30 Second Cheese

I know you don’t have any time to mess about reading a blog post. You. Need. Cheese.

Don’t soak your cashews, no one has time for that sh*t.

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INGREDIENTS

2 cups cashews
1 cup water
1 teaspoon of salt
1/4 cup of lime juice
2 tablespoons of ‘nooch’ (nutritional yeast)

INSTRUCTIONS

Blend. Serve.

Mine blends so well in a Nutribullet using the short blade. It blends into a perfect thick, creamy sauce in 10 seconds.

CHEEEEEESE on spuds, cheese on cauli and broc, cheese on pizza, cheese in your sammies, cheese on everything.

I’m not a fan of too much nutritional yeast and I feel the ratios here are perfect. Add garlic or pepper if you want. I keep mine simple.

(Raw) Sour Cream

Ohhh yum. My 3 year old is really fussy about anything saucy or creamy but he loves this and so do I! Here he is enjoying some sour cream dip and veggies after an afternoon building a garden box.

Enjoy this sour cream with carrots, cucumber or celery, on tacos (raw or cooked) or dip crackers in it. Some people like to add garlic or chives to turn it into an delicious aioli. It also makes a great dressing for salad.

❤ It’s so tasty!

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INGREDIENTS

1 & 1/2 cup cashews (soaked for at least 1 hour in hot water or overnight in cold)
1/2 cup water
2 teaspoons apple cider vinegar
The juice of 1 lemon
1/2 teaspoon of salt

INSTRUCTIONS

Blend all ingredients until it takes on a whipped consistency. Add a dash more water if needed to get things moving, and a wee pinch more salt (if you like) to taste.

MASTER TIP/SOAKING ALTERNATIVE: to make a really creamy dressing what you should do is first turn the cashews into a fine flour by blending them dry first. Then add all other ingredients and blend. This results in a smoother, faster cream.

Oh-Lord-My-Mouth-is-in-Heaven Eggplant Parmigiana

Glargh.

Of course it was amazing, the recipe came from a hot primary-school teacher I met at a potluck.

The only way it could have tasted better was if she was a librarian.

So here’s the thing, she didn’t give me quantities, so I’ve helped out where I can but you may have to fill in the gaps.

Hers was originally made with polenta.

Use that (if you have it), otherwise bread-crumbs and cornflour worked fine.

Of course hers looked better but mine tasted just as good. 11 years meat-free and I never liked TVP before now.

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INGREDIENTS

100g dry TVP (textured vegetable protein, fine minced texture)
3 tablespoons soy sauce (approx)
2 cloves garlic
1/2 an onion – finely choppped
2 fresh tomatoes
2 tablespoons tomato paste
1 tin diced tomatoes (drain off excess juice)
Eggplant
Polenta or cornflour and bread-crumbs
Oil
Vegan parmesan
Chilli (optional)

INSTRUCTIONS

Soak TVP in boiling water. Flavour the water with soy sauce, so that the soy sauce soaks into the TVP as it expands.

Meanwhile fry garlic, onion, and fresh, chopped tomatoes. Add tomato paste, tinned tomatoes and chilli if you like. Add the fully softened (drained) TVP to this mixture and heat through.

Massage oil into sliced eggplant. Coat in polenta (or a blend of cornflour and bread-crumbs). Shallow fry the eggplant. This can get a bit messy when polenta falls off but don’t panic. You might need a bit of oil – as the eggplant absorbs a bit – but don’t overdo it. The eggplant should have lost it’s white appearance but not have become soggy.

Layer the dish. First lay down the tomato mixture, sprinkle extra bread-crumbs atop, create a layer using eggplant, then repeat. Top off with bread-crumbs and an healthy coating of vegan parmesan. Bake till golden. Get laid.

PLEASE NOTE: You can buy TVP at most health stores or most Asian supermarkets. It’s pretty widely available, some supermarkets even stock it.

Pear-Cashew Cheese Noodles

This is simple and nice.

I spiralised up some carrot noodles with my trusty Betti Bossi (you can also just grate or finely chop carrot if preferred), tossed through cashew cheese, chopped pear, and a few whole cashews, then drizzled some lemon juice and a lil’ olive oil on top. It would also be nice with some avocado, if you have any.

Delicious!

Carrot Cheese Pear

Raw Pizza

… that actually tastes like pizza.

Thanks goes out to Haley and Kathrine for inspiring this!

