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S'more Cookie Pizza Featured Image

5 Genius Ways to Hack Store-Bought Cookie Dough

Chocolate chip cookies deserve praise for their modesty and simplicity, but sometimes you want to shake up your dessert game. We’ve got five recipes that use store-bought chocolate chip cookie dough and surpass the humble beginnings of just a plain ol’ cookie. So grab a log of that dough and get ready to give your chocolate chip cookies a new groove.

Cookie smore tart pie

Chocolate Chip Cookie S’more Tart
Press a log of cookie dough into a 9-inch pie plate and up the sides in an even layer. Chill in freezer for 10 minutes. Bake in a 350°F oven for 20 minutes. Let cool. Set oven to broil. Place marshmallows over cookie base to fill the pie. Place under the broiler for 10 seconds. Immediately sprinkle chocolate chucks over top of marshmallows to melt.

Oreo Cookies

Oreo-Centered Cookie
Wrap 3 Tbsp of cookie dough around an Oreo cookie. Bake in a 350°F oven on greased cookie sheet until edges are golden, about 10 minutes.

banana cookie muffins

Banana-Chocolate Chip Muffins
Let a log of cookie dough come to room temperature. Line a 24 cup mini muffin tin with paper liners. Mash 2 ripe bananas into dough and stir to combine. Divide mixture into liners and bake in a 350°F oven  for 15 minutes or until golden and baked through.

Cookie brownies

Chocolate Chip Cookie Dough Brownies
Prepare the batter of boxed brownie mix as per package directions. Pour into a 9×9 inch baking pan. Break up log of cookie dough into 2 inch pieces. Disperse throughout brownie dough. Bake as per brownie directions, or until an inserted toothpick comes out clean.

cookie dough pizza

Milk and Cookies Pizza
Roll out cookie dough into a large circle 1/2-inch thick and bake in a 350°F oven until cookie is cooked through and edges are golden, about 15 minutes. Beat 1 stick of butter with 1/4 cup malted milk powder and 1 1/3 cup icing sugar. Smear over cooled cookie leaving a 1-inch border around the edge. Top with chocolate, or toppings of choice.

Looking for more delicious ideas? Learn 5 Ways to Hack a Can of Cinnamon Rolls.

a bowl of hummus on a white tile background

5 Tasty Ways to Use Hummus (That Aren’t Dip)

Nutritious, filling and most importantly, tasty, hummus is so easy and inexpensive to make that there’s no excuse not to make it from scratch. We all know that hummus is everyone’s go-to dip for vegetables and pita, but how else can you use this popular Middle Eastern condiment? Here are five delicious ideas to hummus-ify your meals.

Basic Hummus Recipe
Traditional hummus contains tahini, a creamy paste made from ground sesame seeds. However, I tend to skip the tahini since I don’t use it in much else. You can make your own tahini by simply grinding sesame seeds and olive oil together in a food processor—and this version is tasty as is.

Ingredients:
1 591 mL can chickpeas, drained and rinsed
1⁄2 cup extra virgin olive oil
2 cloves garlic, minced*
Salt, to taste
Lemon juice, to taste

Directions:
1. Combine chickpeas, garlic and olive oil in a blender, food processor, or a bowl if you’re using a hand blender.

2. Purée the ingredients until everything becomes a smooth and velvety texture, with all the lumps gone. If the mix is too thick, thin it out with a bit of water.

3. Add salt and lemon juice to taste. Continue blending until everything is well incorporated. Store in an airtight container in the fridge.

*If the taste of raw garlic is too strong, use one clove or opt for roasted garlic, which yields a milder, sweeter taste.

Related: One Humble Can of Chickpeas, Six Different Meals to Remember
Hummus_sandwiches

1. Sandwich Spread

Skip the mayonnaise and use hummus to beef up and boost flavour in your sandwiches and wraps. The nutty taste goes especially well with turkey slices, and the creamy texture adds a good contrast to crunchy toppings like cucumber and carrots. In the picture below, I made a vegetarian breakfast sandwich with thinly-sliced mini cucumbers and chunks of leftover, roasted butternut squash from the fridge.

Related: This Healthy Israeli Stuffed Pita is a Sandwich Lover’s Dream
Hummus_PastaSalad

2. Pasta Salad Dressing

Thin out the hummus with olive oil and a bit of water until the consistency is similar to a creamy salad dressing. Add salt and pepper to taste. Toss the dressing in a big bowl of fusilli, penne, or any pasta shape that has crevices to hold on to the hummus. Bonus: if you’re using hummus from the fridge, the cold dressing will help cool down the cooked pasta quicker. Here, I added chopped cucumbers, sliced chicken breast, and roasted corn and onions for a summery weekend lunch with the family.

Hummus_Chicken

3. Chicken Topping

Jazz up a piece of grilled chicken breast by smearing hummus and sprinkling crushed raw almonds on top for some added texture. Bake the chicken at 400ºF for 12-15 minutes until it is well done.

Hummus_SaladDressing

4. Salad Dressing

The strong, garlicky taste of hummus goes especially well with the bitter taste of dark greens. Similar to the pasta salad, dilute the hummus with olive oil and water until it reaches Thousand Island-like consistency. Add a bit more lemon juice and salt, and mix with the greens.

Related: Bright and Beautiful Beet Hummus
Hummus_Soup

5. Hearty Soup

This soup is so thick and creamy (not to mention protein-filled) that this pot can feed four people, especially when you add in the vegetables. Speaking of, you’ll have to sauté the veggies (or better yet, roast for at about 30 minutes at 400ºF) until they’re soft, before you dump them into the pot. If you have any leftover roasted carrots and potatoes in the fridge, use them in this recipe to skip the first step and save time. Save this soup recipe for the cold, winter months when you’ll be craving a hot bowl of soup with a big punch of nutty, garlicky taste.

Ingredients:
2 cups hummus
2 1/2 cups no-salt added chicken broth, plus more for vegetables
2 cups carrots, chopped into small pieces
1/2 cups potatoes, chopped into small pieces
1/2 cup pancetta, chopped
Salt and pepper, to taste
Chopped green onion, to garnish
Grated Parmesan, to garnish

Directions:
1. Bring a splash of chicken broth to a simmer in a saucepan. Add the carrots and potatoes. Cover and let cook until they begin to soften. Add more broth if the pan starts to dry up.

