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Tuesday, April 30, 2013

Sun-Dried Tomato and Basil Cheese

Sun-Dried Tomato and Basil Cheese
Vegan; Makes about 12 oz

This was by far the favorite of the party! I also have to admit, this is my favorite too! I only got a small sliver, so you know this will be a repeat recipe. I shaped this one as a log, but can be made in the shape of a ball or in a mold. I had the cheese cultured for 2 days.

1 1/2 cups Basic Cashew Cheese, cultured for 1 to 2 days
1/2 cup finely chopped sun dried tomatoes (I used the ones packed in oil)
1/2 cup slivered fresh basil, firmly packed
3 Tablespoons nutritional yeast
2 cloves of garlic, minced
1 teaspoon salt

1. Put the Basic Cashew Cheese, sun-dried tomatoes, basil, nutritional yeast, garlic and salt in a large bowl. Mix well.

2. Shape the cheese into a log, or form of choice by hand. Wrap in plastic wrap and refrigerate for at least 6 hours.

Cashew Chevre with Lemon Zest and Peppercorns

Cashew Chevre with Lemon Zest and Peppercorns
Vegan; Makes 12 oz

This recipe was the first one I made, I let the basic cashew cheese culture for about 24 hours. The note for this recipe is not to let the basic cashew cheese get too tangy. I made this recipe into a cheese ball, but you can use a mold or even a cake pan.

1 1/2 cups Basic Cashew Cheese, cultured for 1 to 2 days
Grated zest of 1 lemon
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon nutritional yeast
1/2 teaspoon salt
2 to 3 Tablespoons fresh cracked black or multicolored peppercorns

1. Put the Basic Cashew Cheese, lemon zest and juice, nutritional yeast, and salt in a large bowl. Mix well.

2. Using plastic wrap: Sprinkle the cracked peppercorns and (I added this part) lemon zest evenly over the plastic wrap. Pack and wrap the cheese. Smooth and shape into a ball, refrigerate for at least 6 hours.

Basic Cashew Cheese

Basic Cashew Cheese
Vegan; Makes 1 pound

This is the base for the sun-dried tomato basil and cashew chevre with lemon zest and peppercorns. The longer you soak the cashews, the softer they are and the easier they break down. This means you can get a creamier texture.

2 cups raw cashews, soaked in water for 3-8 hours and drained
pinch of salt
1/4 to 1/2 cup of rejuvelac

1. Put the cashews and salt in a food processor and process. Pour in just enough of the rejuvelac to process the cashews. Process until smooth and creamy, occasionally stopping to scrape the sides of the food processor. Repeating the blending process if needed.

2. To culture the cheese, transfer to a clean glass bowl, cover, and let rest at room temperature for 8 to 36 hours depending on how sharp a flavor you want. The cheese will thicken as it cultures.

3. If you will be using the cheese as a base for another recipe, simply cover and store it in the fridge for up to 2 weeks. Otherwise, transfer to a glass mold and smooth the top. Cover and let firm for at least 6 hours.

Sunday, April 28, 2013


Makes about 5 cups

This is what you will use as the culturing agent for the recipes that follow. Keeps for about 4 weeks covered and stored in the fridge. The process took me about 3 days in total but can take as up to 6 days.

1 cup whole grains (I used quinoa. Brown rice, Kamut berries, millet, oat groats, rye berries, wheat berries or a combination will also work.)

6 cups filtered water

1. Soak and sprout the grains. Put the grains in a 1 quart and add water to cover. Place a double layer of cheesecloth over the mouth and secure with a rubber band. Let the grains soak for 8-12 hours. Drain, then add just enough water to moisten the grains but not so much that they immersed in water. Put the jar in a warm place out of direct sunlight for 1 to 3 days and rinse the grains once or twice a, each time draining well and then adding just enough fresh water to moisten them. Continue the process until the grains begin to sprout.

