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Tag: cheese

  • Vegan Broccoli Cheddar Mac and Cheese

    Vegan Broccoli Cheddar Mac and Cheese

         

    Who doesn’t love mac and cheese?!  Growing up, I pretty much lived off of things with cheese like grilled cheese, or mac and cheese.  Not that I was picky or anything, but I just loved them so much and would ask my parents if I could have them often.  I can still enjoy mac and cheese now as an adult, even if I am vegan, because making vegan mac and cheese that tastes delicious actually isn’t difficult at all!  I have perfected my own cheese sauce recipe that is to my liking, and it is even good on potatoes if you are not in the mood for pasta. Or even poured over steamed broccoli, like my Grandma used to do. Except she used Cheese Whiz.  But I thought it was the greatest thing ever when I was little. Which got me to thinking, why not just put broccoli in my mac and cheese?!  

    So I made some broccoli mac last week.  I had some lentil based fusilli pasta on hand, so it was perfect!  I know lentil pasta might sound a little weird, but it is actually quite delicious and tastes pretty much like regular pasta but much higher in protein so it is a complete meal.  For my cheese sauce, I use a mostly veggie base. I have seen other people use a combination of potatoes and carrots, and I have tried that one, but it isn’t my favorite. I use roasted sweet potatoes for the bulk of my base. 

    You can use orange or white fleshed variety, but I used the white. I just like their flavor slightly better in mac and cheese. I used a little Dastony raw cashew butter from Raw Guru along with it, just enough to make it creamy. I find that some mac and cheeses that use only cashews as their base can get a little too heavy and I don’t digest them well.  This sauce is creamy, rich tasting and sooo good!  I have even added some chipotle to it to make a nacho cheese sauce and that is delicious as well. 

    I just threw some broccoli into the pot about 2 minutes before the pasta was done cooking and it was tender and cooked just right!  This mac and cheese turned out bomb!  If you think you can’t have delicious mac and cheese as a vegan, give this one a try, I think it will change your mind! 

    Vegan Broccoli Cheddar Mac and Cheese

    Serves 4

    Ingredients:

    • 2 cups mashed cooked sweet potato* (the white fleshed variety)
    • 1 cup hot filtered water (or as needed)
    • 1/3 cup Dastony raw cashew butter
    • 1 medium garlic clove
    • 2 tsp stone ground mustard
    • 1 Tbsp cider vinegar
    • 1 Tbsp white miso (optional)
    • 1/4 cup plus 2 Tbsp nutritional yeast
    • 3/4 tsp sea salt (or to taste)
    • 16 oz organic lentil pasta
    • 1 large head organic broccoli, cut into florettes and stem peeled and cut into small pieces

     

    Instructions:

    1. Combine the sweet potato, water, cashew butter, garlic, mustard, vinegar, yeast, and sea salt in a high speed blender and blend until smooth and the consistency of cheese (if it is too thick add a little more water).  Set aside.
    2. Cook pasta according to package directions, and when there is 3 minutes left, add the broccoli and cook until it is bright green and tender.  Drain, the pasta and the broccoli then place back in the pot, add the cheese and and stir to coat.
    3. Pour into a serving dish, and serve!

    *To cook the sweet potatoes, I like to roast them in the oven.  Take a large sweet potato, poke a few holes in it, and cut in half lengthwise.  Place cut side down on a sheet pan lined with parchment and bake for about an hour at 400F degrees or until tender.  Remove from oven and let cool before mashing.

  • Vegan Caramelized Onion Mac and Cheese

    Vegan Caramelized Onion Mac and Cheese

    As I was chopping some super strong onions at work and trying not to cry as my eyes burned I began to think about how it is funny you never become immune to them, even when you are someone like me who chops them just about every day. I also started to think about how good caramelized onion dip, or french onion dip is and how good those flavors would be in a mac and cheese. So, I decided that I needed to make some vegan mac and cheese when I got home.

    It was perfect! I already had onions, elbow macaroni and my secret sauce ingredient on hand. Oooh sounds exciting doesn’t it? But really my secret ingredient is just white fleshed sweet potatoes, or Japanese sweet potatoes. They have a more mellow flavor than the orange variety and they are perfect for blending up in things to get some extra veggies in them without anyone noticing. The thing that always bothered me about traditional mac and cheese was that there weren’t enough veggies in it.

    Well, I have fixed that with my mac and cheese recipes. The sauce for this is just a little bit of nut butter and mostly veggies. Honestly, this comes together in about 30 minutes too and is easier to make than any dairy mac and cheese I made from scratch back in the day. For this one I caramelized onions until they were golden brown, then combined them with the already delicious mac and cheese.

    The sauce has a few ingredients that may sound odd to you, like miso, white balsamic vinegar, stone ground mustard and nutritional yeast, but trust me on this one, they give it that amazing cheesy flavor! This is sooo good! The sauce is rich and flavorful almost like a mellow white cheddar, and the sweet caramelized onions are the perfect pairing with it! If you are in the mood for some somewhat healthy comfort food, give this a try!

    Vegan Caramelized Onion Mac and Cheese
    Serves 4

    Ingredients:

    • 1 large sweet yellow onion, sliced thinly
    • 2 tsp avocado oil
    • 2 cups mashed cooked sweet potato* (the white fleshed variety)
    • 1 cup hot filtered water (or as needed)
    • 1/3 cup raw cashew butter
    • 1 medium garlic clove
    • 2 tsp stone ground mustard
    • 1 Tbsp white balsamic vinegar
    • 1 Tbsp white miso (optional)
    • 1/4 cup plus 2 Tbsp nutritional yeast
    • 3/4 tsp sea salt (or to taste)
    • 16 oz organic gluten free elbow pasta

    Instructions:

    1. Heat a pan over medium heat, and add the onion and oil. Cook, stirring often until the onion caramelizes, about 15 minutes. You may need to add a splash of water now and then to prevent it from sticking on the bottom. Remove from heat once golden brown and tender. Set aside.
    2. Next, combine the sweet potato, water, cashew butter, garlic, mustard, vinegar, yeast, and sea salt in a high speed blender and blend until smooth and the consistency of cheese (if it is too thick add a little more water).  Set aside.
    3. Cook pasta according to package directions, drain, then place back in the pot, add the cheese and onions, and stir to coat.  Pour into a serving dish, and serve!

    *To cook the sweet potatoes, I like to roast them in the oven.  Take a large sweet potato, poke a few holes in it, and cut in half lengthwise.  Place cut side down on a sheet pan lined with parchment and bake for about an hour at 400F degrees or until tender.  Remove from oven and let cool before mashing.

  • Thai Red Curry Vegan Mac and Cheese

    Thai Red Curry Vegan Mac and Cheese

    When Eric and I were at Twin Cities Veg Fest last Sunday, the Herbivorous Butcher food truck had some Thai Red Curry Mac and Cheese that sounded good, but we didn’t get any because we had already spent our money.  It sounded good really though, good enough to inspire me to make my own at home.  I loved mac and cheese growing up, but after a while when I got older and started learning more about nutrition I realized that it really wasn’t that good for me.  So I didn’t eat any for a really long time.  That is until I became vegan.  I couldn’t justify to myself eating that much cheese and refined flour (from the noodles) and no vegetables for dinner.  I guess I tended to go more unhealthy in the form of dessert if I wanted to indulge back then. But when I became vegan I discovered making mac and cheese with healthy things that I wanted to put into my body that would make it feel good.  The mac and cheese that I make now is loaded with veggies in the sauce!  Now don’t let that deter you, you don’t really notice that it is there, it just tastes good.  In fact, I pretty much nailed the mac and cheese my Mom made out of a box when I was little.  Yes, I liked that box stuff.  My secret ingredient for the sauce?  Sweet potatoes! Or sometimes butternut squash too!

    I always have sweet potatoes on hand anyhow, so I thought one day, why not use them to make a cheese sauce?  I had seen other people make it with potatoes and carrots and I have tried that and it wasn’t my favorite but the sweet potatoes are perfect! I didn’t want a completely fat free sauce because I still wanted the rich mouthfeel of actual cheese for my mac and cheese, so I added in some raw cashew butter.  That combo was a winner!  Of course I add in other seasonings as well, some of which may sound odd like the vinegar, miso and nutritional yeast, but just trust me on this one, it is delicious!  I made this batch with plenty of Thai red curry paste, and a bit of cayenne for a little kick, plus some green onions and red bell pepper for color.  The sauce was super delicious, like cheese but it didn’t leave me feeling heavy or yucky after eating it.  Probably because I was getting a serving of veggies instead of just cheese like in non vegan mac and cheese.

    For the pasta I actually used a gluten free elbow pasta made from quinoa and brown rice.  It actually tastes just like traditional pasta too!  If you are looking for a healthier mac and cheese packed with flavor, give this one a try!  It is actually really quick and easy to make too so perfect for a weeknight when you are in need of some comfort food!

    Thai Red Curry Vegan Mac and Cheese 
    Serves 4

    Ingredients:

    • 2 1/2 cups mashed sweet potato*
    • 1 cup hot filtered water (or as needed)
    • 1/2 cup raw cashew butter
    • 2 medium garlic cloves
    • 1/4 cup Thai red curry paste
    • 1 Tbsp apple cider vinegar
    • 1 Tbsp white miso (optional)
    • 1/4 cup plus 2 Tbsp nutritional yeast
    • 1/8 tsp cayenne pepper
    • 3/4 tsp sea salt (or to taste)
    • 16 oz organic gluten free elbow pasta
    • 1 red bell pepper, cut into small dice
    • 2 green onions, thinly sliced

     

    Instructions:

    1. Combine the sweet potato, water, cashew butter, garlic, Thai red curry paste, cider vinegar, miso, yeast, cayenne, and sea salt in a high speed blender and blend until smooth and the consistency of cheese (if it is too thick add a little more water).  Set aside.
    2. Cook pasta according to package directions, drain, then place back in the pot, add the cheese, red peppers and green onions, and stir to coat.  Pour into a serving dish, and serve!

    *To cook the sweet potatoes, I like to roast them in the oven.  Take a large sweet potato, poke a few holes in it, and cut in half lengthwise.  Place cut side down on a sheet pan lined with parchment and bake for about an hour at 400F degrees or until tender.  Remove from oven and let cool before mashing.

  • Vegan Garlic White Cheddar “Bacon” Mac and Cheese

    Vegan Garlic White Cheddar “Bacon” Mac and Cheese

    Two of the biggest excuses that people use for not going vegan, or eating plant based are…cheese, and bacon.  “But I could never go without my cheese!” that was me when I was vegetarian.  “But bacon is so good!” I hear everyone say when I tell them that I am vegan.  Well, guess what?  I would rather not be killing pigs just because it is good, or contributing to the torture of cows just because of cheese.  I didn’t even know how bad the dairy industry was back when I was vegetarian, but if I did, I would have gladly given up cheese.  Guess what?  You don’t have to go without cheese and bacon on a vegan diet, I soon learned after deciding to be vegan.  There is delicious vegan cheese out there, and I don’t even miss real dairy cheese.  And I have discovered coconut bacon.  It has all of the crunch, saltiness, smokiness and flavor of real bacon, and is the closest thing I have had to the real thing.  Trust me, growing up I loved bacon, because I didn’t put two and two together about where it came from.  But what I loved was the flavor and texture, so I can get all that from coconut bacon.  Not only that, it is pretty easy to make.  And, even though I am vegan I can enjoy delicious vegan bacon mac and cheese.

    Which is exactly what I decided to make last week, and I thought you might be craving something similar so I am sharing the recipe with you all. I had made a Vegan Garlic White Cheddar  recently, and decided to use half for mac and cheese.  The texture was creamy and rich, and I knew it would easily melt into a perfect cheese sauce. I had some organic pea pasta that I wanted to try out too and I was excited about.  I am loving all of these gluten free bean based pastas on the market now.  It is awesome that they have protein, so you don’t need to add extra to your pasta dishes.  Not only that, most of the ones I have tried taste just as good as traditional pasta if not better!  This one smelled a little like peas while it was cooking, but it didn’t end up tasting like peas at all.  It made the mac and cheese a lovely green color!

    This is super simple to make if you have the cheese and bacon already made.  I like to make a big batch of coconut bacon ahead of time, and keep it in a container in the refrigerator for topping salads and popcorn and whatnot.  As far as the cheese goes, I usually make a batch, then save half cut up in the freezer for when I need it for dishes like this.  All you have to do is whisk a bit of the hot pasta water into the cheese and you have a silky delicious sauce!  This turned out so good!  Once the crunchy coconut bacon and savory scallions were stirred in it was crave worthy!  Next time you are hard core craving comfort food, give this a try!