2. Meanwhile, in a medium-sized pot, bring the chicken broth to a boil. Add the hummus and stir until well incorporated. Reduce to a simmer and stir occasionally.

3. Using the same pan used to cook the vegetables, add a bit of oil and fry up the pancetta until it starts to brown. Add it to the soup pot, along with the cooked vegetables. Stir and bring to a simmer.

4. Pour the soup into individual bowls. Garnish with chopped green onion and parmesan. Serve immediately.

Indulge In This Luscious Lobster Poutine

As if poutine wasn’t decadent enough — an indulgence of crispy fries, thick gravy and cheese curds — we’ve amped up the luxuriousness with fresh lobster, salty bacon, diced tomatoes and, of course, loads of gravy. This secretly easy-to-make weekend meal is worth every cheesy, lobster-filled bite.

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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45
Serves: 2 to 4

Ingredients:

For the Fries:
3 russet (baking) potatoes, skin intact, cut lengthwise into 1/2-inch strips or wedges
2 Tbsp extra-virgin olive oil
1/2 tsp salt

For the Toppings:
11/2 cups cooked lobster meat, torn into bite-sized pieces
200 g poutine cheese curds
2 strips cooked bacon, chopped
1 plum tomato, seeded and diced
1 Tbsp chopped fresh parsley
1 cup gravy, heated

lobster-poutine-1

Directions:

For the Fries:
1. Preheat oven to 375ºF.
2. On a large baking sheet, toss all potato ingredients until potatoes are evenly coated.
3. Roast for 25 to 30 minutes until potatoes are tender when pierced with a fork and golden brown on the bottom.

Assembly:
1. On a warm platter, add a bed of fries. Top with lobster, cheese curds and bacon, if using. Ladle over hot gravy (use as much as you like; there may be extra). Garnish with chopped tomatoes, parsley. Serve immediately.

Love poutine? Learn more about the iconic Canadian dish with these 9 fun facts.

chicken sheet pan dinner

Simple Sheet Pan Chicken and Veggie Dinner in Under an Hour

One tray means little mess for this chop, toss and roast creation. Full of hearty, warming winter vegetables and crowd-pleasing chicken, and generously coated with a maple-mustard sauce, you’ll have dinner ready for your family in under an hour.

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Use any in-season vegetables you have on hand such as squash, potatoes, onions and beets. You can also opt for a different protein, such as pork chops, sausages, meatballs or even fish — the options are truly endless.

Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 4

Simple-Sheet-Pan-Chicken-Dinner-2

Ingredients:
1 whole chicken, cut into 6 to 8 pieces, or chicken pieces of choice (breast, drumsticks, etc.)
1 medium turnip, peeled and sliced into boats
1 large carrot, peeled and cut into medium pieces
1 onion, peeled and thickly sliced
1 medium sweet potato, cut into large pieces
1/2 large bulb or 1 small bulb fennel, cored and sliced into thick strips
1 Tbsp chopped fresh sage, more for garnish
1/4 cup Dijon mustard
1/4 cup maple syrup
2 Tbsp apple cider vinegar
2 Tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp ground black pepper

Simple-Sheet-Pan-Chicken-Dinner-4

Directions:
1. Preheat oven to 400ºF. Arrange chicken, vegetables and sage on a large rimmed baking sheet.
2. In a small bowl, whisk mustard, maple syrup, vinegar, oil, salt and pepper until combined. Add to chicken and vegetables, and toss to coat. Evenly space chicken and vegetables, ensuring chicken is skin side-up.
3. Roast for 40 to 45 minutes, until vegetables are tender and chicken is cooked through with crispy skin.
4. Serve with additional fresh sage, if desired.

Simple-Sheet-Pan-Chicken-Dinner-8

Check out these 15 simple recipes for tasty sheet pan suppers.

a bowl of vegan celery soup on a black countertop

7 Ways to Make Your Soups Creamy Without Dairy

During winter’s bitter, blustery days, a warming pot of soup is top of mind. If you’re craving a rich and comforting soup without adding the heaviness of cream, you’ve got plenty of options in your crisper or pantry. It’s time to think outside the box (or carton) with these seven easy, dairy-free thickeners.

a bowl of vegan celery soup on a black countertop

Creamy soups, like this vegan cream of celery soup, don’t have to be loaded with fat or heavy cream.

1. In A Slurry
When it comes down to it, some creamy soups are just white sauces with more liquid added. Building a roux from flour and butter (or margarine), cooking for a few minutes to remove the raw flour flavour, and adding chicken or vegetable stock will give you a sturdy soup without a whisper of cream. Cornstarch, on the other hand, is mixed with a few tablespoons of liquid and then stirred into the soup after it has come to a boil. Either way, the tricks you use to thicken a gravy — flour pastes, cornstarch slurries or even add-ins such as arrowroot or tapioca — can give your soup a thicker mouth feel.

2. Koo Koo For Coconuts 
For creaminess without cream, full-fat coconut milk will add a luscious sheen and body to your broth (you can use low-fat if you must, but it won’t give you as much richness). In Thai cuisine, coconut milk is added to flavourful curry pastes to produce creamy soups that pack a punch, such as this Vegan Thai Curry Pumpkin Soup. If coconuts aren’t your thing, try subbing in soy or nut milk instead, although your soup will be a little thinner in consistency.

3. Against The Grains
Anyone who has ever made a Chinese congee knows the thickening power of rice — absorbing liquid and releasing starch to add a velvety texture when cooked. Add half a cup of rice at the beginning of the simmering period for your soup, and blend when the grains have plumped out. Pressed for time? Try using quick cooking rice instead to shorten the simmering time needed.

4. The Power Of Spuds
Don’t forget the humble potato — adding just one can add significant body and creaminess to your soup. Peel your spud if you desire, or leave it unpeeled and well scrubbed if you’re pureeing the soup afterwards. Just be warned that unless you’re using a full blender, you may end up with visible bits of potato skin sprinkled throughout. A smaller dice or thin slices will help the potato break down quicker in the boiling liquid. Sweet potato or yam can also be used, but keep in mind it will affect the colour of your finished product. You can also raid the fridge for yesterday’s mashed potatoes, leftover potato soup or baked sweet potatoes for a head start.

