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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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Spring has officially sprung and while we cannot enjoy blooming flora due to full-time self-isolation (duh!!!), we can compensate by bringing spring-y bright colours to our plate bowl. It’s breaking news to no one that food in bowls has been trending for a while now. You can eat smoothies, burritos, and sushi and even soups 😯😯😯 in bowls now. It’s a pretty good trend, we think. Bowl food is easy—you can eat with one hand and text with the other—it looks great on Instagram, and it’s at least 10 percent healthier than food on a plate (don't quote us on this). Plus, why call it a salad when you can call it a Buddha bowl?
Now what exactly is a Buddha bowl we asked out loud?
“You are one with the universe,” the Buddha bowl cooed. “You have entered a state of bliss. You have ascended to the highest levels of human consciousness, and by the way, you look absolutely stunning today.” We sighed the sigh of the self-satisfied, boosted the saturation on the iPhone photo we just snapped, and dug in.
Okay, okay, okay, we totally made that part up. But whenever people utter these two words to describe deep-rimmed dishes overflowing with vibrant food, we wonder if that’s what's going on for them. So we rolled our sleeves and started looking for more info and this is what we found. The concept of the Buddha bowl is a favorite of yogis and health bloggers, particular those of the vegan persuasion. But what are they, exactly, apart from something we can’t stop seeing each time we scroll through our Instagram feed?
We made it. It’s December 24. Before we break out our January resolution pants, though, we’ve got some healthy and quick holiday cookies to squeeze in.
PSA: making linzer cookies isn't easy. They look and are extra. The shapes. The sandwich technique. The perfect dusting of powdered sugar. Who has time for that when you still need to decorate your Christmas tree which you haven’t bought yet, cook a five course Christmas dinner, wrap your Christmas presents that Amazon delivery guy should deliver today (fingers crossed) and keep your sanity while handling all this Christmas jazz.
