Another Vegan Block Cheese Recipe:

I haven't done any vegan cheese making in a while now, and I had a little extra free time on Saturday, so I decided that it was time to improve upon my last recipe for Vegan Block Cheddar Cheese.

I made a special trip to the produce store to buy raw cashews yesterday, but they were out. Still determined to make cheese that night, I decided to move on to plan B and use cauliflower instead. I've used it in cream sauces before, and it always turns out delicious. Cauliflower has a neutral flavor, so it picks up the flavors well. I also used a little sweet potato to add more depth in flavors. Another benefit to using cauliflower is that it's better on the budget than raw cashews, which generally cost an arm and a leg to buy, so it's not as scary to experiment.

This cheese grates and melts. I just used it to make a grilled cheese sandwich on ciabatta bread, and it was super delicious. This doesn't taste exactly like cheddar cheese, but it's definitely a good substitute. I'm waiting for rejuvelac to come in. I ordered it on Amazon yesterday. My next goal is to make something that tastes almost exactly like dairy cheese, and I've heard that because rejuvelac has a sour, fermented flavor, it generally does the trick. Be looking out for that recipe in the near future. I'm excited to try it out!

Ingredients:

2 cups cauliflower, cut into florets

1/4 cup sweet potato, cubed

1 cup water

1/2 cup plain unsweetened almond or soy milk

1/3 cup + 2 tbsp. nutritional yeast

4 cloves garlic, smashed

1 tbsp. sauerkraut 

1 tbsp. tahini

1/2 tbsp. coconut oil

4 tsp. agar powder

2 tsp. lemon juice

2 tsp. salt, divided

2 tsp. garlic powder

Dash of cayenne pepper

Dash of cumin

Dash of turmeric

Makes about 3 cups of vegan cheese.

Instructions: 

1. Bring the cauliflower, garlic, and sweet potato to a boil in a medium saucepan. Boil for 18 to 20 minutes. Drain, and return to pan. 

2. Next, stir in 1 tsp. of salt, the garlic powder, cayenne, cumin, and turmeric. 

3. Add the cauliflower mixture and the sauerkraut to your food processor. Add the almond milk, nutritional yeast, lemon juice, and remaining 1 tsp. salt. Pulse until smooth, scraping the mixture off the sides as necessary. 

4. In a medium saucepan, bring the water and agar powder to a boil. Reduce heat to low and simmer for 7 to 10 minutes, whisking almost constantly.

5. Once the agar  mixture is ready, pour it into the food processor and process until a smooth and creamy mixture has formed.

6. Grease a bowl or container, and pour the cheese mixture into it. Let it cool on the counter for at least 15 minutes. Refrigerate overnight. 

*(Do not use So Delicious Brand Almond or Soy Milk - for whatever reason, it doesn't turn out well when cooked).

Simple Vegan Tapas:

Lately I find myself in quite the predicament...I'm too spent to cook, let alone blog about it. By the time I sit down at my computer to write (lethargic and slightly depressed), it's like I can't lift my fingers. There's no words left in my head.

The same thing happens when I try to cook. "Rice takes too long....you're not having pasta for the 5th night in a row! Fatty." So I end up with some sloppily-thrown-together meal, in my messy hair and sweatpants, and I think that I may be in a rut.

But the truth is that I'm actually not in a rut at all. I'm really about to cross the finish line in this crazy marathon that I started over seven years ago. Yet, while all of these things are going on behind the scenes, I feel like I'm spinning my wheels. (Who wants to run a marathon anyway? - Side note - I'm thinking of running a half marathon!)

But, all in all, I'm sure that when the Bar is over and I'm all settled into a new home, it will be different, and I'll be able to enjoy the simple things...like the smells of garlic wafting through the kitchen and freshly-made pizza dough rising. Soon. 

I guess I'm really in no rush. The rest of my life is waiting for me regardless. Besides, sometimes it's nice to have a legitimate excuse to have unkempt  hair and live in sweatpants. 

So anyways, who really cares about all of that? I just want you all to know that I haven't forgotten about you!!!

Now...Vegan Tapas!

In case you didn't already know, I am absolutely in love with Spain. Everything about it: the culture, the people, the food (pero no jamon por favor!), everything. Spain has a liveliness that's unparalleled, and it's a beautiful country to spend two summers in. 