5. Back To Your Roots
Don’t stop at potatoes — chopped root vegetables, such as parsnips, turnips, rutabaga or carrots, all make economical and easy ways to add velvety texture. Beyond the basics, Jerusalem artichokes or sunchokes, taro or water chestnuts can also be cooked and puréed for body. Try  sneaking in some cauliflower or broccoli for some added vegetable goodness.

6. In A Nutshell
Soft nuts, such as cashews, add a creamy texture when soaked, such as in this vegan cream of celery soup. Nuts can be pre-soaked the night before, or cooked directly in simmering liquid to soften before blending.

7. Check Your Pulses
White beans, such as cannelloni, release a starchiness when cooked that will taste creamy on the palate without providing a dominant flavour. Soak and cook your own, or open a can for convenience, if you desire. Chickpeas or lentils, on the other hand, will impact the taste of your finished soup, but also provide a hearty helping, especially when paired with salty pancetta or bacon.

Looking for comforting soup recipes? Try this Arabic Lentil Soup next.

Super Crispy Salt and Vinegar Potatoes

When I was a kid, I used to eat salt and vinegar chips until my tongue hurt — and that salty, acidic crunch is still just as addictive in my adult life.

If you’re just as keen on this indulgent snack, you can satisfy that craving for tangy, salty chips in the form of roasted potatoes! And the best part is that they can be served as a part of your breakfast, lunch or dinner.

888_salt-and-vinegar-potatoes2

Prep Time: 10 minutes
Total Time: 45 minutes
Serves: 4-6

Ingredients:
1/4 cup vinegar, plus 2 Tbsp
1 Tbsp salt
2 lbs baby potatoes, such as Yukon gold or red skin
2 Tbsp butter, melted
1 Tbsp olive oil
1 tsp sea salt
Pepper, to taste

888_salt-and-vinegar-potatoes

Directions:
1. Preheat oven to 425°F. In a large sauce pan, combine vinegar, salt and potatoes. Add water just until potatoes are covered. Heat sauce pan on high until mixture reaches a boil, reduce to a simmer and continue to cook until potatoes are fork tender, about 10 minutes.
2. Drain liquid. Cut potatoes in half and place on a rimmed baking sheet. Combine butter and olive oil and pour mixture over potatoes, shaking the baking sheet to coat potatoes.
3. Bake in preheated oven until golden brown and crispy, about 30 minutes, shaking the pan every 10 minutes.
4. Remove from oven and immediately drizzle remaining 2 Tbsp of vinegar over potatoes. Garnish with sea salt and season with fresh ground pepper.

Want more tasty tater recipes? Check out these 10 ways Canadians are eating potatoes.

French Onion Soup Pizza Will Satisfy All Your Cravings

Craving a piping hot bowl of French onion soup? Get all the same flavours of this comfort food classic, but in pizza form!

Hand-held slices packed with buttery, caramelized onions and flavourful broth, gooey melted Gruyère and a crispy bread base — this mouth-watering pizza gives fusion a whole new meaning.

888_French-Onion-Soup-Pizza2

Prep Time: 10 minutes
Total Time: 1 hour
Serves: 4

Ingredients:
2 Tbsp unsalted butter
4 cups sliced Spanish onions
1 tsp salt
2 Tbsp Madeira wine
1/2 cup beef stock
1 Tbsp Worcestershire sauce
1 tsp black pepper
2 sprigs fresh thyme, plus 1/2 tsp
1 227g store bought, thin pizza crust
1 cup of Gruyère cheese, shredded
1/2 cup Parmesan cheese, shredded

888_French-Onion-Soup-Pizza

Directions:
1. Heat butter in a large pan over medium heat. Once butter is bubbly and foaming, add the onions and salt. Stir onions to coat in butter and let cook until deep brown and caramelized, about 30 minutes, stirring intermittently.
2. Once onions have caramelized, pour in Madeira wine, stir, and continue to cook until alcohol is evaporated and liquid is fully absorbed into onions, about 1 minute.
3. Preheat oven to 400°F. Add beef stock, Worcestershire sauce, black pepper and thyme to onions. Increase heat to medium and cook until stock fully reduces, about 5 minutes. Drain any residual liquid and remove thyme sprigs.
4. Place the caramelized onions over the pizza crust, leaving a 1-inch border around the edge. Cover onions with Gruyère and sprinkle with Parmesan.
5. Bake in oven until cheese is melted and crust is golden brown, about 20 minutes.
6. Remove from oven and garnish with 1/2 tsp fresh thyme.

Looking for more comfort food goodness? Check out our 16 Satisfying French Onion Soup Recipes.

Easy Stovetop S’mores Dip

Get all the tasty flavours of s’mores in a quick, 4-ingredient chocolate fondue. Heart-shaped strawberries and adorable teddy graham crackers make this feel extra special, but you can use any fruit and cookie of your choosing.

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For all the vegans out there, you can make this dairy-free by using dark chocolate and canned coconut milk.

Prep Time: 5 minutes
Cook Time: 5 minutes
Serves: 4 to 6

Smores-Dip-4

Ingredients:
1/2 cup 18% cream or full-fat canned coconut milk
1/2 cup plus 1 Tbsp semi-sweet chocolate chips, divided
1 tsp vanilla extract
Pinch salt
1 jar marshmallow fluff, divided
2 cups teddy graham crackers or regular graham crackers, divided, for dipping
1 pint strawberries, for dipping

Directions:
1.In a medium saucepan, heat cream until bubbles appear around the edge. Remove from heat; whisk in 1/2 cup chocolate chips, vanilla and salt until uniform. Gently whisk in 1/2 jar marshmallow fluff.

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2. Transfer mixture to a serving bowl. Reserve.

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3.Place oven rack in centre of oven. Preheat broiler to high. Line a large rimmed baking sheet with parchment paper. Dollop remaining marshmallow fluff on baking sheet; broil until puffed and brown on top, about 3 minutes. Cool.

Smores-Dip-3

4. To serve, place toasted marshmallow fluff on top of chocolate dip, crumble over a few graham crackers and remaining 1 Tbsp chocolate chips. Serve with strawberries and graham crackers for dipping.

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Looking for more ways to enjoy this campfire treat? Check out our collection of scrumptious s’mores recipes.

3 Ways with Cauliflower Wings

If you’ve been searching for a healthier chicken wing alternative to please both carnivores and vegetarian diners, look no further. Enjoy classic wings — sans meat — with these three tasty cauliflower wing variations!

