Vegan Cashew Cheese

Vegan Cashew CheeseHoly yummy, batman! Even though it’s true that I can eat the same thing over and over, lately I’ve been getting bored with what I’ve been eating. That’s part of why I love that I made this resolution to try new recipes: it breaks me out of food ruts and keeps my mind open to different meal ideas. The other part of why I love it, of course, is because the results so far have been very tasty. There’s also a third reason, and that is that I really love cooking and puttering around in the kitchen. It makes me feel industrious and healthier. I love that sentiment from Michael Pollan: “Eat anything you want, just cook it yourself.” I’ve been trying to embrace that more lately.

Oh Dear Drea is a blog that makes vegan living look easy. I was opening browser tabs like crazy yesterday, getting so much inspiration for delicious, easy vegan food. I had a huge bag of cashews in my kitchen, so I decided that this cashew cheese recipe would be the first one I’d try. Despite making a few changes to her original recipe, it still turned out great.

Vegan Cashew Cheese 2Cashew Cheese

Adapted from Oh Dear Drea

Ingredients:

  • 1 cup of raw cashews, soaked in a bowl of water for 1+ hours
  • 1-2 cloves garlic
  • 1-2 tbsp apple cider vinegar (or lemon juice)
  • 1 tbsp vegetable oil
  • 1 tsp salt (to taste)
  • Herbs

Soak the cashews for an hour or more. Drain them but save the water. Blend together all your ingredients, adding spoonfuls of cashew water until you reach your desired consistency (like a queso sauce). I forgot to pick up lemons so I substituted apple cider vinegar for the lemon juice the original recipe called for. Next time I’ll try with lemons and nutritional yeast because I know that would make it that much more delicious.

20140617-152044.jpgI’d treated myself to a garlic baguette (my first baguette since arriving in Korea!) after my run this morning, and loved eating some pieces of it with this yummy sauce. I think this would be great on a vegan pizza, like it was suggested in the original post. I’m excited to use it in veggie wraps and tacos too! Really it seems like you could just throw it on just about anything. The recipe makes a lot, almost a cup full, so I’m looking forward to discovering all the possibilities.

Yum! Dig in, friends.

Butter Tart Squares

Stress baking.

A term that unfortunately I am all too familiar with.

For some bizarre reason, whenever I feel:

a) Out of it; b) Stressed; c) Like there aren’t enough hours in the day; d) All of the above

I get an urge to escape those awful feelings and bake something, preferably something that doesn’t take up too much time, is delicious, and can be shared with friends should I ever have enough time for a social life. It’s a fairly counter-intuitive process, since baking something usually takes up time and energy, but it happens anyway. Stress baking isn’t logical, y’all!

The past couple days, I’ve been really nervous for my midterm exam (tomorrow) in my Cognition class. There’s a ton of information to learn, including 11 extremely detailed coronal sections of the human brain, and yes, I am expected to learn every single structure. Is it bad to admit that I’ve only memorized 7 so far?

Plus I have NaNo, plus I have exercise class tonight, plus I’m not sure what I’m going to make for dinner. Probably perogies. I was also a bit peeved/irritable because I did a work-out video yesterday, hoping it would pump me with some endorphins and give me a little energy boost. NO SUCH LUCK. Instead I felt even more exhausted and irritable. Boo!

So this morning, when I woke up, I decided to make butter tart squares. That just sounds like all kinds of goodness, doesn’t it? They’re extremely easy, require very few ingredients, and are probably the most delicious thing you’ll eat all week. Let me show you how to make them.

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Mom’s Chili + Easiest Scones Ever

Mm, fall food.

How much are you loving fall?

A lot? A little?

Personally, I find it difficult to disassociate the beautiful autumn weather & fun fall activities from the hell that is midterm season. I resent that though, because fall is my favourite of all the seasons! It’s electric, full of excitement and crunch and unadulterated joy.

One thing that makes fall easier to appreciate, for me, is making delicious fall-like food and consuming it. I do this a lot.

I think my favourite comfort food right now is a big hearty bowl of my mom’s chili with some sour cream and green onions and some biscuits on the side. Mmmm. It’s the perfect food really: easy, healthy, sharable, delicious, keeps for a long time in the fridge :)

So, my fine people, I share with you the deliciousness that is chili in the fall. Enjoy!

 

Mom’s Chili

Makes about 6 servings, depending on how hungry you are.. :)

1.     Chop up 1 onions, 2 stalks celery, 3 garlic, 2 carrots very small

2.     Cover ½ cup of barley (or bulgor wheat!) with 2 cups of water; simmer until barley/bulgor is cooked

3.     Meanwhile, sauté the veggies in olive oil until tender crisp

4.     Add finely chopped pepper and zucchini to the sautéed veggies, sauté until soft (I add diced mushrooms and neglect the zucchini)

5.     Add spices: cinnamon, chili powder, cumin, basil, shake of salt, little pepper, any other spices you might like..

6.     Add a large tin of diced tomatoes

7.     Add some red wine (few tbsp)

8.     Simmer it a while, add drained barley and a rinsed can of kidney beans

9.     Taste! Add salt. Add a little sugar, a bit more cinnamon. Add some ketchup. Taste & repeat if necessary!

10. Simmer on low heat for as long as possible.

11. Serve with a dollop of sour cream and some green onions – YUM!

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Easiest Scones Ever


Follow this link to find the easiest scones of all time..yummo!

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Bon apetit!

Let me know how the recipe turns out, if you try it!

xoxo,