Cashew Cheese

I actually made this "cheese" a while ago, but haven't gotten around to posting it.  I first wanted to make vegan cream cheese, but this turned out not to be quite right for that. This is the kind of cheese that's good on crackers, or an English muffin, if so desired. I also dipped little pretzels in it (that's a great combo!).

Cashew Cheese


1 cup cashews
1/4 cup water
3 TB lemon juice
1 tsp dill
1 TB chives
1/2 tsp garlic powder
1/2 tsp onion powder
salt to taste


Put the cashews in a food processor and blend until very fine. Then add the rest of the ingredients and process well. Put it in the fridge for about 4 hours to harden. Though if you want it pretty soft, just eat as is.

I'm still looking for a great cashew-based vegan cream cheese recipe. I think if I want a really creamy consistency, I'll have to use the Vitamix. What do you think?

Eat smart,
T.

Cashew Tomato Sauce

So I made some sauce the other day in my food processor, and it was good mixed into mashed potatoes, and really good mixed into pasta! Here it is:

Cashew Tomato Sauce:

1/4 cup nutritional yeast
1/2 cup cashews
2 roma tomatoes
1 TB tomato paste
1/4 cup red wine vinegar
2 tsp garlic powder
2 tsp Creole Seasoning (or comb. of salt/cayenne peppers)
salt to taste
2 TB red wine (optional)
1/4 cup water (for thinning, if necessary)


Process the cashews first, until powdery. Then add the rest of the ingredients, except water, and process. If it's too thick for you, add the water, as needed, and process. Serve it over warm pasta, or mixed into mashed potatoes.

I also made a wild rice salad a while ago (I forgot about it).  I soaked some wild rice for 2 days or so, rinsing a few times a day. Then mixed it with some other veggies, and added balsamic vinegar, garlic, onion, and salt to taste. So good! The wild rice is very chewy. It was my first time enjoying soaked wild rice.

Hope you are all enjoying your summer. I may or may not start the p90x workout soon. Have any of you tried it??

PS- if any of you love craft beer, or know of others that do, please check out my other blog: A Taste of Beer.

Eat smart,
T.

Samosa Mashed Potato Pancakes and Cookie Dough Babies!

Wow, it's been a busy week....and there's more where that came from.  So I probably won't be blogging again until next week.

Today I made my first recipe from Isa Chandra Moskowitz's Vegan Brunch, even though I have so many tagged in there to make....too many recipes, too little time!  It was the Samosa Mashed Potato Pancakes and they were really good.  I've got plenty leftover to easily shape into patties and "fry" up over the next few days.  I used red potatoes, instead of the Yukon Gold, and the only oil I used was spray oil, to fry them.  I only had black mustard seeds, so I used those instead of the yellow, and I had leftover grated carrots that I used instead of chopped.  And of course, I used whole wheat flour for the tiny bit it called for.  It could've used more salt, but only because I didn't serve it with any sauce.....perhaps it would go nicely with a cucumber raita. You can visit her blog here.

Remember I told you to go to Chocolate-Covered Katie's blog???  I finally tried to make some of her raw "babies", as in, Chocolate Chip Cookie Dough Babies! Let me start by saying I made a mistake, and bought chopped dates, instead of the whole soft ones, but that's all they had in the store.  I emailed her right away about my mistake, and I was surprised at how quickly she responded (thank you, Katie).  I, however, fixed my little error, by adding a little water.  They were delicious!!  Unfortunately, these have nuts, which aren't really on my diet at the moment, but as long as I don't eat too many, I'll be ok. You HAVE to try them! I'll be testing out her different variations soon.

Until next time....don't eat too many of those amazing raw sweet snacks!
Eat smart,
T.

Creamy Tomato Pasta for Fall

I think I'm starting to feel a bit better today, and it helped that it was quite Fall-like today.  I even have the kitchen window open!  Feels good.

I had work today, but what I made was so easy, I don't even think it counts as cooking :)

"Creamy" Tomato Pasta adapted from Super Quick Tomato Basil Cream Pasta from the VeganYumYum cookbook

6-10 ounces whole wheat pasta (I used a  mix of shells and rotini)


Sauce:
1 - 1 1/2 cups crushed canned tomatoes ( I needed my fresh tomatoes, so I used leftover crushed)
1/2 cup raw cashews
1/4 cup water
1 tbsp tomato paste
1-3 tbsp red wine

salt, pepper, garlic, fresh basil

Throw the 1st 5 sauce ingredients into a food processor (the original recipe uses a blender, but I don't have one) and process until creamy and thick.  Boil pasta.  While pasta is cooking, put sauce into a pan and heat.  Add salt, pepper and garlic to taste.  Add the wine. Simmer.  When past is cooked, drain it and add it to the pan with the sauce.  Toss and add fresh basil.  Yay, done!


It was really good.  I'm not sure if it would've been even creamier using a blender???  I've never used cashews in cooking before...gives it a nice texture and flavor.  I left out the oil from the original recipe (trying to follow McDougall's no oil rule when I can).  Of course he doesn't like nuts either....oh well.

Anyway, this was a great recipe for an easy quick dinner after work, so you should try it.

Time to go relax now.
Eat smart,
T.