Cauliflower-Wings-7

Cauliflower florets offer a pool of flexibility when it comes to flavourings, so get creative with your homemade and prepared sauces. From Thai peanut to maple chipotle to honey garlic, these tasty bites will satisfying your cravings with little caloric impact.

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4

Cauliflower-Wings-12-Thai-Peanut

Crunchy Thai Peanut

Ingredients:
1 small or 1/2 large head cauliflower
1/2 cup natural peanut butter (smooth or chunky)
1 Tbsp minced fresh Thai chili
2 Tbsp lime juice
2 tsp tamari or fish sauce
1/2 tsp ground dried ginger
1/4 cup water, more to thin
1 cup panko breadcrumbs
Minced green onion, to serve
Chopped fresh cilantro, to serve
Sriracha, to serve

Cauliflower-Wings-1-Thai-Peanut-Prep

Directions:
1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
2. Cut cauliflower in half, remove tough core and cut into large florets.
3. In a medium bowl whisk peanut butter, lime juice, chili, tamari or fish sauce, ginger and water until smooth. Mixture should be thick but still run off the spoon; if too thick, add water, 1 tsp at a time until proper consistency. Add panko to a large plate.
4. Working one at a time, dip cauliflower in peanut butter mixture to coat, then coat in panko, shaking off extra. Place on prepared baking sheet. Repeat with remaining cauliflower.
5. Bake for 30 minutes, until cauliflower is tender and panko is crispy. Transfer to a serving plate, top with green onions, cilantro and a drizzle of Sriracha. Serve.

Cauliflower-Wings-1-Chipotle-BBQ-Maple

Maple Chipotle BBQ

Ingredients:
1 small or 1/2 large head cauliflower
1 cup prepared or homemade BBQ sauce
2 Tbsp maple syrup
2 Tbsp apple cider vinegar
2 chipotle peppers in adobo sauce, finely chopped

Directions:
1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
2. Cut cauliflower in half, remove tough core and cut into large florets.
3. In a medium bowl, mix BBQ sauce, maple syrup, vinegar and chipotle peppers until combined. Working one at a time, coat cauliflower in BBQ sauce mixture. Place on prepared baking sheet. Repeat with remaining cauliflower.
4. Bake for 30 minutes, until cauliflower is tender sauce is sticky. Transfer to a serving plate. Serve.

Cauliflower-Wings-Honey-Garlic-Sesame

Honey, Garlic and Sesame

Ingredients:
1 small or 1/2 large head cauliflower
1/4 cup honey
2 Tbsp white miso paste
2 Tbsp rice vinegar or mirin
2 Tbsp water
2 tsp sesame oil
1 tsp dried granulated garlic (no garlic salt)
2 tsp black and/or white sesame seeds, to serve
Chopped fresh cilantro, to serve (optional)

Cauliflower-Wings-5

Directions:
1. Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
2. Cut cauliflower in half, remove tough core and cut into large florets.
3. In a medium bowl, whisk honey, miso, vinegar or mirin, water, sesame oil and garlic until combined. Working one at a time, coat cauliflower in honey mixture. Place on prepared baking sheet and sprinkle with sesame seeds. Repeat with remaining cauliflower.
4. Bake for 30 minutes, until cauliflower is tender sauce is sticky. Transfer to a serving plate and sprinkle with cilantro and chili, if using. Serve.

Cauliflower-Wings-14

Note: Make these as close to baking as possible. The longer the panko sits on the peanut butter mixture, the less crispy it will be.

For another tasty appetizer, try this recipe for Moroccan-spiced cauliflower bites.

poutine week feature image

A Poutine for Each Province and Territory

Oh, Canada! To celebrate Poutine Week, we’re highlighting local ingredients from each province that would make tasty additions to our gravy-covered national treat. Get the fries cooking and your taste buds ready for these creative poutine combos.

Poutine week

British Columbia: Dungeness crab and sautéed wild mushrooms

Yukon: Smoked salmon and citrus crème fraîche

Alberta: Braised short ribs and baked beans

Saskatchewan: Roasted beets and sour cream

Northwest Territories: Ground bison and grainy mustard

Manitoba: Sweet corn and pickled red onions

Nunavut: Grilled caribou and caramelized onions

Ontario: Pulled pork and apple slaw

Québec: Montreal smoked meat and toasted caraway seeds

lobster poutine

Nova Scotia: Lobster and lemon aioli

New Brunswick: Grilled oysters and hot sauce

Prince Edward Island: Clothbound cheddar and stout gravy

Newfoundland and Labrador: Salted cod and summer savory

For more creative ways of making this class Canadian dish, check out our tasty poutine recipes.

Poutine combos by Charlotte Katz.

How to Hasselback All Your Veggies

Hasselback potatoes are an incredible way to bring boring potatoes to life. The thin slices, crispy edges and soft, buttery insides make them a show stopper at any event. Why reserve this amazing cooking technique for potatoes when there’s an endless list of fruits and vegetables that benefit from the hasselback treatment. The thin slices help inject flavour into the centre of the veggie, and there are limitless flavour combinations.

Here are some tips on how to hasselback a variety of vegetables at home, plus the best cooking methods and times.

Hasselback 101
The key to hasselback is perfect slices that don’t quite go all the way through the veggie, leaving a beautiful fan, ready to crisp up in the oven.

Start by arranging veggies on a cutting board between two chopsticks. The chopsticks are there to prevent you from cutting all the way through the vegetable. Using your knife, make incisions into the vegetables at 1/8-inch intervals. Brush each vegetable with olive oil, minced garlic, fresh thyme, salt and pepper. Roast in the oven at the recommended times and temperatures below.

hasselback zucchini

Zucchini
Follow method above. Roast zucchini on a baking sheet at 400°F until tender, about 25 minutes. Sprinkle with Parmesan cheese 5 minutes before removing from the oven.

hasselback squash

Butternut Squash
Peel butternut squash and cut in half lengthwise. Remove pulp and seeds. Arrange cut side down on cutting board and proceed with method. Disperse 6-8 bay leaves into the slices of the squash. Drizzle with olive oil and sprinkle with garlic and thyme. Roast in the oven on a baking sheet at 425°F until tender, about 40 minutes. Drizzle maple syrup over squash 5 minutes before removing from the oven.

hasselback beets

Beets
Be sure to peel the beets before scoring. Follow method above. Cover beets with foil and bake in a 375°F. Remove foil after 20 minutes and continue to bake until beets are tender, about another 25 minutes. Serve with fresh basil and ricotta, or creamy horseradish.

