Recipes

It’s a natural in the kitchen.

Using So Nice as a substitute for milk is a great way to make wholesome meals you’ll be proud to serve. Check out some of our great recipe ideas.

• Banana Pancakes

  Banana Pancakes

  

  • 1 Banana, mashed
  • 1-1/4 cup (300 mL) So Nice Original
  • 1 Tbsp (15 mL) Brown sugar or maple syrup
  • 1 cup (250 mL) Flour - all purpose or whole wheat
  • 2 tsp (10 mL) Baking powder
  • 1 Banana sliced or 1-1/2 cup (375 mL) blueberries (optional)

  Instructions

  1. In medium bowl, combine mashed banana, So Nice and sweetener.
  2. In measuring cup or small bowl, combine flour and baking powder and mix well. Add flour mixture to wet ingredients and stir just until smooth. Add optional sliced bananas or blueberries.
  3. Pour a small amount (about 1⁄4 cup) of batter for each pancake and cook until the top bubbles. Turn, cook the second side for about 1 minute.

  Makes about 8 pancakes.

  Nutritional Information

  • Calories 84
  • Protein 3.1 g
  • Fat 0.8 g
  • Carbohydrates 17.2 g
  • Dietary Fibre 2.1 g
  • Calcium 88 mg
  • Iron 0.8 mg
  • Niacin 86 mg

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• Blueberry or Strawberry Shake

  Blueberry or Strawberry Shake

  

  • 2 cups (500 ml) So Nice Original or Vanilla
  • 1-1/2 cup (375 ml) Fresh or frozen berries, thawed
  • 1 Ripe banana

  Instructions

  1. Place So Nice, berries and banana in blender or food processor and blend until smooth.

  Makes 4 servings.

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• Organic Rustic Vegetable Pie with Cornmeal Topping

  Organic Rustic Vegetable Pie with Cornmeal Topping

  

  • Vegetable Pie:
  • 2 tbsp (30 mL) extra virgin olive oil
  • 2 onions - minced
  • 12 Crimini mushrooms - sliced
  • 6 cloves garlic - minced
  • 1 large baking potato - cut into 1/2" cubes
  • 1 cup (250 mL) butternut squash - cut into 1/2" cubes
  • 2 carrots - sliced into 1/2" slices
  • 1 tsp (5 mL) coarsely ground pepper
  • 1/2 tsp (2 1/2 mL) salt
  • 1 1/2 tbsp (20 mL) fresh thyme - minced
  • 1 1/2 tbsp (20 mL) fresh rosemary - minced
  • 2 tbsp (30 mL) Worcestershire
  • 1 tbsp (15 mL) balsamic vinegar
  • 3/4 cup (185 mL) vegetable or chicken stock
  • 2 cups (500 mL) So Nice Original fortified soy beverage
  • 3 tbsp (45 mL) all-purpose flour
  • 1 cup (250 mL) green beans - chopped into 1" pieces
  • 1 cup (250 mL) fresh or frozen peas

  • Cornmeal Topping:
  • 1/2 cup (125 mL) cornmeal
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 cup (125 mL) whole-wheat flour
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) So Nice Original fortified soy beverage
  • 1 omega-3 egg
  • 2 tbsp (30 mL) canola oil

  Instructions

  For a truly organic and festive entrée, browse the organic aisles of your local grocery store to find organic versions of all the ingredients below.

  1. Preheat oven to 425° F.
  2. Heat a large Teflon frying pan and add the oil. Sauté the onions and mushrooms until the mushrooms are brown (about 5 minutes).
  3. Add garlic, potato, butternut squash and carrots into pan. Sauté for 5 minutes. Stir occasionally to prevent sticking.
  4. Add pepper, salt, thyme, and rosemary. Stir in well.
  5. Stir in Worcestershire and balsamic vinegar. Add stock. Cover the pan and let simmer for 15-20 minutes or until potatoes and squash are tender.
  6. Meanwhile prepare the Cornmeal Topping. In a medium bowl stir together the cornmeal, both flours, baking powder, and salt. In a separate bowl, beat together the egg, So Nice Organic Original soymilk, and oil. Set both aside.
  7. Lightly oil a 9x13" casserole pan.
  8. Whisk together So Nice Original and flour. Pour into vegetable mixture and stir until thick and bubbling. Add green beans and peas. Pour mixture into prepared pan.
  9. Mix together Cornmeal Topping ingredients (flour mixture and So Nice mixture) and pour over vegetables in casserole pan. Bake for 20-25 minutes or until golden brown and bubbly. Wait 5 minutes and serve.

  Makes 8 servings.

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• Dijon Scalloped Potatoes

  Dijon Scalloped Potatoes

  

  • 3 Tbsp (45 ml) Vegetable oil
  • 2 cups (500 ml) Chopped green onion
  • 1 tsp (5 ml) Turmeric
  • 1/3 cup (75 ml) Flour - all purpose or whole wheat
  • 2 Vegetable stock cubes
  • 1/2 cup (125 ml) Hot water
  • 1/4 cup (60 ml) Dijon mustard
  • 2 cups (500 ml) So Nice Original
  • 3/4 tsp (4 ml) Salt
  • 1/8 tsp (0.5 ml) Black pepper
  • 6 cups (1500 ml) Sliced potatoes (6 medium or 9 small, 1/8" slices)

  Instructions

  This is an appetizing dairy-free version of scalloped potatoes, with a rich mustard sauce.

  1. In heavy bottomed pan, sauté onions and turmeric in oil over medium heat for 5 minutes. Stir in flour, blend well, then cook for 2 minutes over medium heat.
  2. In small bowl, mix water and stock cubes to make broth. Stir broth into onions.
  3. Reduce heat and stir in mustard, So Nice, salt and pepper.
  4. Place sliced potatoes into lightly oiled 9" x 13" baking pan.
  5. Pour mustard sauce over potatoes.
  6. Bake in 375°F over for 1 hour or until potatoes are cooked.

  Serves 5-7.

  Nutritional Information

  • Calories: 270
  • Protein: 7.5 g
  • Fat: 9.1 g
  • Carbohydrates: 41.4 g
  • Dietary Fibre: 4.1 g
  • Calcium: 163 mg
  • Iron: 2.7 g
  • Niacin: 697 mg

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• Sundried Tomato Dip

  Sundried Tomato Dip

  

  • 1/4 cup (65 mL) So Nice Original
  • 1/2 cup (125 mL) light cream cheese, at room temperature
  • 10 sundried tomatoes, packed in oil, diced
  • 1 clove garlic
  • 1 1/2 Tbsp (23 mL) finely diced chives
  • 1/4 tsp (2 mL) freshly ground pepper

  Instructions

  Most dips are a combination of cream cheese and either sour cream or mayo. This recipe combines So Nice beverage with light cream cheese to cut down the calorie content and offer a light and flavourful dip. Make it the night before to make sure all the flavours get a chance to develop.

  1. Make sure that the cream cheese is at room temperature. Beat it until smooth.
  2. Slowly add the So Nice Original. Beat until smooth.
  3. Remove the tomatoes from the oil and let them sit on a paper towel until most of the oil has been absorbed.
  4. Dice the tomatoes. Add to the So Nice/cream cheese mixture.
  5. Mince the chives and the garlic. Add to the So Nice/cream cheese mixture.
  6. Add the pepper and stir well.
  7. Cover and put into the fridge overnight.
  8. At serving time, give it a mix, and serve with fresh organic veggies of the season.

  Makes 1 and 1/4 cups.

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