Herbed Vegan Goat Cheese

Herbed Vegan Goat Cheese

I adore Julie Piatt, aka Sri Mati. She is the author of “This Cheese is Nuts” and is also what you might call my spiritual mentor. She is a peace-loving hippie momma and a vegan. And she has created the best vegan version of goat cheese or chèvre that I’ve ever had. I make this recipe at least 2-3 days before I want to use it. I think the longer it has to sit and ferment, the better.


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Julie Piatt’s Macadamia Nut Herbed Goat Cheese

  • Author: Stephanie Bosch

Description

If you don’t have a dehydrator, don’t fret. You can use your oven on the lowest setting (mine is 150°) and bake for 1 hour.  Because I make a lot of vegan cheeses I always keep acidophilus caps in the fridge.  Also, I think it goes without saying that you do have to open the capsules before using, but I’ll say it anyway!  


Scale

Ingredients

  • 2 cups raw macadamia nuts
  • 1 capsule acidophilus (3-billion active-cultures strain)
  • 1/2 tsp. + 1/8 tsp Celtic sea salt 
  • 1/2 cup unsweetened coconut milk
  • 2 tsp refined coconut oil (make SURE it says “refined”)
  • 1 tsp Himalayan sea salt
  • 2 Tbsp za’atar, or other herb combo such as thyme, oregano, marjoram

Instructions

  1. Add everything but the za’atar to blender.  Blend on medium speed until smooth.  Depending on your mixer this could take anywhere from 45 seconds to 3-4 minutes.  
  2. Transfer mixture to the center of cheese cloth.  Gather the edges and tie off each end with string.  Place in dehydrator and dehydrate at 90° for 24 hours.  If you do not have a dehydrator you can achieve something similar in a low oven at 170° for one hour.  
  3. Once aging is complete remove cheese from the cloth  including the rind, and add to stand mixer. Mix until light and fluffy.  
  4. Adjust seasonings to taste.  She recommends adding the remaining 1/8 tsp, if too mild.
  5. Turn cheese out onto clean workspace and divide in half.  Roll 1/2 of the cheese inside wax paper until it forms a nice even log.  Repeat with the other half. 
  6. After the logs have set roll in herb mixture and refrigerate for at least 2 hours.  
  7. Serve

 


World’s Best Cornbread

World’s Best Cornbread

I love cornbread! I loved my Grandma’s cornbread most of all. But her recipe contained eggs, buttermilk, and wheat flour. I tell ya, being gluten-free and vegan is no easy task! There are so many obstacles to overcome that you either feel like giving up or just settling for the substandard pre-made crap you can find in the grocery store. So with Grandma’s cornbread out of the question. I sat out on the arduous journey of creating my recipe. As many of you gluten-free folks may know, gluten-free can mean dry, chalky, and dense. And on the vegan side of things, no eggs and no buttermilk can mean your bread falls completely apart, or it merely refuses to rise! So, what is a girl to do? After making some delicious banana muffins and using aquafaba in my chocolate chip cookies, I decided to combine the two and make cornbread! The result was the BEST cornbread ever. Sorry, Grandma.

Anyway, this recipe pairs well with my Gumbo, Chili, Black-Eyed Peas with Collard Greens, and it hangs well just by itself! I love to add diced jalapeños to mine! Just be sure to let it cool for at least 5-10 minutes! I hope you enjoy it!


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World’s Best Cornbread

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 25-35
  • Total Time: 11 minute

Description

This unbelievable GF vegan cornbread uses aquafaba in place of eggs and Bob’s Red Mill GF flour blend! Simply amazing! The key to this recipe is also using fine grind cornmeal like this one. 


