CASHEW “CHEESE” WITH DRIED FRUIT AND PISTACHIOS
Ingredients
Serves 4
1 tbsp (15 ml) warm water
½ tbsp (7 ml) agar-agar flakes
1 tbsp (15 ml) olive oil
1 shallot, diced
2 garlic cloves, minced
1 cup (250 ml) raw cashews, soaked overnight
1 tbsp (15 ml) miso paste
1 tbsp (15 ml) nutritional yeast
4 tbsp (60 ml) vegan cream cheese
salt and pepper, to taste
2 tbsp (30 ml) pistachios, chopped
2 tbsp (30 ml) dried apricots, chopped
Instructions
- In a small bowl, mix warm water with agar-agar until dissolved. Set aside.
- In a skillet over medium heat, warm oil. Add shallots and garlic and sauté until soft. In a high-powered blender, add sautéed shallots and garlic, drained soaked cashews, miso paste, nutritional yeast, vegan cream cheese and dissolved agar-agar water mixture. Blend until smooth. Add salt and pepper to taste.
- Line 2 small ramekins or bowls with plastic wrap. Divide chopped pistachios and chopped apricots between ramekins. Pour cashew cheese into ramekins, but do not stir. Place in fridge and allow to set for 8 hours or overnight. When ready to serve, flip cashew cheese upside down into a serving dish and remove plastic wrap. Serve with baguette or crackers. Can be refrigerated for up to 3 days.
Drink Pairings
MUSHROOM WALNUT PÂTÉ
Ingredients
Serves 2 to 4
1 cup (250 ml) water
½ cup (125 ml) dried porcini mushrooms
2 tbsp (30 ml) olive oil
4 tbsp (60 ml) vegan butter, divided
1 shallot, diced
4 garlic cloves, minced
¼ cup (60 ml) fresh thyme, stalks removed
2 cups (500 ml) chopped cremini mushrooms
1 Portobello mushroom, chopped
½ cup (125 ml) walnuts
¼ cup (60 ml) dry sherry
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) balsamic vinegar
1 tsp (5 ml) white miso paste
salt and pepper, to taste
Instructions
- In a saucepan over high heat, bring 1 cup (250 ml) water to a boil then add dried porcini mushrooms. Reduce heat to medium and simmer for 20 minutes. Strain and set liquid aside. Discard porcini mushrooms.
- In a skillet over high heat, heat olive oil and 2 tbsp (30 ml) vegan butter. Add shallots, garlic, thyme and chopped mushrooms. Reduce heat to medium and sauté for about 10 to 15 minutes, until soft. Add ½ cup (125 ml) of reserved porcini liquid, walnuts and sherry and cook until liquid is absorbed, about 5 minutes. Allow to cool for 10 minutes. Transfer mixture to a food processor, add soy sauce, vinegar and miso paste and blend on high until smooth. If mixture is too dry, add spoonfuls of remaining porcini liquid until pâté is spreadable. Add salt and pepper to taste.
- Transfer mixture to a medium-sized ramekin, press pâté down until surface is flat. Melt remaining 2 tbsp (30 ml) vegan butter. Pour butter over pâté and refrigerate for 4 hours or overnight.
- Serve pâté at room temperature with bread or crackers. Can be refrigerated for up to 3 days.
Drink Pairings
BEET HUMMUS
Ingredients
Serves 2 to 3
1 large beet, peeled, cut into 1-in (2.5 cm) cubes
1 cup (250 ml) canned chickpeas, drained
1 garlic clove
½ cup (125 ml) water
¼ cup (60 ml) tahini
1 lemon, juice only
salt and pepper, to taste
Instructions
- Over a pot of boiling water, place beet cubes in a colander with a lid. Steam until fork-tender, about 15 minutes.
- In a food processor, add steamed beets, chickpeas, garlic, water, tahini and lemon juice and blend on high until smooth. Season with salt and pepper. Serve in a bowl with crackers on the side. Can be refrigerated for up to 1 week.
