- 1 tub Treeline Sea Salt & Pepper Soft French-Style Cheese
- 1/8 cup freshly cracked black pepper (or more to taste)
- 3/4 pound spaghetti
- 2-4 cups pasta water
- Salt to taste
- Vegan parmesan for garnish
Put a pot of very well salted water on the stove and bring to a boil. Once boiling, add in your spaghetti.
In a deep skillet, add your Sea Salt & Pepper Soft French-Style Cheese, black pepper, and pasta water. Whisk until well combined over low heat. You want this to be semi thin, just enough to coat the back of a spoon.
Add your cooked pasta directly from the pot into the sauce and toss to combine. Add salt to taste if needed.
Transfer to a plate & top with more black pepper and parmesan cheese.
- 8 medjool dates
- 1 cup nuts (we recommend a mix of hazelnut, pumpkin seeds, and walnuts)
- 1/4 cup coconut shreds
- 1 container strawberry cream cheese
- 1/2 a block silken tofu
- A handful of fresh strawberries
- 1/4 cup oat milk
- 4 tbsp maple syrup
Use a food processor to blend all together and press into a square pan.
Blend all ingredients together in a blender then pour over the crust. Add more sliced strawberries on top. Freeze until firm and enjoy!
Recipe and photo by Abigail Wickenheiser from @veggie_trails
This delicious recipe came from Kaila at internationalappetite.com. As Kaila says, this dish is comfort in a bowl but also the perfect summery recipe.
- 4 ears of corn charred, grilled, or boiled
- 3-4 tbsp Treeline® Herb Garlic French Style
- 1/2 tsp red pepper flakes
- 1 c water reserved from pasta water
- 1 whole lemon juiced
- 1/2 c chopped basil
- 1 tbsp minced garlic or 2 cloves chopped
- Cracked pepper and pink salt, adjust as you mix
- 8 or 9 oz box of noodles
1. Boil noodles in water
Once noodles are almost done, scoop out one cup of water from the pot and set aside. Drain noodles and pour back into the pot.
2. Add all of the rest of the ingredients into the pot and stir
If it’s super creamy, add in water. Start with adding 1/2 cup and then go from there. Taste as you go to determine the desired amount of water. Enjoy!
Image courtesy of International Appetite
- 8 oz carrots
- 1 zucchini
- 2 garlic cloves
- 1 lemon
- 1 tbsp za’atar seasoning
- 13.4 oz cannellini beans
- 2 tbsp tahini
- 1 grilled flatbread
- 4 oz baby arugula
- 2 oz Treeline® Scallion Cashew Cheese
- 1 oz red peppadew peppers
- 3 tbsp olive oil
- Salt and pepper
1. Prepare the vegetables
Preheat oven to 425°F. Peel the carrots and slice on the diagonal. Trim and roughly chop the zucchini. Peel the garlic. Halve the lemon.
2. Roast the carrots
Transfer the sliced carrots to a baking sheet and toss with 2 tsp olive oil, just half the za’atar, and a pinch of salt and pepper. Roast until tender and blackened in spots, about 14 to 16 minutes.
3. Cook the vegetables
Place a large nonstick skillet over medium-high heat with 1 tsp olive oil. Once hot, add the chopped zucchini and cook, tossing occasionally, until tender and charred in places, about 3 to 5 minutes. Sprinkle vegetables with salt and cover with foil to keep warm.
4. Prepare the hummus
Drain and rinse the cannellini beans. Add the roasted za’atar carrots, garlic, just 2 tbsp lemon juice, just half of the beans, tahini, and ½ tsp salt to a food processor. Pulse to combine, then with the motor running, drizzle in 2 tbsp olive oil and 2 tbsp water, blending until smooth. Taste the roasted carrot hummus and adjust seasoning with salt.
5. Finishing touches
Pop the flatbread into the oven to toast, about 5 to 7 minutes. Remove from the oven and cut into 8 triangles. Add the arugula to a medium bowl and toss with any remaining lemon juice and a pinch of salt and pepper.
Spread the roasted carrot hummus on the bottom of large shallow bowls or plates. Top with arugula salad, sautéed zucchini, and remaining cannellini beans. Dollop bowls with Scallion Cashew Cheese and sprinkle with peppadews and remaining za’atar. Enjoy with warm flatbread. Enjoy!
Images courtesy of Purple Carrot, www.purplecarrot.com
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