Garlic & Chives Almond Cheeze

Garlic & Chives Almond Cheeze
This cheeze is fantastic with fruit, especially when you let it ripen for a bit and let the tartness of the culture come through. Stuff lychees with this cheeze and top with a small piece of olive, mmmmm….. Recipe makes about 200grams
Prepared by:
Cuisine: vegan, vegan 101
Recipe type: cheese
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1.5 cup peeled almonds (blanched almonds come peeled already, raw ones don't)
  • 3 capsules of probiotics
  • ½ tbsp nutritional yeast
  • ½ tbsp raw coconut nectar (or agave, or maple)
  • 20 grams chopped chives
  • 4 smallish cloves of garlic
  • pepper, a good grind
  • Himalayan rock salt, about ¼ tsp, or more to taste
  • 1 tbsp of lemon juice
  • poppy seeds, about ¾ tbsp
  • water
To do
  1. soak the nuts for a few hours till plump (if they are raw, soak overnight and then rinse and peel)
  2. rinse and put in your blender, with about ½ cup of water to start with
  3. add contents of the probiotic capsules
  4. run machine till you have a nice smooth paste. Do add water if needed, but not more than strictly necessary to obtain a homogenous paste
  5. scoop nut paste into a folded nut bag (or use 2 bags) and place in sieve or colander, on top of a bowl
  6. now place weight on top. I put a small plate on it first, and then a pan with water; you want the fluid to be pressed out, but not so hard that the cheeze pushes through the cloth
  7. let sit for up to 72 hours. Criteria: taste and texture that you like.
  8. increase weight now and then, especially if you want to go for more solid cheese. Creamier cheeze needs more moisture.
  9. when the texture is to your liking, mix with all the other ingredients (hold on to the lemon juice if you want a creamier cheeze, until you've mixed the lot and then add if it can handle the extra fluids)
  10. place a piece of plastic wrap in a bowl, scoop the cheeze in it, press down nicely and place in fridge
  11. when firm, take out of plastic and sprinkle with poppy seeds
  12. keep in fridge

 

Garlic & Chives Almond Cheeze

Garlic & Chives Almond Cheeze

Capsicum Boats w Limey Avo & Sprouts

Capsicum Boats w Limey Avo & Sprouts
Low GI, low carb, vegan, no sugar, no nuts, no seeds, no oil, candida diet suitable. Gee, you'd think you're eating air, or dust, but these raw boats make lovely finger food, a light meal or even a side dish. Easy to make, no cooking involved, so hop in the kitchen and just throw these together :-)
Prepared by:
Cuisine: vegan, raw
Recipe type: snack, finger food, light meal
Serves: 8
Prep time: 
Total time: 
You need
  • 1 large capsicum
  • 1 smallish avocado
  • ¼ small onion
  • juice & zest of ½ lime
  • a little bit of alfalfa
  • about 5 or 6 leaves of chives
  • salt
  • pepper
To do
  1. slice the capsicum in 8 pieces, discard pips etc
  2. mash flesh of avocado with the lime juice, lime zest, and salt & pepper to taste
  3. fill the capsicum boats with the avo mixture
  4. chop your onion very finely, and sprinkle on avocado
  5. place a bit of alfalfa on each boat
  6. place all boats on a platter
  7. and finally, take your scissors and just cut the chives over the platter
  8. done!
Nutritional Information
Serving size: 1 boat Calories: 50 Fat: 3gr Saturated fat: no Trans fat: no Sugar: 3gr Sodium: 4mg Fiber: 3gr Protein: 1gr Cholesterol: no

 

Tarragon & Chives Cheeze

Tarragon & Chives Cheeze
What I love about nut cheeze, is that you can easily make it at home, flavour it any way you like, and of course that there were no cows involved :-) This cheeze isn't as oily as real cheese, but it tastes good and it is pretty healthy.
Prepared by:
Cuisine: vegan
Recipe type: cheeze
Prep time: 
Total time: 
You need
  • ½ cup raw cashews
  • 2 table spoons of pine nuts (you can also stick with cashew nuts)
  • ¼ cup nutritional yeast
  • 3 tspns onion powder
  • 1 teaspoon Himalayan rock salt
  • 4 tspns garlic powder
  • 1+3/4 cups plain unsweetened oat or other non dairy milk
  • ½ cup agar flakes (or 8 teaspoons agar powder)
  • ¼ cup rice bran oil
  • 2 tbsp yellow or white miso
  • 1 tablespoon fresh lemon juice
  • Chopped chives - lots
  • Dried or fresh tarragon - lots (otherwise the flavour won't get through), I put in least 3 tbsp of dried tarragon, but you can start with less and taste the mixture
  • Curry powder, as much as you like (again, taste the mixture)
To do
  1. lightly oil a suitable container or ramekin (I use plastic containers and don't need to oil)
  2. finely grind the cashews in a food processor
  3. add the nutritional yeast, onion powder, salt and garlic powder. Pulse a few more times to blend in the spices.
  4. combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for a few minutes, stirring occasionally, until the agar is dissolved.
  5. with the food processor running, gradually pour the milk mixture through the feed tube and into the nut mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using).
  6. transfer the mixture to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin, or wriggle your container.

