Sunday, January 31, 2016
Lemon Chickpea Soup
3# acorn, halved
1" ginger, chopped
1 onion, chopped
4 c. broth
1 c. coconut milk
2 T. red curry
1 t. salt
2 limes, juiced
mint
2 red chilis
350, roast squash with ginger and onions. pour 2 c. broth in pan and cover, cook 1.5 hours.
Add squash and onions to pot with remaining ingredients and simmer 10 min. blend. Top with milk, lime juice, mint and chilis if desired.
1" ginger, chopped
1 onion, chopped
4 c. broth
1 c. coconut milk
2 T. red curry
1 t. salt
2 limes, juiced
mint
2 red chilis
350, roast squash with ginger and onions. pour 2 c. broth in pan and cover, cook 1.5 hours.
Add squash and onions to pot with remaining ingredients and simmer 10 min. blend. Top with milk, lime juice, mint and chilis if desired.
Italian Egg Drop Soup
6 c. broth
2 c. water
1 1/3 c. shell pasta
7 oz. chickpeas
1 bunch scallions, sliced
pinch nutmeg
3 c. arugula, stems removed
4 eggs, beaten
2 T. lemon juice
6 T. parmesan
Add all ingredients in a pan and cook
2 c. water
1 1/3 c. shell pasta
7 oz. chickpeas
1 bunch scallions, sliced
pinch nutmeg
3 c. arugula, stems removed
4 eggs, beaten
2 T. lemon juice
6 T. parmesan
Add all ingredients in a pan and cook
eggless, tofuless scramble
Ingredients: yields 2 cups scrambled eggs
- 1 1/2 cups plain almond milk
- 1/2 cup water
- 2 tsp agar powder or 2 Tbsp agar flakes
- ¼ tsp kala namak (black salt)
- 1/4 tsp turmeric powder
Preparation:
- Place the water, agar, salt and turmeric in a small saucepan. Turn the heat on medium-high and whisk until it starts to bubble. Reduce the heat to medium and continue to whisk for 4 minutes. We need to make sure the agar dissolves.
- Remove from the heat and stir in the almond milk. Move quickly because the agar will start to gel if left to cool t0o long.
- Pour the mixture into a fry pan or baking pan. Place in the fridge for 2 minutes. No need to oil the pan.
- Remove from the fridge and with a spatula, scrap along the bottom of the pan as though you were scrambling eggs. Return to the fridge for 2 minutes, remove and keep scrapping. Repeat this process about 4-6x or until it starts to hold shape, resembling scrambling eggs.
- Eat right away or store in the fridge for 1-2 days. You can warm this dish in the dehydrator if you wish.
Wednesday, January 27, 2016
Chocolate tapioca pudding
1/3 c. tapioca pearls
2 c. coconut milk
1/2 c. vegan chocolate chips
1/4 c. maple syrup
1/4 c. agave
1 t. arrowroot
pinch of salt
1 1/2 t. vanilla
in a small bowl combine the tapioca and 1 c milk place in a refrigerator for 1 hour.
melt choc chips in a double boiler over boiling water. when tapioca has set for an hour remove the chocolate from the stove and scrape into saucepan along with the tapioca and milk mix.
add the maple syrup, agave, additional milk and salt. heat to boiling. when it reaches boiling point add in the arrowroot and whisk until blended. continue to cook over high heat until the mix begins to boil again and thickens. turn off the heat and add vanilla, stirring to incorporate. pour into 4 ramekins and refrigerate 1 hour.
2 c. coconut milk
1/2 c. vegan chocolate chips
1/4 c. maple syrup
1/4 c. agave
1 t. arrowroot
pinch of salt
1 1/2 t. vanilla
in a small bowl combine the tapioca and 1 c milk place in a refrigerator for 1 hour.
melt choc chips in a double boiler over boiling water. when tapioca has set for an hour remove the chocolate from the stove and scrape into saucepan along with the tapioca and milk mix.
add the maple syrup, agave, additional milk and salt. heat to boiling. when it reaches boiling point add in the arrowroot and whisk until blended. continue to cook over high heat until the mix begins to boil again and thickens. turn off the heat and add vanilla, stirring to incorporate. pour into 4 ramekins and refrigerate 1 hour.