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INGREDIENTS

Ground LSA
Water
Cashews
Lemon
Salt
Miso
Sundried tomatoes
Tomatoes
Mushrooms
Soy sauce
Liquid Smoke
Capsicum
Basil
Olive oil
Pepper

INSTRUCTIONS

Mix LSA with water until pliable and doughy. Press into pizza shapes and dehydrate until you like the texture – flip once during dehydration. I like mine a lil’ crispy. To make the cheese, pulse cashews in a food processor until they form a light flour, add lemon, salt and a pinch of miso to taste, then, once you achieve the desired cheesy flavour, add a dash of water – if required – to make it spreadable. Marinate mushroom pieces in water, soy sauce and a dash of liquid smoke. Once base has dehydrated – around 2 hours in our old machine – top by spreading the cheese atop, sprinkle on drained mushrooms, finely chopped tomato, capsicum, sundried tomatoes, and basil leaves.  Crush basil and blend with olive oil, drizzle this over the final pizza triangles and finish with a little pepper.

Beetroot Salad

A good salad is simple to make and is a satisfying, complete meal.

This is one of my most favourite dishes.

You can make this with raw nut cheese, or with Cheezly

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INGREDIENTS

Grated beetroot
Chopped lettuce
Chopped onion
Grated Cheezly or raw cashew cheese
Lemon juice

INSTRUCTIONS

Toss grated beetroot, onion, cheezly with chopped lettuce. Drizzle with lemon juice.

A MAR-MIGHTY Discovery…

Sorry if that’s too CHEESY…

You know all that money you’ve been spending on expensive nutritional yeast?

You know how you had to tell your provincial friends you made cheesy sauce out of weird ingredients that they can’t source in their town?

Well not any more.

BECAUSE YOU CAN MAKE CHEESY SAUCE… with Marmite.

Teaser trim

(picture us, dancing)

INGREDIENTS

3 tablespoons vegan margarine
3 tablespoons cornflour
2 cups soy milk
2 teaspoons mustard
1 teaspoon Marmite
1 teaspoon salt
1/2 teaspoon sugar

INSTRUCTIONS

Melt margarine on the stove. Stir in cornflour until there are no lumps. Slowly stir in soy milk. Simmer until thickened. Stir in mustard, Marmite, sugar, and salt. Thin to desired consistency with soy milk.

SERVING SUGGESTIONS

Great in lasagna, on pizza, nachos, mac ‘n’ cheese, in burgers or on wedges.

Welcome back, Marmite! We missed you!

And no, we ain’t getting paid for this… (please pay us).

Marmite Drought Ends!

 

Simple Green Bean Casserole

Mmm…

I don’t have quantities, you’ll just have to wing it!

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INGREDIENTS

Carrots
Green beans
Mushrooms
Garlic
Onions
Breadcrumbs (gluten-free if desired)
Oil
Soy milk (I prefer Soymilky)
Cornstarch
Nutritional yeast
Mustard
Salt

INSTRUCTIONS

Fry mushrooms in oil and garlic and set aside.
Boil green beans and carrots together, drain and set aside.
Fry onions in oil until transparent, toss in breadcrumbs, set aside.
Make cheesy sauce using this quick recipe.

Blend green beans, carrots and mushrooms with cheesy sauce.
Mmmm, yum.
Put those vegetables into a baking dish and top with crumbed onions.
Bake.
Mmmm…

Cheesy Sauce

This is the cheese.

This is what we use all the time around here. It’s simply a white sauce made with vegan ingredients and flavoured to be deliciously cheesy.

It has many applications;

As a lasagne layer, in quiche, as a pizza or nacho topping, in macaroni and cheese, on mousetraps, as pasta sauce, on fried or roasted vegetables, in pasta-bakes, on cauliflower and more.

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INGREDIENTS

3 tablespoons margarine
3 tablespoons cornstarch (use tapioca starch for “stringy” cheese)
2 cups soymilk (more if desired) I prefer Soymilky
1/4 teaspoon salt
1/3 cup savoury yeast (otherwise known as nutritional yeast)
2 teaspoons mustard

INSTRUCTIONS

Melt margarine over stove, blend in cornstarch. Slowly blend in soy milk over heat and stir to avoid lumps. Add salt, mustard and savoury yeast, and stir over heat until thick. Taste. Add more salt, yeast or mustard if desired. If a thinner sauce is required add more soy milk until you achieve the desired consistency.

Miso-tahini Dressing

This tastes like cheese.

Pure. Cheese.

When living in Costa Rica, I used to walk up the road every day and enjoy a salad bowl from a local restaurant. They poured this, over a dull green salad with sliced capsicum, avocado and macadamia nuts. It was incredible. I ate it almost every day for a year. The picture can’t explain how it tastes, but once you make this once you’ll want to live off it.

It takes around 30 seconds to make.

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INGREDIENTS

1/4 cup tahini
2 tablespoons lemon
1 tablespoon white miso (no MSG)
1/4 to 1/2 cup water

INSTRUCTIONS

Mix tahini, lemon and white miso. Slowly drizzle in water until you reach the desired consistency. Drizzle frivolously atop everything.