Marquez-Style Vegan "Meatballs" with Cashew "Yogurt" ~ Vegan

                                                   

Marquez-Style "Meatballs With Cashew "Yogurt"

Crusty, juicy and perfumed with North African spices, these plant-based “meatballs” use Beyond Beef, an excellent ground beef substitute available at many natural food stores and supermarkets. They are swiped through a rich, tangy, dairy-free “yogurt” made from cashews.   Serves 6, makes approx. 25 “meatballs”

Ingredients:

Cashew “Yogurt”
1 1/2 cups (375 mL) raw cashews
2 tbsp (30 mL) plus 2 tsp (10 mL) strained fresh lemon juice
3/4 tsp (4 mL) fine sea salt
Vegan “Meatballs”
2 pkgs (each 340 g) Beyond Meat Beyond Beef, thawed if frozen
2 cloves garlic, grated on rasp
1/4 cup (60 mL) panko bread crumbs
1 tbsp (15 mL) paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground fennel seed
3/4 tsp (4 mL) fine sea salt
1/2 tsp (2 mL) cayenne
1/2 tsp (2 mL) freshly ground black pepper
Canola oil for frying
Pita or naan for serving

Directions
For the cashew “yogurt,” soak cashews in cold water to cover overnight. Drain and add to a blender with 3/4 cup (175 mL) water, lemon juice and salt. Blend until smooth. Transfer to an airtight container. (“Yogurt” can be made and refrigerated up to 5 days in advance.)

For the “meatballs,” in a mixing bowl, combine Beyond Beef, garlic, panko, paprika, cumin, coriander, fennel, salt, cayenne and pepper. Mix thoroughly with your hands. Using oiled hands, form heaping 1 tbsp (15 mL) portions into balls and place on a baking sheet. (If you have a scale, the balls should be about 1 oz/30 g each.)

Preheat oven to 200°F (93°C).

Heat a thin film of oil in a large nonstick frying pan over medium-high heat. Working in 2 batches, cook “meatballs,” turning occasionally, until nicely browned, about 5 minutes total per batch. Transfer to a baking sheet and keep warm in the oven while cooking remaining “ meatballs.”

Serve “meatballs” hot with cashew “yogurt” and pita or naan.
Serves 6, makes approx. 25 “meatballs”

Vegan ZLT Sandwich

Vegan ZLT Sandwich

The beloved BLT is given a vegan-friendly update using ribbons of marinated zucchini and a super creamy mayo made from cashews which have been soaked overnight. A high-speed blender is essential to blend the nuts fully, so if you don’t have one, swap in store-bought vegan mayo instead. Grey zucchini is slightly sweet with tender skin flecked with soft green and grey tones.

Ingredients:

Vegan Mayo

1 1/2 cups (375 mL) raw cashews

1/2 cup (125 mL) water

4 tsp (20 mL) strained fresh lemon juice

1 tsp (5 mL) Dijon mustard

1/2 garlic clove, peeled

Salt and freshly ground pepper to taste

Marinated Zucchini

1 medium green or grey zucchini, about 12 oz (340 g), trimmed

Salt to taste

2 tbsp (30 mL) extra virgin olive oil

1 tbsp (15 mL) strained fresh lemon juice

1 tbsp (15 mL) finely sliced chives

1 tbsp (15 mL) finely chopped parsley

1/2 garlic clove, finely grated

Freshly ground pepper to taste

Sandwiches

8 slices sourdough boule

1 to 2 large heirloom tomatoes, thinly sliced

Salt and freshly ground pepper to taste

1 cup (250 mL) micro arugula or radish sprouts

Directions:

For the vegan mayo, place cashews in a 4-cup (1-L) Mason jar. Completely fill with cold water. Cover with lid. Refrigerate overnight.

Drain cashews and place in a high-speed blender. Add 1/2 cup (125 mL) fresh water, lemon juice, Dijon and garlic. 

Blend on medium speed to combine roughly, then increase to high speed and blend, scraping down sides halfway through, until mixture is silky and smooth, about 2 minutes. Season with salt and pepper. Blend on high speed until fully combined, about 30 seconds. 

Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the marinated zucchini, thinly slice zucchini lengthwise into paper-thin ribbons on a mandoline. (Or shave off ribbons with a vegetable peeler). Transfer to a colander set over a bowl. Season with salt, gently tossing to ensure each slice is fully coated. Let stand until zucchini is lightly softened and some liquid has drained, 15 to 20 minutes. Rinse well under cold, running water.

In a medium bowl, whisk oil, lemon juice, chives, parsley and garlic. Lightly season with salt and pepper. Shake off excess liquid from zucchini, then pat dry with paper towel, firmly pressing to remove as much liquid as possible. Add to oil mixture, tossing to coat fully. Transfer to an airtight container. Refrigerate up to 1 day.

5. For the sandwiches, smear each slice of bread generously with vegan mayo. Divide marinated zucchini among four bread slices. Top with tomatoes. Season with salt and pepper. Top with microgreens. Top with remaining four slices of bread, mayo side down. Cut sandwiches in half and serve immediately.

 

Serves 4 

No-Bake Lemon Cashew Pie ~ Vegan

No-Bake Lemon Cashew Pie

This new twist on a lemon meringue pie features a yummy vegan filling with a crust that won't leave you disappointed.
Ingredients:
For The Crust:
1 cup (155 g) raw almonds
1 cup (180 g) dates, pitted
3 Tablespoons (45 ml) unrefined coconut oil, melted
For The Filling:
¾ cup (180 ml) warm water
3 lemons, zested and peeled
¼ cup (60 ml) maple syrup
1 teaspoon vanilla extract
2½ cups (375 g) raw cashews
½ cup (90 g) dates, pitted
Directions:
For The Crust:
Place the almonds, dates and coconut oil in the Vitamix container and secure the lid. Select Variable 6 and pulse 10-15 times or until the ingredients resemble a wet/sandy mixture. Do not over process. Scrape the sides of the container if needed.  

Remove from the container into a 10" pie dish. Press into place around the middle and edges of the pie pan. Refrigerate for 1 hour.

For the Filling: 

Place all ingredients into the Vitamix container in the order listed and secure the lid. Start the machine on its lowest speed and increase to its highest speed. Blend for 60 seconds until it is smooth, using the tamper to press the ingredients into the blades.

Pour the filling evenly across the pie crust and place into the refrigerator for 2-3 hours or until the pie is set.

Lemon Garlic Pasta With White Beans and Arugula ~ Vegan

      

Lemon Garlic Pasta With White 

       Beans And Arugula ~ Vegan

Ingredients
Sauce
2/3 cup raw cashews
1 cup water
1/4 cup fresh lemon juice
2 Tbsp nutritional yeast
2 cloves garlic, peeled
1/2 tsp sea salt
1/2 tsp lemon zest

Pasta

12 oz pasta of choice, Penne Pasta works great 
2 Tbsp olive oil
4 cloves garlic, pressed or minced
1 (15 oz.) can cannellini beans, rinsed and drained (or sub chickpeas, but they’ll be more firm)
2 cups cherry or grape tomatoes, halved
1/4 tsp sea salt
6 cups baby arugula
For Serving optionalVegan parmesan cheese (or store-bought)

Directions:

Add cashews to a heat-proof bowl and cover with at least 2 inches of boiling water. Set aside to soak.

Pasta: Bring a large pot of well-salted water to a boil. Once boiling, add pasta, stir, and set a timer for the lower end of your package’s al dente recommendation. Proceed with the recipe while your pasta cooks.

Meanwhile, heat a large pot or Dutch oven over medium-low heat. Add olive oil and garlic and cook until fragrant and lightly sizzling — about 1 minute. Add the drained and rinsed beans, tomatoes, and salt and stir to combine. Then reduce to low heat, cover, and let simmer while you make your sauce.

Sauce: Drain the cashews and add them to a high-speed blender along with the other sauce ingredients (water, lemon juice, nutritional yeast, garlic, salt, and lemon zest). Blend on high until very smooth and creamy, scraping down the sides as needed. The sauce may seem thin but it will thicken once added to the pasta.

