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Garden Vegetable Empanada

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Garden Vegetable Empanada

The sweet potato dough can be made a couple of days ahead of time. I chose to make two large pies,  but you could roll the dough into small rounds and stuff them individually. Fill them and then freeze them and bake them as you need them. To freeze, place them on a parchment-covered baking sheet and flash freeze then place in a tub or Ziploc bag. Alternately you can make the filling and stuff it into a puff pastry crust.

You can also make this with leftover garden vegetable soup, but you will have to cook away more of the water and add meat.  If the soup is too watery it will make the pastry mushy.

Course: Main Course
Ingredients
Dough
  • 1 lb Sweet Potato You need 1 1/2 cups of cooked sweet potatoes
  • 1 cup all-purpose flour Substitute gluten-free flour
  • 1/2 cup whole wheat flour Substitute coconut flour
  • 1/2 cup cornmeal
  • 1/4 tsp salt
  • 2 tbsp olive oil
Filling
  • 1 pkg Snowdon House Garden Vegetable Barley Soup Mix
  • 6 cups water
  • 1/2 lb ground round Substitute Vegan Ground Meat
Instructions
Dough
  1. Preheat oven to 350°. Prick the sweet potato and place on a baking mat or parchment paper. Takes approximately 1 hour to bake. Let cool, peel and mash the potato well.

  2. Place both flours in a bowl with the cornmeal and the salt. In a mix-master beat the 1 ½ cups of sweet potato with the coconut oil till smooth. Gradually add the dry mixture until a smooth dough forms.

  3. Place the dough in wrap and place in the fridge for an hour.
Filling
  1. Mix the garden vegetable soup mix with water and cook for 45 minutes until moist but not wet. 

  2. In a separate pan cook your ground beef drain any fat away and add to soup mix. 

  3. Let cool

Empanada
  1. Divide your dough in half. This is a sticky dough and you will have to add flour as you roll it. ( I rolled mine on a piece of floured parchment paper, and then flipped it onto a silicone baking sheet and stuffed the dough on it.) It made the transferring process so much easier. 

  2. Flour a surface area and roll the dough to make a circle (approximate 8-10 inch). 

  3. Place half the filling mixture in the centre of the dough.

  4. Wrap the dough around the filling, sealing the edges with water. 

  5. Bake for 35-40 minutes at 350° until the bottom of the dough is light brown and the top is firm to touch.

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Mild Curry Nasi Goreng

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Mild Curry Nasi Goreng
Course: Main Course
Ingredients
  • 1 pkg Snowdon House Mild Curry Soup Mix
  • 5 cups water
  • 3-4 chicken thighs all fat removed and cut into strips
  • 1 tablespoon olive oil plus 2 tablespoons separated
  • 3 pieces celery chopped very small for crunch
  • 1/2 cup frozen or freeze dried peas
  • 2 eggs
  • 4 green onions, chopped for garnish
  • 2 tablespoons toasted sesame seeds
Instructions
  1. Place Snowdon House Mild Curry soup Mix in a pot and add 5 cups water. Cook on medium heat till most of the water has been cooked off, about 35 minutes.

  2. Place 2 tablespoons olive oil, cooked rice mix, celery, chicken in a fry pan on medium heat and start to fry. As rice starts to brown and steam add 2 eggs. Whisk them very quickly in the rice so you have ribbons of egg running through the rice.

  3. Cook until the egg is done (about a minute). Place on a platter and garnish with green onions and toasted sesame seeds.

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Baked Squash with Mulligatawny

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Baked Squash with Mulligatawny
Ingredients
  • 2 medium-sized butternut squash (cut squash into 1.5 inch slices)
  • 1 small acorn squash (cut the lid off)
  • 1 pkg Snowdon House Mulligatawny Soup Mix
  • 6 cups water
  • ½ cup soaked cashews
  • 1 tablespoon almond butter
  • ¼ cup hemp seeds for garnish
  • Pinch paprika (for dusting)
  • Pinch turmeric (for dusting)
Instructions
  1. Preheat the oven to 350°

  2. Place sliced squash face down on the parchment sheet. Bake 35-40 minutes till done. Remove from the oven. Let cool a bit and remove seeds.