2. Culture the rejuvelac. Divide sprouted grains equally between two 1 quart glass jars. Pour 3 cups of the filtered water into each jar. Cover each jar with fresh cheesecloth and secure with rubber bands. Put the jars in a warm place out of direct sunlight for 1 to 3 days. The water turn cloudy and white, and the liquid will have a slightly tart flavor, somewhat like lemon juice. Strain the liquid into clean glass jars and discard the grains.

Vegan Cheese and A Wine Tasting

Vegan Cheese and A Wine Tasting

Yesterday, Bruce and I hosted a wine tasting with homemade nut cheeses. I will have to admit that the cheese was really easy to make, and I know this is the hardest to give up when you make that transition to vegan. One thinks, "Wow, I have to give things like this up..."

Let me tell you right now, you don't have to. The next series of recipes posted, will be how to make 4 different kinds. These are tried, tasty, and asked for recipes from the event yesterday.

Recipes Found: Artisan Vegan Cheese and VegNews

Sunday, April 14, 2013

Potato and Cauliflower Burritos

Potato and Cauliflower Burritos
30 minutes or fewer; Vegan; Soy Free

Somehow I missed posting this recipe from the other blog. That happens, when you have SO many recipes posted in various places. Switch out the potatoes with yucca for a different texture. Depending on your heat tolerance, use 1/2 a chipotle pepper or remove the seeds before pulsing. This hits the yum factor!

1 15-oz. can fire-roasted crushed tomatoes
1 chipotle chile in adobo sauce, drained
2 cloves of garlic, peeled
2 tsp. canola oil
1 small onion, halved and sliced (1 cup)
1/2 tsp. dried oregano
3 cups small cauliflower florets
1 medium Yukon gold or russet potato (I used 2-3 small red potatoes since I can find them local), cut into 1/4 inch cubes
3 Tbs. chopped cilantro
4 8-inch flour or whole-wheat tortillas, warmed
1 cup cooked brown rice, warmed
1 cup pepper jack Daiya cheese

1. Pulse tomatoes, chipotle chile, and garlic in food processor until coarse puree forms.

2. Meanwhile, heat oil in large skillet over medium heat. Add onion and oregano; saute 2 minutes. Stir in cauliflower, potato, and tomato mixture, and season with salt and pepper, if desired. Cover, and simmer 10 minutes. Uncover, and simmer 5 minutes more, or until cauliflower and potatoes are tender. Stir in cilantro.

3. Divide cauliflower mixture among tortillas, top with rice, and sprinkle with cheese. Roll up tortillas, leaving one end open.

Per burrito: 366 cal.; 10 grams prot.; 12 grams fat (<1 gram sat. fat); 55 grams carbs.; 0 mg chol.; 491 mg sod.; 7 gram fiber; 7 grams sugar

Found: Adapted from Vegetarian Times June 2011

Saturday, April 13, 2013

Poblano White Chili

Poblano White Chili
Vegan; Gluten Free

This is a thinner chili, then the usual stick to your ribs chili. Instead of the goat cheese that the original recipe (adapted from Vegetarian Times) called for, to keep the tangy flavor that this needs, I used cashew cream. Hope you all like this. Serve over rice and blue corn organic chips!

3 cups cooked white beans, black beans, or kidney beans (I used a combination)
1 recipe Rajas (see recipe in blog)
2 cups low-sodium vegetable broth
2 tsp. dried oregano
1 tsp. ground cumin
1/2 cup chopped cilantro, plus more for garnish
2 Tbs. lime juice, divided
3/4 cup hemp milk
2/4 cashew cream (see recipe in blog)
1/4 cup roasted pumpkin seeds
white pepper to taste

1. Bring beans, Rajas, broth, oregano, and cumin to a simmer in saucepan over medium heat. Cook 15 minutes, stirring occasionally. Stir cilantro and lime juice. Season with salt and pepper, if desired. Cook 2 minutes more.

2. Warm milk in separate saucepan. Add cashew cream, 1 Tbs. lime juice, season with white pepper and stir until smooth. Serve chili garnished with cashew cream sauce, pumpkin seeds, and cilantro.



