This is one of the best juicer juices I've ever had - one of those discoveries when using up all the veggies in the fridge.
Ingredients:
1/2 bunch of celery
1 loose beet
1 apple
2 carrots
1 small lemon
1/2 inch piece of ginger
juice in juicer.
recipe from: Stacey Bevans
Saturday, July 19, 2008
"Tunafish" Salad
This doesn't really taste like tuna fish salad to me, but I love it eaten in the same way (on some fresh toasted homemade bread;) Next time I think I'll add in veggies like celery, carrots, and zucchini.
Ingredients:
2 cups cooked pinto beans or 1 can rinsed and drained
3 ½ cups coarsely chopped artichoke hearts
3 green onions, chopped
2 tbsp lemon juice
2 tbsp chopped parsley
2 tsp olive oil
2 cloves garlic, minced
½ tsp salt
in a food processor, combine beans, 1 ½ cups of the artichoke hearts, green onions, lemon juice, parsley, olive oil, garlic and salt; process until smooth.
Transfer mixture to a bowl and add remaining artichoke hearts. With a fork, stir lightly until mixture achieves a flaky “tuna like” consistency. Refrigerate before serving.
recipe from: CalciYum!
Ingredients:
2 cups cooked pinto beans or 1 can rinsed and drained
3 ½ cups coarsely chopped artichoke hearts
3 green onions, chopped
2 tbsp lemon juice
2 tbsp chopped parsley
2 tsp olive oil
2 cloves garlic, minced
½ tsp salt
in a food processor, combine beans, 1 ½ cups of the artichoke hearts, green onions, lemon juice, parsley, olive oil, garlic and salt; process until smooth.
Transfer mixture to a bowl and add remaining artichoke hearts. With a fork, stir lightly until mixture achieves a flaky “tuna like” consistency. Refrigerate before serving.
recipe from: CalciYum!
Cucumber Side Salad
Ingredients:
sliced cucumbers
red onion
white pepper
salt
agave nectar
apple cider vinegar
Combine cucumbers and onions in a bowl.
Mix apple cider vinegar, agave nectar, salt and pepper to taste. drizzle over cucumbers and onions. Toss and Serve.
recipe from: Stacey Bevans
sliced cucumbers
red onion
white pepper
salt
agave nectar
apple cider vinegar
Combine cucumbers and onions in a bowl.
Mix apple cider vinegar, agave nectar, salt and pepper to taste. drizzle over cucumbers and onions. Toss and Serve.
recipe from: Stacey Bevans
Wednesday, July 9, 2008
Low Sugar Jam
Makes about 3 pints
This recipe works with all berries (except maybe eggplants;). Pick your favorite or a combination of different berries.
Ingredients:
3 cups berries
1/2 cup water
1 1/2 cup sugar
Wash berries and spread them on a paper towel to drain. Pick them over, removing any damaged or moldy fruit. If using strawberries, cut them into quarters.
Heat berries and water in a saucepan over medium heat. Stir with a wooden spoon to keep berries from scorching. Bring mixture to a boil.
Add sugar to the boiling berries, stirring until sugar dissolves.
Return Jam to a simmer and continue stirring for at least 15 to 20 minutes. To test whether it's done, put a teaspoonful of jam in the freezer. Remove it after 2-3 minutes. If jam is thick and doesn't run off the spoon, it is done.
can jam in jars. Un-caned jams will last up to 3 weeks in the fridge, and up to 3 months in the freezer.
recipe from: Living Without August/Sept 2008
for more canning recipes check out: http://www.pickyourown.org/allaboutcanning.htm
This recipe works with all berries (except maybe eggplants;). Pick your favorite or a combination of different berries.
Ingredients:
3 cups berries
1/2 cup water
1 1/2 cup sugar
Wash berries and spread them on a paper towel to drain. Pick them over, removing any damaged or moldy fruit. If using strawberries, cut them into quarters.
Heat berries and water in a saucepan over medium heat. Stir with a wooden spoon to keep berries from scorching. Bring mixture to a boil.
Add sugar to the boiling berries, stirring until sugar dissolves.
