Thursday, June 22, 2017

Fiddlehead Toast with Creamy Cashew Spread

Fiddlehead Toast with Creamy Cashew SpreadToday we’re fiddling around with a fetish-worthy feature of springtime in Ontario: Fiddleheads! The furled fronds of young ferns, fiddleheads are only fleetingly available. Today, we’re sautéing them in...

Fiddlehead Toast with Creamy Cashew Spread

Delicious breakfast or a tasty treat! Thanks to GreenhouseJuice. Check out their Instagram for some creative green inspired recipes. 
Cashew Spread:
1 cup cashews, soaked for 2 hours, drained and rinsed
1-2 tablespoons Unsweetened Almond Milk
Juice of one lemon
1 tablespoon olive oil
Pinch of salt
Fiddleheads:
1 ½ tablespoons virgin olive oil
2-3 cloves garlic, minced
1-2 cups fiddleheads
Juice of one lemon
Salt and pepper to taste
To Serve:
4 slices of bread, toasted
Handful of baby arugula
Lemon juice to taste
Lemon zest to taste
Salt and pepper to taste
  1. First, prepare the cashew spread. In a food processor or blender, pulse all ingredients until well blended. To get your desired consistency, start by adding a conservative amount of almond milk, and add more as needed (we used two tablespoons).
  2. Second, fiddle. If your fiddleheads have brown papery husks, remove them. Wash fiddleheads in several changes of cold water.
  3. Warm olive oil in a pan over medium heat. Add garlic and fiddleheads. Toss until cooked through, about 10 minutes.
  4. Add salt and lemon juice and cook for an additional 1-2 minutes. Remove from heat.
  5. Smear cashew spread over your toast. Top with sautéed fiddleheads, baby arugula, salt and pepper, lemon, and lemon zest to taste.
  6. Enjoy!