NIELSEN-MASSEY VANILLAS is on a mission to delight this holiday season with nature’s finest tasting vanillas and flavors. They’ve crafted a trio of plant-based recipes showcasing the year’s trendiest ingredients. In business since 1907, the family-owned Nielsen-Massey brand has built an enviable reputation for the quality and consistency of its pure vanillas.
The three featured recipes pair trending ingredients with the deep vanilla flavor of Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract, Madagascar Bourbon Pure Vanilla Bean Paste and Madagascar Bourbon Vanilla Beans. As you develop your holiday menus, also consider enhancing your dishes with their popular seasonal flavors of Pure Peppermint Extract and Pure Almond Extract!
Madagascar Bourbon Pure Vanilla Extract is produced from premium, hand-selected beans cultivated in Madagascar, the world’s leading supplier of the highest quality vanilla. Nielsen-Massey’s proprietary cold extraction process gently draws out and preserves more than 300 flavor compounds found naturally in vanilla, resulting in a flavor profile that’s full, sweet, creamy and mellow with velvety after-tones.
Madagascar Bourbon Pure Vanilla Bean Paste is crafted from their famous Madagascar Bourbon Pure Vanilla Extract and includes real bean specks from the vanilla pod. Like its extract counterpart, the flavor profile is sweet, creamy and mellow with velvety after-tones. The paste’s thick consistency (similar to molasses) enables you to add more delicious vanilla flavor without thinning out your batters or sauces.
Vegan Kohlrabi Stew
Prep time: 15 minutes
Cook time: 40-45 minutes
Yield: 8 cups
• 908 grams kohlrabi, peeled, cut into ½” pieces, stems and greens separated, cut into ½” pieces
• 226 grams carrots, peeled, cut into ½” pieces
• 3 cloves garlic, peeled, whole
• 4 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• 1 small shallot, finely diced
• 2 tablespoons tomato paste
• 4 cups vegetable stock, unsalted
• 1 tablespoon white balsamic or red wine vinegar
• 1 bay leaf
• 1 sprig rosemary
• 1 Nielsen-Massey Madagascar Bourbon Vanilla Bean
• 2-15 oz cans Cannellini beans with liquid
Preheat oven to 450°F (232°C).
Spray a rimmed baking sheet with non-stick spray. Arrange kohlrabi, carrots and garlic on baking sheet.
Drizzle with 2 tablespoons olive oil and season with ¾ teaspoon kosher salt and ½ teaspoon black pepper. Toss to coat. Bake until vegetables are browned and tender, stirring occasionally, for 25-30 minutes.
While vegetables roast, prepare the remaining ingredients. Heat 2 tablespoons of olive oil in a large stock pot over medium heat. When hot, add shallot and ¼ teaspoon of kosher salt and sauté until translucent. Add tomato paste and let caramelize, stirring frequently for 2-3 minutes. Add vegetable stock, vinegar, bay leaf, rosemary sprig and cannellini beans with liquid to the pot. Split vanilla beans length wise and remove seeds by gently scraping the bean with the tip of the knife. Add seeds to the pot and reserve scraped bean for another use. Bring stew to a simmer, lower heat and cover.
When roasted vegetables are ready, remove garlic cloves and set aside. Carefully add remaining vegetables to the stockpot.
Using the back of a knife, smash the roasted garlic into a paste, or finely chop and add to stock pot. Add salt and pepper to taste. Bring stew back to a boil and remove bay leaf and rosemary sprig before serving.
Pumpkin Sage Madeleines
Prep time: 15 minutes
Bake time: 12-15 minutes
Yield: 24 madeleines
• 113 grams unsalted butter
• 1 tablespoon (about 6 large leaves) fresh sage, roughly chopped
• 160 grams all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon Kosher salt
• 2 large eggs, room temperature
• 105 grams canned pumpkin
• 130 grams granulated sugar
• 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure
Vanilla Bean Paste
In a small saucepan, melt butter over medium heat. Remove pan from heat, stir in chopped sage and let steep and cool for 15 minutes.
Preheat oven to 350°F (176°C).
In a medium bowl combine the flour, baking powder and salt. Set aside until ready to use.
In the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with a handheld mixer), whisk together the eggs and sugar for several minutes on medium-high speed until the color is pale yellow and the batter has doubled in volume. Remove the bowl from the mixer and gently fold in the pumpkin and pure vanilla bean paste. Gently fold in the dry ingredients until almost combined. Strain cooled butter mixture into batter and gently press on sage leaves with the back of a spoon or spatula to release any remaining butter. Gently fold mixture together until fully combined.
Use a pastry brush to spread room-temperature butter into the details of a madeleine pan, or spray with non-stick spray. Fill each madeleine shell with a generous 1 ½ tablespoons (25 grams) of batter. Lightly tap pan on the counter. Bake for 12-15 minutes.
Madeleines are best enjoyed the day they are baked. Batter will keep for up to three days in the refrigerator or up to a month in the freezer.
Turmeric Hot Tonic
Prep time: 5 minutes
Steep time: 3 minutes
Yield: 1 cup
• 226 grams water
• 8 grams fresh lemon juice
• 1 teaspoon freshly grated ginger
• ½ teaspoon freshly grated turmeric
• 1 whole clove
• ½ teaspoon Nielsen-Massey Madagascar Bourbon Pure
• Honey, to taste, optional
Place all ingredients except vanilla extract and honey in a small saucepan and bring to just a simmer. Remove saucepan from heat and let steep for 3 minutes before straining into a mug. Gently stir in pure vanilla extract and honey, if using.
*Note: Recipe can be scaled up to make desired number of servings.