HI! This week has simply flown by, and not without some culinary experiments. Firstly, tried Sweetly Raw's recipe for Blueberry Cardamom Ice Cream - YUM! I'd consider it a great success for not even having soaked the cashews at all.
Second, endeavored to forge a log of vegan genius chef Tal Ronnen's cashew cheese, which takes three whole days to make because it's cultured! Neat! On day three, today, it had finally set up in the fridge, so I filled a savory tart with the stuff. With the probiotics working their magic, this scrumptious cheese is so much richer than your average cashew-based one. You can find the recipe here and in Tal's book, The Conscious Cook (drool). I highly recommend it!
1 cup spelt flour
3/4 cup brown rice flour
1/4 cup ground flax
1 teaspoon sea salt
a hefty pinch of Herbes de Provence
1/3 cup coconut oil
5-7 tablespoons of water
Preheat oven to 400 degrees. Whisk dry ingredients, then pour in oil and whisk until it takes on a bread crumb consistency. Add water one tablespoon at a time, mixing with your hands until it firms up a bit. Press the dough into a tart pan, poke holes all over with a fork and bake for 10 minutes.
1/2 recipe of Tal Ronnen's cashew cheese
zucchini and tomato slices to cover
more Herbes de Provence
nutritional yeast (for sprinkling)
Toss the zucchini and tomato slices in just enough olive oil to cover, along with another pinch or two of Herbes. Spread the cashew cheese onto the pre-baked crust, then arrange your veggies on top. Sprinkle with nutritional yeast as a finishing touch before you toss it back in the oven for another 20 minutes at 325 degrees.
Try this with whatever veggies you have on hand. Tarts are fabulous no matter the filling.