Sides & Appetizers Archives - Teri-Ann Carty

Pecan Chocolate Stuffed Dates

Teri-Ann Carty — Wed, 15 Apr 2026 08:00:23 +0000

Home » Sides & Appetizers

Pecan Chocolate Stuffed Dates

Created by: Teri-Ann Carty

These Stuffed Dates are soft and caramel-like filled with pecans, coated in rich dark chocolate, then finished with white chocolate, pistachios, and flaky salt. The recipe is easy to follow, easy to customize and extremely easy to enjoy! Serve them as an appetizer, enjoy as a midafternoon snack, or meal prep a bunch and keep them for whenever you need to curb a sugar craving.

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Prepare to Fall in Love With These Pecan Chocolate Stuffed Dates!

It has been a minute since I made a dessert where dates were truly the star, and now that I have, I am completely ruined for anything else.

These stuffed dates may have just topped the charts for me, and I think they might for you too! They are so unbelievably easy to make and would make an amazing gift. Honestly, if someone showed up to my house with a box of dates filled with pecans, chocolate and flaky salt, I might just be the happiest person ever. Dates have been having a moment on social media for a while now, and unlike most food trends (remember Dubai Chocolate?!), they’re not going anywhere. Truth be told, I didn’t like dates a long time ago, but the thing is, they’re blood sugar-friendly, and once you realize just how versatile they are, it’s hard not to fall in love with them!

Don’t Skip the Salt!

And if there is one thing I will insist on with this recipe, it is this: do not skip the salt. Salt is what transforms these from sweet to completely addictive. The combination of chocolate and dates with that final sprinkle of flaky salt is pure magic, and I will never stop advocating for salt. Unfortunately, salt has gotten such a bad rep, but it’s essential, and when it comes to cooking and baking, it’s a make or break ingredient, whether you want to admit it or not!

Ingredients For These Pecan Chocolate Stuffed Dates

You only need a handful of ingredients for this recipe, so grab them and let’s get stuffing!

Medjool Dates: The best choice for this stuffed dates recipe. They’re large, soft, and taste like caramel and love. Their texture makes them perfect for stuffing and coating in chocolate. You could use another type of date, but make sure they are on the softer side.
Pecans: Pecans add a buttery crunch and balance the sweetness of the dates. When paired with chocolate, they create that classic flavour combination that makes these dates with nuts inside so satisfying. Use any nut of your preference; cashews or walnuts are also softer and could work well.
Dark Chocolate: Dark chocolate brings richness and depth, balancing the sweetness of the dates. It creates a crisp outer shell that contrasts beautifully with the soft center. This is my favourite dark chocolate to bake with!
White Chocolate: A drizzle of white chocolate adds a touch of sweetness and visual contrast. It also enhances the overall indulgence of these chocolate medjool dates.
Pistachios: Chopped pistachios add texture, colour, and a slightly salty finish that complements the chocolate.
Flaky Sea Salt: Flaky salt is essential as it enhances the natural sweetness of the dates and ties all the flavours together. Using a high-quality salt, like this Canadian Sea Salt, elevates the entire recipe!

The Health Benefits of Dates!

You might be surprised to know that these sweet little gems are more than just delicious; they’re actually nutritious as well! Dates are naturally sweet, making them a great alternative to refined sugar in desserts like these stuffed dates, banana date cake or this snickers date bark! They also contain fibre, clean energy, minerals, and healthy fat. The fact that they taste indulgent makes them even better because they do NOT spike your blood sugar levels. It’s really a win-win situation whenever you enjoy dates.

How To Make Stuffed Dates

This no bake, quick and easy snack recipe is perfect for when you want to make something you can reach for in a rush, or when you’re craving something immediately but don’t want to spend time in the kitchen!

Prepare the Dates

Using a small knife, gently slice each date down the center just enough to remove the pit. If your dates feel slightly firm, soak them in hot water for about 10 minutes. You will notice them soften and become more pliable.

Fill with Pecans

Insert two pecans into each date and gently press it closed. The date should naturally wrap around the nuts, creating that perfect stuffed dates with nuts situation we are aiming for!

Melt the Chocolate

Place the dark chocolate in a microwave-safe bowl and heat in 30-second intervals, stirring in between. You can also use the double boil method if you don’t have a microwave. The idea is to get the chocolate silky enough for dipping.

Coat the Dates

Drop each date into the melted chocolate, turning it to coat completely. Lift it out with a fork and gently tap off any excess chocolate before placing it onto a parchment-lined baking sheet. Place the tray in the freezer for about 15 minutes, until the chocolate shell hardens.

Decorate and Finish

Last but not least, decorate your chocolate covered dates however you’d like! I melted white chocolate and drizzled it over the hardened dates. Before the drizzle hardens, sprinkle with chopped pistachios and flaky salt. Return the tray to the freezer for another 30 minutes, allowing everything to fully set. If you can wait 30 minutes for them to totally solidify, your treat will be well worth the wait!

Tips For Making the Perfectly Stuffed Dates

For the best results, always use soft, fresh medjool dates. If they feel firm, soaking them briefly will make them easier to work with and improve the final texture.
When melting chocolate, go slowly. Overheating can cause it to seize, so short intervals and gentle stirring are key.
Make sure to tap off excess chocolate when coating the dates. This helps create a clean, even shell instead of a thick, uneven coating.
Do not skip the flaky salt!! It balances the sweetness and enhances every flavour.

How to Store these Pecan Chocolate Stuffed Dates

Store them in the fridge, and they will be ready whenever you need a quick snack or decadent (but secretly healthy) dessert! You could also put them in the freezer for longer storage. When ready to enjoy, let them sit at room temperature until they’ve thawed out for the best texture.

Stuffed Dates FAQ

Can I use dried dates for this recipe? It is best to use soft medjool dates. Drier dates can be used if soaked first, but they may not have the same texture.

What is the best type of date to use? Medjool dates are ideal because they are large, soft, and naturally sweet.

Are these gluten free? Yes, these stuffed dates are naturally gluten free, oil free, refined sugar free and could easily be made dairy free based on the chocolate you choose.

Did You Try This Recipe?

Let me know in the comments!! I would love to know how you liked these and if you’re as hooked as I am. Try these other healthy snack recipes next:

Snickers Date Bark

Super Seed Cookies

Sunbutter Granola Bars

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Pecan Chocolate Stuffed Dates

Course Dessert, Snack

Cuisine Canadian

Prep Time 10

Freeze Time 30

Total Time 40

Servings dates

Calories 195kcal

Author Teri-Ann Carty

Equipment

cookie sheet
microwave (or double boiler), rubber spatula, freezer

Ingredients

12 medjool dates pit removed
24 pecans
1 cup dark chocolate melted
¼ cup white chocolate melted
2 tbsp pistachios roughly chopped
flaky sea salt

US Customary - Metric

Instructions

Use a sharp paring knife to slice the date in the middle just enough to pull out the seed.
Insert 2 pecans into the date and squeeze it closed.
Melt dark chocolate in the microwave in 30 second increments until melted (about 90 seconds).
Drop 1 date at a time into melted dark chocolate, tossing to coat. Tap any access chocolate off the date and place on a parchment lined baking sheet. Place in the freezer for 15 minutes to harden.
Melt white chocolate until smooth.
Use a spoon to drizzle white chocolate on top of hardened dark chocolate and sprinkle with chopped pistachios and flaky sea salt.
Place back in the freezer to harden for about 30 minutes.
Store dates in an airtight container in the fridge.

Notes

Any nuts will work! Choose your favourite.

Don't skip the flaky salt, it balances the sweetness!

Nutrition

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Cheesy Mashed Potatoes

Teri-Ann Carty — Mon, 29 Dec 2025 09:00:15 +0000

Home » Sides & Appetizers

Cheesy Mashed Potatoes

Created by: Teri-Ann Carty

These Cheesy Mashed Potatoes are light, fluffy, and incredibly creamy thanks to a simple technique and a potato ricer. Finished with butter, warm cream, and Gruyère, they’re the perfect potato side dish that you won't be able to get enough of!

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The Creamiest Cheesy Mashed Potatoes

There is NOTHING I love more than creamy mashed potatoes. I’m a sucker for all things potatoes, but a silky smooth creamy potato puree has got to be up there in my top 5. I took these potatoes to the next level by adding gruyere cheese. Gruyere is a delicious Swiss cheese that melts like a dream and turns the humble potato into a drool-worthy side dish you won’t be able to stop making. I served these spuds with my kick-ass ribeye, but you could also serve these with braised short ribs (recipe coming soon), my creamy Dijon chicken or with my ridiculously delicious pork chop.