Egg Nog (Non dairy and eggless)
1 c. very cold water
1/2 c. ice cubes
1/2 c. plus 2 T. full fat coconut milk placed in the freezer for about 5 hours
6 pitted medjool dates
2 T. maple syrup
1 T. coconut butter
1 frozen banana, cut into bite sized pieces
1/2 t. cinnamon
2 t. vanilla extract
1 t. nutmeg
1/2 t. cloves
place all ingredients in a high speed blender in the order listed above and process until smooth and creamy. chill and serve with cinnamon sticks as garnish.
Roasted Cabbage wedges with onion dijon sauce
1/2 med green cabbage (1 1/2#)
1 T. garlic infused olive oil or regular olive oil
salt and pepper
sauce
3 T. butter
2 T. minced fresh onion
1 T. dijon mustard
1/2 t. minced garlic
pinch salt and pepper
chopped chives or parsley for serving
450. line a baking sheet with parchment. cut cabbage in 4 equal halves. set on baking sheet. use pastry brush to coat the sides with oil and sprinkle with salt and pepper. turn wedge and repeat.
place the baking sheet in the oven and cook for 10-12 min. flip the wedges and roast until nicely brown about 8-10 min.
meanwhile make the sauce by adding all the sauce ingredients to a small saucepan and cook over med heat until the butter is completely melted. keep warm. serve wedges on a plate with sauce drizzled on top. sprinkle with chives or parsley, if desired.
1 T. garlic infused olive oil or regular olive oil
salt and pepper
sauce
3 T. butter
2 T. minced fresh onion
1 T. dijon mustard
1/2 t. minced garlic
pinch salt and pepper
chopped chives or parsley for serving
450. line a baking sheet with parchment. cut cabbage in 4 equal halves. set on baking sheet. use pastry brush to coat the sides with oil and sprinkle with salt and pepper. turn wedge and repeat.
place the baking sheet in the oven and cook for 10-12 min. flip the wedges and roast until nicely brown about 8-10 min.
meanwhile make the sauce by adding all the sauce ingredients to a small saucepan and cook over med heat until the butter is completely melted. keep warm. serve wedges on a plate with sauce drizzled on top. sprinkle with chives or parsley, if desired.
Beefless Stew
1 1/2 large onion, chopped
3 ribs celery, chopped
3 med carrots, chopped
2 protabello mushrooms chopped
1 1/2 T. garlic, minced
5 c. water
2# white potatoes, chopped
1/4 c. tomato paste
1 T. dried italian herb blend
1 T. paprika
2 t. finely chopped fresh rosemary or 1/2 t. dried
1 1/2 c. green peas
1/2 c. fresh parsley, chopped
ground black pepper to taste
heat a large soup pot on high with 1 T water. when water begins to sputter add the onion, celery and carrot and cook for 7-8 min. stirring frequently as the edges of the onions brown slightly and adding a little water as needed to prevent sticking.
stir in mushrooms and garlic and cook while stirring for additional 5 min. add water as needed.
add 5 c. water, potatoes, carrots, tomato paste, dried herbs and paprika. bring to a boil and then reduce heat to a low boil. stir in the rosemary and cook covered for 15 min. add peas and cooke for 5 min. or until carrots and potatoes are tender.
place 2 c. of teh stew into a blender and blend until smooth. stir back into soup. stir in parsley. serve with black pepper
3 ribs celery, chopped
3 med carrots, chopped
2 protabello mushrooms chopped
1 1/2 T. garlic, minced
5 c. water
2# white potatoes, chopped
1/4 c. tomato paste
1 T. dried italian herb blend
1 T. paprika
2 t. finely chopped fresh rosemary or 1/2 t. dried
1 1/2 c. green peas
1/2 c. fresh parsley, chopped
ground black pepper to taste
heat a large soup pot on high with 1 T water. when water begins to sputter add the onion, celery and carrot and cook for 7-8 min. stirring frequently as the edges of the onions brown slightly and adding a little water as needed to prevent sticking.
stir in mushrooms and garlic and cook while stirring for additional 5 min. add water as needed.
add 5 c. water, potatoes, carrots, tomato paste, dried herbs and paprika. bring to a boil and then reduce heat to a low boil. stir in the rosemary and cook covered for 15 min. add peas and cooke for 5 min. or until carrots and potatoes are tender.
place 2 c. of teh stew into a blender and blend until smooth. stir back into soup. stir in parsley. serve with black pepper
Drop Biscuits
To refresh day old biscuits heat at 300 for 10 min.