 

Vegan Cheeze w Truffle Oil & Chives

Vegan Cheeze w Truffle Oil & Chives
'Cheeze'!! It's not that I miss it so much, but it just is a change from dips, it gives you something to slice :-) Also, non-vegans really like it too. And if you don't like the taste of truffle oil, leave it out all together.
Prepared by:
Cuisine: Vegan
Recipe type: Vegan alternatives
Prep time: 
Total time: 
You need
  • ½ cup raw cashews
  • 2 tbsp of pine nuts
  • ¼ cup nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon Himalayan rock salt
  • ½ teaspoon garlic powder
  • 1+3/4 cups oat milk (or other non dairy milk)
  • ½ cup agar flakes (or ¼ cup agar powder)
  • ¼ cup rice bran oil
  • 2 tbsp yellow or white miso
  • 1 tablespoon fresh lemon juice
  • 1 teaspoons white truffle oil (more or less to taste)
  • chopped chives
To do
  1. lightly oil 3-4 small ramekins, or use plastic containers (they don't need oiling)
  2. finely grind the cashews in a food processor
  3. add the nutritional yeast, onion powder, salt and garlic powder, quickly blend
  4. combine the soy milk, agar, and oil in a saucepan
  5. bring to a simmer over high heat, then decrease the heat to medium-low heat
  6. cover and simmer until the agar is dissolved (this will only take a few minutes)
  7. with the food processor running, gradually pour the milk mixture into the cashew mixture, blend for 2 minutes, or until the mixture is very smooth and creamy
  8. blend in the miso, lemon juice and chopped chives, and then half of the truffle oil. Taste and add more truffle oil (as much as you want)
  9. transfer the cheeze to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheeze from the ramekin, or wriggle plastic container.
Notes
For a quick sauce, melt the cheeze and add non dairy milk to dilute if needed.

Broccoflower Coconut Soup w Garlic Croutons

Broccoflower Coconut Soup w Garlic Croutons
An absolutely beautiful, delicate soup. Leave out the garlic croutons or make them of gluten free bread for a gluten free version.
Prepared by:
Cuisine: vegan
Recipe type: soup
Serves: 4
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 head of broccoflower, in florets (or cauliflower)
  • 1 can of coconut milk (I used light milk)
  • 1 liter of water
  • 1 tbsp of veggie stock powder
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • leafs of 3 sprigs of fresh thyme
  • pepper
  • 1 tsp of capers per person
  • about 1 slice of bread per person
  • 2 tbsp of oil (for the croutons)
  • 2-4 tsp of garlic powder
  • some sprigs of chives per bowl, chopped
To do
  1. cook the broccoflower florets in the water with veggie stock powder, till they are about half soft
  2. add the chopped onion, the coconut milk, garlic and pepper
  3. let gently boil till everything is soft, about 10 minutes
  4. when broccoflower is nice and soft, either use your stick blender to liquify, or pour in blender. A stick blender can easily do the job
  5. add in the thyme leafs and return to stove for another 5 to 10 minutes
  6. in the meantime sprinkle the both sides of the bread with garlic powder, or one side if you like less garlic
  7. heat the oil in a pan and cut the slice of bread in cubes
  8. when oil is hot, throw the bread cubes in pan and fry them, add more oil if too dry, turn them over a few times, keeping heat on medium
  9. soup will be ready by now, so serve and top with a part of the croutons, chopped chives and capers
Notes
Keep some of the croutons on the side, so you can have a fresh crunch half way. Unless you like soggy croutons, of course!

This soup is also awesome with a few drops of liquid smoke per bowl, and the same for Truffle oil. It just depends what you feel like - but there is a beautiful delicate balance between the brocco-(or cauli)flower and the coconut milk. Try without first, you can always add :-)

Enjoy!