Pasta: Test your pasta for doneness and drain. Then add the arugula to the tomatoes/beans and stir to combine. Once the arugula has wilted, add in the cooked pasta and the cashew sauce and mix well. Turn the heat to medium-low and continue stirring until everything is nicely coated and the sauce begins to thicken slightly.

Serve warm garnished with vegan parmesan cheese, if desired. Leftovers keep for 3-4 days. Not freezer friendly.

Corn Chowder ~ Vegan

 Corn Chowder

Ingredients

• 6 ears fresh sweet corn, husks and silks removed
• 2 tablespoons butter or vegan butter
• 1 medium yellow onion, chopped
• 3 celery stalks, chopped
• 1 red bell pepper, stemmed, seeded, and diced
• 3 garlic cloves, chopped
• 5 cups water
• 4 medium Yukon Gold potatoes, chopped
• 2 teaspoons Old Bay Seasoning
• 2 teaspoons sea salt
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 bay leaf
• Pinches of cayenne pepper
• ⅓ cup raw cashews*
• 1½ tablespoons fresh lemon juice
• Chopped chives, for garnish
• Freshly ground black pepper
• Sour cream or vegan sour cream, optional, for serving
• 
  

Directions

Slice the kernels off the corn cobs, then use the back of a chef’s knife to scrape off the milky liquid that’s left on the cob. Snap the cobs in half and set aside.

Heat the butter in a large pot over medium heat. Add the onion, celery, and red pepper and cook, stirring occasionally, for 8 minutes, or until softened. Stir in the garlic, then add the water, potatoes, Old Bay, salt, thyme, paprika, bay leaf, cayenne, several grinds of pepper, and the corn cobs. Simmer for 20 minutes.

Remove and discard the corn cobs and bay leaf. Add the corn kernels and milky corn liquid to the pot and simmer for 10 to 15 minutes, or until the potatoes are tender.

Transfer 2 cups of the soup to a high-speed blender and add the cashews. Blend until creamy, then stir the mixture back into the soup. Stir in the lemon juice and season to taste.

Garnish with chives and serve with dollops of sour cream, if desired.

Paleo Strawberry Cheesecake

Paleo Cheesecake

2 cups raw cashews

4 cups water, soaked overnight

In food processor, place,

1 cup almonds with

12 dates

Process till ground fine.  Spread in pan with removable sides

Place in food processor:

Raw cashews, drained

5 tablespoons lemon juice

1/3 cup honey

1/2 cup coconut oil

1 teaspoon vanilla

Process until well mixed and smooth.  

Add 2 cups fruit and blend in.   Spread over crust.  Freeze for 2 hours.

Parmesan Cheese ~ Vegan

How To Make Vegan Parmesan Cheese 

Easy, 4 ingredient vegan parmesan cheese that's perfect on top of pastas,  pizza and anywhere you'd usually use parmesan cheese!

Author: Minimalist Baker

Recipe type: Vegan, Cheese

Cuisine: Vegan, Gluten Free

Serves: ~1 cup

Ingredients:

3/4 cup (90 g) raw cashews
3 Tbsp (9 g) nutritional yeast
3/4 tsp sea salt
1/4 tsp garlic powder

Directions:

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.

I love vegan parmesan on top of chilaquiles, vegan pizza, breadsticks, pastas and gratins.  It's also a great addition to vegan meatballs and can be converted into Mexican cheese three ways.

Heirloom Tomato Pie

Heirloom Tomato Pie

Our daughter Barbara has a beautiful garden which she uses as a primary food source during the growing season.  She is not only an excellent cook but very innovative while being very resourceful.  She found this recipe on "Dishing Up The Dirt" blog.  If you go to the site you will agree, Barbara's photo has more appeal than their published take!

