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Creamy Cashew Onion Herb Dip

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Creamy Cashew Onion Herb Dip is dairy-free and vegan, but with all the creaminess and flavours of a classic onion and herb dip! It makes a perfect spread for game-day snacks or a holiday charcuterie board!

Creamy Cashew Onion Herb Dip in a bowl surrounded by carrot slices, cherry tomatoes and crackers.

So we’re nearing the end of October, which means holiday prep will be starting very soon. Seriously, the moment Halloween is over, I will be in full holiday mode. Yes, that means shopping and decorating throughout November, but it always means cookies, desserts and meal planning!

Ingredients for Creamy Cashew Onion Herb Dip arranged in individual bowls on a light coloured surface.

Food is such an important part of the holidays, and perhaps my favourite part is all the snack food. Don’t get me wrong, I love turkey, ham and cranberry sauce, but an overflowing snack tray always reminds me of my childhood. And one of my favourite parts of that tray is a whipped onion and herb dip. My husband and I used to buy this dip all the time when we first got married, and we would polish it off in one night with a bag of pretzels or chips.

Overhead view of Creamy Cashew Onion Herb Dip blended together in a food processor.

Well, things have changed a little over the years, and creamy, dairy-based dips don’t often make an appearance in our house these days. But lately, I’ve really been craving a good onion and herb dip. So I set out to make one using soaked cashews as the creamy base.

This Creamy Cashew Onion Herb Dip has a slight sweet taste from the cashews, but it has all the texture and flavour of that whipped dip my hubby and I used to love!

Side view of Creamy Cashew Onion Herb Dip spread on slices of bread with tomatoes and jalapeños on top.

Some Tips for Making a Creamy Cashew Onion Herb Dip

  • Soaking the cashews is key to creating the creamy texture. If you don’t have a few hours to soak the cashews, you can speed up the process by using hot water, which is a tip from my friend Christie at Christie at Home.
  • I went easy on the garlic in this dip, using only 1/2 teaspoon of garlic powder. If you like your dips a little more garlicky, just add more garlic powder, or a clove of fresh garlic.
  • In order to get the flecks of herbs throughout the dip, be sure to add the dried herbs after the other ingredients have been blended together.
  • This dip is best after it sits in the fridge for a few hours, which allows the flavours to blend together.
  • You can also use this dip as a spread, and it goes well with veggies, crackers, pretzels, bread or chips.

Overhead view of Creamy Cashew Onion Herb Dip in a bowl surrounded by carrots, tomatoes and crackers on a wooden surface.

If you make this Creamy Cashew Onion Herb Dip, I would love to know what you think in the comments below. Or take a pic and share it on Instagram by tagging @crumbtopbaking.

And if you’re looking for other flavourful dips and spreads, you can always check out the following recipes on Crumb Top Baking:

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Creamy Cashew Onion Herb Dip

Creamy Cashew Onion Herb Dip in a bowl surrounded by crackers, cherry tomatoes and carrot slices.

★★★★★

5 from 8 reviews

Creamy Cashew Onion Herb Dip is dairy-free and vegan, but with all the creaminess and flavours of a classic onion and herb dip! It makes a perfect spread for game-day snacks or a holiday charcuterie board!

  • Author: Leanne
  • Prep Time: 10 minutes
  • Total Time: 10 minutes (plus time for cashews to soak and dip to set)
  • Yield: 2 cups 1x
  • Category: Appetizers
Scale

Ingredients

  • 2 cups raw cashews
  • 2 cups water
  • Juice from half a lemon
  • 1/2 cup chopped onion
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 2 tablespoons dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon dried chives

Instructions

  1. Add the cashews and water to a glass dish or container with a lid. Cover and soak for 3-4 hours or overnight.
  2. Once soaked, drain most of the water, reserving 1/2 cup.
  3. In a food processor, add the cashews, reserved water, lemon juice, onion, garlic powder and salt, and blend on high until smooth and creamy.
  4. Add in the oregano, basil and chives and pulse a few times until mixed through but not blended in.
  5. Refrigerate for a few hours. Serve with a drizzle of olive oil and some veggies, crackers and pretzels.
  6. Store any leftovers in the fridge and use within 5-7 days.

Notes

  • In order to get the flecks of herbs throughout the dip, be sure to add the dried herbs after the other ingredients have been processed together.
  • This dip is best after it sits in the fridge for a few hours, which allows the flavours to blend together.
  • For an extra garlicky dip, add a clove of garlic instead of the garlic powder.

Keywords: cashews, appetizers, vegan, dairy-free

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Loaded Vegetarian Nachos

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Just in time for Cinco de Mayo, and of course, your weekend snacking, we’re serving up some Loaded Vegetarian Nachos! They’re hearty, spicy and full of fibre and healthy fats!