Scale

Ingredients


Instructions

  • Preheat oven to 350 degrees F (176 C) and lightly grease a standard 9-inch round cake pan or 8×8-inch baking dish and dust with gluten-free flour. Shake out excess and set aside. (I also think you could use an 9-inch cast iron skillet, but it wouldn’t come out as easily and will likely have to be served directly from the pan).
  • In a liquid measuring cup, measure out non-dairy milk and add vinegar or lemon juice. Set aside.
  • Add chickpea brine to a medium-mixing bowl and begin whipping until loose peaks form. Then add sugar in a little at a time and beat until the texture is glossy and white and semi-firm peaks form.
  • Add dry ingredients to a large mixing bowl and whisk to combine. Then add non-dairy milk mixture and oil and whisk once more. Finally, add the whipped chickpea brine (with sugar) and gently whisk/fold in until a thick but pourable batter is formed.
  • The batter should be thick but pourable. Add more cornmeal or gluten-free flour if too wet or non-dairy milk if too thick. 
  • Add batter to prepared cake pan and bake on a center rack for 25-35 minutes, or until the edges are light golden brown and a toothpick inserted into the center comes out completely clean.
  • Let cool completely in the pan – set on a wire rack to speed cooling process. To remove, run a dull knife around the edge of the cake pan to loosen, then slice and serve. Alternatively, place a plate on top and quickly invert. It will be upside down so flip onto another serving platter to get it right side up.

Notes

*Any good GF flour blend will work.  Just make sure that it contains xanthin gum (used as a substitute for wheat gluten) as it is a binder for GF flour. 

Keywords: Vegan, Gluten-Free, Cornbread

Vegan Queso Blanco

Vegan Queso Blanco

Sweet dreams are made of cheese! I think I’ve mentioned this a few times, but the most challenging part of being a vegan was giving up the cheese. I even went so far as to create and teach a vegan cheese class! I adore this vegan Queso Blanco! It is so yummy and so easy to make. I put it on everything from my enchiladas to making a delicious mac-n-cheese. Mostly, I stand around with a plate of warm tortilla chips and dip until my heart’s content! I hope you love it as much as I do!

The other great thing about this recipe is that it is cholesterol-free, yep 100% plant-based, and no oil! Serve this dip piping hot, and don’t be surprised when it disappears quickly! Easy to re-heat with just a tablespoon or two plant-based milk and microwave on medium heat for 30 seconds. Stir, and add 30 seconds as needed until warm!

Vegan Queso Blanco

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Vegan Queso Blanco

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 20 minutes
  • Yield: 4 cups 1x
  • Category: Vegan Cheese
  • Diet: Vegan

Description

This oil-free vegan queso is ready in less than 15 minutes! So yummy, you can add as much or as little heat as you want by skipping the jalapeños or doubling them up! Enjoy!

 


Scale

Ingredients

  • 1 cup raw cashews, soaked overnight, if not using high powered blender
  • 1 onion, diced
  • 2 garlic cloves, peeled
  • 1 cup vegetable stock
  • 1 cup plant-based milk (I use Oatly oat milk)
  • 3 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp tapioca starch (for a gooey consistency)
  • 12 tsp salt
  • 1 (4 oz) can pickled jalapeños with juice
  • 1 can tomatoes with green chili’s, like Rotel
  • Dash turmeric for color, if desired

Instructions

  1. Warm a medium-size skillet over medium heat. Add 2 tbsp vegetable stock and onions. Sauté onions until done and translucent, about 7-8 minutes. Remove onions from pan, and add to blender. Add all remaining ingredients except the Rotel tomatoes, if using. Blend until very smooth. If using a Vitamix, about 45 seconds on high.
  2. Transfer to a saucepan and put on the stove over medium-low heat. Heat until desired consistency, continually stirring so as not to burn the bottom. 
  3. Taste and add extra salt if desired. Pour vegan queso into a serving bowl and stir in the 1/4 cup chopped pickled jalapeños and drained can of Rotel if using. Garnish and serve.
  4.  

Notes

Keep leftovers in an airtight container in the fridge about 5 days. When reheating, add additional unsweetened plant-based milk, if desired, to thin to desired consistency.

You can use chicken broth instead of vegetable if you’re not vegan.

I use a Vitamix and love it.