Crust

2 cups almond meal/flour 
3 cloves of garlic, minced
2 Tablespoons fresh basil, minced
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup olive oil
1 Tablespoon + 1 teaspoon water
Cashew Herb Filling
1 cup raw cashews (soaked in warm water for 30 minutes)
2 cloves of garlic, minced
3 Tablespoons fresh lemon juice
1/4 cup fresh basil, diced
2 Tablespoons fresh parsley, diced
1/4 cup water + additional to thin if necessary
1/2 teaspoon salt
Tomatoes
2 medium sized heirloom tomatoes, sliced into 1/4 inch thick slices
1/2 cup cherry tomatoes, sliced in half
Olive oil for drizzling
salt + pepper
fresh basil, roughly chopped
Serves 4

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Directions:

Place the sliced tomatoes in a single layer on paper towels. Sprinkle with salt and let rest for about 10 minutes. Flip the tomatoes and place on another layer of paper towels. Sprinkle with a little more salt and keep aside until ready to use.

Preheat the oven to 400F. Grease a 9 inch pie plate with plenty of oil. In a mixing bowl, stir together the almond meal/flour, garlic, basil, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 18-20 minutes.

Prepare the cashew herb sauce by draining and rinsing the soaked cashews. Place the garlic, lemon juice, basil, and parsley in a food processor. Process until finely chopped. Add the cashews, 1/4 cup water and salt. Process until it reaches the consistency of a thick ricotta cheese (add more water-1 teaspoon at a time-until desired consistency) Taste test and adjust seasonings as needed.

Remove the pre-baked pie crust from the oven. Spread a medium-thick layer of the cashew-herb sauce over the crust (there will be leftovers!) then layer with the sliced tomatoes (after patting them dry). Sprinkle with fresh basil, salt + pepper. Drizzle the whole pie with a little olive oil and place back in the oven for 40-45 minutes, or until the crust is dark brown and the tomatoes are lightly shriveled. If the crust is becoming dark brown too early, place a layer of tin foil over the crust to prevent burning.

Remove from the oven and let the pie cool for 25 minutes before slicing and enjoying.

Linguine With Cashew Ricotta

Linguine With Cashew Ricotta

Serves 4
A creamy-garlicky cashew ricotta complements the sweet flavors of beets and caramelized onions in this colorful dish. The recipe makes 1 cup of cashew ricotta; save the remaining 1/2 cup for another use.

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Ingredients:

Cashew Ricotta
1 large head garlic
4 tsp. olive oil, divided
2 cups raw cashews, soaked 2–4 hours
4 tsp. nutritional yeast
2 Tbs. fresh lemon juice
1 tsp. sea salt
5 tsp. apple cider vinegar

Linguine
½ lb. beets, greens removed
1½ Tbs. olive oil, divided
1 medium red onion, chopped (1½ cups)
1½ tsp. balsamic vinegar
1½ tsp. mirin (rice wine)
8 oz. whole-wheat linguine
¼ cup chopped flat-leaf parsley

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Directions:
To make Cashew Ricotta: 
Preheat oven to 400°F. Slice off top of garlic head, drizzle with 1 tsp. oil, and wrap in parchment paper, then in foil. Roast 1 hour, or until soft.

Rinse and drain soaked cashews, and transfer to food processor. Add remaining 1 Tbs. oil, nutritional yeast, lemon juice, salt, and vinegar. Squeeze roasted garlic from cloves into food processor, and blend until smooth. Transfer to medium bowl.

To make Linguine: 
Bring beets and enough water to cover by 1 inch to a boil in large saucepan. Cover, reduce heat to medium-low, and simmer 35 to 40 minutes, or until beets are tender. Drain beets, and slip off skins under cool running water. Coarsely chop beets, and set aside.

Heat 1 Tbs. oil in large skillet over medium heat. Add onion, and sauté 8 to 10 minutes. Reduce heat to medium-low, and cook 15 minutes more. Stir in balsamic vinegar and mirin. Cook 2 minutes, or until liquid evaporates. Transfer onion mixture to food processor, add beets, and purée until smooth. Season with salt and pepper, if desired, and transfer to medium saucepan. Keep warm.

Cook pasta according to package directions. Drain, reserving 3 Tbs. pasta water. Return pasta to pot; toss with beet sauce, remaining 11/2 tsp. oil, and reserved pasta water. Top each serving with 2 Tbs. Cashew Ricotta, and sprinkle with chopped parsley.