Flavors of Cachaça
Cachaça, like most spirits, can run through a range of flavors, depending on how it’s manufactured and aged. Industrial cachaças are rough, chemical-tasting, and sometimes even oily. Smaller-batch unaged cachaças often tasty grassy or funky, like a rhum agricole or a bianco tequila. Aged cachaças take on flavor notes from their barrels, and can taste like Christmas spices, baked or dried fruits, coffee, and/or grass (in a good way).
So now that we know what cachaça is, we can start to discuss whether it’s rum or not rum. The Brazilian government says it’s not rum—to understand why, think of the word protectionism. Cachaça and the caipirinha cocktail have both risen dramatically in global popularity over the last 10 years, causing sugarcane producers in the Caribbean and in Central and South America to produce and market cachaça-like products. Lately, though, artisanal cachaças are increasingly available. These products are made by hand and sometimes crafted in pot stills. They are smooth, rich, and full of complex flavors.

This almond butter is a go-to in my life, i’ve always got some in the kitchen. it’s really so simple to make and has just two ingredients: almonds and salt. it’s amazing how much creamier homemade almond butter is, it’s extra smooth and i find it more flavoursome too. i love dipping dates straight into the jar or drizzling it on top of my granola in the mornings. it’s also great blended into smoothies or used in dressings.

ingredients
300g blanched almonds
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the almonds on a baking tray and cook in the oven for 10 minutes until golden.
once cooked, remove and leave to cool to room temperature.
once the almonds have cooled, place them in a food processor and blend for around 15 minutes until a smooth mixture forms, adding in the salt at the end.
once prepared, you can store this spread in an airtight container in the fridge for 1-2 weeks.

I make these a few times a week, i adore them and can’t get enough of them really. i love how the cinnamon, rosemary and paprika absorb into the wedges as they bake so each bite is full of flavour. they’re amazing served hot straight out the oven, either as part of a big spread or simply to eat with avocado cream or hummus for a simple movie night dinner for one! make sure to cook extra though, the leftovers make the perfect addition to speedy meals throughout the week and a great base for work lunches.

ingredients
2 large sweet potatoes, peeled and cut into thick wedges
1 tablespoon cinnamon
1 tablespoon paprika
drizzle of olive oil
pinch of salt
method
preheat the oven to 180c, fan setting.
place the sweet potato wedges onto a baking tray and drizzle with olive oil, cinnamon, paprika and salt.
use your hands to give everything a good mix, ensuring every part of the wedges are covered.
cook for about an hour, turning over once or twice during this time. cook until they are soft and tender.

This concept started out as a Thanksgiving stuffing recipe. It took a few twists and turns through the development process.
Wild rice, tossed in a gingery dressing, plus some kale for extra green stuff and health bonus points
Roasted butternut squash
Red pomegranate, green onion, and crumbled goat cheese, which yield a festive color combination
Pepitas (green pumpkin seeds), toasted with a little cinnamon for warming spice
I’m not sure what to call this situation. Can we call it a stuffing? Or is it a dressing? As a vegetarian, the distinctions are lost on me. Maybe it’s just a salad?

Here’s what I know for certain. This dish is a…

Christmas-worthy, wildly colored main dish for vegetarians
Healthy holiday side dish for all
Special diet-friendly option, since it’s gluten free, nut free and easily dairy free/vegan
Before You Get Started
This dish is not quick or particularly easy. It requires a good amount of prep work and cook time. The components will take up space in the oven and on the stove. The holidays are a busy time, and I have some time-saving tips for you below.

This dish is, however, a gorgeous option that tastes wonderful. It will convince your friends that meatless mains can indeed be filling and delicious.

If you’ll be a guest at a holiday feast, this would be a beautiful option to bring with you in fully assembled form.

You can make this recipe a day in advance. Carefully cover it before refrigerating, and let it warm to room temperature before serving.

Springtime means it’s time for asparagus! I see those delicious green stalks popping up everywhere and it makes me so happy. What also makes me happy is this super easy air fryer asparagus. Perfectly crisp and green and super healthy.

