13
Count
165
Mins
Hard
Poutine is a Canadian dish traditionally made with French fries, cheese curds and topped with a light brown gravy. This version created by Live Wild Love Free features our Creamy Original Chao Cheese, Smoked Apple Sage Sausage and a homemade mushroom gravy that is delicious and simple to make.
Create these easy oven-baked fries, or you could totally use frozen fries if you want to save time.
Wash potatoes thoroughly. You can peel the potatoes if you would like, but I prefer to leave the skin on.
Cut potatoes into evenly sized sticks. I used a countertop fry cutter for evenly cut fries and to save time. To make your fries extra crispy, place fries into a large bowl and fill with cold water. Soak for 1 to 2 hours. After soaking, rinse and pat dry.
When you are ready to bake the potatoes, preheat your oven to 400°F. Line 2 large baking sheets with unbleached parchment paper.
Place the potatoes into a large mixing bowl and add oil and salt. Toss to coat. Place the potatoes on to the baking sheets in an even layer.
Bake for 45 minutes, or until the fries are lightly golden and crispy. Remove from oven to toss/flip 2 or 3 times to ensure even baking.
Add vegan butter to a frying pan or saucepan and melt over medium heat. Sauté onion and garlic with a tiny pinch of salt for about 5 minutes. Stir often to ensure that the garlic does not burn.
Once the onions have softened, add the mushrooms and continue to cook for another 8 minutes.
Add nutritional yeast and flour, stir to evenly coat the mushrooms and onions.
Stir in vegetable stock and soy-free seasoning sauce or tamari. Continue to stir, breaking down any clumps. Allow gravy to cook on medium-low heat, until it thickens up, stirring often. You can add a couple of tablespoons of stock or water if you need to thin out the gravy.
Add fresh cracked pepper and more salt, if desired, to taste.
Preheat oven to 350°F. Line an oven-safe dish or baking sheet with unbleached parchment paper.
Heat a small skillet over medium heat. Add oil and sauté crumbled sausage for 2 to 3 minutes, until lightly golden and heated through.
Remove 5 slices of Chao from the packaging. Keeping the slices stacked together, cut into approximately 24 squares. The goal is to mimic the size of a cheese curd so do not pull them apart.
Layer all of the ingredients on the baking dish/sheet starting with the french fries on the bottom. Add about 3/4 of the gravy, reserving the remainder for serving. Top with Chao and crumbled sausage.
Bake for about 20 minutes, or until the Chao cheese has softened, but not completely melted.
Add reserved gravy and garnish with green onions.
Chef Jon Stephenson
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Epic Vegan Poutine with Smoked Apple sage Sausage and Creamy Original Chao
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BBQ Chicken on a Pita by Chelsea’s Messy Apron
PLEASE NOTE: This recipe is part of a "3 in 1" inspired recipe bundle. You will need to cook a full chicken to cater to this recipe This recipe was created by Chelsea's Messy Apron
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PLEASE NOTE: This recipe is part of a "3 in 1" inspired recipe bundle. You will need to cook a full chicken to cater to this recipe. This recipe was created by Chelsea's Messy Apron
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PLEASE NOTE: This recipe is part of a "3 in 1" inspired recipe bundle. You will need to cook a full chicken to cater to this recipe This recipe was created by Chelsea's Messy Apron
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Epic Vegan Poutine with Smoked Apple sage Sausage and Creamy Original Chao
Poutine is a Canadian dish traditionally made with French fries, cheese curds and topped with a light brown gravy. This version created by Live Wild Love Free features our Creamy Original Chao Cheese, Smoked Apple Sage Sausage and a homemade mushroom gravy that is delicious and simple to make. Create these easy oven-baked fries, or you could totally use frozen fries if you want to save time.
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"Are you ready for a bit of comfort food straight from the crock pot? Crock Pot Bacon Macaroni and Cheese Comfort Food Recipe your family will love! This easy crock pot slow cooker recipe is a family favorite. Add in a jalapeno for a bit of spice." Recipe by Tammi Lee
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Sweet Potato Nacho Soup with Lime Goat Cheese Swirl
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Goat Cheese Pumpkin Banana Muffins
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Have you ever wanted to make a pasta dish like your grandmother used to make, but can't get her to give you the reciple? We all know that she keeps the recipe secret for good reasons, but we have one that might rival your grandmother's "award winning" dish. This very simple recipe is full of flavour because you'll be using the best bolognese sauce on the market: ours! Try this one out today, your grandmother will be proud. Recipe by Saputo and Dolma Cuisine
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Gluten Free Chocolate Pudding Cake
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by EMMA PELLICCIONE (Jan K. Overweel Ltd) Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef. I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.
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Ana’s Penne with Chicken & Vodka Sauce
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When Uncle Babe wasn’t handing out little plastic monkeys to all the kids who came into the café, he would be out back sautéing onions and peppers for his famous grilled chicken parm. He was a big fan of this dish and so excited when we started bottling the sauces—mostly because it meant that he could have his chicken parm on Sundays or Mondays when the restaurant was closed!
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Nonna Victoria was the matriarch of the Bove’s family. She grew all of her fresh ingredients right behind what would eventually become Bove’s Café. Little did she know that one day her deep dish lasagna would go on to be famous—appearing on the Food Network’s Throwdown! with Bobby Flay! This one is it, the real homemade deal.
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Pork Chops Stuffed with La Sauvagine Cheese, Spinach and Garlic
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Hard
Nuggets are one of the easiest and most satisfying snacks out there! But how can you make them even better? Switch up the chicken for ham, and throw some cheese in the mix. More recipes from Alexis de Portneuf Cheeses are available HERE
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Cheese for dessert? Why not? Alexis de Portneuf Camembert is the perfect cheese for a layered cake topped with assorted nuts and served with cookies or pastries. Try this recipe today! More recipes from Alexis de Portneuf available HERE
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Alexis de Portneuf Cheese are a staple in our store. Here's their take on a classic: Belgian waffles with Brie Belle Crême cheese and fresh Raspberries. More recipes from Alexis de Portneuf Cheese are available HERE
20 min
Easy