  3. In a saucepan place 6 cups of water and add the mulligatawny soup. Cook for 35-45 minutes until most of the water has been absorbed. Make sure the peas are fully cooked. Add the cashews and almond butter.

  4. Place on a platter for serving.  Fill each slice of squash with Mulligatawny and garnish with hemp seeds. Dust with paprika and turmeric.

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Mushroom & Cauliflower Pasta

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Reginette Pasta with Cauliflower & Mushroom Sauce
Ingredients
  • 1 bag La Triestina Reginette Pasta Noodles
Sauce
  • 1/2 head cauliflower, broken and cut into pieces
  • ½ cup coconut milk
  • 3 cloves garlic
  • 1/8 tsp salt
  • 1 tablespoon olive oil
  • 2/3 cup cashews
  • 4 tablespoons Snowdon House Lemon Verbena Ginger Vinegar
  • Pinch chilli peppers
Topping
  • 1 tablespoon olive oil
  • 250 g sliced mushrooms
  • 2 cloves garlic
  • Salt and pepper to taste
Instructions
  1. Sautee mushrooms garlic in a frying pan with salt and pepper. Cook till done.

  2. In a saucepan, boil the cauliflower for 3-4 minutes. Drain and place in blender. 

  3. Add coconut milk, garlic, salt, olive oil, cashews, Snowdon House Lemon Verbena Ginger Vinegar and chilli peppers. Blend till smooth.  If the mixture is too thick, add a little more vinegar. 

  4. Gently warm on the stove till pasta is cooked. 

  5. Bring pasta water to a boil. Add the pasta and cook for 3 minutes. Drain and do not rinse.

  6. Arrange cooked pasta on a platter, cover with sauce and top with garlic and mushrooms.

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Spaghetti Squash Pizza

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Spaghetti Squash Pizza Crust with Roasted Vegetables
What a delightful paring of vegetables that reduces carbs and a tantalises the tastebuds. You can make this vegan by substituting the eggs for either a flax seed egg or a chia egg and the mozza for a vegan cheese. Another alternative is to make it into small individual pizza and everyone can top there own pizza. While the spaghetti squash is baking you can prepare the vegetables. Both of these preparations acan we done a day ahead and then baked on the day you wish to serve it.
Ingredients
The crust
  • 1 Medium spaghetti squash
  • 2 large eggs
  • ½ cup shredded mozzarella cheese or vegan mozza
  • ½ tsp garlic salt
  • Cooking spray
The topping
  • ½ red pepper, sliced
  • ½ yellow pepper, sliced
  • ½ cup onions, sliced thin on mandolin
  • 2 cloves garlic
  • ½ cup grated carrot
  • 7 mushrooms
  • ½ pkg enoki mushroom chopped (Remove the bottom inch of the mushroom and don’t use.)
  • ½ cup Snowdon House Infused Vinegar*
  • 1 tbsp olive oil
Instructions
Spaghetti Squash
  1. Place the squash on a parchment paper-lined baking sheet. Puncture the squash so the hot air can be released when cooking. This takes about an hour and can be done a day ahead. 

  2. Once the squash is cooked, scoop out the flesh and place in the centre of a tea towel.  You must wring out the excess moisture. I used 3 towels to insure the squash was as dry as it could be. This will ensure a better texture for the crust.

Crust
  1. Preheat oven to 400°
  2. Beat the eggs, cheese and garlic together.  Stir in the squash until combined. Line a baking sheet with either a silicone sheet or parchment paper. Press the squash mixture into a 10-inch circle as even as possible and bake until golden (about 20 minutes).