Are you a fat asparagus or skinny asparagus lover? I have a thing for the skinny ones – I’m not sure why but I think they taste better? Anyway, this recipe is the easiest. All you do is snap off the ends (or trim them), toss or spray them with a bit of cooking oil, then pop them in the air fryer for 5 minutes. Boom. Serve them up with plenty of salt and pepper, a squeeze of lemon and even some parmesan if you’re feeling luxe.
1 pound asparagus, trimmed
1 tablespoon oil or cooking spray
salt and freshly ground pepper
lemon, to serve
parmesan, if desired
Toss asparagus with the oil and season with salt and pepper. Place in the air fryer basket and fry at 400°F for 5 minutes.

Enjoy with lemon and parmesan!

British style roasted potatoes are the best potatoes: fluffy and soft on the inside with ultra crispy almost chip-like outsides. So much better than regular roasted potatoes.

I am potato obsessed. Potatoes are and always will be my all time favorite vegetable. I love potatoes all the ways and a potato buffet would be my dream come true! It’s hard for me to choose a favorite potato dish but I will admit that I have a huge soft spot for roasted potatoes, or what I like to call them: British style roasties.What makes these roasted potatoes so special?
Ultra crunchy and crisp outsides, a fluffy and mashed potato inside, and an addictive amount of scallions finished with a generous sprinkle of flaky sea salt.

Potato Choices
First off, for the best roasted potatoes you have to use the best roasting potatoes. The best potatoes for roasting are a combination of waxy and starchy. The waxiness holds its shape so it can develop crusty, caramelized outsides and the starchiness is the creamy, buttery, silky, fluffy inside. The perfect combination of waxy and starchy is the beautifully yellow, sweet and buttery Canadian Yukon gold potato! They are my all-time number one potato choice. But, if you can’t find Yukon golds, you can use russets, which are just a touch more starchy – they tend to not hold their shape as much.

This almond butter is a go-to in my life, i’ve always got some in the kitchen. it’s really so simple to make and has just two ingredients: almonds and salt. it’s amazing how much creamier homemade almond butter is, it’s extra smooth and i find it more flavoursome too. i love dipping dates straight into the jar or drizzling it on top of my granola in the mornings. it’s also great blended into smoothies or used in dressings.

ingredients
300g blanched almonds
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the almonds on a baking tray and cook in the oven for 10 minutes until golden.
once cooked, remove and leave to cool to room temperature.
once the almonds have cooled, place them in a food processor and blend for around 15 minutes until a smooth mixture forms, adding in the salt at the end.
once prepared, you can store this spread in an airtight container in the fridge for 1-2 weeks.

I make these a few times a week, i adore them and can’t get enough of them really. i love how the cinnamon, rosemary and paprika absorb into the wedges as they bake so each bite is full of flavour. they’re amazing served hot straight out the oven, either as part of a big spread or simply to eat with avocado cream or hummus for a simple movie night dinner for one! make sure to cook extra though, the leftovers make the perfect addition to speedy meals throughout the week and a great base for work lunches.

ingredients
2 large sweet potatoes, peeled and cut into thick wedges
1 tablespoon cinnamon
1 tablespoon paprika
drizzle of olive oil
pinch of salt
method
preheat the oven to 180c, fan setting.
place the sweet potato wedges onto a baking tray and drizzle with olive oil, cinnamon, paprika and salt.
use your hands to give everything a good mix, ensuring every part of the wedges are covered.
cook for about an hour, turning over once or twice during this time. cook until they are soft and tender.

HOW TO STORE LEFTOVERS
Sloppy joe leftovers can be stored in the fridge for a few days. Reheat in a skillet over low heat. Add a splash of water as they reheat to make the mix nice and saucy again.

