Creamy Pesto Stuffed Mushrooms

Creamy Pesto Stuffed Mushrooms

French Onion Soup with Everything Bagel Fauxmage

Yield: 30 stuffed mushrooms


  • 1 x 180 g container Creamy Pesto Fauxmage
  • ¼ cup Baked Feta Style Fauxmage
  • 30 button mushrooms (smaller bite sized ones yet still big enough to stuff)
  • ¼ cup panko crumbs + a bit more to garnish
  • ¼ cup chopped parsley
  • 1 red bell pepper, small dice
  • 2 cups packed spinach, chopped
  • 6 cloves garlic, chopped
  • pinch of salt and pepper
  • ¼ cup melted vegan butter
  • veg oil as needed


1. Remove stems from 30 mushrooms, chop stems and set aside. Use a small sharp knife to gently remove some of the inner gills from mushrooms. This helps create a larger space for adding the filling.

2. Over medium high heat, add a drizzle of veg oil to a skillet. Add chopped stems and red pepper. Season with a pinch of salt and pepper. Sweat until almost softened. Add garlic and cook a few minutes longer, then fold in spinach until wilted. Remove from heat, set aside.

3. In a mixing bowl add the creamy pesto & baked feta fauxmage. Fold in vegetable mixture to fauxmage while still warm. Add panko crumbs and chopped parsley. Gently stir together until evenly combined. Cool completely, pop in the fridge while you prepare the mushroom caps.

4. In a skillet add a generous drizzle of veg oil over medium high heat. Add mushrooms in a single layer and cook until they just begin to soften, flipping halfway through. Their liquid will begin to release and they will be a bit pliable. Place par cooked mushrooms on a parchment lined baking sheet.

5. Preheat the oven to 425 F. Stuff each mushroom with the filling (rounded). If you have extra filling, (just depends on size of mushrooms used) you can cook off a few more mushrooms as needed, or use the extra filling anywhere you want to add some cheesy flavour (eg I stirred my extra into vegan egg/tofu scramble)

6. Sprinkle stuffed mushrooms with more panko crumbs then drizzle each mushroom with a bit of melted vegan butter.

7. Cook mushrooms in the oven for about 20 minutes, or until bubbling hot, and crumbs are toasty.

8. Cool slightly and serve as finger food with other nibbles or as an appetizer.

French Onion Soup with Everything Bagel

French Onion Soup with Everything Bagel

French Onion Soup with Everything Bagel Fauxmage

Serves 4

Soup Ingredients:

  • 1.5 lbs sweet vidalia onions , peeled & thinly sliced
  • 2 tbsp vegan butter
  • 2 tbsp veg oil
  • 4 cloves garlic, chopped
  • 2 tbsp all purpose flour
  • 1 tbsp tomato paste
  • 1 cup dry red wine
  • 5 cups vegetable stock (homemade is best)
  • 1 tsp soy sauce
  • 2 bay leaves
  • sprig fresh thyme
  • salt & pepper

Garnish Ingredients:

  • 1 x crusty baguette (I like multigrain)
  • Olive oil
  • 1 x container Everything Bagel Fauxmage
  • 4 oz shredded vegan mozza

Soup Method:

1. In a large soup pot over medium – low heat (you may need to adjust periodically) add vegan butter, veg oil and onions. Season with a couple pinches of salt and pepper. Give them a stir to coat in the oil, then allow them to cook slowly without stirring too often. This will allow onions to caramelize. Stir only as needed for about 45 minutes or until soft and golden & caramelized. Add chopped garlic towards the end to soften.

2. Now turn up the heat a bit higher than medium, and add tomato paste. Cook and stir for a couple minutes.

3. Add all purpose flour, stir and cook for a couple minutes longer.

4. Turn up heat to medium high, then deglaze with red wine, stir, then simmer and allow to reduce for a few minutes.

5. Add veg stock, bay leaves, a sprig of fresh thyme, soy sauce and bring to a simmer. Season with more salt and pepper.

6. Simmer for about 30 minutes. Then I often like to let my soup hang out on low heat for a while to allow the flavours time to develop.

Garnish/Assembly Method:

1. Heat oven to 425 F

2. For the baguette, cut thick slices to divide between 4 bowls. I like to have enough bread sliced to fully cover each bowl so that there is cheese over all of the soup, so you can plan to cut more than one slice per person and then cut the bread into halves to layer them into the soup bowls. This also creates height and visual appeal.

3. Drizzle slices of bread on both sides with a bit of olive oil, place on a baking sheet and into the oven. Flip half way through. Keep an eye, you want both sides to be toasty and golden.

4. Now ladle hot soup into oven safe french onion soup bowls. Top all pieces of toasted baguette with a generous amount of Everything Bagel Cheese. I just use a spoon to pile it on evenly, pressing it enough to adhere to the toast.

5. Now divide cheesy toasts amongst the soup bowls. Sprinkle over top each bowl some shredded vegan mozza. A couple good sized pinches for full coverage. If you have fauxmage left you can certainly crumble a bit more over top.

6. Now place soup bowls onto a baking sheet and carefully place them into the oven. Turn the oven to a low broil. Cook until cheese is hot and melty. 3 – 5 minutes. Keep an eye!

Creamy herb dressing with grilled veggies

Creamy herb dressing with grilled veggies

Grilled Vegetables with Creamy Herb Dressing


Herb Dressing

Yield 1 ½ cups


  •   1 container Creamy Herb Fauxmage
  •   ½ cup vegan mayo
  •   ¼ cup plant milk
  •   1 clove garlic, chopped
  •   3 tbsp chopped fresh dill
  •   2 tsp lemon juice
  •   ½ tsp Dijon mustard
  •   ½ tsp flaked kosher salt
  •   ⅛ tsp pepper


1. Add all ingredients to a food processor and blitz to combine, scraping down sides as needed until everything is creamy &  smooth.