Overhead view of Loaded Vegetarian Nachos in a cast iron skillet on a wooden surface surrounded by jalapeño, lime and pico de gallo.

Vegetarian Taco Meat

If you’re anything like my husband, you’re going to be a bit skeptical as I start to describe these nachos. That’s because they aren’t vegetarian in the sense that they’re loaded with lots of lentils, black beans or chick peas (although that would be super delicious too!).

No, these nachos are actually loaded with a walnut/mushroom mixture that resembles the taste and texture of ground beef.

Seriously, I was even skeptical as I set out to make these, but I was pleasantly surprised by how delicious and convincing walnuts and mushrooms can be as taco meat. And fyi, my husband was sold on it too!

Walnuts, mushrooms, lime, jalapeño and spices on a wooden surface.

While I would love to take credit for this genius and delicious idea, faux taco meat is not a new idea. If you search Google or Pinterest, you will find all sorts of recipes for vegetarian taco meat. In fact, the recipe I’m sharing today was actually inspired by Pinch of Yum’s recipe for Cauliflower Walnut Taco Meat, which has cauliflower and walnuts as its base (obviously) and is absolutely delicious!

Unfortunately, when I got a craving for nachos last week, I didn’t have any cauliflower. And truth be told, after eating cauli pizza crust and cauli rice the week before, I had my fill of cauliflower.

I did, however, have a package of cremini mushrooms that were calling out to be used (which actually means they were a day away from being thrown out). So I chopped them up and threw them in the food processor with some walnuts, and after a few pulses, the mixture actually resembled ground beef.

Overhead view of walnuts and mushrooms ground together in a food processor.

Texture is one thing, but what about taste? Well, that’s where some trusty spices, lime juice, red onion and jalapeño pepper come into play. Just add these ingredients to your skillet with the walnut/mushroom mixture and cook it for a few minutes until the onions and peppers soften.

The result is a pretty convincing and tasty vegetarian taco meat that’s perfect for nachos. You can even add it to salads, wraps, or tacos. I’ve tried them all in the last week!

This mixture makes an awesome topping on a bed of greens with some guacamole and tomatoes. If you’re not into nachos, then you definitely need to try this mixture in a taco salad!

Overhead view of walnut and mushroom taco meat in a cast iron skillet on a wooden surface next to dishes of green and red pepper and corn.

Up-close overhead view of Loaded Vegetarian Nachos assembled in cast iron skillet on a wooden surface.

How to make Loaded Vegetarian Nachos

While these Loaded Vegetarian Nachos are pretty easy to make, I do have a few tips to help you out:

  • Vegetarian taco meat. To avoid mushy taco meat, try not to cut your mushrooms too small or over-process the walnut/mushroom mixture.
  • Choose your toppings. For these nachos, I used red and green pepper, roasted corn and tex mex cheese. But you can add anything you like! Green onions, tomatoes or black beans would also work really well.
  • Tortilla chips. You can go a few different ways here. Store-bought is obviously the easiest, and although they aren’t typically clean eating, if you’re in a rush, just go for it. I do this sometimes, especially when I’m serving a crowd. But if I’m making these for myself and hubby, I usually make Sea Salt Lime Tortilla Chips, which are just corn tortillas baked with a little bit of evoo, lime juice, sea salt and pepper.
  • Nachos two ways. The first time I made these, I layered the corn tortilla chips in the skillet and loaded on the taco meat, veggies and cheese (see pics above and below). I love my nachos this way, but if you’re using the homemade tortilla chips they can get a bit chewy under all the toppings. So the second time I made these, I baked the taco meat and toppings on their own and then used the chips to scoop out the mixture. Either way works great, it just depends on your preference, and whether you use store-bought or homemade corn tortilla chips.

Up-close overhead view of baked Loaded Vegetarian Nachos in a cast iron skillet on a wooden surface.

No matter how you plan to make these Loaded Vegetarian Nachos, you should definitely serve them up with some homemade guacamole, salsa and/or pico de gallo, and of course, your favourite margarita! 😉

If you make these, I would love to hear about it in the comments below, or take a pic and tag @crumbtopbaking on Instagram. And if you’re looking for some other recipes featuring nachos, be sure to check out these Pork Carnita Breakfast Nachos! Perfect for Cinco de Mayo or Mother’s Day brunch!

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Loaded Vegetarian Nachos

Overhead view of Loaded Vegetarian Nachos in a cast iron skillet on a wooden surface surrounded by jalapeño, lime and pico de gallo.

★★★★★

5 from 10 reviews

These Loaded Vegetarian Nachos are made with a blend of walnuts, mushrooms, veggies and spices. So they’re hearty and flavourful, but also full of fibre and healthy fats. Perfect for weekend snacking or a get together with friends!

