grain free – The Vegan Love Project

SIMPLE FERMENTED CASHEW CREAM CHEESE 2018

This is bomb. Leave out the onion powder and you have the base for a cheesecake, I know because I’ve made it. That recipe is coming soon. Try this. YUM. Perfect on crackers, bread, with raw fresh veggies like celery or carrots dipped into it…top it with olives, mix the olives in, chop up some chives…this shit is DOPE.

SIMPLE FERMENTED CASHEW CREAM CHEESE 2018

1c cashews, soaked for an hour then drained

vegan probiotics- 2 capsules (empty powder and dispose of the capsule) or 1t powder

1/2c-filtered water

—

1/2t pink salt

1/4t onion powder

2t lemon juice (omit if fresh is not available)

—

Step 1.

In a Vitamix or high-powered blender, add the cashews and water.

Blend this at a lower speed initially to well incorporate the contents, speed up the motor as it gets blended. You will need to process this for at least 4-5 minutes until the cashews are absolutely creamy. Scrape down the sides intermittently and be sure to get all possible ‘pieces’ of cashews blended into the mix. Add a T of water as needed if the mixture gets stuck. If you run this too fast, the contents will heat up- if this happens let it cool prior to adding the probiotics.

When totally creamy and smooth, add the probiotics and blend for 20-30 more seconds. Remove to a glass or stainless steel bowl and set in a safe, warm place- I place mine in the dehydrator at about 100 degrees and let it run overnight. In lieu of a dehydrator, place it in a warm spot in your kitchen, covered. Leave this overnight at minimum, taste for the sour, and let it sit until desired sourness up to 24hours.

Step 2.

Mix in the salt, onion powder and lemon juice. Transfer to a container and place in the fridge for at least 6 hours to set and flavors to meld.

Baby Lima Bean-Basil Spread

This is summer in a dip. Delicious- super easy especially if you have the pesto in your fridge!

Baby Lima Bean Basil Spread

1c cooked baby lima beans (white)

1t ground chipotle powder

2T extra virgin olive oil

2T prepared basil or arugala pesto

1 lemon, juiced

1/4t black pepper

2 cloves garlic, smashed

1t pink salt

Place all ingredients into a food processor.

Adjust seasoning to taste. Best if refrigerated first to help the spread/dip set.

Cream of Heirloom Tomato Soup

Cream of Heirloom Tomato Soup

This soup is so simple and so delicious. Simple ingredients = amazingness. For a delicious, delicate, light soup, keep it to just the tomatoes- for a more substantial protein fortified option, the addition of white beans fills it out perfectly.

Wheat-Free, Gluten-Free

1 large onion, coarsely chopped

1 clove garlic, minced

3c fresh chopped heirloom tomatoes

1/4c fresh basil

1/2 fresh jalapeño, diced

2T olive

1T coconut oil

6c boiling water

1 veggie bouillon

1t salt or to taste

1c cooked white beans; baby limas, cannelini, or great northern beans *optional

—

Cashew heavy cream

1/4c cashews

1c water

Bring 6c of water to a boil.

For the cream:

In a blender, grind the cashews to a powder. Add the water and blend at first at low speed and finally walking it up to full power. Let run for about 30 seconds. This should create a thick nut milk, likened to heavy crème.

—

In a large soup pot, add the oil and sauté the onions until golden and soft. Add the tomatoes, salt, jalapeño and black pepper. Continue to sauté until the tomatoes soften and begin to break down and the pepper turns bright green. Add in the beans if using. Add the boiling water, the bouillon cube (or powder). Bring to a boil and reduce heat and simmer for 10 minutes.

—

In batches, in a blender or vitamix*, puree the tomato soup. At this point, the soup is delicious as is or the crème can be added to create a wonderfully elegant soup. Add the crème into the soup and stir with a ladle to incorporate. Adjust the seasonings again after adding the crème.

*Caution: blending hot liquids can be extremely dangerous. Fill the blender only half way and proceed in batches if necessary.

Arugula Pesto

Arugala pesto

Arugula Pesto

1-1/2-2c fresh arugala, lightly packed

1/4c fresh basil

1/3c raw pine nuts, sprouted- omit if not available

2T sweet mellow white miso

3T nutritional Yeast

1/3-1/2c extra virgin olive oil

2 cloves garlic, chopped

1 lemon, juiced

Salt and pepper

In a blender, add all of the ingredients. Blend until smooth or to desired consistency adding more oil of needed.

Adjust the seasoning adding more salt, pepper or lemon juice if desired.

Grilled Tofu Caprese Summer Salad

So delicious and simple!!! Especially when you don’t feel like cooking in warm weather. I made the tofu this weekend and the basil pesto was from a couple of weeks ago stored in my fridge. I picked up gorgeous heirloom tomatoes at the Greenfield Farmer’s Market along with a beautiful, tender head of green leaf lettuce and more fresh basil- making the assembly of my lunch today a breeze.

Simple Grilled Tofu

1 pound extra firm tofu

2T Extra Virgin Olive Oil

1 large clove garlic, smashed and minced

1/2t pink salt

black pepper

Heat up the grill or grill pan.

Prepare the tofu:

Remove the tofu from the package and drain the water. Rinse and then place the tofu between to plates. Weight the tofu down in the sink with something over the top plate. Let press for at least 15 minutes to remove excess water. This makes for a “chewier” end result.

Slice the tofu in ¼-1/2” slices, an average block of tofu should yield 7-10 slices.