Nutrition

  • Serving Size: 12
  • Calories: 101
  • Fat: 7g
  • Protein: 3g

Keywords: Vegan Queso Blanco

Vegan Gluten-Free Gravy Mix

Vegan Gluten-Free Gravy Mix
This is a super easy and delicious gravy mix.   When I first began my search for a good vegan gravy recipe I was sorely disappointed.  I desperately wanted to find something that even closely resembled the gravy I grew up eating.   But the base for the gravy I was used to eating was made from sausage grease and whole wheat flour!  Oh, and did I mention that I also needed it to be gluten-free?   So for a few years, I used various time-consuming methods to achieve a mediocre gravy.   After years of experimenting, I give you this!  Now I can make a delicious vegan gravy that has all the flavor and consistency of the gravy from my past!  Vegan Slingers here I come!

Easy Vegan Gravy Mix

¾ cup brown rice flour

1 Tbsp nutritional yeast

1 Tbsp corn starch

1.5 tsp sage

1.5 tsp salt

1.5 tsp pepper

½ tsp garlic powder

½ tsp onion powder

Add to a mason jar and shake well.

To Use:  Add ¼  cup of dry mix to a sauce pan and add 2-3 cups of plant-based milk.    Stir well and bring to a boil.   Reduce heat and add more milk if needed.   Enjoy!

 

Vegan Pumpkin Soup

Vegan Pumpkin Soup

For years when I thought of pumpkins, of course, I thought of Halloween and my absolute favorite pie in the whole world.  But when I had Pumpkin Soup for Thanksgiving in New Orleans one year, I realized my view had been very short-sided, and maybe there was more to this magical fruit than I knew!  Pumpkins are a cultivar of a squash plant and are technically a fruit.   And in this soup, they lend a creamy texture and a rich depth of flavor amplified by spices and slow-cooked onions.  Yes.  The Onions.  To me, they are what make this soup shine.   A no-oil onion sauté deglazed with hearty vegetable stock.  To me, this is one of the most amazing ways to build flavor.   Let me show you how.

Ingredients:

1 large onion, diced; or two medium-size shallots diced

2 cloves garlic, crushed and minced

1 ½ tsp ginger, minced, or ¾ tsp of ginger powder

2 tsp dried thyme

1 tsp dried coriander

1 tsp salt

½ tsp cayenne pepper

1/8 tsp black pepper

4 cups vegetable stock

1 14 oz can coconut cream (can use canned coconut milk in a pinch)

3 cans organic pumpkin puree (not pumpkin pie mix)

Hot sauce (optional, I use a mild Green Tabasco)

Heat pan on low medium heat until warm.  Add onions, stir until onions become translucent and begin to stick.   Add ½ cup stock and stir to deglaze the pan.  Once the water begins to evaporate add spiced and stir.   Cook for 1-2 minutes and add garlic and ginger.   Cook for 30 seconds and add remaining vegetable stock and stir to deglaze pan again.  Add coconut cream and pumpkin puree.  Stir well and simmer for 15-20 minutes.  Taste for spices, and adjust according to your preference.  I added a bit more salt and a little more thyme.  Serve with roasted Pepitas (pumpkin seeds), and roasted spiced chickpeas. Enjoy!   

Cashew Bechemel–White Sauce

Big thanks to KSDK “Show Me St. Louis’ for having me back! This recipe is one of my favorite dishes in the whole world! So easy to make and so hard to believe that there is NO cheese, NO cream, No Butter, No Oil! Some may think that is equivalent to no flavor. I say to them…Make IT!


Hearty Veggie Lasagna—Test Kitchen Style!

Hearty Veggie Lasagna—Test Kitchen Style!
Before Kevin and I became vegan we loved consulting America’s Test Kitchen for recipes.    Their recipes are full-proof and delicious—always the result of hours and hours of testing various methods and ingredients.  ATK recipes are truly the best examples of culinary science!   Each recipe has a “What Makes This Work” abstract that walks you through various ingredients and attempted methodologies before they give you their final version of perfection.   That is very appealing to my “But, I need to know why” personality.  So all of that aside…THIS. LASAGNA.

