RECIPES

Roasted Pepper Tart

Roasted Pepper Tart

It's savory with a hint of sweet, a touch of tart and a whole lot of creamy.  When you can't decide between pizza or pasta, we have the dish for you.  You'll need: 1 sheet of puff pastry (or any pastry)⁠1 lb of mixed peppers⁠The Classic⁠ semi- firm Cheese Block 2 onions, sliced⁠oil, salt, pepper, ⁠capers⁠walnuts for garnish⁠1 tbsp mustard⁠⁠1. Roast the peppers for 20 mins at 400 F⁠2. Caramelize the onions - heat 3 tbsp of oil in a pan, add the onions and cook, stirring occasionally for 15-20 minutes⁠3. Roll out the puff pastry sheet. Score it around the...

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Creamy Avocado Green Goddess Sandwich

Creamy Avocado Green Goddess Sandwich

This colossal sandwich is creamy, crunchy and packed with flavour.  An easy meal you can throw together at anytime of the day.   Here’s what you’ll need: Toppings ¼ cup finely chopped chives 3 tbsp vegan mayonnaise ¼ cup chopped parsley ¼ cup Spread ‘Em ‘Spinach & Artichoke’ dip 1 lemon, halved 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt, freshly ground pepper 1 ½ cups  arugula ¼ English hothouse cucumber, thinly sliced 1 avocado, thinly sliced 4 slices grainy bread 8 ounces Spread ‘Em ‘The Classic,’ sliced ¼ inch thick 2 cups sprouts (such as broccoli sprouts...

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Colourful Stuffed Peppers

Colourful Stuffed Peppers

Make these bright colourful peppers a part of your weekly line-up.  Here’s what you’ll need. Ingredients: The Classic 3 in bell peppers, cut half lengthwise, (any colour will do) ⁠3/4 cup uncooked rice, (we used white) ⁠1 1/2 cups water⁠1 tablespoon quality plant oil⁠1/2 cup large red onion, finely chopped (about 2.5 chopped onion)⁠2 cups butternut squash, peeled and chopped into ¼” – ½” cubes (about half a small butternut squash)⁠2 tablespoons vegetable broth⁠2 teaspoons ground cumin⁠2 teaspoons coriander⁠2 teaspoons fennel seeds⁠2 teaspoons garlic powder⁠1-1/2 teaspoons salt, or to taste⁠1 cup purple cabbage, chopped⁠1 cup drained/ rinsed cooked chickpeas⁠ Cooking...

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Fudgy Vegan PB Brownies

Try these chewy chocolatey vegan brownies made with cashew butter. • 1/2 cups Spread’Em Kitchen Buttery Spread, melted⁠•  1 1/2 cups sugar⁠• 1/3 cup almond milk⁠• 1 cup flour⁠• 3/4 cup cocoa powder⁠• 3/4 Tsp baking powder⁠• 1/4 Tsp Salt⁠• 2 Tsp vanilla extract⁠• 1 cup peanut butter chips (or any kind you fancy)⁠⁠Instructions:⁠1. Preheat oven to 350F⁠2. Line your baking pan with parchment paper⁠3. In a large bowl whisk together the melted buttery spread and sugar. Then whisk in the almond milk & vanilla.⁠4. In a separate bowl combine the flour, cocoa powder, baking powder & salt.⁠5. Combine the...

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Faux Devilled Eggs

Faux Devilled Eggs

Here’s a creative way to enjoy the classic flavours of devilled eggs without the eggs! Makes 10 fake devilled eggs 10 small potatoes 6 Tbsp Spread’Em Lemon & Black Pepper cream cheeze Salt & pepper 1/4 Tsp turmeric 2 Tbsp grainy dijon mustard 1 Tbsp yellow mustardGarnish Paprika Dried chili flakes Green onion, sliced   Directions Boil potatoes in a large pot of salted water until tender. The time it will take to boil the potatoes will vary depending on the size of potatoes. Drain them and rinse with cool water.When the potatoes are cool enough to handle, cut each one in...

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Smokey Vegan Corn Chowder

Smokey Vegan Corn Chowder

Craving a big bowl of coziness? You’ve come to the right place. This veggie chowder is warm & satisfying with a bit of a spicy kick! Makes 2-3 servings. Double up if you need to! 1 Tbsp olive oil 1/2 C onion, diced 1/2 C carrot, diced 1 Tsp smoked paprika 1 Tsp cumin Salt and pepper 2 C veg broth 1 C potatoes, diced 1.5 C corn (we used frozen) 1/2 C zucchini, diced 1 C  milk (we used unsweetened almond) Spread’Em Big Smoke firm cheeze Spread’Em Jalapeno & Lemon cream cheeze   Directions Heat 1 tablespoon of olive...

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