2 c. (10oz. ) flour
2 t. baking powder
1/2 t. baking soda
1 t. sugar
1 c. buttermilk (non dairy milk and lemon)
8 T. butter or coconut oil
vegan butter for brushing
475 middle rack in over.
whisk flour, baking powder, baking soda, sugar and salt. combine buttermilk and dry ingredients and stir until just incorporated and batter pulls away from sides. grease 1/4 c. scoop level amount and drop onto parchment baking sheet. space 1 1/2" bake until tops are golden brown and crisp. 12-14 min. brush tops with vegan butter and let cool 5 min. serve.
2 c. (10oz. ) flour
2 t. baking powder
1/2 t. baking soda
1 t. sugar
1 c. buttermilk (non dairy milk and lemon)
8 T. butter or coconut oil
vegan butter for brushing
475 middle rack in over.
whisk flour, baking powder, baking soda, sugar and salt. combine buttermilk and dry ingredients and stir until just incorporated and batter pulls away from sides. grease 1/4 c. scoop level amount and drop onto parchment baking sheet. space 1 1/2" bake until tops are golden brown and crisp. 12-14 min. brush tops with vegan butter and let cool 5 min. serve.
Gluten Free English Muffins
1 package of yeast
1 T. sugar
1 cup warm water
1 cup warm non dairy milk plus 1 T. vinegar
5 T. shortening/coconut oil
3 – 4 cups (13 oz-16 oz or 368.54g-454g) Better Batter Gluten Free Flour plus additional flour for rolling
2 t. salt 1 t. baking soda (if you like to toast your muffins add the baking soda, if you do not like your muffins toasted, omit the baking soda).
Wide mouth canning ring or biscuit cutter.
Instructions
In a large bowl combine the above ingredients in the order listed order, blending well.
Turn dough out onto a heavily floured surface and flour the top of the dough. Roll the dough out to a thick dough. The inside of the dough will be sticky.
Ideal thickness and roundness is the depth and size of a wide-mouth canning jar ring, if you’re looking for a store-bought English Muffin.
Use the canning ring to cut out the muffins.
For a thicker muffin, roll the dough to 1/2 inch thick and cut with a biscuit cutter.
Place on a baking sheet. Let rise 45 minutes. Bake at 350 degrees for 15-25 minutes.
Bake until slightly golden. Cool muffins and then use a fork to gently separate the muffin bottom from the muffin top. These freeze exceptionally well.
English Muffings (serves 8)
1 pkt yeast
1 T. sugar
2/3 c. tapioca starch
1 1/3 c. white rice flour
1/2 t. xanthan gum
2 t. baking powder
2 t. baking soda
1 t. salt
1 1/2 c. buttermilk (non dairy milk with lemon)
2 T. olive oil
gluten free cornmeal for handling.
in bowl warm 1/2 c. water to 120 and combine with yeast and sugar. set aside to proof for 10 min.
in a small bowl whisk together tapioca starch, rice flour, xanthan gum, baking powder, baking soda and salt.
gently heat the buttermilk in the microwave just to make it lukewarm. pour buttermilk and olive oil into yeast. with mixer running low pour ino the dry ingredients. mix until just combined.
cover bowl and set on the counter overnight or atleast 8 hours
lightly grease and preheat griddle to 300. prheat oven to 325 and have a baing sheet ready.
pour 1/2-1c. cornmeal into a pie plate. using an ice cream scoop out a ball of batter, plop it into the cornmeal and using your hands gently toss it back and forth between your hands shaping it into a slightly flattened ball. slide onto preheated griddle. do with the rest of the batter.
cook 10-15 min. until the english muffin is toasted on one side. then flip with a spatula and cook another 10-15 min. on the other side. the slow cooking is what gives them their nooks and crannies. once they are toasted on both sides set them on the baking sheet and bake in preheated oven until done. 20-30 min. in the oven but it's going to depend on how done they got on the griddle so your time could be shorter or longer. Cool completely. use a fork to split the english muffins then storing in an airtight container in the fridge or freezer for the most longevity.