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Nachos for two 1x
  • Category: Appetizers; Snacks
Scale

Ingredients

For the vegetarian taco meat:

  • 1 tbsp extra virgin olive oil
  • 2 cups raw walnuts, halves or pieces
  • 2 cups cremini mushrooms, chopped
  • Half medium-sized red onion, chopped
  • Half jalapeño pepper, seeded and chopped
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp kosher salt
  • 1/4 tsp garlic powder
  • 1/4 tsp crushed chipotle peppers

For the nachos:

  • Tortilla chips
  • Red and green pepper
  • Corn
  • Tex mex cheese
  • Other toppings as desired

Instructions

  • Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Add the oil to a cast iron skillet and pre-heat on low on the stove top.
  • Add the walnuts and mushrooms to a food processor and pulse a few times until the mixture is crumbly.
  • Add the walnut/mushroom mixture to the pre-heated skillet and add the chopped onion, jalapeño pepper, lime juice, chili powder, smoked paprika, cumin, salt, garlic powder and crushed chipotle peppers. Cook on low until the onions and peppers have softened (about 10 minutes).
  • Remove from heat. If you’re using store-bought tortilla chips, spread them out on the prepared baking sheet (or in another skillet), and top with the taco meat, red and green peppers, corn and cheese (and other toppings as desired). Bake in the pre-heated oven for 10 minutes, or until the mixture is heated through and the cheese has melted.
  • If using homemade tortilla chips, leave the taco meat in the skillet and top with the veggies and cheese. Bake in pre-heated oven for about 10 minutes, or until the cheese has melted. Remove from oven and stick the tortilla chips into the nacho mixture and serve!

Notes

  1. You can either use store-bought tortilla chips or make these Sea Salt Lime Tortilla Chips. If you decide on the homemade chips, I would definitely double the recipe.
  2. I roasted two ears of fresh corn for these nachos, but you can also use canned corn. If you want to use roasted corn, just brush some oil on the corn and season with salt and pepper. Roast for approximately 40 minutes on 350 degrees. Once cooked and cooled, just cut the corn kernels off the cob.
  3. To avoid mushy vegetarian taco meat, try not to chop your mushrooms too small or over-process the walnut/mushroom mixture.
  4. The time to prepare this recipe does not include the time to make the corn tortilla chips or roast the corn.
  5. This recipe was inspired by Pinch of Yum’s Cauliflower Walnut Taco Meat.

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Roasted Beet and White Bean Hummus

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Happy Saturday! Weekend snacking calls for this Roasted Beet and White Bean Hummus! It’s a little sweet, a little spicy, and a whole lot of creamy goodness!

Up-close view of Roasted Beet and White Bean Hummus in a white bowl with vegetables on the side.

This is a quick one today, but I’m stopping in with a purpose! Not only does your Saturday night snacking need this hummus, but I’m sharing this recipe as part of a virtual baby shower. Curious? Keep reading.

But first, this hummus…

You know me and hummus, right? The addiction is real. But it’s a healthy addiction. And one that I share with my husband. Yes, he eats hummus! I always make a batch on the weekend, so I know whatever happens during the week, we have some healthy snacks at the ready.

Overhead view of hummus ingredients - chopped beets, garlic cloves, Thai pepper, red kale.

Up-close view of white kidney beans in a black bowl.

While pretzels and crackers are great with hummus, we usually pair it with a variety of veggies. My husband will lay claim to the carrots, but I enjoy my hummus with peppers, celery, baby tomatoes and cauliflower.

I usually make this red pepper arugula hummus or this cilantro jalapeño edamame version. Both are spicy and packed with leafy greens and legumes. And with all the fibre, you definitely get a filling snack.

Hummus ingredients in the food processor.

A few weeks ago, I decided to mix things up a bit and make this Roasted Beet and White Bean Hummus. The recipe requires a bit more time as you roast your beets first. But once roasted, you just add them to your food processor along with your other ingredients, and whip up this pink creamy goodness in minutes! If you’re pressed for time, you can even use pre-packaged cooked beets.

This hummus is bright pink and has a slightly sweeter taste. It still has some kick from the Thai pepper, but it’s not too spicy. I also used white kidney beans instead of chick peas, and added some red kale, which adds some extra fibre.

If you love beets and you’re a fan of hummus, then you should definitely give this Roasted Beet and White Bean Hummus a try!

Up-close view of Roasted Beet and White Bean Hummus in a white bowl.

Before I actually share this recipe, you all know I don’t usually post on the weekends, but today is a special day.

