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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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No-bake, no-stress. This light, creamy, fresh dessert is very simple, requiring only 8 ingredients and 15 minutes prep time (plus chilling).
This chia pudding is delicious on its own—and even better when layered with home made strawberry compote. The only hard part of making this Strawberry Maple Chia Pudding is waiting six hours for the chia seeds to thicken, chill, and soak up the maple-almond-coconut liquid.
If you've got a calendar and can count a little bit in Spanish, you know what's happening today: Cinco de Mayo! It's that annual celebration of all things Mexican that is celebrated mainly in the Estados Unidos but we love to participate in the holiday by enjoying the dishes from one of the most beautiful countries in the world.
This year, we are keeping it simple. Lately we’ve been all about that salad life. Salads are easy, light and there are so many options you can go for. Cinco de Mayo is the perfect occasion to expand out of your taco truck state of mind and try something other than a cheese quesadilla.
