Cookbook
A collection of favorite Vegetarian Recipes from TEAm members around the globe!
Appetizers Amazing
AVOCADOPICO DEGALLO
From the Kitchen of: BettyTurner
Location: Eugene, Oregon
Department: Quality
Yogi Years: 14 (Retired)
Ingredients
1/3 Cup Jalapeno Peppers
1/8 Cup Serrano Peppers
1/2 Cup White Onion
2 Cups Tomatoes
1/2 Avocado
1/2 Teaspoon Salt
2 Teaspoons Lemon Juice
2 Teaspoons Lime Juice
1/2 Bundle Cilantro
Directions
Serves: 4 Time: 30Minutes
Cut peppers in to small pieces. Cut tomatoes into slightly larger pieces.
Repeat the same with onion and avocado
Put all ingredients in to a bowl, cut cilantro up and add the other ingredients.
Add lemon, lime, salt, and stir well.
OILSEED CRACKERS
Directions
Serves: 2-4
Time: 45Minutes
Put the oilseeds in a bowl Cover then with water Add salt and desired spices of your choice to taste Let rest for 20 minutes After 20 minutes, the seeds will have absorbed the water, and a jelly will have formed. Put everything on a baking sheet lined with parchment paper Put another sheet of parchment paper on top and with a rolling pin, roll everything out until it reaches 1/4 of an inch or a little less.
Remove the top piece of parchment paper and bake in a hot oven at 350F for about 20 minutes After 20 minutes, take the sheet out of the oven, cut the large shape into smaller pieces, and bake for another 5 - 8 minutes. Let them cool before enjoying them!
Note: To be eaten as a snack with sauces like bruschetta good for everything!
Location: Italy
Department: People & Culture
Yogi Years: 18
6 5 oz Oilseeds of Your Choice (ie Sunflower Seeds, Sesame Seeds, Soybeans, etc )
6.5 oz of natural water
Salt, to taste Spices, to taste (Optional)
From the Kitchen of:
ConnerO’Keefe
Location: Eugene, Oregon
Department: Quality
Yogi Years: 10
Ingredients
8oz Pepperjack Cheese
16 oz. Cream Cheese
2 (16 oz ) Cans Corn, drained
1 Bunch Cilantro, diced
1/4 Cup Sour Cream
Tajin Seasoning
Toppings: Cotija Cheese, Lime, and more Tajin
Directions
Serves: 4 Time: 2Hr45Min
Combine everything in a slow cooker on low heat for 2 - 2 5 hours or until nice and melted
Be sure to mix regularly.
Once finished, crumble cotija cheese over the top with more tajin seasoning and squeeze half a lime
ROMANIAN PRETZELS
Directions
Serves: 6-8
Time: 60Minutes
Put the flour in a bowl making a hole in the middle where you add the yeast, sugar, and hot milk Leave it to rest for about 5 minutes
Then, add the egg yolks, sour cream, lard or butter. The salt is placed on the sides of the bowl to prevent it from interacting with the yeast It is very important to not exceed the amount of salt
Combine to make the dough and put in the refrigerator for 30 minutes.
Once removed from the fridge, mini pretzels are made and grease with egg yolk and paprika, sesame seeds, or other seeds are added Bake in the oven at 350F for about 20 minutes. Enjoy!
From the Kitchen of: CorinaPuscas
Location: Imola, Italy
Department: Quality
Yogi Years: 10
4 Cups Flour (Ultra-Fine)
1 Teaspoon of Sugar
3 1/3 Tablespoons Hot Milk
1 Tablespoon Fresh Yeast or 2 1/4 Teaspoons Baking Powder
7 05 oz Lard or 16 Tbsp Butter
1/2 Cup Sour Cream with 20% Fat
2 Egg Yolks
3 1/3 Teaspoons Salt
For Topping: 1 Egg, Sweet Paprika, Sesame Seeds, Poppy Seeds, etc
From the Kitchen of:
BreenLoney
Location: Vermont, US
Department: Sales
Yogi Years: 4
1 - 15 Oz Can Black Eyed Peas, drained
1 - 15 Oz Can Great Northern, drained
1 - 15 Oz. Can Black Beans, drained
2 Cups Corn, frozen
1 Cup Red Onion, minced
2 Bell Pepper, Small diced
1 Jalapeno, seeded and minced
Dressing:
5 Garlic Cloves, minced
1/4 Cup Minced Cilantro
4 Tablespoons Olive Oil
2 Tablespoons White Wine Vinegar
2 Teaspoons Kosher Salt
Agave Syrup for preferred sweetness
Juice of 1 Lime
CAVIAR
Directions
Serves: 4 Time: 30Minutes
Add all ingredients to a large bowl and toss to combine.
Cover and refrigerate overnight
Serve with tortilla chips
BEETROOT HUMMUS
From the Kitchen of:
Location: Italy
Department: Quality
Yogi Years: 6
Directions
Serves: 2 Time: 15Minutes
Blend the chickpeas and garlic well in a blender, then add the tahini and lemon juice and blend again
Add the cooked and chopped beetroot, blend until you get a smooth mixture.
Season with salt and pepper to tase. Pour the hummus into a bowl and garnish with a drizzle of olive oil and the sesame and poppy seeds
Note: For stronger flavor you can add chili pepper or paprika.
1 1/2 Cups Cooked Chickpeas
1 Clove Garlic
2 Teaspoons Lemon Juice
3 Tablespoons Tahini
1 Cup Cooked Beetroot
Salt & Pepper
To Garnish: Extra Virgin Olive Oil, Sesame Seeds, Poppy Seeds
LaraMazzacan
From the Kitchen of:
ColbyMcClenny
Location: Eugene, Oregon
Department: Production
Yogi Years: 2
Ingredients
1/2 - 3/4 Lbs Fresh Jalapenos
(About 10 - 15 Individual)
1 (8 oz ) Container of Cream Cheese
10 Oz. Impossible Sausage (or Veggie Sausage)
4 oz Shredded Cheese
VEGETARIAN JALAPENO POPPERS
Directions
Serves: 10 Time: 40Minutes
Preheat oven to 375F.
Preheat a skillet to medium heat, add impossible sausage Cook 2-3 minutes, crumbling with a spatula
To prepare the jalapenos, wash and slice in half lengthwise. Remove seeds
Combine cream cheese with cooked impossible sausage Spoon cream cheese mixture into halved jalapenos.
Spray baking sheet with non-stick spray. Align jalapenos on sheet, with at least one inch between them
Top with shredded cheese
Bake for 20-25 minutes or until cheese on top is melted. For a crispier result place under broiler for 1-3 minutes.
Note: This recipe can easily be made vegan by substituting vegan options for cream cheese and shredded cheeses
From the Kitchen of:
ErikaScala
Location: Italy
Department: People & Culture
Yogi Years: 18
Ingredients
1 Cup Millet
2 Medium Zucchinis
Parsley, to taste
2 Tablespoons Flour
1/4 Teaspoon Cumin
1 Packet Saffron
1/2 Teaspoon Turmeric
Black & White Sesame Seeds
Breadcrumbs
Salt & Pepper
Olive Oil
MILLET& ZUCCHINI MEATBALLS
Directions
Serves: 4 Time: 1Hour
Cut the zucchini into cubes and cook them in a pan with a drizzle of oil until they are soft and golden
Boil the millet in plenty of salted water according to package directions. Drain and let cool.
Coarsely chop the zucchini with a knife and, in a bowl, combine them with the parsley, millet, flour, salt, pepper, sesame seeds, and breadcrumbs until you obtain a mixture that can be worked with your hands.
Divide the dough into three equal parts. Mix one part with the saffron, another part add the cumin, the last part add the turmeric Yu can make one flavor, or mix them all if you’d like.
Make meatballs the size of a ping pong ball from all doughs. Pass them in sesame seeds
Brown them in a drizzle of oil Once cooked, make skewers with 3-4 meatballs
Serve warm or cold with vegan mayonnaise, stonnata sauce, or tartar!
BAKED FALAFEL
Directions
Serves: 4-6
Time: 30Minutes
Heat a tablespoon of oil in a saucepan over med/high and dilute the turmeric
Add the chopped half onion and the crushed garlic clove and fry
Drain the chickpeas from their cooking water (rinse them if you use canned ones). Transfer to a bowl and add the turmeric onion mixture Be sure to remove the crushed garlic Add a pinch of salt and blend everything
Add the finely chopped parsley and mix well.
Take small portions of the mixture and form balls that are placed on the baking tray covered with parchment paper Then crush with your hands
Transfer to the oven, preheated to 392F, and cook the falafel for 20-25 minutes.
From the Kitchen of:
Location: Italy
Department: Finance
Yogi Years: 7
1 3/4 Cups Cooked Chickpeas
1/2 White Onion
1/2 Tablespoon Turmeric
1 1/2 Tablespoons Extra Virgin Olive Oil
Salt, to taste
1 Clove Garlic
1 Tablespoon Fresh Parsley
APPLE,PEAR,FIG& CHAITEAJAM
Directions
Serves: (12)½PintJars
Time: 1Hr30Min
Add apples, pears, figs, chai tea, water, and 1 box of pectin to a stock pot
Bring to a rolling boil over medium to high temp, boil for 3 to 5 minutes
Add sugar.
Bring to a rolling boil on high temperature for 1 minute.
Turn off Skim off foam from top Ladle into 1/2 pint jars
Boil lids in water
Wipe top of jars with wet clean cloth ensuring no jam on edges of jars.
Top with lid then add rings, tighten them hand tight
Put the jars into a canner, process in boiling water bath for 10 minutes
Remove from hot water bath. Let set at least 12 hours to allow lids to seal.
Store for 1 to 2 years on shelf or 2 to 3 months in fridge once opened
Enjoy on English Muffins
Location: Eugene
Department: Production
Yogi Years: 12 & 2
From the Kitchen of: Teresa&BrianShaw Ingredients
3 Apples - peeled and cored, finely chopped
3 Pears - peeled and cored, finely chopped
3 Figs - chopped
1 Cup Yogi Lite Chai Tea
Concentrate
1 Cup Apple Cider
3 Cups Water
1 Box Pectin
5 Cups Granulated Sugar
PARMESANSHORTBREAD CRACKERS
W/HERBS
Directions
Serves: 35Crackers
Time: 1Hour
Mix flour, cheese, herbs, salt and pepper together in a bowl
Cut room temperature butter into cherry sized pieces, add into flour mixture
Cut butter into flour until grainy, sand like texture is achieved Use hands or food processor
Turn mixture onto a work surface and gather into a smooth dough If too crumbly, add ½ teaspoon of water at a time until it comes together. You may need to knead the dough before this happens then shape into a round disc.