Now, I’ve made vegan lasagna before.  Many times, in fact.  But never, ever, like this.  I had always used tofu ricotta, and while the flavor was good, the texture was lacking and it was always too dry.  This recipe skips the tofu and uses cauliflower and cashews that are cooked and blended together.  SO simple, and it gave my lasagna a moist creaminess that it had been missing!  No joke, this is the BEST lasagna I’ve ever had.  I didn’t have any eggplant (we used the last of it for an amazing Baba Ganoush) so I used broccoli (about 12 0z) instead.  It was perfect.  I added the broccoli during the last 15 minutes of roasting the veggies, and it was scrumptious!   So, without further ado…I present this amazing America’s Test Kitchen “Vegan for Everybody” recipe.

You’re welcome.

  • For the Tomato Sauce:
    • 1(28-ounce) can crushed tomatoes
    • 1 (14.5-ounce) can diced tomatoes, drained
    • ¼ cup chopped fresh basil
    • 3 Tablespoons extra-virgin olive oil
    • 2 garlic cloves, minced
    • 1 teaspoon organic sugar
    • ½ teaspoon salt
    • ¼ teaspoon red pepper flakes
  • For the Filling:
    • 8 ounces cauliflower florets, cut into ½-inch pieces (21/4 cups)
    • 11/2 cups raw cashews, chopped
    • Salt and peppers
    • ¼ cup extra-virgin olive oil
    • 1 Tablespoon chopped fresh basil
  • For the Vegetables:
    • 1 pound eggplant, peeled and cut into ½-inch pieces
    • 1 pound white mushrooms, trimmed and sliced thin
    • 3 Tablespoons extra-virgin olive oil
    • 1 garlic clove, minced
    • salt
    • 1 pound zucchini, cut into ½-inch pieces
  • For the Lasagna:
    • 12 no-boil lasagna noodles
    • 1 Tablespoon extra-virgin olive oil
    • 1 Tablespoon chopped fresh basil
INSTRUCTIONS
    1. For the tomato sauce: Process tomatoes, basil, oil, garlic, sugar, salt and red pepper flakes in food processor until smooth, scraping down sides of bowl as needed, about 30 seconds. Transfer sauce to a bowl and set aside. (Sauce can be refrigerated for up to 1 day.)
    1. For the filling: Bring 3 quarts water to boil in a large saucepan. Add cauliflower florets, cashews, and 2 teaspoons salt and cook until cauliflower is very soft and falls apart easily when poked with a fork, about 20 minutes. Drain cauliflower mixture in a colander and let cool slightly about 5 minutes.
    1. Process cauliflower mixture, 3 Tablespoons oil, and ¼ cup water in clean, dry food processor until smooth, scraping down sides of bowl as needed, about 2 minutes (mixture will be slightly grainy). Season with salt and pepper to taste. Transfer ¼ cup mixture to bowl and stir in remaining 1 Tablespoon oil and basil; set aside for topping. (Mixtures can be refrigerated for up to 3 days.)
    1. For the vegetables: Adjust oven rack to upper-middle position and heat oven to 450 degrees. Toss eggplant and mushrooms with 2 Tablespoons oil, garlic, and ½ teaspoon salt in a bowl, then spread on rimmed baking sheet. Toss zucchini with remaining 1 Tablespoon oil, and ¼ teaspoon salt in the empty bowl. Roast eggplant-mushroom mixture until beginning to wilt, about 15 minutes. Remove sheet from oven, stir zucchini into vegetables, and continue to roast, stirring occasionally, until mushrooms are lightly browned, eggplant and zucchini are tender, and most of the juices have evaporated, 15 to 20 minutes. Set aside. (Cooked vegetables can be refrigerated for up to 1 day.)
    1. For the lasagne: Adjust oven rack to middle position and heat oven to 375 degrees. Grease 13 by 9-inch baking dish. Spread 11/3 cups tomato sauce over the bottom of the of the dish. Arrange 4 noodles on top. Spread half the cauliflower filling over noodles, followed by half of the vegetables. Spread 11/3 cups tomato sauce over vegetables. Repeat layering with 4 noodles, remaining cauliflower filling, and remaining vegetables. Arrange remaining 4 noodles on top, and cover completely with remaining tomato sauce.
  1. Cover dish with aluminum foil and bake until edges are bubbling, 45 to 50 minutes, rotating dish halfway through baking. Dollop lasagne evenly with 8 to 10 spoonfuls of reserves cauliflower topping, and let cool for 25 minutes. Drizzle with oil, sprinkle with remaining 1 Tablespoon basil and serve.
NOTES
Feel free to substitute a jar of your favorite pasta sauce. Keep in mind, if you do, you will use a full jar plus 1/3 of another.