Few side dishes feel as comforting, nostalgic, or are as universally loved as mashed potatoes. Soft, buttery, and impossibly creamy, this is the kind of dish that quietly steals the show no matter what else is on the table. Whether you’re serving them for a holiday meal, a cozy Sunday dinner, or simply because you’re craving comfort, these cheesy mashed potatoes deliver every single time. And watch out because in 2026, I’m committed to bringing way more savoury recipes your way. What would you like to see?

For these potatoes, the technique is just as important as the ingredients. There’s a good chance you’ve seen a potato ricer on the internet in the last month; they’ve taken the cooking world by storm and might just be my new favourite kitchen tool! Using a potato ricer creates a texture that’s light, fluffy, and silky smooth, no gluey potatoes here. Finished with butter, warm cream, and nutty Gruyère, these are truly the best mashed potatoes when you want something rich, luxurious, and deeply satisfying. This is the viral potato ricer I used!

Ingredients in Mashed Potatoes

This mashed potatoes recipe relies on a short list of ingredients, each chosen for flavour and texture.

Potatoes: Large, starchy potatoes create the creamiest base and break down beautifully once cooked. Yukon potatoes work perfectly here!
Butter: Adds richness and depth. Room temperature butter melts evenly into the potatoes.
Gruyère cheese: Nutty, melty, and flavourful without overpowering the potatoes. You could also use Parmesan instead, but you likely will not get the same consistency.
Cream: Warmed cream helps achieve your desired consistency without cooling the potatoes.
Fresh thyme: Adds a subtle herbal note that complements the cheese perfectly.
Sea salt and cracked pepper: Essential for bringing everything into balance.

How to Make The Best Cheesy Mashed Potatoes

Making perfect mashed potatoes is all about respecting the process.

Prep Your Potatoes

Start by peeling your potatoes and cutting them into evenly sized cubes. Place them in a large pot, cover with cold water, and salt generously. Bring the water to a boil, then reduce the heat and cook until the potatoes are fork-tender.

Cook Potatoes

Drain the potatoes well, then immediately put them into the potato ricer and rice them back into the warm pot using a potato ricer. This step creates the lightest texture and prevents overworking the potatoes. (If you don’t have a ricer, here is the link to the one that I use! Alternatively, you can use a potato masher or hand mixer.)

Mix Remaining Ingredients & Serve!

To the warm pot, add butter, warm cream, and grated Gruyère. Place the pot back over low heat and gently stir until everything is melted and silky smooth. Finish with fresh thyme, sea salt, and cracked pepper, then keep warm until serving.

Things to Add to Mashed Potatoes

This simple mashed cheesy potatoes recipe is a beautiful base for customization. You can add roasted garlic for sweetness, chives or green onions for freshness, or swap Gruyère for sharp cheddar or Parmesan. A spoonful of sour cream will add a slight tang to your potatoes.

How to Store Mashed Potatoes

No matter how many people at the table are obsessed with potatoes, there always seems to be leftovers! If these aren’t completely devoured, store leftover homemade mashed potatoes in an airtight container in the refrigerator. Mashed potatoes also freeze surprisingly well. Freeze in portions and thaw overnight in the fridge before reheating.

What Are the Best Things to Serve With Mashed Potatoes?

These cheesy mashed potatoes pair beautifully with just about everything. They’re perfect alongside roasted chicken, meatballs, or braised vegetables. They also shine as part of a holiday spread, soaking up gravy and sauces effortlessly. Personally, I made these to go alongside my pan-seared ribeye steak for my birthday! Get the ribeye recipe here.

Why This is The Best Mashed Potatoes Recipe

This recipe delivers on everything we want from mashed potatoes: rich flavour, cloud-like texture, and foolproof technique. Using a potato ricer ensures the potatoes stay light and never gluey, while warm cream and cheese melt seamlessly into every bite. These might just be the creamiest mashed potatoes you’ll ever eat!

Cheesy Mashed Potatoes FAQ

What are the best potatoes for mashed potatoes? Starchy potatoes like Russet or Yukon Gold are ideal. They break down easily and create the fluffiest texture.

How do I thicken mashed potatoes? Place them back over low heat and stir gently to evaporate excess moisture. Adding more cheese can also help.

How do I reheat mashed potatoes? Reheat gently on the stove or in the oven, adding a splash of cream or milk and stirring until smooth.

How long to boil water for mashed potatoes? Once boiling, potatoes typically take 15–20 minutes to become fork-tender, depending on size.

Potato ricer vs potato masher — which is better? I’m absolutely loving my potato ricer right now; it creates the smoothest texture. A potato masher works well too, but produces a slightly more rustic result.

More Delicious Side Dish Recipes

Don’t forget to leave a comment and review below if you tried these mashed potatoes or purchased the ricer! I would love to hear your feedback. Try these other delicious side dish recipes:

Parsnip Mashed Potatoes

Roasted Carrots

Stuffed Squash

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

The Creamiest Cheesy Mashed Potatoes

Course Side Dish

Cuisine Canadian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 538kcal

Author Teri-Ann Carty

Equipment

large pot, stove, rubber spatula or wooden spoon
potato ricer or masher

Ingredients

3 large potatoes peeled*
4 tbsp butter room temperature
1 cup gruyere cheese grated
¾ cup cream warmed, add more cream if necessary
2 tsp fresh thyme
sea salt and cracked pepper to taste

US Customary - Metric

Instructions

Peel potatoes and cut into small cubes.
Place in a large pot and cover with cold water. Salt the water and bring to a boil.
Reduce the heat to medium-low and partially cover the pot with a lid.
Cook potatoes until fork-tender.
Once cooked, drain potatoes in a colander.
Add potatoes to the ricer over the same pot you boiled them in.
Once the potatoes are riced, add butter, cream and cheese to the pot. Place the pot back on the stove over low heat and stir potatoes until silky smooth and cheese has fully melted.
Add fresh thyme, sea salt and cracked pepper to taste.
Keep warm until ready to serve.

Notes

For a silky smooth texture, peel the potatoes! The skins will get stuck in the ricer otherwise.

You can omit the ricer and mash with a potato masher, but the texture won't be as smooth; however, the potatoes will still be very delicious.

Nutrition

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Candied Spiced Nuts (Refined Sugar Free)

Teri-Ann Carty — Mon, 08 Dec 2025 09:00:56 +0000

Home » Sides & Appetizers

Candied Spiced Nuts (Refined Sugar Free)

Created by: Teri-Ann Carty

These Candied Spiced Nuts are sweet, salty, crunchy, and completely refined sugar free! Made with mixed nuts, maple syrup, warm spices, egg whites and herbs, they’re perfect for snacking, gifting, and adding to holiday spreads. Slow-roasted, beautifully caramelized, and endlessly customizable. This is a December staple recipe you'll come back to year after year.

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Candied Spiced Nuts (Refined Sugar Free)

I have been making my weight in cookies lately, and some of the recipes call for egg yolk only. So when I had extra egg whites kicking around, I thought, let’s make some candied nuts! You can totally make this recipe without egg whites, but the texture it brings to these nuts is incomparable in my opinion. It helps bind them together, forming little clusters that are so dang good you won’t be able to stop. This is my favourite time of the year for baking, making specialty items, and just getting creative. I am happy to say that I am really excited for Christmas this year. This year looks really different than last year (IYKYK), and I am in much better spirits! I’ve been working harder than ever; my camera basically feels like an extension of me. Don’t get me wrong, I am beyond grateful for the life I’ve created here in Recipeland, but my goodness, I need a little break once this busy season is finished!

While I won’t be roasting chestnuts over an open fire, I WILL be making my new SPICED CANDIED NUTS on repeat. This recipe is the perfect stocking stuffer, hostess gift or addition to your holiday snack boards. I am warning you, these are ADDICTIVE. I added Aleppo chilli powder with cinnamon, cardamom, fresh thyme and sea salt, but you could certainly change up the spices to suit your palate. Gingerbread, Chai, and Pumpkin Spice, just to name a few. You could bump up all the spices more, but for my family and me, this mix was perfect.

Just like my granolas, these nuts need to come to room temperature. I’d even put the pan in a colder room in your home to allow the maple syrup to harden. Most recipes call for sugar, but you know me, trying to curb that as much as possible. The best trick for this recipe is to spray your parchment paper with non-stick spray. I have made these 3 times now, so trust me, this is the best method. Once, no spray-hot mess. Second time, no parchment- hot mess. Third time, parchment with spray. Perfection. Ahh, the joys of being a recipe developer!

Easy & Healthy Candied Spiced Nuts Recipe

This spiced nuts recipe is a healthier take on the classic candied nuts you find at Christmas markets and holiday fairs. Instead of brown sugar or white sugar syrups, these nuts rely on pure maple syrup to create their caramelization. The egg white helps everything stick while creating that crisp, crackly coating we all love. Let’s get baking!