Cover with plastic wrap and refrigerate for at least 1 hour
Preheat oven to 355 F. Roll disc out between two parchment sheets into 3mm thickness Thicker will result in softer, more buttery cookies and thinner will be more cracker like!
Place whole herbs on the rolled out dough with the parchment on top of it, give it a few more rolls to laminate the herbs into the dough
Cut out the shapes you'd like and transfer to parchment lined baking pan. Refrigerate for 1015 minutes
Bake for 9-12 minutes. Remove from oven when just browned around the edges
Let cool and enjoy!
From the Kitchen of:
LilyMarotta
Location: New York, US
Department: IBP
Yogi Years: 4 mos
Ingredients
1 ¼ Cup All Purpose Flour
½ Cup (one stick) Unsalted Butter, room temperature
1 Cup Parmesan Cheese, grated
2 Tablespoons Herbs (Thyme, Rosemary, Oregano), chopped and mixed, fresh herbs are best ¾ Teaspoon Black Pepper
½ Teaspoon Salt
Whole Fresh Herbs for lamination
Breakfasts Beautiful
SHAKSHOUKA
From the Kitchen of:
KelsieHoekstra
Location: Eugene, Oregon
Department: R&D
Yogi Years: 3
Ingredients
2 Tablespoons Olive Oil
1 Medium Onion, diced
1 Red Bell Pepper, diced
4 Garlic Cloves, minced
2 Teaspoons Paprika
2 Teaspoons Cumin
1/4 Teaspoon Chili Powder
1/4 Teaspoon Red Pepper Flakes
1 (28 oz ) Can of WholePeeled Tomatoes
6 Large Eggs
Salt & Pepper, to taste
Optional: Garnish with goat cheese and parsley
Directions
Serves: 6 Time: 40Minutes
Heat olive oil in a wide sauté pan on medium heat
Add bell pepper and onion and cook until onion becomes translucent (5 minutes)
Add garlic and spices and cook for one minute
Pour the whole can of tomatoes and juice into the pan and break the tomatoes down with the back of your spoon Bring the sauce to a simmer uncovered
Season with salt and pepper and continue to simmer until you are able to create wells in the sauce with your spoon that stay (about 20 minutes)
Remove the pan from heat and create 6 wells in the sauce Crack an egg into each well and optionally add the cheese. Cover the pan and return it to medium heat.
Cook for an additional 3-5 minutes to poach the eggs Check the doneness of the eggs by wobbling the pan Egg whites should be firm.
Uncover and remove from heat. Add more salt and pepper on the eggs and garnish with parsley
Best served hot with your favorite bread (pita or sourdough are great for dipping)
From the Kitchen of:
TlalocPerez-Ruiz
Location: Eugene, Oregon
Department: Maintenance
Yogi Years: 10
Ingredients
4 Roma Tomatoes
1 Small White Onion
2-3 Jalapenos
2 Avocados
4-8 Eggs
1 Can Refried Beans (or black beans)
16 Tortillas or 8 Toastadas
Queso Fresco
1 Bunch Cilantro
Sea Salt
Salt, Pepper, Garlic Powder, to taste
1 Teaspoon Olive Oil
Canola Oil (or any for frying)
RANCHEROS
Directions
Serves: 4 Time: 30Minutes
Dice tomatoes and onion. Finely chop jalapenos. Heat olive oil over medium heat in a medium pan. Add onion and jalapenos to the pan once hot and cook until both are soft and onions are translucent Add tomatoes to pan with Jalapenos and onion Cook and mash the tomatoes until soft and “salsa” is made. Sprinkle with sea salt to taste and stir to combine. Remove from heat and set aside.
Warm up your beans in a small pot Heat until warm
In a frying pan, cook your eggs to your preference (over easy is my preference, but scrambled is easiest). Season eggs with salt, pepper, and garlic powder. If using tortillas - cut each tortilla into quarters and fry over medium heat until golden brown and crispy working in batches if necessary. Transfer tortilla quarters to a paper towel lined plate.
To plate lay down tortillas, top with beans, eggs, salsa, queso fresco, cilantro, and avocado to taste
Note: Leave seeds in jalapenos if you like spicy. If not, remove seeds and veins from jalapenos before chopping.
From the Kitchen of:
MartinaVisini
Location: Italy
Department: People & Culture
Yogi Years: 2
Ingredients
1/4 Cup Oat Flakes
1 Cup Water
Almond or Oat Milk, to taste
1/2 Cup Berries
3 Tablespoons Ginger Juice
2 Tablespoons Berry Syrup
Cinnamon Powder, to taste
Powdered Sugar, to taste
1 Sprig of Mint
PORRIGE W/BERRIES
Directions
Serves: 1 Time: 10Minutes
Place the oat flakes and water in a saucepan and bring to a boil Cook for about 5 - 6 minutes, stirring constantly so that the porridge becomes nice and creamy. In the meantime, prepare a sauce by reducing the ginger juice and syrup in a pan Also add some mixed berries At the end of cooking, add a drop of milk and a pinch of cinnamon to the porridge, stirring thoroughly.
Garnish as desired with more cinnamon, a few mint leaves, and powdered sugar
From the Kitchen of: TanjaStindl
Location: Hambug, Germany
Department: Event Team EU
Yogi Years: 2
Ingredients
1 Apple
1/2 Cup Rolled Oats
1 Egg
1/2 Teaspoon Baking Powder
1/2 Teaspoon Lemon Juice
1/3 Cup Skyr Yogurt
1/2 Teaspoon Cinnamon
1 Teaspoon Honey or Agave
BREAKFAST CAKE
Directions
Serves: 1 Time: 45Minutes
Preheat the oven to 350F. Wash, quarter, and grate the apple
For the batter, mix the rolled oats with the egg, half the grated apple, and baking powder.
Pour the batter into a 7in cake tin lined with parchment paper. Smooth the batter, bake on the middle rack for about 15 minutes and leave to cool
Drizzle the remaining grated apple with lemon juice, mix with skyr, cinnamon, and honey. Chill for about 20 minutes Spread the cake base with the apple and skyr cream and serve
From the Kitchen of:
GiuliaBaldini
Location: Italy
Department: Quality Yogi Years: 4
Ingredients
2 Eggs
1 1/3 Cup Chestnut Flour
2/3 Cup Milk
1 Tablespoons Sugar
1 Teaspoon Yeast
CHESTNUT FLOUR PANCAKES
Directions
Serves: 4 Time: 30Minutes
Mix the egg with the sugar and milk until liquid and the sugar is well mixed.
Add the flour and yeast a little at a time, continuing to mix until all the lumps are removed
Cook one at a time in a non-stick pan over low heat until each side is browned and a bread-like consistency is reached.
Note: Top the pancakes as you like: with Nutella, maple syrup, whipped cream, fresh and dried fruit, etc
From the Kitchen of:
PrestonPrater
Location: Eugene, Oregon
Department: Production
Yogi Years: 22
Ingredients
Dough
7-8 Cups Flour
1/2 Cup Sugar
3/4 Cup Instant Dry Milk
1/2 Cup Butter (Room Temp)
2 Teaspoons Salt
2 Pkg Active Dry Yeast
2 Eggs
2 Cups Lukewarm (110-115 Degrees) Water
Filling
3/4 Cup Granulated Sugar
1/2 Cup Flour
1/2 Cup Butter (Chilled)
3/4 Cup Brown Sugar
1 Tbsp. Cinnamon
Icing
4 oz Cream Cheese (Room Temperature)
1 Lb Powdered Sugar
4 Tbsp Milk
1/4 Cup Butter (Room Temperature)
1/2 Teaspoon Vanilla Extract
HOMEMADE CINNAMON ROLLS
Directions
Serves: 12 Time: 2Hours
In a large bowl, thoroughly mix 2 cups of flour and above amount salt, sugar, yeast, and dry milk. Combine warm water and room temperature butter (butter does not need to melt). Gradually add to dry ingredients and beat 2 minutes at slow speed of the mixer Add eggs and 2 cups of flour Beat 2 minutes on medium speed of mixer. Add enough flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 810 minutes If you have a mixer with a dough hook, this step can be done on your mixer. Lightly oil the bread board with cooking oil and place the dough on the board turning to grease the top. Cover the dough with plastic wrap and then a clean dish towel and let rest for 20-25 minutes
Mix dry filling ingredients together Cut in butter with a pastry blender or two knives, until butter is about the size of small peas. After the dough has rested, knead the air out of it Roll it to a rectangle of about 32in by 14 in This can be done on a well oiled counter if you have a smooth counter top. -->
HOMEMADE CINNAMON ROLLS
(Cont.)
Directions (Cont.)
Serves: 12 Time: 2Hours
If you need you can cut the dough into two equal pieces and roll them out separately into rectangles of 16in by 14in and make 6 rolls at a time. Spread the filling equally over the dough. Roll up loosely starting at the farthest wide side, and roll towards you. Seal well by Pinching the loose edge to the roll Hint: Use thread or dental floss to cut rolls by sliding under the roll and bring ends up and cross over the top and pull through the dough Cut off about 1 inch on each end (this can be discarded or baked and iced for a snack). Using a yardstick, measure about 2 1/2 inches for each roll.