MORE VEGAN DINNER RECIPES TO ENJOY:
Vegan Chickpea Minestrone
Smoky Vegan Lentil Stew
Vegan Stuffed Squash with Brown Rice and Mushrooms
Vegan Mushroom Barley Soup
Creamy Polenta with White Beans and Roasted Broccoli

Sausage: I recommend using an Italian sausage, either sweet or hot, for this recipe. (I prefer sweet if I’m feeding it to my kids and hot if I’m not.) You can use bulk sausage or sausage in the casing. If you buy the sausage in the casing, remove it before cooking the sausage.
Greens: I really love kale in this dish (I like Tuscan), but Swiss chard would be a perfectly delicious substitute or even baby spinach in a pinch. If you can find a big bunch of kale, though, use it

INSTRUCTIONS
Crust: Preheat oven to 350 degrees. Combine graham crackers, sugar, and butter. Press into two 8-ounce ramekins. Place on a baking sheet with one unpeeled banana. Bake for 10 minutes, until the banana is soft with a black peel, and the crusts are set.

Blend: Transfer the cooled pudding to a blender or food processor with the roasted banana. Blend until mostly smooth (this should help the filling loosen up a little bit).

For two people, we usually drink half of our batches that evening, and then keep the rest in the fridge and finish it the next night! Transfer the cooled pudding to a blender or food processor with the roasted banana. Blend until mostly smooth (this should help the filling loosen up a little bit). Use best judgment in terms of food safety with your extras, as unpasteurized juices (especially ones that are not served fresh) can be unsafe for certain people.

Red pomegranate, green onion, and crumbled goat cheese, which yield a festive color combination
Pepitas (green pumpkin seeds), toasted with a little cinnamon for warming spice
I’m not sure what to call this situation. Can we call it a stuffing? Or is it a dressing? As a vegetarian, the distinctions are lost on me. Maybe it’s just a salad?

This summer, we sampled authentic French ratatouille in Provence. I liked some ratatouille more than others, so I vowed to come up with my own favorite ratatouille recipe when I came home. Today is the day!
In Provence, ratatouille is typically cooked on the stove. Each vegetable is cooked in olive oil until it’s properly tender. In the end, all of the ingredients are combined and simmered to meld the flavors.

The French know how to cook, and this concept is definitely one to follow. Ratatouille combines a large volume of late-summer vegetables that have different cook times.

This concept started out as a Thanksgiving stuffing recipe. It took a few twists and turns through the development process.
Wild rice, tossed in a gingery dressing, plus some kale for extra green stuff and health bonus points
Roasted butternut squash
Red pomegranate, green onion, and crumbled goat cheese, which yield a festive color combination
Pepitas (green pumpkin seeds), toasted with a little cinnamon for warming spice
I’m not sure what to call this situation. Can we call it a stuffing? Or is it a dressing? As a vegetarian, the distinctions are lost on me. Maybe it’s just a salad?

Here’s what I know for certain. This dish is a…

Christmas-worthy, wildly colored main dish for vegetarians
Healthy holiday side dish for all
Special diet-friendly option, since it’s gluten free, nut free and easily dairy free/vegan

If you’ll be a guest at a holiday feast, this would be a beautiful option to bring with you in fully assembled form.

You can make this recipe a day in advance. Carefully cover it before refrigerating, and let it warm to room temperature before serving.

This concept started out as a Thanksgiving stuffing recipe. It took a few twists and turns through the development process.
Wild rice, tossed in a gingery dressing, plus some kale for extra green stuff and health bonus points
Roasted butternut squash
Red pomegranate, green onion, and crumbled goat cheese, which yield a festive color combination
Pepitas (green pumpkin seeds), toasted with a little cinnamon for warming spice
I’m not sure what to call this situation. Can we call it a stuffing? Or is it a dressing? As a vegetarian, the distinctions are lost on me. Maybe it’s just a salad?

Here’s what I know for certain. This dish is a…

Christmas-worthy, wildly colored main dish for vegetarians
Healthy holiday side dish for all
Special diet-friendly option, since it’s gluten free, nut free and easily dairy free/vegan
Before You Get Started
This dish is not quick or particularly easy. It requires a good amount of prep work and cook time. The components will take up space in the oven and on the stove. The holidays are a busy time, and I have some time-saving tips for you below.

