There is nothing more delicious than a bite of creamy, sweet fudge! This chocolatey coconut fudge will satisfy your sweet tooth without making it ache from all that sugar. It’s 100% refined sugar free, vegan and made with wholesome ingredients.
For the base of this fudge we used Artisana’s organic coconut butter. Coconut butter is a wonderful alternative to regular butter because of it’s natural healing properties. Coconut also contains medium chain fatty-acids proven to enhance energy and even burn fat-all the more reason to indulge!
To make this fudge you will need:
2 cups of Artisana’s organic coconut butter
1/2 cup of TCHO 100% cocoa powder
4 tbsp. of Date Lady’s date syrup (can also add 1 tsp. of stevia if you like it sweeter)
2 tsp. of pure vanilla extract
1 tsp. of sea salt
1 cup of Earth’s Choice organic unsweetened finely shredded coconut
Begin by melting the coconut butter in a sauce pot over low heat stirring occasionally. Once smooth, transfer to a large mixing bowl.
Add in all other ingredients and stir to combine. Press evenly into a small pan or container lined with parchment. Sprinkle some extra coconut on the top, cover with plastic wrap and refrigerate until firm.
Once completely firm (at least 2 hours) carefully slice into small squares. Store in the fridge or freezer.
This bright and crispy vegetable side dish is anything but boring! Bacon grease is a secret ingredient that can transform any dish; however, it isn’t the healthiest option. Now you can have all that rich, salty, bacon flavour without the harmful fats or nitrates. We would like to introduce our new and exciting product –Magic Vegan Bacon Grease. This irresistibly addictive ingredient is non-GMO and 100% animal friendly. Try it in stir-fry’s, bean dishes or simply spread over a slice of toast.
To make our crispy Brussels and summer squash side dish you will need:
about 10 large brussels sprouts
1/2 a red onion, sliced
1 medium summer squash (yellow zucchini) very thinly sliced into rounds
1 tbsp. of Magic Vegan Bacon Grease
Begin prepping the brussels sprouts by peeling off the layers, washing and drying well. Slice the red onion and summer squash. Set everything aside. Heat 1 tbsp. of Magic Vegan Bacon Grease in a large skillet over medium heat until very hot. Toss in all the veggies and sear for a minutes. Toss everything around the pan and let cook until the edges of your brussels begin to brown and crisp. Remove from the pan and serve warm with a sprinkle of slivered almonds.
Serves 3-4 as a side.
Every Thursday our dear friend Ed comes to the Neal Brothers office to cook up something delicious for lunch. How lucky are we!? This recipe was a definite favourite in our office. It’s jam packed with nutrition, crunch and is the perfect light and colourful summertime meal.
2 Tbsp toasted pine nuts
7 dried prunes
1 jalapeno (fresh)
2 tbsp. fresh ginger
1 yellow pepper
1/2 red onion
1 pint grape tomatoes (in halves)
500 mL chickpeas
1 cup red quinoa (cooked)
113 g dried organic cranberries
1 Tbsp. fresh lemon juice
8 Tbsp olive oil
1/4 cup parsley
1 tbsp. fresh mint
1 tsp fresh tarragon
pinch of cape herb smoked salt and pepper
– Chop all veggies and dried fruit into bite sized pieces and add into a bowl.
– Boil 1 cup red quinoa until soft and fluffy. Drain water and fluff with a fork.
– Add cooked quinoa to bowl of chopped veggies and dried fruit. Chop herbs and add to mixture.
– Add grated ginger, pine nuts, chickpeas, salt and pepper, lemon juice and olive oil.
– Incorporate all ingredients with a spoon.
– Add scallion flowers to the top for garnish.
Tis the season for the burger! Nothing says summer like a juicy burger hot off the grill. With a smokey sauce, crisp refreshing apple and rich apple wood smoked cheddar, this burger is a taste experience like no other!
Our secret ingredient that takes this burger from average to BOLD is Neal Brothers smokey BBQ sauce. This sauce not only adds flavour, but makes for a super moist patty.
