Avellana Morel Poppers
You’re going to need to sit down for this. But you won’t be for very long after your first bite. My first bite got me up and dancing around the living room in ecstatic food bliss. I promise, you will not be disappointed by the results of this combination of flavors, it’s at the very least magnificent.
Here’s what you need:
Some morel mushrooms- It’s springtime in Oregon, and you know what that means….morel season! We had a great time going out and finding our own, but if you’re not mushroom savvy or don’t have the time, many grocery stores that carry local produce will often have fresh morels for sale. We used about 2 cups worth for this recipe
- 1 cup Gluten free tempura
- Faux egg replacer (two eggs worth)
- Avellana Signature cheese
Making these poppers is actually quite easy… put about a cup of gluten free tempura flour (I used this one, which is pretty good) in a quart size ziplock bag. Mix up two faux eggs using Ener-G egg replacer (one T egg replacer and five T water).
Brush or wipe any dirt off the mushrooms and carefully split them down one side. Fill each mushroom with as much creamy Avellana signature cheese as would comfortably fit inside the hollow centers. It was surprising how little of the block it actually took. I used our spicy Berbere, but you could use any flavor you like best.
Then, dip them in the egg replacer, put them in the bag, and shake it up. I like a thicker breading on my mushrooms, so I repeated the egg replacer dip and the bag shake to get a good coating. You could do it up to three times, but it gets a little messy by the third time.
Put a good amount of oil into a skillet and fry them for a minute or two on each side, until they get to the right crispy-ness. Here’s an image of the popper cut open showing the delicious layer combination of Avellana Signature Cheese, morel mushroom and crispy tempura.
Oh My Goodness- too good! I tell ya, too good! Wow! They may look a little funny, but what a beautiful taste! ♥
We’re getting ready to start a new page in our company development!! Stay tuned!!
Avellana is sad to announce that we will no longer be producing cheese for resale. The happy news is that we are switching to an educational model! We are presently hard at work on a recipe booklet that reveals all of our trade secrets. We would like to thank out loyal customer base. You all are the very best and have made this trip an excellent and educational experience. Stay tuned for more news!
It’s zucchini season! Here’s a delicious recipe that utilizes a ton of zucchini and it’s very easy too. We used spring chanterelles picked in coastal Pacific Northwest, but other mushrooms can be substituted with no problems-easy to access crimini or Portobello or shitake are delicious as well.
One giant zucchini (or four medium or 8 small)
¼ teaspoon salt
8 oz sliced mushrooms
2 cloves of garlic
1-2 cups spaghetti sauce
½ c chopped fresh basil
kalamata olives for garnish
Avellana Creamery hazelnut Parmesan
- Slice or spiralize your zucchini into long thin strips. I left the skins on.
- Toss the noodles with salt and put them in a colander to drain for thirty minutes or so. If you don’t have time to drain the zucchini you can strain out the extra water after you’ve cooked it and its fine, though your noodles might be a little less crunchy. You may actually need to drain them anyway, depending.
- Put the spaghetti sauce on low heat to warm up.
- Next heat a large skillet. If you’re using chanterelles you’ll need to dry sauté them, sauté them with no oil, to cook out the water they hold. If you’re using crimini you should add a tablespoon of oil and start with the mushrooms.
- I peeled and sliced the garlic and put it in next, then the zucchini noodles. I cooked everything until the noodles were al dente, which was around 3-4 minutes on high heat, stirring regularly then removed from heat. (Here’s where you may need to strain any extra water that’s cooked out of the zucchini.)
- Plate up your noodles, making sure to place the mushrooms throughout, put spaghetti sauce on top (to taste), and garnish with chopped basil, kalamata olives, and Avellana Parmesan.
Avellana handcrafted Fiesta No-Bean Mix has many different possibilities for spicing up your meals. It can be used as: a dip for chips or crackers, a delicious sandwich spread, in place of refried beans in tacos or enchiladas and as a base for soups. Because it’s a dry mix, Avellana Fiesta No-Bean Mix is perfect for camping and back-packing, tiny houses, traveling, lunches, potlucks or a quick snack. Low in carbohydrates, high in protein and fiber, this hazelnut dip is healthy, affordable and convenient as well as delicious.
You can find our No-Bean Mix here at
It is also available at Vegan Haven in Seattle and more stores soon to come!
We have an exciting announcement!! Avellana Signature Cheeses have a new name and a new ingredient: Avellana Hemp and Hazelnut Signature Vegan Cheese! We’re super excited about the shift because it makes our cheeses SO MUCH MORE AWESOME. The body of our cheese is now firmer, less oily, and more beautiful while maintaining our usual unique Avellana flavor. Using fresh milk made from organic hemp seeds together with fresh hazelnut milk makes for a creamy, slightly nutty and ridiculously delicious vegan cheese.
Hemp seeds are a well-balanced and easy to digest vegan protein source that includes all of the essential amino acids. Hemp has many other benefits including antioxidants and minerals, abundant fiber, chlorophyll, vitamins and omega-3 and -6 essential fatty acids. Hemp seeds are arguably the most nutritious seed in the world making them a hearty and healthy addition to our Signature cheeses. Best of all, hemp seed is incredibly eco-friendly, requiring less water, fertilizers, and land than other plants used for similar purposes.
We’re counting the days until we can use Oregon organic hempseeds, but in the meantime our organic hemp hearts are still grown in the Pacific Northwest Canadian province of British Columbia. Give it a try and let us know what you think! Saving animals and protecting our environment has never been so delicious.
There are many uses for Avellana cheese aside from putting it on crackers and bread. This evening I used a block of Italian herb to make a delicious, rich and creamy sauce for pasta primavera. Here’s how I did it.
What you need:
• One block of Italian herb Avellana cheese (available for purchase at VeganEssentials.com)
• a few cloves of garlic
• vegetables good for roasting (I used cauliflower, asparagus, cherry tomatoes, and yellow squash)
• 1.5 C Eden soy milk or another high quality non-dairy milk. (You can use less for a thicker sauce.)
•one package of fettuccine pasta
First, Preheat your oven to 400 degrees. Then, cook the fettuccine al dente and set aside. Do put a dash of salt in the water, it shortens boiling time and makes the noodles more flavorful. Chop up the vegetables, drizzle olive oil and salt to taste, then roast the vegetables in the oven for about 10 minutes total. I like the cauliflower and garlic to get a little browned so I put it in first for about five minutes and add the squash, asparagus, and tomatoes for the last five minutes. While the vegetables are roasting, pour soy milk into a saucepan (use less soy milk for a thicker sauce). Add 1 tablespoon of vinegar. I use coconut, but the type isn’t super important. You can also use a different type of milk, but the vinegar is used to curdle the protein, so it will need to be a good, high quality non-dairy milk. Non-dairy milk that has been highly processed and diluted with additives will not thicken. Eden unsweetened is my favorite commercial soy milk. You can see it thicken up right way as you pour the vinegar in and whisk it. Curdled milk has a MUCH higher flavor range and is creamier than uncurdled milk. I’ve never tried to curdle coconut milk, so I’m not sure how that works. Add the block of Avellana Signature Italian Herb Cheese and continue to whisk until smooth and creamy. (Tip-You can heat this up a little to speed up the whisking, but heat is not necessary and will reduce the amount of probiotics in the finished product.) Place your noodles in a bowl, toss some roasted vegetables on top, then pour a little creamy sauce over everything and you’re good to go! You can decorate your final dish with a little smoked paprika or leave it as is. YUM!