    Vegan Garlic White Cheddar “Bacon” Mac and Cheese

    serves 2-3

    Ingredients:

     

    Instructions:

    1. Bring a large pot of salted water to a boil.  Add the pasta and cook for about 8 minutes or until the pasta is cooked to your liking.
    2. Drain the pasta, reserving 1/2 cup of the water.  Add the cheese and sea salt to the pot with 1/4 cup of the reserved water, and whisk until smooth, adding more water as needed until it is a sauce like consistency.  Add the pasta, 3/4 cup of the bacon and most of the scallions.  Stir to coat the pasta.
    3. Remove to a serving plate, sprinkle with the remaining coconut bacon and scallions, and serve!
  • Vegan Garlic White Cheddar Cheeze

    Vegan Garlic White Cheddar Cheeze

    Often times when I am at the store, I see an item that isn’t vegan that sounds good to me and I try to veganize it once I get home, so I can enjoy it too.  It is honestly one of the best sources for inspiration, walking through the store.  So, recently I saw a garlic white cheddar and thought to myself, a vegan version would be amazing.  I had made a cheddar style cheese before and it turned out really delicious so I was going to go for it!  I was a big cheese lover before I went vegan and a long time ago I even said that I could never give up cheese.  But guess what?  I did, and I don’t even miss non-vegan cheese because there is so much delicious vegan cheese out there now, and I also make some delicious stuff at home. When I first went vegan I didn’t even know I could make cheese.  I thought I had to buy it at the store and at that point in time there weren’t many good options.  Mostly rubbery stuff that didn’t melt very well and didn’t taste that good.  But it has come a long way and now they even have awesome artisan vegan cheeses out there like Miyoko’s Kitchen and Punk Rawk Labs. Those both taste amazing if you want to just buy some.  But I actually enjoy making it at home too, which brings me back to that garlic white cheddar I made last week.

    I wanted it to have that sharp cheddar like flavor, so I added probiotics and let it ferment overnight.  It developed just the right level of tanginess that I wanted.  If you want it to be mild or not as tangy, you can skip the probiotics and instead of letting it sit overnight, just proceed with the recipe.  It had to have plenty of garlic flavor, so I roasted a head of garlic until it was all mellow and caramelized and used that in the cheese.  If you have never roasted a head of garlic before, you are in for a real treat.  If I wasn’t using it in the cheese, I would have saved it for using in recipes.  It tastes totally different than raw garlic, and almost has a sweet flavor.  It is the perfect thing to spread on toast, or puree into dressings for a rich garlic flavor.  Once it was added to the cheese, it tasted wonderful!

    It turned out even better than I imagined.  Rich garlic flavor without being overpowering and a nice sharp flavor like real cheddar. This is delicious with crackers on a cheese plate of course, but it also melts well if you mix it with hot water for a quick creamy cheese to be poured over pasta for a delicious mac and cheese.  So, if you a vegan and you are craving a good cheese, give this a try!  So many people say to me that they could never go vegan because they could not give up cheese.  Well, I think that they should try some vegan cheese, and they would change their minds! If you are looking for more replacements for dairy items, and more cheese recipes, check out my post on Why I am Vegan and Vegan Replacements for Dairy Items!

    Vegan Garlic White Cheddar Cheeze

    Serves 10

    • 2 cups raw cashews, soaked for 4 hours, and drained
    • 1 tsp probiotic powder
    • 1/4 cup filtered water
    • 1 Tbsp white miso
    • 1 head garlic
    • 1/2 tsp sea salt (or to taste)
    • 1/3 cup raw coconut butter, warmed to liquid*

     

    In a high speed blender combine the soaked cashews, probiotic powder, filtered water, and miso and blend until smooth.  Pour into a bowl, cover and place in a warm spot (like 70 degrees).  Let sit overnight.

    Meanwhile, preheat the oven to 400F degrees, and wrap the garlic in foil.  Place the garlic in the oven and roast until it is very soft and caramelized, about an hour.  Remove from the oven, let cool, then squeeze out the cloves.  Set aside in the refrigerator (if it is overnight, cover it).

    When the cheese is tangy, add it to a food processor or blender and add the garlic, sea salt and coconut butter and blend until well incorporated.  Pour into a bowl, place in the freezer for about 10 minutes, then scrape onto a mold, or if you want to shape it like I did, put it on a large piece of plastic wrap,  and shape into a ball in the middle.  Flatten it, and wrap the plastic wrap tightly around it.  Place in the refrigerator until firm, a few hours.  Then enjoy!

    *Note: If you want the cheese to not have any hint of coconut flavor, you can use refined coconut oil instead of the butter.

  • Vegan Cheesy Potato Casserole

    Vegan Cheesy Potato Casserole

    My Mom used to make a really delicious cheesy potato casserole when I was young to serve at family gatherings. Usually brunch type occasions, like when she hosted Easter at our house, or maybe a Christmas special request from me.  I used to ask her to make it a lot because it was so good!  I think it filled most of my plate when it was served over all else.  I could have cared less about the meat of course, and I always took my token amount of veggies, and a roll, but the potatoes were the star to me.  I mean, what’s not to like about layers of creamy cheese and potatoes!  I have been saying to myself for a while now, you have to make a vegan version.  So this past week, I finally got around to it.  I had extra potatoes on hand, and some cheese sauce left over from some mac and cheese that I had made, so it was perfect!  My Mom used to use frozen hash browns in hers, but I decided to be a little different with mine since I don’t think I have ever bought frozen hash browns, and I had fresh potatoes to use up.

    I guess this was sort of in the style of a cheesy potatoes one of my coworkers at the deli used to make, crossed with my Mom’s potatoes. My coworker always just used large diced potatoes in her casserole and a little kick.  My Mom’s was more mellow and just creamy and delicious.  Combining the two ended up being awesome.  Of course both of these dishes had tons of cheese, butter, flour and cream.  I think my Mom’s had heavy cream in fact, because this dish was considered a treat.  But my cheesy potatoes actually have a healthy cheese sauce made from a secret ingredient that gives them their lovely yellow color.  Winter squash!  I like to hide veggies in my dishes, and lighten things up with them, so that was the idea here.  I guess I can’t bring myself to make vegan mac and cheese without including veggies in the sauce, so why would I not include them with the potatoes?  Don’t worry, the sauce is super delicious.  I added cashew butter to give it a little richness and volume so it has more of the texture of cheese, along with things like miso, nooch (nutritional yeast), salt, mustard and garlic to give it a wonderful savory flavor.  It may sound like a weird combo but it is so good once it is done!

    Once combined with the cooked potatoes it is bomb!  I could eat a giant bowl of these potatoes (just like I used to when I was little), but I would not feel bad about doing so or get a tummy ache after because these are so much healthier than the original version.  I love recreating old dishes from my childhood and making them vegan!  Often times they turn out even better!  If you are looking for a delicious side dish, or maybe you are just craving potatoes and cheese, which is totally legit too, give these a try!

    Vegan Cheesy Potato Casserole

    Serves 6-8

    Cheese Sauce:

    • 2 cups mashed cooked butternut squash or sweet potato*
    • 1 cup hot filtered water (or as needed)
    • 1/3 cup raw cashew butter or almond butter
    • 1 medium garlic clove
    • 2 tsp yellow mustard or stone ground mustard
    • 1 Tbsp apple cider vinegar
    • 1 Tbsp white miso (optional)
    • 1/4 cup plus 2 Tbsp nutritional yeast
    • 1/8 tsp cayenne pepper
    • 3/4 tsp sea salt (or to taste)

     

    Potatoes:

    • 3 lbs yukon gold potatoes, cut into 1 inch cubes
    • filtered water
    • sea salt

     

    Topping:

    • 3 Tbsp nutritional yeast
    • paprika for sprinkling

     

    Instructions:

    1. To make the cheese sauce, combine the squash, water, cashew butter, garlic, mustard, cider vinegar, yeast, cayenne, sea salt and turmeric in a high speed blender and blend until smooth and the consistency of cheese (if it is too thick add a little more water).  Set aside.
    2. Preheat the oven to 375F degrees.
    3. To make the potatoes, put them in a large pot, and cover with filtered water by 1 inch.  Add a few tsp sea salt to the water.  Bring to a boil, and then lower to a simmer.  Allow the potatoes to cook until tender, about 10-12 minutes.  Drain, then add back to the pot.
    4. Stir in the cheese sauce, then pour into a baking dish.
    5. Sprinkle the potatoes with the nutritional yeast, and place in the oven for about 15 minutes.  Sprinkle with paprika and serve!

    *To cook the squash, I like to roast them in the oven.  Cut one medium squash in half top to bottom, and remove the seeds.  Place cut side down on a sheet pan lined with parchment and bake for about an hour at 400F degrees or until tender.  Remove from oven and let cool before removing the skin and mashing.

  • Vegan Roasted Squash Garlic Nacho Cheese

    Vegan Roasted Squash Garlic Nacho Cheese

    There was a point in time I ate so much squash that my skin started to turn slightly orange hued.  I try to vary my diet a little more now, but maybe I am still a little orange since all year round I am eating squash, sweet potatoes and carrots at least once a day.  But not as much as the every day squash dinner that I used to do.  I was pretty obsessed in the Fall and Winter. I mean, it is pretty delicious, and I pretty much love it any way that it is prepared.  Roasted and stuffed is my favorite.  But sometimes you end up with a giant squash, and you bake one side for dinner to stuff and have an extra one, so what do you do with that? Well, I like to swap it out for pumpkin in baked goods, add it to hummus, or add it to things you don’t expect it in.  Like mac and cheese, or the Vegan Roasted Squash Garlic Nacho cheese I made last week.  I honestly did not set out to make nacho cheese, I set out to make a roasted garlic squash dip that I decided would be good made into a nacho cheese with something rich like cashew butter added to it.

    So, it morphed into nacho cheese.  I have corn tortilla chips on hand at all times, because they are my crunchy savory indulgence of choice with guac or salsa, so I was excited about the idea of nacho cheese.  I remember back in middle school, for lunch I would buy nachos with cheese a lot. I know, totally not healthy, and I am sure it was not real cheese but that didn’t stop me and I don’t think I cared about healthy food at that point, I loved the stuff. I mean, who doesn’t love gooey nacho cheese until they find out what is actually in it?!  Funny story though, one time at lunch (still in middle school), someone accidentally spilled nacho cheese on my head.  It was a gooey mess, and I was not happy at the time, but now looking back in it the situation was kind of funny. It didn’t deter me from eating it though.  It was a middle school lunch favorite for me.  As an adult though, I don’t think I have actually eaten nacho cheese ever.  Because I have tried to eat healthy since I was about 18, and the fake stuff in the usual nacho cheese was unappealing.  But…the idea of a healthy nacho cheese made with squash sounded awesome!  I could enjoy one of my old favorites and it would still be healthy!

    So, I was excited about this nacho cheese.  It is mostly squash, but the ingredient that makes it so good is the 4 heads of roasted garlic I added.  Before you go thinking 4 heads???  Yes, but when roasted they mellow out and become super delicious and almost a little sweet and rich.  I added cashew butter to that to make it silky and cheesy as well as some nutritional yeast and miso to give it even more of a cheesy flavor.  And, nacho cheese needs a little kick so it needed chipotle powder as well.  It turned out sooo good!  I am not going to lie, I ate most of a batch with my chips in one sitting. If you are looking for a healthier nacho cheese alternative, give this recipe a try!

