Vegan Ricotta

June 7, 2020 / Lyn Jones / 0 Comments

makes enough for one small pan of lasagna or approx. 3 dozen ravioli, or pizza topping
(https://theveganword.com/ricotta/)

  • 1 package (approx 1 lb) firm tofu, drained and pressed
  • 1/2 cup cashews
  • 2 teaspoons lemon juice
  • 2 teaspoons olive oil
  • 1 garlic clove, chopped
  • 1/4 teaspoon salt
  • 1/4 cup nutritional yeast flakes (optional)*
  • 10 fresh basil leaves, chopped
  • fresh black pepper to taste
  • Italian dried herb mix to taste

1. In a spice grinder, grind cashews until fine.
2. In a food processor, blend cashews, tofu, lemon juice, olive oil, garlic, salt, nutritional yeast, basil, black pepper, and Italian herb mix until it forms a thick paste.
3. Adjust seasonings to taste.

*Nutritional yeast flakes can be found in health food shops in the US and UK.  I think it adds a nice cheesy flavour, but if you’re not a fan or if you live somewhere where you can’t obtain it, feel free to leave it out.

AN ADJUSTED RECIPE FROM SAME AUTHOR –

  1. Extra firm tofu, drained and pressed 1/2 lb (1 package)
  2. Cashews 1/4 cup
  3. Lemon juice 1 tsp
  4. Olive oil 1 tsp
  5. Garlic clove, chopped
  6. Pinch of salt
  7. Nutritional yeast flakes 2 tbsp
  8. Tahini 1 tsp (optional)
  9. White miso 1 tsp (optional)
  10. 5 leaves of fresh basil
  11. Black pepper to taste
  12. Italian herb mix to taste (optional)

Eggless Almond and Cashew Cake

June 7, 2020 / Lyn Jones / 0 Comments

 A perfect light and sweet dessert as a tea-time snack or just after a delicious dinner.
Servings: 4

  • 1/2 Cup Maida (fine, low protein wheat flour)
  • 1/4 cup cashew powder (grind cashews in a mixer)
  • 1/4 cup almond powder
  • 1/4 cup sugar
  • 3 tsp Ghee
  • A pinch of cardamom powder
  • 1/2 cup milk
  • A pinch of coconut (dry), grated
  • 1/4 tsp bicarb
  • 1/2 tsp BP

    1.Preheat the oven to 350 degree F.

  • 2.Grease the baking pan and apply some ghee. Use parchment or wax paper to cover the bottom and sides of the pan and keep it aside.
  • 3.Take a bowl and mix cashew powder, almond powder, maida, baking soda, baking powder and cardamom powder.
  • 4.In another bowl, add ghee and whisk till its fluffy (should take less than a minute). Add sugar and blend again.
  • 5.Mix the contents of the two bowls and transfer them to a pan. Add a pinch of maida to grated coconut and and sprinkle it on top.
  • 6.Bake for 20 to 25 minutes and broil for less than a minute.
  • 7.Serve.
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