I’m joining with a bunch of my fellow bloggers for a virtual baby shower in honour of Katherine at Love in My Oven. She’s expecting the arrival of her baby girl soon, and we are all sharing some pink themed recipes today as a way to celebrate!

Below you will find some more information on Katherine and links to the other recipes being shared today. I hope you get a chance to visit some of the sites and check out the delicious recipes by some very talented foodies!

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Roasted Beet and White Bean Hummus

Up-close view of beet hummus in a white bowl with vegetables on the side

★★★★★

5 from 7 reviews

Roasted Beet and White Bean Hummus is a little bit sweet and a little bit spicy, but a whole lot of creamy goodness! With roasted beets, white kidney beans and red kale, this clean eating dip is the perfect healthy snack!

  • Author: Leanne
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 2 cups 1x
  • Category: Snacks
Scale

Ingredients

  • 1–1/2 cups fresh beets, peeled and chopped
  • 2 tbsp extra virgin olive oil (divided)
  • 2 tbsp red wine vinegar (divided)
  • 1 cup red kale, packed, torn and stems removed
  • 1 – 540 ml can white kidney beans, drained and rinsed
  • 1/4 cup tahini
  • 3 cloves garlic, pressed or chopped
  • 1 Thai pepper, with seeds
  • 1 tsp kosher salt
  • 1/8 tsp ground pepper
  • Juice from half a lemon

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Add the beets to a small bowl and toss with 1 tbsp of oil and 1 tbsp of red wine vinegar. (Save the remaining oil and vinegar for the hummus). Spread out on baking sheet and roast for 30-35 minutes, or until the beets are tender. Be sure to stir/flip them a few times to ensure they don’t burn. Remove from oven and let cool.
  3. Add the cooled beets and remaining ingredients to the food processor bowl, and process on high until the mixture is smooth and creamy. This may take a few minutes. Be sure to stop the food processor occasionally to scrape down the sides.
  4. Scoop the hummus into a bowl and serve with an assortment of veggies, pretzels and crackers.
  5. Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.

Notes

  1. If you don’t have time to roast your beets, you can skip this step and use pre-packaged cooked beets.

Keywords: beets, hummus, healthy snacks

 

Meet our guest of honor: Katherine!

Katherine blogs over at Love In My Oven and is the proud momma to two boys and a soon-to-arrive baby girl!!

You don’t need to know Katherine to join in the fun, just enjoy all of the pink themed recipes the bloggers are bringing to the party! Scroll down to see what the bloggers are sharing, and click on the links to hop over to their blogs to check their recipe out.

7-UP RASPBERRY PINK PUNCH from Kelly Lynn’s Sweets and Treats

BEET GOAT CHEESE PHYLLO ROLLS from Looney For Food

YUM YUM SHRIMP WONTON CUPS from Give it Some Thyme

ROASTED BEET AND GOAT CHEESE PASTA from Robust Recipes

PRETTY IN PINK PARTY MIX from Tiny Kitchen Capers

ROASTED BEET AND WHITE BEAN HUMMUS from Crumb Top Baking

IT’S A GIRL BABY SHOWER CAKE from The Sugar Coated Cottage

MELTING MOMENTS COOKIES WITH RASPBERRY BUTTERCREAM from Sugar Salt Magic

STRAWBERRY MOUSSE CUPS from The Beach House Kitchen

ROSE RASPBERRY LYCHEE CUPCAKES from Sift & Simmer

VANILLA GLAZED BAKED DONUTS from Girl Heart Food

CHOCOLATE ROSE TRUFFLES from The Love of Cakes

PRETTY IN PINK PARFAITS from Six Snippets

STRAWBERRY CREAM PUFFS from The Itsy-Bitsy Kitchen

STRAWBERRY ROSE CAKE DONUTS from Ben’s Havoc in the Kitchen

NO CHURN STRAWBERRY ICE CREAM from Kitchen@Hoskins

STRAWBERRY SCONES from 31 Daily

RASPBERRY MOUSSE BROWNIE TRIFLE from Better With Biscuits

STRAWBERRY LEMONADE CUPCAKES from Nourish and Fete

VANILLA DONUTS WITH PINK GLAZE from Sweet Little Baker

STRAWBERRY SOUFFLÉS WITH FRESH STRAWBERRIES from That Skinny Chick Can Bake

NO CHURN STRAWBERRY SHORT CAKE ICE CREAM from The Baking Chocolatess

Thanks for joining the party and I hope you enjoyed all of these fun recipes!

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Cilantro Jalapeño Edamame Hummus

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Hello Friday! The first weekend of 2018 is calling out for you to make this clean and green Cilantro Jalapeño Edamame Hummus!

Up-close view of Cilantro Jalapeno Edamame Hummus in a white bowl.

