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Written by Jyoti Dambiec - from 'The Ultimate Uncheese Cookbook'
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Wednesday, 26 October 2011 19:59 |
Sprinkle this delightful topping over pasta or pizza or wherever you would normally use Parmesan cheese. Almonds & white sesame seeds will make the most authentic looking Parmesan, but you can also use pumpkin seeds, roasted pistachios, walnuts, sunflower seeds, or any other nut or seed.
Ingredients:
1/2 cup white sesame seeds or blanched almonds
2 tbs. nutritional yeast flakes
1 - 2 teas. light miso
1/4 teas. salt
Grind seeds or almonds to a fine powder in a food processor. Add remaining ingredients and pulse or process until... |
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Written by Lisa
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Sunday, 25 September 2011 18:00 |
This is very easy and very delicious!
400g cooked white beans (canned are fine)
3 tbls tahini
1 clove of garlic crushed
1/3 cup of lemon juice
2 tsp cumin seeds, dry roasted
2 tbl of verjuice (optional or use apple cider vinegar instead)
chopped flat leaf parsley to tast
1/2 cup pine nuts toasted
sweet paprika
METHOD
Warm the beans.
Combine the remaining ingredients in a bowl except for the pine nuts and parsley. Whisk to combine. Add to the whitebeans.
Fold through the parsley and pine nuts.
Season... |
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Written by Jyoti Dambiec - from 'The Conscious Cook' by Tal Ronnen
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Sunday, 18 September 2011 17:07 |
1 cup thick cashew cream
1/4 cup light agave nectar
1/2 teas. vanilla extract
1/4 cup water
2/3 cup refined coconut oil, warmed until liquid
1. Place cashew cream in a blender and add the agave nectar, vanilla, and 1/4 cup water. Blend until thoroughly combined.
2. With the blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified.
3. Pour into a bowl and chill in the refrigerator, covered, for 2 hrs. Stir before serving.
Comments - So, this solves the 'vegan cream' thing :) ... |
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Written by Jyoti Dambiec - from 'The Conscious Cook' by Tal Ronnen
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Sunday, 18 September 2011 17:05 |
The recipe for Cashew Cream & Cashew Whipped Cream (see next recipe) are from a unique gourmet cookbook called 'The Conscious Cook'. The author is chef Tal Ronnen. Tal was the guy who prepared the vegan meals for Oprah Winfrey's '21-day vegan cleanse' awhile back, and according to the blurb he is 'one of the most celebrated vegan chefs working today'.
CASHEW CREAM
2 cups whole raw cashews rinsed very well under cold water.
1.Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate ... |
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Written by Mirai Deacon
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Sunday, 04 September 2011 07:47 |
(i use it as vegan cheese)
handful of cashew nuts
1 Table spoon of nutritional yeast
pinch of salt
black pepper to taste
1/8 tea spoon of asafetida
put them all together in grinder to power.
put 5Table spoon of wate to make paste.
i use it on my pizza, in a sandwitch and on stir fried vegetables.
enjoy! |
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Written by Jyoti Dambiec
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Sunday, 04 September 2011 07:35 |
GLUTEN from Gluten Flour
Stock: Fill big pot 3/4 full with water. Combine 1 cup tamarii and 1/3 cup molasses and bring to boil.
Dry Batter Ingredients:
5 cup gluten flour
2 tbs. basil
asotetida to taste or any other herbs, spices to taste
Wet batter Ingredients:
5 cup water
1/2 cup tamarii
Mix dry batter well and pour in the wet batter, mixing constantly - forms into wet dought. Knead the dough for 5 mins trying to get the air bubbles out. Cut into 2 inch X 3 inch chunks and place in boiling stock. Boil for... |
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Written by Cruelty Free Shop Website
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Wednesday, 03 August 2011 20:48 |
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Ingredients
1 cup savoury yeast flakes
1/3 cup white flour
3 Tbsp maize cornflour
1 & 1/2 tsp salt
2 cups water
1/4 - 1/2 cup margarine
Method
Mix dry ingredients in a saucepan
Gradually add water to create a smooth paste
Thin with remaining water
Place over heat and stir constantly until mixture thickens and bubbles
Let bubble for up to 30 seconds then remove from heat
Whip in the margarine
Good on pizza, casseroles, grilled cheese sandwiches, enchiladas or macaroni & cheese |
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Written by Jyoti Dambiec - Squirrels New Vegan & Vegetarian Cookbook
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Sunday, 31 July 2011 15:16 |
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1/2 cup soymilk
1 1/2 - 2 cups vegetable oil
1 tbs. savoury yeast flakes
1 tbs. dijon mustard
1 tbs. tamari (soya sauce)
1. Place cold soya milk in blender. Slowly add oil while blender is on high. Continue adding oil until mixture thickens.
2. Stir in tahini, yeast, mustard and tamarii.
Comments - Use on pizza instead of cheese. |
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Written by Jyoti Dambiec - adapted from 'Squirrels New Vegan & Vegetarian Cookbook'
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Sunday, 31 July 2011 14:56 |
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1 1/2 tbs. chopped fresh ginger root
1 tbs. oil
1 cup crunchy peanut butter
1/2 teas. chilli powder
1/8 teas. asafetida
1 cup coconut milk
1 tbs. tamari (soya sauce)
1 tbs. raw sugar
2 tbs. lime juice
1. Heat oil in saucepan. Fry ginger for a minute until fragrant and translucent. Add peanut butter. Mix in coconut milk, tamari, sugar, chilli and lime juice. Add some water if sauce is too thick. Simmer on low heat, stirring well, for 10 minutes. |
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Written by Jyoti Dambiec
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Sunday, 31 July 2011 12:32 |
 1 cup chick pea flour (besan)
1 teas. salt (approx)
1 teas. cumin (optional)
1/8 teas. asafetida
dash cayenne
2 teas. egg replacer (Ogran or similar)
10 tbs. soya milk
fine breadcrumbs
olive oil
chilli oil (optional)
1. Mix chick pea flour with salt, cumin, asafetida and cayenne.
2. Put egg replacer onto another plate and gradually mix in soya milk to make a gooey paste.
3. Put breadcrumbs onto another plate.
4. Coat strips of firm tofu, gluten or 'soya chicken' thoroughly with the flour mix.
5. Roll the strips around in the 'gooey'... |
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