    Vegan Roasted Squash Garlic Nacho Cheese
    Makes about 1 1/2 cups

    Ingredients:

    • 4 heads garlic
    • 1 cup cooked squash
    • 3/4 cup filtered water
    • 1/2 cup cashew butter
    • 1 Tbsp white miso
    • 2 Tbsp nutritional yeast
    • 1/2 tsp chipotle powder
    • 1/2 tsp sea salt or to taste

     

    Instructions:

    1. Preheat the oven to 425F degrees.
    2. Cut just the tops off of each head of garlic to expose the cloves, then wrap them in foil.
    3. Place the garlic in the oven and roast for about 45 minutes to 1 hour until the garlic is soft and tender.  Remove from the oven and let cool.
    4. Squeeze the garlic cloves out of the papery skins into a blender or food processor.
    5. Add all other ingredients and blend until smooth.
    6. Enjoy!
  • Vegan Cheesy Hasselback Potatoes

    Vegan Cheesy Hasselback Potatoes

    Monday was kind of a rainy dreary day here in Minnesota.  Everyone was excited about the lunar eclipse taking place, but it ended up being covered by clouds.  Eric and I were hoping to see it, but instead we went out for a walk with our umbrellas.  It was one of those days where the weather makes you tired and you want to just curl up and watch movies.  I had a big bag of potatoes that needed to be eaten and I figured this was just the day to use them. After all, potatoes are one of the best comfort foods!  I thought about mashed potatoes, tater tots, or just roasted potatoes, but I wanted to do something more fun with them.  I decided on a vegan version of hasselback potatoes. I had seen a version on Pinterest for parmesan hasselback potatoes, and I figured I could make cheesy vegan potatoes with some nutritional yeast to make them a bit crispy instead.

    I have always seen this type of potato dish, and always wanted to try it but never have for some reason.  Maybe all of the little cuts into the potatoes intimidated me.  They sounded time consuming. But actually these ended up being fairly quick to prep.  They took a while to bake, but that gives you time to relax, or prepare something to go with them.  Most recipes for hasselback potatoes have lots of butter, but I used avocado oil instead.  Because it is vegan of course, and because it is neutral and stands up to high heat.  I coated the potatoes with plenty of nooch as well as some thyme, sea salt, garlic and pepper, to keep it simple.  A good hour plus in the oven later, my house smelled wonderful.  I don’t know about you, but nutritional yeast is a life saver for anyone who is craving something cheesy.  Good on popcorn or pasta dishes, or now roasted potatoes!

    They turned out delicious!  Cheesy tasting with just the right amount of garlic and thyme for aromatics.  Some of the potato at the edges got nice and crispy like chips, which was delicious, but then the inside ones were nice and tender.  These would be delicious served with a vegan porterhouse “steak” from the Herbivorous Butcher, or some sauteed tempeh, or my Chickpea Cutlets with Mushroom Gravy.  They turned out even more delicious than I thought, and I definitely forgot about the crummy weather outside.  So the next time you are in the mood for some comfort food potato style, give these a try!

    Vegan Cheesy Hasselback Potatoes
    Serves 5

    Ingredients:

    • 10 medium organic Yukon Gold potatoes
    • avocado oil or olive oil
    • 1 cup nutritional yeast
    • 1/2 tsp sea salt
    • 1/4 tsp black pepper
    • 2 tsp dried thyme
    • 2 garlic cloves, minced

     

    Instructions:

    1. Preheat the oven to 400F degrees, and oil a sheet pan.
    2. To prepare the potatoes, place one on a cutting board, and set 2 chopsticks on either side of it lengthwise (this will prevent you from cutting all the way through).  Use a knife to cut it into 1/8 inch thick slices crosswise, and set on the pan.  Repeat with the remaining potatoes.
    3. When they are all cut, drizzle each one with the avocado oil, being sure it covers all of the potato and gets in the sliced part too (being careful not to break it).
    4. Combine the nutritional yeast, sea salt, pepper, thyme, and garlic in a bowl, and mix up.
    5. Roll each potato in this mixture, and sprinkle a little between each cut.  Place back on the tray.  Repeat with other potatoes.
    6. Drizzle with a little more oil, and sprinkle with some of the leftover nutritional yeast mixture.
    7. Place in the oven and bake for about 1 hour and 15 minutes until the potatoes are tender and browning slightly.
    8. Remove from the oven and let cool for a few minutes before serving.

     

     

     

  • Vegan Spice Crusted Chevre

    Vegan Spice Crusted Chevre

    Before I went vegan, I used to buy tubs of local chevre at the co op all the time.  It was mild, slightly tangy (without being goaty) and delicious.  I would top salads off with it, eat it with fruit for dessert, or spread it on toast.  It was a staple.  So, of course I had to figure out how to make a vegan chevre.  At the time, there were not as many good store bought vegan cheeses out there, or they were expensive so that is why I chose to make my own.  I have made it many times over the years, and although the recipes change slightly depending on what I have on hand, it is always good.  Cashew based chevre is the most wallet friendly, but it is pretty amazing made with pine nuts or macadamia nuts if you happen to have some on hand. I don’t usually so cashews it is, and it is still darn delicious.  So delicious that in fact my boyfriend Eric loves it too even though he is not vegan.  I have never served it to anyone and had them not like it.  In fact most people are pleasantly surprised how good it is.  I always add a little something to give it a touch of tang, but it never has that off putting goat aroma that regular goat cheese sometimes has that people don’t like.

    I decided to make some last week because I wanted to serve it on a salad I would be making, and I decided to make a spice crusted one.  I love the aroma of spices like cumin and coriander so those were the main two I used.  I like to sprinkle them on my salads sometimes for extra flavor and crunch, so I knew they would be delicious with the nut chevre.  I added in some red pepper flakes and thyme as well, since I love all of those flavors together, and it smelled amazing!  It tasted even better.  I like the crunch of the spices on the smooth chevre.  This is good eaten just as is, plain honestly, but who sits and eats a log of just cheese.  Well, me maybe.  But I didn’t this time because I wanted to save some for that salad I was making.  This cheese would also be good with crackers of course, or veggies, such as stuffed celery like my Grandma used to make.  Or even spread on bagels or toast.  I will leave it up to you what you serve it with.  If you think vegan cheese can’t be good I do hope you give this a try.  I have a strong feeling you will love it.

    Vegan Spice Crusted Chevre
    Serves 10

    • 2 cups raw cashews, soaked for 4 hours, and drained
    • 1/4 cup filtered water
    • 1 Tbsp lemon juice
    • 1/2 tsp sea salt (or to taste)
    • 1/3 cup raw coconut butter, warmed to liquid
    • 1 1/2 Tbsp cumin seeds
    • 1 1/2 Tbsp coriander seeds
    • 2 tsp thyme
    • 2 tsp red pepper flakes

     

    Instructions:

    1. In a high speed blender combine the soaked cashews, filtered water, lemon juice, salt and coconut butter and blend until smooth.
    2. Pour into a bowl, place in the freezer for about 10-15 minutes until it is easier to work with, then scrape onto a piece of plastic wrap, and shape into a log while wrapping tightly.
    3. Place in the freezer for about 15 minutes until more firm (you want it to hold shape, but still stick to the herbs).
    4. Crush the herbs slightly with a mortar and pestle to make them more aromatic.
    5. Place the spices on a plate, then roll the log in them. Place in the refrigerator until firm, a few hours. Then enjoy!
  • Creamy Vegan Mac and Cheese (GF)

    Creamy Vegan Mac and Cheese (GF)

    I loved anything with cheese when I was little. Grilled cheese, mac and cheese, cheesecake.  I mean cheese was delicious.  I begged my Mom to make mac and cheese a lot, and what I liked was the boxed variety.  We always had some on hand, but what we didn’t usually have on hand was milk.  My Mom was not much of a milk drinker so we didn’t have any unless we specifically bought it for a recipe.  But one time I wanted mac and cheese and we had no milk.  So my Mom improvised and added apple juice and some mustard to the boxed mac and cheese.  It may sound really weird, but I ended up loving it so much that I always wanted her to make it that way.  It worked out because we usually had juice on hand. It had a delicious tangy cheesy flavor that I craved.  Whereas the normal recipe on the box was kind of blah.  So that is my random funny story about mac and cheese.  When I got older and started cooking more I made mac and cheese occasionally, but it usually had special stuff in it like veggies or something to give it some healthy qualities and some kind of fancy blend of cheese to make it taste delicious.

    When I went vegan of course, I had to change up the way I made it and get creative.  Cashew mac and cheese is pretty darn delicious, but I don’t always want my entire sauce made out of cashews because they can be pricey, so I have found I like to add other ingredients to make a creamy sauce and just some cashew butter so it still tastes rich but is more wallet friendly and not so heavy.  One of my favorite things to make cheese sauce out of is sweet potatoes.  The white fleshed variety that is a little less sweet and more savory work perfect for it.  They make a silky sauce once blended up with cashew butter and once you add in a few special ingredients to give it a cheesy flavor, it is amazing!  Not only that, then you are getting a serving of veggies without even realizing it.

    I use whatever pasta I have on hand normally, but since I found some actual elbow pasta that was gluten free I thought I would make a classic mac and cheese this time.  I kept is simple, no mix ins since I served a salad on the side instead.  This reminded me of the mac and cheese I had as a kid but of course the ingredients are real and I feel good after eating it, not sluggish.  So, the next time you are craving rich mac and cheese, give this a try!

    Creamy Vegan Mac and Cheese (GF)
    Serves 4

    Ingredients:

    • 2 cups mashed sweet potato* (the white fleshed variety)
    • 1 cup hot filtered water (or as needed)
    • 1/3 cup raw cashew butter
    • 1 medium garlic clove
    • 2 tsp stone ground mustard
    • 1 Tbsp apple cider vinegar
    • 1 Tbsp white miso (optional)
    • 1/4 cup plus 2 Tbsp nutritional yeast
    • 1/8 tsp cayenne pepper
    • 3/4 tsp sea salt (or to taste)
    • 1/4 tsp turmeric powder
    • 16 oz organic gluten free elbow pasta

     

    Instructions:

    1. Combine the sweet potato, water, cashew butter, garlic, mustard, cider vinegar, yeast, cayenne, sea salt and turmeric in a high speed blender and blend until smooth and the consistency of cheese (if it is too thick add a little more water).  Set aside.
    2. Cook pasta according to package directions, drain, then place back in the pot, add the cheese, and stir to coat.  Pour into a serving dish, and serve!

    *To cook the sweet potatoes, I like to roast them in the oven.  Take a large sweet potato, poke a few holes in it, and cut in half lengthwise.  Place cut side down on a sheet pan lined with parchment and bake for about an hour at 400F degrees or until tender.  Remove from oven and let cool before mashing.

  • Spring Minted Pea Pasta and Vegan Garlic Chive Cheese

    Spring Minted Pea Pasta and Vegan Garlic Chive Cheese

    Before I went vegan I thought that Boursin cheese was some pretty delicious stuff.  If you have never heard of it, it is a spreadable, soft cheese filled with lots of garlic, and some herbs. It is versatile stuff.  It can be spread on crackers or used like a cream cheese, or stirred into hot pasta for a creamy sauce, or stuffed into things to be baked.  Anything with garlic and cheese always got my attention.  I saw a commercial for it recently and I thought to myself, why not veganize it?!  I could use it for the same types of things, and I have made lots of delicious nut cheeses in the past, so I knew it would turn out.  Plus, I had been looking for an excuse to make more cheese.  So, I gave it a go!

    I used a mixed cashew and macadamia nut base for mine, but of course you can use either of the nuts and it will be amazing. This is my go to vegan cheese base.  I added in some lemon juice for tang, sea salt, and of course the all important garlic, chives and parsley with a touch of white pepper.  It was a delicious mixture even before chilled, and I could not stop sampling it.  Once it was chilled and shaped into classic little rounds I could not wait to try it!  It was even more delicious once the flavors had melded (I had let mine sit overnight), and I could not wait to use it in some dishes!

    First, I decided to make a Spring pasta.  I used an edamame pasta which is gluten free, and packed with protein.  Win win all around.  Plus it is a lovely green color!  I added in some peas, greens, lemon and olive oil with a little sea salt.  Topped off with the cheese it was simply yummalicious!  Sometimes simplest is best when it comes to dinners. This came together quick and it was just what I wanted. I am sure you can think of a lot of delicious uses for the Vegan Garlic Chive Cheese too!  So, next time you are craving cheese, give it a try!

    Vegan Garlic Chive Cheese
    Serves 10

    • 2 cups raw cashews (or raw macadamia nuts), soaked for 4 hours, and drained
    • 1/4 cup filtered water
    • 1 Tbsp lemon juice
    • 1/2 tsp sea salt (or to taste)
    • 1/3 cup raw coconut butter, warmed to liquid
    • 1 Tbsp dried chives or 2 Tbsp chopped fresh chives
    • 2 tsp dried parsley, or 1 Tbsp fresh parsley
    • 2 garlic cloves, minced
    • 1/8 tsp white pepper

     

    Instructions:

    1. In a high speed blender combine the soaked cashews, filtered water, lemon juice, salt and coconut butter and blend until smooth.
    2. Pour into a bowl, stir in the chives, parsley, garlic, and pepper and place in the freezer for about 10-15 minutes until it is easier to work with, then scrape onto 2 pieces of plastic wrap, and shape into small wheels while wrapping tightly.
    3. Place in the refrigerator until firm, a few hours. Then enjoy!

