Nutella Pinda-nana is a decadent dessert featuring rich vanilla bean ice cream, creamy Nutella spread, and sweet banana slices. This version combines the smoothness of ice cream with the distinct flavors of Nutella and the freshness of bananas, creating a delightful contrast in taste and texture. Here's how to make it at home.

Nutella Pinda-nana

Van Gogh's Dutch Chocolate Oolong

Berry Lemon Tart

Impossible meatballs in homemade garden marinara

Meatball Mac

Impossible meatballs tossed garden marinara arugula, sourdough hoagie with fries

Meatball Sub

Beyond Brawt

roasted beet hummus, cucumbers, asparagus

The Nancy Toast

seasoned tofu scramble with mushroom, tomato, onion, red pepper, arugula, choice toast, skillet crisps

Tofu Scramble

vegan Beyond brawt, sauteed mushroom, onion, pepper, tomato, broccoli, mashed carrots & gold potato with sunflower pesto drizzle

Liza's Hutspot

vegan pancake, carrot mashed potato, mushroom, tomato, pepper, onion, sunflower pesto, arugula

Daubigny's Garden

vegan pancake, pineapple, pepper, onion, tofu, coconut lemon curry, green onion, arugula

East India Company

heritage greens, marinated crispy tofu, cucumber, bell pepper, pineapples, green onion

Java Island Tofu Salad

vegan pancake, marinated tofu, curry ketchup, pesto, arugula, cucumber, pickled onion, tomato

Peace Palace

heritage greens, fresh strawberries, grapes, walnuts strawberry thyme vinaigrette

Strawberry Thyme & Walnut

GF Bread

fries loaded with marinated tofu, sunflower pesto, tomato, curry ketchup, pickled onion, cucumber, arugula

Tofu Kapsalon

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Draft Beer

La Trappe Triple Belgian Style Ale

Sam Smiths Pear Cider

Yuengling

Grolsch

Duvel

Cupcake Prosecco

Dipinti Chardonnay

Vanilla bean ice cream, Nutella spread, banana

Using an ice cream scoop, place 2 cups of vanilla bean ice cream into serving bowls or cups.

Scoop Ice Cream

Peel the bananas and slice them into thin rounds. You should have enough to generously cover the ice cream.

Slice Bananas

Warm the Nutella slightly in the microwave for about 10-15 seconds for easier spreading. Drizzle or spoon the Nutella over the scoops of ice cream.

Add Nutella

Evenly distribute the sliced bananas over the Nutella-covered ice cream.

Top with Bananas

Serve the Nutella Pinda-nana immediately while the ice cream is still frozen, allowing the warm Nutella to slightly melt into the ice cream.

Serve Immediately

Vanilla bean ice cream

Nutella spread

Banana

In a kettle, bring 4 cups of fresh water to a rolling boil.

Boil the Water

Once the water is boiled, remove it from heat and add 2 tablespoons of Dutch Chocolate Oolong tea leaves. Cover and let steep for 5-7 minutes.

Steep the Tea

After steeping, strain the tea leaves from the liquid using a fine mesh strainer or tea infuser.

Strain the Tea

In a separate saucepan, combine the brewed tea, 1 cup of milk, 1 tablespoon of cocoa powder, and 1 teaspoon of vanilla extract.

Combine Ingredients

Warm the mixture over medium heat, stirring continuously until it’s hot but not boiling. This should take about 5 minutes.

Heat the Mixture

Add 1 tablespoon of honey or your preferred sweetener to the hot mixture and stir until dissolved.

Sweeten the Tea

Pour the Dutch Chocolate Oolong tea into cups and top with chocolate shavings or chips for garnish.

Serve Hot

Serve immediately while hot, and enjoy the rich chocolate flavor of your Van Gogh's Dutch Chocolate Oolong.

Enjoy

Dutch Chocolate Oolong Tea Leaves

Water

Milk (dairy or non-dairy)

Cocoa Powder

Vanilla Extract

Honey or Sweetener of Choice

Chocolate Shavings or Chips

In a mixing bowl, combine almond flour, melted coconut oil, maple syrup, and salt. Mix until a dough forms.

Prepare the Crust

Press the dough evenly into the bottom and up the sides of a tart pan. Prick the bottom with a fork.

Press into Tart Pan

Preheat the oven to 350°F (175°C) and bake the crust for 10-12 minutes, until lightly golden. Remove from oven and let cool.

Pre-bake the Crust

In a saucepan, combine lemon juice, lemon zest, coconut milk, maple syrup, cornstarch, turmeric powder, and vanilla extract.

Cook over medium heat, whisking constantly until the mixture thickens and bubbles, about 5-7 minutes.

Cook the Curd

Once thickened, remove from heat and let the lemon curd cool slightly before pouring it into the pre-baked tart crust.

Cool the Curd

In a small saucepan, combine mixed berries, maple syrup, and lemon juice. Cook over medium heat for about 5 minutes until the berries soften.