This should yield 12 cinnamon rolls Either an 11in x 14in or two 9in x 13in (six rolls in each) will work for baking. Grease pans with shortening, spray lightly with cooking spray, put about Bout 1 Tablespoon of oil to dip the bottom of the rolls in when they are placed in the pans. Let rise for 1 - 1 1/2 hours until doubled in size Bake in a 350F oven until golden, about 24 - 28 minutes When removing from the oven, carefully place a cookie sheet on top of the pan of rolls and invert, then place a cooling rack or tray on the bottom of the cinnamon rolls and turn right side up and let cool for 10 minutes, then add icing
From the Kitchen of:
PrestonPrater
Location: Eugene, Oregon
Department: Production
Yogi Years: 22
Icing Directions
In a medium bowl, beat the cream cheese, butter, and vanilla at medium speed until smooth. Add the powdered sugar in two or three additions along with the milk and beat on low to begin with and then switch to medium speed until smooth. Leave icing at room temperature until icing is complete, and then store leftovers in the refrigerator
Salads Scrumptious
From the Kitchen of:
JenniferAjizian
Location: Eugene, Oregon
Department: Sourcing
Yogi Years: 1
Ingredients
3/4 Cup Burghul, #2
2 Large Bunches Parsley, finely chopped
1 Cup Fresh Mint, finely chopped or 1/4 - 1/3 Cup Dried Mint
1/2 Bunch Green Onions (green ends only, finely chopped)
1 - 2 Large Tomatoes, finely chopped
1/8 Teaspoon Cinnamon
2-3 Teaspoons Salt Pepper to taste
1/2 - 2/3 Cup Fresh Lemon Juice
1/2 Cup Olive Oil
Directions
Serves: 4
Time: 30Minutes
Rinse Burghul (crushed wheat), drain, then squeeze excess water out
Place in a large mixing bowl
Finely chop parsley, then mint, then green onions, and tomatoes. Place vegetables in layers on top of the burghul in the order given, leaving dried onions on one-half of the top layer and diced tomatoes on the other
Add seasonings to the dried onion and mix thoroughly with fingers. Add lemon juice and toss with spoon and fork, Just before serving add oil and toss thoroughly
This is eaten by hand using very tender grape leaves, romaine lettuce, or head lettuce to pick up tabbouleh in bite sized servings.
From the Kitchen of:
KristyHellwege
Location: Eugene, Oregon
Department: People & Culture
Yogi Years: 8
Ingredients
1/2 Cup White Balsamic Vinegar
1/4 Cup Extra Virgin Olive Oil
2 White Peaches, chilled
2 Yellow Peaches, chilled
Two, 4 oz Containers of Fresh Mozzarella Balls, preferably, water-packed
10 Fresh Basil Leaves, torn
1 Teaspoon Flaky Salt
1 teaspoon Freshly Ground
Black Pepper
PEACHCAPRESE SALAD
Directions
Serves: 4 Time: 10Minutes
In an 8oz screw-top jar, combine the vinegar and oil and shake well
Refrigerate until well chilled Can be stored up to a week in the fridge.
Remove the pits from the peaches and cut them into 1/2" thick slices or wedges
Drain the mozzarella if necessary and pat dry Use a sharp knife to cut it into 1/4" thick slices.
On a serving platter, decoratively arrange the yellow and white peaches and the mozzarella
Scatter the basil leaves over the top and drizzle on the dressing
Sprinkle with flaky salt and pepper and serve immediately.
From the Kitchen of:
IsabelZiethen
Location: Hamburg, Germany
Department: Sourcing
Yogi Years: 2
W/POMEGRANATE HONEYMUSTARD DRESSING
Ingredients Directions
Raw Brussels Sprouts
Apple
Pecans (or other nuts)
Pomegranate Seeds
Dressing: Shallot, Extra Virgin
Olive Oil, Red Wine Vinegar, Dijon Mustard, Honey, Salt, and Pepper
Serves: 4 Time: 3Hours
Measurements for all are to taste Dice and shred all ingredients as much as you like Shake all ingredients for the dressing in a jar.
Pour the dressing over the salad and toss gently Enjoy!
Soups Savory
VEGETARIAN VEGGIE SOUP
Directions
Serves: 4-6 Time: 45Minutes
In pot, add coconut oil and let warm over medium heat. Add onion, garlic, celery, and carrot to the oil and sauté until slightly soft (4 minutes) Add basil, oregano and thyme Cool for another minute
Add diced tomatoes (undrained), tomato paste, zucchini, water and vegetable bouillon. Mix bouillon in well
Bring to a boil, then reduce heat to simmer for approximately 25 minutes
Add salt, pepper and balsamic vinegar. Serve and ENJOY!
From the Kitchen of:
Location: Eugene, Oregon
Department: People & Culture
Yogi Years: 10
Ingredients
1 Tablespoon Coconut Oil
1 Small Yellow Onion
2 Teaspoons Minced Garlic
1 Medium Carrot
1 Stalk Celery
1 Medium Zucchini
2 Teaspoon Dried Basil
1 Teaspoon Oregano
3/4 Teaspoon Thyme
3 Tablespoon Tomato Paste
1 32 oz Can Diced Tomatoes (Italian style)
1 Teaspoon Balsamic Vinegar
2-3 Tablespoons Vegetable Bouillon
32 oz Water
Salt and Pepper, to taste
LONGEVITY SOUP
W/BROWNRICE
Directions
Serves: 15 Time: 35Minutes
In a large pot, add all of the ingredients (other than spices) in the pot
Turn on the heat and heat to a boil
While it's heating, add the spices
Once boiling, turn down the heat and simmer 10-15 minutes
Adjust spices to your liking
You can substitute lentils instead of brown rice
NOTES: We love this soup It's light, flavorful and nutrient rich It's versatile- you can add pasta when serving it for a more hearty meal. Each 1 cup serving (15 per batch) is 80cal, 3.1g fiber, 2.8g protein, .5g fat, 40.6mg calcium, 1.3mg iron and 134.3mg
From the Kitchen of:
MaureenHeiden
Location: California, US
Department: Sales
Yogi Years: 8
Ingredients
28 oz Can Peeled Tomatoes
8 oz Frozen Chopped Spinach
16 oz Frozen Mixed Vegetables
64 oz Water (add more per preference)
1 Cup Brown Rice
Spices (adjust to your liking):
1 Tablespoon 21 Salute Seasonings (or Mrs. Dash)
1 Tablespoon Chili Powder
2 Tablespoons Basil
2 Tablespoons Parsley
2 Tablespoons Oregano
2 Tablespoons Chipotle Chili Powder
1 Tablespoons Garlic Powder
2 Tablespoons Red Pepper Flakes (this is hot)
1 Tablespoon Onion Powder
LENTILSOUP
W/CAULIFLOWER& CHEESE
Directions
Serves: 4-6
Time:1Hour
In an oven-safe stockpot, heat oil over medium heat then add onion, celery, carrot, and herbs
Cook until vegetables are soft (roughly 8-10 minutes).
Add broth and lentils and bring to a boil.
Reduce heat, cover and simmer until lentils are tender (about 30 minutes)
Remove herb sprigs and stir in cauliflower.
Preheat broiler (If not using an ovensafe stockpot, divide soup into ovensafe ramekins or soup bowls.)
Top with the cheese, and broil until golden and bubbling (3-4 minutes)
Serve & enjoy!
Note: If you use Better than Bouillon instead of broth then do not add extra salt. If you use broth, you may want to add salt when sautéing the vegetables
From the Kitchen of: KatieKieper
Location: Portland, Oregon
Department: Brand/Product
Yogi Years: 4
Ingredients
2 Tablespoons Olive Oil
1 Onion, chopped
2 Celery Stalks, chopped
2 Medium Carrots, chopped
3-5 Sprigs of Fresh Herbs (Thyne is my favorite addition)
1 Cup Brown Lentils
4 Cups Broth ( I love the garlic base better than bouillon)
1 Head Cauliflower Cut into Fork Sized Florets
1 Cup Shredded Gruyere or Parmigiano-Reggiano
BLACK CABBAGE &POTATOSOUP
Directions
Serves: 4 Time: 50Minutes
Clean, wash, and cut the black cabbage leaves
Peel, wash, and dice the potatoes
Put everything in a pot with the broth and salt to taste. Bring to a boil and leave to cook for 30 minutes.
Blend the soup until it becomes a cream Check the flavor and put it back on the heat for a few minutes
Serve with croutons, oil, and black pepper.
Location: Italy
Department: Finance Yogi Years: 4
Ingredients
1 Head Black Cabbage
2 Potatoes
4 1/4 Cups Vegetable Broth
Salt, to taste
Extra Virgin Olive Oil, to taste
LEEK& POTATOSOUP
Directions
Serves: 2 Time: 40Minutes
Wash the leeks, removing the root part and the green part Cut into not too small pieces and put them in a pan Add a generous drizzle of extra virgin olive oil, bring to the heat and brown for a few minutes.
In the meantime, peel and cut the potatoes into pieces, about 3/4 inch When the leek has wilted, add the potatoes to the pan and let them flavor for a couple of minutes.
Cover the leeks and potatoes with water and leave to cook for about 30 minutes. Once the time has passed and you have checked with a fork that the potatoes are cooked, remove the pan from the heat and blend everything with an immersion blender.
If you want the soup to be very creamy, blend for a while, otherwise give it a quick blend to leave a coarser consistency At this point add salt, to taste
In a separate pan, brown the bread croutons, previously cut into small pieces. Plate the cream soup, sprinkle with grated parmesan, add a drizzle of oil and place the golden croutons on top
From the Kitchen of: MarikaGhilardini
Location: Italy
Department: People & Culture
Yogi Years: 21
Ingredients
2 Leeks
2 Cups Potatoes
Grated Parmesan Cheese, to taste
4 1/4 Cups Water
Extra Virgin Olive Oil, to taste
Salt, to taste Chopped Bread Pieces
CREAMYROASTED ROOT&VEGETABLE SOUP
Directions
Serves: 6 Time: 3-3.5Hours
Broth:
Preheat oven to 425°F.
Remove greens from radishes, set aside. Rinse roots & vegetables
Reserving for later 1 carrot, ½ yellow onion, ½ bell pepper, and 2-6 individual garlic clovesroughly chop and place the following on a baking sheet, drizzle with oil (1-2 oz) and sprinkle with salt and pepper: radishes, bell pepper, carrots, red onion, fennel root, parsnip, ½ yellow onion, turnip, rutabaga, peeled garlic cloves, and any desired optional root vegetables. Bake 20 minutes, broil for 5 minutes or until desired roast level achieved. Place roasted vegetables in large stock pot, fill with 1 gallon water Add; black pepper berries, rubbed sage, paprika, salt, bay leaf, ½ tsp thyme, and optional spices red chili flakes, ginger, Chinese 5 Spice if desired. Bring broth to boil, reduce heat until simmering (approx. 1-2 hours). Simmer until reduced by 25%.