     

    Spring Minted Pea Pasta
    Serves 2

    Ingredients:

    • 4 oz organic edamame spaghetti pasta
    • 1 cup fresh or frozen organic peas
    • 3 Tbsp fresh mint, chopped
    • 2 Tbsp lemon juice
    • zest of one lemon
    • 1 Tbsp olive oil
    • sea salt to taste
    • 1 round Vegan Garlic Chive Chevre

     

    Instructions:

    1. Cook the pasta according to package directions.
    2. Once the pasta has finished cooking, drain it, allow it to cool for a few minutes, and toss it together with the peas and all other remaining ingredients.  Serve! Please note the chevre melts and turns creamy as the pasta sits depending on how hot it is, turning into a delicious sauce.  If you do not want it to melt, serve the pasta at room temperature (allowing it to cool completely).

     

  • Vegan Florentine Pizza

    Vegan Florentine Pizza

    Florentine Pizza 3

    Do you ever accidentally buy too much of something, and realize that you need to use it up fast before it starts to go bad?  Well, I have.  I sometimes buy things like large containers of greens thinking I will eat more than I end up eating in a week, or I just don’t use them up fast enough.  Well, I am not one to waste things.  So I find ways to use them. I had bought a big thing of spinach, and at the end of the week, I said to myself, this needs to be eaten.  Like now.  So, I came up with a delicious recipe to use that large amount of spinach, a vegan Florentine pizza!  Because pizza is always good, especially on a cold Winter day.  It was 8F degrees, I think that qualifies as cold.  I was excited about this pizza, I had some vegan mozzarella in my freezer that I had already made, and ingredients to make a ricotta cheese for the spinach portion, so it was perfect.

    Florentine Pizza 2

    I had this huge bag of sunflower seeds, and I decided to make a nut free ricotta cheese with some of them.  Because I know there are a few nut free peeps that read this blog, and I want them to be able to enjoy recipes too.  I blended up the sunflower seeds like I would cashews with my other typical cheese ingredients in the blender and it turned out yummy!  I knew it would be good mixed with the spinach and spread over the pizza.  I have made creamed spinach before, and this was sort of like that only with cheese instead of the cream.  I sautéed the spinach with little garlic and olive oil before I mixed it into the cheese, and the combination was delicious!  Once it was spread over the crust, sprinkled with mozzarella and ready to bake, I thought, this is going to be good!  What’s not to like about cheese, greens and pizza?!

    Florentine Pizza 1

    It turned out super tasty, and decided to be nice and save some for Eric, who was at work at the time.  I may have eaten whole large pizzas by myself when I was in high school, but now I practice a bit more restraint.  At least this one comes with healthy greens!  Who says vegans can’t have delicious pizza with gooey cheese?!  This is way better than the traditional chain takeout pizza I had as a teenager, and way healthier!

    Florentine Pizza

    Vegan Florentine Pizza

    Makes one 14 inch pizza

    Vegan mozzarella Cheese:

    • 1 15 oz can full fat organic coconut milk
    • 2 Tbsp arrowroot starch
    • 1/4 cup plus 1 Tbsp filtered water
    • 3 Tbsp agar flakes or 1 Tbsp agar powder
    • 2 tsp lemon juice
    • 1 tsp sea salt or Himalayan salt
    • 1 Tbsp virgin coconut oil
    • 1 tsp guar gum

     

    1. To make the mozzarella cheese, heat the coconut milk in a saucepan until it comes to a simmer.
    2. Meanwhile, dissolve the arrowroot starch in the water and set aside.
    3. Once the coconut milk has come to a simmer, add the agar flakes, and heat until they are dissolved (mine took about 8 minutes, if you are using the powder, it should dissolve within one minute).
    4. Next, add the lemon juice and sea salt to the coconut milk.
    5. Mix the coconut oil with the guar gum so that the guar gum does not clump up.
    6. Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use.

     

    Pizza Dough:

    • 1 1/2 cups gluten free all purpose flour
    • 1 Tbsp olive oil
    • 1/2 tsp sea salt
    • 1/2 tsp xanthan gum
    • 1/2 cup plus 1 Tbsp filtered water

     

    1. To make the pizza crust, combine the flour, xanthan gum and sea salt in a bowl, and whisk until well blended. Add the oil and water, and mix in until you have a soft dough.
    2. Turn out onto a sheet of parchment paper with a light dusting of flour, and roll out into a 14 inch circle.  Set aside.

     

    Sunflower Seed Ricotta:

    • 1 cup raw sunflower seeds, soaked in filtered water 1 hour and drained*
    • 1/2 cup filtered water
    • 1/4 tsp sea salt
    • 1/2 Tbsp lemon juice
    • 2 tsp white miso (optional)
    • 2 Tbsp nutritional yeast (optional)

    To make the ricotta, combine all ingredients in a blender and blend until smooth.  Set aside.

     

    Spinach:

    • 1 Tbsp olive oil
    • 8 cups of spinach
    • 2 garlic cloves, minced
    • sea salt to taste

     

    1. To make the spinach, heat the olive oil in the bottom of a pot, add the spinach, garlic and salt and cook until the spinach is just wilted.
    2. Add the ricotta, and stir until blended.

     

    Pizza Assembly:

    1. Pre-heat the oven to 400F degrees.  Set a pan on the center rack with an upside down sheet pan, or a pizza stone set on it. Brush the crust with olive oil, sprinkle with sea salt, and slide the parchment with the crust on it onto the stone.
    2. Bake crust for 10 minutes, then remove the crust from the oven (still on the parchment). Top the crust with the ricotta spinach mixture spreading around evenly. Then top with the cheese, making sure it is all evenly distributed.
    3. Place the pizza in the oven, turn up the temperature to 475F and bake for 20-25 minutes until the cheese is bubbling and starting to brown (keep an eye on it after 15 as some ovens cook faster than others). Remove the pizza and parchment from the oven, slide pizza onto a cutting board or plate, slice and enjoy!

    *If you are not a sunflower seed fan, you may use raw soaked cashews instead.

  • Vegan Rosemary Sage Cranberry Chevre

    Vegan Rosemary Sage Cranberry Chevre

    rosemary-sage-cranberry-chevre-2

    I used to be a huge cheese eater before I decided to go vegan.  In fact, I had said “I could never give up cheese, people who have to live without it must be so sad”.  But I could not have been further from the truth.  The fact is, there are many great vegan cheeses out there, or recipes for them, and you just have to find the ones that suit you.  If I am buying a cheese, I like Punk Rawk Labs, or Miyoko’s Kitchen the best.  One of my favorite cheeses was always chevre, so when I make vegan cheese, I make that type the most.  Also, it is easy to make, some of the others involve more complicated steps.  This one is pretty much blend, shape and chill.  I like it with crackers, or crumbled on top of a salad, or even with some fruit for dessert (that was my favorite way to eat the dairy variety back in the day).  I hadn’t made any cheese in a while, so I decided to last week because I was craving some.

    rosemary-sage-cranberry-chevre-3

    I wanted something seasonally flavored, so I decided to add some herbs to it.  My Mom had given me an herb pot over the Holidays with rosemary, sage, and thyme, and it is still looking so lovely, so I thought, why not? I picked the rosemary and sage this time, because thyme is usually my go to Winter herb and I decided to switch it up.  Rosemary and sage are so fragrant, and a little goes a long way.  I don’t know about you, but the smell of those herbs brings back good memories of Holiday feasts.  The herbs added pretty little flecks of green, but I decided it would be even more lovely with some red and a little sweetness, so I added cranberries.

    rosemary-sage-cranberry-chevre

    It was easy to make, and so delicious!  Aromatic, cheesy, melt in your mouth, with a hint of herbs.  This is good with apples or pears on a salad (or just the fruit), with crackers of course, or even crumbled over pasta (a butternut squash pasta would be perfect). Vegans are sooo not deprived when it comes to good food.  We can have delicious cheese too, without animals being abused for it!

    rosemary-sage-cranberry-chevre-1

    Vegan Rosemary Sage Cranberry Chevre
     Serves 10

    2 cups raw cashews, soaked for 4 hours, and drained
    1/4 cup filtered water
    1 Tbsp lemon juice
    2 tsp white miso (optional
    1/2 tsp sea salt (or to taste)
    1/3 cup raw coconut butter, warmed to liquid
    1 Tbsp fresh rosemary leaves plus additional for coating
    2 large fresh sage leaves plus additional for coating
    1/3 cup dried cranberries

    In a high speed blender combine the soaked cashews, filtered water, lemon juice, miso, salt and coconut butter and blend until smooth. Add the herbs and cranberries, and pulse in the blender at a low speed until chopped (alternatively, chop by hand and stir it in).  Pour into a bowl, place in the freezer for about 10-15 minutes until it is easier to work with, then scrape onto a piece of plastic wrap, and shape into a log while wrapping tightly. Place in the freezer for about 15 minutes until more firm (you want it to hold shape, but still stick to the herbs). Place the rosemary and sage for coating on a plate, then roll the log in the herbs. Place in the refrigerator until firm, a few hours. Then enjoy!

  • Vegan Pumpkin Cranberry Chevre

    Vegan Pumpkin Cranberry Chevre

    It has been beautiful here lately!  Normally in November it is about 20 degrees cooler and we are all bundling up in hats and coats, but I actually am able to go out for my runs in shorts, wear t-shirts during the day, and enjoy the season!  The sunsets have been awesome, and I have taken out my road bike a lot lately to tour the scenery.  It has been especially beautiful, the colors on the trees seeming to hang around longer than usual and only just starting to come to an end.  I am just thankful for all of this because here in Minnesota we definitely get enough winter whether it lasts 3 months or 5.  So, I will take all of the colorful warmer days and enjoy them to their fullest!  I am also sooo into all of the flavors of fall.  Apples, pumpkins, root veggies, brussels sprouts, squash and cranberries making frequent appearances in my home.  I am always up for creating new recipes using them, because I wait all year for this!  I saw a pumpkin chevre at the store this week, and I was inspired to create a vegan version.

    vegan-pumpkin-cranberry-chevre-3

    I used to be a huge cheese eater before I went vegan.  In fact, every week I would go to a local cheese shop that had hundreds of different kinds of cheeses, pick out a few to try and learn about them.  I had a few favorites, but one that I had to buy over and over again was always just simple chevre.  I thought I would have to give it up when I went vegan but that is far from the case.  I have figured out how to make vegan chevre that is even better than any of the dairy varieties.  Even skeptics have tried the chevre that I make and agree it is good.  Real dairy actually kind of grosses me out now that I know the process the animals go through and what it actually is.  Just not something that makes me feel good at all, so I will take my vegan cheese thank you very much!

    vegan-pumpkin-cranberry-chevre-1

    So, back to this pumpkin chevre, it sounded interesting and really tasty so I had to make some!  For the base, I used a combination of cashews and coconut milk to make it rich like real cheese.  I added in a little coconut butter to thicken it properly, and dates to sweeten it.  The classic pumpkin pie spices were also included, although in an amount light enough for it to still taste like chevre and not just pumpkin pie.  I was going to make it plain like that but decided that dried cranberries would make it much prettier and festive.  This cheese was bomb!  Sooo delicious, and I am sure way better than the dairy version.  This is good with crackers of course, or apples, or crumbled atop a fall salad, or just good for snacking on in general!  So, if you are craving cheese, you know what to make!

    vegan-pumpkin-cranberry-chevre

    Vegan Pumpkin Cranberry Chevre
    Serves 8-10

    Ingredients:

    • 1 cup raw cashews, soaked in filtered water for at least an hour and drained well
    • ½ cup full fat organic coconut milk*
    • 1/4 cup pumpkin puree
    • 1/2 cup raw coconut butter, warmed to liquid
    • 1/3 cup soft, pitted medjool dates
    • ¼ tsp sea salt
    • 1 tsp cinnamon
    • 1/2 tsp ginger
    • 1/8 tsp cloves
    • 1/8 tsp nutmeg
    • 2 tsp apple cider vinegar
    • 1/2 cup dried cranberries

    Directions:

    1. In a high speed blender, combine the cashews, coconut milk, pumpkin, coconut butter, dates, sea salt, lemon juice, and blend until smooth. Mix in the cranberries.
    2. Pour into a bowl, and place in the freezer for about 30 minutes until more firm, them scoop onto a piece of plastic wrap and roll into a log.  Place in the refrigerator until firm, a few hours.
    3. Once chilled enough,

    *If you want to make this raw, you may use raw coconut milk and use 1/4 cup very finely chopped raw pumpkin, squash or carrot instead of the pumpkin puree.