Funny thing, before I went to Spain, I absolutely hated olives. Now, if you want to cheer me up or comfort me, all you have to do is hand me some Spanish olives and some Tempranillo wine. It's such a comfort!

The cherry tomatoes don't go the best with olives, but they sure are delicious. Besides, tapas are random small plates that don't really have anything in common with each other anyways. 

Ingredients:

1 pint grape tomatoes, sliced in half

2 tsp. lemon juice

1 tsp. olive oil

Dash of salt

Dash of cayenne pepper

1 1/2 cups arugula

3/4 cup Spanish olives

Baguette bread, sliced

Total Cook Time: 10 minutes. 

Instructions:

1. Add the grape tomatoes, lemon juice, olive oil, salt, and cayenne pepper to a medium skillet. Cook on medium to medium-high heat until tender and a little charred, adding more salt or lemon juice to taste.
2. Once the tomatoes are done, top the bread with the arugula and serve the tomatoes and olives on the side. Don't forget the red wine!

Summer Flat Bread with Tomatoes and Black Bean Spread:

Sometimes it's entirely appropriate to put black beans on pizza. This is one of those occasions. Pair them up with some diced tomatoes and fresh cilantro, and you are going to be enjoying one delicious meal. I actually used flat bread dough for this, but I didn't write down the recipe when I made it, so either use premade flat breads, vegan naan, or your own dough recipe for this one.

The house hunt/ bar study/ moving out craziness continues....I have honestly been living off of hummus, avocados, a few steamed veggies, and the occasional glass of wine/bottle of craft beer. I did buckle the other day, and I've been trying out some vegan frozen meals, mainly in the interest of convenience, but also because it's fun to find new vegan products. I'll be letting you know how they turn out!

I'm going home again in a few weeks! We always have a huge Fourth of July celebration at the cottage on Lake Erie, so that's something that I'm definitely looking forward to. (The 4th is my favorite holiday). I wish I could be with my dad for Father's Day, but I'm going to make him a delicious and healthy meal when I get home. Other than that, not too much is going on in my neck of the woods.

Ingredients:

1 premade flatbread

1 cup black beans, drained and rinsed

1 cup tomatoes, diced

1/2 cup arugula or baby spinach

1/2 cup red onion, diced

1/2 tbsp. cilantro, finely chopped

2 tsp. red wine vinegar

2 tsp. olive oil, divided (plus more for the crust)

1/4 tsp. salt (or more, to taste)

Dash of cayenne pepper

Instructions:

1. Preheat your oven to 350 degrees. Next, add the black beans, 1 teaspoon of olive oil, salt, and a dash of cayenne pepper to your food processor. Process until smooth.

2. Add the tomatoes, arugula/spinach, red onion, chopped basil, red wine vinegar, 1 teaspoon of olive oil, and a dash of salt to a small bowl. Toss to coat.

3. Place the flat bread on a baking sheet lined with aluminum foil. Spread the black bean spread over top, and brush the crust with olive oil. Bake for 7 minutes or until desired crispness is reached.

4. Remove from the oven, and then top the flat bread with the tomato mixture.

Vegan "Greek-Style" Lemon & Dill Potatoes:

Summer is almost here....so I thought that I'd share this super fresh and delicious recipe with you.

I was inspired to make these potatoes after going to Taverna Opa in Orlando for lunch after my graduation ceremony. The food there is delicious, and they offer some good vegetarian and vegan options.

My dad ordered some tasty lemon and dill potatoes, which only meant that I just had to create my own version of them at home. The restaurant also serves a mean hummus, so I served these potatoes with a homemade roasted garlic and lemon hummus, pita chips, and fresh cucumber. To add a little more green to this dinner, I also sauteed some beet greens in red wine. It turned out to be a delicious (and filling) meal.

This is perfect for summer nights at the beach or Memorial Day barbecues. I hope that you enjoy it and share it with your family and friends over the summer. ☮

Ingredients:

2 cups small Yukon Gold Potatoes

5 cloves garlic, crushed

1/4 cup fresh dill, chopped

1 tbsp. vegan margarine

1 tbsp. olive oil

2 tsp. lemon juice (or to taste)

1/4 tsp. salt (+ more to taste)

1/4 tsp. dried rosemary

Dash of cayenne pepper

Pinch of black pepper

Serves about 6.

Total Cook Time: 25 minutes. 

