Purple Carrot’s Baked Lemony Couscous with Tomatoes & Treeline Scallion Cheese

Purple Carrot’s Baked Lemony Couscous with Tomatoes & Treeline Scallion Cheese


  • 2 scallions
  • ¼ oz fresh parsley
  • 4 garlic cloves
  • 1 lemon
  • 13.4 oz chickpeas
  • 4 tsp vegetable broth concentrate
  • 1 tsp dried oregano
  • 4 oz grape tomatoes
  • 1 tbsp red wine vinegar
  • ¾ cup Israeli couscous
  • 4 oz baby arugula
  • 2 oz Treeline® Scallion Cashew Cheese
  • 3 tbsp + 2 tsp olive oil
  • Salt and pepper

1. Prepare the vegetables and broth
Preheat the oven at 425°F. Trim and thinly slice the scallions. Pick the parsley leaves from the stems and chop the leaves. Peel and mince the garlic. Zest and halve the lemon. Drain and rinse the chickpeas. In a small saucepan, combine 2 cups water, vegetable broth concentrate, and dried oregano. Bring the vegetable broth to a boil.

2. Roast the tomatoes
In a baking dish, combine the sliced scallions, minced garlic, grape tomatoes, red wine vinegar, 3 tbsp olive oil, and a pinch of salt and pepper. Roast in the oven until the tomatoes blister and the scallions are charred, about 5 to 7 minutes.

3. Cook the couscous
Once the tomatoes are roasted, remove the baking dish from the oven and add the lemon zest, chickpeas, vegetable broth, and couscous. Stir well, and cover the baking dish with foil. Return the dish to the oven and cook until the couscous is tender, about 8 to 10 minutes.

4. Make the salad
In a large bowl, toss the arugula with just 2 tsp lemon juice, 2 tsp olive oil, and a pinch of salt and pepper.

5. Finish the lemony couscous
Once the couscous is ready, top with scoops of cashew cheese. Set the oven to broil on high. Taste the couscous and adjust seasoning with salt and pepper. Return to the oven and broil until the cheese is lightly browned on top, about 2 to 3 minutes.

6. Serve
Squeeze the remaining lemon juice over the baked couscous and sprinkle with chopped parsley. Serve family-style, straight from the baking dish with arugula salad on the side. Enjoy!

Images courtesy of Purple Carrot, www.purplecarrot.com

Spaghetti Squash with Cauliflower and Sea Salt & Pepper Cashew Cheese Puree (Serves 2-3)


For the squash:

  • 1 medium spaghetti squash
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped parsley plus more for garnish
  • Sea salt and freshly ground pepper to taste
  • 2 tablespoons Treeline Classic Aged Cheese, crumbled

For the puree:

  • 1 1/2 cups cauliflower florets, steamed
  • 1/4 cup Treeline Sea Salt & Pepper cheese
  • 1/4 cup vegetable stock
  • 1/2 teaspoon sea salt

Preheat oven to 400 degrees.

Remove stem from spaghetti squash. Cut in half lengthwise. Remove seeds and strings from each half. Place in a roasting pan cut side down and pour ½ inch of water in the bottom of the pan. Cover with foil and roast for 50 minutes or until fork tender. Remove the spaghetti-like strands of squash from the skin and place in a medium bowl. Season with garlic powder, salt, pepper and parsley and set aside.

To make the puree, place steamed cauliflower, Treeline Sea Salt & Pepper cheese, vegetable broth and salt in a blender. Puree until creamy consistency.

To plate, spoon puree on serving dish and top with spaghetti squash. Garnish with crumbled Treeline Classic Hard Cheese, fresh parsley.

-With thanks to Lori Marrie

Creamy Mac & Cheese


  • 2 tbsp. Olive Oil
  • 8 oz. Macaroni or other Short Pasta
  • 4 oz. Treeline Cream Cheese (Scallion or Herb-Garlic work particularly well!)
  • 1/2 c. Almond, Coconut, or Soy Milk
  • 1/4 tsp. Salt
  • 1/4 tsp. Pepper

Boil water and add the pasta to cook.

In the meantime, heat olive oil in a pan.

Add non-dairy milk and stir.

Add Treeline cheese and stir until combined.

Add salt and pepper to taste.

Combine with pasta, any vegetables and spices and enjoy!

Smokey Mushroom Risotto (for two)

  • 1 cup arborio rice
  • 1 cup vegetable stock
  • 1/2 cup dried porcini mushrooms
  • Olive oil
  • 1 small shallot
  • 1 clove garlic
  • 1/2 cup red wine
  • salt
  • pepper
  • 2 oz Treeline Classic cheese

Soak the dried mushrooms in the vegetable stock and keep hot.

In a heavy-bottomed saucepan, brown the shallot and garlic in the olive oil. Add the rice so it is lightly toasted.

Add the wine and stir while at a gentle boil.

One ladle at a time, with the rice at a gentle boil, add the vegetable stock and mushrooms so that the stock cooks into the rice. When the rice is al dente (about 18 minutes), make sure there is enough liquid (add water if necessary). Keep the rice boiling very gently.

Grate the cheese and stir it in. Turn off the heat. Add salt to taste. Serve with ground pepper.