Hey there! Happy New Year! How were your holidays? I can’t believe Christmas has come and gone for another year! While it was only a few days ago that I posted my Top 10 Recipes of 2017, it feels like such a long time ago. Perhaps it’s the return to work and getting back into a routine, but it’s been a busy week. Plus, I’ve been recipe testing like crazy in the kitchen!

If you follow me on Instagram, you know I’ve decided to go clean and green during January. Wait, you say, don’t you already eat clean? Why, yes I do…..about 80% of the time! But around Christmas, it definitely dips below this. I enjoy balance and moderation, and my body definitely tells me when I’ve gone too far. And right now, my body is craving simple meals and lots of fruits and veggies!

I’m betting a few of you feel the same way…..

Ingredients to make Cilantro Jalapeno Edamame Hummus.

That’s why I’ve decided to make it my goal to include greens in each and every meal during the month of January. So far, this spicy salmon salad has been on the menu as well as a few other recipes I’ve been testing. But my biggest challenge is breakfast, since I’m addicted to peanut butter and chia jam toast! Over the past few days, these breakfast sandwiches with kale pesto and spinach have been a life saver!

So to help me along (and hopefully you too!), every recipe I post on Crumb Top Baking during January will incorporate green veggies and/or fruit! And I’m starting with this Cilantro Jalapeño Edamame Hummus. It’s loaded with edamame and cilantro, with a kick of jalapeño peppers. I know, this is all pretty obvious from the recipe title, but you get the point. It’s all green veggies, my friends! And it tastes pretty darn delicious too!

Overhead view of Cilantro Jalapeno Edamame Hummus in a white bowl next to a yellow napkin.

Hummus is a staple in our house, especially homemade, like this red pepper arugula hummus. This recipe is usually whipped up in my food processor every other Sunday for weekday lunches and snacks.

But now we have a new favourite hummus to add to the mix! This Cilantro Jalapeño Edamame Hummus is thick and creamy, with a hint of cilantro and lemon, the usual suspects of tahini, evoo and garlic, and a slight bit of heat from the jalapeño pepper. (It’s not a lot of heat, so don’t be afraid to add the pepper!)

We’ve been eating this hummus with carrots, pretzels and crackers, but it’s also going to be my friendly green condiment this month on toast, in wraps and with eggs! See, I’ll get my greens in! 😉

Overhead view of Cilantro Jalapeno Edamame Hummus in a white bowl.

While this recipe has a summery, snacky feel to it, I promise there are some warm and cozy dishes in the mix, lots of fresh salads, and maybe even a breakfast or two!

In the meantime, you should start with this hummus. Your Friday night snack plans will thank you! 😉

If you’re interested in joining in this clean and green challenge, follow along here at Crumb Top Baking for the latest recipes, or on Instagram at @crumbtopbaking!

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Cilantro Jalapeño Edamame Hummus

Up-close view of Cilantro Jalapeno Edamame Hummus in a white bowl.

★★★★★

5 from 3 reviews

Cilantro Jalapeño Edamame Hummus is super creamy and loaded with edamame and cilantro, a hint of lemon and jalapeño pepper, and the usual suspects of tahini, olive oil and garlic.

  • Author: Leanne
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1.5 cups 1x
  • Category: Snacks; Appetizers
Scale

Ingredients

  • 2 cups edamame, cooked (see note)
  • 1 cup fresh cilantro, packed
  • 1/4 cup tahini
  • 1/4 of a jalapeño pepper, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tbsp water
  • 1 tbsp nutritional yeast
  • 1 tsp kosher salt
  • 1/8 tsp pepper
  • Juice from one lemon

Instructions

  1. Add all the ingredients to a food processor and process on high until the mixture is smooth and creamy. You may need to stop occasionally to scrape down the sides of the bowl.
  2. Scoop into a bowl and drizzle with additional evoo and a sprinkle of pepper. You can serve this with veggies, pretzels and crackers, or use as a spread for sandwiches or wraps.
  3. Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.

Notes

  1. I use frozen edamame and cook it according to the package for 3-4 minutes.

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Roasted Red Pepper and Butternut Squash Soup

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Hey there! I think we can make it official. It’s cozy, comfort soup season! And what better way to celebrate than with this Roasted Red Pepper and Butternut Squash Soup. It’s quick, easy and clean eating, and totally my new go-to soup for cold fall evenings!

Roasted Red Pepper and Butternut Squash Soup

So before we jump into this recipe, what are your views on puréed soups? Are they a meal, an appetizer, or do they just remind you of baby food?! 🙂

I’m a huge fan of puréed soups, but I know they aren’t for everyone. And I totally get it. When people think of soup, they usually imagine chunky chicken or beef with lots of vegetables swimming around a sea of noodles or rice. At least, that was my view on soup for the longest time. The only “puréed” soup I used to eat was a can of Campbell’s tomato soup. And I had so many crushed up crackers in it, it resembled a chunky soup!

