Vegan Dark Chocolate “Peppermint Patties”

 

VEGAN DARK CHOCOLATE “PEPPERMINT PATTIES”

For those of us living in the northeast or cooler climates, we now are stepping deeper into winter.  The days seems shorter with less light and there is a nurturing and internal facet of this time of year.  I’ve been reflective and thoughtful about this new year and love finding ways to find comfort in the simple things.  A hot bath, a cup of herbal tea, a nourishing meal or a delicious yummy treat.

I died a little to be honest when I took a bite of one of these and I’m being serious!  These are just the right combination of peppermint and chocolate.  They make the perfect pick me up in the afternoon with a cup of tea and they really satisfy that desire for something sweet or special.  They are vegan, grain free and paleo so they span a myriad of diets.  What I love most though is how simple they are to make.  I hope you enjoy them as much as I do.

EQUIPMENT

Double boiler or 2 pots of equal size

Cupcake liners

A 1 dozen muffin tin

Measuring cups

Measuring spoons

Spatula

INGREDIENTS

2 cups organic cocoa butter

Pinch of sea salt

2 tsp peppermint extract

1 cup unsweetened shredded organic coconut flakes

3 tbs organic real maple syrup

5 to 6 of your favorite dark chocolate bars chopped into pieces for melting (I used 85% Green & Blacks chocolate but but you can use whatever you like)

METHOD

Take your muffin tin and line all dozen with the cupcake liners.  Set aside briefly.

Take a double boiler or two pots of the same size.  Place water in the pot that will be on the bottom, then place the other pot on top.  Add all of the dark chocolate bars and place your stove top to medium heat.  Once the chocolate bars are melted use a spatula and pour a small portion into the bottom of each muffin tin (approx. 1/4 inch).

Once you have poured chocolate in all of the muffin tins set aside briefly.   Use a spatula now to pour the rest of the chocolate into a bowl and set aside briefly.  Wash your double boiler and then set back up once again.  Add the cocoa butter and place heat on your stove top to medium.  The cocoa butter will begin to melt slowly.  As it is melting, add a pinch of sea salt and the peppermint extract.  Once it is fully melted add the coconut flakes and use the spatula to combine.  Take the cocoa butter mixture and using your spatula evenly add to each of the muffin tins over the dark chocolate till all of them are filled.  Place your muffin tin in the freezer for 30 minutes so the cocoa butter layer can set up like the below photo.

Now take the rest of the melted chocolate and pour evenly into each muffin tin over the cooled cocoa butter mixture so that essentially the cocoa butter layer is the middle layer.  Sprinkle a touch of sea salt over each one (optional) and then place in the freezer for 3o minutes till they are nice and firm.  Store in an airtight glass container in the refrigerator or freezer (your preference)  for up to 8-9 days.  Enjoy!

MY NEW COOKBOOK

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.  Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

Hearty Vegan Curry

HEARTY VEGAN CURRY

My kids and I have been giving ourselves a good giggle singing that old school song “Back to life, back to reality”!  Well, I think many of us might be feeling that way with the holidays over and the New Year upon us.  I honestly can not believe it is 2019 as the year flew by.  I think we all might agree that 2018 was a year of much learning, transitions and at times struggle.  There were many deep lessons learned and I know I’m personally stepping away and into 2019 with a tremendous amount of new found knowledge and strength.

That being said, as we all attempt to get back into the “reality” of it all, I know we all could use some delicious, quick meals.  Meals that really taste good, don’t require a lot of time and bring some ease into the home.  This hearty vegan curry is all of that and the best part is, it takes 30 minutes to make.  You can adjust the spinach to a different veggie if you are not a fan of spinach or even leave it out.  It is very versatile and below I give extra chef tips on additions that can be added for this dish before serving it.  I hope you enjoy it as much as we did and the extra time saved which hopefully will leave more room for gathering and connecting.  I know I finished off 2018 feeling immense gratitude for my family and the cherished blessings of time together.  Every time we can pause our busy lives to gather for a family dinner, I think we remember the importance of this sacred time.  No one ever looks back and says, “I wish I had less time.”  We all wish we had more and family dinner can be an easy way we can stretch the days.  Much love, oxoxo Chef Emery

 