Candied Spiced Nuts Ingredients

Each ingredient adds depth, warmth, and texture to this festive flavoured nuts recipe:

Walnuts: Brain food and delicious! These nuts are soft and get richer in flavour when roasted in spices and maple.
Cashews: Naturally sweet and buttery, creating pockets of creamy crunch.
Hazelnuts: Deeply roasted and aromatic, with a warm, earthy flavour that pairs beautifully with maple.
Pistachios: Add bright colour and a soft, sweet bite.
Macadamia nuts: Rich, velvety, and decadent, they make these nuts feel extra special.
Pumpkin seeds: Toast into light, crisp pieces that balance the richness of the nuts.
Egg white: Helps bind the spices to the nuts and creates that signature crackly exterior.
Maple syrup: The natural sweetener that caramelizes beautifully without refined sugar.
Cinnamon: The heart of this recipe, warm, familiar, and festive.
Cardamom: Adds brightness and a whisper of floral spice.
Aleppo chilli powder: Provides gentle heat without overpowering sweetness, the perfect contrast.
Fresh thyme or rosemary: A savoury finish that cuts through the sweetness and creates a gourmet, bakery-style flavour.
Salt: Essential for balance; it highlights every flavour and keeps the nuts from tasting overly sweet.

Are Nuts Really Good For You?

Yes! Nuts are incredibly nutrient dense and provide protein, healthy fats, minerals, and fibre. They help keep you full, energize your day, support hormone balance, and make a wonderful alternative to heavily processed snacks. This healthy spiced nuts recipe uses a bunch of nuts to create a mix of textures and nutritional benefits. You could totally swap out any nuts for your preferred ones, and they are still going to be healthy!

How to Make These Irresistible Candied Nuts

Making these candied nuts is super easy. Start by preheating your oven to 300°F convection. Line your pan with parchment and spray the paper with non-stick spray.

Mix the Nuts

Add all the nuts and seeds to a large bowl. Stir to combine.

Whisk the Egg White

In a separate bowl, whisk the egg white vigorously until frothy. This helps coat the nuts evenly.

Combine Everything

Pour the egg white over the nuts. Add the maple syrup, spices, herbs, and salt. Stir until every nut is coated in the glossy spiced mixture.

Spread Into a Single Layer

Pour the nuts onto your baking sheet, spreading them into a single, even layer so they caramelize properly. Bake for 15 minutes, give the nuts a gentle stir, then continue for another 15–25 minutes until golden brown and fragrant.

Cool Completely

This is essential; as they cool, the nuts harden into that perfect sweet-salty crunch and get all clustered up! I know it’s hard to wait, but it’s so necessary. If you can put the pan in the coldest room in your house, they will harden quicker!

How Long To Roast Nuts

For this candied nuts recipe, a lower temperature works best. Roasting at 300°F convection allows the nuts to slowly caramelize without burning. The total cooking time is typically 45–50 minutes, depending on your oven and the type of pan used. Stoneware pans often require the full time, while metal sheets may cook slightly faster.

Can I Make These Nuts Ahead of Time?

These are best made ahead of time since they require time to harden! These candied nuts are ideal for gifting and snacking because they keep beautifully. Once cooled completely, store them in an airtight container at room temperature for up to two weeks. They remain crisp, fragrant, and delicious.

What’s the Best Way to Package These Nuts for Gifting?

Homemade candied nuts make such a thoughtful December or Christmas gift. Package them in mason jars, small craft paper bags, pretty tin containers or any glass container. You can get creative and add twine, handwritten labels or whatever you feel gives the container that festive feel! These nuts feel festive and handcrafted — the perfect holiday hostess gift, teacher gift, or addition to a charcuterie basket.

Why You’ll Love These Sweet & Salty Spiced Nuts

These candied spiced nuts bring together the perfect blend of sweet, salty, savoury, and gently spicy. They’re easy to make, rely on wholesome ingredients, and taste like something you’d buy from an artisanal holiday market. Perfect for snacking, gifting, and elevating every winter gathering!

Tips for Making Candied Spiced Nuts

Spread the nuts in a single layer for even caramelization.
Non stick spray on parchment paper for the win!
Stir halfway through for even roasting.
Let them cool completely before storing.
Switch up spices based on what you love.

Candied Spiced Nuts FAQ

Are these spiced nuts spicy? They have mild warmth from Aleppo chilli, not overly spicy, just balanced. You can omit chilli if it’s not your thing!

Should you use raw or pre-roasted nuts? Always start with raw nuts so they roast evenly and don’t burn.

What is the best temperature to roast nuts at? 300°F convection is ideal; low and slow gives the best caramelization.

Can you serve spiced nuts warm? Absolutely. They’re delicious warm, but if you can wait until they are totally cooled, you’ll have a much better experience.

Did you make these spiced nuts?

Don’t forget to leave a comment and rating below! Try these delicious recipes next:

Puffed Quinoa Cups

Strawberry Chocolate Bark

Tahini Brown Butter Rice Crispy Treats

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Candied Spiced Nuts (Refined Sugar Free)

Course Appetizer, Snack

Cuisine Canadian

Prep Time 10

Cool Time 2

Total Time 3

Servings cups

Calories 743kcal

Author Teri-Ann Carty

Equipment

large heavy-bottomed baking sheet or stoneware
parchment paper
oven

Ingredients

1 cup walnuts
½ cup cashews
½ cup hazelnuts
½ cup pistachios
½ cup macadamia nuts
½ cup pumpkin seeds
1 egg white
½ cup maple syrup
2 tsp cinnamon
¼ tsp cardamom
1 tsp Aleppo chilli powder
1 tsp fresh thyme or finely chopped rosemary
1 tsp salt

US Customary - Metric

Instructions

Preheat oven to 300 convection.
Lightly spray parchment paper and place it on a baking tray.
Add nuts and seeds to a bowl and stir to combine.
In a separate bowl, add 1 egg white and whisk vigorously to combine.
Scrape into the bowl with the nuts and add maple syrup and spices. Stir well to coat.
Spread evenly onto a baking tray and bake for 15 minutes.
Gently move nuts around and continue to bake for another 15-20 minutes until nuts are golden brown.
Allow the nuts to cool completely before lifting off the pan.
Transfer to jars and store at room temperature.

Notes

Make sure you spray your parchment paper with non-stick spray.
Allow the nuts to cool completely before transferring them to jars.
You could switch up the spices any way you like!

Nutrition

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Everything but the Bagel Seed Crackers

Teri-Ann Carty — Wed, 05 Nov 2025 09:00:10 +0000

Home » Sides & Appetizers

Everything but the Bagel Seed Crackers

Created by: Teri-Ann Carty

These Everything But the Bagel Seed Crackers are crispy, savoury, and satisfyingly nourishing. Made entirely from seeds and naturally gluten-free, they’re the perfect high-protein snack to pair with dips, cheese, or your favourite toppings. Easy to make, endlessly customizable, and beautifully wholesome.

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Everything But the Bagel Seed Crackers (Gluten Free + High Protein)

I have been gatekeeping this recipe for too long, and I’m finally ready for you! Seed crackers are my new favourite obsession as they are easy and absolutely fun to make. Oh, and of course, they are packed with fibre, protein, and this recipe may be the healthiest recipe I’ve ever published! These crackers are for everyone. They are vegan, gluten-free, dairy-free, nut-free and sugar-free. They are literally all the “free” any recipe can be. If you have a seed allergy, these are not for you, but otherwise, I think I’ve covered all the allergies I can think of!

I love everything but the bagel seasoning, and my favourite is from Trader Joe’s. Unfortunately, here in Canada, we don’t have Trader Joe’s, soooo I set out to find a good alternative. I was surprised to find out that most spice companies make one, and the best one I found was from Simply Organic. However, there are a lot of others on Amazon if you want to continue the search!

You’re new favourite everyday cracker!

If you’re looking for an everyday cracker that’s healthy and easy to make, this is the recipe you need. I 100% will be making them for the holidays this season because they go well with everything. They are crispy and rather addictive, so don’t say I didn’t warn you! A bag or box of crackers can be super convenient, but making your own is incredibly satisfying. Make sure you bake them long enough so they are crispy. Spreading them in an even layer is key. If the middle is too thick, the crackers won’t crisp up. If you take them out of the oven thinking they are done, cut them and notice they are still a little soft, put the whole thing back in the oven for a few more minutes to crisp up. Just be careful not to let them burn! Let’s get crackin’

A Few Things You’ll Need:

Everything But the Bagel Seed Crackers Ingredients

Every ingredient in this multi-seed cracker recipe plays an essential role in creating the perfect texture: crisp, hearty, and deeply flavorful.

