Wrap unhusked corn in tin foil, then place on bbq or in fire.
While the corn is roasting select your favourite Basic Roots spread. Mix 2 tbsp of Basic Roots spread with 1 tbsp of advocado oil for each ear of corn.
Remove the corn from the bbq or fire and carefully shuck the corn and set on a plate. Scoop the Basic Roots spread/avocado mixture onto a plate and cover shucked corn with mix. Add sea salt to taste.
1/2 container Basic Roots Dill Cream Cheeze Style Spread
1/2 container Basic Roots Herbs De Provence Cream Cheeze Style Spread
5 cups of cubed potatoes
1/2 tbsp of grainy dijon mustard
1/3 cup of avocado or olive oil
1/4 cup diced yellow pepper
1/4 cup diced red pepper
2 tsp raddish sprouts
1 tbsp dill weed
1 large dill pickle, chopped into small pieces
Preheat oven to 350.
Toss cubed potatoes in oil and bake at 350 till tender. Set aside to cool.
While the potatoes are cooling blend Basic Roots Dill Cream Cheeze Style Spread, Basic Roots Herbs De Provence Cream Cheeze Style Spread and the dijon mustard while slowly pouring in the oil to create a creamy mixture.
Toss the cooled potatoes, yellow pepper, red pepper, radish sprouts, dill weed and dill pickle with the cheeze mixture until everything is evenly coated.
Place into a serving bowl and garnish with additional dill weed.
4 plain vegan burgers, thawed
1/2 cup of Basic Roots Artisanal Feta Style in Olive Oil with Olives
7 olives - pitted and chopped finely
1/2 tsp apple cider vinegar
1 tbsp lemon juice
1 1/2 tbsp fresh basil
1 tbsp greek spice mix
Preheat oven to 350. Line a cookie sheet with parchment paper and set aside.
Mash thawed and uncooked vegan burgers in a bowl. Add apple cider vinegar, lemon juice, olives, basil and greek spices by hand. Gently mix in 1/2 cup of lightly crumbled Basic Roots Artisanal Feta Style in Olive Oil with Olives.
Roll into balls, place on prepared cookie sheet. Bake until lightly browned, approximately 20 minutes.
1 ripe avocado
1 tps lemon juice
4 cherry tomatoes
1 cup of Basic Roots Jalapeño cream cheeze style spread
1/4 cup of sunflower sprouts
1/2 cup crispy coconut bacon
4 slices of sourdough bread or small rounds of a baguette
1/4 cup of olive oil
Place peeled and pitted avocado in bowl add lemon juice, Basic Roots Jalapeño cream cheeze style spread and sea-salt. Mash until mixed well.
Slice cherry tomatoes in rounds. If desired remove sunflower stems.
Brush top and bottom of bread lightly with olive oil, place on cookie sheet lined with parchment paper. Spread avocado mix on bread and top with tamatoes and coconut bacon, then broil for 3 mins. Add sprouts when out of oven.
Or simply eat it raw
Blend first 3 ingredients together then slowly add olive oil, as you blend. You can add more or less water, depending on the desired consistency
1 sheet puff pastry, 10x5 inches
1 - 180g pkg Basic Roots Dill Cream Cheeze Style Spread
1 tsp dill weed
Preheat oven to 375. Line a cookie sheet with a piece of parchment.
Lay the puff pastry sheet on the parchment lined cookie sheet and starting one inch from long edge of pastry sheet spoon Basic Roots Dill Cream Cheeze Style Spread into a tube shape, leaving an inch on each end.
Gently roll cream cheese in the puff pastry sheet, then pinch ends closed. Keep seam on bottom. Brush top and sides with oil of your choice, we used coconut oil.
Bake for approximately 20 min or until lightly browned. Sprinkle lightly with dill weed. Enjoy!
Basic Roots Herbs de Provence Cashew Cream Cheeze Style Spread
aged balsamic vinegar
French bread Crostin's
Herb De Provence, dairy-free cream cheeze spread, on French bread Crostin’s. Topped with organic heirloom tomatoes, radish sprouts, fresh micro greens and aged balsamic vinegar to finish!