RECIPES

Beet Burger Baby!

Beet Burger Baby!

Beet burgers rule! They have a sweet caramelized flavour that goes perfectly with a little chilli and some avocado.  The beautiful, pink patty will have you feeling like you know one of the secrets to life…. So lets get this party started! Burgers ½ cooked cup red quinoa 1 egg, whisked 3 tablespoons Spread’em Beet Dip 2 tablespoons lemon juice 1/2 onion, finely chopped 2 cloves garlic, minced 1 teaspoon sea salt some chilli flakes 1 cup fresh beet, grated 2 tbsp fresh parsley, chopped 1/2 cup rolled oats 1/4 cup flax seeds 1 tablespoon coconut oil For the Dressing 1 ripe avocado...

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Beet Cavatelli With Ricotta And Pistachios

Beet Cavatelli With Ricotta And Pistachios

There is something exciting about alternative pasta sauces if you ask me! Here is a delicious variation using our beet dip as the sauce for this perfect, humble pasta dish. You can make any substitutions you like with most of the ingredients to suit your particular tastes. So get inspired and get creative! I want to try this with a nice smoked mozzarella next time and kale buds. Here’s what you’ll need to get started: 1 1/2 cups whole milk ricotta 1/2 cup of spread’em beet cashew balsamic 1/4 teaspoon finely grated orange zest, more to taste or lemon or...

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Jalapeno Ranch Dressing

Jalapeno Ranch Dressing

This is a fun way to make a creamy dressing that can be used for salads, cooked veggies or meatballs! It’s really simple all you need is a blender if you don’t have one a jar with a lid and a little bit of muscle should do the trick as well. Here’s what you’ll need: 1/2 a container of spread’em jalapeno cheesy cashew 1/2 can of coconut milk I use AYOR-D because it doesn’t have xanthan gum or guar gum added 1 juiced lemon 1/2 tsp garlic powder or fresh garlic 1/2 tsp salt 1/2 black pepper 1/2 fresh chives...

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Korean Portobello Mushroom Collard Taco

Korean Portobello Mushroom Collard Taco

Here's a great little recipe to get you inspired for spring! For the Korean BBQ mushroom marinade: 1/4 cup chili paste 2 pitted dates 2 Tablespoons tamari 2 Tablespoon apple cider vinegar 3 cloves garlic 1 Tablespoon grated ginger Blend until smooth, now take 1 portobello cap, gills removed and sliced into long strips. Soak the strips in the marinade. For the walnut chorizo: 1 cup walnuts, pieces or chips 1/3 cup sun dried tomatoes, chopped finely 1 Tablespoon cilantro, chopped 2 or 3 Tablesspoons Spread’em Carrot Chili 1 cloves garlic, minced Pulse walnuts  in the food processor until crumbly. Remove from...

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