Rinse and chop radish greens and fennel leaves Peel and dice carrot, finely dice reserved half onion Peel and mince one full head of garlic. When broth has reduced, strain out vegetables, reserve broth in large bowl (approx. ½ gallon of broth).
From the Kitchen of: DevinMiller
Location: Eugene, Oregon
Department: Quality
Yogi Years: 12
Root Vegetables:
6 Radishes, 4 Carrots
1 each: Turnip, Fennel Root, Parsnip, Rutabaga
Optional Root Vegetables: Kohlrabi, Turmeric Root, Daikon, Jicama
Other Ingredients:
1 Small - Medium Red Onion
1 Small - Medium Yellow Onion
1 Celery Stalk
2 Bell Peppers
1 Cup Heavy Cream, 1 Pint Milk
½ Cup All Purpose Flour
1-3 Garlic Heads (peeled to individual cloves)
3-4 Ounces Olive or Avocado Oil
1 Gallon Drinking Water
Optional Other Ingredients:
1-2 Jalapeno or other spicy pepper
1 Head of Broccoli, cut into small florets
6-8 Button Mushrooms, diced
From the Kitchen of:
DevinMiller
CREAMYROASTEDROOT &VEGETABLE Soup(Cont.)
Location: Eugene, Oregon
Department: Quality
Yogi Years: 12
Directions (Cont.)
Serves: 6 Time: 3-3.5Hours
Ingredients
Seasonings:
1 Bay Leaf
1 Teaspoon Paprika
1 Teaspoon Old Bay Seasoning
¾ Teaspoon Thyme
½ Teaspoon Rubbed Sage
½ Teaspoon Mustard Powder
½ - 1 Tablespoon Whole Black Pepper Berries
½ - 1 Teaspoon each Salt & Pepper (or to taste)
¼ Teaspoon each: Basil, Oregano, Cinnamon
⅛ Teaspoon Nutmeg
Optional Seasonings:
½ tsp Fresh Ground Ginger or Ginger Powder
1/8 tsp Nutmeg
¼ tsp Marjoram
¼ tsp Allspice
½ tsp Red Chile Flakes
¼ tsp Chinese 5 Spice
Soup:
On medium high heat, sauté radish greens, onion, bell pepper, celery, and garlic with 1-2 ounces oil until greens are wilted. Deglaze with water if sticking to pan Reduce heat to medium. Stir in flour until coated. Add heavy cream, stir until thickened by flour Add nutmeg stirring until roux is fully mixed Stir in milk, slowly add reserved broth, stirring gently. Add diced carrot Increase heat to mediumhigh, bring to a gentle boil then lower to medium. When mildly simmering, add : ½ tsp thyme, cinnamon, basil, Old Bay Seasoning, ¼ tsp salt and pepper to taste, and optional Allspice, Chinese 5 Spice, and marjoram if
MainDishes Marvelous
From the Kitchen of:
SerenaMainetti
Location: Italy
Department: People & Culture
Yogi Years: 6
Ingredients
1 Roll of Puff Pastry
1 1/2 Lbs Spinach Leaves
1 Cup Grated Parmesan
1 1/2 Cups Mixed Ricotta
Butter
1 Egg Salt & Pepper, to taste
TORTA PASQUALINA (SAVORYPIE)
Directions
Serves: 6-8 Time: 1Hr25Min
Heat the spinach leaves in a nonstick pan. When cooked, squeeze the excess water and chop Saute in a pan with a knob of butter and add salt and pepper Let them cool
Put the ricotta in a bowl, add the spinach, the egg (beaten in another bowl) and the grated cheese. Mix together
Roll out the puff pastry in a baking pan, insert the cheese mixture and spread it evenly
Bake in a preheated convection oven at 350F for about 20 - 25 minutes.
Note: For the original version of Torta Pasqualina, cook some hard boiled eggs, shell them and insert them into the cheese mixture. If you want to prepare your own puff pastry, you can prepare a dough with 400g flour, 230ml water, and 20ml olive oil
From the Kitchen of:
Ann-SophieFriedrich
Location: Hamburg, Germany
Department: Global Marketing
Yogi Years: 1
Ingredients Directions
3 Tablespoons Olive Oil
1 Onion (Red or White), finely diced
2 Garlic Cloves, finely diced
1 1/2 Cups Risotto Rice
1/2 Cup White Wine (Vegan)
39oz Vegetable Broth
3/4 Frozen Peas
Grated Zest of 1/2 Lemon
3-4 Stalks Fresh Basil, chopped
1 Tablespoon Nutritional Yeast
3 Tablespoons Toasted Pine Nuts
Serves: 4 Time: 50Minutes
In a large pot, heat 1 tablespoon of olive oil. Sauté the onions and a pinch of salt until they become translucent but not too golden or brown Add the garlic and sauté for another minute Add another tablespoon of oil, sir for 1-2 minutes and then add the rice. Continue stirring and cooking until the rice starts to become translucent
Slowly pour in the wine, bit by bit Keep stirring and simmering until the rice absorbs the wine Then carefully stir in the hot broth - ladle by ladle - into the rice.
Cook until the rice is creamy but still al dente (you may not need all of the broth). While the rice is cooking, put the peas in a pot of boiling water and bring to a boil again then drain the water In a blender, chop the peas into a coarse puree (or mash them with a potato masher).
Once the risotto is ready, remove the pot from the heat and add the peas, remaining oil, grates lemon zest, basil and nutritional yeast Stir well and season with salt and pepper. Arrange in shallow bowls and garnish with pine nuts - and enjoy!
From the Kitchen of:
ErikaScala
Location: Imola, Italy
Department: People & Culture
Yogi Years: 18
Ingredients
Arrosticini
1 1/4 Cups Dehydrated Soy Morsels
51 - 68 oz Water
Vegetable Stock Cube or Miso, to taste
10 - 15 Wooden Skewers
4 Tablespoons Soy Sauce
1 Tablespoon Teriyaki Sauce
1 Teaspoon Maple Syrup
1 Tablespoon Sweet Paprika
1 Tablespoon Nutritional Yeast Flakes
2 Tablespoons Sunflower Seed Oil
1/2 Teaspoon Garlic Powder, Sumac, & Brown Sugar
1 Tablespoon Peanut Butter
2 Tablespoons Corn Starch
As Needed: Salt, Pepper, Nutmeg
Sauce
200 ml Sunflower Seed Oil
100 ml Sugar Free Soy Milk
1 Clove Garlic
1 Pinch Turmeric
Salt & Pepper, to taste
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Peanut Butter
VEGAN ARROSTICINI W/GARLIC &PEANUT BUTTERAOLI
Directions
Serves: 2 Time: 2Hr.30Min.
Arrosticini:
Heat all the water in a pot Once it boils, add the vegetable stock or spoonful of miso. Once it has dissolved, turn off the heat and add the dehydrated soy. Leave to soak for 10 minutes, drain the water from the soy
Place the morsels in a bowl and combine all the remaining Arrosticini ingredients except for the corn starch Mix well with your hands and leave to rest for about 1.5 hours. Once time has passed, add the corn starch and mix with your hands
Heat a little oil in a pan, add the marinated morsels and brown everything for 5 minutes Turn off and let cool.
Once cold, assemble the skewers Brown them to your liking in the oven, frying pan, grill, or air fryer
Sauce
Put oil, milk, salt, pepper, vinegar, crushed garlic, turmeric in the blender Add salt and spices to taste Once blended, add the peanut butter and blend again
Serve the Arrosticini hot with sauce on the side.
VEGAN CHILI
Directions
Serves: 4 Time: 5Hours
Add all ingredients to a crockpot
Cook on low for 4 hours, stirring
occasionally Turn down to warm
Enjoy immediately with vegan cheddar cheese, vegan sour cream, and chives.
From the Kitchen of: TeresaShaw
Location: Eugene, Oregon
Department: Production
Yogi Years: 12
Ingredients
1 Package Tofu Crumbles - Taco Flavor
2 Cans Beans. Any type is good.
2 Cans Fire Roasted Diced Tomatoes
1 Small Can Green Chilis, mild
1 Yellow Onion, Diced
3 Tablespoons Chili Powder
1 Tablespoon Cumin
1 Teaspoon Smoked Paprika
1/4 Cup Brown Sugar
2 Tablespoons Ketchup
1 Tablespoon Olive Oil
Optional Toppings: Vegan Cheddar Cheese, Vegan Sour Cream, Chives
CREAMY TOMATILLO ENCHILADAS
Directions
Serves: 4-6 Time: 1Hour
Preheat oven to 350°F. Before cooking the tomatillos, remove papery husk, and wash thoroughly In a medium pot, bring water to a boil. Add the serranos, tomatillos, and half the white onion to boiling water and boil 1215 minutes. When finished boiling, reserve 1/4 cup of the boiling water In a blender or food processor, add the boiled peppers, tomatillos, onion, garlic, reserved boiling water, sour cream, cilantro, and blend until a smooth sauce is created (taste for salt) Cook your protein of choice and season with salt, pepper, and garlic powder to taste Make sure protein is well shredded/crumbled
Heat a large skillet over medium high heat; warm the oil, and add a tortilla, cook each side until soft and rollable Transfer to a paper towel lined plate Fill the center of each tortilla with your protein, a pinch of cheese, and a drizzle (1 Tbsp) of the blended sauce and roll it up. Make sure proteins is divided evenly among the tortillas Place each rolled tortilla seam side down, and arrange in one layer in a casserole dish. Cover the filled, rolled tortillas with the rest of the sauce and sprinkle with the rest of the cheese Bake for 15 - 30 minutes or until the cheese begins to brown on top Let sit 5 minutes & enjoy!
From the Kitchen of:
Location: Eugene, Oregon
Department: People & Culture
Yogi Years: 4
Ingredients
6 Large Tomatillos (8-10 if small)
1 White Onion (halved & peeled)
2-3 Cloves Garlic
2-3 Serrano Peppers (use 1 jalapeno for less spice)
Salt, to taste
3 Cups Water
1/2 Cup Mexican Crema (or sub sour cream)
1/2 Cup Cilantro
2 Cups Cooked Protein of Choice (crumbled tofu, jackfruit, beans, etc.)
1 Cup Shredded Cheese (oaxaca, monterey jack are best)
12 Corn Tortillas
2 Tablespoons Oil For Frying
JALEPENO
POPPERGRILLED CHEESE
Directions
Serves: 2 Time: 13Minutes
First, prep your Jalapeno. Remove the stem and slice in half, removing the seeds and veins to dull a bit of the heat, or you can leave them in for an extra spicy sandwich! Chop finely and set aside.
