Pear Basil Cashew Cheese

Cashew cheese log

Apps/Snacks, Catch all, Raw | January 30, 2017 | By

I love getting Harry David pears at Christmas, and this year I was the lucky recipient of two from someone’s overly bountiful basket. I also happened to have had too much basil that I desperately needed to use. Pear and basil are actually delicious together and can be found co-starring in many recipes, gourmet ice cream or sorbet, cocktails, salads, pizza — even pie! So why not a vegan cheese log?

You can make the quick, easy version of this which will be more like a schmear, or follow the steps to “cure” it so you have a sturdier consistency.

Process Images

Cheese in nut mylk bag

Place a heavy weight on cheese to press out liquid; ferment on counter for 24 – 36 hours.

Cheese taken out of nut mylk bag before forming

Chopped basil

Stir in chopped basil[/caption

[caption id="attachment_459" align="alignleft" width="770"] Form into a “log”

Wrap with parchment paper

Enjoy!

Here is the recipe:

Pear Basil Cashew Cheese
Print
Ingredients
  1. 2 cups cashews, soaked and drained
  2. 1 pear, cored and roughly chopped
  3. 2 garlic cloves, peeled and smashed
  4. 1 lemon, juice of
  5. 1/2 teaspoon pink Himalayan, or sea salt (or to taste)
  6. 1 capsule probiotic, power of
  7. 1/4 - 3/4 cup water, as needed for consistency
  8. 1/2 cup basil, chopped
  9. 3 teaspoons hemp seeds
Instructions
  1. Put the cashews, pear, garlic, lemon juice, salt and probiotic in a high speed blender (i.e., VitaMix) and process, using tamper to push mixture down into the blades. Add just enough water-- a little at a time-- to help mixture blend. Process until you have a smooth, thick consistency. Spoon mixture into nut mylk bag or cheese cloth and squeeze out excess moisture. Put bag into a strainer that is set in a bowl and put a weight, like a mason jar of rice, on top to help press out moisture. Leave on the counter for 24 to 36 hours (depending on your humidity level longer for dryer climates). Remove cheese from nut mylk bag and transfer to a bowl. Stir in basil, place on parchment paper, form into a log, and wrap. Allow to set in refrigerator for another 24 hours. Remove from wrapping. Spread out a layer of help seeds and roll the log onto seeds to coat. Slice and serve.
Notes
  1. Serve with your favorite crackers, chips or crudites, or use on pizzas, pastas or salads!
ginger loves garlic http://www.gingerlovesgarlic.com/
Facebooktwitterredditpinterestlinkedinmail

Raw Mexi Wraps

Catch all, Entree, Raw | November 21, 2016 | By

This meal is light and fresh but is packed with flavor and has enough fat to be very satisfying. It is super easy to throw together if you keep vegan nut cheese on hand. I used macadamia nut cheese for this one, but cashew, almond, sunflower or a combination will work well too. Or you can do without  the cheese and it is still very yummy! I used a collard wrap here but you can also use a rice paper wrap (not technically raw), a raw coconut or tortilla wrap, or another leafy green.

Raw Mexi Wraps
Print
Salsa
  1. 1/2 cup corn*
  2. 1/2 cup edamame*
  3. 1/4 cup purple cabbage, chopped
  4. 1 small red bell pepper, diced
  5. 2 green onion stalks, minced
  6. juice of 1 lime
  7. 1/4 tsp pink Himalayan or sea salt, or to taste
Macadamia Nut Cheese
  1. 1 1/2 cup macadamia nuts, soaked for 4 hours or overnight
  2. juice of 1 lemon
  3. 1 clove garlic
  4. 1/4 cup extra virgin olive oil
  5. 1/4 tsp pink Himalayan or sea salt, or to taste
  6. Optional to add 1/4 tsp probiotic powder.
Guacamole
  1. 1 avocado, smashed
  2. 1/2 cup cherry tomatoes, sliced into quarters
  3. 1 handful of cilantro, chopped
  4. juice of 1 lime
  5. 1/4 tsp pink Himalayan or sea salt, or to taste
  6. 1 large collard leaf
Salsa
  1. Mix all of the ingredients together in a large bowl.
Macadamia Nut Cheese
  1. Put all of the ingredients into a Vitamix or high powered blender and process on high until creamy. Scrape down the sides as needed. Add water a little at a time to achieve desired consistency.
Guacamole
  1. Mix all of the ingredients together in a large bowl.
Assembly
  1. Place the collard leaf between two paper or tea towels and smash the spine with a rolling pin or something heavy. Then blanche it by dipping it in hot water for about 30 seconds to soften. Dry with towels. Layer some salsa, cheese and guacamole in the center of the collard wrap. Roll it up and slice.
Notes
  1. * I used frozen corn and edamame but you can also use fresh!
ginger loves garlic http://www.gingerlovesgarlic.com/

 

