Raw Cherry Bomb Cashew Cheese

*cherrybomb Cashew cheese

Raw Cherry Bomb Cashew Cheese- Savory

1/2c raw cashews

1/2c raw sauerkraut (not pasteurized)

2t Dulse flakes

1t raw agave or raw local honey

1 clove garlic

1/2t pink salt

2T water

2T of coconut oil

2 cherry bomb peppers- destemmed

In a blender, add in all of the ingredients and blend until totally creamy and smooth. Pour into a jar with a locking lid (gasket, air sealed) and close it up. There should be at least 3 inches of space to give the cheese a chance to bloom. Label it, date it and place in a dark and warm place for 12-24 hours.

Transfer the jar into the refrigerator and leave it to set up and cure for at least a week.

This is a pro-biotic rich cheese!

  • Delicious as a base for savory dips and spreads
  • Amazing spread on toast, bagels, and crackers
  • Change the flavor by adding different peppers, herbs, olives, spices et

Cream of Heirloom Tomato Soup

*cream of 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 jalape√Īo, 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

‚ÄĒ

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.

‚ÄĒ

In a large soup pot, add the oil and saut√© the onions until golden and soft. Add the tomatoes, salt, jalape√Īo¬†and black¬†pepper. Continue to saut√© 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.

¬†‚ÄĒ

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.

Tomato Red Lentil Soup

*tomatoredlentilsoup

This soup is so easy to make and a quick cooking source of  vegetable protein. Delicious on its own, or packed with freshly steamed, or sautéed greens.

Tomato Red Lentil Soup

1 large onion, coarsely chopped

1 large can or 1 jar (28oz) strained, pureed tomatoes

1 clove garlic, smashed

1t black pepper

1/2t cayenne pepper or fresh jalapeno

1c dried red lentils, rinsed

3T extra virgin olive oil

1t chipotle powder

1-2 veggie bouillons or broth equivalent

6c boiling water (in place of liquid broth)

1t smoked salt or pink salt to taste

OPTIONAL: 2 c fresh greens- 1 bunch kale, bok choy or escarole, coarsely chopped and (pan sautéed in olive oil and garlic is optional)- added in at the end

Bring 6c of water to a boil.

In a large soup pot, add the olive oil and sauté the onions with the garlic and hot pepper until golden and soft. Add the lentils, tomato puree, black pepper and chipotle powder. Add the boiling water and the bouillon. Bring to a boil and reduce heat and simmer for 30-40 minutes. Adjust the seasonings. You can puree the entire soup until super smooth or simply run a burr mixer through it to incorporate the vegetables and lentils or serve it as is.

To serve, in a bowl, place the greens and ladle the soup over. Top with nutritional yeast and season to taste.

Roasted Spring Asparagus

*roasted asparagus

This winter took SO LONG to break…for me the 1st signs of light are tulips and asparagus- so when I walked into the River Valley Co-Op and saw beautiful bunches upon bunches of purple tipped asparagus, I knew spring had finally sprung. I am of the school that the simplicity of the main ingredient is what makes beautiful food- this is literally asparagus with a touch of garlic, olive oil, lemon, salt and pepper. You can put them on the grill to give an earthy char taste but they are equally exquisite done in a countertop broiler.

1 bunch asparagus- cleaned and trimmed

2T Extra Olive oil

1t pink salt

1/4t black pepper

1 clove garlic, smashed and minced

1/4 one lemon- juice

Preheat the oven to 425 degrees.

On a small pan or oven proof dish, lay out the asparagus, as thinly as possible. Drizzle the oil over and add the other ingredients except for the lemon. With your fingers, toss the stalks with the  ingredients. Roast for 10-12 minutes or until tender.

Sprinkle with fresh lemon juice and season to taste with more salt and pepper if needed. Serve hot, warm or cold.

