cheeseball

I am very excited about this recipe! I wanted to make an appetizer type thing that would be enjoyable to non-vegans. I love my cashew cheese so I thought that maybe I could make a cashew cheese ball. It worked! This is officially approved of by cheese eating friends.

  • scant 1/4 cup dry roasted almonds (to roll in when finished)
  • 1 1/2 cup raw cashews
  • 3/4 teaspoon salt
  • 1 tablespoon nutritional yeast (optional)
  • 1-2 tablespoons lemon juice
  • 1-2 tablespoons fresh chives (cut into bits)
  1. Soak cashews in water for about an hour prior to beginning recipe.
  2. Use a food processor to pulverize the almonds. Spread almonds on a dinner plate.
  3. Drain and rinse cashews. After rinsing, drain well. You don’t want extra moisture on them.
  4. Add cashews to food processor. Process until smooth.
  5. Add salt and process.
  6. Add lemon juice slowly. Watch the consistency. It needs to be moldable, not too thin. Use less juice to keep it dryer. It will solidify in the fridge.
  7. Lastly add fresh chives, and process lightly (too much and it will be a green spread, still tasty, but odd).
  8. Scoop out “cheese” with your hands and roll into a ball. It will be oily and soft. Roll the ball in the almonds.
  9. Place on a plate and cover with a bowl. Refrigerate for at least 3 hours, over night is best.
  10. Spread on crackers or crusty bread.
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Favorite Meal

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One of our favorite meals is snow peas, rice, and tofu. This easy meal requires little effort and no recipes. Here is the break down for meal prep:

  • 60 minutes before you want to eat – start to boil 1 part rice and 2 parts water, while you wait for it to boil, wash and chop snow peas
  • 50 minutes to go – rice boiling, turned down to simmer (2 on our stove), wait a minute, cover and leave alone
  • (now you have 40 minutes free to relax)
  • 11 minutes to go – slice tofu, set oven to 500º broil, put tofu in oven for 6 1/2 minutes, and start to boil water to steam snow peas
  • 4 minutes to go – flip tofu, put back in the oven for 3 1/2 minutes, and put on snow peas (steam for 2-4 minutes)
  • dinner’s ready

Sprinkle with cashew cheese and enjoy!

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And of course, 0 grams of cholesterol and 0 grams of trans fat.

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Vegan PIZZZZAAAA!

We always have loved pizza, and tonight we enjoyed one of our favorite meals. We make it with Rustic Crust Great Grains Organic Pizza Crust, organic tomato sauce, and homemade cashew cheese (see recipe). A side of the mighty avocado adds a creamy yum factor.
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Ingredients:

10 ounces of organic 100% whole wheat pasta (bionaturae pasta is excellent)
1 cup raw organic cashews
2 tablespoons of fresh organic lemon juice
3/4 cup water (divided)
1 can of Eden Organic Cannellini (White Kidney) Beans
1 teaspoon of dry mustard
3 tablespoons of nutritional yeast
1/2 teaspoon of garlic powder
1/2 teaspoon of dried minced onion
1 teaspoon of salt
1 cup of Silk Soy Milk (unsweetened)

Procedure:

  1. Boil noodles and while boiling make the cheese sauce.
  2. Food process cashews until a fine powder.
  3. Add 1/2 cup of water and lemon juice and process.
  4. Pour cashew/water mixture into a bowl.
  5. Rinse and drain beans.
  6. Food process beans and 1/4 cup of water. Process until smooth.
  7. Add mustard, nutritional yeast, garlic powder, minced onion, and salt. Process until well mixed.
  8. Add bean mixture to bowl of cashew mixture.
  9. Add cup of soy milk and cooked/drained noodles to bowl. Stir. (it will seem very soupy, but a lot of the liquid absorbs when you bake it)
  10. Pour into an oven safe dish and bake uncovered at 350 degrees for about 20 minutes (no need to preheat – save some electricity).
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Ingredients:

1 cup of raw organic cashews
1 tablespoon of fresh organic lemon juice
1/2 teaspoon of salt

Procedure:

  1. Add cashews and salt to food processor. Process until almost a fine powder.
  2. Slowly add lemon juice until you reach the desired consistency. Do not over process.

If you want dry and crumbly cheese, like Parmesan, don’t add all the juice. If you want creamy, spready cheese, add all the juice and maybe more. You can also adjust the consistency by how much your process the cashews.

(Chet has a special technique. First he processes the cashews and salt. Then as the processor is spinning, he simultaneously adds the lemon juice as he turns off the processor. The processor whirs to a stop, barely mixing the cheese. This makes the cheese very close the the consistency of Parmesan cheese.)

I like this cheese on EVERYTHING!! It is great on pizza and rice and vegetables, but use with caution. A cup of cashews has 680 calories!

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