English Muffings (serves 8)
1 pkt yeast
1 T. sugar
2/3 c. tapioca starch
1 1/3 c. white rice flour
1/2 t. xanthan gum
2 t. baking powder
2 t. baking soda
1 t. salt
1 1/2 c. buttermilk (non dairy milk with lemon)
2 T. olive oil
gluten free cornmeal for handling.
in bowl warm 1/2 c. water to 120 and combine with yeast and sugar. set aside to proof for 10 min.
in a small bowl whisk together tapioca starch, rice flour, xanthan gum, baking powder, baking soda and salt.
gently heat the buttermilk in the microwave just to make it lukewarm. pour buttermilk and olive oil into yeast. with mixer running low pour ino the dry ingredients. mix until just combined.
cover bowl and set on the counter overnight or atleast 8 hours
lightly grease and preheat griddle to 300. prheat oven to 325 and have a baing sheet ready.
pour 1/2-1c. cornmeal into a pie plate. using an ice cream scoop out a ball of batter, plop it into the cornmeal and using your hands gently toss it back and forth between your hands shaping it into a slightly flattened ball. slide onto preheated griddle. do with the rest of the batter.
cook 10-15 min. until the english muffin is toasted on one side. then flip with a spatula and cook another 10-15 min. on the other side. the slow cooking is what gives them their nooks and crannies. once they are toasted on both sides set them on the baking sheet and bake in preheated oven until done. 20-30 min. in the oven but it's going to depend on how done they got on the griddle so your time could be shorter or longer. Cool completely. use a fork to split the english muffins then storing in an airtight container in the fridge or freezer for the most longevity.
Coleslaw
dressing
1 small clove garlic, minced
2 T. dijon
1/2 c. water
1 T. apple cider vinegar
1/3 c. raw unsalted cashews (optional)
3 c. chopped green cabbage
1 c. chopped red cabbage
1 3/4 c. grated carrots
1 1/2 c. diced apples (about 2 with skins on)
1/2 c. raisins
1/4 c. chopped red onion
place all of the dressing ingredients in a food processor and blend and set aside.
combine the remaining ingredients in a bowl. pour dressing into bowl and mix thoroughly with a spoon. serve immediately or chill for a tleast 1 hour.
1 small clove garlic, minced
2 T. dijon
1/2 c. water
1 T. apple cider vinegar
1/3 c. raw unsalted cashews (optional)
3 c. chopped green cabbage
1 c. chopped red cabbage
1 3/4 c. grated carrots
1 1/2 c. diced apples (about 2 with skins on)
1/2 c. raisins
1/4 c. chopped red onion
place all of the dressing ingredients in a food processor and blend and set aside.
combine the remaining ingredients in a bowl. pour dressing into bowl and mix thoroughly with a spoon. serve immediately or chill for a tleast 1 hour.
Vegan mexican black bean and corn tacos
19 oz. black beans or pinto beans (or 2 1/3 c. cooked)
12 oz. corn or 1.5 cup. frozen
4 garlic cloves, minced
3/4 T. sweetener
1.5 t. roasted cumin or regular
1/4-1/2 t. herbamare
pnch of ground pepper
1/4-1/2 lime juiced (or to taste)
8-12 corn tortillas
salsa of choice
heat a pot on med. drain corn add bean juice and garlic and cook for 3-4 min. meanwhile heat your corn torts over med heat in a frying pan for 30 sec. add the lime juice to the beans and corn and taste. adjust seasonings to taste. assemble tacos, starting with a layer of beans and corn, some salsa then top with marinated costa rican cabbage. serve.
Costa Rican Cabbage
1/2 green cabbage shredded or 5c. slaw mix
1 med ripe tomato diced
1/2 white onion, chopped
1 clove garlic, minced
1 handful fresh cilantro roughly chopped
1-1 1/2 large limes juiced
1/4-1/2 t. herbamare
1/4 t. pepper
toss in a large bowl and massage well for a minute or two until cabbage has softened. adjust lime, salt and pepper to taste. place in refrigerator to marinate until needed. if you want it more spicy add fresh jalapeno or chili pepper.
Cashew Milk - rich sauces and french toast veggie benedicts
1/2 c. raw cashews
2 c. water
place cashews in a blender with 1 c water. process until very smooth. add the remaining water and blend until no large pieces remain. strain and remove any remaining pieces. refrigerate until ready.
