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Spicy Peanut Tofu

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Spicy Peanut Tofu
Course: Appetizer, Main Course
Ingredients
  • 2 tbsp olive oil
  • 1 small onion
  • 2 cloves garlic, chopped
  • 1 cup Snowdon House Apple Cardamom Vinegar
  • 1/4 cup natural peanut butter
  • 2 tbsp soya sauce
  • 1/2 tsp crushed red chilli peppers
  • 1 block extra-firm tofu, cubed ( remove extra moisture by drying with a paper towel)
Instructions
  1. Sautee garlic and onion in oil.  

  2. Add the vinegar, peanut butter, soya sauce, crushed chillis and stir until well combined.   

  3. Add the tofu, bring to a boil and simmer till sauce is creamy.  

  4. Serve over steamed rice, quinoa or noodles.

  5. This is also good cold as an appetizer.

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Pulled Jackfruit

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Pulled Jackfruit
Course: Main Course
Ingredients
  • 1 can Jackfruit in water 570 ml
  • 2 tbsp Snowdon House Smoky BBQ Rub
  • 1 tbsp Snowdon House Pork Rub
  • 1 bottle Snowdon House Peppered Nasturtium Vinegar
  • 1 onion medium-sized
  • 1-2 cloves fresh garlic
Instructions
  1. Place all ingredients in a slow cooker for 4-6 hours. 

  2. It is ready when you can pull the jackfruit with a fork. It looks and tastes like pulled pork amazing.

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Portobello Mushroom Stuffed with Ginger Coconut Dahl Soup

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Portobello Mushroom Stuffed with Ginger Coconut Dahl Soup
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Main Course
Servings: 4 people
Ingredients
  • 1 packet Snowdon House Ginger Coconut Dahl Soup
  • 1/4 CUP nutritional yeast
  • 4 portobello mushrooms
  • 1 tbsp coconut oil
Instructions
  1. Preheat oven to 350 F

    Prepare Snowdon House Ginger Coconut Dahl Soup Mix according to the instructions; it takes approximately 20 minutes.

    Remove the stems from the mushrooms and chop finely, then sautee in a fry pan with coconut oil. Remove from heat. In a bowl, mix the nutritional yeast, ginger coconut dahl and chopped mushroom stems.

    Line a baking sheet with parchment paper or a silicone baking mat.

    Stuff mushrooms with the mixture, place on the baking sheet and bake for 20 to 25 minutes, or until the mushrooms are cooked through. Serve with a medley of fresh spinach, peppers and cucumber.

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Quinoa Tart with Spinach

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Quinoa Tart with Spinach
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
Course: Appetizer, Main Course, Side Dish
Ingredients
  • 1-2/3 cup water
  • quinoa
  • 1 egg
  • 7-8 mushrooms
  • 1/2 red onion chopped
  • 1/2 bag of spinach
  • 1 tsp dried chillies
  • salt to taste
  • Nut Cheese
Instructions
  1. Place quinoa and water in pot and bring to a boil, turn down heat and cook for 12 minutes until fluffy. Remove from heat and let rest with lid on for five minutes.

  2. Beat egg and mix with quinoa. Place mixed quinoa crust on parchment paper or a silicone mat to make a 10-inch circle - spread evenly and bake for 15 minutes at 375 until light brown.

  3. Saute mushrooms, onion, and spinach until done. Place to the side. 

  4. Make Nut Cheese.

  5. To assemble, place quinoa tart on plate, spread nut cheese and place mushroom layer on top. Serve hot or cold. Slice with pizza cutter.

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Quinoa Quiche

“I stumbled upon a recipe using quinoa as a crust for a tart and thought I would modify it as a crust for quiche. The thing I love most about this crust is how when it’s mixed with my farm eggs it is bright yellow: sunshine on a gloomy day! So below follows my rendition. A great way to add extra protein to a recipe is to use quinoa as a crust.” –  Laura Waters, Seaside Magazine

 

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Quinoa Quiche
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Course: Breakfast
Ingredients
  • ½ cup qunioa
  • 1 cup water
  • 6 eggs
  • cup parmesan cheese
  • ¼ tsp garlic powder
  • 1 yellow pepper sliced
  • 1 red pepper sliced
  • 6 mushrooms sliced
  • ½ red onion diced
  • ½ cup cream
  • 4 oz goat cheese crumbled
  • 2 tbsp butter
Instructions
  1. Preheat the oven to 375°

  2. Place quinoa and water in a saucepan and bring to a boil on high heat. Reduce to low, covering and cooking until quinoa is tender and water is absorbed (about 15 minutes). Remove from heat; leave covered for an additional five minutes.

  3. In a medium bowl stir together one egg, parmesan cheese and garlic powder. Add quinoa and stir until mixed. Turn mixture into a lightly oiled pie plate or glass baking dish and press evenly along bottom and up sides. Bake until crust is slightly brown (about 20 minutes).

  4. In a fry pan, sautée the mushrooms, onion and peppers until tender. Place in the bottom of the cooked crust with crumbled goat cheese. Whisk together the remaining eggs, add the salt and pepper and gently add the cream.

  5. Pour over mixture in baking dish and bake for 30 minutes until done. Cool before serving (about 30 minutes). Lovely served with some hot buttered bread. Enjoy!