Pumpkin seeds: These add crunch and a subtle sweetness, while offering a wonderful dose of protein, zinc, and magnesium.
Sunflower seeds: Mild and buttery, they balance out the stronger flavours and add even more healthy fats and texture.
White sesame seeds: Create a light, toasty flavour that deepens as they bake.
Black sesame seeds: Bring a slightly bolder, earthier note and add contrast to the cracker’s golden surface.
Chia seeds: Act as a natural binder, absorbing water to help the mixture gel into a cohesive dough.
Buckwheat groats: Add a crisp, grain-like crunch and an earthy flavour that pairs beautifully with the seeds.
Ground flaxseed: Rich in omega-3s, flax adds a nutty flavour and helps bind everything together.
Nigella seeds: Add a unique, savoury depth with their slightly oniony, earthy flavour (fennel or cumin seeds also work beautifully here).
Psyllium husk: The “glue” of this recipe holds everything together and gives the crackers their snap. Don’t skip it!
Everything But the Bagel seasoning: Adds the perfect balance of salt, garlic, onion, and crunch to make every bite irresistible.
Sea salt: Enhances the natural flavours of the seeds and rounds everything out.
Boiling water: Activates the chia and psyllium, transforming the mixture into a pliable dough ready for baking.

How to Make These Homemade Seed Crackers

Making seed crackers from scratch is easier than you might think. With just a bowl, a baking sheet, and a little patience, you’ll have beautifully crisp crackers that taste far better than anything store-bought.

Mix the Dry Ingredients

In a large mixing bowl, combine all the seeds, ground flax, nigella, psyllium husk, seasoning, and salt. Stir well to distribute everything evenly.

Add the Water and Rest

Pour freshly boiled water over the mixture and stir until all the seeds are well coated. Cover the bowl with a kitchen towel and let it rest for 10–15 minutes. This allows the chia and psyllium to gel, creating a thick, spreadable consistency.

Shape the Crackers

Line a baking sheet with parchment paper and spread the mixture evenly across the surface using a spatula. Take care to make it uniform. Pro tip: too thick and the crackers will be chewy, and too thin and they’ll burn at the edges. Aim for about ¼ inch thick!

Bake Until Golden

Bake at 320°F (160°C) for 35–45 minutes, or until the crackers turn golden brown and feel dry to the touch. Keep an eye on them toward the end, as the edges may crisp first.

Cool and Break Apart

Transfer the baked cracker sheet to a wire rack to cool completely. Once cooled, you can cut it into neat squares or break it apart for a more rustic, natural look.

What to Serve With These Seed Crackers

These homemade protein crackers are endlessly versatile and pair well with both sweet and savoury spreads. These crackers scream snack time, and they make the perfect addition to a charcuterie board. Pack them for your next picnic with hummus, your favourite cheese or nut butter, and you’ve got a dream dipper!

How to Customize Your Seed Crackers

One of the best things about this recipe is that it’s pretty much foolproof, and you can add whatever seeds (or nuts) you desire. Change the seasoning if you want, go for sea salt and rosemary, Italian herbs and spices or keep them really simple with cracked pepper. I promise that you will make this recipe over and over again, and you can experiment each time until you find the ultimate balance for you!

How Long Will Homemade Seed Crackers Keep For?

When stored properly, these multi-seed crackers stay crisp and fresh for up to two weeks. Keep them in an airtight container at room temperature, away from humidity. For longer storage, you can also freeze them. Once cooled, place the crackers in a sealed container or freezer bag and store for up to three months. Re-crisp in the oven before serving.

Why This is The Best Seed Cracker Recipe!

These Everything But the Bagel Seed Crackers are the ultimate healthy snack, crunchy, flavorful, and deeply satisfying! They’re high in protein, rich in fibre, and made entirely from a handful of simple ingredients. The combination of seeds provides a complete source of plant-based protein while supporting hormone health and digestion.

They’re the kind of ridiculously expensive cracker that you’d buy in a grocery store because they’re healthy and go perfectly with everything. Easy to make, endlessly customizable and seriously just fun to make; this recipe is for all the peeps! Gluten free, dairy free, quick and easy, and packed with essential nutrients!

Homemade Seed Cracker FAQ

Are seed crackers healthy? Yes! These homemade seed crackers are packed with fibre, protein, and healthy fats that keep you satisfied for longer. They’re a wonderful alternative to store-bought crackers, which often contain refined oils and flours.

Can I make these seed crackers gluten-free? It’s already gluten free!

Why use psyllium husk in crackers? Psyllium husk acts as a natural binder, helping the seeds hold together without flour or eggs. It gives the crackers structure, crispness, and that perfect snap when you break them.

Can I make them without Everything But the Bagel seasoning? Absolutely. You can substitute with your favourite spice blend, herbs, or even a simple sprinkle of salt and pepper.

Can I double the recipe? Yes! Simply double all the ingredients and bake on two parchment-lined trays.

Did you make this recipe?

If you bake these Everything But the Bagel Seed Crackers, I’d love to hear your experience! Leave a comment and rating below, and then try these other delicious snacks:

Black Sesame Bark

3 Ingredient Chickpea Chocolate Bark

Strawberry Chocolate Bark

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Everything But the Bagel Seed Crackers

Course Appetizer, Snack

Cuisine Canadian

Prep Time 15

Cook Time 30

Rest Time 1

Total Time 1 45

Servings crackers

Calories 59kcal

Author Teri-Ann Carty

Equipment

baking sheet
parchment paper
rubber spatula, bowl, oven

Ingredients

½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup white sesame seeds
¼ cup black sesame seeds
¼ cup chia seeds
¼ cup buckwheat groats
¼ cup ground flaxseed
2 tbsp nigella seeds*
1 tbsp psyllium husk*
1 tsp everything but the bagel seasoning*
¼ tsp salt
1 cup boiling water

US Customary - Metric

Instructions

Preheat oven to 320 convection.
Add all the dry ingredients to a bowl and mix to combine.
Pour recently boiled water over the mixture and stir thoroughly.
Cover the bowl with a kitchen towel and let it sit for 10 -15 minutes until mixture has gelled.
Transfer to a parchment lined baking sheet. Spread mixture into an even layer. Be careful not to make it too thick in the middle or too thin on the sides.
Bake for 35-45 minutes until the crackers start to turn golden brown and dry to the touch.
Place on a wire rack to cool completely before cutting into desired shapes. You could break it apart also for a more rustic look!

Notes

Nigella seeds have a lovely earthy flavour, but if you can't find them, fennel seeds or cumin seeds would be lovely here too.
Don't skip the psyllium husk! It works as the glue to keep these crackers together.
Don't love EBTB? Use whatever seasoning you prefer.

Nutrition

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Walnut & Goat Cheese Stuffed Dates (with Spicy Honey!)

Teri-Ann Carty — Fri, 16 Aug 2024 14:19:47 +0000

Home » Sides & Appetizers

Walnut & Goat Cheese Stuffed Dates (with Spicy Honey!)

Created by: Teri-Ann Carty

These Goat Cheese Stuffed Dates with Spicy Honey are the ultimate easy appetizer that can be made in minutes! With creamy goat cheese, crunchy walnuts, and a drizzle of spicy honey, these dates are sure to be a hit at any gathering. Customize however you wish and enjoy these warm little pockets of joy during the holidays, for date nights, or as a sweet and savoury snack!

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Easy Stuffed Dates with Goat Cheese & Spicy Honey

It’s never too early to start planning your holiday appetizers! I know I can’t be the only one who is thinking of Thanksgiving and Christmas over here in the mid August heat! This Goat Cheese Stuffed Dates recipe is one you’ll want to keep in your back pocket for any occasion, big or small! Whether you’re planning an intimate date night or just looking for your new afternoon addiction – these bite size sweet and savoury treats are the perfect fit anytime. The beauty of this recipe is its versatility and ability to be made in much larger quantities.

Like I told you before in the Tahini Date Granola blog, my husband is a certified date fiend. He can’t resist them, and honestly, neither can I. There’s something magical about the combination of soft, sweet Medjool dates filled with tangy goat cheese, topped with crunchy nuts, and finished with a drizzle of spicy honey. Everything about it just screams eat me!

Spicy honey is having a moment right now, and I’m here for it! The subtle heat paired with the creamy goat cheese and sweet dates is a match made in heaven. If you or your guests prefer a milder flavour, feel free to use regular honey. I’ve linked a few of my favourite spicy honeys below, but if you’re feeling adventurous, check out this homemade Spicy Honey Recipe from Gimme Some Oven.