Veggie Benedict (sauce also great with asparagus, potatoes and other veggies)
1 c. cashew milk
2 T. lemon juice
1 t. nutritional yeast
1/2 t. onion powder
1/8 t. garlic powder
1/8 t. salt
1/16 t. turmeric
pinch of paprika
1 T. cornstarch mixed with 2 T. cold water
place the cashew milk in a saucepan. add all the remaining ingredients and mix well with a whisk. slowly bring to a boil stirring constantly until thickened and smooth. set aside.
for base:
1 ripe tomato
1/2 avocado
4 gluten free english muffin halves
slice the tomato into 4 thick slices. peel and slice the avocado. toast the muffin halves. place the tomato and the avocado on the english muffin half. ladle 1/4 c. of sauce over each muffin and serve.
White bean chili (revised from Kendall Keeler's recipe)
1/2 med onion, finely chopped
1 1 /2 t. garlic powder
1 T. coconut oil
2- 15.5 oz. cans great northern beans, drained
14 oz. broth
7 oz. can green chilis, chopped
1 t. salt
1 t. cumin
1 t. oregano
1/2 t. pepper
1/4 t. cayenne
1 c. vegan sour cream
1/2 c. whipped coconut milk
in a large pot saute onion and garlic powder. add beans, broth, chilis and seasonings. bring to a boil. reduce heat and simmer for 30 min. uncovered. remove from heat stir in sour cream and whipped milk. serve immediately. top with cheese, green onions and sour cream.
1 1 /2 t. garlic powder
1 T. coconut oil
2- 15.5 oz. cans great northern beans, drained
14 oz. broth
7 oz. can green chilis, chopped
1 t. salt
1 t. cumin
1 t. oregano
1/2 t. pepper
1/4 t. cayenne
1 c. vegan sour cream
1/2 c. whipped coconut milk
in a large pot saute onion and garlic powder. add beans, broth, chilis and seasonings. bring to a boil. reduce heat and simmer for 30 min. uncovered. remove from heat stir in sour cream and whipped milk. serve immediately. top with cheese, green onions and sour cream.
Cottage Cheese
2 c. hot water
1 1/2 c. dry non dairy milk powder (original recipe calls for dry milk powder)
3 T. fresh lemon juice or white vinegar
blend water and milk and pour into saucepan. sprinkle lemon juice or vinegar slowly around edges and gently stir over med heat. just until milk begins to curdle. remove from heat and let rest 1 min. pour into strainer or collander, rinse with hot water and then cold. press out water with back of spoon. moisten rinsed curds with a little buttermilk add salt to taste.
1 1/2 c. dry non dairy milk powder (original recipe calls for dry milk powder)
3 T. fresh lemon juice or white vinegar
blend water and milk and pour into saucepan. sprinkle lemon juice or vinegar slowly around edges and gently stir over med heat. just until milk begins to curdle. remove from heat and let rest 1 min. pour into strainer or collander, rinse with hot water and then cold. press out water with back of spoon. moisten rinsed curds with a little buttermilk add salt to taste.
African Peanut Soup
2 T. olive oil
2 med onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
28 oz. crushed tomatoes with liquid
8 c. broth
1/4 t. pepper
1/4 t. chili powder (optional)
2/3 c. extra crunchy peanut butter
1/2 c. uncooked brown rice
heat oil in a pan over med high heat. cook onions and bell peppers until lightly browned. stirring in garlic when almost done to prevent burning. stir in tomatoes, broth, pepper and chili powder. reduce heat and simmer uncovered on 30 min.
stir in rice cover and simmer another 15 min or until rice is tender. stir in peanut butter until well blended and serve.
2 med onions, chopped
2 large red bell peppers, chopped
4 cloves garlic, minced
28 oz. crushed tomatoes with liquid
8 c. broth
1/4 t. pepper
1/4 t. chili powder (optional)
2/3 c. extra crunchy peanut butter
1/2 c. uncooked brown rice
heat oil in a pan over med high heat. cook onions and bell peppers until lightly browned. stirring in garlic when almost done to prevent burning. stir in tomatoes, broth, pepper and chili powder. reduce heat and simmer uncovered on 30 min.
stir in rice cover and simmer another 15 min or until rice is tender. stir in peanut butter until well blended and serve.