Pear or Apples
Cut pears or apples in half lengthwise. Proceed with recipe, omitting olive oil, garlic and salt. Instead, brush pears with melted butter, brown sugar and cinnamon. Place on a baking sheet and roast at 375°F until just tender, about 30 minutes. Serve with vanilla ice cream or yogurt and chopped walnuts.

Try this recipe for The Pioneer Woman’s Hasselback Potatoes.

The Best Vegan Margherita Pizza

Simple, delicious and comforting, traditional Margherita pizza is made vegan thanks to this tasty, cheese-less recipe that replaces classic mozzarella with non-dairy cheese shreds. The cast iron skillet method is ideal for creating a restaurant-quality pie, helping you get a super-crispy, thin-crust slice without any special equipment.

Whether you’re looking for vegan alternatives or just want to cut back on cheese and dairy, this vegan pizza recipe is a must-try.

vegan-pizza-1

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Serves: 2

Ingredients:
All-purpose flour, as needed
2 tsp fine cornmeal, for pan
1/2 lb fresh pizza dough (from supermarket or local pizzeria), room temperature
1/2 cup strained tomatoes or crushed tomatoes
1 cup non-dairy shredded mozzarella cheese, such as Daiya Mozzarella Style Shreds
1/4 tsp flaky sea salt or fine-grain sea salt
8 fresh basil leaves, torn
2 tsp extra-virgin olive oil, more for hands

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Directions:
1. Place one oven rack in the very bottom slot of the oven. Preheat oven to 500ºF.
2. Sprinkle a medium (12-inch) cast-iron skillet with a light dusting of all-purpose flour and cornmeal.
3. With a bit of flour, work dough to stretch into a round. Add to prepared cast iron skillet, grease hands and finish pressing into place all the way to the outside (this takes a few minutes, but it’s worth the wait for a thin crust).
4. Cover dough with tomatoes and top with cheese. Bake for 15 to 18 minutes, until cheese is bubbling and crust is crisp.
5. Remove from oven, decorate with basil and drizzle with olive oil.
6. Slide onto a cutting board, slice and serve hot.

Check out this collection of 40 comforting recipes you won’t believe are vegan.

The Best Vegan Chicken Noodle Soup

When the weather gets chilly and all you want to do is stay cozy inside, we know exactly what you’ll be craving: a steaming bowl of chicken noodle soup! Our favourite childhood meal, this faux chicken noodle soup is made entirely from plant-based ingredients and we promise you won’t notice the difference.

Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 6-8

888_vegan-chicken-noodle-soup

Ingredients:
1 cup diced yellow onion
1 cup diced carrot
1 cup diced celery
3 garlic cloves, minced
7 cups low sodium vegetable stock
170 g meatless chicken strips (approximately 2 cups)
200 g fettuccine noodles
1/4 cup fresh parsley, finely chopped
2 Tbsp sunflower oil
1/2 tsp dried basil
1/2 tsp fresh thyme
1/2 tsp sea salt
1/4 tsp dried sage
1/4tsp ground pepper

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Directions:
1. Pull apart the meatless chicken strips with your hands to make smaller pieces that look shredded.
2. In a large pot, heat sunflower oil over medium heat and then add meatless chicken strips and brown for 1 minute.
3. Add basil, thyme, sage, sea salt and ground pepper, and continue browning the strips for another 5 minutes.
4. Add onion and sauté for another 2 minutes, allowing them to soften and sweat, stirring occasionally.
5. At this point, add a bit of vegetable stock to lift up the brown bits off the bottom of the pot, stir in celery and carrots and sauté for 4-5 minutes.
6. Add minced garlic and sauté for 2 minutes.
7. Add all the vegetable stock and noodles (you can use any type of pasta, which may vary the cook time) and stir to combine.
8. Cover pot with lid, lower heat and simmer for 15 minutes, or until noodles are tender and cooked through.
9. In the last 2 minutes of cooking, add in parsley.
10. Serve immediately.

3 Healthy Baked Veggie Fries

Homemade vegetable fries, baked right in the oven, are a healthier way to get your fry fix. Just like potatoes, sturdy vegetables such as rutabaga, carrot, parsnip and zucchini, can withstand the heat of the oven needed for a crispy, golden-brown exterior and tender interior. These nutrient-rich frites offer great flavours and texture, in a healthy-carb package that was made for dipping.

Here are three simple variations of oven-baked French fries, along with a few tips on how to get them crisp, plus tasty dip ideas.

Italian-Zucchini-Fries-2

Veggie Fry Baking Tips
– After slicing, pat vegetables dry with a cloth or paper towel to remove excess moisture.
– Coat veggies in cornmeal or panko bread crumbs to add another layer of crunch to the exterior.
– Use the convection setting on your oven if you have it; baking at a higher heat (400ºF to 425ºF) for slightly less time. Circulating air means a crispier exterior.
– Use a high-temperature cooking oil, such as grapeseed, avocado, camelina or olive oil (not extra-virgin) to avoid smoke in the hot oven.
– Enjoy the fries as fresh as possible – like their deep-fried counterparts, these will soften as they cool.
– Make sure your parchment paper brand can withstand heat up to 425ºF.

Dip Ideas
Classic ketchup
Curry mayonnaise
Tzatziki
Greek yogurt with chipotle and lime
Garlicky honey mustard
Marinara sauce
Homemade cheese sauce

Rutabaga-Fries-1-1

Rutabaga Herb Oven Fries

Prep Time: 5 minutes
Total Time: 40 minutes
Serves: 4

Ingredients:
1 large rutabaga, peeled and cut into 1/2-inch matchsticks
2 Tbsp olive oil or grapeseed oil
1 tsp herbs de Provence or dried thyme
1/2 tsp salt
Ground black pepper, to taste

Directions:
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. Add all ingredients to prepared baking sheet and toss to combine; spread into a single layer.
3. Roast for 30 to 35 minutes, or until tender and golden brown on the underside. Serve.