I’m not saying you shouldn’t add crushed up crackers to this Roasted Red Pepper and Butternut Squash Soup, because I totally did! What I am trying to say is that there’s a lot to love about puréed soups. They are thick and creamy, and you can disguise all sorts of healthy vegetables in them 😉 .

Roasted Red Pepper and Butternut Squash Soup

For many years, I stayed away from making puréed soups because I thought they were too much work. This probably goes back to my first attempt at making a squash soup. You know, mid-20s, throwing a little dinner party and trying to impress my guests with my fancy squash soup 😉 . A soup that I did not think through enough!

I remember struggling to peel and chop the squash (I believe it was an acorn squash, which was totally brutal to peel). And I didn’t even own a blender, so I thought I could “blend” up the cooked squash with a potato masher. Why I thought this was a good idea is beyond me. In the end, I think the soup tasted okay, but it was a painful process!

Since then, I have two simple rules for making puréed soups: use a blender and buy squash that has already been peeled and chopped!

Roasted Red Pepper and Butternut Squash Soup

For this Roasted Red Pepper and Butternut Squash Soup, I actually used a diced veggie soup mix that included butternut squash, carrots, onions and leeks. It not only saved me time, but this veggie combo created an awesome flavour for the soup.

Of course, I didn’t end there. I paired this mix with two large roasted red pepper (obviously!) as well as roasted garlic, sage, smoked paprika, red pepper flakes, salt and pepper. The smokey, spicy flavour combined with the leeks and onions makes this soup taste amazing! I’ve made two batches in the last week, and I haven’t shared a single bowl with anyone!

Roasted Red Pepper and Butternut Squash Soup

And for those lovers of a chunky soup, I’ve got you covered. While all the other ingredients are puréed together, I added some roasted corn and diced lean ham to the soup at the end. So you get it all with this soup! It’s thick, creamy and chunky!

And did I mention how easy this soup is to make? I just roasted all the veggies on a single baking sheet for 40 minutes and, once cooked, blended them together (minus the corn) with some veggie broth and coconut milk. I added the blended mixture to a pot with the corn and ham and simmered for 20 minutes. And that’s it! Dinner is ready!

This soup is perfect for lunches or as an appetizer, but my favourite way to enjoy it is for dinner with this messy tomato jam sandwich. Such a great combo!

Roasted Red Pepper and Butternut Squash Soup

I’ll be whipping up this soup again on Sunday to have some hearty lunches ready for next week. What will you be doing for your Sunday meal prep? I hope it includes making this soup 😉 .  If so, let me know how it goes!

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Roasted Red Pepper and Butternut Squash Soup

Roasted Red Pepper and Butternut Squash Soup

This recipe for Roasted Red Pepper and Butternut Squash Soup is thick and creamy with a smoky, spicy flavor. And it uses ready-to-cook diced butternut squash, carrots, onions and leeks, so it minimizes prep time, making it a quick and easy clean eating soup!

  • Author: Leanne
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 4 bowls 1x
  • Category: Dinner; Lunch
Scale

Ingredients

  • 2 – 550 g packages of diced butternut squash, carrots, yellow onions and leeks
  • 2 large sweet red peppers, seeded and halved
  • 2 ears of corn, shucked
  • 6–8 fresh sage leaves
  • 6 cloves of garlic
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes
  • 1/8 tsp pepper
  • 1 1/2 cups of no salt added vegetable broth
  • 1 – 400 ml can of light coconut milk
  • 1 cup lean ham, cooked and chopped

Instructions

  1. Pre-heat the oven to 350 degrees and line a large rimmed baking sheet with parchment paper.
  2. Spread out the butternut squash mixture, red pepper, corn, sage and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt, paprika, red pepper flakes and pepper.
  3. Roast for 40 minutes, stirring and rotating the vegetables a few times to ensure they do not burn.
  4. Remove from the oven and let cool for a few minutes. Cut the corn kernels from the cob and set aside.
  5. Add everything, except the corn, to a blender and blend on high until the veggies are almost puréed. Add the vegetable broth and coconut milk and blend again until the mixture is creamy.
  6. Pour the mixture into a medium-sized pot (or dutch oven) and add the corn and ham (you can save a bit of corn for garnish if you like). Cover and let simmer over low heat for 20 minutes.
  7. Serve immediately or store in an airtight glass container in the fridge and enjoy within 3-4 days. (I actually think this soup tastes even better leftover!)

