Here is one cheese we made that tastes like a cross between pate and cheese. It has that smokey gouda nose to it, yet has a meaty paté-type mouth feel. The ingredients for this cheese are many, however, once you have them all arranged, it really is about mixing it all together in the blender. […]
Paté-like (vegan) Cheese Read More »
Ingredients: 9 lasagna noodles 2 15 oz can black beans, rinsed and drained 1/2 cup chopped onion 6-8 cloves garlic, minced 2 15 oz can of tomato sauce 1/2 cup chopped cilantro 1 12 oz package of cashew ricotta “cheese” [rml_read_more] 1 8 ounce package cream cheese 1/4 cup sour cream Method: Cook noodles until ‘al-dente’. Mash one can
Black Bean Lasagna Read More »
We had some leftover cauliflower in the fridge and I decided to make a quick soufflé out of it. Soufflés always seem more daunting to make than they are if you follow certain key tips. Ingredients: -1/2 stick of vegan butter – 4.5T all purpose flower -1.5C almond milk – 2 flax eggs (1T ground flaxseeds
Cauliflower soufflé Read More »
Ingredients: 12 sheets of pre-made (frozen) phyllo dough, thawed 2 frozen packs (~600g) frozen spinach leaves, preferably organic 2 small leeks, white and pale green part only, finely sliced 6 large spring onions, white and pale green parts only, finely sliced 1/2-3/4 cup fresh dill, finely chopped 300 g feta cheese 1/4 cup extra-virgin
This dish is our favorite sweet breakfast item. One of our friend travels from her city to ours as long as we promise her this breakfast! 🙂 Ingredients: – 3/4C brown sugar – 3C mixed berries (you can easily use frozen berries) – 2T rum (optional) – 1T butter, unsalted – Loaf of Challah (or in a
French Toast with Fresh berry preserves Read More »
This post is more about the sauce than the final product. Uses only 4 ingredients and the final result is wonderful when used with stuffed pasta (like ravioli and tortellini) as well as potato-based pasta such as gnocchi. Ingredients: – 4T softened vegan butter – 2T cold vegan butter – 2T sage, chopped –
Browned-butter sage sauce Read More »
For the ‘meat’balls: Ingredients 1/4 cup plain bread crumbs 1/4 cup chopped fresh flat-leaf (italian) parsley 2 eggs, beaten 1 tablespoon milk 1 tablespoon ketchup 3/4 cup grated Romano cheese 3/4 teaspoon kosher or sea-salt 3/4 teaspoon freshly ground black pepper 1 pound ground chik’n or veggie meat substitute —> I use the Lightlife
Handcut pasta with meatballs and quinoa salad Read More »
I got inspiration from the traditional Mexican Chili Relanos that are served with tomato sauce. I wanted to make something a bit healthier and as an appetizer. This is a super quick dish that can be served within minutes! Ingredients 1-2 poblano or any large mild chili pepper such as banana pepper 2
Cheese Stuffed Peppers Read More »
A simple yet satisfying peda recipe. Ingredients 6 cardamom pods 8 saffron strands 12 pistachios + another 12 broken up for garnish 400g vegan ricotta cheese 2 tsp vegetable oil 1/3 C sugar (I used turbinado/brown sugar) 1/2 C half-and-half (you can use whole almond milk instead) 3/4 C almond milk powder Method Grind
Simplest of dishes to make. Takes no more than the time to boil spaghetti but tastes divine! Most , important- use very good quality olive oil (EVOO). Ingredients 1 small bunch of thin spaghetti 3-4T EVOO 1T breadcrumbs 2T chopped parsley 2t fresh oregano 3 cloves of chopped garlic 2T grated romano 1/2cup of fresh mozzarella cheese,