Thursday, January 21, 2016
Green Chili Corn Tamales
Corn husks
1/2 # softened vegan butter
4 c. masa harina
3+ c. water
1 t. baking powder
1 t. salt
1 ear corn, grilled or broiled, or 1 bag frozen
1 c. green chilis roasted, peeled and choped or 2 cans (small)
2 c. vegan cheese
soak corn husks in warm water until soft, about 20 min.
beat butter about 3 min. until light add, wet masa, baking powder and salt. beat 20 min. when it's ready a chunk of masa dropped in a glass of water will float. cut kernels and beat into masa with chilies.
open each husk flat on the table with a wide end toward you. spread husk with about 2 T. masa, lay cheese down the middle fold sides in and then bring the top end toward you.
Steam tamales by placing them standing on end, open end up on a rack in a large steamer or pressure cooker. steam for 45 min. or pressure cook for 20 min. at 15 # pressure. let tamales rest 15 min. then serve.
1/2 # softened vegan butter
4 c. masa harina
3+ c. water
1 t. baking powder
1 t. salt
1 ear corn, grilled or broiled, or 1 bag frozen
1 c. green chilis roasted, peeled and choped or 2 cans (small)
2 c. vegan cheese
soak corn husks in warm water until soft, about 20 min.
beat butter about 3 min. until light add, wet masa, baking powder and salt. beat 20 min. when it's ready a chunk of masa dropped in a glass of water will float. cut kernels and beat into masa with chilies.
open each husk flat on the table with a wide end toward you. spread husk with about 2 T. masa, lay cheese down the middle fold sides in and then bring the top end toward you.
Steam tamales by placing them standing on end, open end up on a rack in a large steamer or pressure cooker. steam for 45 min. or pressure cook for 20 min. at 15 # pressure. let tamales rest 15 min. then serve.
Coconut Milk cheddar
2 cans coconut milk (full fat, thai kitchen brand)
3 t. agar powder
1 t. white balsamic vinegar
4 T. tapioca starch
1 t. smoked paprika
1/4 t. liquid smoke
2 t. sea salt
1/4c. nutritional yeast flakes
pinch of turmeric
boil coconut milk until no longer seperated. add balsamic, agar and salt. Boil gently for 10 min. add remaining ingredients one at a time, whisking all the while. cook another 5-10 min.
remove from pan and put in a greased flat bottomed glass dish or parchment paper lined loaf pan.
let cool 2 hours. you can also stick in fridge when cool and use the next day. slice and enjoy.
3 t. agar powder
1 t. white balsamic vinegar
4 T. tapioca starch
1 t. smoked paprika
1/4 t. liquid smoke
2 t. sea salt
1/4c. nutritional yeast flakes
pinch of turmeric
boil coconut milk until no longer seperated. add balsamic, agar and salt. Boil gently for 10 min. add remaining ingredients one at a time, whisking all the while. cook another 5-10 min.
remove from pan and put in a greased flat bottomed glass dish or parchment paper lined loaf pan.
let cool 2 hours. you can also stick in fridge when cool and use the next day. slice and enjoy.
Frozen Chocolate bananas
2 c. bittersweet chocolate chips
2 T. coconut oil
assorted toppings for coating bananas if desired (nuts, coconut etc..)
3 ripe bananas, peeled and cut into 1/2" slices
Stir chocolate in oil in heavy saucepan over low heat until smooth. let stand 15 min. to cool.
place each topping in separate shallow bowl. line baking sheet with foil. arrange bananas on foil. using fingers dip 1 banana into chocolate and coat completely. shake off excess chocolate. drop banana into topping of choice. transfer to foil lined sheet. repeat with remaining bananas. freeze until firm, about 3 hours. then serve.
