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Thursday, D ecem ber 17, 2015 - The IFP - H alton H ills - w w w .theifp.ca Page 39 Visit us at www.wagjag.com In partnership withWant to feature your business onWagJag? email us at wjinfo@metroland.com .com Buy Online: $47 for a Zip Line and Aerial Course Tour (a $68 Value) from Treetop Trekking 31% off $47 Gas Line Sewer Line Cross Bore Main Natural Gas Line Natural Gas Line to house Sewer/septic pipe from house CROSS BOREINTERSECTIONOF SEWER & NATURAL GAS PIPELINES A SAFETY MESSAGE FROM UNION GAS A damaged gas line can result in a serious safety risk. Before you clear a blocked sewer line beyond the outside walls of a building, call Ontario One Call at 1-800-400-2255 to arrange a free natural gas sewer safety inspection and ensure there is no sewer cross bore that could put your safety at risk. If a cross bore is found, Union Gas will make the repair at no cost to the property owner. To learn more about cross bore safety and how to detect a natural gas leak visit: uniongas.com/sewersafety Ontario One Call is a FREE service available 24/7 throughout the year COMMENT A creamy option for vegans As promised, here is the recipe for cashew cream that accompanies the aloo tikki from last week. We have run the chana masala recipe several times before, so if you want that one, you'll have to email us or Google! The trick to cashew cream is that you need raw cashews, not roasted. ... And it would be best if they are soaked overnight. That extra time soaking allows them to absorb more water, so that when you purée it, you get a much softer, creamier consistency. Use the cashew cream any place you would cook or garnish with sour cream. It will not substitute for sour cream in baked goods such as cheesecake though. Hope this helps for those of you with veg- etarians and vegans in the house over the holidays! Have fun and keep cooking! Email questions and comments to whatscooking@theifp.ca Cashew Cream INGREDIENTS • 1 cup raw cashews • 1 tsp cider vinegar • 1 tsp fresh squeezed lemon juice • Pinch or two coarse salt • Freshly ground black pepper (optional) METHOD 1. Place cashews in a bowl and cover with cold water. Soak for at least 2 hours or as long as overnight. 2. Drain and rinse the cashews. 3. Place all ingredients in a food proces- sor and process until smooth, adding one quarter of a cup of cold water through the feed tube as you process. Continue until cream is smooth. You can add more water if you like to make the cream looser. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin'