Smoked Cashew Cheese

Tried and true recipe for cheese.  Slice or spread for sandwich or crackers.  Heat if you want as a dip.  It’s surprisingly good.

Smoked Cashew Vegan Cheese Recipe

Ingredients - place in blender & blend until smooth

1 cup / 150g  Cashews (soaked & rinsed)

½ cup / 40g  Nutritional yeast

1 tbsp Smoked paprika

1 tbsp Maple syrup

1 tbsp Agar agar powder

1 clove of Garlic

¼ tsp Turmeric

1/2 tsp *Tajin seasoning (peppers, sea salt & lime)

1/2 cup water

In saucepan

1 tbsp **Agar agar powder (thickener)

1 cup  Water

In a pan put in the 1 cup water and the agar agar.

Simmer for 5 mins stirring constantly. Make sure no lumps of agar agar form at the bottom.

Take off the heat and stir in the cashew mixture until combined.

Pour into a non stick mold and then chill for 2 hours.  May use cheesecloth to line mold.

Enjoy within 3 days and keep chilled.

*Tajin - if you don’t have, use 1/4 tsp cayenne, 1/2 tsp sea salt, & 1 Tablespoon of lime or lemon juice.  May be found with the Mexican spices.

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**Agar agar - you may sub arrowroot or tapioca flour as thickener.  I love using agar, and it can be found at health store or ordered online.

Makes a pretty good nacho cheese or grilled cheese sandwich.

Tofu Ranch Dressing

Tofu Ranch Dressing 

I eat a lot of salad for which I make my own dressing.  Below is the old stand by of Ranch Dressing.  I will add more dressing recipes in the future.  

For the Salad:  I mix at least three leafy greens torn into bite size pieces (romaine, kale, spinach, butter lettuce, Boston, Bibb, Endive..etc.), shredded cabbage, shredded broccoli, shredded Brussels sprouts, shredded carrots, chopped green onions.  I keep these mixed in  a salad keeper and replenish as necessary.  I will then add, seeds, nuts, dried fruits, ground flaxseed or nutritional yeast as desired to change up flavors.  

Ingredients 

14-15 ounce Firm Tofu (drained & squeezed)

1/3 - 2/3 cup Apple Cider Vinegar (for desired tartness)

1 teaspoon celery seed

*1/2 - 1 teaspoon garlic powder (some like only hint of garlic)

1 teaspoon onion powder

1/2 teaspoon black pepper 

*1/2 - 1 teaspoon salt (for those watching salt intake)

1 Tablespoon parsley

1 Tablespoon chives

1 Tablespoon Lemon Juice

*1 - 2 Tablespoon Maple syrup (for desired sweetness)

*3 - 4 Tablespoon Almond Milk (for desired consistency)

Place everything in blender and blend on liquified until well blended.  I make mine a little thick because I use it as a vegetable dip also.  I can always add almond milk to thin it for salads.

*When shown, use smaller measurement and add to taste up to maximum measurement.  These are options to tailor this recipe to your tastebuds.

BBQ Cauliflower & Chickpea Tacos with coleslaw 

Preheat oven to 400 degrees

DIRECTIONS

VEGETABLES

Prepare the following
  1 head of cauliflower (chopped bite size)

1 can of cooked chickpeas (drained & rinsed)

1 teaspoon maple syrup (mixed with 1/2 teaspoon water)

1 jalapeno sliced, if desired

Place cauliflower, chickpeas & jalapeño on non stick cookie sheet, cover with maple syrup water mix and coat evenly.  (This helps the rub to stick to vegetables.)  
**To prevent sticking you may use parchment paper, just combine vegetable mixture and rub in bowl, mix, then place on parchment paper on cookie sheet. 

BBQ RUB:  Mix all together in small bowl

1 teaspoon cumin

1 teaspoon paprika 
  1/2 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon chili powder

2 teaspoons date sugar

1 teaspoon salt (omit if you are watching salt intake)

1/4 teaspoon black pepper

Add mix to cauliflower mix and toss to coat evenly.  Place in oven and cook 25 to 30 minutes until browned.

While above is cooking, prepare slaw.

SLAW MIX:  

Place in large bowl

1-14 ounce bag of cole slaw mix (I did not have slaw mix so I used 6 – 7 cups of thinly chopped cabbage, shredded carrots, 1/2 cup chopped red onion & 1/2 cup of chopped red bell pepper.)

CREAMY LIME SLAW DRESSING
Mix Slaw Dressing below in small bowl, then add mixture to slaw mix and coat well.

  1/2 cup of veganasie (I used aquafaba mayo that I had made)

1/2 teaspoon dijon mustard

1 teaspoon maple syrup

1 1/2 teaspoon apple cider vinegar

1/4 teaspoon celery seed

1/4 teaspoon salt (omit if you are watching salt intake)

1 pinch black pepper

Juice of one lime (about 2 tablespoons)

Heat 10-12 corn tortillas.  (I used the pre-shaped corn tortillas.  I make my own corn tortillas, but I was out.  Or, you could use whole wheat tortillas as a wrap.)  Add to tortilla; the Cauliflower Chickpea mix, top with coleslaw and salsa (I used my own homemade salsa).  Enjoy.

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Pasta & Sweet Potato/Cashew Sauce (Mac & Cheese)

Cook 2 cups whole wheat pasta (macaroni)

Until done, drain & set aside

In blender combine 

1 cup cashews (soaked)

4 Tbsp vegan butter

1 Tbsp lemon juice

1/2 tsp Dijon mustard

Let set until Potato/carrot mixture is done

In saucepan, add

1 cup cubed sweet potato

1/4 cup sliced carrot

1/3 cup sliced red onion

1 1/4 cup almond milk

1/2 tsp turmeric

1/4 tsp paprika

2 whole cloves garlic

1/2 tsp salt

1/4 tsp pepper

Bring to boil, reduce heat, simmer low heat for about 8 minutes.

Once tender to mash, add mixture to blender and on high speed (liquify) until well blended with creamy texture.

Pour blender sauce over well drained pasta and mix in oven dish.

Optional: Top with wheat bread crumbs and avocado slices as desired.

May broil top of dish for golden brown look.

Serve and enjoy!  😉