Spread one slice of your bread with the Daiya cream cheese and top with the chopped jalapeno Top the second slice with the Daiya Cheddar Style Slices and top with the pickled jalapeno. Close your sandwich and, for an extra golden crust, spread the outside of each slice of bread with vegan buttery spread or coconut oil. Heat a pan to medium heat with extra vegan butter or coconut oil. Once hot, add your sandwich.
From the Kitchen of: AndrewTomashek
Location: Eugene, Oregon Department: Warehouse
Yogi Years: 9
Ingredients
2 Slices of your Favorite Bread
2 Tablespoons Daiya Vegan Cream Cheese
2 Daiya Vegan Cheddar Slices
1 Fresh Jalapeno
2-3 Tablespoons Pickled Jalapeno Slices
1-2 Vegan Butter Spread of Choice
EGGPLANT PARMESAN
Directions
Serves: 8 Time: 65Minutes
Cook the tomato puree for about 15 minutes in a pot with a drizzle of olive oil and salt to taste. Meanwhile, cut the eggplant into large slices and ensure all are the same thickness Use caution to ensure slices are not too thin Beat the eggs in a shallow bowl and season with salt. Dip each eggplant slice one by one into the flour, shake them to remove any excess Dip the eggplant slices coated in flour into the beaten egg Put a pan with plenty of sunflower oil on the stove. When it is hot, fry the eggplants.
Cut the mozzarella into cubes, drain the excess moisture
Assembly: in a casserole dish, make layers of eggplant, tomato sauce, mozzarella, and parmesan. Continue until all ingredients are used up. Finish with a layer of tomato puree, parmesan, and mozzarella Bake everything at 395F for about 30 minutes
From the Kitchen of:
ConsigliaNasti
Location: Imola, Italy
Department: Packing
Yogi Years: 22
Ingredients
2 Eggplants
2 Packages Mozzarella
2 Eggs
2 Jars of Tomato Puree (17.5oz ea)
Sunflower Oil
Olive Oil
Flour
Salt, to taste
Parmigiano Reggiano, to taste
Casserole Dish
RICECROQUETTES
W/SWEET&SOUR BORRETANE ONIONSAUCE
Directions
Serves: 2-4
Time: 45Minutes
Croquettes:
Grate carrot, zucchini, and tofu coarsely
Marinate the grated tofu with a little soy sauce, paprika, pepper, salt in a bowl Pan fry the carrot, zucchini and leek for a few minutes. When lukewarm, add to the marinated tofu Add the rice, sesame seeds, yeast flakes, diced mozzarella, corn flour, breadcrumbs, oil.
Work and form croquettes Prepare a dish with the remaining breadcrumbs, corn flour, nutritional yeast and sesame seeds Dredge the croquettes in the breadcrumb mixture Cook the croquettes in a pan with a drizzle of oil Turn them once or twice on each side Cook them until desired crisp is achieved Sauce
Put 6 onions from the jar in a blender, add 1 teaspoon of tahini, 2 dashes of olive oil, and salt and pepper to taste Chop everything until the onion is fairly smooth If too thick, add a little warm water. Serve to the side or on top of the croquettes
Notes: You can use whatever vegetables you want This dough is quite soft I didn’t want to put too much bread in it. The recipe can be modified to your liking On two croquettes I also put a slice of mozzarella to make it even more appetizing.
From the Kitchen of: ErikaScala
Location: Italy
Department: People & Culture
Yogi Years: 18
Ingredients
Croquettes
1/3 Cup Grated Carrot (small)
1/3 Cup Grated Zucchini
1 1/4in Leek
1 75 oz Tofu
1/3 Cup Breadcrumbs (plus extra for breading/coating)
1/4 Cup Corn Flour (plus extra for breading/coating)
1 Tablespoon Nutritional Yeast (plus extra for breading/coating)
3 or 4 Handfuls of Leftover Cooked Rice Mozzarella, to taste
To Taste: Salt, Pepper, Sweet Paprika, Soy Sauce, Sesame Seeds, Corn Oil
Sauce
Borettane Onions (In Sweet & Sour Sauce)
Tahini Sauce
Extra Virgin Olive Oil
PUMPKIN&FETA RISOTTO
Directions
Serves: 4 Time: 30Minutes
Clean the pumpkin, removing the skin and seeds inside, then dice it.
Chop the onion/shallot
Heat the oil in a large pan. Add the onion/shallot and fry over low heat, stir frequently
Add the diced pumpkin, so that it becomes flavorful. Then add the rice toasting it.
Gradually add a few ladles of vegetable stock
When the rice is almost cooked, add the diced feta and stir until it has completely melted.
Note: Once served on plates, you can garnish with flakes of feta and pumpkin seeds
From the Kitchen of: LorenzaPiani
Location: Italy
Department: People & Culture
Yogi Years: 2
1 1/2 Cups Risotto Rice
1 Cup Feta Cheese
11 25 oz Pumpkin
16 9 oz Vegetable Broth
1/2 Onion or Shallot
4 Tablespoons Olive Oil
Salt, Pepper, Nutmeg, to taste
TIELLA PUGLIESE
Directions
Serves: 4 Time: 1Hr15Min
Wash the vegetables and cut into thin rounds.
Grease a baking dish with oil and arrange a first layer of onion. Continue with a layer of potatoes Be sure to lightly salt between each layer Cover with the sliced zucchini Add the cherry tomatoes.
Spread the rice and season with a drizzle of oil and salt. Cover with another layer of onion, potato, zucchini Moisten with a generous cup of water and arrange remaining cherry tomatoes on top.
In a bowl, mix the pecorino cheese, oregano, a pinch of salt and pepper, and sprinkle everything on the surface of the tiella Season with 3 tablespoons of oil
Bake at 375 - 400F for about 40 - 45 minutes.
If it dries out too much while cooking, add a little more water.
Remove from the oven, plate, and serve at room temperature
From the Kitchen of: GrazieFizchetti
Location: Italy
Department: Packing
Yogi Years: 13
Ingredients
25.5 oz Potatoes
1 Cup Cherry Tomatoes
4 oz Zucchini
1 Cup Arborio Rice
2 Red Onions
1/4 Cup Grated Pecorino Cheese
2 Tablespoons Breadcrumbs
1 Tablespoon Oregano
Olive Oil, to taste
Salt, to taste
Pepper, to taste
RICE&PEAS
Directions
Serves: 4 Time: 2Hours
First prepare a light vegetable broth and let it cool. In the meantime, shell the peas and set them aside Set the pods aside Wash them well and drain
Then add them to a saucepan with the broth Cover with a lid an let cook for 60 minutes on medium heat after it begins to boil again
Once cooked, blend the pods with an immersion blender without removing them from the broth until you create a puree Pour into a fine mesh sieve placed over a bowl and press with a spatula to eliminate the fibrous part and collect the juices
At this point, we cook the rice. Melt half the butter in a large saucepan and sauté the finely chopped onion Once the onion has browned, add the chopped parsley. After letting everything cook for a couple of minutes, add the peas and a spoonful of oil Then pour two lades of broth or hot water and stir, cooking for 5 minutes
At this point add the broth/pea pod mixture together with the peas and onions Season with salt and pepper and bring to a boil Add the rice and cook until al dente, stirring often. At the end of cooking the rice and peas should be the consistency of a soup , but not too liquid.
Turn off the heat, stir in the other half of butter with the rice, grate the cheese over the top and serve hot
From the Kitchen of:
Location: Italy
Department: People & Culture
Yogi Years: 2
Ingredients
1 1/2 Cups Risotto Rice
4 Tablespoons Butter
2 Cups Peas
5 1/2 Cups Vegetable Broth
Black Pepper, to taste
1/2 Cup Parsley
1 Onion
Fine Salt, to taste
Extra Virgin Olive Oil, to taste
1/3 Cup Grana Padano Cheese, to grate
MartinaVisini
CISO’SPIZZA
Directions
Serves: 4
Time: 9Hrs (1HrActive)
Pour 2 1/2 Cups of warm water and the packet of yeast into a container Mix then add the oil
In another container, pour the two flours, salt, and sugar and mix with a fork to ensure all is incorporated together. Slowly pour the flour mixture into the water/yeast mixture, mixing with a fork
Continue mixing for at least 4-5 minutes to ensure the ingredients are fully combined
Cover the container with cling film and leave it to rise at least 8 hours in a warm place (I recommend the inside the oven turned off)
Take a square baking pan, grease with oil, and roll out the dough
At this point in another container pour the tomato pulp and add a little oil, pepper, and salt as needed. Heat the contents in the microwave until hot and pour over the dough
Let it all rest for 20 minutes then bake in a hot oven at 425F for 20 - 25 minutes
Take the pan out, add the mozzarella and oregano and put it back in the oven for another 20 minutes or so.
Take the pizza out and enjoy!!!
From the Kitchen of: RobertoCisotto
Location: Italy
Department: Facility & HSE
Yogi Years: 9
Ingredients
4 Cups Flour
2 1/2 Cups Manitoba (Bread) Flour
2 1/2 Cups Water
1 Packet of Yeast
2 1/4 Tablespoons Olive Oil
4 Teaspoons Salt
2 Teaspoons of Sugar
2 1/2 Cups Fine Tomato Pulp
1 3/4 Cups Mozzarella for Pizza
Directions
Serves: 5 Time: 30Minutes
Cook the spinach in a pan over medium heat with the lid on until it is well wilted Transfer the spinach to a bowl and blend with an immersion blender until you get a smooth consistency. Then add the eggs and a pinch of salt
Mix with a whisk to combine Then pour in the water and season with nutmeg. At this point, gradually pour in the flour and mix with a spoon to incorporate fully taking care to not form lumps. Set aside the spätzle mixture
In a pan heat the gorgonzola over medium heat and add the cream until you get a creamy sauce
Place a pan full of salted water on the stove and bring to a boil Then place the Spätzlehobel over the pan and pour the mixture into the Spätzlehobel box sliding the tool back and forth so the mixture falls through the holes. Once in contact with the water the spätzle will cook in a few moments
When the spätzle begins to float, drain them one by one with a slotted spoon directly into the cream and gorgonzola sauce. Sauté them for a few minutes stirring carefully Season with pepper and serve piping hot!
