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Ah, Thanksgiving leftovers. What’s not to love!
It’s easy to figure out what to do with all the mashed potatoes and pie (eat it, duh) – but what about the extra can of cranberry sauce and all of those leftover herbs in your crisper drawer?
Make use of both in this recipe for this decadent Herbed Cashew Cheese and Cranberry Crostini. The best part? You can use either canned cranberry sauce or homemade/fresh, and you can mix and match the herbs you have leftover (we love the combination of fresh rosemary and thyme).
INGREDIENTS
2 cups raw, unsalted cashews, soaked overnight and drained
1/2 cup water
2 TBSP lemon juice
1 TBSP extra virgin olive oil (plus more for brushing crostini aka rice cakes)
1 clove garlic
1/2 TSP white miso
1 TSP sea salt
pinch of fresh cracked pepper
1 TBSP nutritional yeast
1/2 TSP onion powder
1 TBSP finely minced fresh rosemary
1 TSP finely minced fresh thyme
1 pack of Smartbite Snacks rice cakes
Cranberry Sauce (about 1 cup)
PREP
Preheat oven to 375°F.
METHOD
1. Place soaked/drained cashews in high-speed blender, along with lemon juice, water, extra virgin olive oil, garlic and miso. Blend until cashews are completely smooth. Stop blender frequently to scrape down the sides of the blender and incorporate mixture together. If necessary, use blender tamper to help mix everything together during blending.
2. Once smooth, transfer the mixture to a medium bowl and add sea salt, fresh cracked pepper, nutritional yeast, onion powder, minced rosemary and minced thyme, mixing thoroughly. Taste for seasoning and place in refrigerator for 1 hour (mixture will firm up during this time).
3. Prepare a baking sheet with parchment paper or nonstick baking mat. Arrange rice cakes on baking sheet and lightly brush each piece with olive oil.
4. Bake for 2-3 minutes. Remove from oven and set aside to cool slightly.
5. Spread the herbed cashew cheese evenly.
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Happy Halloween! If you're throwing a Halloween party, you have to serve more than candy and alcohol. We made this olive tapenade the other evening and honestly we could NOT stop eating it. Those little crunchy pieces of toasted rice cakes topped with ample quantities of olive goodness were going down like gangbusters.
Fall means different things to different people. Some of us love the crunch of leaves underfoot; some savor a crisp autumn breeze; some want nothing more than a mug full of hot liquid spiked with seasonal flavours.
But let's not kid ourselves: at this time of year, it's really all about the pumpkin. Maybe we're just pumpkin enablers, but if you ask us, there's nothing wrong with a seasonal pumpkin addiction. That's why we are sharing with you today our favourite pumpkin soup recipe for those chilly nights.
