Cheeseee!

I made a huge salad yesterday and I wanted to add something more to it. So, I found this vegan cheese recipe from Diet, Desserts and Dogs. Some of the ingredients were adapted as I didn’t have everything on hand. I think that any sort of spice can be added to the cheese to make different flavors.
It doesn’t really taste like swiss cheese, more like a savory jello-type food, but it’s good either way!

INGREDIENTS
1 and 1/2 cups water

5 tbsp agar powder

1/2 cup cashews

1/4 cup nutritional yeast

3 tbsp lemon juice

2 tbsp tahini

1 tbsp + 1/2 tsp dijon mustard

1 cup chopped onion

2-3 garlic cloves

1/4 tsp ground coriander

Salt, to taste

DIRECTIONS
1. Combine water and agar powder in a saucepan and bring to a boil.
Then, reduce heat and simmer until the agar powder has dissolved. (About 5 minutes)

2. Combine the rest of the ingredients in a blender and add the agar mixture as well.

3. After blending, pour the mixture into a container and let it cool uncovered in the fridge.
After it has set (about 2 hours), it can be covered.

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Easiest roasted veggies

I’ve often seen rutabagas and fennel bulbs at the grocery store, but i’ve never had the courage to buy them.
Ever since i’ve developed food intolerances i’ve been trying out new foods in attempts to vary my diet. These recipes are relatively simply to put together and not time-consuming. What’s more is that they taste great as a snack or as a side dish for lunch or dinner.

Roasted rutabaga

DIRECTIONS
1. Peel and cut the rutabaga into cubes

2. Grind equal parts rosemary, thyme, and dried parsley with 2 pinches of salt in a coffee grinder to make sure they are mixed well.

3. Spread the rutabaga cubes on a baking tray and sprinkle all the spice blend over top
Drizzle with oil and mix everything up so that everything is coated (I did this with my hands).

4. Bake for about 1 hour at 450 F or until a fork can be easily pierced through the rutabaga.

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Roasted fennel bulb

DIRECTIONS
1. Cut the fennel bulb lengthwise.

2. Place on a baking tray, sprinkle with salt and drizzle with olive oil.

3. Bake for about 30-40 minutes at 400 F, or until tender.

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Squash-stuffed mushrooms

I normally eat butternut squash roasted straight out of the oven and sometimes I add some cinnamon to it as well.
But, this time I wanted something different. So, I stuffed mushrooms with roasted squash and cooked it some more for lunch.

INGREDIENTS
1 medium-sized butternut squash, roasted

About 10 white button mushrooms

1 large onion, chopped

Spices to taste

DIRECTIONS
1. First, cook your squash. I cooked mine for 1 hour at 400 F, but temperatures can vary among ovens.

2. Separate the stems from the mushroom caps and reserve them. They will be mixed into the stuffing.

3. Puree the cooked squash (I did this by hand) and add in the chopped onion. Chop the mushroom stems into small pieces and add those in as well.

4. Season the mixture with your preferred spice blend.
I added salt, dried parsley, dried onion and garlic, dried dill weed and pinch of paprika.

5. Take about a spoonful of the mixture and stuff it into each of the mushroom caps.
There may be some leftover; it can be eaten like that (which is what I did!)

6. Place the stuffed mushrooms on a baking tray and drizzle them with a bit of olive oil.
Place the tray in the oven and cook for 10-15 minutes at 350 F.

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Avocado pesto spaghettini

This recipe was adapted from the ‘Fresh Juice’ magazine from Loblaws. The original recipe uses real cheese and serves 4. But, I wanted something that could be single serving because this sounded tasty.
Plus, avocado is delicious in any recipe.

INGREDIENTS
40g noodles (measured uncooked), I used buckwheat

1/2 very ripe avocado

1 tbsp dried basil

1-2 cloves garlic, mashed

Dash salt and pepper

2 tbsp daiya shreds

1 tsp olive oil

Dash cayenne pepper flakes

DIRECTIONS
1. Cook noodles according to package directions.

2. In a blender, mix avocado, daiya shreds, basil and mashed garlic until a purée is formed.
Then, slowly add in oil to make the purée smoother.

3. Take noodles, rinse them, then place the avocado mixture on top. Heat the whole thing up for a few minutes to melt the daiya cheese.

4. Eat 🙂

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