180°C (gas mark 5-6). Butter a round cake tin.
Pour the Sojasun Vanilla into a bowl.
Add, in the following order and mixing well with a wooden spoon: the sugar, the eggs one by one, the flour, the baking powder, the salt and the oil.
Pour into the mould and bake for 35 minutes.
Leave to cool and unmould.

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Use unflavoured Sojasun Velours for delicious dipping sauces

Use unflavoured Sojasun Velours for delicious dipping sauces

1. Rinse the vegetables and herbs. Dry well. Chop them and present them in little bowls.
2. Mix the first unflavoured Velours with the chopped chives, season with two grinds of pepper.
3. For the second sauce, mix 2 tablespoons of tomato sauce with the remaining unflavoured Velours until evenly blended.
Serve chilled.
Tips and tricks: You can make other sauces with spicy ingredients (Espelette pepper, curry and other dipping-sauce ingredients), but do not add salt. This will help maintain the balance and flavour of the Velours.

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