  • Vegan Double Berry Chevre

    Vegan Double Berry Chevre

    One of the most popular things I hear from people when I tell them I am vegan is that they could never do it, because they could never give up cheese.  Well, guess what?  I used to think the same thing.  When I was vegetarian I actually ate loads of cheese making things like pizzas, French onion soup topped off with cheese, lasagna, and cheesecake.  I never thought I could give it up.  But I did…and it really wasn’t hard once I realized that there are so many great vegan options to replace it with, most of them that can actually be made in my own home!  Although I love melty cheese, and I have come up with a replacement for that, chevre used to be another favorite of mine.  In fact, I ate it ever day at one point in my life.  I loved it with fresh berries or on top of baked pears or apples for dessert or sprinkled over salads.  Every time I went to the local co op I would stock up, so much so that they actually remembered me and my cheese habit and teased me about it.  I would buy a lot at a time to get me through the week.

    Vegan Double Berry Chevre 3

    Well, I luckily I can make a vegan version of chevre that is pretty bomb and just as good as the dairy stuff.  I use a base of either cashews or macadamias (if I feel like splurging), and it tastes rich and delicious!  It is actually one of Eric’s favorite things, even though he isn’t vegan.  He has asked me many times, when are you making that cheese stuff again???  Well, I decided to make some a few days back, but I was in a little bit of a sweet mood, so I added berries to it.  Berry cream cheese was one of my absolute favorite things as a kid.  I begged my Dad to buy blueberry bagels and strawberry or raspberry cream cheese because that was my favorite combo.  This cheese ended up kind of tasting like that.  But better of course.

    Vegan Double Berry Chevre

    I didn’t load this up with sweeteners, throwing in a few dates along with the berries did the trick because the berries were plenty sweet.  I used freeze dried berries in this because that is what I happened to have on hand, and I wanted this cheese to be firm enough to cut (real berries would have made it too soft, but if spreadable cream cheese is what you are going for you can use fresh, just use less).  It tasted delicious!  Now, if only I had some vegan blueberry bagels…I would be set!  This is actually awesome served with fruit though or crackers.

    Vegan Double Berry Chevre 2

    Vegan Double Berry Chevre
    Serves 8-10

    Ingredients:

    • ½ cup raw cashew butter
    • ½ cup full fat organic coconut milk*
    • ¾ cup freeze dried raspberries and strawberries
    • 3 Tbsp raw coconut butter, warmed to liquid
    • 2-3 soft, pitted medjool dates
    • ¼ tsp sea salt
    • 2 tsp lemon juice
    • 1/2 cup crushed freeze dried raspberries and strawberries for coating the cheese

     

    Directions:

    1. In a high speed blender, combine the cashew butter, coconut milk, 3/4 cup dried berries, coconut butter, dates, sea salt, lemon juice, and blend until smooth.
    2. Pour into a bowl, and place in the freezer for about 30 minutes until more firm, them scoop onto a piece of plastic wrap and roll into a log.  Place in the refrigerator until firm, a few hours.
    3. Once chilled enough, roll in the dried berries, and serve!

    *If you want to make this raw, you may use raw coconut milk.



  • Vegan Roasted Red Pepper Basil Chevre Roll Ups

    Vegan Roasted Red Pepper Basil Chevre Roll Ups

    Vegan Roasted Red Peppers Stuffed with Basil Chevre 4

    When I was in college, my Mom and I liked to go to a Spanish tapas restaurant that served these amazing, flavorful little plates (tapas), and the best part about it was being able to try a bunch of different things and share them with each other. I liked them all, but there were a few that were my favorites. They had these cheese stuffed roasted red peppers that stood out to me as the tastiest. I have always loved roasted red peppers, they are easy to make yourself at home, but you can also find them at most grocery stores. Just make sure they are organic ones made with quality ingredients and no bad preservatives. I have made the cheese stuffed peppers at home before (this was before I was vegan actually), and they were wonderful. Of course like everything else I put my own spin on them. Kind of surprising I have never recreated them in a vegan version, but I was given a few red bell peppers from the reject pile for free at work (they were slightly damaged, but hey, they were beautiful in my eyes because I got to create something with them) and decided to go for it!  The peppers they used at the restaurant were not bell peppers, they were these little red ones, but I thought bell would work just as well if I rolled them up into little packages.

    Vegan Roasted Red Peppers Stuffed with Basil Chevre 3

    I roasted them in my oven to flavorful perfection, skinned them, and they were ready to roll!  I made w basil chevre with fresh basil from my patio, lemon juice and some scallions for flavor.  It was delicious stuff, and I could have eaten a bowl of it with chips but it was even better once it was paired with the sweet and savory red peppers.  They made the cutest little roll ups!  I drizzled a little lemon juice mixture over them to give them a pop of flavor and they were wonderful!  Savory little pockets of deliciousness describes them perfectly.  I was always a cheese lover before I went vegan and now I am a vegan cheese lover.  I think non-vegan me would not have known this wasn’t real cheese, because it was sooo good in the peppers!  These would be so pretty to serve as an appetizer at a party.  But of course, you can be like me, the extreme introvert who doesn’t throw many parties, and just eat them at home and share with your boyfriend if you want.  At any rate, they are delicious no matter who you share them with, so give them a try!

    Vegan Roasted Red Peppers Stuffed with Basil Chevre

    Vegan Roasted Red Pepper Basil Chevre Roll Ups
    Serves 4

    Peppers:
    2 large bell peppers, cut in half lengthwise, and seeded
    olive oil

    Filling:
    3/4 cup raw cashew butter
    1/4 cup coconut butter, warmed to liquid
    1/3 cup filtered water
    2 tsp lemon juice
    1/4 tsp sea salt
    2 Tbsp chopped fresh basil
    1 scallion, sliced

    To finish:
    1 Tbsp lemon juice
    1 Tbsp olive oil
    1 tsp finely chopped basil
    good pinch sea salt

    Instructions:

    1. Preheat the oven to 400F degrees.

    2. oil a sheet pan, and the peppers (with just enough oil to coat but not too much) with the olive oil, and place the peppers cut side down on the pan. Place in the oven, and roast for about 30 minutes until they are softened and they are beginning to brown at the edges. Remove from the oven and let cool until cool enough to handle. Remove the skins carefully.

    3. To make the chevre, whisk together all ingredients in a bowl until well blended. Set aside.

    4. When ready to assemble, cut each pepper half in half (top to bottom). Spread some of the chevre over each piece about 1/4 inch thick, then roll up and secure with a toothpick. Place on a plate.

    5. Whisk together the lemon juice, olive oil, basil and sea salt and drizzle over the roll ups. Serve!



  • Vegan Herbes de Provence Chevre

    Vegan Herbes de Provence Chevre

    Herbes de Provance Chevre 3

    I used to be a huge cheese eater before I went vegan. There was a point in time, I would go to the local cheese shop every week and pick out a different cheese to try. There are hundreds to choose from, so I always had a new one to try. Usually, it ended up on my weekly pizza, but sometimes I enjoyed it for dessert with fruit. I said to myself, I could never give up cheese. But guess what? a few years later I did give up cheese. Well, I gave up dairy, and at that point, I did not think there was a good substitute for cheese. I was not a fan of the store bought stuff that was available at the time that was vegan. That is, until I discovered making my own. I made my own vegan chevre and it was even better than the dairy version I used to enjoy. Chevre was a cheese I had eaten often, topping off salads, or for dessert with berries. So, I was super happy when I was able to make it vegan. I have since figured out to make my other favorite vegan cheeses too, so I never miss dairy cheese. In fact, now to me dairy cheese is kind of gross to me, and when you read about what the animals go through to make it, you do not want to eat it. On a side note, since I went vegan there are a lot more vegan cheese options in stores now that there weren’t before and they are actually good. Miyoko’s Kitchen, Punk Rawk Labs and Kite Hill are wonderful brands you can buy at the store if you do not have time to make cheese.

    Herbes de Provance Chevre 1

    I decided a few days back that it had been too long since I made chevre last, and I wanted some to top salads with so I made a batch. Not just plain old chevre though, Herbes de Provance chevre.  I tried one in the past when I used to eat dairy, and it was amazing.  So, I wanted to make my own version and see if I liked it better.  I told Eric I was making some, and he was like “Heck yeah!  I love your chevre!” I think he might like it even more than me which means a lot because he used to be a big cheese eater.  I was excited about this cheese too.

    Herbes de Provance Chevre 4

    It is really quite easy to make if you have a high speed blender and a little time to let it sit.  But how did it taste?  Wonderful.  It is good with crackers, but it is awesome to crumble on top of a salad with butter lettuce, toasted almonds, fresh berries, and a light vinaigrette.   If you feed this to omnivores, I can guarantee you they will think that it is real cheese and not vegan.  It is awesome stuff.  If you are skeptical try it out!  Not a fan of cashews or allergic to them?  You may swap them for raw macadamia nuts, or almonds instead.  Keep in mind though each nut has its own unique and wonderful flavor, so each of these variations will taste a little different.

    Herbes de Provance Chevre
    Vegan Herbes de Provence Chevre
    Serves 10

    2 cups raw cashews, soaked for 4 hours, and drained
    1/4 cup filtered water
    1 Tbsp lemon juice
    1/2 tsp sea salt (or to taste)
    1/3 cup raw coconut butter, warmed to liquid
    1 Tbsp thyme
    1 Tbsp basil
    1 Tbsp marjoram
    1 Tbsp rosemary
    1 Tbsp lavender
    1 Tbsp tarragon

    In a high speed blender combine the soaked cashews, filtered water, lemon juice, salt and coconut butter and blend until smooth. Pour into a bowl, place in the freezer for about 10-15 minutes until it is easier to work with, then scrape onto a piece of plastic wrap, and shape into a wheel while wrapping tightly. Place in the freezer for about 15 minutes until more firm (you want it to hold shape, but still stick to the herbs). Place the herbs on a plate, then roll the wheel in the herbs. Place in the refrigerator until firm, a few hours. Then enjoy!



  • Vegan Spinach Artichoke Pizza

    Vegan Spinach Artichoke Pizza

    Spinach Artichoke Pizza 3

    I always enjoyed spinach artichoke dip as a child.  Of course, who wouldn’t, it is packed with creamy dairy and artichoke hearts.  It was delicious to me at that point in my life.  Dairy turns me off now, and I really haven’t had any spinach artichoke dip in 15 years, but I got it into my head the other day that a vegan version would be really good.  So, I made one.  It was really good, even better than I remember the old one being, so instead of just eating it, I decided to use it as a topping on pizza.

    Spinach Artichoke Pizza 4

    Because we all have to make something a bit indulgent once in a while, right? Plus I was going to be sharing it with Eric and he loves this sort of thing. I had some frozen vegan mozzarella cheese on hand too, so it was perfect!  All I had to do was make the crust really.  I topped it off with some more artichokes and spinach, because one can never have too many veggies, and it was decadent so it needed some lightness.

    Spinach Artichoke Pizza 2

    It turned out so delicious!  Definitely comfort food, but a nice crunchy crust, gooey topping, and savory artichokes and spinach.  Who says vegans can’t have pizza and cheese?!  This tasted even better than dairy cheese and artichoke dip. If you just went vegan and are missing pizza and cheese, give this a go!

    Spinach Artichoke Pizza 1

    Vegan Spinach Artichoke Pizza

    Makes one 14 inch pizza

    Vegan Mozzarella:
    (Adapted from Olives for Dinner’s Mozzarella Recipe)
    1 15 oz can full fat organic coconut milk
    2 tsp lemon juice
    1 tsp sea salt or Himalayan salt
    2 Tbsp arrowroot starch
    1/4 plus 1 Tbsp filtered water
    3 Tbsp agar flakes or 1 Tbsp agar powder
    1 Tbsp virgin coconut oil
    1 tsp guar gum

    To make the mozzarella cheese, heat the coconut milk in a saucepan, until it comes to a simmer.
    Meanwhile, dissolve the arrowroot starch in the water and set aside.
    Once the coconut milk has come to a simmer, add the agar flakes, and heat until they are dissolved (mine took about 8 minutes, if you are using the powder, it should dissolve within one minute).
    Next, add the lemon juice and sea salt to the coconut milk.
    Mix the arrowroot with the filtered water until dissolved.
    Mix the coconut oil with the guar gum so that the guar gum does not clump up.
    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container. Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use.