From the Kitchen of:
Location: Italy
Department: Facility & HSE
Yogi Years: 9
RobertoCisotto Ingredients
17 6 oz Spinach
5 Large Eggs
Ground Nutmeg
13 1/2 Tablespoons Water
4 Cups Flour
2 Cups Heavy Cream
1 Cup Gorgonzola Cheese
MULTI-VEGETABLE PAELLA
From the Kitchen of: LilyMarotta
Location: Eugene
Department: IBP
Yogi Years: 4 mos
Ingredients
3 Tablespoon Olive Oil
1/2 Spanish Onion, finely chopped
1 Small Red Bell Pepper, cut into strips
1 Small Yellow Bell Pepper, cut into strips
1/2 Fennel Bulb, cut into strips
2 Garlic Cloves, crushed
2 Bay Leaves
1/4 Teaspoon Smoked Paprika
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne Pepper
1 Cup Calasparra Rice (any short grain rice)
6 1/2 Tablespoons Sherry Vinegar
1 Teaspoon Saffron Threads
2 Cups Boiling Vegetable Stock
3/4 Cups Shelled Fava Beans (fresh or frozen)
12 Plum Tomatoes, halved
5 Small Grilled Artichoke Hearts
15 Pitted Olives, crushed or halved
2 Tablespoon Parsley, roughly chopped
4 Lemon Wedges
Directions
Serves: 2 Time: 2Hr.30Min.
Heat olive oil in a large shallow skillet, gently fry onion for 5 minutes. Add bell peppers and fennel, continue to fry on medium heat for about 6 minutes, or until soft and golden
Add garlic and cook for another 1 minute. Add bay leaves, paprika, turmeric and cayenne, stir well Add rice, stir thoroughly for 2 minutes
Add sherry and saffron. Boil down for 1 minute then add vegetable stock and a pinch of salt
Reduce heat to the low, simmer for about 20 minutes, or until the rice has absorbed most of the liquid Do not cover the pan and do not stir the rice during the cooking.
Meanwhile, pour boiling water over fava beans in a bowl, leave for one minute, drain well and leave to cool
Squeeze each bean to remove skin and discard. Remove the Paella from heat and scatter tomatoes, artichokes and fava beans over the rice
Without stirring, cover the pan tightly with lid or foil Let rest for 10 minutes
Remove lid, scatter the olives and sprinkle with parsley
Serve with wedges of lemon Enjoy!
Pastas Perfect
From the Kitchen of:
KatieKieper
Location: Portland, Oregon
Department: Brand/Product
Yogi Years: 4
Ingredients
1 Package Lentil Pasta (or pasta of choice)
1/4 Cup Olive Oil (or butter if you prefer)
2 Tablespoons Minced Garlic
2 Cups Frozen Peas
Seasoning, to taste
EASYPEASY WEEKNIGHT NOODLES
Directions
Serves: 4-6
Time: 20 Minutes
Cook pasta according to package directions
While pasta is cooking, heat oil and sauté garlic over low-medium heat for 2 minutes.
Add peas to garlic and olive oil
Drain pasta, reserving 1/4 cup of pasta water
Add pasta to garlic and olive oil mixture
Add toppings to taste (Parmesan, yeast, salt, pepper, etc.)
If sauce feels insufficient to cover the amount of pasta, add additional olive oil or pasta water that was held in reserve
Notes: Add as much or as little as you want to this base! In addition to garlic, I like to sauté 1-2 minced shallots In addition to peas, I like to boil broccoli in the water with my pasta (adds flavor to the broccoli and cook time is perfect).
From the Kitchen of:
RonKing
Location: Eugene, Oregon
Department: Production
Yogi Years: 1
Ingredients
1 1/2 Tablespoons Kosher Salt
12 oz. Dry Elbow Macaroni
2 Teaspoons Vegetable Oil
4 oz Grano Padano Cheese, shredded
4 oz Jarlsberg Cheese, shredded
12 oz. White Cheddar, shredded
4 Cups Heavy Cream
1 Teaspoon Sea Salt
HEAVENLY MACARONI AUGRATIN
Directions
Serves: 8 Time: 45Minutes
In a medium saucepan, bring 4 quarts water and the Kosher salt to boil. Add macaroni and boil for about 5 minutes. Drain pasta well Transfer to a rimmed baking sheet and add the vegetable oil to keep them from sticking Cool completely
Combine Grana Padano, Jarlsberg, and White Cheddar cheeses in a large bowl. Mix well. Reserve 60% of the cheese mixture for the topping.
In a large saucepan, bring the heavy cream and 1 teaspoon of sea salt to a boil The cream will foam up and then subside into a simmer. Add the macaroni and cook for about 90 seconds. The heavy cream will start to thicken and coat the macaroni. Add slowly, in small amounts, 40% of the cheese blend Stirring and waiting for each addition to melt into the sauce Transfer contents to a 13x9 baking dish
Mound the 60% reserved cheese blend over the surface.
Place the baking dish under a pre-heated broiler for about 5 minutes Watch closely until the cheese melts and turns into a golden brown crust. Serve immediately.
From the Kitchen of:
TanjaStindl
Location: Hambug, Germany
Department: Event Team EU
Yogi Years: 2
Directions
Serves: 4 Time: 45Minutes
Ingredients
2 Cups Cherry Tomatoes
8 Stalks Fresh Thyme
2 Garlic Cloves
1 Red Onion
1/2 Lemon
1 Cup Feta Cheese
4 Tablespoons Olive Oil
10.5 oz Spaghetti
Wash the tomatoes and drain well. Pluck the thyme from the stalk. Peel and finely chop the garlic. Peel the onion, halve, and finely slice Squeeze the lemon
Drain the feta and place in the center of a casserole dish. Spread the tomatoes, garlic, onions, and thyme around the feta.
Drizzle the feta and vegetables with olive oil and lemon juice Season with salt and pepper and bake in the oven for 20-25 minutes at 420F on the middle rack.
Meanwhile, cook the spaghetti according to the packet instructions and drain
Remove the casserole dish from the oven and roughly squash the feta and tomatoes with a fork. Place the spaghetti in the casserole dish and mix thoroughly with the cheese and vegetables
Divide between plates and serve sprinkled with fresh herbs
WALNUT CREAM PASTA
Directions
Serves: 4 Time: 10Minutes
Cook the pasta in salted water according to the packet instructions For the walnut cream, mix the goat cream cheese, sour cream, 5 tbsp pasta water, a little lemon juice, walnuts and thyme, season with salt and pepper. Drain the pasta, stir in the walnut cream and heat briefly Serve with salad
From the Kitchen of: TanjaStindl
Location: Hamburg, Germany
Department: Event Team EU
Yogi Years: 2
Ingredients
1 Cup Pasta
1 Pinch of Salt
A Little Lemon Juice
1/2 Cup Fresh Goat Cream Cheese
5 Tablespoons Sour Cream
3 Tablespoons Chopped Walnuts
1 Teaspoon Chopped Thyme
1 Pinch of Pepper
CHEESE MACARONI CASSEROLE
Directions
Serves: 4 Time: 45Minutes
Roast the sunflower seeds in a pan without oil Cook the macaroni in boiling salted water until al dente and drain
In the meantime, peel the carrots and grate finely Peel and finely chop the onion and garlic cloves Heat the olive oil in a large pan and sauté the onions and garlic until translucent. Deglaze the pan with the vegetable broth, add the grated carrots and simmer for about 5 minutes
Preheat the oven to 425F Pour the cream alternative into the broth and bring the sauce to a boil and stir constantly Then stir in the nutritional yeast Bring to a boil again and season with salt, pepper, and nutmeg. Add the pasta and roasted sunflower seeds, sprinkle the parmesan alternative on top and mix with the sauce Put everything in a baking dish Sprinkle the grated cheese alternative on top.
Bake in a preheated oven at 425F for about 12 minutes and then enjoy! :)
Note:
The recipe can also be made vegetarian, so instead of the cream alternative just use normal heavy cream and instead of the vegan cheese alternatives, use normal cheese (i.e. Gouda & Parmesan)
Location: Jork, Germany
Department: Global Marketing
Yogi Years: 7
2 Cups Macaroni
1/4 Cup Sunflower Seeds
Salt Pepper
4 Cups Carrots
1 Small Onion
2 Cloves Garlic
2 Tablespoons Olive Oil
2 Tablespoons Nutritional Yeast
1 Cup Vegetable Broth
1 Cup Cream Alternative
1 Teaspoon Nutmeg
1 Cup Vegan Parmesan
2 Cups Grated Vegan Cheese
PASTA& PEAS
Directions
Serves: 4 Time: 20Minutes
Fry the shallot in oil
Add the peas after 1 minute, fry for another two minutes and add half a liter of water,
Continue cooking for 20 minutes, then add the pasta If necessary, add a little water and salt Season with parmesan cheese if desired.
Note: Cooking the pasta together with the peas makes everything creamier
From the Kitchen of:
DanielaCentola
Location: Imola, Italy
Department: Packing
Yogi Years: 25
Ingredients
1 Cup Frozen Peas
Onion (shallot)
2 Tablespoons Oil
6 Cups Pasta (such as shells or ditalini)
Salt
PASTA W/BREADCRUMBS& CRUSCHIPEPPER
Directions
Serves: 2 Time: 20Minutes
While the pasta is cooking, crumble the bread slices. Put the crumbled bread crumbs in a pan with a spoonful of oil. Toast for 2/3 minutes (it must not harden)
In another pan, put the oil to fry the peppers for a few seconds, drain them and let them cool.
Once the pasta is cooked, put it on the plate and season with breadcrumbs and peppers
Location: Imola, Italy
Department: Packing
Yogi Years: 22
2 Slices of Fresh Bread
3 Cruschi Peppers Extra Virgin Olive Oil Salt
POTATO&BEET GNOCCHI
Directions
Serves: 4 Time: 2Hr30Min
Boil the potatoes in unsalted boiling water without peeling or piercing them.
Once cooked, drain and peel while still hot Place them on a cutting board or parchment paper and mash them with a potato masher or fork
Leave to rest for a few minutes until the steam stops.