EQUIPMENT

Wooden spoon

Measuring cups

Measuring spoons

Medium to large stock pot with lid

INGREDIENTS

1 tbs unrefined coconut oil 

1 tbs fresh ginger minced 

2 cloves garlic peeled and minced 

1 medium yellow onion peeled and minced 

2 tbs fresh cilantro washed and minced 

2 – 15oz cans of garbanzo beans drained and rinsed 

1 -7 oz jar of tomato paste 

1 -13.5oz can of coconut milk 

1/2 cup filtered water 

1 tsp chili powder 

1 tsp smoked paprika

Pinch of sea salt

Freshly ground black pepper 

1 tbs real maple syrup

5-6 cups fresh spinach washed 

METHOD 

Take a medium to large stock pot and add coconut oil, then place your heat on your stove top to medium.  Once hot, add the ginger, garlic, onion and fresh cilantro.  Sauté for 5-8 minutes till onion is translucent, then add garbanzo beans, tomato paste, coconut milk, filtered water, chili powder, smoked paprika, sea salt, black pepper and maple syrup.  Bring to a quick boil then reduce to low and cook for 5 minutes.  Now add the spinach and then place the lid on the pot.  Cook for another 20 minutes so that the spinach wilts and all the flavors can come together.

We are serving ours over a brown rice and basmati mix which is optional but really makes this dish so nice.  Extra additions that can be added to fancy it up would be flaked coconut, raisins and a cucumber raita just to name a few.  Enjoy from my kitchen to yours!

 

MY NEW COOKBOOK

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.  Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

 

Vegan Cannellini and Garbanzo Bean Meatballs with a Roasted Red Pepper Sauce

It is world vegan day today and it go me thinking about delicious vegan recipe ideas!  Even if your not a vegan, these are so yummy and even my kids surprisingly loved these wholesome bowls.  I really believe we all could benefit from eating at least 2-3 plant based meals during the week and dishes like this are a fun way to do it.  They are super versatile as you can add whatever sauté veggies or roasted veggies you love.  I made vegan rice bowls and piled it high with sautéed purple cabbage, mushrooms and kale along with some sliced avocado but there are endless options.  You could serve these meatballs over pasta or with sweet potatoes, squash, regular roasted potatoes or make falafel sandwiches or pita sandwiches and then pile high with these meatballs.  This fantastic red pepper sauce can also be used in a variety of ways.  It is lovely as a dressing for just about any veggie, salad or even over tofu.

Vegan Cannellini and Garbanzo Bean Meatballs with a Roasted Red Pepper Sauce

Tools:

Measuring Spoons

Measuring Cups

Food Processor

Parchment Paper

Cookie Sheet

Large Sauté Pan

Ingredients:

For Meatballs:

2 tbs olive oil

1 1/2 onions peeled and sliced

4 cloves garlic peeled and minced

Pinch of sea salt

Freshly ground black pepper 

1 tsp cumin

1 tsp chili powder

1 tsp dried oregano 

2 tbs fresh cilantro washed and minced 

1 can cannellini beans drained and rinsed

1 can garbanzo beans drained and rinsed 

Reserve 1/4 cup of the onion, garlic mixture once cooked for red pepper sauce 

For Red Pepper Sauce:

Juice of one lemon

Pinch of sea salt

Freshly ground black pepper 

2 tbs Fresh cilantro washed 

1/4 cup of the remaining sautéed onions and garlic 

2/3 cup avocado mayonnaise 

2 large roasted red peppers 

2 tbs tahini 

1 small ripe avocado with pit removed and flesh scooped out 

Method:

Preheat oven to 375

Take a large sauté pan and add olive oil then place heat on your stove top to medium.  Then add onions, garlic, sea salt, black pepper, cumin, chili powder, oregano, and fresh cilantro.  Sauté approximately 10 minutes till onions are translucent and all of the flavors come together.  Set aside briefly.  Empty the cannellini beans and garbanzo beans into your food processor.  Now add the onion and garlic mixture into the food processor along with the beans.  Pulse continually till it forms a thick paste.  Line your cookie sheet with parchment paper then use an ice cream scoop or large spoon and form individual meatballs.  This recipe will make approximately one dozen.   Chef’s note:  the c0nsistency of the meatballs will be sticky.  Bake in the oven at 375 for 30-35 minutes till the meatballs are golden brown.  Turn the oven off and let meatballs rest the oven to stay warm while you make the red pepper sauce.

Using your food processor, add lemon juice, sea salt, black pepper, fresh cilantro, remaining sautéed onions and garlic, avocado mayo, roasted red peppers, tahini and avocado.  Pulse until the sauce runs smooth and all of the ingredients come together.  I like to leave it in the food processor and pulse it one last time before I serve it over my vegan bowls.