Return Jam to a simmer and continue stirring for at least 15 to 20 minutes. To test whether it's done, put a teaspoonful of jam in the freezer. Remove it after 2-3 minutes. If jam is thick and doesn't run off the spoon, it is done.
can jam in jars. Un-caned jams will last up to 3 weeks in the fridge, and up to 3 months in the freezer.
recipe from: Living Without August/Sept 2008
for more canning recipes check out: http://www.pickyourown.org/allaboutcanning.htm
Rosemary, Garlic, and Chili Oil
This oil is great for dressing a salad with. Infused oils have the potential to support the growth of harmful bacteria, so follow the procedures listed carefully.
Ingredients:
1 sprig fresh rosemary
4 cloves garlic
1-2 chili peppers (according to taste)
1/2 teaspoon chili powder
1 pint (570ml) light olive oil
Method:
Bruise the rosemary sprig with the end of a wooden rolling pin
Cut the garlic cloves in half
Cut the chili pepper in half lengthwise
Put the rosemary, garlic, chili pepper, and chili powder into a clear 1pint glass bottle with a screw top.
Pour in the olive oil, secure the lid, shake well, and refrigerate for two days before using. Keep the bottle stored in the fridge and use within one week.
recipe from: A Slice of Organic Life
Ingredients:
1 sprig fresh rosemary
4 cloves garlic
1-2 chili peppers (according to taste)
1/2 teaspoon chili powder
1 pint (570ml) light olive oil
Method:
Bruise the rosemary sprig with the end of a wooden rolling pin
Cut the garlic cloves in half
Cut the chili pepper in half lengthwise
Put the rosemary, garlic, chili pepper, and chili powder into a clear 1pint glass bottle with a screw top.
Pour in the olive oil, secure the lid, shake well, and refrigerate for two days before using. Keep the bottle stored in the fridge and use within one week.
recipe from: A Slice of Organic Life
Tuesday, July 8, 2008
Lentil Soup
Serves 8
Time: 1 hour
Ingredients:
1 tablespoon olive oil
1 large yellow onion, diced
1 large carrot, cut into a fine dice
5 plum tomatoes, diced
4 cloves garlic, minced
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika
6 cups water or vegetable broth
2 cups French lentils
2 bay leaves
1 1/2 teaspoons salt
Several pinches of freshly ground black pepper
Preheat a large soup pot over medium heat. Sauté the onion and carrots for about 10 minutes, until the onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and sauté for 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.
Add the water, lentils, bay leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, lower the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little more water. Serve with homemade bread:)
recipe from: Veganomicon
Time: 1 hour
Ingredients:
1 tablespoon olive oil
1 large yellow onion, diced
1 large carrot, cut into a fine dice
5 plum tomatoes, diced
4 cloves garlic, minced
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika
6 cups water or vegetable broth
2 cups French lentils
2 bay leaves
1 1/2 teaspoons salt
Several pinches of freshly ground black pepper
Preheat a large soup pot over medium heat. Sauté the onion and carrots for about 10 minutes, until the onions have browned a bit. Add the garlic, tarragon, thyme, and paprika, and sauté for 2 more minutes. Add the tomatoes and a little splash of water if necessary, and stir to deglaze the pot. Cover and cook for 5 minutes.
Add the water, lentils, bay leaves, salt, and pepper, then cover and bring to a boil. Once the soup is boiling, lower the heat to a simmer and cook, covered, for about 45 minutes, or until the lentils are tender. If the soup looks too thin, uncover and simmer for a couple more minutes. If it looks too thick, add a little more water. Serve with homemade bread:)
recipe from: Veganomicon
Roasted Yam Dip
Makes about 2 cups.
Ingredients:
2 tablespoons olive oil, divided
2 medium sweet potatoes or garnet yams, halved lengthwise, skins on
1 yellow onion, halved, skin on
6 cloves garlic, skins on
2 tablespoons tahini
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
dash of cayenne pepper
olive oil and toasted pine nuts, for garnish
Preheat oven to 400. Place rack in center of oven.
Drizzle 1 tablespoon olive oil onto a large baking pan and spread evenly. Place sweet potato or yam and onion pieces, cut sides down, onto oiled pan. Wrap garlic cloves in a piece of cookie sheet (I've heard cooking with aluminum foil can lead to Alzheimer's) and add to pan. Roast for 45-50 minutes, until yam is tender and onions are olden brown. Remove from oven to cool.
