Archive for the ‘non-dairy products’ Category
Sorry for not having posted for a while. I am taking advantage of being in the South of France visiting my parents to try out some new French inspired dishes. While I do not miss any of the cow cheese I used to enjoy when I was a carnivore, goat cheese, on the other hand, was more delicate, naturally low fat and milder in flavor. So I attempted to recreate a dairy-free version from scratch. It turns out that organic firm tofu lends itself really well to the recipe. Truth be told, I wasn’t able to get the exact consistency of goat cheese, but obtained something in between what could be used as ricotta (if kept more moist) and soft goat cheese. Not bad at all! The taste is quite nice and the result is great addition to a vegan caesar salad or on top of spring mix. I can’t wait to harvest the tomatoes in my garden and make this stunning vegan goat cheese with homemade rosemary crackers!
2 cup of organic firm tofu
2 tsp nutritional yeast
2 Tbl light miso paste
2 tsp onion powder
2 medium roasted garlic cloves
4 Tbl lemon juice
2 Tbl virgin olive oil
Salt & pepper to taste
1 cup fresh basil leaves
1. Cube the tofu and place in medium pan. Cover with some water with a little salt and bring to boil. Let it simmer for 4-5 minutes without a lid. Drain and let it cool of. This step will make the tofu more firm.
2. Process the remaining ingredients minus the fresh basil until pureed.
3. Pour into a bowl and add the fine strips of fresh basil, mix again.
Taste, add salt and pepper if needed.
4. Line a ramequin or a small glass container with some ceranwrap.
5. Spoon the tofu mixture making sure that it is pushed evenly all the way to the top. Refrigerate for a few hours.
6. When it is time to serve, flip the dish and remove the plastic film preserving the shape and place on a salad or serve with crackers.
NOTE: If you don’t eat soy products, no worry, you can use pine nuts, see recipe at the Vegenista.
Bon appétit everyone
Here is a great appetizer everyone will enjoy around the holidays and for any party. Who knew that you could make a dairy-free cheese ball? Warning! This ‘cheese’ ball disappears as soon as it is served so make sure to make a double batch if you have a big crowd! You get all the flavor and none of the guilt because this version has no saturated fat or cholesterol. So you can have your cheese ball and eat it too!
1 cup blanched almonds
1/2 cup pine nuts
1/2 cup of firm tofu well drained
1 Tbl nutritional yeast (optional)
1 tsp red wine vinegar
1 tsp vegetable oil
2 drops of liquid smoke
2 tsp onion powder
1/2 tsp salt
2 Tbl fresh chives
- Place the almonds, the pine nuts and process quickly.
- Squeeze as much water from the tofu.
- Add the tofu, the olive oil, the liquid smoke, the onion powder and salt and blend.
- You may need to stop and mix with a spoon.
- Pour the mix in a bowl and fold in the chives.
- Make a ball and wrap in saran wrap and refrigerate overnight.
- The next day, crunch 1 cup of walnuts into small pieces and roll the ball to cover it completely.
- Serve with crackers, celery sticks or bread slices.
Bon appetit !
Subscribe by email
- Summer Gazpacho
- Fresh French Peas
- Potato Broccoli salad with chipotle dressing
- Herb Vegan Goat Cheese
- Yakisoba Noodles with tofu