The Bridge Bio Recipes

Try something new and surprise your guests with gourmet style cooking using the new products from The Bridge Bio, they won’t believe it’s dairy-free!


The Bridge Bio is a small family company in a little village in northern Italy… Their products are 100 % vegan, cholesterol- and lactose-free, made with carefully chosen and certified ingredients. We love their real, quirky and authentic approach!


You can now simply substitute with dairy-free alternatives without compromising on taste and creaminess. Cutting out dairy has many health benefits, especially for those who suffer from intolerances or gut sensitivity. Benefits include; improved digestion, acne reducing, hormone balancing and a boosted metabolism. Making the conscious shift to a healthier diet substitutes has never been this smooth! 


Make your favorite traditional dishes, or experiment with new styles of cooking with inspiration from The Bridge Bio & Soil!

 



SALTY PANCAKES WITH PAPRIKA SAUCE


INGREDIENTS:

(for 4 people)

100 g rice flour

70 g chickpea flour

30 g buckwheat flour

270 g BioRiceDrink

1 teaspoon of bicarbonate

½ bag of saffron

1 tablespoon of extra virgin olive oil

1 pinch of salt

For the sauce:

200 g BioRiceCuisine

1 spoon of sweet paprika

salt, hot pepper q.b.

To complete:

1 handful of dried tomatoes in oil

1 handful of rocket


ADDITIONALLY, WE SUGGEST USING BOBS RED MILL 7 GRAIN PANCAKE MIX


Preparation: Mix the flours and the bicarbonate together, then in a glass put together the oil, the BioOatDrink and the saffron, then pour them gradually into the bowl with the flours, stirring with a whisk until the mixture is creamy and without lumps.

Let stand for about half an hour, then heat well a non-stick frying pan, then lower the heat to a minimum and pour a spoonful of the mixture so as to form small pancakes that will grow almost immediately. Turn them over and cook them on the other side, being careful not to burn them.

Prepare the sauce by heating the BioRiceCuisine in a saucepan and seasoning it with a pinch of salt, paprika and chilli pepper to taste. Rinse the dried tomatoes from their oil and cut into small pieces. Stack the pancakes by making turrets, filling each layer with a little ‘sauce, dried tomatoes, and rocket.

 



APPLE MOUSSE


INGREDIENTS:

(for 4 small or 2 large bowls)

large sweet and ripe golden apples

500 ml Bio Almond Drink

1 cinnamon stick

teaspoon of vanilla essence

1 handful of natural pistachios slices of dried or raw apple to decorate



Preparation: Peel the apples and cut them into small pieces, then place them in a large pot along with Bio Soia Drink Vanilla and cinnamon. Boil on a very low heat for about 20 minutes. Initially, a foam will form, then the liquid will begin to shrink and thicken. When the liquid’s dried and the apples mashed, remove the cinnamon and blend by immersion trying to incorporate air until you get a smooth and soft mousse. Let it cool completely and in the meantime lightly toast the pistachios in the oven at 150 degrees for 8/10 minutes, then chop them with a knife. Serve the mousse in glasses or individual cups adding with pistachios and apple slices.

 



SUNDRIED TOMATOES AND SPINACH BRUSCHETTA


INGREDIENTS:

(for 4 people)

4 slices of durum wheat or whole-grain homemade bread

1 shallot

300 g fresh spinach

80 g Bio Oat Cuisine

3 or 4 pieces of dried tomatoes in oil

2 tablespoons of food yeast

1 handful of pine nuts

salt, olive oil



Preparation: Toast the pine nuts in a pan or oven at 150 degrees for about 5 minutes. Chop the shallot and stew it in a pan with a little oil and a pinch of salt, then add the spinach and let it dry for a few minutes. Add the dried tomatoes chopped in small pieces. Add Bio Oat Cuisine and the food yeast, stirring to mix well. Toast the bread in the oven until crispy, then place the hot spinach on top, adding the pine nuts. Serve immediately.

 



CARROT CREAM


INGREDIENTS:

(for 4 people)

1 kg of carrots

1 large or 2 small onion

1 teaspoon of ginger powder

2 cloves

1 bay leaf

2 open cardamom berries

1 teaspoon of coriander powder

100 g onion

1 teaspoon of turmeric

nutmeg

1 liter of BioAlmondDrink Sugarfree

4 tablespoons of BioOatCuisine

a handful of ground toasted almonds

fresh coriander or parsley

EVO oil,

salt and pepper



Preparation: Clean and cut the carrots into chunks. Slice the onion and let it stew with 3 or 4 tablespoons of oil in a saucepan with a pinch of salt and all the spices except turmeric and nutmeg. After a couple of minutes add the carrots and stir, then pour the BioAlmondDrink (Sugarfree), cover and cook until the carrots are nice soft.

Remove the bay leaf, the cloves, and the cardamom berries, then blend them to obtain a cream, adding the turmeric and a generous grated nutmeg. Adjust salt. Pour the cream on the plates and complete with a spoonful of BioOatCuisine. Garnish with almonds and fresh coriander or parsley.

 

 

CHOCOLATE COOKIES


INGREDIENTS:

(for 4 people)

350 g whole wheat flour

150 cocoa butter

100 brown sugar

50 ml Bio Almond Milk Drink

20 gr cocoa powder

1 pinch of salt


ADDITIONALLY, SUGGEST USING BOBS RED MILL COOKIE MIX


Preparation: In a large bowl, sift together all the ingredients and mix well. Roll dough into 1″ balls and flatten into disks about 1 1/2″ in diameter. Place on an ungreased cookie sheet about 1″ apart and bake for 10 minutes. Let rest on the cookie sheet for about 5 minutes, then remove with a spatula to a cooling rack and cool completely.


RED BEAN CURRY WITH COCONUT MILK


INGREDIENTS:

(for 4 people)

700 g cooked and well-drained red beans

400 g BioCoconutDrink

2 teaspoons of tasty curry

2 bay leaves

100 g onion

100 g carrot

hot pepper powdered

1 handful of fresh coriander

EVO oil

salt


Preparation: Chop the onion and cut the carrot in very small cubes, then let them stew in a large frying pan with a little oil, the bay leaf, the curry and a pinch of salt.

When they are softened add the beans and stir to make them flavor. Then pour the coconut milk, cover and let simmer stirring occasionally until the milk has shrunk becoming thick and creamy. Add chili to taste and serve with coriander.









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