When cool enough to handle, scrape yam pulp into a food processor, discarding skins. Slip skins from onions and garlic and discard. Add onion and garlic to food processor. Add remaining ingredients, including remaining 1 tablespoon olive oil, and blend until fairly smooth but not puréed. Chill or cool to room temperature. Garnish with olive oil and pine nuts.
recipe adapted from: Delicious Living July 2008
Ingredients:
2 tablespoons olive oil, divided
2 medium sweet potatoes or garnet yams, halved lengthwise, skins on
1 yellow onion, halved, skin on
6 cloves garlic, skins on
2 tablespoons tahini
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
dash of cayenne pepper
olive oil and toasted pine nuts, for garnish
Preheat oven to 400. Place rack in center of oven.
Drizzle 1 tablespoon olive oil onto a large baking pan and spread evenly. Place sweet potato or yam and onion pieces, cut sides down, onto oiled pan. Wrap garlic cloves in a piece of cookie sheet (I've heard cooking with aluminum foil can lead to Alzheimer's) and add to pan. Roast for 45-50 minutes, until yam is tender and onions are olden brown. Remove from oven to cool.
When cool enough to handle, scrape yam pulp into a food processor, discarding skins. Slip skins from onions and garlic and discard. Add onion and garlic to food processor. Add remaining ingredients, including remaining 1 tablespoon olive oil, and blend until fairly smooth but not puréed. Chill or cool to room temperature. Garnish with olive oil and pine nuts.
recipe adapted from: Delicious Living July 2008
Pesto
this is a great sauce put on pasta for fresh pesto pasta!
makes about 1/2 cup.
Ingredients:
1/4-1/3 cup olive oil
1 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2-3 cloves garlic, minced
1/4 teaspoon sea salt
Freshly cracked pepper
1/4 cup pine nuts (optional)
Place all ingredients in a blender or food processor, and process until well blended. Put the olive oil in first to help blend. If the pesto is too thick add a little water.
recipe from: The Gluten-Free Vegan
makes about 1/2 cup.
Ingredients:
1/4-1/3 cup olive oil
1 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2-3 cloves garlic, minced
1/4 teaspoon sea salt
Freshly cracked pepper
1/4 cup pine nuts (optional)
Place all ingredients in a blender or food processor, and process until well blended. Put the olive oil in first to help blend. If the pesto is too thick add a little water.
recipe from: The Gluten-Free Vegan
Sunday, July 6, 2008
Curried Eggplant Garbanzo Bean Burgers
I love this recipe! I served it with home-made sweet potato fries and ketchup. The Vegan Gourmet suggests serving with mango chutney.
Ingredients:
1 large eggplant
2 teaspoons raw sesame seeds
1 tablespoon plus 1/2 teaspoon olive oil
1/4 cup minced onion
2 tablespoons minced celery
2 tablespoons minced parsley
2 cloves minced garlic
2 teaspoons curry powder
1 cup freshly cooked or canned garbanzo beans, drained
1 1/4 cups coarse dry bread crumbs (gluten-free)
1 1/2 teaspoons soy sauce
1 teaspoon grated or minced lemon peel
pinch cayenne
Preheat the oven to 375 F. Cut the eggplant crosswise into 1/2 inch slices. Place the slices on a steamer rack in a large saucepan over 2 inches of water. Cover, turn heat to medium-high, and steam 5-10 minutes, until the eggplant is quite soft.
Meanwhile toast sesame seeds and set aside.
Heat olive oil in a pan over medium heat. Add onion, celery, parsley, garlic, and curry powder and sauté for 5 minutes. Remove the pan from the heat and immediately add 2 tablespoons water. Stir around quickly and set aside.
When eggplant is done, combine it with the garbanzo beans in a food processor. Pulse a few times to create a fairly coarse puree. Place in a bowl and add the sauteed vegetables, bread crumbs, sesame seeds, soy sauce, lemon peel, and cayenne. Stir until mixture is thick and well combined.
