RECIPES

Vegan Carrot Cake Cinnamon Rolls

Vegan Carrot Cake Cinnamon Rolls

A sweet combination of carrot cake & cinnamon buns rolled up into one decadent treat. Makes 12 pieces 1 packet yeast 3/4 C unsweetened almond milk 3/4 C carrots, shredded 1/2 Tsp vanilla extract 1/4 C Spread’Em Kitchen buttery spread, melted 3 C flour 1/4 C sugar 1 Tsp salt 1 Tsp cinnamon 1/2 Tsp nutmeg Filling: 1/2 C light brown sugar, packed 1/4 C Spread’Em Kitchen buttery spread, melted 1 Tsp cinnamon 1/2 Tsp nutmeg pinch of salt 1/2 C walnuts, chopped Icing: 1/2 cup SK Buttery spread (softened) ⁠ 1 container SK original cream cheeze (softened)⁠ 1 teaspoon...

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Spinach And Herbed Cheeze Stuffed Pasta Shells

Spinach And Herbed Cheeze Stuffed Pasta Shells

Here’s what you will need: 1 1/2 cup of Marinara sauce 1/2 cup of the Meadow 1 small onion, chopped 2 cloves of garlic, minced 3 handfuls of spinach 1/4 cup of breadcrumbs 3 tbsp oil or butter large pasta shells. We needed 10 and boiled 2 extra. salt and pepper to taste   Pre-heat the oven to 350 F Cook the pasta shells to al dente according to the package instructions. Heat the oil in a pan and add onion and garlic. Sauté until soft. Add the spinach. Stir frequently. Add the breadcrumbs and the Meadow. Stir to incorporate...

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Plant-Based Gingerbread Cookies

Plant-Based Gingerbread Cookies

It’s gingerbread cookie time of the year! We made a batch of gingerbread cookies using our cultured cashew buttery spread and they are so delicious! Here’s what you will need: 2 cups flour 1/3 cup Cultured Cashew Buttery Spread 1/2 cup brown sugar 1/4 cup molasses 1/2 tsp baking powder a mix of gingerbread spices of your choice. We used: 2 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp ground all spice,  1/2 tsp nutmeg, 1/4 tsp cloves, a pinch of cardamom and black pepper.   Melt the buttery spread In a bowl mix together the buttery spread, brown sugar,...

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Pear & Apricot Flatbread With The Delight

Pear & Apricot Flatbread With The Delight

This flatbread is on the sweet side! You can use any base you like – naan, tortilla wrap, pizza, puff pastry – anything works. Here’s what you will need: 1 flatbread base 1 cup chopped onions, we used shallots 1 tsp of oil 1 tsp maple syrup 1 ripe pear, thinly sliced a few slices of The Delight 2 tbsp chopped walnuts or hazelnuts a few leaves of fresh basil more maple syrup for drizzling   Pre-heat the oven to 350 F In a pan heat up the oil over medium heat. Add the onions and stir frequently. Once they...

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Hasselback Butternut Squash

Hasselback Butternut Squash

Here’s a recipe for this gorgeous hasselback butternut squash. You can make it using just one half of the squash keeping the other half for a different recipe, or go all in and double this recipe! For 1 half of a hasselback butternut squash you will need: 1/2 half of a medium butternut squash, peeled 2 tbsp of Spread’em Kitchen buttery Spread 1/8 cup of crushed walnuts 1 tbsp chopped parsley 2 garlic cloves, minced salt and black pepper to taste   Pre-heat your oven to 400 degrees F (200 C). Remove the seeds of the squash using a spoon....

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Spiced Kabocha Squash With Lemon Pepper Sauce

Spiced Kabocha Squash With Lemon Pepper Sauce

Here’s a recipe for roasted and spiced kabocha squash, sometimes called Japanese pumpkin! Here’s what you will need: 1 small / medium kabocha squash 3 tbsp of Spread’em Kitchen Lemon & Black Pepper cashew cream cheese 3 tbsp of oil of your choice 1 tbsp chopped fresh or dry parsley 2 garlic cloves, minced 1 tsp of caraway seeds salt and black pepper to taste   Pre-heat your oven to 400 degrees F (200 C). Slice the squash in half and scoop out the seeds. Line a baking tray with parchment paper. You don’t have to peel the squash, just slice...

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