Process Images

Mise en place

Mise en place

Mixing the salsa

Mixing the salsa

Salsa

Salsa

Soften the collard wrap by rolling the spine and dipping it in hot water

Soften the collard wrap by rolling the spine and dipping it in hot water

Open-faced wrap

Open-faced wrap

Facebooktwitterredditpinterestlinkedinmail

Raw Not Tuna Salad

Raw Not Tuna Salad Wrap

Catch all, Raw, Salads | March 7, 2016 | By

This is the raw vegan version of one of my favorite vegan sandwich fillings. Just like the chickpea version, is great for picnics or taking on the road for a quick, easy meal and works well as an add in for salads. It is super easy to make. Just plan ahead so you can soak your nuts, and if you like the color a bit lighter, take the extra step to peel the almonds. I have had it with almond skins on and off and it is great both ways! If you are making a sandwich use a raw collard wrap, a romaine lettuce leaf, or raw dehydrated bread or a corn tortilla wrap. If you are making a collard wrap, select a nice big leaf and be sure to trim the spine and then use a rolling pin or something flat and roll out the spine to soften it. You can also hot soak or blanche the leaf to make it more pliable.

Raw Not Tuna Salad
Print
Ingredients
  1. 1/2 cup almonds, soaked 24 hours, rinsed, peeled (optional) and drained
  2. 1/2 cup sunflower seeds, soaked 4 - 6 hours, rinsed and drained
  3. 1/4 cup water if needed
  4. 1/4 cup red onion, minced
  5. 1/4 cup celery, minced
  6. 1/4 cup pickles, minced
  7. 1/4 cup fresh dill
  8. 3 tablespoons lemon juice
  9. 2 tbsp dulse, nori or wakame seaweed flakes
  10. 1 teaspoon kelp powder
  11. 1/2 teaspoon sea salt (or to taste)
  12. 1/4 pepper to taste
Instructions
  1. Using a food processor fitted with the “S” blade, mix the almonds, sunflower seeds, lemon juice and water as needed until it forms a rough meal.
  2. Put the mixture in a large bowl and add the red onion, celery, pickles, dill, seaweed and salt and pepper. Mix well by hand.
Notes
  1. Add some cashew mayonnaise to help bind the ingredients. You can also use flax or olive oil in place of water when processing.
ginger loves garlic http://www.gingerlovesgarlic.com/
 
Process Images mise1 Raw Not Tuna Salad process2

Facebooktwitterredditpinterestlinkedinmail

Oh Sweet Beets

Beet Orange Ginger Apple Juice

Apps/Snacks, Raw, Smoothies | March 2, 2016 | By

This simple juice is sweet, spicy, yummy and healthy — and even beet haters will like it. I like to drink one of these every day to keep things moving (if you get my drift).

Beet Juice

Oh Sweet Beets
Print
Ingredients
  1. slice of ginger (about the size of thumb nail or 3/4 inch)
  2. 2 – 3 small beets
  3. 1 orange
  4. 1 pear
Instructions
  1. Slice pear.
  2. Remove thin layer of orange peel to preserve white pulp.
  3. Wash and slice beets needed.
  4. Juice ingredients in the order listed.
Notes
  1. Leave out pear or orange if you don't want to mix fruits. You can also sub the pear with an apple.
ginger loves garlic http://www.gingerlovesgarlic.com/
Facebooktwitterredditpinterestlinkedinmail

Pineapple Lemon Vinaigrette

Pineapple Lemon Vinaigrette

Catch all, Raw, Salads, Sauces | January 17, 2016 | By

This dressing is adapted from Living Light’s Pineapple Lemongrette. It is a yummy way to sweeten a salad or bowl or use it to marinate veggies or “meat.” .

Lemon Pineapple Vinaigrette
Print
Ingredients
  1. 2 cups fresh pineapple
  2. 1/2 cup olive oil
  3. 2 tablespoons lemon juice
  4. 2 teaspoons dijon mustard
  5. 2 teaspoons garlic. crushed
  6. 1/2 teaspoon powdered mustard
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon pepper
Instructions
  1. Add all of the ingredients to a high performance blender and process until smooth.
Adapted from Living Light's Pineapple Lemongrette
Adapted from Living Light's Pineapple Lemongrette
ginger loves garlic http://www.gingerlovesgarlic.com/
Facebooktwitterredditpinterestlinkedinmail

Orange Miso Tahini Dressing

Catch all, Raw, Salads, Sauces | January 17, 2016 | By

This is another version of my favorite flavor combination in a salad dressing. It is super versatile and adds a creamy note to salads and bowls. And this one is so easy!