Zucchini & Buckwheat Noodle Salad

*buckwheat Zucchini noodle bowl salad

A mix of fresh, raw and wholesome, nutrient dense cooked yum in a bowl. Feel free to add more crisp vegetables like sprouts, grated carrots, snow peas, fresh mushrooms etc. Fast, quick, easy and uncomplicated, this dish packs a filling, nutritious bite in no time at all.

Noodles

1 Pound of 100% buckwheat soba

1 zucchini squash- spirulized ( you will need a spirulizer for this!

1/4 red pepper, minced or small dice

Salad Greens

I used red leaf lettuce in chiffonade or thinly sliced

toss with lemon juice

1 t hot sesame oil

salt & pepper

Set aside in serving bowl

Soba Sauce

I make a lot of this and have it in the fridge ready to go at ALL TIMES. Perfect quick toss for noodles or for dipping.

1/2c tamari

1/4c mirin

1″ piece of fresh ginger, grated or thinly sliced

1 clove garlic, smashed and minced

2t hot sesame oil

1T water- if needed

Bring a pot of salted water to a boil. Add the soba and cook until al dente. Rinse well with fresh water, then drain and set aside.

Spirulize the squash, salt with about 1/2t pink salt and set in a colander in the sink for several minutes to soften.

In a large bowl, toss the cooled buckwheat noodles with the zucchini noodles and add your preference of Soba Sauce (to taste).

In a serving bowl, add the shredded greens (and any other fresh veggies you would like to your noodle bowl!) and the layer on a serving of dressed noodles. Top with the minced red pepper and serve warm or cold. FRICKEN DELICIOUS.

 

Blueberry Macqui Acai Berry Power Smoothie

Blueberry Maqui Acai Berry Power Smoothie

Blueberry Macqui Acai Berry Power Smoothie

vegan, RAW, awesome

1c nut milk

1T hemp seed

1t raw agave or raw local honey

1T coconut oil

1/2c BLUEBERRIES (fresh or frozen)

1t MAQUI BERRY POWDER

1T Acai Berry Powder

1T chia seeds

1t vanilla

1scoop protein powder

___

1c ice

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

Add the ice and blend just until smooth.

Red lentil Dal with Spinach

*red lentil dal with spinach

I made this tonight- SO delicious..I steamed white basmati rice with cumin seeds and it was a perfect whole, quick, satisfying meal. I had a 1/2 of a fresh tomato left over that needed to be used so I added it to the mix- could use more tomato for sure or omit entirely. Totally gluten free.

I highly recommend. XO

Red lentil Dal with Spinach

1  onion, small dice

1‚ÄĚ fresh ginger, grated

2T fresh green curry paste

1t mustard seeds

1t cumin seeds

1t ground cumin

1/4t cayenne pepper or 1 pepperonicini

3T olive oil

1t turmeric powder

1/2t pink salt

1/4t black pepper

1c red lentils, uncooked

3T fresh cilantro, chopped *opt

1 fresh tomato, medium dice *opt

2c fresh spinach, cleaned and trimmed

4c water- boiled

In a large pot, heat up the spices; cumin, mustard, turmeric, dried pepper (red and black) until fragrant. Add the olive oil and sauté the onion with the ginger in the olive oil just until golden. Add the tomatoes and lentils and  cover with the boiling water. Bring to a boil and then reduce the heat and simmer for 20-25 minutes uncovered or until the lentils have softened.  Add the spinach and mix in, cover for 5 minutes. Adjust the seasonings. Serve over white or brown basmati rice.

CRAZYTOWNGOOD Chocolate Moose

chocolate moose

This dessert is OFF THE CHAIN‚Ķ‚ĶOne of the very first dessert recipes that I created at the Natural Gourmet‚Ķthey even asked for it to be included in their repertoire of vegan dessert recipes‚ĶIt is CRAZY good on its’ own or paired with a vegan whipped cream, or a cashew nut cream and fresh berries. I have also used this to fill an extremely decadent chocolate layer cake‚ĶI promise you, this is FAIL proof and unbelievably AWESOME. It is light and airy just like a dairy, egg based mousse.