Vegan sliceable cheese
2 c. non dairy milk
1 T. apple cider vinegar
2 t. agar agar powder
1 1/2 T. cornstarch
2 T. chickpea flour
2 T. potato starch
1 T. arrowroot flour
1/2 c. vegan margarine
2 T. refined coconut oil
3 T. nutritional yeast
1 t. salt
1/2 t. hickory smoke
pour 1 cup non dairy milk into a saucepan with the vinegar and let sit for 1 min. or until thickened and curdled. stir in agar into 1/4 c. of remaining milk until there are no lumps and set aside. whisk the cornstarch, chickpea, potato and arrowroot powders into remaining 3/4 c. non dairy milk until smooth & set aside.
stir in the agar mix into the milk & vinegar mix in a saucepan. on low bring to a gentle simmer stirring regularly. make sure the mix doesn't catch on the bottom of the pan. while simmering add margarine, coconut oil, nutritional yeast, salt and liquid smoke.
allow the mix to simmer for 2-3 min. then pour in nondairy and flour mix. stir continually as it thickens. eventually the mix will begin to come away from the edges of the pan. don't worry if it appears gloopy. now is the time to taste it and see if it needs anything. also, make sure the flours have thoroughly cooked & there is no floury taste.
take the sauce pan off the heat and then blend the cheese for a minute or two with a stick blender. this is an important step so don't leave it out. blend until the mix is emulsified. pour into a lightly oiled mold or container as soon as possible.
You can add nuts, herbs or other flavorings at this point. you can use some soy lecithin or xanthan gum to emulsify/stabalise it but it's not necessary.
Then just chill it in the fridge over night is best. the more well chilled it is, the easier it is to slice.
will keep in the refrigerator for about 1 week.
1 T. apple cider vinegar
2 t. agar agar powder
1 1/2 T. cornstarch
2 T. chickpea flour
2 T. potato starch
1 T. arrowroot flour
1/2 c. vegan margarine
2 T. refined coconut oil
3 T. nutritional yeast
1 t. salt
1/2 t. hickory smoke
pour 1 cup non dairy milk into a saucepan with the vinegar and let sit for 1 min. or until thickened and curdled. stir in agar into 1/4 c. of remaining milk until there are no lumps and set aside. whisk the cornstarch, chickpea, potato and arrowroot powders into remaining 3/4 c. non dairy milk until smooth & set aside.
stir in the agar mix into the milk & vinegar mix in a saucepan. on low bring to a gentle simmer stirring regularly. make sure the mix doesn't catch on the bottom of the pan. while simmering add margarine, coconut oil, nutritional yeast, salt and liquid smoke.
allow the mix to simmer for 2-3 min. then pour in nondairy and flour mix. stir continually as it thickens. eventually the mix will begin to come away from the edges of the pan. don't worry if it appears gloopy. now is the time to taste it and see if it needs anything. also, make sure the flours have thoroughly cooked & there is no floury taste.
take the sauce pan off the heat and then blend the cheese for a minute or two with a stick blender. this is an important step so don't leave it out. blend until the mix is emulsified. pour into a lightly oiled mold or container as soon as possible.
You can add nuts, herbs or other flavorings at this point. you can use some soy lecithin or xanthan gum to emulsify/stabalise it but it's not necessary.
Then just chill it in the fridge over night is best. the more well chilled it is, the easier it is to slice.
will keep in the refrigerator for about 1 week.
Black Bean Enchiladas with Roasted Red Pepper Cashew Cream
4 servings
SMOKY BLACK BEANS
1 15 oz. can black beans
1 T. olive oil
1 clove, garlic minced
1/4 c. water
1/2 t. coriander
1/2 t. cumin
1/4 t. smoked paprika
1/4 t. salt
ENCHILADAS
1 1/2 T. olive oil
1/2 c. chopped red onion
1 1/2 c. chopped zucchini
1/2 c. fresh or forzen corn
1 batch smoky black beans
10 taco sized white corn torts
2 c. salsa verde (recipe below)
1 batch roasted red pepper cashew cream (recipe below)
1/2 c. chopped fresh cilantro
1/4 c. roasted pepitas
for smoky black beans: place all ingredients into a med sauce pan including the liquid from beans. simmer on low heat for 5-8 min. until warmed through. drain the beans and set aside.
ENCHILADAS
Heat olive oil in skillet over med high. saute onions for 2 min. add zucchini and corn to the skillet and continue to cook for an additional 5 min. until the veggies are easily pierced with a fork. add the drained black beans stir to cominbe and remove from the heat. allow the balck beans to cool slightly before rolling the enchiladas.
preheat oven to 375. grease bottom of a baking dish with olive oil. pour 1/2 c. of salsa verde in the bottom of the backing dish and spread around to coat. divide the black bean and veggie mix into each tortilla about 1/4 c. of filling for each enchilada. place seam down on baking dish. continue with the rest of the filling of the tortillas and roll and snuggly place in pan. Top with remaining 1/2 c. salsa verde. cover the enchiladas. bake for 20-25 min. until warmed.