2. Serve right away with grilled or fresh veggies for dipping.

3. If making ahead of time, store in the refrigerator. When ready to serve, the dressing may have solidified a bit and need 10 seconds in the microwave and a stir to bring it to room temp.

Grilled Veggies

Toss your favourite veggies in a bit of vegetable oil with a sprinkle of salt and pepper. Grill on a charcoal grill or in a grill pan in batches until tender. Veggies are best served hot or at room temperature. Serve creamy herb dressing on the side.

Suggested Veggies for Grilling:

  •   12 baby potatoes, boiled, cooled and cut in half
  •   1-pint mushrooms, halved
  •   6 radishes, thickly sliced
  •   ½ bunch asparagus, woody ends trimmed
  •   1 fennel, cut in half and then into wedges
  •   8 sweet baby peppers halved & seeds removed, or 2 – 3 large peppers in thick slices or chunks
  •   1-pint cherry tomatoes, left whole

That Fall Feeling with Fresh Start

That Fall Feeling with Fresh Start

You know that feeling of being in cozy socks and the sweater your Nana knit while enjoying yummy snacks and a cup of something delicious? The Scandinavian word for that sense of contentment is “hygge.” It describes the gentle feeling of goodness that wraps around us as Thanksgiving arrives. The leaves are dazzling in a magnificent goodbye, the wind is refreshing in its autumn cool, and we’re happy to cuddle up in the evenings with those we love — be it inperson, on-screen, or in spirit.

And so to prepare for winter’s nesting, we gather at farmers’ markets to partake of the bounty of the harvest — together. We laugh with others over warm apple cider, colourful vegetables, hearty soups, and rich, creamy spreads with seeds, salt, and smokiness. We crave what will warm us from the inside out, and here we can buy these foods right from the hands of those who lovingly created them in their kitchens or cornfields.

This Thanksgiving weekend, instead of talking politics and pandemics, let’s take a breath and feed the feeling of hygge instead. Let’s turn toward the sanctuary of our beautiful lives and get grateful for the grace we can still find within uncertainty. Let’s raise that cup of delicious to what is everlastingly right and true. May you eat well, laugh much, and have the coziest of socks to curl up in later tonight.

And for something savoury that’s rich with basil and garlic for your Thanksgiving feast, we offer

this recipe for Mushroom Wellington with Creamy Pesto Fauxmage.

Get the Recipe Here!

“What’s for Dinner”? Twice-Baked Potatoes!

“What’s for Dinner”? Twice-Baked Potatoes!

Check out the video above for a quick recipe for Twice-Baked Potatoes using our Chili Lime Fauxmage!

Kilted Chef Alain Bosse will show you step by step how to create an easy and delicious meal idea for the whole family!

-Ingredients + instructions written below-


  • 4 baking potatoes
  • 2 Tbsp canola oil
  • 1 pk Chili Lime Fauxmage
  • 1 tsp salt
  • 2 green onions slices
  • Ground pepper to taste


  1. Preheat the oven too 400F
  2. Place the potatoes on a baking sheet.
  3. Rub them with canola oil and bake for 1 hour.
  4. Place the Chili Lime Fauxmage in a large mixing bowl.
  5. Remove the baked potatoes from the oven and turn the oven to 350F.
  6. With a sharp knife, cut the baked potatoes in half lengthwise.
  7. Scrape the insides of the potatoes into the bowl, try to be careful not to break the skin, leave a small layer of potato in place.
  8. Then place the potatoes back on the baking sheet.
  9. Mash the potato and the Fauxmage together.
  10. Add the green onions salt and pepper.
  11. Fill the potato shell then return to the oven for an additional for 15 to 20 minutes.
  12. Add your favorite toppings and serve.
How to Build the Best Vegan Charcuterie Board

How to Build the Best Vegan Charcuterie Board

The week between Christmas and New Year’s can make you feel like you’re in a complete daze. There’s a lot of self-reflecting, napping, checking our 2020 horoscopes and daydreaming about what the New Year will bring us all. Some of you may even be planning a little New Year’s Eve soirée with friends! And nothing pairs better with a NYE party than a beautiful, luscious charcuterie board.

You’ve seen them at restaurants or on Pinterest..but have you ever tried to create one yourself? Yeah, they seem a little daunting but honestly just think of it like 7 or 8 different snack bowls dumped onto a cute wooden tray and arranged in an Instagram-worthy way. You’ve likely seen mostly non-vegan boards but vegan ones are just as easy to create. Here are some tip for designing a charcuterie board that will have your friends thinking you belong on the Food Network:
  • Place the bigger foods on your board first, then place any jars, ramekins, or other bowls that will house any dips or sauces. After that, work your way down in size, filling the little spots in with tinier foods at the end.
  • Separate like colours. Have some cucumbers and snap peas? Don’t put them side by side!
  • Some may disagree with me on this one, but don’t leave any blank spaces! We are here for a totally PACKED board. Nuts and dried fruit are great items to fill any holes on your board with.
  • Make sure you have knives/spoons available for anything on your board that will have to be cut or scooped. Toothpicks are a good addition for easy pick up!

Okay, now for the fun part – FOOD!

Here’s a list of vegan food ideas that are perfect additions to your charcuterie board..

Veggie meats
Nut cheeses (we might know of a good one…)
Hummus/dips (make different kinds – different colours!)
Tofu/tempeh (smoked, spiced, etc)
Fruits (dried or fresh. and grapes are a must!!)
Veggies (cut so they’re ready to eat)
Chocolate (can’t forget those with a sweet tooth!)
Olives/caper berries

Happy charcuterie-creating!