    Spinach Artichoke Dip:
    1 cup raw cashew butter
    1/4 cup lemon juice
    1/3 cup full fat coconut milk (the thick part from the top of the can)
    1 garlic clove
    1/2 tsp sea salt
    a dash cayenne pepper
    1 cup chopped fresh spinach
    1 cup grilled jarred artichoke hearts, chopped (canned may be used as well), drained and rinsed

    Combine the cashew butter, lemon juice, coconut milk, garlic, sea salt, cayenne and blend until smooth. Add the spinach and artichokes and pulse briefly to distribute them evenly. Remove from the food processor and set aside in a bowl in the refrigerator.

    Pizza Dough:
    2 cups gluten free all purpose flour
    1/2 tsp sea salt
    1/2 tsp guar gum
    1/2 cup plus 1 Tbsp filtered water
    To make the pizza crust, combine the flour, guar gum and sea salt in a bowl, and whisk until well blended. Add the water, and mix in until you have a soft dough.
    Turn out onto a sheet of parchment paper with a light dusting of flour, and roll out into a 14 inch circle. Set aside.

    For Pizza Assembly:
    grilled jarred artichoke hearts, drained and rinsed
    baby spinach leaves

    Pre-heat the oven to 400F degrees. Set a pan on the center rack with an upside down sheet pan, or a pizza stone set on it. Brush the crust with olive oil, sprinkle with sea salt, and slide the parchment with the crust on it onto the stone.
    Bake crust for 15 minutes, then remove the crust from the oven (still on the parchment). Spread the spinach artichoke dip over the crust, then top with the artichoke pieces then the cheese, making sure it is all evenly distributed.
    Place the pizza in the oven and bake for 20-25 minutes until the cheese is bubbling and starting to brown (keep an eye on it after 15 as some ovens cook faster than others). Remove the pizza and parchment from the oven, slide pizza onto a cutting board or plate, scatter spinach over the top, slice and enjoy!



  • Vegan Sharp Cheddar Cheeze

    Vegan Sharp Cheddar Cheeze

    Vegan Sharp Cheddar 1

    I recently had some really good vegan cheese, and it got me to thinking I should make some of my own again.  It has been a while since I have, and I usually just make the quick type that is done right away the day you start it. This time though, I wanted to make a cheddar type cheese.  So, a little more sharp with more character.  I happened to have just enough cashews in my fridge too!  Of course, macadamia nuts are my nut of choice when it comes to vegan cheese, but they are so spendy so cashews are a good substitute.

    Vegan Sharp Cheddar 3

    It is pretty simple to make, although it takes a few days.  The reason it has to sit overnight is so that the probiotic powder can do its work on the cheese to give it that tangy flavor.  I also added miso to give it even more cheese flavor, since the mac and cheese recipes I used to make always had it included.  After the cheese sat overnight, I thought it needed to be a bit more firm, so I added some coconut butter before shaping it into a little wheel.

    Vegan Sharp Cheddar

    I am calling this vegan sharp cheddar cheese, because sharp cheddar is what it reminded me of most, and I love the word cheeze for some reason.  Plus, I know some people freak out over me calling this cheese even if it is vegan (so silly, its my blog so I can call it what I want to, and hey it is cultured).  So cheeze it is.  Really good cheeze too.  I made a pasta dish with the stuff that wasn’t snacked on, which I will share soon.

    Vegan Sharp Cheddar 2

    Vegan Sharp Cheddar Cheeze

    Serves 10

    2 cups raw cashews, soaked for 4 hours, and drained

    1 tsp probiotic powder

    1/4 cup filtered water

    1 Tbsp white miso

    1/2 tsp sea salt (or to taste)

    1/3 cup raw coconut butter, warmed to liquid

    In a high speed blender combine the soaked cashews, probiotic powder, filtered water, and miso and blend until smooth.  Pour into a bowl, cover and place in a warm spot (like 70 degrees).  Let sit overnight.  When the cheese is tangy, add it to a food processor or blender and add the sea salt and coconut butter and blend until well incorporated.  Pour into a bowl, place in the freezer for about 10 minutes, then scrape onto a piece of plastic wrap, and shape into a wheel while wrapping tightly. Place in the refrigerator until firm, a few hours.  Then enjoy!



  • Vegan Totchos with BBQ Jackfruit

    Vegan Totchos with BBQ Jackfruit

    vegan-totchos-with-bbq-jackfruit-3

    I never used to care about football.  Growing up, when my family members would have it on, I would complain…”Do we have to watch this…” But about 10 years ago, I actually started to enjoy it and get into the games.  I am a Vikings fan, loyal to the Minnesota team, and they did pretty well this year compared to other years, but did not make it to the Superbowl.  That does not mean however that I will not be watching it.  I will, because it is always exciting to watch.  If not for the football, for the entertaining commercials. And of course, it is always better when you have good food to enjoy too, right?  Well, I thought I would make something in the spirit of the Superbowl.  Some Vegan Totchos with BBQ Jackfruit.

    vegan-totchos-with-bbq-jackfruit

    I have been wanting to make totchos for a while (tatertot+nachos, in case I am confusing you with the term).  I love my home made tater tots, and covered in nacho cheese?  Even better.  I made a sweet potato cheese sauce which was delicious, but I also made another element to these totchos. BBQ Jackfruit.  Vivapura recently sent me some of their dried jackfruit, to create a recipe with, and I was excited to use it.  I must add, it is a delicious snack as it is, just dried and sweet.  But I soaked some until it was a little soft, and made a sort of vegan pulled pork substitute. I know most people use canned for recipes like this, but soaking the dried worked too. It ended up being really delicious and a perfect pairing with the totchos.  It was all in all a big pile of deliciousness.  Of course chips, salsa and guacamole are all delicious and wonderful Superbowl foods, but totchos are even better!  If you want to get some of Vivapura‘s Jackfruit for yourself, you can find it HERE.

    vegan-totchos-with-bbq-jackfruit-1

    Vegan Totchos with BBQ Jackfruit

    Serves 3-4

    Tater Tots:

    6 russett potatoes, peeled and cut into 2 inch chunks

    filtered water

    sea salt and pepper to taste

    1 Tbsp coconut oil (optional)

    Pre-heat the oven to 425F degrees. To make the tater tots, place the russets in a large pot of salted boiling water on the stove, and bring to a boil.  Cook until the potatoes are just tender but not too mushy, and drain. Let cool until able to handle the potatoes, and grate them into a bowl.  Add sea salt and pepper to taste, and shape the potatoes into tater tots.  Place on an oiled sheet pan, and drizzle with olive oil, tossing them around in it gently to coat them.  Place in the oven and bake for about 20-30 minutes until lightly browned and crisp on the outside.

    Nacho Cheese:

    1 small sweet potato (about 1 1/2 cups)

    1 garlic clove

    1/4 cup raw cashew butter

    1 jalapeno, seeded

    2 Tbsp cider vinegar

    2 tsp ground cumin

    1/4 tsp ground chipotle pepper

    1/4 cup nutritional yeast (optional)

    sea salt to taste

    filtered water as needed

    Prick the potato with a fork all over, and set in the oven on a pan.  Roast for about 45 minutes to 1 hour until tender.  Place in a high speed blender, along with all other ingredients and blend until smooth (adding water as necessary until you reach a nacho cheese like consistency.  Keep warm.

    BBQ Jackfruit:

    2 cups Vivapura dried jackfruit, soaked in filtered water for 30 minutes, and drained

    2 cups tomato sauce

    2 Tbsp maple syrup (or to taste)

    1 Tbsp Dijon mustard

    2 Tbsp coconut sugar

    sea salt to taste

    1/4 tsp chipotle powder

    2 Tbsp hot sauce

    2 Tbsp cider vinegar

    1 garlic clove, minced

    Combine all ingredients but the jackfruit in a saucepan and bring to a simmer.  Simmer for about 20 minutes, until the sauce has thickened and reduced.  Add the jackfruit, and cook another 5 minutes on low.

    For Assembly:

    Sliced jalapeno

    Sliced scallions

    To assemble, place the tater tots on a plate, then drizzle with some of the cheese, then top that off with the jackfruit, then more cheese, then sprinkle with the jalapeno and scallions.  Serve!

     



  • Raw Spicy Holiday Cheeseball

    Raw Spicy Holiday Cheeseball

    IMG_1814

    After I made a successful cheese log last week, I decided that I wanted to make a cheese ball as well.  But this one was going to have a lot more zip and pizazz to it. I had a jalapeno, and I wanted to use that in there.  After all, jalapenos and cheese are a match made in heaven.  This was a use what I had on hand kind of a thing, but it turned out so good.  It had beautiful flecks of color on the inside, and green pumpkin seeds on the outside.  It was rather festive looking once cut into.  For the cheese I used a mixture of cashew butter and coconut because that has been my favorite base when it comes to soft cheese as of lately, and instead of just my usual lemon juice I added lime as well.  I did not use probiotics this time, because I wanted it to be ready the same day, but I gave it a cheesy flavor with some nutritional yeast.

    IMG_1815

    It ended up tasting almost like cheddar.  I added jalapeno for a kick, scallions, garlic and sun dried tomatoes for a savory flavor, and cranberries for a little sweetness.  I rolled it in pumpkin seeds, because I thought they would be prettier than nuts.  It ended up being so good!

    IMG_1820

    Raw Spicy Holiday Cheeseball

    Serves 6-8

    1/2 cup young coconut meat, packed (or 1/2 cup soaked cashews or macadamia nuts if coconut unavailable)

    1/2 cup raw cashew butter or macadamia nut butter

    1/4 tsp sea salt

    juice of one large lemon

    juice of one large lime

    1/4 cup nutritional yeast

    1 garlic clove

    1 jalapeno, seeded, and minced

    1/2 cup sun dried tomatoes, chopped

    1/4 cup dried cranberries

    3/4 cup raw pumpkin seeds

    In a food processor or high speed blender, combine the coconut meat, cashew butter, sea salt, lemon and lime juice, nutritional yeast and garlic, and blend until smooth.  Scoop into a bowl, stir in all remaining ingredients except the pumpkin seeds and cover.  Let sit in the refrigerator until chilled. Once chilled, scoop onto a sheet of plastic wrap, and use it to shape into a ball (kind of rolling it on the inside of the plastic).  Spread out pumpkin seeds on a plate, and then roll the cheese ball in it using the plastic to assist you so it does not stick to your hands.  Place in the refrigerator for a few hours to firm up before serving. Keeps for about 1 week in the refrigerator.



  • Vegan Italian Sausage Casserole

    Vegan Italian Sausage Casserole

    IMG_1424

    My Mom used to make a casserole when I was little that was one of my favorite things.  It had pasta, a flavorful red sauce, sausage, and cheese. I could have done without the sausage, because I have never been a meat fan, but it always tasted amazing, like lasagna but so much easier to make for my Mom.  I decided this week, that I wanted to recreate a vegan version of this pasta.  I have lots of pasta in my cupboard, all of the bean variety.  You know, made from lentils and edamame?  Wonderful food invention I have been loving lately since I am always looking to add more protein to my meals, and I try to stay away from gluten the majority of the time.  If you haven’t heard of it, check it out HERE.

    IMG_1425

    So anyways, back to the pasta dish I made, instead of the sausage I opted for chickpeas, since I have used them as a substitute for pasta before.  I made a flavorful red sauce, with all of the seasonings my Mom used to include, and made  a vegan mozzarella so that it could still have the melty cheese on top that I loved so much.  Once it was all bubbly delicious from its time spent in the oven, I could not wait to try it.  It smelled wonderful and just as good as my Mom’s, and it tasted even better.  This dish would be perfect to serve to non-vegans to prove to them that they can still have cheesy comfort food.