Italian-Zucchini-Fries-3

Italian Zucchini Panko Wedge Fries

Prep Time: 5 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:
1/4 cup panko breadcrumbs
1 tsp Italian seasoning or dried oregano
1/4 tsp salt
2 zucchini, halved crosswise and lengthwise, cut into thick sticks
1 Tbsp olive oil or grapeseed oil

Directions:
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. Combine panko, Italian seasoning or dried oregano and salt on a plate. Coat zucchini in oil. Press zucchini into breadcrumbs and line up on prepared baking sheet.
3. Roast for 25 to 30 minutes, until zucchini is tender and golden brown on the underside. Serve.

Sesame-Carrot-Fries-1

Sesame Carrot Shoestring Fries

Prep Time: 5 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:
4 carrots, peeled, halved crosswise and cut into thin matchsticks
1 Tbsp olive oil or grapeseed oil
1 tsp toasted sesame oil
1 tsp black or white sesame seeds
1/4 tsp salt

Directions:
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. In a medium bowl, toss carrots with olive oil, sesame oil, tamari and sesame seeds. Transfer to prepared baking sheet and spread into a single layer.
3. Roast for 25 to 30 minutes, or until carrots are crisp and beginning to caramelize. Serve.

For more healthy alternatives, check out these 13 baked versions of your favourite fried foods.

vegan shepherds pie on a speckled countertop

Vegan Shepherd’s Pie with Crispy Cauliflower Crust

There’s something ultra-comforting about a wintery shepherd’s pie. But this vegan version turns the concept of the classic comfort food on its head. Protein-packed lentils and vegetables are smothered in an easy pan gravy and topped with lean puréed cauliflower.

This veganized shepherd’s pie is not only nutritious, delicious and satisfying, it’s also really easy to make. All your guests — meat-eaters and vegans alike — are sure to enjoy a scoop of this cozy meal.

vegan-shepherds-pie-recipe

Prep Time: 10 minutes
Cook Time: 1 hour, 13 minutes
Total Time: 1 hour, 23 minutes
Serves: 4

Ingredients:

Filling
3/4 cup uncooked brown lentils
1 Tbsp coconut oil or vegan butter
2 cups finely chopped savoy cabbage
2 stalks celery, diced
1 carrot, diced
1 clove garlic, minced
1 cup water
1 Tbsp balsamic vinegar
1 Tbsp tomato paste
1 Tbsp vegan Worcestershire sauce
1/2 tsp salt
Ground black pepper, to taste
1/8 tsp ground cloves

Crispy Cauliflower Crust
1/2 head cauliflower, roughly chopped
2 Tbsp extra-virgin olive oil
1/2 tsp salt
Ground black pepper, to taste

Directions:
1. Preheat oven to 375ºF.

2. For the filling, add lentils to a medium saucepan, cover with 3 inches water, bring to a boil, reduce to medium and cook, uncovered, for 20 to 30 minutes, until tender. Drain. Reserve.

3. For the crust, steam cauliflower until very tender. Add to a food processor along with olive oil, salt and pepper, and purée until smooth. Reserve.

4. In a large high-sided skillet, heat coconut oil or vegan butter over medium heat. Add cabbage, celery, carrot and garlic. Sauté for 5 to 8 minutes, until vegetables are almost tender. Thoroughly stir in reserved cooked lentils, water, vinegar, Worcestershire, tomato paste, salt, pepper and cloves.

5. To assemble, pour filling mixture into an 8×8-inch square glass or ceramic baking dish; smooth surface. Add dollops of cauliflower crust over top and smooth to cover filling. Bake for 25 to 35 minutes, until bubbling and beginning to brown on top. Serve.

Love Allison’s vegan shepherd’s pie? Be sure to try her easy vegan spaghetti bolognese next.

Seared Salmon and Crispy Tofu Poke Bowls

The bowl of the moment is most certainly the poke bowl, coming to your kitchen straight from Hawaii.  A spin on the traditional fish salad,  the poke bowl is typically composed of raw ahi tuna, seaweed and rice with a few simple, versatile garnishes. It’s lighter, fresher fare that makes a fun lunch or dinner.

Ahi tuna and sushi-grade salmon is a challenge to come by in regular grocery stores, and specialty markets can be expensive. But, you can make a poke bowl at home that suits your locale and budget by searing some wild salmon, or using vegetarian-friendly tofu. Experiment with the vegetables in this bowl, like avocado and steamed greens, or even some juicy fresh mango.

Enjoy these abundant bowls for a taste of warm Hawaiian sunshine.

Poke-Bowl-5

Prep Time: 20 Minutes
Total Time: 25 Minutes
Serves: 4

Ingredients:

Bowl Components
2 cups cooked short grain brown rice or sticky white rice
1 diced cucumber
1 diced carrot
1 diced cooked or raw beet
1 diced roasted red pepper
1 cup finely shredded kale
1 sheet nori (seaweed)
1 fresh red chili, thinly sliced
Black or white sesame seeds

Dressing
2 Tbsp sweet white miso
2 Tbsp unseasoned rice vinegar
1 Tbsp hoisin sauce
1 Tbsp maple syrup
1 Tbsp sesame oil

Poke-Bowl-1

Seared Salmon Poke Bowl
4 oz (per serving) fresh wild salmon (skinned or skinless)
1 tsp black or white sesame seeds
2 tsp coconut oil

Crispy Tofu Poke Bowl
4 oz (per serving) extra-firm tofu, cubed
1 tsp black or white sesame seeds
2 tsp coconut oil

Directions:

Seared Salmon Poke Bowl
Heat a large nonstick skillet over medium-high heat. Press sesame seeds into top of salmon. Add oil to hot pan followed by salmon, seed side-down. Sear for 2 to 3 minutes; flip and cook until desired doneness (about 30 seconds to 1 minute for medium-rare). Transfer to a plate. Remove skin from salmon (if it has it) and flake into large pieces. Reserve.

Poke-Bowl-4

Crispy Tofu Poke Bowl
Heat a large nonstick skillet over medium-high heat. Coat tofu with sesame seeds. Add oil to hot pan followed by tofu. Sear for 1 to 2 minutes per side, or until golden brown. Transfer to a plate. Reserve.

Poke-Bowl-2

Assembly
To large serving bowls, add a mound of rice. Add your vegetables of choice, leaving a space for desired protein. Add salmon or tofu (or both) to bowls, sprinkle with sesame seeds and garnish with chili. Serve warm or chilled drizzled with dressing.

