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Broccoli Salad on a Quinoa Bite

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Broccoli Salad on a Quinoa Bite
Ingredients
Quinoa Bites
  • 3 cups cooked quinoa
  • 1 egg
Broccoli Salad
  • ½ red onion chopped
  • 10 grape or cherry tomatoes halved
  • 3 cups raw broccoli cut stems and florets into pieces
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1 avocado
  • 2 tablespoons Snowdon House Infused Vinegar any flavour you choose
  • 2 tablespoons hemp hearts
  • ½ cup cooked quinoa
Instructions
Quinoa Bites
  1. Combine Quinoa with the egg until well mixed.
  2. Spoon 1 tablespoon of mix into 3-inch muffin tins and cook for 20 minutes.
  3. Lower the oven temperature to 200°F.
  4. Remove the quinoa bites from the muffin pan. Place on lined cookie sheet.
  5. Bake for 15 minutes.
  6. Remove from the oven and turn them over to continue baking for 10 more minutes until crisp.
  7. Cool and store in zip lock bag to retain crispness.
Broccoli Salad
  1. Chop all vegetables and place in a bowl.
  2. Add hemp hearts, seeds and quinoa.
  3. Place avocado in bowl and cream with the vinegar. Toss onto salad, mixing well.
Assembly
  1. Top Quinoa Bites with salad and serve.

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Fresh Ricotta Cheese on Garlic Crostinis Topped with Ginger Coconut Dahl

Fresh Ricotta Cheese on Garlic Crostinis Topped with Ginger Coconut Dahl

 

fresh ricotta cheese on garlic crostini topped with ginger coconut dahl
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Fresh Ricotta Cheese on Garlic Crostinis Topped with Ginger Coconut Dahl
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Course: Appetizer, Side Dish, Snack
Ingredients
  • Snowdon House Ginger Coconut Dahl
  • Baguette or Crostini
Ricotta
  • 8 cups whole milk
  • 1 cup whipping cream
  • 1/2 tsp salt
  • 3 tbsp lemon juice
  • 1 clove of garlic
Instructions
Crostinis / Baguette Cut into Slices
  1. Preheat oven to 350F brush with olive oil bake for 8 - 10 minutes. Cut slices of red pepper for garnish and bits of cilantro, set aside.

Snowdon House Ginger Coconut Dahl
  1. Prepare according to directions on the package.

Ricotta
  1. Line a sieve with cheesecloth and place over top of a bowl. Set aside.

  2. Combine milk, cream and salt in a large pot on medium heat and bring to a full boil. Reduce heat to low and add lemon juice and garlic. Summer starring until mixture curdles, about 12 minutes.

  3. Pour mixture into sieve and set aside to drain, about 1 hour. Place ricotta in container with lid and it can be refrigerated for up to two days. Makes about 3.5 cups. Save whey and add to a pot of soup, freeze if needed.

  4. To serve, spread a generous spoon of fresh ricotta on a crostini slice. Spoon Ginger Coconut Dahl mixture on top. Garnish with red pepper and cilantro sprigs.

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Asian Vegetable Strudel

Asian Vegetable Strudel
This delicious strudel is easy to make and is the perfect appetizer for any party. Combined with Snowdon House Infused Vinegar as a reduced dipping sauce this is a recipe you won’t want to share — but you should!

Asian Vegetable Strudel

 

Asian Vegetable Strudel
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Asian Vegetable Strudel
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Appetizer, Snack
Ingredients
  • 1 Bottle Snowdon House Infused Plum and Basil Vinegar
  • 4 cups Nappa Cabbages finely chopped
  • 1 cup Stemmed Mushrooms a blend of regular or shittake works
  • 1 cup Shredded Carrots
  • 1/2 cup Beansprouts
  • 1/2 cup Chopped Celery
  • 1/2 cup Green Onions thinly sliced
  • 1 tsp Grated fresh ginger
  • 2 tbsp Soya Sauce
  • 1 tsp Sugar
  • 1 tsp Corn Starch mixed with 2 tablespoons water (you may need to add a little water if it gets to thick to fast)
  • 1/2 tsp Sesame Oil
  • 1/4 tsp Black Pepper
  • 1 tbsp Butter melted
  • 2-3 tbsp Peanut Butter
  • Sesame Seeds
  • 20 Dumpling Wrappers
Instructions
For the Filling
  1. Prepare dumpling wrappers with a light dressing of peanut butter add filling.

  2. Fold dumplings in half with a fingertip of water to seal them.

  3. Place rolls side by side in pan top with melted butter and sesame seeds.

  4. Make score marks in the top of the rolls

  5. Cook for for 10-15 minutes or until golden brown.

Dipping Sauce
  1. Reduce 1 bottle of Snowdon House Plum and Basil vinegar to a thick dipping sauce. Stir continuously.

 


 

 

 


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