Remove from oven and allow to cool. pour cashew cream liberally over the top until completely smothered. garnish with cilantro and toasted pepitas and serve.
Roasted Tomatillo Salsa
16 tomatillos small to medium in size with husks that are tight
1 Roma tomato
1 jalapeño
2 garlic cloves
1/2 large red onion
Juice of 1 lime
1 cup cilantro, roughly chopped and loosely packed
1 – 1 1/2 tsp. salt
2 Tbsp. lime flavored olive oil or regular olive oil
SMOKY BLACK BEANS
1 15 oz. can black beans
1 T. olive oil
1 clove, garlic minced
1/4 c. water
1/2 t. coriander
1/2 t. cumin
1/4 t. smoked paprika
1/4 t. salt
ENCHILADAS
1 1/2 T. olive oil
1/2 c. chopped red onion
1 1/2 c. chopped zucchini
1/2 c. fresh or forzen corn
1 batch smoky black beans
10 taco sized white corn torts
2 c. salsa verde (recipe below)
1 batch roasted red pepper cashew cream (recipe below)
1/2 c. chopped fresh cilantro
1/4 c. roasted pepitas
for smoky black beans: place all ingredients into a med sauce pan including the liquid from beans. simmer on low heat for 5-8 min. until warmed through. drain the beans and set aside.
ENCHILADAS
Heat olive oil in skillet over med high. saute onions for 2 min. add zucchini and corn to the skillet and continue to cook for an additional 5 min. until the veggies are easily pierced with a fork. add the drained black beans stir to cominbe and remove from the heat. allow the balck beans to cool slightly before rolling the enchiladas.
preheat oven to 375. grease bottom of a baking dish with olive oil. pour 1/2 c. of salsa verde in the bottom of the backing dish and spread around to coat. divide the black bean and veggie mix into each tortilla about 1/4 c. of filling for each enchilada. place seam down on baking dish. continue with the rest of the filling of the tortillas and roll and snuggly place in pan. Top with remaining 1/2 c. salsa verde. cover the enchiladas. bake for 20-25 min. until warmed.
Remove from oven and allow to cool. pour cashew cream liberally over the top until completely smothered. garnish with cilantro and toasted pepitas and serve.
roasted red pepper cashew cream
ingredients
- 1 1/2 cups raw cashews, soaked in water for 30 minutes and drained
- 1 roasted red bell pepper, seeds and skin removed (from a jar is fine)
- 3/4 cup filtered water
- 1 small clove of garlic
- 1/4 cup minced red onion
- 3/4 tablespoon lemon juice
- 1 teaspoon salt to taste
instructions
- Add all of the ingredients in a high powered blender or food processor and blend on high, stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.
Roasted Tomatillo Salsa
16 tomatillos small to medium in size with husks that are tight
1 Roma tomato
1 jalapeño
2 garlic cloves
1/2 large red onion
Juice of 1 lime
1 cup cilantro, roughly chopped and loosely packed
1 – 1 1/2 tsp. salt
2 Tbsp. lime flavored olive oil or regular olive oil
Remove papery husks from tomatillos by rinsing in water and peeling the husk away from the fruit. Clean the tomatillos, tomato, jalapeño and cilantro well and set aside to dry. Remove the stem from the jalapeno and de-seed the Roma tomato. This can be done by cutting off the end of the tomato and squeezing out the seeds. Peel the garlic and onion and set aside with the remaining ingredients.
Heat the oil over medium-high heat in a large cast iron skillet. When heated place the whole tomatillos, Roma tomato, jalapeño, garlic cloves and red onion into the skillet.
As the veggies start to cook and caramelize on one side flip them and cook the other side. See the blackened bits on the tomatillos? That is a good thing! Have a blender ready with the cilantro, salt and lime juice and add the veggies as they finish cooking. Usually, the garlic cooks the fastest and the jalapeño and Roma tomato are the last things to leave my skillet. There really is no right or wrong here, it all depends on the size of the veggies that you are using.
When all of the veggies are in the blender puree until the salsa is at your desired consistency. Taste and adjust seasonings with additional salt or lime juice to your liking.
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