New video: Apple cream cheese spread

Watch Chef Rachel make a simple fruity cream cheese spread with orange juice, a touch of sugar and grated apples. Use this as a simple semi-homemade appetizer, served with whole grain crackers, or perhaps toasted pita bread or bagel chips. It would make a nice twist to cream cheese and jam sandwiches, and would be great with non-dairy vegan cream cheese. Another idea? Gourmet cream cheese and Nutella sandwich anyone?

Link: Apple cream cheese spread video recipe

Like flavored cream cheese? Here's a few more to try:
Citrus pecan flavored cream cheese
Nutty orange cream cheese

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White cream sauce for pizza

A basic white cream sauce for pizza. Use this white cream sauce to top pizza or pasta. This is a rich, heavy and delicious cream sauce, so very little is needed in order to get a great flavor.

Ingredients:

• 1 tablespoon butter
• 3 tablespoons flour
• 1 1/4 cup cup milk
• 1/2 tsp garlic powder
• 1 tsp Italian seasoning (or a blend of basil and oregano)
• dash salt and pepper, to taste
• 1/3 cup fresh Parmesan cheese, grated

Preparation:

Melt butter in a medium saucepan and add in flour, stirring until thick and pasty.

Slowly add milk, whisking together constantly to avoid lumps. Add garlic powder, Italian seasoning, salt and pepper and simmer for 3-4 minutes, or until thickened.

Stir in grated Parmesan cheese until welted. Sauce will thicken further as it cools, so add in a bit more milk if needed.

This recipe makes more than enough white sauce for one large pizza.

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Vegetarian Cream of Carrot Sou

A healthy and low-fat vegetarian soup recipe for cream of carrot soup using soy milk to keep this soup low-fat, dairy-free and vegan. Vegetarian cream of carrot soup is perfect for a light lunch or, serve with a vegetable salad and some bread for a light and healthy meal.

Ingredients:

• 2 tbsp vegan margarine
• 1 onion, chopped
• 12 carrots, sliced
• 1 potato, diced
• 4 cups vegetable broth
• 1/2 cup soy milk
• salt and pepper to taste
• dash of nutmeg
• 1/4 tsp ginger
• 1/4 tsp dried rosemary
• 1 tbsp orange juice

Preparation:

Heat the vegan margarine in a large saucepan. Cook the onion for 5 minutes over low heat, or until soft. Add the carrots and potato, cover, and simmer for 5 to 10 minutes.

Add the broth, cover and simmer about 20 minutes, or until the vegetables are tender.

Puree the soup in a blender or food processor and return to the saucepan. Add the soy milk and remaining ingredients and heat until warm. Enjoy!

More Vegetarian and Vegan Soup Recipes:
Curried Split Pea and Potato Soup
Quick and Easy Tomato Rice Soup
Cool Cucumber Soup
Easy Pumpkin Soup Recipe
Vegan Cream of Asparagus Soup
Easy French Onion Soup
Cheesy Potato Soup
Basic Miso Soup Recipe
Red Pepper Gazpacho
Basic Gazpacho
Watermelon Gazpacho
Vegetarian Bean and Barley Soup
Spinach and Mascarpone Soup
Pumpkin and Coconut Soup
Vegetarian Lentil Soup
Gingered Carrot Soup
Thai Lemongrass Soup

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