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Roasted Acorn Squash and Potato Soup

ROASTED ACORN SQUASH AND POTATO SOUP

Recipe by Shaylin Brown

INGREDIENTS

Ginger
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  • 2 diced carrots

  • 2 stalks of chopped celery

  • 1/2 an onion

  • 3 cloves garlic

  • 4 potatoes

  • 1 apple, chopped

  • 1 large roasted acorn squash

  • 1 tbsp coconut oil

  • 1.5 litres of chicken broth

  • 1/2 tsp Ginger

  • 1/4 tsp Nutmeg

  • pinch Cloves

  • 1/4 tsp Cinnamon

  • Salt and Black Pepper to taste

  • Coconut milk

Nutmeg
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METHOD

In a pot, sauté carrots, celery, onions, garlic and potatoes in the coconut oil until aromatic. Add roasted acorn squash, apple, chicken broth and spices. Cook until potatoes are soft. Blend with a hand blender. Add coconut milk.

Enjoy!

Roasted Acorn Squash Soup Recipe
Roasted Acorn Squash Soup Recipe
Roasted Acorn Squash Soup Recipe
Cloves
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Ceylon Cinnamon
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Black Pepper
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Chai Spiced Pumpkin Pie

CHAI SPICED PUMPKIN PIE

Recipe by Peter Tiessen

Fresh spices make all the difference. This recipe plays with the spices that would make up a chai flavour. Here I have combined those flavours with a traditional pumpkin pie.

Yield: 1 pie

INGREDIENTS

Crust

  • 1 1/3 cups all-purpose flour
  • 1/2 cup cold butter
  • 1/4 cup ice water
  • pinch of salt

Filling

  • 2 cups pumpkin puree
  • 1/2 cup Cane Sugar
  • 3 large eggs
  • 3/4 cups evaporated milk
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 tsp Cloves
  • 1/2 tsp Ginger
  • pinch of salt

METHOD

Mix the flour and salt together in a large bowl. Add the cold butter and 'cut' it into the flour using either your fingertips or a pastry knife until it resembles a course mixture (about pea size). Add the ice water and gently combine until a dough forms. Be careful not to knead the dough too much as you do not want to develop the gluten. Cover with a towel and allow the dough to rest for at least 30 minutes in the refrigerator.

Preheat the oven to 400ºF.

Remove the dough from the refrigerator and place on a lightly floured surface and roll out the dough to about 1/4 inch thickness. Line your pie pan with the dough and gently press it into place. Trim any excess from the edges and 'dock' the pie shell.

For the filling, combine the pumpkin puree, sugar and eggs together. Whisk in the evaporated milk, spices and salt. Pour the mixture into the chilled pie shell.

Bake the pie for 10 minutes at 400ºF, then reduce the oven temperature to 375ºF and continue to bake for another 35-40 minutes. The pie should be 'set' but still jiggle in the centre. Remove from the oven and allow to cool at room temperature or until service.

Enjoy!

Chai Spiced Pumpkin Pie Recipe

No-Bake Coconut Cream Pie

Recipe by Peter Tiessen

This no-bake pie will be a knock-out punch at any dinner party, and great for any holiday! At my house I've got only one rule when it comes to pie...I don't share.

Yields: 8 servings

INGREDIENTS

Cane Sugar
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Coconut Filling

Nutmeg
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  • 2/3 cup Cane Sugar

  • 2 1/2 T cornstarch

  • 1/2 t salt

  • 2/14 cup coconut milk

  • 2 large eggs

  • 1 Vanilla Beans, scraped

  • 2 T coconut oil

  • 1 cup coconut ribbons

Cream Topping

  • 2 cups whipping cream

  • 1 Vanilla Bean, scraped

  • 1/4 cup icing sugar

Ceylon Cinnamon
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Gingersnap Crust

Vanilla Beans
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  • 3/4 plus 1/2 cup unsalted butter

  • 1 cup Cane Sugar

  • 1/4 cup molasses

  • 1 large egg

  • 2 1/4 cup all-purpose flour

  • 2 t baking powder

  • 1/2 t salt

  • 2 t grated fresh ginger

  • 1 t Cinnamon

  • 1/2 t Nutmeg

  • 1/2 t Cloves

  • Cane Sugar (to coat)

Cloves
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METHOD

  1. For gingersnaps, preheat oven to 350 ºF.

  2. Cream butter and sugar together until smooth. Stir in molasses and beat in the egg. In a separate bowl, combine flour, baking soda, salt and spices. Add to butter mixture and stir just until blended. Shape spoonfuls of dough into balls and roll in sugar. Place 2 inches apart on a greased or parchment-lined baking sheet and press flat with the palm of your hand. Bake for 10 to 12 minutes, until edges are lightly browned and remove from baking sheet to cool.

  3. For crust, grind cooled cookies finely and measure out 2 ½ cups of crumbs. Melt remaining ½ cup butter and stir into crumbs. Press into a 9-inch springform pan and chill in freezer until ready to fill.

  4. For filling, begin by lightly toasting the ground coconut. In a separate heavy-bottomed saucepot stir sugar, cornstarch and salt together. Whisk in coconut milk, whole eggs and egg yolks. Heat custard on low heat, whisking constantly for 5 minutes. Increase heat to medium and continue whisking until custard thickens and becomes glossy, about 5 more minutes. Remove from heat and strain. Stir in vanilla, coconut oil and toasted coconut and stir until melted and incorporated. Let cool on the counter for 5-10 minutes then pour into pie shell. Cover the top of the custard with plastic wrap to avoid a skin from forming. Allow to chill completely before topping with cream, at least 4 hours.

  5. For cream topping, whip cream to medium peaks, and whisk in sugar and vanilla. Top coconut custard with whipped cream and garnish with additional coconut flakes. To remove from the springform pan, run a small palette or paring knife around the edge to avoid tearing of the crust.

  6. Enjoy!

Coconut Cream Pie
No Bake Coconut Cream Pie with Fair Trade Ingredients