Notes

  1. If your blender is not big enough to handle the entire mixture, you can blend the mixture in batches. But I would actually blend the veggies and the coconut milk together, and then just add the vegetable broth to the mixture once it’s in the pot.
  2. I added ham to this soup because I had some left from Thanksgiving dinner. If you prefer, you can use cooked chicken or turkey, or forego the protein and make this soup vegetarian!

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5-Minute Red Pepper Arugula Hummus

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Red Pepper Arugula Hummus. AKA, healthy, tasty goodness that has been the focal point of almost every weekend this summer! This is clean eating perfection swirled around a bowl and surrounded by fresh veggies that are ready for dippin’! If I may be so bold to say – you need this hummus in your life! It only takes 5 minutes to whip up, and with lots of fibre and protein from the chick peas, arugula and spinach, it makes a solid appetizer dip or sandwich spread! (Dare I say meal 😉 ? )

5-Minute Red Pepper Arugula Hummus

So, I don’t think I’ve shared this much on the blog yet, but my husband is not quite into all the clean eating that I’m into. It’s not like he eats a lot of processed food, but he is definitely not that adventurous in the fruit and vegetable department. So I am always trying to experiment with clean eating recipes that he might like, or be willing to try. And even some he might not be willing to try. It’s amazing what types of clean eating ingredients you can secretly blend into a smoothie 😉 .

5-Minute Red Pepper Arugula Hummus

For this Red Pepper Arugula Hummus recipe there is no need to hide any of the ingredients. My husband loves hummus and arugula, so I knew pairing them together would be husband approved. (I’m sure the pretzels for dipping didn’t hurt the approval rating either!)

This recipe was actually inspired by my new favourite cookbook, Love Real Food, by Cookie and Kate. They have a recipe for Green Goddess Hummus, which is absolutely delicious and gave me the idea to try a green hummus recipe loaded with arugula, spinach and feta cheese.

5-Minute Red Pepper Arugula Hummus

Of course, this Red Pepper Arugula Hummus includes the basics – chick peas and tahini. I also added some sunflower butter that has a slightly mild and sweet taste which balances out the bitter taste of the tahini.

And if you like your hummus with a kick, this recipe has you covered with the red pepper infused olive oil. It’s just a tablespoon, so it’s not too hot or spicy. But if you enjoy some extra heat, feel free to add a sprinkle of crushed red pepper flakes to the hummus or drizzle with additional olive oil before serving.

5-Minute Red Pepper Arugula Hummus

This Red Pepper Arugula Hummus quickly comes together in your food processor. Just throw the ingredients in and process on high for 5 minutes! Stir some feta cheese in and your done 🙂 . Serve this with some fresh veggies and pretzels and you have yourself a perfect appetizer for lazy summer evenings or backyard gatherings.

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5-Minute Red Pepper Arugula Hummus

5-Minute Red Pepper Arugula Hummus

★★★★★

5 from 3 reviews

This 5-Minute Red Pepper Arugula Hummus is loaded with fibre, protein and veggies! We are talking 2 cups of arugula ad 1 cup of spinach blended with chick peas into this creamy bowl of deliciousness. Add some red pepper infused EVOO, tahini, sunflower butter, lemon juice, feta, salt and pepper, and lots of garlic, and you’ve made yourself (and your guests!) an amazing appetizer dip 😉 .

  • Author: Leanne
  • Prep Time: 5
  • Total Time: 5
  • Yield: 2 cups 1x
  • Category: Appetizer
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Ingredients

  • 1 540 ml can no-salt added chick peas, drained and rinsed
  • 2 cups arugula
  • 1 cup baby spinach
  • 1/3 cup organic sesame tahini
  • 1/8 cup sunflower seed butter
  • 1 tbsp red pepper infused extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 large cloves garlic, chopped
  • 1 tsp kosher salt
  • 1/8 tsp pepper
  • 2 tbsp feta cheese, crumbled

Instructions

  1. Add all the ingredients, except the feta cheese, to a large food processor and process on high until the mixture is creamy. Stop periodically to scrape down the sides.
  2. Once the mixture is creamy and well-blended, scoop out into a bowl and stir in the feta.
  3. Serve with veggies and pretzels or use as a spread on sandwiches or wraps.
  4. Store any leftovers covered in the fridge and enjoy within 3-4 days.

Notes

  1. This recipe was inspired by the Green Goddess Hummus recipe from Cookie and Kate.

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Goat Cheese and Avocado Bruschetta Tortilla Bowls

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Goat cheese, avocado, tomatoes, feta, cilantro and basil all combined in mini tortilla bowls! This is a heavenly appetizer. Is that a category? If not, it should be. These Goat Cheese and Avocado Bruschetta Tortilla Bowls are perfect for backyard grillin’ and chillin’. Which means, you munch on these with a glass of wine while you wait for your husband to BBQ turkey burgers…AKA, cooking supper, as he puts it 😉 .