Photograph via: Pamela Salzman

Chili Cashew Queso

Chili Cashew Queso
What an awesome day on Show Me St. Louis.   Dana and Anthony were fantastic!  Here is the Chili Cashew Queso recipe that I made on today’s show.  The recipe is a variation of a Dana Schultz recipe from “The Minimalist Baker.”    Love her, and love her recipes!

Just because you give up dairy doesn’t mean you have to give up cheese!   Many things can make milk!  You just need milk with higher fat content to make good rich cheese.  Hence, cashews! I keep this cheese on hand all the time. I use it as a sauce for macaroni and cheese, and as a base for my famous black bean dip!  But one of my favorite things to use it for is the base for a broccoli potato soup!  Sometimes, I just shamelessly stand over the bowl and eat it until I’m about to burst.  Loaded with protein and spices, this cheese sauce it my absolute favorite.

To heat or reheat microwave, covered, in 30-second bursts, whisking at each interval and thinning with water as needed.  Or re-warm on the stovetop, whisking occasionally and thinning with water as needed.

AMAZING-10-minute-Vegan-Queso-No-cashew-soaking-involved-just-blend-season-and-add-hot-water-vegan-glutenfree-208x300

Easy Chili Cashew Queso

1 ½ C. raw cashews

1 cup hot water

3 Tbsp nutritional yeast

1 tsp sea salt

1/2 tsp garlic powder

1/2 tsp cumin

Pinch chili powder (optional)

1 chipotle in adobo with a little sauce

Instructions:

  • To make the Queso, add all ingredients to a high -speed blender and blend until smooth. Stop to scrape down the sides at least once.
  • Feel free to substitute salsa, roasted jalapenos, or your favorite hot sauce in place of the chipotle pepper.   The sauce is also really delicious with no heat!

Cashew Béchamel | Basic White Sauce

This is one of the best béchamel sauces in the whole entire world. Who says you need dairy to make a good sauce?   Not me!  Besides, this is way better than ANY dairy-based sauces I’ve had.  It’s easy and delicious, and makes enough to have leftovers to freeze! Yep, you can freeze this bad boy! What’s better than satisfying a craving for a Creamy Mushroom Alfredo (it’s a “thing” for me) and knowing that all you have to do is sauté some mushrooms while waiting for your pasta to boil! Grocery store Alfredo sauces be damned!

This versatile little sauce can be used in a variety of ways! I use it as a base for corn chowder, in my eggplant lasagna, in a delicious Pasta Con Broccoli, as a drizzle over roasted veggies, and I use it to make a hearty delicious vegetable pot pie! This, my friends, is the real deal.

Basic_B_chamel_3_HD1280.jpgPhoto Courtesy of Rouxbe School of Cooking

Step 1: Preparing the Cashews

• 2 cups raw cashews

• 4 to 6 cups warm water

In a medium bowl, soak the cashews in water for 3 to 4 hours to soften. Strain, reserving the cashews and discarding the liquid.

