Spectrum Organic Canola Oil Description
Spectrum® Organic Canola Oil is the perfect cooking companion for the delicious masterpieces you are crating in your kitchen. Whether you're making sizzling kung pao, spicy enchiladas or a rouille to finish your seafood stew, it's the right oil to choose. It's neutral flavor, and high heat tolerance, complements any culinary creation.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 32
|Amount Per Serving||% Daily Value|
| Calories from Fat||120|
|Total Fat||14 g||18%|
| Saturated Fat||1 g||4%|
| Trans Fat||0 g|
| Polyunsaturated Fat||4 g|
| Monounsaturated Fat||9 g|
|Total Carbohydrates||0 g||0%|
Not a significant source of dietary fiber, sugars, vitamin A, vitamin C, calcium or iron.
Other Ingredients: 100% mechanically (expeller) pressed refined organic canola oil.
Use 10-12 weeks after opening, or refrigerate.
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Vegetarian Shepherd’s Pie Muffins
Shepherd’s pie traditionally is made with lamb or beef and mashed potatoes, making for a filling but heavy meal. This spin on the classic dish is vegetarian friendly and low-carb! Meatless crumbles provide the perfect ground-meat texture, while creamy mashed cauliflower is a lighter, healthier potato substitute. Crescent dough cups hold them all together in mini pie form for fun, golden-brown, three-bite servings.
Vegetarian Shepherd’s Pie Muffins
- ½ head cauliflower (cut into florets)
- ¼ cup heavy cream
- 2 oz. parmesan cheese (grated)
- ½ lb. meatless crumbles
- ½ medium yellow onion (diced)
- 2 cloves garlic (minced)
- 1/2 cup frozen mixed vegetables
- 1 Tbsp. canola oil
- 1 Tbsp. all-purpose flour
- 1 Tbsp. tomato paste
- ½ cup vegetable stock
- 1 Tbsp. Worcestershire sauce
- ½ tsp. dried thyme
- ½ tsp. dried oregano
- 1 crescent dough sheet
- Nonstick cooking spray
- Preheat oven to 375 degrees F.
- In medium pot, cover cauliflower florets with water; boil until fork tender (about 10 minutes).
- Meanwhile, in large sauté pan, heat canola oil over medium heat. Add onions and cook for about 3 minutes. Stir in meatless crumbles and garlic; cook for 3 minutes.
- Stir in flour, tomato paste and vegetable stock to create thick sauce. (Note: If too much liquid evaporates, add additional ¼ cup stock.)
- Add thyme, oregano and Worcestershire sauce. Season with salt and pepper to taste.
- Stir in mixed vegetables and simmer for 3-5 minutes or until vegetables are cooked through. Set aside.
- Drain cauliflower florets; combine with cream and parmesan cheese in food processor. Blend until smooth. Season with salt and pepper to taste.
- On lightly floured surface, using rolling pin, roll dough into 12x9-inch rectangle. Cut into 12 equal squares.
- Lightly spray wells of muffin tin with nonstick cooking spray. Press dough into wells, covering sides.
- Fill wells with 1-2 tablespoons of crumble mix; top with mashed cauliflower.
- Bake for 15-20 minutes or until golden brown.
- Let pies rest for several minutes and serve warm.
Add the ingredients to your cart and make some minis!