In a large plate, add the garlic, olive oil, salt and pepper. Lightly dredge the tofu slices in the oil and set aside.

Over medium high heat, place the slices on the grill or pan and close the grill or cover the pan. Let grill for about 6-7 minutes. The slices should easily flip and have gorgeous markings- if not, they are not ready for turning. Once flipped, continue to grill for another 5-6 minutes.

Salt and pepper the slices again to taste.

Serve hot or cold.

On a bed of clean greens (arugala would be amazing also), layer the fresh tomato slices, brushing each one generously with pesto. Add the cold or hot grilled tofu on top. Drizzle with extra virgin olive oil, salt, fresh black pepper and a squeeze of lemon.

Eat immediately!!!

Amazing Chickpea Salad

Chickpea Salad

This is BOMB served in a wrap with fresh veggies and lettuce or in between your favorite sprouted whole grain or gluten free bread slices-

LOVE THIS! The celery really makes it taste like a mock tuna fish salad so don’t skimp! Feel free to choose other add-ins, like olives, herbs, fresh sweet peppers etc….

1 1/2c cooked chickpeas

2 stalks celery, minced

¼ red onion, super minced *opt

1/3c vegan mayonnaise

1t ume vinegar

salt and pepper to taste

2t dulse *opt (more like a tuna fish taste)

pinch cayenne pepper *opt

Place the drained chickpeas in a bowl and mash slightly with a fork or the backside of a large spoon. Add the remaining ingredients and stir until combined and well incorporated.

If you have a food processor, you can do all of the grunt work in it- start by processing the celery, then the onions- remove to the work bowl, then process the chickpeas by pulsing- not over processing, but letting the chickpeas stay somewhat intact- then add all other ingredients intot he work bowl and mix.

Summer Quinoa Salad

Summer Quinoa Salad

1 ripe avocado, pitted, and cubed

1 1/2c steamed quinoa

1T fresh basil

1/2c cooked, drained, chickpeas

½ tomato, small dice

2t fresh lemon juice or limejuice

1T Extra Virgin Olive oil

1/4t pink salt

Black pepper to taste

1T nutritional yeast

In a medium sized bowl, add the cooled quinoa (room temp is best), and all of the other ingredients. Toss well and season to taste. Serve with additional avocado and tomato slices. Summer Love.

Maca Chocolate Chip Power Smoothie

Maca Chocolate Chip Power Smoothie

1c almond or cashew nut milk

1T hemp seed

1t raw agave or raw local honey

2T raw cacao nibs

1T maca powder

2t lucuma powder

1T chia seeds

1t vanilla

1scoop protein powder

—

1c ice

Blend all ingredients together except the ice and the cacao nibs and process until smooth- taste and adjust if needed

Add the ice and the nibs and blend just until smooth.

Pine Nut Basil Pesto

Pesto is a sure sign summer is here, with it’s fresh beautiful taste. Basil also has a whole host of healing properties including anti-bactieral, anti-inflammatory, and anti-aging as it is filled with antioxidants…..Good news for all of us, and as easy as Pesto! I picked this beautiful bag of basil up yesterday at the local farmer’s market and whipped up this fabulous easy pesto. I ate it over brown rice penne, and I honestly don’t know how it could have been improved upon. #nocheese #noneed

Pine Nut Basil Pesto

1-1/2-2c fresh basil, lightly packed

1/3c raw pine nuts, sprouted if possible

2T sweet mellow white miso

2T nutritional Yeast

1/2c extra virgin olive oil

2 cloves garlic, chopped

½ lemon, juiced

2t brown rice vinegar

Salt and pepper

—

In a blender, add the basil, oil, garlic, vinegar, lemon and miso. Blend until smooth and creamy. Adjust the seasoning adding more salt, pepper or lemon juice if needed. Pour out into an airtight container- keep in the fridge. Can easily be frozen.

Gluten Free Flour Free Jam dots

Gluten Free Flour Free Jam dots
makes 20 one oz cookies
1c coconut flour
1c roasted almonds
1 cup oats
1/4t cinnamon
1/2t salt
—-
1/2c maple syrup
1/2c coconut oil
1/2t vanilla
—
3T jam
preheat oven to 350º
If you are starting with raw almonds, roast them on a cookie sheet @ 350 degrees for 10-15 minutes, careful not to let them burn. Cool thoroughly before running through the food processor.
In a small bowl, mix all of the wet ingredients together, the maple syrup, oil, and vanilla.
Put all of the dry ingredients into the food processor, the roasted almonds*, coconut flour, cinnamon and salt and process until a fine meal is achieved. *Be sure that the almonds are completely cooled before processing; otherwise you will end up with a pasty mess. In a large bowl, sift the flours, the salt and the cinnamon. Add the nuts to this bowl.
Pour the wet ingredients into the dry and mix with a spatula until everything is well incorporated.
With a one ounce ice cream scoop or two spoons, place batter balls onto a *parchment lined cookie sheets. With a one cup measuring cup, slightly flatten each cookie-This process is a little easier when the cup is dipped into warm water between each cookie. Using a one-teaspoon measure, press the dome side into each cookie, this is where the jam goes. This process is a little easier when the teaspoon is dipped into warm water between each cookie.
Using a 1/2-teaspoon measure, scoop your choice of jam or fruit preserves into the center of each cookie.
Bake for 12 minutes and then rotate the pans in the oven (to insure even baking) and continue to bake for another 5 to 7 minutes. Let cool on the pans for another 5 minutes then remove to a cooling rack.