Poke-Bowl-6

Looking for more creative takes on sushi? Try making this shareable sushi pizza.

vegan-mac-and-cheese

Creamy Vegan Cauliflower Mac and Cheese

Dairy-free and delicious, a “cheese” sauce made from cauliflower and nutritional yeast (aka “nooch”), hugs macaroni noodles for a classic comfort food made into a modern masterpiece. Enjoy this super-creamy vegan dish, right out of the pot or top with breadcrumbs and bake for a casserole-style of mac and cheese. Either way, it’s family-friendly comfort food with a twist!

vegan-mac-and-cheese2

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Serves: 6

Ingredients:
1/2 head cauliflower, roughly chopped
1/4 cup plus 2 tsp extra-virgin olive oil, divided
1 tsp unseasoned rice vinegar
1 tsp ground turmeric
1 tsp dry mustard
1/2 tsp salt
Ground black pepper, to taste
1/4 tsp granulated garlic (not garlic salt)
Pinch, ground nutmeg
1 cup unsweetened soymilk or other non-dairy milk
3 cups dry macaroni noodles
1/2 cup nutritional yeast
3/4 cup panko breadcrumbs
1 tsp Italian seasoning

vegan-mac-and-cheese1

Directions:
1. Preheat oven to 350ºF.
2. Bring a large pot of water to the boil; salt well. Cook macaroni according to package directions, drain and add back to pot.
3. Steam cauliflower until very tender. Add to a food processor or blender along with 1/4 cup oil, vinegar, turmeric, mustard, salt, pepper, garlic, nutmeg and milk. Purée until smooth and add to cooked noodles, mixing well to combine. Pour into a large casserole dish.
4. In a small bowl, combine panko, Italian seasoning, nutritional yeast and remaining 2 tsp oil. Top macaroni with breadcrumbs and bake for 30 to 40 minutes, until hot and crisp on top. Serve.

Great-Canadian-Toque-Cake

Get Cozy with the Great Canadian Toque Cake

This winter, let’s embrace the cold (and even celebrate it) with this chilly-weather inspired cake. Ultra-Canadian both inside and out, this maple and nutmeg flavoured dessert reminds us of bundling up for snowy winter days spent tobogganing or skating on the local rink.

Toque Cake

To create this super cute cake, simply carve a small layer cake into the domed shape before using a few decorative piping techniques to mimic different knit patterns with buttercream icing. Pop a pom-pom on top, and add a few marzipan maple leaves for extra Canadian flair!

This gorgeous cake is a perfect, whimsical showstopper for any party this season.

Toque Cake

Bake Time: 24 to 26 minutes
Total Time: 75 to 90 minutes
Serves: 6 to 10

Ingredients:

Maple Nutmeg Cake
2 1/2 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup pure maple syrup
1 tsp vanilla extract
2 large eggs
1 cup buttermilk
Red gel food coloring (optional)

Maple Buttercream
1 cup unsalted butter, softened
3 to 4 cups confectioner’s sugar
1/4 cup maple syrup
1 to 2 tablespoons milk

Assembly
2 oz marzipan (or fondant)
Red gel food coloring

Toque Cake

Directions:

Maple Nutmeg Cake

1. Pre-heat oven to 350°F. Grease and flour 3 6-inch round cake pans. Set aside.
2. In a mixing bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
3. Using an electric mixer, beat the butter until smooth. Add in the sugar and mix on medium until light and fluffy. Add in the maple and vanilla. Mix until combined.
4. With the mixer on medium-low speed, add in the eggs 1 at a time. Stop the mixer and scrape down the sides and bottom of the bowl.
5. With the mixer on low, add in 1/2 the dry ingredients. Once combined, stream in the buttermilk. Add in the remaining dry ingredients and mix until just combined. Do not over mix.
6. Remove 1/3 of the batter and mix in the red gel food coloring until desired shade is achieved. Mix the remaining plain batter by hand until smooth.
7. Place the red batter in one of the prepared cakes pans. Evenly divide the remaining batter between the other 2 pans. Bake for 24 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack for 10 to 20 minutes before removing the cakes from their pans.

Maple Buttercream
1. Using an electric mixer, beat the butter until smooth. With the mixer on low speed, gradually add in the sugar and maple syrup and mix until combined. Once combined, turn the mixer up to medium-high and beat until fluffy, 3 to 5 minutes. Add more sugar and/or milk until desired consistency is reached.

Red Buttercream
1. Make 1/2 the frosting used for our Red Rose Cupcakes.

Toque Cake

Assembly
1. Once the cakes are cool, trim the tops of the red layer and 1 of the white layers. Place the trimmed white layer on a cake board or serving dish. Spread on about 1/2 cup of buttercream with an offset spatula or the back of a spoon. Top with the red layer and repeat with the last white layer (dome side up, if present).
2. Using a long, serrated knife, trim and carve the cake into a domed shape. Save the cake scraps and set aside.
3. Once the cake has been carved into the shape of a toque, crumb coat the cake with a thin layer of buttercream all over.

Toque Cake
4. Fill 2 piping bags fitted with decorative piping tips with the red and maple buttercream. Stating from the bottom, pipe rows of the maple buttercream 1/3 of the way up (or until the red cake layer appears). Pipe red buttercream where the red cake layer is. Continue on to pipe maple buttercream over the top layer of cake.
5. For the pom-pom on top, gather a portion of the scraps and roll/form into a large cake ball. Place on top of the cake and pipe on red buttercream using a grass piping tip.
6. Tint the marzipan with red gel food coloring. Roll out to about 1/8 to 1/4 inch and cut out maple leaves using a small cookie cutter. Place on the cake as desired.

Toque Cake
7. For the maple buttercream (white) piping details, use a small rose tip (104) to pipe roses of small, interlocking V’s to create the woven pattern. Reverse the direction of the piping every-other row.
8. For the red buttercream piping details, use a small star tip (18) to pipe ropes (spirals) of buttercream. Use a grass tip to cover the pom-pom on top.

Toque Cake

Looking for more Canadian cake inspiration? Try our 15 Cool Canadian Cakes.

