vegan

17 10, 2015

Pumpkin Chia Pudding – Taste Test Tuesday

October 17th, 2015|Recipe|Comments Off on Pumpkin Chia Pudding – Taste Test Tuesday

6 T chia seeds

2 cups almond or soy milk

1 tsp vanilla extract

2 T agave or maple syrup

1/2 cup pumpkin

2T cacao nibs (optional)

 

Stir all ingredients in a medium size mixing bowl. Allow the mixture to sit for a minute, then stir again. Continue stirring once every 10 minutes for 30 minutes, then let the mixture sit for a few hours. Serve in glasses and top with 1T cacao nibs for each serving Will keep up to 4 days in the fridge.

17 10, 2015

Vegan Herbed Macadamia Cheese

October 17th, 2015|Recipe|Comments Off on Vegan Herbed Macadamia Cheese

Herbed Macadamia Nut Cheese

 

2 cups macadamia nuts, soaked overnight

2T nutritional yeast

1 T onion powder

1/4 tsp nutmeg

1 tsp sea salt

1/2 cup fresh chives or tarragon

 

Drain and add nuts to a high-speed blender, scraping down the sides as needed.

 

Scrape the mixture into a strainer lined with a piece of cheesecloth. Draw the strings of the bag and twist to secure it. Place a small plate over the cheese and press to flatten it out a bit. Next place a heavy weight, such as a bowl of dried beans or a large can, onto the plate. The weight will help to press out any excess water, which will ultimately determine the firmness of the cheese. Cover everything with a clean cloth or breathable piece of mesh.

Let culture at room temperature for at least 12 hours or up to 24 hours for a stronger result. When ready, remove from the cheesecloth. Pressing the cheese, rather then hanging it, makes it drier and therefore easier to shape and mold.

Remove from cheese cloth and place in bowl. Add the remaining spices and mix thoroughly.

 

To shape the cheese, scoop onto a piece of parchment paper. Then using your hands, mold the cheese into a log-like shape. Fold the sheet over and roll the cheese to form a nice roll. Cut the cheese in half and set one half aside.

Next, roll the cheese in your choice of ingredients, such as fresh herbs or peppercorns Then simply roll and gently press the cheese into the ingredients used. Carefully, press the ends of the cheese onto the ingredients as well. Carefully roll the cheese one last time, to ensure it is evenly shaped.

Serve these cheeses as part of an appetizer or salad or simply serve as part of a non–dairy cheese platter.

17 10, 2015

Vegan Spinach-Artichoke Dip – OctoberFest

October 17th, 2015|Recipe|Comments Off on Vegan Spinach-Artichoke Dip – OctoberFest

Cashew Spinach-Artichoke Dip

 

3/4 cup raw cashews

3/4 cup unsweetened plain almond or soy milk

3 T lemon juice

2 cloves garlic

3/4 tsp sea salt

1/2 tsp dry ground mustard

freshly ground black pepper

2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender)

2 cups fresh spinach leaves or thawed and drained from frozen

 

Preheat oven to 425. In a blender, add cashews, milk, lemon juice, garlic, salt, dry mustard, and pepper. Blend until very smooth, about 1 minute in a high speed blender. Add artichokes and spinach and PULSE through to keep a chunky texture. Transfer to an ovenproof baking dish and bake for 17-20 minutes. Remove and cool for 5 minutes before serving.

21 01, 2015

Apple Cinnamon Smoothie

January 21st, 2015|Recipe|Comments Off on Apple Cinnamon Smoothie

This vegan smoothie is full of omega 3 fatty acids and antioxidants

Ingredients:

2 TBSPraw, organic chia seeds                ¾ water      1¼ cups soy milk (whichever milk you prefer)

2 medium apples, cored and quartered           ¼ tsp cinnamon

1 medium banana       1 cup crushed ice

Directions:

Soak chia seeds in the water and let set for thirty minutes or more. Put the soaked chia mixture, including the water, in a blender. Add the milk, apples, cinnamon, banana, and crushed ice and blend until smooth. Enjoy!