    IMG_1429

    Vegan Italian Sausage Casserole

    Serves 4

    Vegan Mozzarella:

    1 15 oz can full fat organic coconut milk

    2 Tbsp arrowroot starch

    1/4 plus 1 Tbsp filtered water

    1 Tbsp agar powder

    2 tsp lemon juice

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    Pasta:

    6 oz Green lentil spiral pasta

    Sausage and Sauce:

    2 tsp olive oil

    2 garlic cloves, minced

    1 tsp dried basil

    1 tsp dried oregano

    1/2 tsp fennel seeds

    1/4 tsp red pepper flakes

    1 1/2 cups cooked garbanzo beans

    sea salt to taste

    1 28 oz can tomatoes

    To make the mozzarella cheese, heat the coconut milk in a saucepan, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar powder, and heat until it is dissolved , it should dissolve within one minute.

    Next, add the lemon juice and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. Shred into a bowl, and keep in the refrigerator until ready to use.

    Cook pasta according to package directions and set aside.

    To make the sausage and sauce, heat olive oil in a saucepan, add garlic and herbs and cook for a minute until fragrant.  Add the chickpeas, and cook for a few minutes, mashing them against the side of the pan.  Add the tomatoes, and simmer for about 15 minutes to allow the flavors to blend.  Once it has finished cooking, stir in the pasta, then 1/2 the cheese.  Pour into an oiled baking dish, and sprinkle with the remaining cheese.

    Place in the oven and bake for about 20 minutes until bubbling and cheese has melted.

     

     



  • Vegan Veggie Lentil Enchiladas with Green Sauce

    Vegan Veggie Lentil Enchiladas with Green Sauce

    Vegan Veggie Lentil Enchiladas with Green Sauce 1

    I have never actually used tomatillos before.  I have seen them many times at the store or farmer’s market, but passed them up thinking I don’t know how to use them, and I prefer to just buy what I know.  But that mind set is boring. And I was wrong to pass them up.  I should have went for it.  Where was my sense of adventure?! But luckily this year in my CSA box, I received some.  I thought immediately I want to make a green sauce for enchiladas! After all, now I make vegan melty cheese and I love Mexican food!  These ended up being a little non-traditional though.

    Vegan Veggie Lentil Enchiladas with Green Sauce 2

    I made chickpea/corn crepe sort of tortillas (which is what I have been doing lately instead of buying them), which were perfect for rolling the filling into.  For the filling I made a mixture of roasted vegetables and lentils. And of course some vegan cheddar cheese (because that was always my favorite part of the enchilada growing up). For the green sauce I roasted the tomatillos, then combined them with jalapeno, cilantro, cumin, and some lime juice and it was sooo good!  This would make a wonderful salsa too in case you aren’t interested in making the whole enchilada.  I topped them off with more cheese and baked until it was melted.  They were delicious!  Not too spicy, just enough.  Totally not your typical enchilada, but I loved them.

    Vegan Veggie Lentil Enchiladas with Green Sauce 3

    Vegan Veggie Lentil Enchiladas with Green Sauce

    Serves 4

    Vegan Cheddar:

    1 15 oz can full fat organic coconut milk

    1 clove garlic, minced

    pinch cayenne pepper

    1/4 tsp turmeric

    2 Tbsp arrowroot starch

    1/4 plus 1 Tbsp filtered water

    1 Tbsp agar powder

    1 Tbsp apple cider vinegar

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    To make the cheese, heat the coconut milk, garlic, cayenne and turmeric in a saucepan, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar powder, and heat until it is dissolved about a minute.

    Next, add the vinegar and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use. You will be shredding it for the enchilada recipe.  Save the rest for another use.

    Chickpea “Tortillas”:

    1 1/2 cups chickpea flour

    1/4 cup plus 2 Tbsp cornmeal

    1 tsp sea salt

    1 3/4 cups filtered water

    Whisk together all ingredients until smooth.  Heat a non-stick skillet to medium, and add a little coconut oil.  Pour 1/4 cup of the batter into it, and swirl the pan, tilting it to get a thin layer on the bottom.  Cook for about 3 minutes on the first side, then flip over and cook the second.  You want it to be lightly colored.  Remove from the pan and set aside on a plate.  Repeat with the remaining batter.  You should end up with 4 “tortillas”.

    Vegetables and lentils:

    1 medium yellow summer squash, cut into large dice

    1 medium zucchini,  cut into large dice

    1 bell pepper, diced

    olive oil

    sea salt

    1/2 cup dried small green lentils

    filtered water

    1 tsp ground cumin

    1 clove garlic, minced

    1/4 tsp ground chipotle powder

    To prepare the vegetables, spread out the squash and zucchini on a sheet pan, drizzle with olive oil and roast in the oven at 400F degrees for about 20-30 minutes until soft, and starting to brown.  Season with a little sea salt. Let cool. In the meantime, for the lentils, place them in a pot and cover with water by 3 inches.  Bring to a boil, then lower to a simmer and cook for about 30-40 minutes until tender.  Drain, and combine with the veggies. Add the cumin, garlic, chipotle and taste to see if it needs more salt.  Stir to combine.  Set aside.

    Sauce:

    6 cups tomatillos, cut into wedges (before measuring)

    1/2 cup filtered water

    2 garlic cloves

    1/4 cup cilantro

    1 jalapeno, minced

    1 tsp cumin

    sea salt to taste

    juice of one lime

    To make the sauce, toss the tomatillos with a little olive oil and spread out on a sheet pan.  Roast in a 400F degree oven for about 30 minutes until starting to brown and soft (you can do this at the same time as the filling veggies).  Remove from oven and place in the food processor along with all other remaining ingredients.  Blend until smooth.

    For Assembly:

    additional cilantro and sliced scallions for garnish

    To assemble the enchiladas, lay a tortilla*, then spoon the veggies down the center about 3 heaping Tbsp worth.  Sprinkle with a little of the shredded cheese. Roll up and place in an ovenproof dish.  Repeat with the remaining enchiladas.  Then spoon the sauce over them, and top with more cheese.  Cover them, and place them in a  375F degree oven and allow the cheese to melt.  Serve warm topped off with a little more cilantro and some sliced scallions.

    *you may use regular tortillas if you do not wan to make the chickpea ones.



  • Vegan Spicy Chorizo Veggie Pizza

    Vegan Spicy Chorizo Veggie Pizza

    Vegan Chorizo Pizza 1

    I had made some vegan pepperjack cheese last week, and I used some for quesadillas, but I wanted to make a pizza out of the rest of it.  Some sort of spicy Mexican pizza because I haven’t had a pizza like that in a while with melty cheese.  I thought long and hard all day while I was at work about what I wanted to put on it.  First, I thought lentils, but then by the time I got home I didn’t even feel like cooking those, so I ended up using the chickpeas I had cooked off in the fridge.  Not just chickpeas though thrown onto the pizza.  That would be boring and not spicy enough. So I made chickpea chorizo.  It was sooo good!  I enjoyed it so much I am going to use it on taco salad in the future.  But anyways, it was wonderful on the pizza.

    Vegan Chorizo Pizza 2

    I made a gluten free crust as the base, then scattered the chorizo about. Then I topped it off with veggies as well, some zucchini, peppers, jalapeno, and tomatoes.  Lastly the cheese.  Oooh it melted so perfectly over that pizza! I have never had vegan cheese this good. The pizza was nice and spicy thanks to all the different peppers I used in the chorizo and the jalepenos and the spicy cheese.  But that was what I was going for.  I am a sucker for spicy.  I shared some with Eric, because he shares my love of all things hot.  I am sure he would have loved it even better had I had ghost peppers to put on it.  Anyways, this is delicious!

       Vegan Chorizo Pizza 4

    Vegan Chorizo Veggie Pizza

    Makes one 14 inch pizza

    Vegan Pepperjack Cheese:

    1 15 oz can full fat organic coconut milk

    1 clove garlic, minced

    1 Tbsp red pepper flakes

    1/4 tsp ground chipotle powder

    2 Tbsp arrowroot starch

    1/4 cup plus 1 Tbsp filtered water

    3 Tbsp agar flakes or 1 Tbsp agar powder

    2 tsp lemon juice

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    To make the cheese, heat the coconut milk in a saucepan with the garlic and peppers, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar flakes, and heat until they are dissolved (mine took about 8 minutes, if you are using the powder, it should dissolve within one minute).

    Next, add the lemon juice and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use.

    Pizza Dough:

    1 1/2 cups gluten free all purpose flour

    1 Tbsp olive oil

    1/2 tsp sea salt

    1/2 tsp xanthan gum

    1/2 cup plus 1 Tbsp filtered water

    To make the pizza crust, combine the flour, xanthan gum and sea salt in a bowl, and whisk until well blended. Add the oil and water, and mix in until you have a soft dough.

    Turn out onto a sheet of parchment paper with a light dusting of flour, and roll out into a 14 inch circle.  Set aside.

    Chorizo:

    1 medium red onion, diced

    1 tsp olive oil

    1 15 oz can chickpeas

    1 garlic clove, minced

    1 Tbsp smokey paprika

    1 tsp red pepper flakes

    1/4 tsp chipotle powder

    1 tsp cumin

    1/2 tsp ground coriander

    1/4 tsp cinnamon

    1 tsp oregano

    sea salt to taste

    1 medium organic tomato, diced

    To make the chorizo, heat the oil in a pan, and add the onions.  Cook, stirring often until the onions are very soft and starting to brown. Add the chickpeas, garlic, spices and tomatoes and continue to cook, stirring the whole time to prevent burning.  Mash the chickpeas up with the back of a spoon and cook until heated through and tomatoes have become mush. Set aside.

    For Pizza Assembly:

    olive oil

    1/2 cup sliced small zucchini

    1/2 cup sliced mini red peppers or diced bell peppers

    1 jalapeno, sliced

    2 scallions, sliced

    Pre-heat the oven to 400F degrees.  Set a pan on the center rack with an upside down sheet pan, or a pizza stone set on it. Brush the crust with olive oil, sprinkle with sea salt, and slide the parchment with the crust on it onto the stone.

    Bake crust for 10 minutes, then remove the crust from the oven (still on the parchment). Top the crust with the chorizo spreading around evenly. Then the veggies, then the cheese, making sure it is all evenly distributed.

    Place the pizza in the oven, turn up the temperature to 475F and bake for 20-25 minutes until the cheese is bubbling and starting to brown (keep an eye on it after 15 as some ovens cook faster than others). Remove the pizza and parchment from the oven, slide pizza onto a cutting board or plate, scatter scallions over the top, slice and enjoy!

    Vegan Chorizo Pizza 3



  • Vegan Roasted Tomato and Kale Quesadillas

    Vegan Roasted Tomato and Kale Quesadillas

    Pepperjack

    I used  to be a huge cheese lover.  My favorite sandwich (and all I would order in a restaurant for years) was always good old grilled cheese.  But I would never say no to a quesadilla.  To me, it was just good old grilled cheese with tortillas.  It was actually the first thing I ever “cooked” on my own too in middle school.  I decided last week that I wanted some quesadillas.  I have not had any in years, and I dislike most of the vegan melty cheeses in the stores and that was why I had not made any since I went vegan.  But, now that I know how to make my own, I had to make quesadillas.  I decided to make some vegan pepperjack cheese because I wanted something with a kick.  I included both chipotle powder and red pepper flakes to give it just the right amount. And, guess what?  It is nut free.  Don’t get me wrong, I love nuts, but I know they do not agree with everyone.

    Pepperjack 1

    For the quesadillas, I was going to make something a little more traditional, but then I decided that I wanted to just use what I had and not buy extra ingredients so these were a little bit unusual. First off, I did not have tortillas so I made sort of quasi tortillas that were cooked like crepes with chickpea flour and cornmeal. But they were delicious and they gave me a little boost of extra protein.  I actually liked them way better than flour tortillas.

        Vegan Roasted Tomato Kale Quesadillas

    For the filling, I had fresh tomatoes from my Grandpa’s garden, which I roasted to bring out the flavor and some sautéed local kale from my CSA box.  Once they were all assembled and the cheese was melted to gooey deliciousness they were amazing.  I never thought I could have melty cheese again when I went vegan. I am glad I was wrong.  I shared these with Eric because he loves this sort of thing.  Even though he always gives me crap about my Mexican food not being authentic (he is from Arizona).  But…I never said these were Mexican!

