Raw Cashew Cheese

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raw cashew cheeseRaw cashews have a subtler flavor than their roasted counterparts, so they’re great for adding creamy texture to your dishes without overpowering other flavors. Raw cashews provide beneficial iron, important for oxygen transport in your body. They are also rich in other minerals like zinc, copper, magnesium, potassium, phosphorus, calcium, manganese and selenium. These little cashew nuts actually look like a big smile. In fact, they are potentially good for boosting your mood, helping with depression and stabilising your thoughts. Raw cashews are so versatile in raw/ vegan recipes – great for raw desserts, cheese, soup, dips, smoothies, etc. They are a staple in my pantry. This raw cashew cheese is a wonderful non-dairy vegan substitute if you have trouble consuming dairy. It does taste like a real cheese, thanks to my friend, nutritional yeast. Great for dips, snacks and appetiser!

For people who have trouble consuming dairy, but really miss the taste of cheese, cashew “cheese” is a wonderful non-dairy vegan substitute.  Thanks to nutritional yeast, it really does taste like cheese, albeit a soft one, and is a very satisfying snack, dip or appetizer, without any of the allergenic properties of pasteurized cow dairy. – See more at: http://www.vanilleverte.com/cashew-cheese-duo-black-pepper-onion-and-garlic-herb/#more-2902
the little cashew nut is shaped like a “smile.” Yes, cashew nuts are potentially good for for helping to boost your moods and stabilize your thoughts. – See more at: http://www.raw-food-diet-magazine.com/health-benefits-of-cashews.html#sthash.zYA0dMPU.dpuf

Ingredients

1 1/2 cup raw cashews, soaked overnight
1 cup almond milk or water
1 tbsp nutritional yeast
a pinch of salt
a squeeze of lemon

Drain the soaking water and place the cashews in a blender. Puree with just enough almond milk to help them puree. Scrape down the sides of the bowl frequently and puree until smooth. Add salt and lemon. Blend one more and transfer to a serving bowl. Serve with raw veggies or crackers. To make a raw lasagna, I sliced cucumber lengthways and layered with cashew cheese. You can also add vanilla, maple syrup and cinnamon to this cashew cheese for a sweet flavour – great for a healthy icing on cake or muffins.

Posted in: Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian

Roasted Eggplant and Pine Nuts with Tahini Yogurt Dressing

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Eggplant SaladI understand eggplant is not for everyone. I know some people don’t like the spongy texture and slightly bitter taste from the skin. But, when it’s cooked right with beautiful spices, you cannot say no to that, like this salad. I’m loving all the spices on the eggplant – sumac, smoked paprika, cumin, fennel seeds and thyme. I think eggplant marries well with marinades or dressings with Middle Eastern and Asian flavours.

Nutritionally, eggplant is low in calories and sodium, and is a great source of dietary fiber, potassium, and B vitamins. Do not peel off the skin because you have all the beautiful antioxidants in that dark purple shiny skin. It is a must you need to top with tahini yogurt dressing and roasted pine nuts. Tahini, made of sesame seeds, contains good amounts of omega-3 and omega-6 fatty acids, which helps the health of your blood vessels and brain. It is also a good source of vitamin B1, iron, copper, magnesium, phosphorous and manganese. Turkish eats it for breakfast, mixed with honey or pomegranate molasses, and spread on bread. Doesn’t it sound delicious? I like making salad dressings, humus, soup, spreads and snacks with it. It is so versatile and you need only a small teaspoon for a punch of flavour. Enjoy x
Eggplant salad1Ingredients

1 eggplant cubed
1 tsp of cumin
1 tsp of fennel seeds
1/2 tsp of sumac
1/2 tsp of smoked paprika
1 tsp of thyme
1 tsp of Himalayan salt
1 tbsp of coconut oil
chopped parsley
a handful of pine nuts

For dressing
1 tsp of tahini paste
1 tbsp of non-dairy yogurt or thick Greek yogurt
1 tsp apple cider vinegar
1/4 tsp of minced garlic
a squeeze of lemon
salt and pepper to taste

Wash and cut the eggplant. Mix all spices, herbs and coconut oil in a large bowl. Add the cubed eggplant into the bowl and gently toss. Place in the oven (180) for 20-30 minutes until golden outside and cooked inside. Take it out of the oven and transfer to a serving plate. Sprinkle chopped parsley and roasted pine nuts. Drizzle with tahini yogurt dressing before serve.

Posted in: Baking, Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian

Cheesy Polenta with Sauteed Chard and Mushrooms

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polenta The creamy texture of the polenta and cheesy nutritional yeast makes it a perfect comfort food for a warming winter dish. I’m in love with nutritional yeast. I know the name does’t sound that appetising, but the yeast itself is grown on beets and dehydrated, so don’t let the word “yeast” scare you away. Since it is plant derived and dried out, it’s free of the harmful candida that can wreck havoc on your digestive system. This magical yellow flakes not only add a nice and cheesy taste to the dish but also provide a enormous benefit to a vegetarian diet. It is jam-packed with essential minerals and vitamins. It is a good source of vitamin B12 and folic acid, high in fibre and protein, and totally gluten-free. It is also naturally low in sodium, making it a perfect addition for those monitoring their sodium intake. For this recipe, you can top with any seasonal vegetables. Root veggie hash such as parsnip, beets and pumpkin might be nice, too. Or a poached egg on top if you want more protein.