Ingredient Goat Cheese Stuffed Dates

Medjool Dates: Medjool dates are the ideal choice for stuffing due to their large size, soft texture, and natural sweetness. Their deep caramel-like flavour and chewy consistency perfectly complement the bold creamy filling, making them a favourite for both sweet and savoury cravings. Dates are packed with fibre, vitamins, and minerals, providing a nutritious base for this delicious appetizer.
Goat Cheese: The creamy, tangy goat cheese is the star of this recipe. It pairs beautifully with the sweetness of the dates, creating a lovely balance of flavours and textures. Allowing your goat cheese to sit at room temperature will make it easier to mix and spread. Goat cheese is also a great source of protein and calcium, adding a nutritional boost to the recipe. If you want to make this appetizer dairy free just swap out the goat cheese with a dairy free cream cheese.
Walnuts: Walnuts bring a delightful crunch and a rich, earthy flavour to the stuffed dates. Their slightly bitter undertones contrast with the sweetness of the dates and the tanginess of the goat cheese, adding depth to the dish. Walnuts are also high in omega-3 fatty acids, making them a heart-healthy addition to this appetizer.
Pistachios: Pistachios not only add a vibrant pop of colour but also contribute a subtle sweetness and nuttiness to the dish. Their crunchy texture complements the softness of the dates and creaminess of the goat cheese, creating a balanced bite. Pistachios are also rich in antioxidants, healthy fats, and protein.
Spicy Honey: Drizzled over the top, spicy honey adds a sweet and fiery kick that ties all the flavours together. The heat from the honey enhances the overall taste, making each bite exciting and flavorful. If you’re not a fan of spice, regular honey can be used as a substitute, offering a gentler sweetness that still pairs beautifully with the other ingredients. I’m currently loving these hot honeys from Rosewood Wine, Drizzle Honey and Mike’s Hot Honey.
Flaky Sea Salt: A sprinkle of flaky sea salt is the perfect finishing touch for these stuffed dates. The delicate flakes of sea salt add a subtle crunch and elevate the flavours, making each bite absolutely delicious.

What are Medjool Dates?

I recently learnt that in some parts of the world Medjool dates are hailed as “the king of dates” based on their impressive size. This variety of dates has a luxuriously soft texture and a deep, rich flavour reminiscent of caramel. Unlike other varieties of dates, Medjool dates are exceptionally juicy and tender, making them ideal for recipes where the date’s natural sweetness and texture can shine. Their size makes them easy to pit and stuff, which is why they are a favourite for appetizers and desserts.

Medjool dates aren’t just about taste, they’re also packed with nutrients. They are a good source of dietary fibre, which aids in digestion, and they provide essential minerals like potassium, magnesium, and copper. Their natural sugars make them a great alternative to processed sweets, which is why you’ll see many people use them in healthy dessert and snack recipes.

How to Make Goat Cheese Stuffed Dates

Making these roasted stuffed dates could not be more easy! I love how quickly they come together with minimal cleanup and actually an enjoyable stuffing process! Follow these easy instructions or print out the recipe card below. I guarantee if you make this recipe once you will have it memorized and on repeat in no time.

Prepare the Dates

Begin by preheating your oven to 375°F and lining a baking sheet with parchment paper. Slice each date down the middle and remove the pit, creating a pocket for the filling.

Make the Goat Cheese Filling

In a small bowl, combine the softened room temperature goat cheese with chopped walnuts. Mix until well blended. Spoon 1-2 teaspoons of the goat cheese mixture into each date, depending on their size.

Assemble and Bake

Place the stuffed dates on the prepared baking sheet, sprinkle with chopped pistachios, and drizzle with spicy honey. Bake for 20-25 minutes until the dates are warm and the nuts are slightly toasted.

How to Serve Goat Cheese Stuffed Dates

These stuffed dates are incredibly versatile and can be served warm or at room temperature. Arrange them on a beautiful platter for a stunning appetizer at your next gathering. They also make an excellent addition to a cheese board or can be enjoyed as a sweet and savoury dessert.

How to Store Stuffed Dates

If you have any leftovers (though I doubt you will!), store them in an airtight container in the refrigerator. They will keep well for up to 3 days. To enjoy them again, simply reheat them in a warm oven for a few minutes, or enjoy them cold straight from the fridge.

Stuffed Date Variations

Nut Substitutes: If walnuts or pistachios aren’t your thing, feel free to swap them out with your favourite nuts. Pecans or almonds would also work beautifully in this recipe.
Cheese Alternatives: While goat cheese is a classic choice, you can also use cream cheese, blue cheese, or even a dairy-free alternative if you’re looking for a different flavour profile.
Different Dates: While Medjool dates are ideal for stuffing, you can also use other varieties if needed. Just ensure they’re large enough to hold the filling.

Why You’ll Love These Roasted Stuffed Dates

These Goat Cheese Stuffed Dates are the perfect combination of sweet, savoury, and spicy. They’re easy to make, gluten-free, and can be customized to suit your taste preferences. Whether you’re hosting a party or just want a quick and elegant snack, these stuffed dates are sure to be a hit!

Did You Make This Recipe? Comment and Rate Below!

I’d love to hear how your Goat Cheese Stuffed Dates turned out! Leave a comment and a rating below to share your experience with this recipe. Looking for more appetizer inspiration? Check out these other delicious recipes

Cauliflower Wings

Lentil Neatballs

Roasted Carrots

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Walnut & Goat Cheese Stuffed Dates (with Spicy Honey!)

Course Appetizer, Sharable, Snack

Cuisine Canadian, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings dates

Calories 122kcal

Author Teri-Ann Carty

Equipment

oven, air fryer or toaster oven
paring knife

Ingredients

12 medjool dates pit removed
¼ cup walnuts roughly chopped
¼ cup pistachios roughly chopped
113 grams soft goat cheese
spicy honey*
flaky sea salt

US Customary - Metric

Instructions

Remove goat cheese from the fridge and let it come to room temperature.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
Use a pairing knife to slice down the middle of the date. Carefully remove pit and place on the baking sheet.
To a small bowl and walnuts and goat cheese. Mix to combine.
Add 1-2 tsp (depending on the size of your dates) of goat cheese mixture to each date.
Sprinkle pistachios on top of each date and drizzle with spicy honey.
Bake for 20-25 minutes.
Place on serving tray and sprinkle with flaky salt.

Notes

* Use regular honey if hot is not your vibe!

Nutrition

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Roasted Carrots

Teri-Ann Carty — Tue, 21 Nov 2023 09:30:18 +0000

Home » Sides & Appetizers

Roasted Carrots

Created by: Teri-Ann Carty

Transform your holiday table with my Roasted Carrots recipe, a vibrant and sophisticated side dish. These carrots, roasted with sumac and topped with feta, hot honey, thyme, and homemade pistachio dukkah, bring a modern, flavourful twist to a classic vegetable, making them an instant favorite.

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I’m ready to share a recipe that will elevate your holiday side dishes to a whole new level – my Roasted Carrots. Gone are the days of simple boiled carrots.

My recipe brings a contemporary and elegant touch to this humble vegetable, making it a show-stopper on your dinner table. Inspired by the simple carrots of my childhood, but with a gourmet twist, these carrots are not only visually stunning but also packed with layers of flavour. I absolutely adore colourful carrots, they are each so unique, have hints of their own flavour and really easily jazz up any plate!

Not only are these roasted carrots delicious they are also a great addition of nutrients to often a dense holiday meal!

Multi-Colored Carrots: These aren’t just your average carrots; they’re a vibrant, visually stunning array of health benefits. Each colour represents different nutrients. Orange carrots are loaded with beta-carotene, which the body converts to vitamin A, essential for eye health. Purple carrots contain anthocyanin, known for their antioxidant properties, which can help reduce inflammation and support heart health. The natural sweetness that occurs through roasting, not only is tasty but also provides a healthy dose of fibre, aiding in digestion.

Sumac: This Middle Eastern gem is more than just a spice. Sumac is celebrated for its high levels of antioxidants, which can help fight against cellular damage in the body. Its tangy, lemony flavour isn’t just a delight on the taste buds; it’s also a boost to your health. Sumac can have anti-inflammatory properties, making it a vibrant and beneficial addition to any dish, especially in pairing with the natural sweetness of carrots.
Feta Cheese: Feta adds a deliciously salty contrast to the sweetness of the carrots. Feta is also a rich source of calcium, B vitamins, particularly B12! The texture with the carrots is kind of perfection!
Homemade Pistachio Dukkah: This is where the dish truly comes alive. Dukkah is a blend of nuts, seeds, and spices. This homemade blend adds a delightful crunch and a burst of flavour, making each bite of the roasted carrots a discovery of textures and tastes.

Roasting these carrots unlocks their natural sugars, creating a caramelized exterior that’s simply mouth-watering.

The sumac offers a burst of citrusy freshness, while the feta cheese introduces a creamy, salty element. The addition of hot honey, thyme, and pomegranate seeds brings everything together, creating a dish that’s as beautiful to look at as it is delicious.