Separately, peel and blend the cooked beetroot which must be at room temperature or lukewarm Add the beetroot tot the potatoes, mashing it
Add the flour a little at a time, kneading. The amount of flour indicated should be sufficient but depending on the quality and cooking of the potatoes, you may need to add a small amount more Form a ball and leave to rest a few minutes.
Flour another cutting board/work surface Cut the dough into slices and form “snakes” about a 1/2 inch wide Cut each roll into cubes Pass them over the prongs of a fork to give them the typical shape of gnocchi or leave them plain.
Boil a pot of salted water Once boiling, add the gnocchi and once it begins to float, the gnocchi is ready to remove from the water Sieve out the gnocchi and reserve a bit of cooking water
In a pan, put a little olive oil and sauté the washed and chopped chives Add the almond butter, a little pasta water, salt & pepper, to taste. When the gnocchi are ready, add them to the pan and add saffron, pepper if needed, chopped almonds, lemon zest, cooking water, and mix everything together Plate and add chopped almonds and chives for garnish.
From the Kitchen of:
Location: Italy
Department: People & Culture
Yogi Years: 18
2 Medium Potatoes
3/4 Cup Cooked Beetroot
1 Cup Flour
2-3 Tablespoons Almond Butter
Toasted Almond Slivers, for topping
Extra Virgin Olive Oil Lemon Peel
A Small Bunch of Chives (plus a little for topping)
Saffron
Salt & Pepper, to taste
Beverages Bold
From the Kitchen of:
SatGaneshaKhalsa
Location: Eugene, Oregon
Department: Quality
Yogi Years: 8
Ingredients
1/4 - 1 Teaspoon Turmeric
1/2 Cup Water
8 oz. Whole Milk or Milk
Alternative 2 Tablespoons Raw Almond Oil or Other Healthy Oil
Honey, to taste
Optional: 1 Cardamom Pod
GOLDEN MILK
Directions
Serves: 2 Time: 10Minutes
Simmer turmeric in water until it forms a nice paste, stirring regularly and adding water as needed
Suggested cooking time is 8 minutes The cardamom may be cooked with the turmeric for added flavor. While waiting on the paste, bring the milk and almond oil to a light boil As soon as it boils, remove from heat
Combine the two mixtures using a blender or whisk.
Add honey to taste.
From the Kitchen of:
SatGaneshaKhalsa
Location: Eugene, Oregon
Department: Quality
Yogi Years: 8
Ingredients
1-3 Jalapenos
1/4 Tsp - 1 Tbsp Turmeric Powder
1/4 Tsp - 1 Tbsp Ashwaganda Powder
1/4 Tsp - 1 Tbsp Rhodiola Powder
1 Tsp - 1 Tbsp Flax or Chia Seeds
1/4 - 1 Teaspoon Ginger Powder
1/4 - 1 Teaspoon Cardamom
1/4 - 1 Teaspoon Cinnamon
1/4 Teaspoon Black Pepper
1/4 Teaspoon Clove
16 - 24 Oz. Milk or Milk Alternative
1-2 Teaspoons Honey or Favorite Sweetener
1/4 Cup - 1 Cup Fruit of Choice
Optional: 1-2 Tbsp
Protein/Vitamin Powder, 1-3 Tbsp
Nut Butters, 1 Tsp 1 Tbsp
Grains/Rolled Oats
JALAPENOFRUIT SMOOTHIE W/HERBS&SPICES
Directions
Serves: 2 Time: 10Minutes
Put all ingredients in a blender and blend at highest speed for about 1 minute Start slow speed so anything big or hard can slowly be cut up and then blended totally smooth. Depending on how much flax and chia seeds you use and how long it sits, it will get thick I add a little more liquid if it is too thick and remix Also, can be eaten with a spoon
Note: Start with the lowest amount of herbs, spices, and jalapeno when making this for the first time. Then adjust depending on your preferences
VEGANMANGO LASSI
Directions
Serves: 2 Time: 10Minutes
Cut the mango into small cubes
Put all the ingredients in a blender and puree until creamy. Sweeten with agave syrup to taste and garnish with a little fresh mint
Enjoy!
From the Kitchen of:
VanessaKaaz
Location: Hamburg, Germany
Department: R&D
Yogi Years: 5
Ingredients
1 Mango (about 3 Cups including pit) or 2 Cups Frozen Mango Cubes
1/2 Cup Vegan Yogurt
5 1/2 Tablespoons Cold PlantBased Milk or Exotic Fruit Juice
1 Small Piece of Ginger, optional to tase
1 Teaspoon Agave Syrup, optional to taste
1 Tablespoon Lemon
1/2 Teaspoon Turmeric, optional
Desserts Delightful
From the kitchen of:
StefanieBoehlke
Location: Hamburg Ohlstedt
Department: Customer Marketing
Yogi Years: 10
Ingredients
3 Smaller Very Ripe Bananas
1/2 Cup Softened Butter
1/2 Cup Brown Sugar
(or Coconut or Raw Cane)
2 Medium-Large Eggs
2 Cups Wheat Flour
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Pack Vanilla-Sugar
BANANA BREAD
Directions
Serves: 8-10
Time: 1Hr10Min
Preheat the oven to 350° top/bottom heat Grease and flour the bread pan Chop the bananas into small pieces and puree.
Beat butter and sugar until fluffy. Stir in the eggs one at a time.
Mix the flour with baking powder, salt and vanilla sugar and then stir this into the banana puree
Pour the dough into the prepared pan.
Bake the banana bread for about 50 minutes.
From the Kitchen of:
KiraShetter
Location: Eugene, Oregon
Department: People & Culture
Yogi Years: 10
Ingredients Directions
Serves: 20-30 Time: 30Minutes
2 Cups Butter
2 Cups Sugar
6 Tablespoons Water
2 Tablespoons Light Corn Syrup
1 Cup Sliced Almonds
1 Bag Chocolate Chips
Candy Thermometer
Melt butter, sugar, water and corn syrup in a large pot Cook mixture stirring continuously until temperature reaches hard crack (approx. 300 degrees F), may vary slightly. Use glass plate to dab a small amount of mixture to test candy when nearing hard crack temperature Looking for caramel color and light crunchy texture when cool.
When reaching correct color and crunch, mix in 1/2 cup almonds, then pour mixture into a metal 9x13 pan Let cool for a few minutes, then sprinkle chocolate chips evenly on top. Spread melted chips to create a top layer of chocolate, then on sprinkle remaining almonds. Wait 2-3 hours for candy and chocolate to harden, then “chop” into pieces using the tip of a sharp knife.
From the Kitchen of:
KaneeshaPerez-Ruiz
Location: Eugene, Oregon
Department: People & Culture
Yogi Years: 4
Ingredients
10 (10 Inch) Flour Tortillas
Cooking Spray
1/3 Cup Sugar
1 Teaspoon Cinnamon
2 Green Apples
1 Lemon
4 Kiwis
1 Lb Strawberries
1/2 Lb Raspberries (optional)
4 Tablespoons Strawberry or Raspberry Preserves
FRUITSALSA W/CINNAMON CRISPS
Directions
Serves: 6 Time: 30Minutes
Zest the lemon and set aside. Finely chop the apple and place in a large bowl. I like to leave the skin on, but peeled apples are okay too Squeeze 2 teaspoons lemon juice over apples and mix to combine Finely chop the strawberries and kiwi and add to the bowl. Add the raspberries and preserves to the bowl and gently combine - raspberries will break apart as you stir Allow to sit at room temperature while baking the tortilla crisps, or refrigerate overnight for best flavor. Just before serving, make the tortilla crisps. Preheat oven to 350F. Combine cinnamon and sugar and set aside Spray both sides of each tortilla and sprinkle each side with cinnamon sugar Stack the tortillas after coating and use a pizza cutter to cut the tortillas into 8-12 wedges per tortilla. Cover a baking sheet in foil and lightly spray with oil. Working in batches, spread tortilla wedges over the baking sheet making sure none are overlapping Bake 8-12 minutes or until crispy. Watch the tortillas closely because they will burn easily. Repeat as needed for any leftover tortilla wedges. Let the tortillas cool slightly and enjoy!
From the Kitchen of:
GuyWuhnder
Location: Eugene, Oregon
Department: IBP
Yogi Years: 3
CARDAMOM SUGARCOOKIE
Directions
Serves: 12 Time: 45Minutes
Ingredients
2 Cups Sugar
2 Cups Butter (softened)
4 Eggs (beaten)
6 1/2 Cups Flour
2 Teaspoons Baking Soda
4 Teaspoons Cream of Tartar
2 Teaspoons Vanilla Extract
1 1/2 Teaspoon Salt
1 Tablespoon Ground Cardamom
Preheat oven to 400° Cream together sugar and butter
Add eggs, vanilla, and mix together. Add dry ingredients and mix together.
Wrap dough in parchment paper and refrigerate (optional, but will help dough stick less when rolling if chilled).
Roll and cut cookies to your preferred size and shape.
Sprinkle with sugar (optional)
Bake 10 minutes
Let cookies cool before frosting (optional).
STRAWERRY-PINEAPPLE POKECAKE
From the Kitchen of:
JudiLovelace
Location: Eugene, Oregon
Department: Quality
Yogi Years: 3
Ingredients
1 Box Yellow Cake Mix (or bake one yellow cake)
1 Can Crushed Pineapple (drained)
1 Small Tub of Cool Whip (or make your own whipped cream)
1 Small Tub of Strawberries
1 Large Box of Instant Vanilla Pudding Mix (3 Cup)
Directions
Serves: 10 Time: 55Minutes
Bake the cake per package instructions and let cool completely.
Take the drained pineapple and spread it evenly on top of the cake
Take the handle of a wooden spoon and poke holes in the cake about 2 inches apart throughout. Make the pudding mix and pour it evenly on top of the pineapple
Shake the cake a little so that the pudding will go down into the holes.
Top with sliced strawberries and whipped cream.
Let sit for several hours before serving so that the pudding has time to drip down and moisten the cake.
Cake is even better if you let sit overnight!