Orange Miso Tahini Dressing
Print
Ingredients
  1. 1 cup fresh squeezed orange juice
  2. 3/4 cup tahini
  3. 2 tablespoons tamari
  4. 1 tablespoon miso
  5. 1 inch of fresh ginger
  6. 1 teaspoon lemon juice
  7. salt to taste
Instructions
  1. Put all the ingredients in a high performance blender and whirl away until smooth.
Notes
  1. Substitute tahini for 3/4 cup sesame seeds and 3/4 cup water.
ginger loves garlic http://www.gingerlovesgarlic.com/
Facebooktwitterredditpinterestlinkedinmail

Cashew Creamy Cheese

Apps/Snacks, Catch all, Raw | August 13, 2015 | By

Cashew “cheese” is a staple in my refrigerator. It is so easy to make and it gives you a quick fix when you are hungry and looking for something satisfying. Just spread it on some toast or use it as a dip for crudites. Stri in some herbs for Italian dishes or use some in soups in place of sour cream.

Cashew Creamy Cheese
Print
Ingredients
  1. 1 cup raw cashews, soaked
  2. juice of 1 lemon
  3. 1-2 garlic cloves, peeled and smashed
  4. pink himalayan salt or sea salt to taste (about 1/4 tsp)
  5. 1/4 cup extra virgin olive oil
  6. 1 & 1/2 tablespoons nutritional yeast
  7. Sweetener to taste (agave, maple syrup, soaked dates or other sweetener), about a smidge
Instructions
  1. Soak cashews in filtered water (covering nuts totally with water) overnight or at least 2 hours.
  2. Add garlic to food processor or blender and pulse to mince. Add cashews and process/blend again. Add lemon juice, nutritional yeast and about half of the olive oil and process/blend, frequently stopping to scrape sides and blend again.
  3. Add salt to taste. Add sweetener to taste.
  4. Slowly blend in leftover oil as needed for desired creamy consistency.
Notes
  1. You can substitute the oil with water or a combination of water and oil. Optional ingredients include fresh herbs. Also, experiment with this recipe using other nuts. Enjoy this on a vegan slice of bread with fresh tomatoes, avocado slices and baby lettuce, serve with crackers or toast points for a delicious spread, or dollop on soups, salads and pastas in place of cheese.
ginger loves garlic http://www.gingerlovesgarlic.com/
Facebooktwitterredditpinterestlinkedinmail

Vegan Sushi Roe

Carrot Miso Dressing

Catch all, Raw, Salads | February 22, 2015 | By

(AKA: Carrot Ginger Miso Dressing)

I top off sushi with this dressing to give it that pop of orange that usually comes from sushi roe, or fish eggs. The bonus is the booming flavor it also imparts. It can also be used as a salad dressing and really resembles the yummy dressing you get on your house salad in a sushi restaurant. The recipe is courtesy, the New York Times and can be seen here: http://cooking.nytimes.com/recipes/1012694-miso-ginger-dressing

I renamed it Carrot Ginger Miso Dressing because the carrot is such a big part of the color and flavor.

Carrot Miso Dressing

Carrot Miso Ginger Dressing
Print
Ingredients
  1. ¼ cup peanut oil or neutral oil, like grapeseed or corn
  2. ¼ cup rice vinegar
  3. 3 tablespoons mild or sweet miso, like yellow or white
  4. 1 tablespoon dark sesame oil
  5. 2 medium carrots, roughly chopped
  6. 1 inch of fresh ginger, cut into coins
  7. salt and freshly ground black pepper - to taste
  8. sweetener to taste (agave, maple syrup, a date)
Instructions
  1. Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper and sweetener to taste.
Adapted from New York Times Food Section
ginger loves garlic http://www.gingerlovesgarlic.com/
Facebooktwitterredditpinterestlinkedinmail

Creamy Miso Dressing

Edamame Orange Salad

Catch all, Raw, Salads, Sauces | February 22, 2015 | By

I used to buy salad dressing in bottles at the grocery store. Some of them, especially Annie’s, are quite good. But spending $4 or even $5 on salad dressing, and ingesting all of the preservatives and sugars that are included, is just crazy when it so easy to make your own. With a blender and what is most likely in your pantry, you can whip up a salad dressing on demand and use it for salads, marinades, dips and sauces.

I like salad dressing “morphing.” I morphed some of the following dressing into an orange ginger miso for a stir fry and some turned into a spicy peanut sauce used as a dip for grilled tofu by adding peanut butter, lime and hot sauce.

Creamy Miso Dressing
Print
Ingredients
  1. 1 tablespoon sweet white miso paste
  2. 1/4 cup cashews, soaked
  3. 1/8 cup sesame seeds
  4. 1 clove of garlic, peeled and smashed
  5. 2 tablespoon Braggs, tamari, soy sauce or shoyu
  6. 2 tablespoons extra virgin olive oil
  7. 1/3 cup water
Instructions
  1. Put the garlic the the Vita-Mix or high-speed blender and pulse. Add the rest of the ingredients and blend until creamy. Add more or less water or oil for desired consistency.
ginger loves garlic http://www.gingerlovesgarlic.com/
Facebooktwitterredditpinterestlinkedinmail