Assemble the bowls whatever way you like over cooked rice, roasted potatoes, etc. and along with whatever your favorite veggies are then drizzle with this fabulous red pepper sauce.  Super delicious and makes fabulous leftovers and meal preparation for the week!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Deconstructed Spring Roll Salad

Deconstructed Spring Roll Salad 

It has been so hot out there that the idea of even heating an oven seemed not only like a bad idea but not possible.  Up here in Maine we aren’t used to these warms temps but hey thank god for recipes like this!  Today was a typical crazy busy day between work, managing my children’s busy summer schedules, add the idea of cooking in this heat and I needed something quick, easy and delicious.  This magical deconstructed spring roll salad was born and viola, life was manageable again lol!

This was super easy to assemble, required zero effort from my oven (so all those who store their sweaters in their oven can put them back in there..you know who you are) and was so refreshing and delicious.  My kids really loved it to and I loved that there were leftovers that I could store in my favorite mason jar for my next days lunch.  Yes!  This would also make fabulous meal prep for your week as you could make multiple mason jars that you could grab on the go for lunches.  I also thought it looked so beautiful that it would be a fantastic show stopper for entertaining or for taking to your next BBQ or potluck.  Either way it is sure to please and I hope you enjoy it!

Serves 2-4

Equipment

Tea kettle for boiling water

One large bowl

One medium bowl

One small bowl

Fork or Whisk

Ingredients:

For Dressing:

1/2 cup rice vinegar

1/4 cup sesame oil

3 tbs fish sauce

Juice of one lime

2 tbs real maple syrup

Pinch of sea salt

Freshly ground black pepper

For Salad:

2 packages of bean thread noodles soaked in hot water for 5-6 minutes till tender

1/2 large napa cabbage washed and chopped

1 red pepper washed, cored and diced

1 1/2 cucumbers washed, peeled and sliced

1 avocado washed, pit and skin removed then sliced

1 bunch fresh cilantro washed, stems removed

3 carrots washed, peeled and sliced into matchsticks

1/2 cup cashews or peanuts crushed ( I personally love @grandyoats nuts) https://www.grandyoats.com

 

The Method

Take a small bowl and add rice vinegar, sesame oil, fish sauce, lime juice, maple syrup, sea salt and black pepper.  Whisk well and set aside briefly so flavors can come together.

Take your kettle and place your stove top to high heat till the water is hot but not boiling.  Take a medium size bowl and add bean thread noodles then pour the hot water over the noodles till just covered.  Let rest in the hot water for 5-8 minutes till the noodles become tender then strain immediately and set aside briefly.

Take your large bowl and add chopped Napa cabbage, then add red pepper, cucumbers, sliced avocado, fresh cilantro and carrots.  I like to lay the vegetables in bunches around the edge of the salad.  Then place the tender bean thread noodles in the center.  Now add crushed peanuts or cashews on top of the noodles.  Whisk the dressing one more time then pour over the whole salad.  Toss well.  Ideally let the salad marinate for 30 minutes so all the flavors can come together.  Serve immediately or store in individual mason jars which can be kept in the fridge for up to 3 days.

Enjoy!

Follow me on facebook at Chef Emery

https://www.facebook.com/Chef-Emery-156845695037946/?ref=bookmarks

Instagram @Chef_Emery for daily recipes and cooking inspiration.  Have questions or have a favorite recipe? Tag me #chefemery

Looking for more great easy, quick, delicious recipes like this?  Purchase my latest cookbook “EmPowerful”

Link Below:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1533423204&sr=1-1-catcorr&keywords=empowerful+cookbook

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Curried Vegan Red Dal

 

As the New Year approaches, I always spend time reflecting about my year with gratitude. What I’ve learned, how I grew, what I’m ready to let go of and what I’m ready to bring more of into the New Year. I hope that we can all agree that bringing more peace might be at the forefront of our own lives and the planet’s. I know personally that it is something that has been on my mind.

Specifically, I have been thinking a lot about how are our choices impact and effect our carbon footprint. We have more power than one might think. If we each individually made a commitment to using less plastic along with reusable water bottles, grocery bags, recycling, supporting local farms and food that has traveled less, we can make a difference. We vote with our dollars and we impact change one by one. One of my New Year commitments will be buying reusable fruit and vegetable bags so that I’m not putting my produce in plastic bags when grocery shopping. It’s just a small adjustment but can you imagine the effects if we all made an adjustment like this? I always recycle my current plastic bags but recycling is not enough because even with recycling, it takes a long time for plastic to break down. The solution really is using less plastic and purchasing less things that are adding to our carbon footprint.

