This is not intended to be a convincing feta imitation. It is intended to be a nutritious and delicious replacement. It will remind you of feta and it functions like feta. But it is a little different and refreshing, it nicely brings out the flavors of the herbs and the olive oil. An excellent breakfast option to be wrapped in a warm tortilla, if you will. Here is the recipe:
Oven roasted eggplant slices, topped with fresh salsa and a delicious tahini ginger sauce. I love crafting interesting, homemade sauces and garnishes. Apart from being a lot of fun, they turn a few simple ingredients into effortless treats. This sauce also goes well with roasted potatoes, garbanzo beans or even as a salad dressing. The recipe for this sauce is below:
Playing around with the wonderful matcha package that I got from Breakaway Matcha, I ended up with this matcha lemon cream to use in my parfait. But it tasted really really good and I am sure it would be fantastic component in other desserts, smoothies etc… Here is the short and sweet recipe:
P.S: Matcha is not cheap, and the DREAMYMATCHA coupon code for 10% off at Breakaway Matcha should help.
I use cashew cream often and I often get asked about where I get it. Here is an illustrated recipe of how I make mine. Next to the almond milk and vegetable stock recipes, my collection of illustrated basic recipes is growing and I am so happy to have started it. I love that it gives me an excuse to illustrate again and I love sharing these absolutely essential vegan building blocks.
I don’t think I need to advertise just how wonderful the almond milk is, as it is doing quite well on popularity without my help. But what I will try to convince you here is to make it yourself at home. Here are my reasons for insisting on the homemade option:
I admit I neglected my basic recipes section lately. But I definitely need to have these building blocks for my other recipes. I kind of thought illustrating these would be a nice project and would get me excited. It totally did! It felt so good to be drawing again.
A vegan parmesan cheese that tastes like the real deal and is easy to make. It works wonderfully over salads, soups, pestos etc. It is super healthy and it takes 5 minutes to make. Give it a try and you will be pleasantly surprised. Here is the video recipe, followed by written one:
Applesauce, apart from feeding babies ;), can be used as a replacement for eggs, butter or sugar in many vegan recipes. So I though it deserves its place in the recipes as a fundamental ingredient. Plus I refuse to accept apple sauce as an exclusive baby food and it is fall. So here is the recipe:
I have been trying to make almond and cashew cheeses lately but I wasn’t really having a lot of luck. Until this one, that is. Finally, I arrived at a wonderful cream cheese. So here I am, to file it away in the blog.
One of the best things about summer is the seasonal vegetables and fruits. It’s true that we can now “enjoy” all these any time of the year thanks to globalization and farming “advances”. But you know that the crop that belongs to summer tastes like cardboard and hay in winter. Plus, we tend to encourage no-so-wholesome farming practices or shipping of stuff from half the world away when we demand fresh strawberries in winter.