 

6 different types of biscotti on a dark wood tabletop

1 Easy Biscotti Recipe, 6 Tasty Holiday Cookies

Biscotti is a classic Italian cookie that’s double baked to make a dunk-able coffee treat. While the classic flavours are delicious, we decided to try something new with six seasonal variations. From a crunchy version jam-packed with pretzels and hazelnut spread, to refined flavours like lemon, rosemary and cranberry, there’s a variation that everyone will enjoy. No matter what your sweet tooth is asking for, it can be found in one of these recipes.

Whip up a batch or two for your holiday hosting, and serve alongside your favourite hot beverage for a delightful after-dinner treat.

Italian Biscotti

Ingredients:
2 1/2 cup flour
1 1/2 tsp baking powder
1 tsp salt
1/2 cup butter, softened
1 cup sugar
2 eggs
2 tsp vanilla

Directions:
1. Preheat oven to 350 °F. Prepare a baking sheet lined with parchment paper.

2. Stir flour, baking powder and salt together in a bowl.
In the bowl of an electric mixer, combine butter and sugar. Beat until mixture is pale, light and fluffy. Add in eggs 1 at a time and then vanilla. Add in dry ingredients in 2 parts while mixing on low speed just until combined.

3. Divide dough in 2 equal portions. Roll into 2 logs, then flatten the top to resemble long rectangles, 2 inches wide and 12 inches long.

4. Bake logs 2 inches apart on baking in the centre rack of oven until logs are firm to touch and bottoms are beginning to golden, about 30 minutes. Remove from oven and let cool slightly.

5. Once logs are cool enough to handle, place them on a cutting board. Slice each log into 1-inch thick pieces on a slight bias. Lay the cut side down on prepared baking sheet and bake until cookies are firm, about 20 minutes.

Biscotti

Variations:

Cranberry, Lemon and Rosemary
Complete steps 1 and 2. Fold in 1 1/2 cup dried cranberries, zest of 1 lemon and 2 tsp fresh rosemary, finely chopped. Proceed with recipe.

Nut and Seed
Complete steps 1 and 2. Fold in 1/2 cup poppy seeds, 1/2 cup pumpkin seeds, 1/2 almonds, 1/2 cup sesame seeds, 1/2 pistachios (any combination of nuts and seeds is good). Proceed with recipe.

Hazelnut, Coconut and Pretzel
Stir 1/4 cup of hazelnut spread into dough just until marbled. Add in 3/4 cup unsweetened desiccated coconut and 3/4 cup roughly chopped pretzels. Proceed with recipe.

Mocha Latte
Omit 1/4 cup of flour and replace with 2 tsp espresso powder and 1/4 cocoa powder. Proceed with recipe. After steps 1 and 2, add 1 1/2 cups of white chocolate wafers. Proceed as per recipe.

Matcha Green Tea and White Chocolate
Add 1 Tbsp of matcha green tea powder with flour, baking soda and salt. After steps 1 and 2, stir in 1 1/2 cups of white chocolate chips. Proceed with recipe.

Cinnamon Roll
Mix 3 tsp cinnamon, 1/2 cup brown sugar and 3/4 cup chopped walnuts in a bowl. Divide dough into 2 portions. Roll one dough portion into a 10×10-inch square. Sprinkle 1/2 the cinnamon mixture over the dough and roll. Form roll into 2×12-inch log and place on cookie sheet. Repeat with remaining dough portion. Bake as per recipe.

Craving more baking inspiration? Check out Anna Olson’s Best Cookie Recipes.

Vegan Cashew Cheese

Making Vegan Cheese at Home is Easier Than You Think

You don’t have to be vegan to enjoy vegan cheese, but it helps if you crave a rich, creamy spread that’s easy to make and works in a variety of recipes and applications.

If that sounds delicious, well, it is. Just ask Toronto chef Doug McNish. The classically trained chef turned vegan, and author of Vegan Everyday, says that in addition to great flavour and texture, swapping dairy for nut or seed-based cheese carries significant health benefits, too, as they’ve got lower cholesterol and heart healthy fats.

Once-upon-a-grocery-store, waxy, highly processed iterations were giving vegan cheeses a bad name, but these days chefs are concocting ambitious non-dairy cheeses, aging and fermenting them into fanciful creations like vegan Bries and Camemberts, and even vegan blues. They’re delicious, but McNish doesn’t recommend replicating them at home — unless you have a science degree and a cheese cave. For most of us, a simple, spreadable soft cheese is a great starting point.

McNish’s cashew ricotta (see below) is a classic entry level recipe, made by soaking raw cashews until soft, then blending them with lemon juice, sea salt, red peppers, garlic and cheesy tasting, B12-packed nutritional yeast. The resulting spread tastes great on crackers or toast, and makes a hearty, filling lasagna ingredient.

Cashew Vegan Cheese

Experiment by adding herbs or roasted vegetables, or swapping pumpkin seeds for nuts (just be sure to add a glug of olive oil to make up for the lost fat when substituting seeds). Cashews are the easiest, creamiest nut to work with, but any high-fat, raw nut will do.

Doug McNish’s Herbed Cashew Ricotta Cheese 

Ingredients:
4 cups raw cashews, soaked for 30 minutes and divided
1 cup red pepper, roughly chopped
2 tsp dry dill
1/2 cup lemon juice, divided
4 peeled garlic cloves
1 Tbsp fine sea salt
3 Tbsp nutritional yeast
1/2 cup water, divided

Directions: 
1. In a food processor fitted with a metal blade, process red pepper, dill, 1/4 cup lemon juice, garlic, salt, nutritional yeast and 1/4 cup water. Process mixture until smooth with no large pieces remaining. Add 2 cups of soaked cashews, and process again until smooth, stopping the machine as necessary to scrape down the sides of the bowl using a rubber spatula. Remove from the food processor and transfer to a mixing bowl.
2. In a blender, combine remaining cashews, lemon juice and water. Blend until smooth and creamy, stopping the machine as necessary to scrape down the sides. Combine the pureed cashews from the blender with the cashews from the food processor. Using a rubber spatula fold the two together until well combined. Refrigerate for 1 hour to allow the cashews to chill and slightly firm up. Serve immediately or store refrigerated for up to 7 days.

Tip: To soak the cashews for this recipe, place in a bowl and cover with 8 cups water. Cover and set aside for 30 minutes or overnight. If storing overnight, refrigerate. Drain, discarding soaking water.

Looking for more delicious recipes? Try these 25 Vegan Desserts Even Non-Vegans Will Love.