Ingredients

1/2 cup fine polenta
2 tbsp nutritional yeast
1 cup water or vegetable stock
1 tbsp coconut oil
2 cups of chard leaves, roughly chopped
1 cup of wild mushrooms, sliced
1 tsp Himalayan salt
1 tbsp balsamic vinegar
1/2 tsp cayenne pepper
2 garlic cloves, finely sliced
a squeeze of lemon
pepper to taste
a handful of pepitas

To make a polenta cake, place polenta and water or vegetable stock in a saucepan and bring it up to a boil. Simmer on low heat and keep stirring for 20-30 minutes until creamy and thick. Add nutritional yeast and season with salt. Stir to combine. Pour the polenta into a bowl or ramekin and set aside. Heat coconut oil in a large pan over medium heat. Add mushrooms, garlic and cayenne pepper and cook for 5 minutes. Add chopped chard leaves and balsamic vinegar into a pan and cook for another 5 minutes. Add squeeze of lemon and pepper to taste. To assemble, place a polenta cake in the middle of the plate, top with sauteed chard and mushrooms, sprinkle pepitas and drizzle olive oil on top.

Posted in: Dinner, Gluten Free, Lunch, My recipes, Vegetarian

GF Carrot and Carob Cake

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Carrot Carob CakeTop layer carrot cake is moist, chai-spiced and savoury whereas the bottom layer carob cake is nicely bitter sweet and rich. I ended up creating this layered cake cause I like both carrot and chocolate cake. I’m a big fan of using a mix of coconut flour and almond flour which has a good amount of fibre, protein and healthy fat, yet low carbohydrate. It is totally gluten-free, grain-free and refined-sugar free. It tastes awesome and leaves you feel healthy, not heavy!

When you use coconut flour, you need to add more liquid and binding components in the batter cause it absorbs quite a lot of liquid. Normally the rule is 1/2 cup of coconut flour needs about 4 eggs. I used only 3 eggs because I had carrot puree in the mixture as well. Secondly, you need to stir well because it tends to get clumpy in the beginning. So keep stirring until you get a smooth consistency. Let the mixture sit for a bit before you bake to make sure coconut flour has absorbed all the liquid. I made this one big loaf, about 8 servings. Feel free to add any nuts or dried fruits or frosting if you like. Happy baking x

Ingredients

Top layer
1 cup of carrot puree
3 eggs
1/3 cup almond flour
3/4 cup coconut flour
1 tbsp coconut sugar
1 tbsp coconut oil
1 tsp cinnamon powder
1/2 tsp nutmeg
1 tsp ginger
1 tsp cardamom
1 tsp baking powder
1/2 tsp baking soda
a pinch of Himalayan salt

Bottom layer
1 tbsp of carob powder
3 eggs1/3 cup almond flour
3/4 cup coconut flour
1 tbsp coconut sugar
1 tbsp coconut oil
1 tsp vanilla bean powder
1 tsp baking powder
1/2 tsp baking soda
a pinch of Himalayan salt

In a large bowl, gently beat 3 eggs, sugar and oil. Add all dry ingredients for the bottom layer and stir to combine. Pour the mixture into a loaf tin and spread evenly with a spatula. For the top layer, beat 3 eggs in a bowl. Add pureed carrot, sugar and oil and stir. Add all dry ingredients and stir to combine. Spread the mixture over the bottom layer. Bake in the preheated oven (180) for 50 minutes or until cooked.

Posted in: Baking, Breakfast, Gluten Free, My recipes, Snack, Vegetarian

Orange Soy Tempeh

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tempehTempeh is a high-protein food made from fermented soybeans. It is similar to tofu, but the texture isn’t soft and mushy. The taste is quite different, as well – mild nutty flavour. Being high in protein and a complete protein food, and cholesterol-free, tempeh is a great alternative to meat for vegetarians and vegans. Soy products reduce cholesterol, increase bone density, reduce menopausal symptoms and satisfy your hunger. Tempeh’s fermentation process decreases the phytic acid, which is found in soybeans and interferes with the absorption of zinc and other essential minerals, including calcium, magnesium, and copper. Healthy bacteria from fermentation is also great for your digestive system.
tempeh1Ingredients

100g tempeh
1 tsp coconut oil
1 bunch of broccolini
1 tsp of sesame seeds

For sauce
1 orange
1 tbsp coconut amino sauce* (or tamari sauce)
1 tsp grated ginger
1 tsp minced garlic
1/2 tsp cayenne pepper
1 tsp maple syrup
pepper to taste

Cut the tempeh into cubes and set aside. Mix squeezed orange juice, orange zest and other sauce ingredients in a bowl and whisk together. Heat coconut oil in a pan over medium heat and cook tempeh 3-5 minutes each side until lightly browned. Add the sauce and steamed broccolini and cook until the sauce is reduced. Take it off the heat and transfer to a serving plate. Garnish with sesame seeds.

* Coconut amino sauce is an alternative to soy sauce. You can find in local health food shops. The coconut aminos is made from the raw sap of the coconut tree, naturally aged and is blended with sun-dried sea salt. It has got a great amino acid content. You can pretty much use it instead of soy sauce in dressing, stir-fry, marinade and dipping sauce.

Posted in: Dinner, Gluten Free, Lunch, My recipes, Vegetarian