    Vegan Roasted Tomato Kale Quesadillas 2

    Vegan Roasted Tomato and Kale Quesadillas

    Serves 4

    Vegan Pepperjack:

    1 15 oz can full fat organic coconut milk

    1 clove garlic, minced

    1 Tbsp red pepper flakes

    1/4 tsp ground chipotle powder or cayenne pepper

    2 Tbsp arrowroot starch

    1/4 plus 1 Tbsp filtered water

    1 Tbsp agar powder

    2 tsp lemon juice

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    To make the pepperjack cheese, heat the coconut milk, garlic, chipotle and red pepper flakes in a saucepan, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar powder, and heat until it is dissolved about a minute.

    Next, add the lemon juice and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use. You will be shredding it for the quesadilla recipe, and you will need 1 cup.  Save the rest for another use.

    Chickpea “Tortillas”:

    1 cup chickpea flour

    1/4 cup cornmeal

    1/2 tsp sea salt

    1 1/3 cups filtered water

    Whisk together all ingredients until smooth.  Heat a non-stick skillet to medium, and add a little coconut oil.  Pour 1/4 cup of the batter into it, and swirl the pan, tilting it to get a thin layer on the bottom.  Cook for about 3 minutes on the first side, then flip over and cook the second.  You want it to be lightly colored.  Remove from the pan and set aside on a plate.  Repeat with the remaining batter.  You should end up with 4 “tortillas”.

    Vegetables:

    2 medium tomatoes, cut into wedges

    olive oil

    4 large kale leaves

    To prepare the vegetables, spread out the tomatoes on a sheet pan, drizzle with olive oil and roast in the oven at 400F degrees for about 20-30 minutes until soft, and starting to brown.  Season with a little sea salt. Let cool.

    For the kale, add a little olive oil to a pan, then cook over medium heat until the kale has wilted.  Season with a little sea salt.

    For Assembly:

    To assemble the quesadillas, lay out two of the tortillas*, then top each with the tomatoes and kale, then each about 1/2 cup shredded pepperjack cheese.  Place another tortilla on top of each.  You can cook them two ways.  First, you may cook them in the skillet.  Just heat a little olive oil, then cook on one side for about 4 minutes, then flip over and cook 4 minutes more or until the cheese is melted (you can cover it with a pan even when turned off to melt the cheese). Or, you may cook them in the oven the non-traditional way, and just set them on a sheet pan in a 350F degree oven and allow the cheese to melt.  Either way, cut each into 4 wedges, and serve!

    *you may use regular tortillas if you do not wan to make the chickpea ones.



  • Vegan Strawberry Basil Pizza

    Vegan Strawberry Basil Pizza

    Strawberry Basil Pizza 1

    About 5 years ago, I had a tradition of making pizza once a week.  Trying out different toppings and cheeses every time, experimenting with something new.  It was never just the standard usual recipes…it was things like caramelized fennel and onions with lemon, walnuts and pine nuts with pecorino romano…or apple gruyere with caramelized onions, and hazelnuts.  But my all time favorite out of all the recipes was a strawberry blue cheese with caramelized onions, walnuts and fresh basil.  It was heavenly.  That was the one pizza I did not mind repeating.  Sadly my pizza making has since gone by the wayside since I went vegan because I thought it would not be the same to bake a pizza without cheese and I did not really like any of the commercial vegan “melting” cheeses I had tried.  But I recently made a vegan mozzarella that made me want to try making pizza again!  It was melty, cheesy and perfect for pizza!

    Strawberry Basil Pizza 2

    I had to make my favorite pizza with it.  Minus the blue cheese part. But it was still amazing with just mozzarella.  This cheese is coconut milk based so it melts like a dream and I think it has much better flavor than the soy based cheeses you can buy.  If you think strawberries on pizza sounds weird, you need to try this. It is amazing. They roast into jammy goodness on the crust and you get something that is a little sweet, and a little savory and salty all at the same time. The basil adds a lovely fragrance to it. This is perfect for summer when fresh local berries are abundant, and I can pick basil right off the patio to top off the pizza!

    Strawberry Basil Pizza 3

    Vegan Strawberry Basil Pizza

    Makes one 14 inch pizza

    Vegan Mozzarella:

    Adapted from Olives for Dinner’s Mozzarella Recipe

    1 15 oz can full fat organic coconut milk

    2 Tbsp arrowroot starch

    1/4 plus 1 Tbsp filtered water

    3 Tbsp agar flakes or 1 Tbsp agar powder

    2 tsp lemon juice

    1 tsp sea salt or Himalayan salt

    1 Tbsp virgin coconut oil

    1 tsp guar gum

    To make the mozzarella cheese, heat the coconut milk in a saucepan, until it comes to a simmer.

    Meanwhile, dissolve the arrowroot starch in the water and set aside.

    Once the coconut milk has come to a simmer, add the agar flakes, and heat until they are dissolved (mine took about 8 minutes, if you are using the powder, it should dissolve within one minute).

    Next, add the lemon juice and sea salt to the coconut milk.

    Mix the coconut oil with the guar gum so that the guar gum does not clump up.

    Turn off the heat and add the arrowroot mixture, guar gum and coconut oil. Whisk for about 30 seconds, then pour into a silicone mold (I used a loaf pan, but if you had another shape you would like to use go ahead). Refrigerate for a few hours until firm, then pop out of the mold. You will need half the cheese for this recipe, reserve the other half for another use in the fridge, wrapped in an airtight container.  Shred the half you will be using into a bowl, and keep in the refrigerator until ready to use.

    Pizza Dough:

    2 cups gluten free all purpose flour

    1 cup cornmeal

    1/2 tsp sea salt

    1/2 tsp xanthan gum

    1/2 cup plus 1 Tbsp filtered water

    To make the pizza crust, combine the flour, cornmeal, xanthan gum and sea salt in a bowl, and whisk until well blended. Add the water, and mix in until you have a soft dough.

    Turn out onto a sheet of parchment paper with a light dusting of flour, and roll out into a 14 inch circle.  Set aside.

    Caramelized onions:

    1 medium red onion, sliced

    1 tsp olive oil

    pinch of sea salt

    To make the caramelized onions, heat the oil in a pan, and add the onions.  Cook, stirring often until the onions are very soft and starting to brown. Add the sea salt, and set aside.

    For Pizza Assembly:

    olive oil

    1 cup sliced strawberries

    1/4 cup raw walnuts

    2 Tbsp fresh basil leaves (torn or cut chiffonade)

    Pre-heat the oven to 400F degrees.  Set a pan on the center rack with an upside down sheet pan, or a pizza stone set on it. Brush the crust with olive oil, sprinkle with sea salt, and slide the parchment with the crust on it onto the stone.

    Bake crust for 15 minutes, then remove the crust from the oven (still on the parchment). Top the crust with the onions, scattering around evenly. Then the berries, and walnuts, then the cheese, making sure it is all evenly distributed.

    Place the pizza in the oven and bake for 20-25 minutes until the cheese is bubbling and starting to brown (keep an eye on it after 15 as some ovens cook faster than others). Remove the pizza and parchment from the oven, slide pizza onto a cutting board or plate, scatter basil over the top, slice and enjoy!



  • Spicy Roasted Potatoes with Tahini Cheddar Sauce

    Spicy Roasted Potatoes with Tahini Cheddar Sauce

    Cheesy Potatoes 2

    Sometimes you just need a little comfort food.  Which is exactly why I decided to make some roasted potatoes last week.  To me, roasted potatoes are comfort food. Just like mashed potatoes are to some people. But they have more texture because the middle is soft and the outside is crispy so I can not resist them. Just plain with olive oil and sea salt and I am a happy girl.  But sometimes I elaborate on that.  If I have more time and if I am in the mood.  And that is what these potatoes last week were…elaborated on.  I spiced them up and gave them a kick with chili powder and chipotle, then smothered them in a creamy and slightly spicy tahini “cheddar” sauce.

    Cheesy Potatoes

    Because I was thinking nachos would be good…but potatoes would be better.  I was one of those kids who used to love nachos and cheese. Which is ok when you have vegan cheese made from real ingredients.  It was all delicious!  The crunchy spicy potatoes and the silky smooth cheese cascading over them with a little kick and some freshness from the peppers and chives I scattered over it…MMM…cloud nine! Never deprive yourself of a comfort food craving when you can make it from healthful and real ingredients.  Trust me it is worth the time making something good for yourself!

    Cheesy Potatoes 3

    Spicy Roasted Potatoes with Tahini Cheddar Sauce

    Serves 4

    Potatoes:

    6 cups cubed red or Yukon gold potatoes

    olive oil

    1 tsp cumin

    1 Tbsp chili powder

    1/2-1  tsp chipotle powder (depending on how spicy you want it)

    1/2 tsp sea salt

    Sauce:

    1/2 cup raw tahini*

    1/2 cup filtered water

    1/2 cup chopped carrot

    1/4 cup nutritional yeast

    1 garlic clove

    1/4 tsp sea salt or to taste

    1 Tbsp white miso

    1 Tbsp cider vinegar

    1/4 tsp chipotle powder

    Sliced hot or sweet peppers

    sliced chives or scallions

    Pre-heat the oven to 425F degrees. Toss the potatoes with just enough olive oil to coat in a bowl with the spices and sea salt and spread out onto an oiled sheet pan. Roast in the oven for about 20-30 minutes (depending on your oven) until starting to brown and tender when pierced with a fork.
    Meanwhile, to make the sauce, combine all ingredients in the blender and blend until smooth (adding a little water if you would like it thinner, you want to be able to drizzle it).
    Serve the potatoes with the cheese drizzled over and peppers and chives scattered over that.

    *If you are not a fan of tahini raw cashew butter may be used



  • Raw Walnut Thyme Cheese Flatbreads with Sun Dried Tomatoes

    Raw Walnut Thyme Cheese Flatbreads with Sun Dried Tomatoes

    Walnut Chevre Tomato Flatbreads 1

    I love nut cheeses, they always turn out delicious and in my opinion better than real cheese.  Plus my stomach is happier than if I had eaten the traditional. But I tend to make the same ones every time, either macadamia nut or cashew.  Which are amazing.  But since I am one that likes variety I decided that I needed to change it up and make one with another type of nut.  I know other people use almonds, but I love walnuts since they have a high ratio of omega 3 to omega 6 oils and they are so buttery and rich tasting.  So I decided to try them in a cheese. My Mom had just given me a pot of herbs for Easter, since she knows me better than anyone, and she knows that I love receiving a bouquet of herbs more than flowers…so I thought I would use some in the cheese and make it herbed with thyme. 

    Walnut Chevre

    It turned out wonderful!  The color was a little like pate or something, but don’t let that keep you from trying it out, it tasted amazing. I added in a little garlic as well, and probiotics as I often do in cheeses to give them the tang of traditional goat cheese.  It is wonderful on crackers, but I made little flatbreads with it (using my cracker recipe), topping them with the cheese, some sun dried tomatoes and fresh thyme.  It was altogether delicious! 

    Walnut Chevre Tomato Flatbreads 2

    Raw Walnut Thyme Cheese Flatbreads with Sun Dried Tomatoes
    Makes 12

    Walnut Thyme Cheese:

    2 1/2 cups raw walnuts, soaked for 4 hours and drained

    1 garlic clove

    1 Tbsp fresh thyme

    1/8 tsp sea salt

    1 tsp powdered probiotics

    Crust/Crakers:

    1 cup ground flaxseeds

    3/4 cup whole flaxseeds

    4 scoops Sprout Living Simple Signature Pumpkin Seed Protein Powder

    1/2 tsp sea salt

    1 3/4 cups filtered water

    1 cup sun dried tomatoes, rehydrated

    2 tsp olive oil

    1 Tbsp lemon juice

    zest of one large organic lemon

    pinch sea salt

    fresh thyme leaves

    For the chevre, combine all ingredients in a high speed blender and blend until smooth.
    Pour into a container with a lid, and set in a warm place overnight.
    Once it has become tangy in flavor, place in the refrigerator to chill completely.
    For the crust, whisk together all ingredients in a large bowl until well blended, then spread out on a lined dehydrator tray in a big square about 1/8 inch thick.
    Dehydrate at 115F for 2 hours, then score into 12 squares with a knife.  Continue to dehydrate until completely dry, about 22 more hours.
    Toss tomatoes in a bowl with the olive oil, lemon juice and zest and a little sea salt.
    To assemble the flatbreads, spread some of the chevre onto each flatbread,
    Top with the tomatoes, making sure they are drained well, then top with a little of the fresh thyme.
    Serve immediately!

    Walnut Chevre Tomato Flatbreads