From the Kitchen of:
KrisSalki
Location: Eugene, Oregon
Department: Production
Yogi Years: 6
Ingredients
2 Cups Sugar
2 Cups Flour
1/2 Teaspoon Salt
2 Teaspoon Baking Soda
4 Eggs
1 1/4 Cup Oil
3 Cups Raw Grated Carrots
CARROT CAKE
Directions
Serves: 10
Time: 1Hour
Beat eggs, add sugar and oil. Combine flour, salt, and baking soda
Add flour mixture to egg/sugar/oil Fold in the carrots.
Grease pan. Bake at 350F for 40 to 50 minutes but check at 25 - 30 minutes
Top with cream cheese frosting after cooling the cake
Cream Cheese Frosting:
2 Tbsp. Butter, 1 3/4 Cup Powdered Sugar, 1 Small Package Cream Cheese, 2 Teaspoons vanilla extract Whip or mix with a hand mixer until well combined.
From the Kitchen of:
NuriaQuiros
Location: Hamburg, Germany
Department: R&D
Yogi Years: 6
Ingredients
3 Eggs
1 Cup Flour
1 Yogurt
5.25 oz. Butter (Sunflower Oil if Vegan)
1 Tablespoon Baking Powder
A Pinch of Salt
1/2 Cup Brown Sugar
Zest from a Lemon
2/3 Cup Tigernut Pulp
TIGERNUT CAKE W/HORCHATA
Directions
Serves: 8 Time: 40Minutes
Beat the eggs with the sugar until you get a fluffy mixture Add the melted butter and the yogurt Then add flour mixed with a pinch of salt and baking powder. Add the tigernut pulp, the lemon zest, and stir with a spatula. Pour the dough into a greased cake pan and bake it in a preheated oven at 350F for about 30 minutes.
Let it cool and serve at best with fresh homemade horchata.
From the Kitchen of:
SerenaMainetti
Location: Italy
Department: People & Culture
Yogi Years: 6
Ingredients
1 3/4 Cups + 2 Tbsp. Flour
1/2 Cup Vanilla Powdered Sugar
2 Tablespoons Butter, at room temperature
2 Eggs
2 Tablespoons Orange Juice
Sunflower Seed Oil
Directions
Serves: 3
Time: 1Hour
Combine the flour, powdered sugar, butter, and eggs and mix
Add the orange juice and knead When the dough is ready, roll into thin sheets. Cut the sheets into shapes of your choice (diamonds, ribbons, roses, etc.).
Put the oil in a pan and bring it to frying temperature Fry the sfrappole a few at a time
As soon as thy start to turn brown, remove from the pan and let them rest on a paper towel lined sheet
When they’re cool, add powdered sugar to taste
GRANDMA’S DONUT
Directions
Serves: 15 Time: 1Hr10Min
Separate the egg yolks from the whites. Beat the egg whites until stiff. Slowly pour in the sugar, then the yolks one at a time, then the cup of oil Add the flour slowly, then the milk Finally, the packet of baking powder. Mix everything very well so that the mixture is not too liquid, and not too dense
Pour the mixture into a previously buttered and floured mold, and put in a preheated oven at 392F then lower to 375/350F for about 50 minutes. Once the donuts have cooled, add the icing sugar
Location: Italy
Department: People & Culture
Yogi Years: 10
From the Kitchen of: ManuelaTrocchi Ingredients
4 Eggs
2 1/2 Cups Flour
2 Cups Sugar
1 Cup Seed Oil
2 Cups Milk at Room Temperature
2 1/2 - 3 Teaspoons Baking Powder
Icing Sugar or Powdered Sugar
JAM TART
Directions
Serves: 10 Time: 45Minutes
Crack the eggs into a bowl and add the sugar, sunflower oil, and grated zest of 1/2 a lemon Pour in the baking powder
Start kneading, adding the flour a little at a time. Continue working the dough until you obtain a smooth homogeneous dough The shortbread pastry is ready when it no longer sticks to your fingers It is ready to use without needing to rest in the fridge
Flour a piece of parchment paper and roll out 2/3 the pastry on top Use a rolling pin and rollout the shortbread pastry until you obtain a sheet of pastry about 3mm thick. Place the pastry on a greased and floured baking sheet. Once the shortbread is placed on the tray, remove the baking paper and trim edges with a knife
Cover the base of the tart with jam, to taste. Roll out the rest of the shortbread pastry with a rolling pin, adding a little flour if necessary, and form strips which will be used to decorate the tart Cut the strips using a knife or a pastry cutter. Once the jam tart has been decorated with the strips, bake it in a regular oven preheated to 375F for 35-40 minutes, or in a convection oven at 350F for 35-40 minutes. Once the tart is cooked, let it cool and remove it from the mold, using 2 trays or two large plates.
From the Kitchen of: MarikaGhilardini
Location: Italy
Department: People & Culture
Yogi Years: 21
Ingredients
2 Eggs
1/2 Cup Sugar
1/3 Cup Sunflower Seed Oil
2 1/3 Cups Flour (Sifted)
1 1/2 Teaspoons Baking Powder
Lemon Zest
8 8 oz Jam (Your Favorite)
AFTER EIGHTMOUSSE
Directions
Serves: 6 Time: 30Minutes
Heat 3/4 Cup of cream with 5 25 oz of after eight chocolates in a double boiler at a low temperature until the chocolate has melted. Leave the mixture to cool
Whip the rest of the cream with the cream stiffener Briefly stir in the low-fat cottage cheese. Fold in the chocolate mixture.
Prepare six 4.5 oz glasses. Fill each glass three quarters full with the cream
Decorate each glass with an After Eight Chocolate garnish and mint leaves if desired. Chill until ready to serve.
Location: Hamburg, Germany
Department: Event Team EU
Yogi Years: 2
From the Kitchen of: TanjaStindl Ingredients
3/4 Cup + 2 Tablespoons
Whipping Cream
5.25 oz After Eight Mint
Chocolate
8 8 oz Low-Fat Cottage Cheese
8g Cream Stiffener
6 Pieces After Eight Chocolates, for garnish
ZUCCHINI BROWNIES
Directions
Serves: 12 Time: 40Minutes
Preheat the oven to 350F Cut off the ends of the zucchinis and roughly grate the zucchini.
Place the flour, vanilla pulp, sugar, cocoa powder, baking powder, a pinch of salt, vegetable oil, and zucchini in a large bowl and mix well
Pour the batter mixture into a mediumsized baking tin and smooth out. Bake in the preheated oven for about 20-25 minutes Remove from the oven and leave to cool for at least 1 hour Sprinkle with powdered sugar and enjoy!
From the Kitchen of: TanjaStindl
Location: Hamburg, Germany
Department: Event Team EU
Yogi Years: 2
1 1/4 Cups Zucchini
2 Cups Flour
Pulp of 1 Vanilla Pod
1 Cup Sugar
1/2 Cup Cocoa Powder
1 Teaspoon Baking Powder
1/2 Cup Vegetable Oil
Salt
Powdered Sugar
Brilliant
Breads
From the Kitchen of:
ErikaScala
Location: Italy
Department: People & Culture
Yogi Years: 18
PIADINA ROMAGNOLA
Ingredients Directions
4 Cups Flour
1 1/4 Cup Unsweetened Plant
Milk
1/4 Cup Olive Oil
1 Tablespoon or 1 Packet
Yeast
1 Level Tablespoon Salt
1 Level Teaspoon Sugar
Serves: 4
Time: 1Hour
Sift the flour Put the yeast, salt, sugar in the center of it and mix
Put the oil in the milk. Pour everything into the flour and knead vigorously. Put the dough in a bowl, covered with a cloth, and let rise for about 4 hours (I did it in the oven with the light on) It is possible to make piadinas even without letting the dough rise (with leavening they will be softer). Make balls of about 90 - 100g, then roll them out with a rolling pin (always keep a little flour on the surface to prevent them from sticking) The thickness is up to you, even if these are a little big, they are perfect (diameter about 10 cm.) You can also make them thinner and then make small piadinas with a coffee cup, or glass
Cook on a hot plate or a non-stick pan
Once one side is cooked (small dark spots form) cook the other side. Serve hot or let them cool on a surface covered with cloth. Stuff them as you like, or they are also good empty!
From the Kitchen of:
HemondChatterjee
Location: Hamburg, Germany
Department: Sourcing Quality
Yogi Years: 2
Ingredients Directions
1 Cup Sunflower Seeds
1 Cup Millet
1/3 Cup Hazelnuts
1/2 Cup Pumpkin Seeds
1/4 Cup Chia Seeds
2/3 Cup Ground Flaxseed
1/2 Cup Sesame Seeds
1/3 Cup Psyllium Husk Flour
1 Tablespoon Candied Ginger
1 1/2 Teaspoon Salt
1 1/2 Tablespoons Maple Syrup
1 Teaspoon Ginger Powder
Teaspoon Carom Seeds
2 Teaspoons Indian Cumin
2 Teaspoons Coriander Powder
1 Teaspoon Cardamom Powder
3 Cups Brewed Maca Chai or Echinacea Tea
Serves: 4
Time: 3Hours
Roast the sunflower seeds, sesame seeds, hazelnuts briefly in a dry pan.
Mix all ingredients with the Indian spices in a bowl. Then pour in the hot Yogi tea and let it soak for at least 80-90 minutes
Grease a bread loaf pan with coconut oil and spread the soaked mixture firmly and evenly. Place in the oven for 50-60 minutes at 400F.
Remove the bread from the pan and let sit in the oven for another 10 minutes
Wait until the bread has cooled to cut then toast briefly before eating.
Thank You
This cookbook is more than a collection of recipes. It is a shared table one built by our colleagues across the United States, Germany, and Italy where stories, memories, and traditions can sit side by side Each dish reflects the care, heritage, and creativity that make our global community so special
Bringing these recipes together has shown how deeply food connects us. A familiar spice, a holiday tradition, a family favorite passed down through generations these are the pieces of our personal histories that nourish not just our bodies, but our culture Through this project, we celebrate the joy of coming together, learning from one another, and honoring the many paths that led each of us to Yogi
Thank you to every employee who contributed a recipe and opened a window into your life. Your generosity and willingness to share are the heart of this collection.
And a special thank you to the dedicated team who spent more than a year gathering stories, testing layouts, translating details, and shaping this into something we can all hold and enjoy. Your time, patience, and love for this project made it possible.
May this cookbook inspire connection, spark conversations, and remind us that no matter where we come from, we are nourished by the experience of creating and savoring something together
With gratitude, The One Yogi Global Team
