Left over cranberry-applesauce makes this cranberry-walnut loaf moist and sweet, with a bit of tartness.
Farmer’s Market baby ginger, was told I can use all parts- any suggestions? (Taken with Instagram)
With the temperature rising and Summer fast approaching, nothing quite hits the spot like a taco lunch/dinner. Summer also means a transition to a more simplistic approach to cooking. These tacos are fairly simple to prepare and combine my love of melding fresh vegetables with spicy seasonings. Goes well with pretty much any type of beverage you want to pair it with.
- Warmed Corn Tortillas
- Marinated Tempeh Crumbles (marinade recipe - see below)
- Thinly sliced Onion (marinated with Vinegar + Agave + Lime zest + Lime juice mix)
- Cashew Cream (recipe - see below)
- Chard slices
Tempeh Marinade recipe: Mix 4 tbsp Soy Sauce, 1/4 cup of water, hot sauce (to taste) and 2 cloves minced garlic. Add a tbsp of brown sugar and a tsp of smoked Paprika. Crumble the tempeh into mixture and refrigerate for at least an hour - the longer, the better. Cook tempeh over medium heat in cast iron skillet.
Cashew Cream recipe: Soak 1/2 cup of Raw cashews in water for at least 4 hours or until softened. Drain water and place in blender with 1 garlic clove, 1/2 fresh chili pepper and a few wedges of lemon juice. Slowly add water back in until creamy.
I still remember the first time I heard about “cashew cream”, a rich and creamy multi-purpose (and vegan) topping. Cashews, I thought, were a simple snack food, but I was wrong…
Simply soak, blend and mix. I mix in dry Italian spices and garlic and use as a “ricotta” substitute. Or, combine blended cashews with a small amount of sweetener and vanilla extract and use as a topping for a slice of warm pie.
Walnuts make for a interesting savory topping. I soaked these walnuts in a mixture of water, soy sauce, garlic, smoked paprika, dill and agave. To speed up the marinating process, I simmered the mixture for a few minutes and added a teaspoon of potato flour to thicken everything up a bit.
Both were used as pizza toppings…so good!
My favorite naturally gluten-free-vegan treat is available this time of year at my local Japanese grocery store. Kashiwa mochi is wrapped in a fragrant oak leaf, which I prefer over the mochi rolled in cornstarch.
I couldn’t help but buy two packs…mmm
Today is my birthday!
Because I have a discerning palate (and a few food sensitivities), I am the only one fit to make myself my own Birthday cake! And make it, I did…
Since it is spring now, I craved a soft cake with a delicate and refreshing taste. The cake recipe is based off of this recipe with a few minor changes. I mixed together some homemade vegan lemon curd with confectioners sugar and arrowroot for the icing and topped off with grated coconut.
*Unfortunately, due to the unusually warm weather (84°!) and a slightly thin icing, my cake now sits in a puddle of frosting. Oh well, it tastes great: soft, not too sweet with a light lemon flavor.
Starting the day right: hummus cucumber bites, GF millet bread, chocolate-dipped pineapple w/ cashew cream.