Oil baking sheet. Form mixture into even-sized patties. If you are not serving 8 burgers, uncooked patties can be frozen between layers of waxed paper, simply defrost before cooking. Place the patties on the oiled baking sheet and bake 30-35 minutes, until lightly browned on top.
recipe from: The Vegan Gourmet
Ingredients:
1 large eggplant
2 teaspoons raw sesame seeds
1 tablespoon plus 1/2 teaspoon olive oil
1/4 cup minced onion
2 tablespoons minced celery
2 tablespoons minced parsley
2 cloves minced garlic
2 teaspoons curry powder
1 cup freshly cooked or canned garbanzo beans, drained
1 1/4 cups coarse dry bread crumbs (gluten-free)
1 1/2 teaspoons soy sauce
1 teaspoon grated or minced lemon peel
pinch cayenne
Preheat the oven to 375 F. Cut the eggplant crosswise into 1/2 inch slices. Place the slices on a steamer rack in a large saucepan over 2 inches of water. Cover, turn heat to medium-high, and steam 5-10 minutes, until the eggplant is quite soft.
Meanwhile toast sesame seeds and set aside.
Heat olive oil in a pan over medium heat. Add onion, celery, parsley, garlic, and curry powder and sauté for 5 minutes. Remove the pan from the heat and immediately add 2 tablespoons water. Stir around quickly and set aside.
When eggplant is done, combine it with the garbanzo beans in a food processor. Pulse a few times to create a fairly coarse puree. Place in a bowl and add the sauteed vegetables, bread crumbs, sesame seeds, soy sauce, lemon peel, and cayenne. Stir until mixture is thick and well combined.
Oil baking sheet. Form mixture into even-sized patties. If you are not serving 8 burgers, uncooked patties can be frozen between layers of waxed paper, simply defrost before cooking. Place the patties on the oiled baking sheet and bake 30-35 minutes, until lightly browned on top.
recipe from: The Vegan Gourmet
Saturday, July 5, 2008
Almond Peach Popsicles
This is listed as a smoothie recipe in The Gluten-Free Vegan, but I find it tastes more like an almond eclair. Too sweet as a smoothie, I freeze this juice in popsicle forms and have home-made tasty popsicles. Also good as a granatia or slushie.
Ingredients:
4 large Medjool dates, pitted and chopped
2 cups almond milk
2 tablespoons agave nectar
1/4 teaspoon vanilla extract
8-10 almonds, chopped
3 cups pitted, chopped peaches
1-2 ice cubes
1/4 teaspoon nutmeg (optional)
Place all ingredients in a blender or food processor and blend on high until smooth, 2 to 3 minutes.
Fill popsicle forms or tubs with liquid and freeze until solid. Take out and enjoy as popsicles, granatia, or slushies.
recipe adapted from: The Gluten-Free Vegan
Ingredients:
4 large Medjool dates, pitted and chopped
2 cups almond milk
2 tablespoons agave nectar
1/4 teaspoon vanilla extract
8-10 almonds, chopped
3 cups pitted, chopped peaches
1-2 ice cubes
1/4 teaspoon nutmeg (optional)
Place all ingredients in a blender or food processor and blend on high until smooth, 2 to 3 minutes.
Fill popsicle forms or tubs with liquid and freeze until solid. Take out and enjoy as popsicles, granatia, or slushies.
recipe adapted from: The Gluten-Free Vegan
Friday, July 4, 2008
Kale Krisps
Serves 8
3 tablespoons of olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave nectar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/8-1/4 teaspoon cayenne pepper
1 medium bunch of kale, washed, stemmed, and chopped into 1-inch pieces
Preheat oven to 350 F and place rack in center of the oven.
Whisk all ingredients except kale in a small dish. Place kale in a large bowl and toss with dressing to coat. Spread kale onto a large baking sheet in a single layer (you may have to do this in batches). Bake for 8-10 minutes. Toss chips with a wooden spatula and return to oven for another 7-8 minutes, until crispy throughout.
recipe from: Delicious Living July 2008
3 tablespoons of olive oil
2 tablespoons apple cider vinegar
2 tablespoons agave nectar
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/8-1/4 teaspoon cayenne pepper
1 medium bunch of kale, washed, stemmed, and chopped into 1-inch pieces
Preheat oven to 350 F and place rack in center of the oven.