Sustainable, organic local food has always been at the foundation of my work as an organic female chef. I truly believe this is one of the ways that we can build a foundation of health for ourselves and the planet. This paired with mindfulness for nature. The theory that what we take, we give back and are mindful when doing so. I love the French term “doucement” which means slowly or just a little. This is how I view my relationship with food and how I come to building my relationship with food as a chef. Personally, we’ve always eaten lots of fruits and vegetables and the majority of our diet is plant based. When we do supplement with meat, there is tremendous gratitude and understanding behind it. We eat it sparingly and only source meat from local farms where the animal was cared for and butchered in a mindful way. Food is meant to be nourishing and when we cook it with well sourced ingredients it just tastes different than that item that sat on the grocery shelves for weeks.

I wanted to share this recipe that we eat fairly regularly in our home. It’s fair to say its a staple. I want people to experience vegetarian and vegan recipes that are flavorful, delicious, easy to prepare and dishes that the whole family will enjoy. My kids absolutely love this curry dish and so do we! I hope you enjoy it as much as we do.

Curried Vegan Red Dal

1 medium head of organic cauliflower washed and cut into bite size pieces

1 medium organic onion peeled and diced

1 tbs fresh organic ginger minced

2 cloves of fresh organic garlic peeled andminced

2 tbs mild curry powder (spicy curry powder may be used if that is your preference)

1/4 cup fresh cilantro washed and minced

1 1/2 cup organic red lentils

32 fl oz. organic vegetable stock or homemade stock

2 tbs sweet mango chutney (optional)

1/4 cup organic raisins

1 tbs organic coconut oil

Pinch of sea salt

Freshly ground black pepper

Take a medium stock pot with a lid and add coconut oil then place the heat on medium. Once the coconut oil melts, add minced onion, sea salt and black pepper. Sauté approx. 8 minutes till the onions are translucent then add minced fresh ginger, garlic, fresh cilantro and 1 tbs of the curry powder. Cook approx. 2-3 minutes then quickly add the red lentils and cauliflower. Stir quickly then immediately add the stock, the other 1 tbs of curry powder and the mango chutney. Bring the heat up to high till the curry just begins to start to simmer then immediately reduce to low. Add the raisins then place the top on the pot and let cook for approx. 10 to 15 minutes. Chef’s note ** the liquid will reduce.

I generally serve this with steamed basmati rice and you can make this fancy if serving to guests by offering optional toppings to add to their bowls of curry such as additional raisins, coconut flakes, mango chutney, fresh cilantro and even a spoonful of plain coconut yogurt to finish it off.

Enjoy!! – Chef Emery oxoxoxo

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use our photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

 

 

Organic Cumin & Chili Veggie Burgers


“Cooking is a continual opportunity to connect with your senses.  When we touch, taste, smell and explore through the beauty of food, the soul is elevated and comforted.  I dare say it might be one of the most beautiful ways to extend love and nurture others”

I try to incorporate at least 2 to 3 plant based meals a week into our dinner rotation.  As a chef, it keeps my creativity in bloom as the opportunities are endless in terms of imagining ways of bringing a variety of vegetables into interesting, delicious meals.

When I created this recipe in particular, it stirred from a place of wanting a really delicious veggie burger that didn’t crumble or taste like sawdust. I hate to say that but many veggie burgers just fall short in terms of flavor and consistency.  This however is not your typical veggie burger and this recipe is a huge success in our house.  My kids absolutely love these and they are a lot of fun too as they can be dressed up in so many ways.  Think pickles, sauerkraut, roasted poblanos, cheese, red onion, lettuce, micro greens, sautéed onions and mushrooms.  The options are endless.  I also love that I can get two meals out of this recipe which is fantastic on busy days when you just need to get dinner on the table fast.

Chefs note ** You will need a food processor for this recipe.