This dish is, however, a gorgeous option that tastes wonderful. It will convince your friends that meatless mains can indeed be filling and delicious.

If you’ll be a guest at a holiday feast, this would be a beautiful option to bring with you in fully assembled form.

You can make this recipe a day in advance. Carefully cover it before refrigerating, and let it warm to room temperature before serving.

I make these a few times a week, i adore them and can’t get enough of them really. i love how the cinnamon, rosemary and paprika absorb into the wedges as they bake so each bite is full of flavour. they’re amazing served hot straight out the oven, either as part of a big spread or simply to eat with avocado cream or hummus for a simple movie night dinner for one! make sure to cook extra though, the leftovers make the perfect addition to speedy meals throughout the week and a great base for work lunches.

ingredients
2 large sweet potatoes, peeled and cut into thick wedges
1 tablespoon cinnamon
1 tablespoon paprika
drizzle of olive oil
pinch of salt
method
preheat the oven to 180c, fan setting.
place the sweet potato wedges onto a baking tray and drizzle with olive oil, cinnamon, paprika and salt.
use your hands to give everything a good mix, ensuring every part of the wedges are covered.
cook for about an hour, turning over once or twice during this time. cook until they are soft and tender.

This almond butter is a go-to in my life, i’ve always got some in the kitchen. it’s really so simple to make and has just two ingredients: almonds and salt. it’s amazing how much creamier homemade almond butter is, it’s extra smooth and i find it more flavoursome too. i love dipping dates straight into the jar or drizzling it on top of my granola in the mornings. it’s also great blended into smoothies or used in dressings.

ingredients
300g blanched almonds
pinch of sea salt
method
preheat oven to 180c, fan setting.
place the almonds on a baking tray and cook in the oven for 10 minutes until golden.
once cooked, remove and leave to cool to room temperature.
once the almonds have cooled, place them in a food processor and blend for around 15 minutes until a smooth mixture forms, adding in the salt at the end.
once prepared, you can store this spread in an airtight container in the fridge for 1-2 weeks.

British style roasted potatoes are the best potatoes: fluffy and soft on the inside with ultra crispy almost chip-like outsides. So much better than regular roasted potatoes.

I am potato obsessed. Potatoes are and always will be my all time favorite vegetable. I love potatoes all the ways and a potato buffet would be my dream come true! It’s hard for me to choose a favorite potato dish but I will admit that I have a huge soft spot for roasted potatoes, or what I like to call them: British style roasties.What makes these roasted potatoes so special?
Ultra crunchy and crisp outsides, a fluffy and mashed potato inside, and an addictive amount of scallions finished with a generous sprinkle of flaky sea salt.

Potato Choices
First off, for the best roasted potatoes you have to use the best roasting potatoes. The best potatoes for roasting are a combination of waxy and starchy. The waxiness holds its shape so it can develop crusty, caramelized outsides and the starchiness is the creamy, buttery, silky, fluffy inside. The perfect combination of waxy and starchy is the beautifully yellow, sweet and buttery Canadian Yukon gold potato! They are my all-time number one potato choice. But, if you can’t find Yukon golds, you can use russets, which are just a touch more starchy – they tend to not hold their shape as much.

Springtime means it’s time for asparagus! I see those delicious green stalks popping up everywhere and it makes me so happy. What also makes me happy is this super easy air fryer asparagus. Perfectly crisp and green and super healthy.

Are you a fat asparagus or skinny asparagus lover? I have a thing for the skinny ones – I’m not sure why but I think they taste better? Anyway, this recipe is the easiest. All you do is snap off the ends (or trim them), toss or spray them with a bit of cooking oil, then pop them in the air fryer for 5 minutes. Boom. Serve them up with plenty of salt and pepper, a squeeze of lemon and even some parmesan if you’re feeling luxe.
1 pound asparagus, trimmed
1 tablespoon oil or cooking spray
salt and freshly ground pepper
lemon, to serve
parmesan, if desired
Toss asparagus with the oil and season with salt and pepper. Place in the air fryer basket and fry at 400°F for 5 minutes.

Enjoy with lemon and parmesan!