Goat Cheese and Avocado Bruschetta Tortilla Bowls

When I was in Toronto a few weeks ago, I had the best bruschetta at this fantastic Italian restaurant. It was a goat cheese and avocado bruschetta served cold on slices of toasted Italian loaf. It was amazingly delicious. So when I got home, I was inspired to try a version of my own. But since I try to limit my bread intake (I love it, but my stomach doesn’t always love it 🙁 ), I thought I would try the bruschetta with tortillas. Turning them into mini bowls was my husband’s idea, and it was an awesome idea!

Goat Cheese and Avocado Bruschetta Tortilla Bowls

The best part about this recipe is the cilantro basil dressing. Since I first made this a few weeks ago, I’ve been putting it on everything! The dressing consists of cilantro, basil, garlic, lemon juice, olive oil, salt and pepper, and it’s just blended together. The dressing is then poured over chopped tomatoes, goat and feta cheese, and additional chopped basil. It’s marinated for a few hours, and voila, you have yourself a magic bruschetta mix that works well in baked tortilla bowls, but also on a salad, pizza or even with zucchini noodles. Yup, I’ve tried it all!

Goat Cheese and Avocado Bruschetta Tortilla Bowls

For this Goat Cheese and Avocado Bruschetta Tortilla Bowls recipe, just bake the mini tortilla bowls ahead of time and serve this appetizer hot or cold. To serve hot, place a few teaspoons of the mixture in each bowl, sprinkle on some additional goat cheese and bake for five minutes. Add chopped avocado before serving. To serve cold, add a few teaspoons of the bruschetta mixture to each bowl and sprinkle additional goat cheese and avocado on top. Don’t add too much of the bruschetta liquid to the bowls as they may get soggy and they will be super messy! Okay, who really cares about getting messy?!?! The real reason not to use too much is that you want to have some left over to use with other meals! Remember…..salads, pizza, noodles 😉 .

Goat Cheese and Avocado Bruschetta Tortilla Bowls

Here’s to lots of sunshine and summertime apps!

Goat Cheese and Avocado Bruschetta Tortilla Bowls

As always, enjoy and let me know your thoughts in the comments below!

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Goat Cheese and Avocado Bruschetta Tortilla Bowls

Goat Cheese and Avocado Bruschetta Tortilla Bowls

If you like quick, easy, prepare ahead appetizers, look no further than these Goat Cheese and Avocado Bruschetta Tortilla Bowls. The tortilla bowls are perfectly bite sized, and the bruschetta mix is loaded with fresh tomatoes, goat cheese and avocado. Perhaps the best part is the cilantro basil dressing/marinade, which also works on salads, pizza and noodles!

  • Author: Leanne
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Appetizer
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Ingredients

  • 1 cup of cilantro (not packed, stems removed)
  • 1/4 cup + 2 tbsp. chopped basil (divided)
  • 2 tbsp. extra virgin olive oil
  • Juice from one small lemon
  • 2 cloves garlic
  • 1/4 tsp kosher salt
  • 1/8 tsp pepper
  • 2 cups chopped fresh tomatoes
  • 4 tbsp. crumbled goat cheese (divided)
  • 2 tbsp. crumbled feta cheese
  • 1 ripe avocado (chopped)
  • 12-pack of mini tortillas

Instructions

  1. Add the cilantro, 1/4 cup of basil, olive oil, lemon juice, garlic, salt and pepper to a blender and blend on high for 30 seconds, or until the mixture has a somewhat smooth texture and dark green color.
  2. In a small bowl, add the tomatoes, and 2 tbsp. each of goat and feta cheese. Pour the cilantro basil dressing over the tomatoes and cheese. Add remaining 2 tbsp of chopped basil. Stir to combine. Cover and marinate in the refrigerator for 2-3 hours.
  3. To make the mini tortilla bowls, pre-heat the oven to 350 degrees. Grease a 12-cup muffin pan and shape each tortilla into the cups. Spray each tortilla with a little bit of cooking spray and sprinkle with a dash of sea salt.
  4. Bake the tortillas for 10 minutes. Remove from oven.
  5. If serving cold, scoop a few teaspoons of the bruschetta mix into each mini tortilla bowl and top with the remaining 2 tbsp of goat cheese as well as the chopped avocado. If serving hot, scoop a few teaspoons of the bruschetta mix into each tortilla bowl and top with the additional goat cheese. Bake on 350 degrees for another 5 minutes or so. Remove from oven and add chopped avocado.
  6. Serve and enjoy! Store any leftovers in the refrigerator and consume within 1-2 days.