Recipe Ideas for Red Lotus Foods Spirulina Bleu Creamy Cashew Spread
Grilled "Bleu Cheeze" Breakfast Sandwich
2 slices cranberry walnut bread
2T Spirulina Bleu Creamy Cashew Spread
4 slices fresh pear
1T prune jam
2t vegan buttery spread
Coat one side of each bread slice with vegan buttery spread. Coat the other side of one slice with Creamy Cashew Spread. Top the other side of the second slice with 1T prune jam and the pear slices. Put the sandwich together and grill over medium low heat for 5 minutes each side or until golden brown and heated through.
Sweet Potatoes with Spirulina Bleu and Walnuts
2T turbinado sugar
1/2 c walnut halves
4 pounds sweet potatoes
2T olive oil
Salt/pepper to taste
1 large shallot, finely chopped
2T white wine vinegar
2T fresh lemon juice
2T walnut oil or olive oil
Vegetable oil (for frying, about 1/2c)
12 fresh sage leaves
4oz Red Lotus Foods Spirulina Bleu Creamy Cashew Spread (warmed to room temp for easier handling)
Preheat oven to 400°. Mix sugar and 1 Tbsp. hot water in a small bowl until sugar dissolves. Add walnuts and toss to coat. Spread out on a baking sheet. Toast, tossing halfway through, until golden brown, 18–20 minutes. Let cool then break into pieces (sugar will harden as nuts cool).
Toss sweet potatoes and olive oil on a parchment-lined baking sheet; season with salt and pepper. Arrange in a single layer and roast until tender and golden brown, 25–30 minutes.
Combine shallot and vinegar in a medium bowl and let stand 15 minutes. Whisk in lemon juice and walnut oil; season with salt and pepper.
Meanwhile, pour vegetable oil into a small skillet to measure ½” and heat over medium heat. Add sage leaves and fry until crisp, 30–40 seconds. Using a slotted spoon, transfer sage leaves to a paper towel–lined plate; set aside.
Place sweet potatoes on a platter; drizzle with vinaigrette. Scoop the Spirulina Bleu into a pastry bag with a medium sized fluted tip and pipe over the sweet potatoes in fancy swirls or florets. Distribute the walnuts, and fried sage. Serve warm or at room temp.
Recipe Ideas for Red Lotus Foods Spirulina Bleu Creamy Cashew Spread
Grilled "Bleu Cheeze" Breakfast Sandwich
2 slices cranberry walnut bread
2T Spirulina Bleu Creamy Cashew Spread
4 slices fresh pear
1T prune jam
2t vegan buttery spread
Coat one side of each bread slice with vegan buttery spread. Coat the other side of one slice with Creamy Cashew Spread. Top the other side of the second slice with 1T prune jam and the pear slices. Put the sandwich together and grill over medium low heat for 5 minutes each side or until golden brown and heated through.
Sweet Potatoes with Spirulina Bleu and Walnuts
2T turbinado sugar
1/2 c walnut halves
4 pounds sweet potatoes
2T olive oil
Salt/pepper to taste
1 large shallot, finely chopped
2T white wine vinegar
2T fresh lemon juice
2T walnut oil or olive oil
Vegetable oil (for frying, about 1/2c)
12 fresh sage leaves
4oz Red Lotus Foods Spirulina Bleu Creamy Cashew Spread (warmed to room temp for easier handling)
Preheat oven to 400°. Mix sugar and 1 Tbsp. hot water in a small bowl until sugar dissolves. Add walnuts and toss to coat. Spread out on a baking sheet. Toast, tossing halfway through, until golden brown, 18–20 minutes. Let cool then break into pieces (sugar will harden as nuts cool).
Toss sweet potatoes and olive oil on a parchment-lined baking sheet; season with salt and pepper. Arrange in a single layer and roast until tender and golden brown, 25–30 minutes.
Combine shallot and vinegar in a medium bowl and let stand 15 minutes. Whisk in lemon juice and walnut oil; season with salt and pepper.
Meanwhile, pour vegetable oil into a small skillet to measure ½” and heat over medium heat. Add sage leaves and fry until crisp, 30–40 seconds. Using a slotted spoon, transfer sage leaves to a paper towel–lined plate; set aside.
Place sweet potatoes on a platter; drizzle with vinaigrette. Scoop the Spirulina Bleu into a pastry bag with a medium sized fluted tip and pipe over the sweet potatoes in fancy swirls or florets. Distribute the walnuts, and fried sage. Serve warm or at room temp.