2 tbs organic olive oil

1/2 half of an organic onion peeled and minced

2 cloves organic garlic peeled and minced

1 tbs ground cumin

1 tbs ground chili

1 tsp sea salt

freshly ground black pepper

1 cup raw organic walnuts

2 cans organic pinto beans or kidney beans drained

2 organic eggs

1 cup gluten free bread crumbs or regular bread crumbs  (please have extra set aside to reach proper consistenacy)

 

In a large skillet, place heat on medium and add olive oil.  Add onion, sea salt and black pepper and cook approx. 7-8 minutes till golden brown then add garlic, cumin, chili and walnuts.  Continue to cook for an additional 5 minutes.  Once cooked, set aside briefly.

Take your food processor and make sure the chopping blade is inserted in the center.   Add the drained canned beans, eggs and the walnut/onion mixture.  Purée on high until combined then add bread crumbs and continue to pulse till ingredients are fully mixed. Using a spatula, remove the bean mixture from the food processor into a large bowl.  Add approx. 1/2 cup additional bread crumbs till the mixture is not super sticky and you can form the mixture into individual burgers using your hands.  This recipe will yield a total of 8 burgers.  I double wrap the additional 4 burgers in eco friendly plastic wrap and place in the freezer.

Once your ready to cook the burgers.  Take a large skillet and add 1 tbs of oil, then place your heat on medium.  Brown on one side then flip the burger to the other side  (approx. 4 minutes per side).  Serve on buns or over a salad with your favorite fixings.

Enjoy! – Chef Emery oxoxox

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Plant Powered Recipes



Lately I’ve been quite thoughtful about our environment and the current state of the world.  It is easy to feel completely overwhelmed and lost in knowing what we can each individually do.  My hope lies in the belief that each of us can be stewards in impacting change.  With consciousness, we each can make a difference and there has never been a more important time to act and  be of service.  In my personal responsibility as a chef, this especially got me thinking.  How can I personally do more?

The foundation of my work as always been to advocate in supporting local agriculture and farming practices.  The concept that when we eat locally, organically and seasonally, it not only benefits our own health but the health of the earth’s soil and climate.  Recently though, I was thinking how can I take this a step further?  What if each and everyone of us dedicated one or two days out of the week to eating more of a plant based diet or at least incorporating it more?  This act alone if done on a large scale could have a monumental impact on our personal contribution to the global footprint.

As a result, I have started playing around in the kitchen creating new recipes that are plant based and full of flavor.  They are truly delicious and an example of how we can eat this way and never feel deprived in anyway.  These two recipes are lovely and incredibly versatile.  I hope you enjoy them as much as I have.

Chefs Note :

Both of these recipes can be made at the same time. You will need a food processor.

Walnut pate
1 1/2 cups Raw walnuts soaked for at least 2 hours in water
2 small shallots peeled and diced
Garlic 1 clove minced
Sea salt
Fresh ground black pepper
2 tbs green onion washed and diced
2 tbs gluten free tamari
1 tbs olive oil
1/4 cup water

Take a medium size bowl and fill with cool water then add walnuts and soak for at least 2 hours.

Take a large sauté pan and add olive oil. Place heat on medium and add shallots, garlic, green onions, sea salt, black pepper. Sauté approx. 8 minutes till shallots are golden brown. Set aside.

Drain soaked walnuts then take your food processor and add walnuts.  Now add shallot and fresh herb mixture.  Add gluten free tamari then begin to pulse the mixture till it begins to combine.  Now add water slowly till the mixture begins to become smooth (up to 1/4 cup)

Use a spatula to store in an airtight container. This will last for up to 7 days. It’s great on crackers, with crudité , sandwiches and so much more!

Cashew cheese

1 1/2 cup raw cashews soaked for at least 2 hours in water
1 tsp sea salt
Fresh ground black pepper
Juice of one lemon
2 tbs nutritional yeast
2 small shallots peeled and diced

2 tbs green onions washed and diced
1 clove garlic minced
1 tbs olive oil
1/4 cup water

Take a medium size bowl and fill with cool water then add cashews and soak for at least 2 hours.

Take a large sauté pan and add olive oil. Place heat on medium and add shallots, garlic, green onions, sea salt, black pepper. Sauté approx. 8 minutes till shallots are golden brown. Set aside.

Drain soaked cashews then take your food processor and add cashews. Now add shallot and fresh herb mixture. Add fresh lemon juice, nutritional yeast, then begin to pulse the mixture till it begins to combine. Now add water slowly till the mixture begins to become smooth (up to 1/4 cup)

Use a spatula to store in an airtight container. This will last for up to 7 days.  This is so delicious and versatile! Great with roasted vegetables and sandwiches.

Enjoy -Chef Emery oxox