11/2 pounds of ground turkey
1/3 cup of finely minced red onion
1/3 cup of chopped fresh flat leaf parsley
1/3 cup of Bread crumbs
1/4 cup of Neal Brothers smokey bold BBQ sauce, plus more for topping
1 granny smith apple, thinly sliced
6 slices of apple wood smoked cheddar
6 Whole-grain hamburger buns
4 cups of arugula
In a Large mixing bowl, combine the beef, chopped onion, parsley, bread crumbs, BBQ sauce and egg gently with your hands- do not over mix!
Once combined, form into 6 even size burgers and place on a parchment lined tray. Sprinkle each with sea salt and pepper.
Pre-heat your grill to med-high setting. Brush the grill rack lightly with oil. Grill burgers about 6-8 minutes each side, until completely cooked through. In the last minute of cooking time, place a slice of apple-wood smoked cheddar on each patty to melt.
To assemble, place a handful of arugula on the bottom of each bun, place patty on top, 2 slices of apple and a dollop of bold smokey BBQ sauce. Bite in!
Can’t decide what dip to bring to the party? We’ve got you covered with this multi layer Mexican dish! It’s simple to prepare, and can easily feed a hungry crowd.
To make this dip you will need:
1 deep rectangular baking dish
A hand mixer or food processor
1 ripe avocado
1 tbsp. of lime juice
1 jar of Neal Brothers All-natural medium salsa (or any of your favourite from Neal Brothers!)
1 package of Pacific Food’s refried black beans
2 cups of shredded old cheddar and Monterey jack cheese
1 package of light cream cheese
3/4 cup of light sour cream or Greek Yogurt
1 tbsp. of chili powder
2 tsp. each of cumin, paprika and garlic powder
1/4 tsp. of cayenne pepper
Begin by prepping the cream cheese layer. In a large bowl, combine 1 package of light cream cheese, 3/4 cup of light sour cream or (Greek Yogurt if using) and your spices. Mix well with a hand mixer or food processor until completely blended and creamy.
In a separate small bowl, mash avocado and 1 tbsp. of lime juice with a fork. Set aside.
Layer 1: The first layer starts with creamy, re-fried organic black beans from Pacific. With all natural spices and herbs like cilantro, these are the perfect flavour base for this dish!
Layer 2: spread the entire bowl of cream cheese mixture onto the re-fried beans with a spatula or spoon
Layer 3: Spread out avocado and lime juice mixture over the cream cheese layer
Layer 4: Spread the entire jar of Neal Brothers all-natural medium salsa over the avocado layer
Layer 5: Top off the dish with a layer of cheese, a sprinkling of green onion and chili powder
The best way to enjoy this dip is with your favourite Neal Brothers tortilla chips. We paired ours with Organic blue corn and multigrain-delicious!
Here at the Neal Brothers Office we eat chips all day long…well, not really…but you could say we have become quite the potato chip experts around here. You can imagine the excitement when our newest anticipated and exotic flavour arrived for tasting! Chef Vikram Vij teamed up with Chris and Peter to create a brand new kettle cooked potato chip tossed in an incredible blend of masala spices. Not just a great snack, this potato chip deserves to be treated as a classy ingredient.
We couldn’t resist pairing these kettle chips with our spicy Tomatillo salsa to create these crispy chicken skewers. They are so simple to make!
You will need:
1 bag of Vij’s Delhi-licious kettle cooked chips
1 cup of Neal Brothers Tomatillo salsa
4 chicken breasts, cut into chunks
1 red onion, yellow and red bell pepper cut into chunks (same size as chicken)
Soak your skewers in water for at least a half hour to prevent burning
Begin by pre-heating your oven to 400°
Pour Tomatillo salsa into a shallow dish. Grind kettle chips in a food processor into pieces (not fine crumbs). Place those in a separate shallow dish.
arrange chicken, peppers and onions onto skewers, roll in salsa and then in the kettle crumbs to coat.
Place on a baking tray lined with parchment or lightly greased. Bake skewers for 20-25 minutes until golden and crispy. Serve with extra Tomatillo salsa for dipping. Enjoy!
A good vinaigrette can make or break a salad. This pistachio oil from La Tourangelle is cold pressed with a rich, nutty taste that compliments the bright mint laced throughout. We paired the oil with simply fresh lemon juice to preserve it’s aromatic flavour.
