Herby Vegan Compound Butter

Herby Vegan Compound Butter - Candy Coated Culinsta

Herby Vegan Compound Butter – Candy Coated Culinsta

I love compound butter; but I don’t necessarily want to partake in all the yummy delicious artery clogging full fat butter. Therefore, here is my version of compound butter that I use on veggies and on proteins.

Prep Time: 10 min.
Difficulty level is: Easy

Ingredients
• 400g vegan margarine
• 1 tbsp fresh rosemary
• 1 tbsp fresh thyme
• Handful fresh dill
• Handful fresh parsley
• 2 tbsp fresh oregano

Assembly
1. Using a food processor chop fresh herbs
2. Place vegan margarine in food processor.
3. Blend herbs and butter together.
4. On a long piece of wax paper place butter in the middle and form butter into a cylinder.
5. Twist the edges and place in freezer for 30 minutes.
6. Take butter out of the freezer and cut butter into discs and roll back up and use as needed on vegetables or meat.

Please Enjoy

My thoughts
I love having a stack of discs in my freezer to use whenever I want. It is handy and an excellent way to use up all those fresh herbs that may be about to turn.

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Herbaceous Pattypan Squash

Herbaceous Pattypan Squash – Candy Coated Culinista

A visit to the local farmers markets always gets the creative juices flowing. This summer and fall season I’m lucky enough to have a new farmer’s market just steps from my door and I intend to take full advantage of what they have to offer. Heirloom tomatoes, fresh snap green beans, golden and purple beets, gourmet popsicles and pizza, fresh loaves of bread, honey, cheese and so much more. I found these lovely Pattypan squash for the second time in two years and I wanted to make a simple recipe to highlight and respect the local ingredients.

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 5 min.
Difficulty level is: Easy

Ingredients
• 2 tbsp vegetarian butter
• 2 tbsp extra virgin olive oil
• 6 large sized pattypan squash, cut into quarters and eights
• Fresh thyme, finely diced
• Fresh dill, finely diced
• Fresh parsley, finely diced
• Fresh rosemary, finely diced
• Fresh Oregano, finely diced

Assembly
1. Over medium-high heat let butter and extra virgin olive oil get to the temperature of the pan and melt.
2. Add pattypan squash along with fresh herbs.
3. Cook for 5 min, ensuring squash stays crunchy.
4. Serve immediately.

Please Enjoy

My thoughts
I enjoyed pattypan squash for the first time last month when I visited the CN Tower 360 revolving restaurant. I hadn’t managed to buy the squash I saw last year, so I was very happy to come across it again this year. Simple summer sides are a delight to make especially with the farmers markets finest produce. The squash was buttery and herby and the aroma was delightful. I love a good crunchy vegetable and this was the perfect side to my dinner last night.

Mediterranean Baked Peppers

Mediterranean Baked Peppers - Candy Coated Culinista

Mediterranean Baked Peppers – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

From Canadian Living

Ingredients
• 2 yellow bell peppers
• 1 red bell pepper
• 1 orange bell pepper
• 2 tsp extra virgin olive oil
• 1 large garlic clove, finely chopped
• ¼ tsp dried oregano
• pinch sea salt
• pinch black pepper
• 1/8 tsp grated lemon zest
• 1/3 cup feta cheese, cut into small cubes
• 1 tbsp freshly chopped parsley
• ½ tsp lemon juice

Assembly
1. Preheat oven to 425°F.
2. Cut bell peppers in thick slices.
3. In a bowl mix together extra virgin olive oil, garlic, dried oregano, sea salt, black pepper and lemon zest.
4. Pour onto a baking sheet and bake for 20 minutes.
5. Place cooked peppers into a bowl with feta, parsley and lemon juice and plate.

Please Enjoy

My thoughts
This is an amazingly tasty dish that is making me a lover of protein free meals. With vegetarian dishes like this it makes it easy to have more meatless meals in a week.

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