RECIPES

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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Beet Tartare With Dill & Truffle Cream Cheeze

Beet Tartare With Dill & Truffle Cream Cheeze

Here’s a recipe for this vibrant plant-based appetizer Appetizer for 3-4 people: 3-5 roasted beets, medium to small 3 tbsp of Spread’em Kitchen Dill & Truffle cashew cream cheeze 2 tsp olive oil 1 tbsp chopped dill 1 tbsp capers 1 small shallot, finely chopped 2 tsp of apple cider or white wine vinegar salt and black pepper to taste Serve with: Crackers, toasted bread.   Combine all ingredients except for Dill & Truffle cream cheeze. We used a food processor but you can finely chop all the ingredients. If using a food processor – pulse it a few times. You...

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