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Pork Tenderloin with Mushrooms and Curried Yam

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Pork Tenderloin with Mushrooms and Curried Yam
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 
Course: Main Course
Ingredients
  • 1 kg Pork Tenderloin (trim fat off first) diced in 1 inch cubes
  • 6-7 mushrooms sliced
  • 1/2 large red onion chopped
  • 1 can (338 mL) coconut milk
  • 1 package Snowdon House Curried Yam Dip Mix
  • 2 tbsp Snowdon House Exotic Mushroom Rub
  • 3 tbsp sour cream
  • 3 tbsp butter
  • salt and pepper to taste
Instructions
  1. The night before or several hours before preparing, mix the can of coconut milk and the package of the curried yam dip together. Cover and let rehydrate. The longer this sits the better. Do not refrigerate. 

  2. When ready to prepare sautee the mushrooms and onions in the butter on medium heat until golden brown, stirring frequently. Add the pork and sautee until it starts to turn brown. Add the coconut milk and the mushroom rub to the pan and simmer for about a 1/2 hour to 1 hour. Add sour cream and serv salt and pepper to taste and serve over quinoa, pasta or rice.

Recipe Notes

 

 

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Curried Lentils and Portobello Mushrooms

Stuffed Portobello Mushrooms

Curried Lentils and Portobello Mushroom
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Curried Lentils and Portobello Mushrooms
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
Course: Main Course
Ingredients
  • 1 Snowdon House Curried Lentil Soup Mix
  • 1/2 cup Shredded Mozzarella Cheese
  • 4 Portobello Mushrooms
  • 1 tbsp butter
Instructions
  1. Preheat over to 350F

  2. Prepare Snowdon House Curried Lentil Soup Mix according to instructions. This takes about 20 minutes.

  3. Remove stems from mushrooms and chop finely, sautee in a frying pan with butter.

  4. Remove from heat. In a bowl mix the mozzarella cheese, curried lentil soup and chopped mushroom stems.

  5. Linea baking sheet with parchment paper or a silicone baking mat. Stuff mushrooms with mixture, place on tray and bake for 20 - 25 minutes until mushrooms are done.

  6. Serve with a medley of roasted vegetables or corn on the cob.


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Stuffed Eggplant with Shrimp Filling

stuffed eggplant with shrimp filling
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Stuffed Eggplant with Shrimp Filling
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Course: Appetizer, Main Course, Side Dish
Ingredients
  • 2 tbsp olive oil
  • 2 medium eggplants cut in half lengthwise and hollowed out to 1/4 inch of flesh
  • 2 tbsp Snowdon House Onion & Garlic Dip Mix
  • 1 tsp dried oregano
  • 1/4 cup grated parmesan cheese and parmesan petals
  • 1/2 cup flavoured beer bread crumbs
  • 1 tsp fresh chopped parsley
  • 1 cup shredded mozzarella cheese
  • 1/2 pound uncooked shrimp meat
  • 2 tsp Snowdon House Cherry Blossom Vinegar
  • salt and pepper to taste
Instructions
  1. Preheat oven to 325F

  2. Heat Olive Oil in a large skillet over medium heat. Roughly chop eggplant and add to pan with onion and garlic dip, oregano, pepper, and Cherry Blossom Vinegar. Cook and stir until lightly browned, add uncooked shrimp meat and cook until pink.

  3. Add bread crumbs and parmesan cheese. Spoon mixture back into eggplant, and sprinkle with mozzarella cheese.

  4. Bake in oven for 30 minutes or until eggplant is fork-tender and the cheese is bubbly.


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Smoked Salmon Benedict with Lemon Verbena Sauce

Smoked Salmon Benedict with Lemon Verbena Sauce
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Smoked Salmon Benedict with Lemon Verbena Sauce
Course: Breakfast, Main Course
Ingredients
  • 2 tbsp butter
  • 1 shallot
  • 3 - 4 cups spinach leaves
  • 1/2 cup lemon verbena vinegar
  • 1/4 cup cream
  • 1 tbsp lemon verbena vinegar for egg water
  • 8 crumpets or English muffins
  • 8 eggs
  • 8 slices smoked lox
  • garnish with fresh chives and blossoms
  • salt and pepper to taste
Instructions
  1. For the sauce: melt the butter and add shallot. Cook until it is soft but not brown. Add the lemon verbena vinegar. Add half of the spinach until wilted then add the remaining spinach. Cook until soft, puree and add salt and pepper and cream. Poach eggs until whites are firm and yolks are still soft. About four minutes. Keep water below a simmer. Remove from water with slotted spoon removing excess water.

  2. Toast crumpets place two crumpets on each plate and top with egg, add slice of salmon. Reheat the sauce and spoon over the salmon, sprinkle with chives and blossoms.


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Crabapple & Fir Briewich

crabapple and brie sandwich

Crabapple and fir briewich
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Crabapple and Fir Briewich
Course: Main Course, Snack
Ingredients
  • 1 package Snowdon House West Coast Bread Mix
  • 340 mL Soda Water or Douglas FirEssence
  • 1 small brie
  • Snowdon House Crabapple and Fir Brietopper
Instructions
  1. Bake Bread according to instructions. Cool slightly and slice.

  2. Place bread slices in frying pan. Place a piece of brie on the bread and top with the Crabapple and Fir brie topper. Cook on medium heat until the brie melts. Serve with more toppings (like red onion!)


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