Roasted Vegetables
  1. Set the oven to 350°

  2. Place sliced and chopped vegetables on a baking tray lined with a piece of parchment or a silicone sheet and top with vinegar, salt and pepper and 1 tablespoon oil. Toss the vegetables and bake till done (about 10-15 minutes). 

Pizza
  1. Reset your oven temperature to 400°.

  2. Once crust and vegetables are cooked you are ready to assemble your pizza. Top crust with vegetables and add with your choice of cheese. Bake an additional 10 minutes until done

Recipe Notes

*May I suggest any one of the following infused vinegar flavours: Peppered Nasturtium for a fiery finish, Douglas Fir for a subtle citrus taste, or the Lemon Verbena for an intense lemony tang. All will impart a different flavour into the vegetables.

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Split Pea & Ham Shepherd’s Pie

 

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Split Pea & Ham Shepherd's Pie
Ingredients
  • 1 pkg Snowdon House Split Pea Soup mix
  • 8 cups water
  • 1 small cooked ham steak cut into cubes (bone removed)
  • 8-10 yukon gold potatoes
  • 1 /2 cup sour cream
  • ½ cup mozzarella cheese
  • ¼ cup parmesan cheese for topping
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350°

  2. Cook potatoes in water, until done. I leave the peel on and mash. 

  3. Add the sour cream, salt and pepper, and mozzarella cheese to the mashed potatoes and stir till mixed.

  4. Place 8 cups of water in a saucepan and add Snowdon House Split Pea soup mix. Stir and cook on medium heat for 1 hour until most of the liquid is absorbed. 

  5. Add the cubed ham steak at the 25-minute mark.

  6. Place the soup and ham mixture in the bottom of an ovenproof casserole dish. Top with the mashed potato mixture and sprinkle with parmesan cheese.

  7. Bake until the cheese is melted and potatoes start to turn brown

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Pulled Pork

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Pulled Pork


Course: Appetizer, Main Course
Ingredients
  • 1 pork shoulder roast
  • 2 tbsp Snowdon House Smoky BBQ Rub
  • 1 tbsp Snowdon House Pork Rub
  • 1 bottle Snowdon House Peppered Nasturtium Vinegar
  • 1 medium-sized onion.
  • 1-2 cloves fresh garlic
Instructions
  1. Place all ingredients in a slow cooker for 4-6 hours. It is ready when you can pull the pork with a fork. Amazing!

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Spaghetti Squash Hummus

 

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Spaghetti Squash Hummus

This smooth and creamy squash hummus recipe is a delicious and healthy way to celebrate the season. It pairs perfectly with pita chips, crackers, toast, veggies and even works great as a spread. You’re going to want to serve this tasty, full flavoured dip on repeat all season long.

Course: Appetizer
Ingredients
  • 1 medium spaghetti squash
  • 1 1/2 cups cooked quinoa/millet blend (See below for uncooked amounts.)
  • 2 tsp lemon juice
  • 2 cloves garlic
  • 4 tbsp extra virgin olive oil, divided (Reserve 1 tbsp for serving)
  • 2 tbsp Snowdon House Basil Cilantro Vinegar
  • 1/2 tsp sea salt (Plus more to taste, as desired.)
  • 1 pkg Snowdon House Yam and Curry Dip Mix
  • 1/2 cup raw pumpkin seeds
  • smoked paprika
Instructions
  1. Roast spaghetti squash in 300F oven for about 1 hour.

  2. Cook 1/2 cup quinoa and 1/2 cup millet.

  3. Scoop out spaghetti squash and mix with the cooked millet and quinoa.

  4. Combine all ingredients in a food processor or high-speed blender. Process until smooth, stopping occasionally to scrape down the sides of the bowl.

  5. Scoop mixture into a serving bowl and drizzle with 1 tbsp extra virgin olive oil. Sprinkle with smoked paprika and garnish with pumpkin seeds.

  6. Serve with raw veggies, chips or crackers. It's also wonderful as a topping for salads and wraps.

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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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