Whether you’re preparing a feast for Thanksgiving, Christmas, or any special occasion, these Roasted Carrots are guaranteed to impress.

They’re a beautiful reminder of how a simple vegetable can be transformed into something very special with just a few extra touches. So, let’s roll up our sleeves and add some pizzazz to our holiday cooking!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Roasted Carrots

Carrots are making a serious comeback. When I was a kid, my mom's carrots were kept very simple. Boiled with a little butter and MAYBE a sprinkle of brown sugar. Now that I think about it, they sound DELICIOUS but carrots have become fancy and elevated and I am here for it. There are tons of roasted carrot recipes out there but I think mine is extra special with the addition of dukkah (and everything else). They will quickly become your new fave side dish!

Course Main Course, Side Dish

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 639kcal

Author Teri-Ann Carty

Equipment

baking dish, oven

Ingredients

1 lb multi coloured carrots halved
2 tbsp olive oil
1 tsp sumac
pinch of salt and cracked pepper
¼ cup feta crumbled
1-2 tbsp hot honey
1 tsp fresh thyme
2-3 tbsp pomegranate seeds
2 tbsp pistachio Dukkah

Pistachio Dukkah Ingredients

4 black peppercorns
2 tbsp fennel seeds
2 tbsp cumin seeds
½ cup pistachios lightly roasted
2 tbsp white sesame seeds
1 tbsp black sesame seeds
1 tbsp nigella seeds
1 tsp flaky sea salt

US Customary - Metric

Instructions

Preheat oven to 400d.
Place halved carrots on a baking sheet. Drizzle with olive oil and sprinkle with sumac, salt and cracked pepper. Massage carrots until well coated and place in preheated oven. Bake for 30-35 minutes or until for tender.
Arrange carrots on a serving plate. Sprinkle crumbled feta on top of hot carrots.
Sprinkle with thyme and pomegranate seeds and drizzle with hot honey and dukkah.
To make dukkah place peppercorns, fennel seeds and cumin sees in a cast iron pan over medium high heat. Toast until the sees start to crackle and pop. Transfer to a mortar and pound with the pestle to a course powder. Add remaining ingredients and pound again until the pistachios are roughly broken. Transfer to a jar.

Nutrition

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Gluten-Free Stuffing

Teri-Ann Carty — Tue, 21 Nov 2023 09:00:16 +0000

Home » Sides & Appetizers

Gluten-Free Stuffing

Created by: Teri-Ann Carty

Stuffing is easily one of the most exciting dishes during the holidays and there is no reason why it cannot be enjoyed by everyone! This Gluten free Stuffing gives you the full holiday experience and warmth and is inspired by my mother's recipe. This dish combines gluten-free bread, fresh herbs, and savory mushrooms with a touch of organ or dark meat for a comforting, celiac-friendly side that's ideal for Thanksgiving or Christmas dinners.

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This recipe takes me down memory lane to my childhood, where my mother’s stuffing was the highlight of our holiday meals. While she used to cook it inside a turkey, I’ve adapted it to be baked separately, making it safer and just as delicious. But, trust me, it tastes so close to my mom’s stuffing that it deserves to keep the name!

Ingredients for Gluten Free Stuffing:

Gluten-Free Bread: This is the backbone of our stuffing, offering a hearty and satisfying texture. Choosing gluten-free bread ensures that this dish is accessible to those with celiac disease or gluten sensitivity, without compromising on the comforting, familiar feel of traditional stuffing. The bread cubes absorb the flavours of the other ingredients beautifully, creating a perfectly moist and flavourful base that contrasts delightfully with the crisp, golden top layer formed during baking.
Fresh Herbs (Sage, Parsley, Rosemary): These herbs are the aromatic heart of the stuffing. Sage, with its slightly peppery flavour, brings a depth that’s quintessential to stuffing. Parsley adds a fresh, slightly bitter note, balancing the richness of the other ingredients, while rosemary contributes its signature piney aroma and a touch of lemon-pine flavour.
Shiitake Mushrooms: Known for their rich umami quality, they add a depth and complexity to the stuffing that’s hard to achieve with any other ingredient. Their meaty texture contrasts beautifully with the softness of the bread, and their earthy, smoky flavour complements the freshness of the herbs, adding layers of taste that make the stuffing a standout dish.
Organ or Dark Meat: Incorporating organ or dark meat into the stuffing pays homage to the traditional, heartier versions of the dish. This ingredient brings a robust and savoury dimension that’s rich in flavour. The dark meat, with its tender and juicy texture, enriches the stuffing, ensuring that each bite is satisfyingly meaty and full of flavour.

The Magic of the Recipe

The journey of creating this stuffing is as comforting as the dish itself. It starts with sautéing mushrooms and meat, then cooking onions, celery, and garlic to tender perfection. The combination of fresh herbs stirred in next brings the aromas of the holidays right into your kitchen. When these flavors meld with the toasted gluten-free bread and a whisked blend of egg and chicken stock, the magic truly happens. Baked to a golden-brown perfection, every bite of this stuffing is a tribute to cherished family traditions and the joy of gluten-free cooking.

It’s not Thanksgiving or Christmas everyday so this is your chance to go all out! This gluten free stuffing recipe ensures that everyone around the table gets to enjoy the unspoken hero of the holidays!

For anyone with celiac or preferring a gluten-free diet, this stuffing ensures that you don’t miss out on the rich, savory flavors of holiday classics. So, preheat your ovens, and let’s bring this heartwarming recipe from my family to yours.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Gluten-Free Stuffing

This recipe is a take on the stuffing my mother used to make when I was a child. She used to cook it inside a turkey but that is not recommended anymore. When cooked outside of a bird it is more properly called dressing but it tastes so close to my Mom's that I call it stuffing.

Course Main Course, Side Dish

Cuisine Canadian

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 935kcal

Author Teri-Ann Carty

Equipment

oven
8x8 baking dish

Ingredients

6 cups stale or toasted gluten free or regular bread diced into 1 inch cubes
2 tbsp olive oil
½ unsalted butter
1 large sweet onion diced
1 cup celery diced
3 cloves garlic minced
2 tbsp each fresh sage parsley & rosemary chopped
1½ cups chicken stock
1 egg
4 shiitake mushrooms diced
½ pound organ meat or dark meat chopped
salt and cracked pepper

US Customary - Metric

Instructions

Heat large pan with olive oil over medium heat. Add diced mushrooms and chopped meat. Cook until mushrooms are soft and chicken meat is browned. Remove from pan and set aside.
Heat butter in the same pan and add onions, celery and garlic with a big pinch of salt. Cook until onions are translucent and celery is softened.
In a separate bowl, whisk the egg together with a cup of the chicken stock.
Stir the chopped herbs into the pan with the onions and celery and cook for 1 minute more. Stir in the rest of the chicken stock.
Add the cubed stale bread into a large bowl and then add the sauteed mushrooms and chicken, the onions,celery, and garlic and finally the whisked egg. Mix together thoroughly and then transfer to a baking dish and put into the pre-heated oven (400 degF) and bake for 40 minutes or until the temperature is 165 degF.

Nutrition

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Parsnip Mashed Potatoes

Teri-Ann Carty — Tue, 21 Nov 2023 08:30:04 +0000

Home » Sides & Appetizers

Parsnip Mashed Potatoes

Created by: Teri-Ann Carty

My Parsnip Mashed Potatoes, blended with parsnip and Parmigiano, offer a delightful twist to the classic holiday side dish. This recipe combines the creaminess of potatoes with the earthy flavour of parsnip, creating a comforting and nostalgic yet slightly innovative dish perfect for any festive occasion.

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Parsnip Mashed Potatoes, Perfect for the Holidays!

This dish is more than just a side; it’s a celebration of flavours and memories. Growing up, mashed potatoes were an absolute non-negotiable at our holiday feasts. They brought comfort, warmth, and smiles to every table, and now, I’m keeping this cherished tradition alive, but with my own little twist – the delightful and irresistible addition of roasted garlic and parsnips!

Why You’ll Love These Parsnip Mashed Potatoes

First off, who doesn’t love the rich, deep flavour of garlic roasted to perfection? It transforms the classic mashed potatoes into something truly special. And the parsnips? Oh, they add a subtle sweetness and earthiness that elevates this dish to new heights.

But here’s the real magic – these Parsnip Mashed Potatoes pair beautifully with nearly anything. They’re like the best kind of holiday guest – getting along wonderfully with all your other dishes. And when it comes to the perfect pairing, I’ve got just the thing – my Air Fryer Roasted Chicken and Roasted Carrots. Imagine this: tender, flavourful chicken with a crispy skin, paired with the slightly sweet and caramelized roasted carrots, all harmonized with the creamy, garlicky goodness of these mashed potatoes. It’s a trio made in holiday heaven!