Chocolate Moose

2c cashew nut milk, or soy milk or other dairy free milk
1c chocolate chips
1T maple syrup
1/4t salt

1 1/2t agar

1t vanilla

Measure out all of the other ingredients and have them ready.

In a saucepan on the stove over a low to medium flame, combine the milk, chocolate chips, maple syrup, agar and salt, stirring frequently. Continue cooking over a low flame until the chocolate chips melt, about 10-15 minutes. The mixture should look like hot chocolate, creamy and full- bodied.
Place the contents of the saucepan into a blender. Caution, hot liquids in a blender can be extremely dangerous. Fill only half way to the top of the blender and proceed in batches if necessary. *
Add the vanilla and taste the mixture. Adjust the seasonings to your tastes. Make sure all of the adjustments happen before you pour it to set.

Pour the mixture out of the blender through a sieve, lined with cheesecloth, or through a very fine mesh strainer, into a large serving bowl. The straining will catch any lumps, clumps and/ or impurities (like uncooked agar).

To make individual servings, pour mixture directly into several, small, serving bowls
Allow this to cool and set for at least 5-6 hours, best overnight.

Serve with a nut crème and fresh berries.

Fresh Tomato Soup

*fresh tomato soup

Amazing soup. JUST AMAZING. If the tomatoes are not sweet on their own, add a bit of sweetness with your favorite sweetener. I used Thai Basil to flavor this soup, being a fresh soup, any fresh herbs would be superbly paired against a late summer, early fall tomato; cilantro, italian basil, rosemary, thyme, etc. Serve with some crusty bread and a large leafy green salad this makes for an exceptional simple and satisfying meal.

Summer Tomato Soup

*Supa Fresca*

3c chopped fresh tomatoes

1 one onion, medium dice

3t extra virgin olive oil

2t raw agave or maple syrup

¬Ĺ fresh jalapeno or cherry bomb pepper, small dice

1/4t fresh black pepper

1/2t pink salt

3c water

2T fresh basil

1 veggie bouillon or replace the water with veggie broth

Heat up a soup pot over medium heat. Add the olive oil and the chopped onions. Sautee until they are just golden. Add the fresh jalapeno, salt and pepper and toss around in the pan for a minute or so before adding the fresh tomatoes. Cover with the water (or broth) and bring to a boil over medium heat- about 10 minutes or so. Puree and add in the fresh basil, adjust seasonings and serve. YUM!

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

Simple Smashed Potatoes

*smashed potatoes

Amazing served with pan-fried tempeh and a side of sautéed greens. This will serve 2-4, I always make the whole amount because I love the leftovers. You can use them as a base for a vegetable soup, or pan fry them into little patties- or I am hoping to make fresh Gnocchi with them tomorrow!

Smashed Potatoes

4c thin skinned potatoes, cleaned and scrubbed, skins on and chopped

¬Ĺ of an onion, sliced

1c water

Salt

Pepper

3-4T extra virgin olive oil

3T nutritional yeast

Salt/ pepper to taste

Vegan butter to serve  *optional

In a pot over medium high heat, bring the water, potatoes, onions, salt and pepper to a boil. Reduce the heat to low and cook partially covered, allowing the potatoes to steam/ cook until tender- about 10-12 minutes.

Check occasionally to make sure the water has not cooked out completely. If the potatoes are cooked and there is excess water simply drain some out prior to smashing. If the potatoes are not yet cook fully through, add a bit of water and extend the cooking time by just a few minutes more. With the back of a large spoon, (or with my favorite new smash tool), make a mash within the cook pot. The onions will have broken down completely. Add in the olive oil and nutritional yeast and salt and pepper to taste. Feel free to add more oil, more salt, more pepper, more love!