Whisk all ingredients except kale in a small dish. Place kale in a large bowl and toss with dressing to coat. Spread kale onto a large baking sheet in a single layer (you may have to do this in batches). Bake for 8-10 minutes. Toss chips with a wooden spatula and return to oven for another 7-8 minutes, until crispy throughout.
recipe from: Delicious Living July 2008
Tortilla Chips
I actually prefer these made with brown rice tortilla chips, but the corn tastes good too. This chips are a great thing to make with dips, and so much better that I never want to eat chips from a bag again!
Ingredients:
2 cups vegetable or canola oil
10 (6-inch) corn tortillas, each cut into 8 wedges
sea salt for seasoning
Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.
When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.
recipe from: http://www.chow.com/recipes/11346
Ingredients:
2 cups vegetable or canola oil
10 (6-inch) corn tortillas, each cut into 8 wedges
sea salt for seasoning
Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside.
When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas and serve.
recipe from: http://www.chow.com/recipes/11346
Agave Popcorn Balls
makes 16-20
6 cups popped corn (about 1/4 cup unpopped)
2/3 cup chopped almonds
1/4 cup grain-sweetened chocolate chips (optional, I left these out)
1/4 cup plus 2 tablespoons agave nectar
1/2 cup plus 1 tablespoon almond butter or tahini (I made it with almond butter)
1/2 teaspoon salt
Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy and bubbly, cook and stir constantly for another 30 seconds. Pour syrup over popcorn and mix with a wooden spoon until incorporated. let cool completely.
When cooled, press small handfuls into balls with your fingers. These will keep for 2-3 days, covered, at room temperature.
recipe from: Delicious Living July 2008
6 cups popped corn (about 1/4 cup unpopped)
2/3 cup chopped almonds
1/4 cup grain-sweetened chocolate chips (optional, I left these out)
1/4 cup plus 2 tablespoons agave nectar
1/2 cup plus 1 tablespoon almond butter or tahini (I made it with almond butter)
1/2 teaspoon salt
Mix popcorn, almonds, and chocolate chips (if using) in a large mixing bowl. Heat agave nectar, almond butter or tahini, and salt in a small saucepan over medium heat. Once syrup starts to get light, frothy and bubbly, cook and stir constantly for another 30 seconds. Pour syrup over popcorn and mix with a wooden spoon until incorporated. let cool completely.
When cooled, press small handfuls into balls with your fingers. These will keep for 2-3 days, covered, at room temperature.
recipe from: Delicious Living July 2008
Cashew Creme Frosting
To me this tastes just like frosting, which I don't really like at all. Instead I'm dedicating this post to my Aunt Sue who absolutely loves frosting, and will probably like the ingredients in this healthy alternative.
Ingredients:
2/3 cup coconut milk
1/3 cup Medjool dates, pitted and chopped
1 cup raw cashews
1/2 teaspoon vanilla extract
Place all ingredients in a food processor or blender, and blend together until very smooth. If it is too thick, add a touch more coconut oil to thin it slightly. If you can't find Medjool dates, use ordinary dates, but these have the best flavor and texture. Store in the refrigerator.
recipe from: The Gluten-Free Vegan
Ingredients:
2/3 cup coconut milk
1/3 cup Medjool dates, pitted and chopped
1 cup raw cashews
1/2 teaspoon vanilla extract
Place all ingredients in a food processor or blender, and blend together until very smooth. If it is too thick, add a touch more coconut oil to thin it slightly. If you can't find Medjool dates, use ordinary dates, but these have the best flavor and texture. Store in the refrigerator.
recipe from: The Gluten-Free Vegan
Homemade Ketchup
After deciding to make all my own condiments from scratch I found and tried this recipe. It isn't the best, but then again I don't really like ketchup all that much. This does go great with sweet potato fries and garden burgers!
Ingredients:
1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt
Preparation
Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
Cooks' note:
Ketchup can be chilled up to 3 weeks.
recipe from: http://www.epicurious.com/recipes/food/views/HOMEMADE-KETCHUP-109037
Ingredients:
1 (28-oz) can whole tomatoes in purée
1 medium onion, chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt
Preparation
Purée tomatoes (with purée from can) in a blender until smooth.
Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).
Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
Cooks' note:
Ketchup can be chilled up to 3 weeks.
recipe from: http://www.epicurious.com/recipes/food/views/HOMEMADE-KETCHUP-109037
Almond Cheese
A tasty way to use up the almond pulp left over from making almond milk, this cheese is a great spread on crackers:)
Ingredients:
2 cups almond pulp (what is left from making almond milk)
2 tablespoons olive or canola oil
2 tablespoons lemon juice
1 tablespoon nutritional brewer's yeast
1 teaspoon chopped chives
1/2 teaspoon sea salt
1/2 teaspoon organic garlic salt
After making almond milk really squeeze pulp in cheescloth to get out all of the milk. Then combine all the ingredients in a bowl. After stirring well, wrap the mixture in the cheesecloth so it is in the shape of a log and set it aside to ferment: Place this mixture on a plate over a bowl of hot water. After 2 hours pass, remove it from the plate and place it on a wire rack that is laid across another bowl. Then place a heavy pan or weight on top of the cheesecloth so that the weight pushes the remaining liquid from the almond cheese. Leave this over night. Then romove the weight and the cheesecloth, and form the cheese into a rectangle. Transfer to an airtight container and refrigerate. This can be used like cheese in many recipes. It will last for about 1 week if kept refrigerated.
recipe from: The Gluten-Free Vegan
Ingredients:
2 cups almond pulp (what is left from making almond milk)
2 tablespoons olive or canola oil
2 tablespoons lemon juice
1 tablespoon nutritional brewer's yeast
1 teaspoon chopped chives
1/2 teaspoon sea salt
1/2 teaspoon organic garlic salt
After making almond milk really squeeze pulp in cheescloth to get out all of the milk. Then combine all the ingredients in a bowl. After stirring well, wrap the mixture in the cheesecloth so it is in the shape of a log and set it aside to ferment: Place this mixture on a plate over a bowl of hot water. After 2 hours pass, remove it from the plate and place it on a wire rack that is laid across another bowl. Then place a heavy pan or weight on top of the cheesecloth so that the weight pushes the remaining liquid from the almond cheese. Leave this over night. Then romove the weight and the cheesecloth, and form the cheese into a rectangle. Transfer to an airtight container and refrigerate. This can be used like cheese in many recipes. It will last for about 1 week if kept refrigerated.
recipe from: The Gluten-Free Vegan
Almond Milk
I just bought The Gluten-Free Vegan, which is a cookbook well worth investing in! Anyway, this is a simple yet wonderful recipe for almond milk, which I find cheaper and tastier to make myself. Great in smoothies or just alone.
Ingredients:
1 cup raw almonds
4 cups pure water (good well water or distilled water, not city tap)
1/4 cup agave nectar
1/4 teaspoon vanilla extract (optional - called for in recipe, but I like it MUCH better without this ingredient)
Soak the almonds overnight, or for at least 6 hours, in a large bowl in the 4 cups of water. Pour the mixture into a blender or food processor and blend on high for 2 to 3 minutes, or until the milk is completely blended.
Pour the milk through cheesecloth (set a wire colander over a bowl in the sink, then cover the colander with the cheesecloth and pour the mixture through that). Once the milk has flowed through, press the nut pulp against the cheesecloth with your hands to express all the liquid into the bowl.
Return the strained milk to the blender and add the agave nectar and vanilla. Blend well and serve.
This will stay fresh in the fridge up to a week if kept in an airtight container.
recipe from: The Gluten-Free Vegan
Ingredients:
1 cup raw almonds
4 cups pure water (good well water or distilled water, not city tap)
1/4 cup agave nectar
1/4 teaspoon vanilla extract (optional - called for in recipe, but I like it MUCH better without this ingredient)
Soak the almonds overnight, or for at least 6 hours, in a large bowl in the 4 cups of water. Pour the mixture into a blender or food processor and blend on high for 2 to 3 minutes, or until the milk is completely blended.
Pour the milk through cheesecloth (set a wire colander over a bowl in the sink, then cover the colander with the cheesecloth and pour the mixture through that). Once the milk has flowed through, press the nut pulp against the cheesecloth with your hands to express all the liquid into the bowl.
Return the strained milk to the blender and add the agave nectar and vanilla. Blend well and serve.
This will stay fresh in the fridge up to a week if kept in an airtight container.
recipe from: The Gluten-Free Vegan
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