Step 2: Preparing the Sauce

• 1 cup onion, diced
• 1 1/2 cups vegetable stock
• 1/2 cup dry white wine (or substitute stock, if not using wine)
• 2 1/2 tbsp nutritional yeast
• 2 cloves garlic
• 1 tbsp onion granules
• Pinch of freshly grated nutmeg (literally, just a pinch… Too much can alter the flavor)
• Pinch of white pepper (Can use black pepper in a pinch) 😉
• 2 tbsp olive oil (optional if you choose to use oil in this dish)
• 1 tsp sea salt (optional, but I recommend)

Method

First, gather and prepare your mise en place.

If choosing to use oil:

Heat the pan to low to medium heat and add the olive oil. Add the onions and sweat for at least 5-8 minutes to bring out the flavor until translucent. Then continue by adding the garlic and sweat for an additional couple minutes.   Add white wine and reduce until all liquid has evaporated.  (Skip the reduction if not using wine)

*For no oil sauté:
(It is easier to sauté, rather than sweat with no oil. So this process may give the onions a bit of color.)

Heat the pan to medium to high heat. Be sure the pan is heated properly (water test). Add the onions to the dry pan and continue to stir well until the onions begin to turn translucent and stick. Try to keep the onions from browning, adding a little stock or water if needed. You can add the garlic to the onions or add directly into the blender. Remove from heat.

Transfer the cooked onions and garlic into the blender.

To finish the sauce, add the cashews, the remaining vegetable stock, white wine, garlic, nutritional yeast, onion granules, nutmeg, white pepper, and salt (if using). Blend on high speed until smooth. Add more liquid if you choose to have a thinner consistency.

***Recipe: Courtesy of Rouxbe Cooking School

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Tahini Free Roasted Garlic Hummus

Simple-Hummus-Without-Tahini-5
Adapted from The Wholesome Dish

I love hummus, and my husband has crowned himself the king of hummus.  He makes it all the time.   And his hummus is forever changing.  It’s usually a product of his current culinary whims. Sometimes he adds fresh dill from our garden. Sometimes he adds a nice smoked paprika that we found at our local Indian Grocer. But he is always upping the ante.  For me, I like a simple traditional hummus.  Its simplicity is what makes it good, and I feel like why mess with a good thing? But there are times when you HAVE to change it up.  Like the time I was out of tahini.  Or like the two months I decided to give up all cooking oils.

This recipe does it all.  It is sesame free and oil free.  The creaminess of this recipe comes from the aquafaba.  What is aquafaba you ask?  It is the water that you normally drain from the can of beans, and it’s amazing!  We vegans use it all the time as a sub for eggs in vegan baking. The starchy liquid is a great binder directly from the can, but what really makes it magical is that it whips and creates foam. Aquafaba is therefore able to trap air; giving items structure at the same time it delivers a fluffy crumb and lift.  You can even make meringues!  In hummus, it adds a flavor and a creaminess that can’t be beat!  It’s the perfect sub for both the oil and the tahini!

Feel free to add whatever spices, or beans you want!  That’s the beauty of hummus, it can be as simple as whatever you have on hand, or as complex as you want it to be!   You can use it as a dip for veggies, or thin it out with a little bit of water and use as a dressing.  We love it on top of our Buddha bowls!

This is a keeper.


“Tahini Free Roasted Garlic Hummus”

  • 2 15 ounce can chickpeas (garbanzo beans, drained but save aquafaba)
  • 2 cloves roasted garlic (buy it pre-roasted at Fresh Thyme)
  • ¼ cup aquafaba from chickpeas
  • 2 tbsp lemon juice (freshly squeezed is best)
  • 2 tsp ground cumin
  • 1 tsp of ground coriander
  • ½ tsp of crushed red pepper
  • 1 tbsp parsley (dried)
  • 1 ½ tsp of salt
  • ½ tsp pepper (or to taste)

Mix all ingredients in blender, and blend until smooth. Add more aquafaba if you find that it’s too dry. Season to taste. Chill for a few hours, taste again, and adjust seasonings if necessary.  You can use olive oil in place of the aquafaba, but it won’t be as creamy, and you’ll save yourself about 240 calories!

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