Drink Pairings
SUN-DRIED TOMATO PESTO
Ingredients
Serves 2 to 3
1 cup (250 ml) oil-packed sun-dried tomatoes
½ cup (125 ml) toasted pine nuts
1 cup (250 ml) fresh cilantro, packed
1 garlic clove
1 tbsp (15 ml) lemon juice
salt and pepper, to taste
Instructions
- Strain 1 cup (250 ml) of sun-dried tomatoes from a jar reserving ¼ cup (60 ml) of the oil.
- In a food processor, add all ingredients with reserved oil and blend until spreadable. Sun-dried tomatoes can be very salty, so taste pesto first before adding any salt. If needed, add salt just before serving. Can be refrigerated for up to 2 weeks.
Drink Pairings
TRUFFLE ALMOND “RICOTTA”
Ingredients
Serves 2 to 3
1 cup (250 ml) raw almonds
1 tbsp (15 ml) nutritional yeast
1 lemon, juice only
½ cup (125 ml) warm water, plus more if needed
2 tbsp (30 ml) truffle oil
salt and pepper, to taste
Instructions
- In a bowl, cover almonds with lukewarm water, set aside and let soak for 8 hours or overnight.
- Strain almonds and add to a high-speed blender with nutritional yeast, lemon juice and water, add water gradually while blending until mixture is silky smooth. Add more water if needed to achieve this consistency.
- Stir in truffle oil and salt and pepper to taste. Serve with crackers or bread. Can be refrigerated for up to 1 week.
Drink Pairings
SPICED NUTS
Ingredients
Serves 2 to 3
2 tbsp (30 ml) tamari sauce
1 tbsp (15 ml) sumac spice
1 tbsp (15 ml) honey
1 cup (250 ml) mixed raw nuts
1 tbsp (15 ml) lemon zest, for garnish
1 tbsp (15 ml) fresh mint, finely chopped, for garnish
Instructions
- Preheat oven to 325 F (170 C).
- In a small bowl, mix tamari, sumac and honey. Toss nuts in mixture to coat then spread on a baking sheet lined with parchment. Bake for 10 to 15 minutes. Toss every 5 minutes to avoid burning honey. Let nuts rest and sprinkle with lemon zest and mint.
Drink Pairings
WARM POTATO SALAD WITH HERB LEMON VINAIGRETTE
Ingredients
Serves 3 to 4
4 cups (1 L) new potatoes, halved
10 bacon slices, cooked, chopped
2 cups (500 ml) chopped asparagus, cut into ½-in (1.25 cm) pieces, steamed
2 tbsp (30 ml) capers
5 sprigs fresh dill, chopped
½ cup (125 ml) fresh parsley leaves
1 lemon, juice only
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) Dijon mustard
salt and pepper, to taste
Instructions
- In a large saucepan, add potatoes and just enough water to cover. Boil until potatoes are fork-tender, about 20 minutes depending on size. Check occasionally to avoid overcooking.
- While potatoes are boiling, in a large bowl, whisk together capers, dill, parsley, lemon juice, olive oil and Dijon. Strain potatoes and add to bowl while still hot. Add in bacon and asparagus. Toss a few times to coat, add salt and pepper to taste and serve immediately.
Drink Pairings
CRISPY CHICKPEA CAKES SERVED WITH LEMON DILL SAUCE
Ingredients
Serves 4
1 cup (250 ml) sour cream
½ tsp (2.5 ml) finely grated lemon zest
2 tsp + 1 tbsp (10 ml + 15 ml) lemon juice, divided
3 garlic cloves, finely minced, divided
1 tbsp (15 ml) finely chopped fresh dill
salt and pepper, to taste
1 cup (250 ml) canned chickpeas, drained and well rinsed
¼ cup (60 ml) finely chopped leek
2 tsp (10 ml) Dijon mustard
2 tsp (10 ml) olive oil
1 cup (250 ml) cooked white quinoa
¾ cup (175 ml) crumbled feta cheese
½ cup (125 ml) frozen peas, thawed
¼ cup (60 ml) pine nuts
1 large egg, beaten
Instructions
- In a medium bowl, whisk together sour cream, lemon zest, 2 tsp (10 ml) lemon juice, 1 minced garlic clove and dill until well combined. Season with salt to taste. Refrigerate for at least 1 hour or until ready to use.
