VEGAN ALMOND “CHEESE” -baked

20181108_1459023450186803027513305.jpgAs I have weaned myself far and away off refined sugars, my palate has become more prone to desire savory satisfaction, so when a Chef Gustavo from Cancun made this cheese, I had to try my hand at it.  It is a bit different, but not too different and as he told me, it was rather easy to make.!

INGREDIENTS:

  • 1.5 cups of soaked or blanced wild soil almond (I prefer this over even organic.)
  • 1 large clove of garlic
  • 1 Tablespoon of Hawaiian red salt (or use sea salt or Himalayan)
  • 2 Tablespoon of fresh lemon juice
  • dash of fresh black pepper

WHAT TO DO:

  1. soak almonds overnight20181107_0715295053096485032927901.jpg
  2. peel skin off them (save the skins and lightly toast for a fun salad topping!)
  3. put all ingredients into power blender until smooth
  4. use as little water as possible …only enough to facilitate blending
  5. wrap it up in a nut mylk bag or similar over a strainer and let sit overnight to let the flavors marry and the excess liquid to drain
  6. heat oven to 350 degrees
  7. spread mixture into a pan or use a silicone baking pan like I did
  8. bake up to an hour for driest and firmest texture (I like it this way)
  9. let cool and slice up to serve as you wish or eat plain
  10. 20181029_1809262911323544025596063.jpgGustavo likes to drizzle olive oil and sprinkle coriander atop–it’s delicious that way!
  11. What I did at home is put the vegan cheese on top of a raw cracker with red beet hummus to hold it all together… so flavorful!
  12. Enjoy~

Savory Salad Starring Veggie Pulp

Simple things are just so wonderful… and this all-around do-gooder is a true win-win!

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If you have a juicer at home, you most definitely have the pulp.  And if you have a twin-gear masticating juicer like me that presses produce between the gears and then wrings it out as a second step, the leftover pulp is dry enough to have endless uses.  It’s just a matter of thinking about what to do other than compost or add to my puppies’ homemade food (which they gobble up by the way.  They love their wheatgrass and carrot juice slurps in the morning!)  Oops.. I digress, but I love my pups so much!

Okay… the veggie pulp I like to use for this salad is from juicing carrots and celery in equal amounts, then some beets and its greens, some dandelion greens, bit of garlic, and some turmeric and ginger.  I usually end up juicing the ginger and turmeric first and using the pulp to brew some fresh tea, but a bit of it goes in this salad.  However, I let it mostly be made of carrots and celery with a touch of the aforementioned greens.

INGREDIENTS/WHAT TO DO:

  • 2 cups of veggie pulp (celery, carrot, some beet with greens, ginger/turmeric)
  • 3-4 Tablespoons of vegan “mayo”
  • 1/2 lemon to squeeze into it
  • 1/4 cup each sprouted pumpkin seeds, walnuts, and almonds (totaling 3/4 cup of nuts)
  • 1/4 cup of finely sliced celery (adding chopped parsley or green onions would be nice)
  • 2 Tablespoons (to taste) seasonings including harissa, turmeric, cumin, oregano
  • 2 Tablespoon of nutritional yeast
  • salt and pepper, and cayenne to taste
  • dash of coconut aminos for a bit of flavor depth
  • JUST MIX ALL OF THESE INGREDIENTS OR ONES YOU CHOOSE TO INCORPORATE THOROUGHLY AND BE READY TO LICK THAT SPOON! REMEMBER, WHAT YOU DO WITH IS TOTALLY UP TO YOU AND WHAT YOU HAVE ON HAND TO MAKE THE BEST OF WHAT IS LEFT FROM JUICING!

It’s so handy to have as an on-the-go meal with crackers or on a lettuce leaf or wrapped in nori… or as topping on a traditional leafy salad…or mixed (hidden) in meat dishes to sneak some extra healthy love into a loved one.

Try mixing it up!  A sweet version could be to use raisins and crushed pineapple and cut back on the savory seasonings… there really is no wrong way to go about cutting back on the food waste and enjoying this versatile dish.

So keep on enjoying your juice!20180904_171242-11293387572345250755.jpg

FLAX SNACKER CRACKER

20180307_132911.jpgyea.. I know.  Weird name.  #currentmood. LOL!

Because #earthday is really everyday, here’s a daily do-good-for-you and our planet treat!

These are a must to have around if you’re a snacker or if you’re trying to be healthier and get more of those healthy flax oils in your body.  Plus, you can top these with anything and make an endless variety of flavors to snack appropriate to your mood or health needs!20180306_182603.jpg

INGREDIENTS:

1 cup of raw, golden flax seeds (golden ones appeal to me in texture and color, but the dark brown ones are great, too!)

1/4 cup of apple cider vinegar

2 Tablespoons of Nutritional Yeast

1/4 cup fresh, finely chopped herbs (I used fennel, basil, oregano, but throw in what you like!)

Dashes of cayenne, black pepper, turmeric, or go sweeter with cinnamon and just a dash of Himalayan Pink Salt with no other herbs or seasonings.

20180307_122453.jpgWHAT TO DO:

Stir seeds with water for 4-5 hours (minimum of 3 hours, if you are in a hurry)

Mix up rest of ingredients with the apple cider vinegar and stir into goopy and slimey seed and water mixture.

Spread on your lining for whatever type of dehydrator you have.  Mine is rounded square in shape with circle liners, so don’t let my photos mislead you.  I love the large, multi-level  professional dehydrators, but the humble little one works just fine 🙂

Spread the mixture as thinly as you can without seeing through to the liner.  Dehydrate on 110 or no more 118 for 8-10 hours.  You may need to flip the seed spread middle of the way depending on what kind of liner you have.   Mine is not breathable so it needs to get its share of dehydration by flipping onto the unlined stackable shelves.

Fun tip:  I loved the crackers when they weren’t totally crunchy, but went bonkers for them when they were finally super crackly and done! TA-DA~