Ingredients for Parsnip Mashed Potatoes:

Russet Potatoes: Russet potatoes are a heartwarming source of vitamin C, essential for keeping our immune systems robust during the holiday season. They also pack a punch with vitamin B6, supporting our energy levels as we enjoy the festive cheer. Plus, their potassium content is a gift for maintaining healthy blood pressure, making sure you’re feeling your best as you celebrate.
Parsnip: Adding a touch of winter’s magic, parsnips bring a slightly sweet and earthy flavour that’s reminiscent of cozy holiday gatherings. They’re rich in fibre, ensuring that your festive feasting is as good for your digestion as it is for your soul. Packed with vitamin C and folate, parsnips are like little bundles of joy for your cells, helping you stay healthy and merry.
Garlic: This humble yet powerful ingredient is like the unsung hero of the Thanksgiving or Christmas table. Garlic not only elevates the taste of your mashed potatoes but also brings its own festive miracle of vitamins C and B6, along with manganese. It’s a natural immune booster, ensuring you stay strong and healthy to enjoy every bit of the holiday season.
Parmigiano Cheese: Parmesan is the secret ingredient that turns your mashed potatoes from ordinary to a festive delight. It’s not just about the savoury, nutty flavour; it’s about the protein and calcium that build and strengthen our bodies, just like the bonds we strengthen during Thanksgiving. Also who doesn’t love parmesan cheese? It pretty much goes good with absolutely everything under the sun!

Mashed potatoes are more than just a side dish; they’re a vessel of comfort and nostalgia.

With the added twist of parsnip and Parmigiano, they become a gourmet experience that still holds true to their roots. So, whether you’re gathering for Thanksgiving, Christmas, or any festive occasion, this dish is sure to be a hit. And remember, don’t toss those potato skins! I’ve got a fantastic no-waste recipe coming your way soon. Stay tuned for more delicious recipes from my kitchen to yours. Happy Holidays!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Parsnip Mashed Potatoes

I don't think any holiday table is complete without mashed potatoes. I love the creamy comfort and nostalgia they bring. There wasn't a holiday dinner as a kid without them so I am keeping tradition alive but adding a slight twist with Parsnip. Its earthy and delicious and adds a lttle something to the already perfect potatoes. I like to peel my potatoes but please don't toss the skins!I have a new no waste recipe heading your way very soon!

Course Main Course, Side Dish

Cuisine Canadian

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 400kcal

Author Teri-Ann Carty

Equipment

potato peeler
pot
knife

Ingredients

3 medium sized russets peeled and small dice
3 very large cloves garlic peeled and halved
1 medium parsnip peeled small dice
⅓ cup grated parmigiano
⅓ cup warm chicken stock
½ tsp salt and cracked pepper
¼ cup + 2 tbsp room temperature butter

US Customary - Metric

Instructions

Wash and peel potatoes. Cut into 1" cubes. Place skins in a container and cover with cold water.
Wash and peel parsnip and cut into 1" cubes.
Peel garlic cloves and remove ends. If your cloves are huge, slice in half.
Add potatoes, parsnip and garlic to a large pot and cover with cold water. Season water with 1 tsp salt.
Bring to a boil, then reduce to medium and cook until parnsip and potatoes are soft.
Drain water keeping veggies in the same pot. Add stock, 1/4 cup butter, cheese, salt and pepper and mash WELL with a potato masher until no lumps remain.
Keep warm until ready to serve.

Nutrition

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Sweet Potato Mac and Cheese

Teri-Ann Carty — Fri, 18 Aug 2023 08:00:56 +0000

Home » Sides & Appetizers

Sweet Potato Mac and Cheese

Created by: Teri-Ann Carty

Take your comfort food game to another level with this Vegan Sweet Potato Mac and Cheese – a creamy dreamy world of perfectly cozy food!

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As the seasons shift and the air takes on a gentle crispness here in the city, there’s nothing quite like cozying up with a comforting bowl of mac and cheese. Hold onto your taste buds, because we’re about to take this beloved classic to a whole new level.

Introducing Vegan Sweet Potato Mac and Cheese – a culinary marvel that marries the richness of mac and cheese with the wholesome goodness of sweet potatoes.

Autumn often brings a yearning for hearty dishes that warm both body and soul, and this vegan mac and cheese is the perfect answer. Picture velvety pasta enveloped in a luscious cheese sauce, but with a twist – the addition of roasted sweet potatoes. This innovative pairing introduces a symphony of flavors that dance across your palate with every delectable bite.

Let’s talk main attraction – the vegan cheese sauce

The process begins with roasting sweet potatoes to caramelized perfection. These tender gems not only infuse the dish with natural sweetness but also contribute a velvety texture to the cheese sauce. Speaking of the sauce, isn’t it so fun when you make the cheese sauce?! creamy perfection.

Having full control of what is in my food has to be one of the most satisfying things and this vegan cheese sauce ticks the box for me, time and time again. A harmonious blend of cashews, dijon mustard, and vegan cheddar that coats the pasta in creamy perfection.

Zucchini rounds and crispy sage leaves join the ensemble, adding layers of crunch and earthy freshness. A drizzle of chili miso sauce really just takes the cake here.

This recipe isn’t just about the meal; it’s about embracing the changing seasons, capturing their essence in a bowl, and savoring the beauty of nature’s transition. Whether you’re seeking a solo moment of indulgence or creating a heartwarming feast for loved ones, Vegan Sweet Potato Mac and Cheese is your invitation to have that comforting dining experience.

In a world that often feels fast-paced and chaotic, this mac and cheese invites you to slow down and embrace the simple pleasure of good food.

Mac and cheese and anything pasta related is my favorite during the cooler seasons and I am so excited to start pumping out all the goods for ya! If you’re like me and the cooler nights are getting you excited for warm dishes you should check out some of my pasta dishes so you can start planning for those cozy nights!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Sweet Potato Mac and Cheese

Fall isn't far away so I'm getting us ready with this gorgeous vegan pasta. Use up the last of your zucchini and sage and transport yourself to pasta heaven with this big bowl of comfort food.

Course Main Course

Cuisine Canadian

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 507kcal

Author Teri-Ann Carty

Equipment

blender

Ingredients

400 gr fusilli
2 cups pasta water
3 tbsp olive oil
1 pinch chili flakes
1 small onion diced
2 cloves garlic minced
1 small sweet potato roasted yields approx 1 cup
½ cup cashews soaked in water for 4 hours or overnight
2 tbsp nutritional yeast
¾ cup vegan cheddar
1 tbsp dijon mustard
pinch of salt and cracked pepper
½ medium sized zucchini sliced into rounds
12 sage leaves
2 tbsp chili miso sauce optional

US Customary - Metric

Instructions

Preheat air fryer to 375.
Use a fork to prick sweet potato several times and place in the air fryer. Cook for 40 minutes.
Once cool enough to handle remove tough skin and add flesh to a blender.
Heat olive oil and chili flakes in a pan. Add onion and garlic and cook until fragrant.
Add onion and garlic to the blender with cashews, nutritional yeast, cheese, dijon salt and pepper.
Add 1 cup of pasta water and blend until smooth and creamy.
Use the same pan to fry the zucchini rounds, set aside. Add 1 more tbsp oil to the same pan and fry sage leaves until crispy.
Add cooked pasta into same pan and add cheese sauce on top.
Finish with remaining pasta water. Texture should be creamy and smooth.
Ladle into bowls and top with fried zucchini and sage.
Finish with chili miso sauce and a pinch more salt. Enjoy!

Notes

If you forget to soak your cashews, no biggie! Boil them for 15 minutes instead.

Nutrition

The post Sweet Potato Mac and Cheese appeared first on Teri-Ann Carty.

Stuffed Squash

Teri-Ann Carty — Thu, 11 Nov 2021 21:18:51 +0000

Home » Sides & Appetizers

Stuffed Squash

Created by: Teri-Ann Carty

I love when I get to use all the parts of a vegetable to create a dish! This Stuffed Squash recipe lets me do just that!

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Tis’ the season where all I want to do is stuff all the squash and eat all the pasta. Kidding aside, squash is having a moment and I for one, am her for it. I have been a fan of stuffing squash since first going vegan. It was one of my first attempts at cooking vegan, except way back then I had no idea what I was doing. For example, I didn’t know that I had to roast the squash before stuffing it. I thought I just had to cook the stuffing, place it into the cut squash and bake it for 45 minutes. This was a colossal mistake. The squash was so undercooked it was unpalatable. Good thing I wasn’t hosting a dinner party and it was just a friend who turned out to be very forgiving, gracious and generous. He even asked if he could take his leftovers home.