- Preheat oven to 400 F (200 C). Line a baking sheet with parchment paper and set aside.
- In bowl of a food processor fitted with a steel blade attachment, add chickpeas, leek, Dijon mustard, oil, remaining 1 tbsp (15 ml) lemon juice and 2 minced garlic cloves. Pulse until a very coarsely textured paste forms. Transfer to a large bowl along with cooked quinoa, feta, peas and pine nuts. Stir with a wooden spoon or spatula to combine. Add egg and season with a good pinch of salt and pepper before stirring again to incorporate. Mixture should be moist and sticky, but able to hold its shape when formed into a small patty. Form mixture into 2½-in (6 cm) diameter patties before placing on prepared baking tray. Will have approximately 12 patties total.
- Bake chickpea cakes until fragrant and golden brown on the bottom, about 18 to 20 minutes. Remove tray from oven, wait 2 minutes, gently flip each chickpea cake over and return tray to oven to bake until cakes are golden brown and lightly crisp, another 10 to 15 minutes. Allow chickpea cakes to cool on baking tray for 3 to 5 minutes before transferring to a serving platter. Enjoy while warm with lemon dill sauce.
Drink Pairings
HASSELBACK POTATOES
Ingredients
Serves 2
2 small Yukon Gold potatoes, washed and scrubbed
¼ cup (60 ml) butter, melted, divided
2 tsp (5 ml) salt
½ tsp (2.5 ml) pepper
¼ cup (60 ml) cheddar, grated
3 strips thick-cut bacon, cooked, patted dry and coarsely chopped
1 tbsp (15 ml) chives, finely chopped, for garnish
1 tbsp (15 ml) sour cream, for garnish
Instructions
- Preheat oven to 375 F (180 C).
- Cut slits into potatoes ¼-in (0.5 cm) apart, careful not to cut all the way through. Place potatoes on a baking sheet and brush with half the melted butter, making sure to get butter between slices. Season with salt and pepper. Bake in oven for 30 minutes. Remove from oven and slightly pull apart slices if they are sticking together. Brush with remaining butter. Bake for another 30 minutes, until potatoes are golden brown and cooked through.
- Sprinkle cheese and bacon over potatoes then return to oven for another 5 minutes, until cheese has melted. Plate potatoes and garnish with sour cream and chives.
Drink Pairings
STEAKHOUSE HASH BROWN
Ingredients
Serves 2
4 medium white potatoes, peeled and grated, soaked in cold water for 10 minutes
¼ cup (60 ml) butter, melted, divided
1 tbsp (15 ml) sea salt
3 tbsp (45 ml) sour cream, to garnish
1 tbsp (15 ml) chives, to garnish
Instructions
- Rinse grated soaked potatoes until water runs clear. Drain and squeeze out all water in a dish towel until completely dry. Mix with 2 tbsp (30 ml) of melted butter and sea salt.
- In a 6-in (15 cm) non-stick frying pan over medium heat, add 1 tbsp (15 ml) melted butter. Add potatoes, pressing down to form a cake. Cook for 5 to 8 minutes, or until golden brown on bottom. Place a plate on top of pan and flip upside down so hash brown flips onto plate. Place pan back onto heat and add remaining butter. Gently slide hash brown back into pan and continue cooking until other side is crisp and golden brown and potatoes are cooked through. Place on a serving plate and garnish with sour cream and chives.