Dang good Vegan Mozzarella

Ingredients:

  • 1 cup Indonesian raw cashews (soaked in filter water 8 hours) or you can just skip this and just boil water and pour atop and let sit for 10 minutes.
  • 2 cups water
  • 2 Tblspn lemon juice (1 small/medium lemon organic only!)
  • 2 Tblspn apple cider vinegar or you can try coconut vinegar
  • 8 Tblspn tapioca starch
  • 1 heaping Tablespn finely powdered nutritional yeast
  • 1/2 to 1 teaspoon Himalayan salt depending on your sodium tolerance

What to do:

  • Soak Cashews in filtered water 8 hours (for a Bechamel style sauce) or quick hot water method mentioned in ingredients (for thicker mozzarella like consistency.)
  • Drain the cashews, and add them to a blender along with 2.5 cups of filtered water, lemon juice, apple cider vinegar, nutritional yeast, salt and tapioca starch. Blend until very super smooth until no lumps! Watery consistency is good.
  • Pour the watery mixture into a small saucepan and bring the heat to medium. Stir with a spatula or spoon.
  • It will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. Take off heat as soon as it begins to form into one big mass of soft stretchy “cheez.”
  • Make prior to knowing how you want to use it… I love it atop pizza before you bake it… or atop lasagna. It will spread best when freshly made.
  • THIS WOULD BE GREAT TO HAVE KIDS TRY AND EXPLAIN THE SUSTAINABILITY AND HEALTH VALUE OF AVOIDING FACTORY FARMED ANIMAL PRODUCTS AND THE HEALTH VALUE OF PLANTS OVER THE OVERUSE OF DAILY 🙂 Use for simple grilled “cheez” with vegan keto bread… or plop and press down into your pizza slice or spread all over your lasagna as a last step of cooking…
  • You can just form and broil a clump of the “cheez” by spraying some olive oil evenly over it and brown by broiling 5-7 minutes.
  • Note: for the Bechamel style mentioned above, add a dash of nutmeg and black pepper and definitely a full teaspoon of salt.
  • Inspired by NoraCooks!

KOSHER TURKEY GOBBLE BALLS

I love when a holiday dish can be an evergreen one and vice versa… this is an anytime meal perfect to pair with veggie pulp “No Meat-Balls” for a family that has committed vegans as well as meat-musters.  Yes, I call them meat-musters because carnivores tend be as dogmatic about eating animal flesh as vegans are about not consuming animal products.  It’s good for all come around one table to break bread and grow toward one another or at least enjoy eating IMG_20180909_121525_336.jpgtogether.

Even this little guy hopes he can join in!  He enjoys his animal protein but is glad he is not served up as a meal like his sister Contessa almost was in Korea before she became part of our fur-ever family.  Find our more about them and the dog meat trade online!

Rocky and Tessa got to eat some raw Kosher Turkey meat before they became these luscious balls full of flavor, so they got their gobble going, too!

We all need more love and care…and I certainly need to practice more mindfulness, which recounting how this recipe came together helps me do while giving thanks for the experience in the now.

INGREDIENTS:

  • 1 lb. kosher and organic ground turkey
  • 1/2 cup veggie pulp (carrot, celery, parsley, some beets)
  • 1 large farm fresh or truly pasture raised hen eggs
  • 3/4 cup bread crumbs of choice (make your own from stale bread and reduce food waste)
  • 3/4 cup parmesan cheese
  • 3 Tablespoons of cold-pressed virgin olive oil
  • 2 garlic cloves minced… try elephant garlic
  • 1/4 cup of chopped parsley
  • 1/2 onion finely chopped
  • 1 shot of organic cow milk (whole)
  • 1 Tablespoon tomato paste
  • salt and pepper to taste
  • fresh basil for garnish

WHAT TO DO:

  1. Prepare all the veggies first. Chop onion, mince garlic, chop parsley and put in mixing bowl.  Add cheese, bread crumbs, and tomato paste and then once that is thoroughly mixed together, add your meat and egg.
  2. Put your spices, shot of milk, and olive oil on top and mix this final mixture together, but don’t overdo as over-mixing can make the final result thick and tough instead of firm and tender.
  3. Mix by hand into large balls, coat with some olive oil for nice browning,  and bake for 35-45 minutes.

This turned out so well my husband kept mumbling and wondering why it was so good when a vegan made it! LOL.. isn’t life funny?  The homemade vegan red sauce probably helped 🙂

As I mentioned, this is a great option to bring the family together with the No Meat-Balls available on this blog…

Thank you!20180909_112558.jpg