A great deal has changed since then. Now I have a little more know-how and a few more tricks up my sleeve starting with how to cook squash. Roasting the squash beforehand is imperative. I generally roast mine at 400 for 45-50 minutes. You will know it’s done when you prick the flesh with a fork and it’s easily pierced. After the squash is fully roasted I fill the cavity with the stuffing and then it goes back in the oven for a few more minutes to get to know one another before eating.

I used Acorn squash for this recipe but you could use any type of squash really. Acorns are perfect for a dinner for 2 but would also be lovely for a dinner party where each person gets their very own half. A perfect Christmas dinner idea! Let’s get to it!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Stuffed Squash

I love when I get to use all the parts of a vegetable to create a dish! This Stuffed Squash recipe lets me do just that!

Course Dinner, Lunch, Main Course

Cuisine Canadian

Prep Time 30

Cook Time 1 15

Total Time 1 45

Servings squashes

Calories 754kcal

Author Teri-Ann Carty

Equipment

oven

Ingredients

1 cup uncooked quinoa
½ block tofu pressed and patted dry
2 tbsp olive oil
pinch of chili flakes
1 garlic clove
1 portobello mushroom halved and sliced
7-8 cherry tomato halved
handful spinach roughly chopped
¼ cup cilantro chopped
½ cup pomegranate seeds
sea salt and cracked pepper
¼ cup tahini sauce

US Customary - Metric

Instructions

Preheat the oven to 400 degrees. Wash the outside of the squash and place on a cutting board. Use a sharp knife to cut the squash in half. Scoop out the seeds (you could reserve and roast but I didn’t for this recipe) and as much stringy flesh as you can and set aside. Drizzle the inside with 1 tbsp of olive oil and using your hands spread it all over the inside and outside. Sprinkle sea salt and cracked pepper. Place on a baking sheet cut side up for 45-50 minutes or until easily pierced with a fork.
Rinse quinoa in a fine mesh sieve until water runs clear. Place in a small pot and add 1 3/4 cup water and a pinch of sea salt. Bring to a boil and then cover for 15 minutes on low heat. Remove from heat and let quinoa rest for an additional 10 minutes with lid on before fluffing with a fork.
While quinoa is cooking, preheat the oven to 400 (you can cook your tofu at the same time as your squash!). Press any extra liquid out of tofu and pat dry. Cut into small cubes and toss into a bowl. Drizzle with 1 tbsp olive oil and sprinkle with sea salt and cracked pepper. Place on a parchment lined baking sheet and roast for 20 minutes. Tofu should be crispy on one side but still soft and tender.
Heat 1 tbsp olive oil in a pan and add chili flakes and garlic. Saute until fragrant. Add portobello mushroom and cook until mushrooms start to soften and release water. Place cooked quinoa, cooked mushrooms, cherry tomatoes, chopped spinach, most of the pomegranate seeds and chopped cilantro into a bowl and gently toss to combine. Season with salt and pepper.
Spoon quinoa mixture into the bowl of the cooked acorn squash. and place back into the oven for 8-10 minutes. You will have PLENTY of filling leftover. Serve on the side of your squash or save for leftovers.
While squash and stuffing are baking, make tahini sauce. In a small bowl add a heaping tbsp tahini, 1/2 lemon juiced, 1 tbsp maple syrup. 1 clove minced garlic. Stir to combine. Add warm water to thin. Start with 2 tbsp and keep adding until you reach your desired consistency. Don’t add too much water or your sauce will be too runny. Season with salt and pepper.
Remove squash from the oven and drizzle with tahini sauce.

Nutrition

The post Stuffed Squash appeared first on Teri-Ann Carty.

Lentil Neatballs

Teri-Ann Carty — Wed, 24 Feb 2021 20:09:56 +0000

Home » Sides & Appetizers

Lentil Neatballs

Created by: Teri-Ann Carty

I love Neatballs; they go with everything! These Lentil Neatballs are versatile and easy.

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How many vegan meatball recipes does a person need to have? Turns out 1 or even two is not nearly enough. So, I plan on adding each incarnation I come up with. You’ll be sure to let me know if I go overboard. Deal?

Lentils as I’ve mentioned in other posts are super little powerhouses. They’re packed with fibre, iron and protein making them a vegans dream food. Rinsing them is a must. Today I made a cup of lentils and picked out at least 10 little stones. Nobody needs to be breaking a tooth now do we??

My ‘neat’balls have been given quite a bit of attention from all the big feature accounts. I guess I’m not the only one who loves a good ball. Next time I make them I plan on freezing a batch because they’re a perfect mid-week need in a pinch kind of meal.

These, like all my recipes are easy to execute, take little time and of course super tasty!

Let’s make some balls!!!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

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Lentil Neatballs

I love Neatballs; they go with everything! These Lentil Neatballs are versatile and easy.

Course Dinner, Lunch, Main Course

Cuisine Canadian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 845kcal

Author Teri-Ann Carty

Equipment

food processor or blender
oven

Ingredients

2 tbsp olive oil
pinch of chili flakes
3 cloves garlic minced
½ onion chopped, diced
2 tbsp tomato paste
1½ cup green lentils cooked
1½ cup cremini mushrooms sliced
¼ cup vegan parmesan
⅓-½ cup gluten free panko
1½ tbsp Italian seasoning
½ cup fresh cilantro
1 tsp salt
cracked pepper
½ tsp dried chilies

US Customary - Metric

Instructions

Sauté onion, garlic, pinch chili flakes.
Add in shrooms and sauté until they soften. Add mushroom mix to food processor with remaining ingredients.
Pulse until mixture comes together.
Transfer to a bowl and place in the fridge to firm up. About 30 minutes.
Preheat the oven to 400. Line a sheet with parchment. Roll balls about 1 1/2-2 inches (mine were pretty big) and place them on the sheet.
Bake for 20 minutes, turn and bake again for 10.
Balls should be firm and crisp on the outside and still tender and juicy on the inside.

Nutrition

The post Lentil Neatballs appeared first on Teri-Ann Carty.

Smashed Potatoes with Vegan Cilantro Dill Pesto

Teri-Ann Carty — Thu, 28 Jan 2021 18:50:35 +0000

Home » Sides & Appetizers

Smashed Potatoes with Vegan Cilantro Dill Pesto

Created by: Teri-Ann Carty

These Smashed Potatoes are incredibly delicious, fun to share and pair wonderfully with this vegan Cilantro Dill Pesto that I've made!

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I’ve been on a pesto run lately. Maybe it’s because I equate pesto with summer and here we are in the dead of winter. Who knows, but what I will say is that eating pesto makes me feel healthy. It feels like an injection of superfoods in all the right places. The other thing I adore is potatoes. If I had to be stuck on a desert island my food choice would definitely be the Almighty spud. I can’t think of a more versatile food. I have been very busy creating recipes for other people lately and potatoes are just, well, simple. At least they CAN be and after a day of shooting that’s all this yogi wants. SIMPLE.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Smashed Potatoes with Vegan Cilantro Dill Pesto

These Smashed Potatoes are incredibly delicious, fun to share and pair wonderfully with this vegan Cilantro Dill Pesto that I've made!

Course Dinner, Lunch, Main Course, Sharable

Cuisine Canadian, Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 601kcal

Author Teri-Ann Carty

Equipment

oven

Ingredients

SMASHED POTATO INGREDIENTS

1 pound bag mini potatoes
1-2 tbsp olive oil
½ tsp sea salt
cracked pepper
½ cup pesto
shaved parmesan or homemade parmesan

PESTO INGREDIENTS

2 cups dill
2 cups cilantro
½-¾ cups cup olive oil
1 handful spinach
½ cup walnuts
½ lemon juiced
2 tbsp nutritional yeast
1 clove garlic smashed
½ tsp sea salt
cracked pepper

US Customary - Metric

Instructions

SMASHED POTATO INSTRUCTIONS

Preheat oven 400.
Toss potatoes into a large pot and cover with cold water. About 2 inches above the potatoes. Salt the water. Bring up to a boil, then reduce and cook until fork tender. Approximately 15 minutes. Drain potatoes and place on a parchment lined baking tray/sheet.
Drizzle with oil, sea salt and cracked pepper using your hands to fully coat both sides. Use the flat end of a ramekin or plate and gently smash your minis.
Roast in the oven for 15 minutes, turn, shave the parmesan on top and roast again for an additional 10 or until edges start to crisp.
Remove from the oven and smear a tsp of pesto on top of each potato. Serve immediately.

PESTO INSTRUCTIONS

Place everything but olive oil in the base of a food processor. Pulse a few times to get started and then slowly drizzle olive oil in through the feeding tube. Scrape down sides as needed. Season well.
You can freeze any leftover pesto for later use.

Nutrition

The post Smashed Potatoes with Vegan Cilantro Dill Pesto appeared first on Teri-Ann Carty.