For the Salad you will need:
1 cup of dry quinoa
3 1/2 tbsp. of pistachio oil
a hand full each of chives and fresh mint leaves
1/3 cup of fresh or frozen green peas
1/3 cup of crumbled feta
1/3 cup of unsalted shelled pistachios
1/2 a lemon
Sea salt and pepper
Begin by cooking your quinoa. Bring 2 cups of water to a boil in a sauce pan. Once boiling, add in rinsed quinoa, stir, cover and reduce heat to med-low. Let cook 12- 15 minutes and set aside to cool completely.
Wash and chop chives, mint and roughly chop the pistachio’s. You will need about 2 tbsp. each of chopped mint and chives.
Combine chopped chives, mint, crumbled feta, green peas and pistachios over cooled quinoa and mix. Drizzle with pistachio oil and the juice of 1/2 a lemon. Finish with a pinch each of sea salt and fresh cracked pepper.
If you have time, let sit in the fridge a little to let the flavours soak in. Serve with a lemon wedge and enjoy!
My name is Ashtin Germaniuk (@ashtin_g from Instagram). I used Neal Brothers Organic Roasted Garlic Tomato sauce when I created this incredible recipe for homemade chicken chili. I have loved and enjoyed every bite of each Neal Brothers product that I have tried.
Here is my recipe:
Depending on the appetite of the people eating this chili, or for me as a single, I was able to get 8 servings. You can always double the amounts to make a larger pot.
Here’s what I used:
– 1 (or 2) large skinless-boneless chicken breast
– 1 can Organic Diced Tomatoes (743ml)
– 1 jar Neal Brothers Garlic Pasta Sauce
– 1 can Organic Tomatoe Paste
– 1/2 Yellow pepper
– 1/2 Orange pepper
– 3-4 Celery sticks (chopped into about 1/2 inch pieces)
– 4-5 Carrots (peel them and cut off the ends, chopped into about 1/3 inch pieces)
– 4 White Mushrooms (chopped into about 6 pieces each)
– 1/3 Onion
– And used garlic, black pepper, parsley, basil and chili powder for my spices, and spiced to preferred taste.
Feel free to use all organic vegetables, too.
(And here’s what I did:
I chopped the chicken up into small pieces and put it in a pot on medium heat. I cooked the chicken until it was fully cooked. It’s okay if the chicken sticks to the pot as when you add the tomatoes, what was slightly burnt to the pan cooks off and adds a great flavour. I added the tomatoes and paste to the chicken. This is when I started to add my spices and let it simmer for a few minutes. I added the vegetables (as per what would take longer to cook down first) and more spices once everything cooked down and simmered it all for an hour and a half.)
And there you have it! Chicken Chili!
Serve with garlic bread.
We apologize if you are drooling all over your keyboard for this one! Pork always pairs well with something sweet and this sticky glaze made from 100% pure, natural date syrup may be the perfect match. This dish from start to finish is easy enough for a week night and fancy enough for a dinner party.
1 pork tenderloin
1/2 a cup of Date Lady date syrup
2 tbsp. of dijon mustard
2 cloves of garlic
about 2-3 tbsp. of chopped fresh thyme
1/2 a large red onion
sea salt and pepper
Begin by prepping all your ingredients to make the glaze by measuring out the date syrup and dijon.
Mince the 2 cloves of garlic, chop the thyme and slice the red onion into rings.
Mix date syrup, thyme and dijon into a bowl.
Next, prepare the pork tenderloin by placing on a baking sheet. Sprinkle with olive oil, sea salt and fresh black pepper. Toss red onion slices around the pork.
Pour the glaze over the pork and spoon the onions over top.
If you have time- cover baking sheet with plastic wrap and let sit in the fridge for an hour- overnight. To cook the pork, pre-heat your oven to 350°. Cover pan with tin foil and cook 20 minutes. Remove the foil and cook another 20 minutes uncovered. Ensure a meat thermometer reads 160º (Pork can be slightly pink in the centre).
Let pork sit 10 minutes once it’s cooked, spoon over any glaze from the pan and slice into 1 inch pieces.
We paired this with steamed broccoli and mashed sweet potatoes.. a glass of red wine would be fitting as well!