Prepare the Berry Mixture

Using a fork, mash the berry mixture slightly to create a sauce. Swirl this mixture into the lemon curd in the tart, using a knife to create a marbled effect.

Create the Swirl

Refrigerate the tart for at least 2 hours to set.

Chill the Tart

Slice and serve the tart chilled, garnished with additional fresh berries if desired.

Serve

Almond flour

Coconut oil, melted

Maple syrup

Salt

Lemon juice

Lemon zest

Coconut milk

Cornstarch

Turmeric powder (for color)

Vanilla extract

Mixed berries (strawberries, blueberries, raspberries)

Preheat Oven

In a large bowl, combine the Impossible ground meat, breadcrumbs, Parmesan cheese, egg, garlic powder, onion powder, Italian seasoning, salt, and black pepper. Mix until well combined.

Mix Ingredients

Using your hands, form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Form Meatballs

Bake in the preheated oven for about 20 minutes, or until they are browned and cooked through.

Bake Meatballs

In a large skillet, heat olive oil over medium heat. Add minced garlic cloves and chopped onion, sautéing until the onion is translucent, about 5 minutes.

Sauté Aromatics

Stir in the canned crushed tomatoes, sugar, salt, and black pepper. Bring to a simmer.

Add Tomatoes

Reduce heat and let the sauce simmer for about 15-20 minutes, stirring occasionally. Add fresh basil leaves towards the end of cooking.

Simmer Sauce

In a large pot of boiling salted water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook Macaroni

Once the meatballs are done baking, add them to the marinara sauce. Then, combine the cooked macaroni with the meatballs and sauce, stirring to coat.

Sprinkle grated mozzarella cheese over the top and allow it to melt slightly before serving.

Add Cheese

Impossible ground meat

Breadcrumbs

Parmesan cheese

Garlic powder

Onion powder

Italian seasoning

Black pepper

Olive oil

Garlic cloves

Onion

Canned crushed tomatoes

Fresh basil leaves

Sugar

Elbow macaroni

Grated mozzarella cheese

In a large bowl, combine the Impossible meat, breadcrumbs, grated Parmesan, chopped parsley, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Mix the Ingredients

Preheat the oven to 400°F (200°C). Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.

Form the Meatballs

Drizzle the meatballs with olive oil. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.

Bake the Meatballs

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Stir in the canned crushed tomatoes, chopped basil, dried oregano, salt, and black pepper. Bring the sauce to a simmer.

Add Tomatoes and Seasonings

Reduce heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally.

Simmer the Sauce

Take a sourdough hoagie roll and slice it open. Place a generous amount of arugula on the bottom half, followed by 2-3 meatballs.

Assemble the Sandwich

Spoon the garden marinara sauce over the meatballs, ensuring they are well coated.

Add Marinara Sauce

Close the hoagie roll and serve with a side of fries.

Finish the Sandwich

Impossible meat

Parmesan cheese (grated)

Parsley (chopped)

Garlic (minced)

Basil (fresh, chopped)

Oregano (dried)

Sourdough hoagie rolls

Arugula

Fries

Preheat your oven to 350°F (175°C). Slice the sourdough hoagie rolls in half lengthwise and brush the inside of each half with olive oil.

Preheat and Prepare

Sprinkle garlic powder, salt, and black pepper evenly over the oiled sides of the hoagie rolls.

Season the Rolls

Place the rolls in the preheated oven and toast for about 5-7 minutes or until golden and crispy.

Toast the Rolls

Wash and peel the potatoes. Cut them into thin strips to create fries.

Prepare the Potatoes

In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).

Heat the Oil

Carefully add the potato strips to the hot oil in batches. Fry until golden brown, about 5-7 minutes. Remove and place on paper towels to drain excess oil. Sprinkle with salt immediately.

Fry the Potatoes

In a mixing bowl, combine fresh arugula, lemon juice, olive oil, and Parmesan cheese.

Season the arugula mixture with salt and black pepper to taste. Toss gently to combine.

Season

Take the toasted sourdough hoagie rolls and fill each with the seasoned arugula mixture.

Assemble

Serve the hoagie with a side of golden fries. Enjoy your Beyond Brawt!

Potatoes

Vegetable oil

Fresh arugula

Preheat the Oven

Wash and trim the ends off the beets. Wrap them in aluminum foil.

Prepare Beets

Place the wrapped beets on a baking sheet and roast in the oven for about 45-60 minutes or until tender.

Roast Beets

Once roasted, let the beets cool slightly before peeling off the skin.

Cool and Peel

In a food processor, combine roasted beets, tahini, garlic, lemon juice, olive oil, water, salt, and pepper.

Blend Ingredients

Blend until smooth and creamy. Adjust seasoning to taste.

Process Until Smooth

Wash and slice the cucumber into thin rounds.

Slice Cucumbers

Wash the asparagus and trim the woody ends. Optionally, blanch them in boiling water for 2-3 minutes for tenderness.

Prepare Asparagus

Toast the sourdough slices in a toaster or on a grill until golden brown.