I had three poblano peppers and it would have been better to have the six, since I sliced them SO thin. The original recipe calls for heating the onions and garlic in a skillet, here I've made it easier for clean up and everything gets cooked together.

6 poblano chilies (1 lb.)
2 tsp. safflower oil
1/2 large onion, thinly sliced (1 cup)
2 cloves garlic, minced
1 tsp. dried oregano

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.

2. Slice peppers and onion into 1/4-inch strips; place on cookie sheet and set aside. Add garlic, oregano and drizzle with oil, oven roast for 15-20 minutes.

Wednesday, April 10, 2013

Non-Dairy Cream Cheese Frosting

Non-Dairy Cream Cheese Frosting

2 8 oz pkgs non-dairy cream cheese
1/4 cup plus 2 Tbsp agave nectar
1 Tbsp pure vanilla extract
a pinch of sea salt

To make frosting, whip cream cheese until smooth, then add agave nectar, vanilla, and sea salt and beat until smooth. Frost cupcakes or cake with cream cheese frosting and top with favorite toppings.

Tuesday, April 9, 2013

Carrot Cake Cupcakes

Carrot Cake Cupcakes
Vegan; Makes 24 cupcakes

Bruce and I went to a potluck last night, and I brought these. Since it was a friends birthday, and I said I'd make the birthday cake. These little gems were such a hit, so I was told I needed to share the recipe. I adapted this recipe in San Antonio from 2 different recipes. Living in Colorado I got 2 dozen vs. the 3 dozen I got in SA. Also, in SA I could use baking powder and baking soda. Here I have to omit the baking powder and use the same amount of baking soda, without adding more.... So, one never knows until you make a mistake through trial and error....

To make the cake:

2 cups plus 2 Tbs. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground allspice
3/4 cup coconut oil, liquidfied
1 cup packed light brown sugar
1 cup sugar
4 oz. carrot baby food (I use carrot, apple and parsnips from a squeeze out tube)
1 Tbs. finely grated fresh ginger
1 tsp. vanilla extract
egg replacer equavilent to 3 eggs
3 cups coarsely grated carrots (can be shredded in food processor), from about 2 carrots
1 20-oz. can crushed pineapple, well drained
1 1/2 cups ground walnuts
1/2 cup raisins

1. Preheat oven to 350°F. Line muffin pan with cupcake liners. Set aside.

2. To make Carrot Cake: Sift together flour, baking soda, salt, cinnamon, nutmeg, ground cloves, allspice and cardamom. Beat oil, both sugars, baby food, ginger, and vanilla extract until smooth, about 2 minutes. Add egg replacer, beating after. Add flour mixture in two additions. Add carrots, pineapple, raisins and nuts; beat just until blended. Divide batter in cupcake liners and bake 20 minutes, or until toothpick inserted into centers comes out clean. Cool on baking racks and cool completely.

See Recipe in Blog for Frosting and top with toasted coconut or walnuts....

Saturday, April 6, 2013

The Amazing Race & Wild Places Horse Rescue

With one of the groups that I'm apart of up here, I was able to find a good friend Kelly. She is vegan, animal lover, gentle, and a great person to be around. Her dream has come true about having a horse rescue. The part that's really hard about starting a horse rescue (like every dream) from the ground up, is that it's hard to find the time to work, keep your passion and dream nurtured, and not get discouraged when you hit a brick wall. Well, I actually am sponsoring Maggie the Mule from her rescue for Violet's Christmas present, and we're planning (through) the group an Amazing Race Style fundraiser. That's where this post comes in, The Compassionate Vegan is sponsoring a team and I'd like to help get my team votes.

"The Amazing Race" for animals, benefiting Kelly's horse rescue "Wild Places Horse Rescue" in Guffey Colorado is now posted! There are 9 teams so far so if you'd like to sign up head over to her site OR if you'd like to vote for a team head here!
Every vote is $1 and every bit of it goes to the horse rescue! So head on over and pick your favorite team! Look for The Compassionate Vegan logo and vote for our team.... Thank You All SO Very Much!