Instructions:

1. Add the potatoes and garlic to a large pot and cover with water. Bring to a boil, and cook for 16 minutes or until tender. Drain.

2. Next, return the potatoes and garlic back to the pot. Add the vegan margarine, olive oil, lemon juice, salt, rosemary, cayenne pepper, and black pepper. Stir until the potatoes are coated with all of the seasonings.

3. Add the fresh dill and toss to coat. Add more dill, lemon juice, or salt to taste if necessary.

Vegan Lemon, Arugula, & Apricot Side Salad:

Hey all! Happy Monday! I got back from Fort Lauderdale late last night, and I'm trying to get moving on this Bar prep stuff. I had another great weekend. We took a road trip to South Florida for my friend Liza's law school graduation party, and the weekend was full of fun and friends. Her party was full of delicious food, from gourmet grilled veggies to roasted artichokes and tomatoes. Did I mention that there were bottomless mimosas as well?...Coupled with beachfront views and an after party at the pool?...Clearly we all had a great time.

Anyways, I have so much to post. I will get to it. I promise. I have tons of new recipes that I can't wait to share, and I can't wait to finish writing my post that I've started on everything that has been going on in my life recently. It has been a whirlwind.

In the meantime, though, this salad is amazing. This was the first time that I can remember eating apricots (absent being in jam or in cookies), and I have to admit, I'm a little enamored. They're delicious and fresh, and they have a sweet yet tart flavor that pairs so well with the arugula and sesame oil in this salad. Serve with toasted baguette bread if you have it.

Ingredients:

2 cups baby arugula

3 apricots, thinly sliced

1 to 1 1/2 tbsp. sesame oil

2 tsp. lemon juice (or to taste)

1/4 tsp. Kosher salt

Instructions:

Add all of the ingredients to a salad bowl. Toss to coat.

Garlic Bread Crostini with Arugula, Asparagus, and Bell Peppers:

Looking for a light yet tasty appetizer? This is perfect. It packs a nice garlic flavor, with hints of lemon, cayenne, basil, and arugula. The asparagus and bell peppers are lovely toppings, and they bring a lot of color to the dish.

Ingredients:

1 cup asparagus, shaved or cut in half
1/4 cup green bell pepper,sliced
1/4 red bell pepper, sliced
1 cup arugula
15 cloves garlic
2 tbsp. olive oil or vegan margarine
2 tsp. lemon juice
1/4 tsp. + dash of salt, divided
Pinch of cayenne pepper
Pinch of dried basil
Pinch of onion powder
6 slices of your choice of bread

Instructions:

1. Preheat your oven to 400 degrees. Wrap the garlic, a dash of salt, and 1 1/2 tablespoons of the olive oil/vegan margarine in aluminum foil.
2. Once the oven has preheated, place the wrapped garlic in the oven, and roast for 15 to 20 minutes. The garlic will be tender when it's ready.
3. While the garlic is roasting, add the asparagus, bell peppers, remaining olive oil/vegan margarine, lemon juice, salt, cayenne, basil, and onion powder to a large skillet. Toss to coat, and cook on medium heat for about 5 minutes.
4. Turn the heat up to medium-high and continue cooking for another 5 minutes or so (until the veggies are a little charred).
5. Once the garlic is ready, pull it out of the oven, and mash it in a small bowl.
6. Toast the bread. Once the bread is ready, spread the mashed garlic mixture over each piece, and top it with the arugula, and then the veggie mixture.

Vegan Buffalo Hummus:

If any of you  have ever had buffalo chicken dip before going vegan, this buffalo hummus is pretty close to it. It's so delicious, and you can put it on anything. So far, I've eaten it off of the spoon and in a wrap. I think this would also be good in a burrito or enchilada....the possibilities are pretty much endless. It's such a comfort that I have extra in my fridge right now.

Because buffalo is such a subjective flavor with respect to how much spice different people like, add the minimum amount in the recipe, and add more to taste after you've blended everything together. I served mine with a side of arugula, lentil sprouts, and cherry tomatoes with a lemon and orange vinaigrette.

Ingredients:

1  (1 lb. 13. oz.) can chickpeas, drained and rinsed

1 to 2 tbsp. olive oil

1 tsp. tahini (optional)

2 to 3 tbsp. hot sauce (to taste)

1/4 tsp. salt (or more, to taste)

1/4 tsp. garlic powder

Dash of cayenne pepper

Dash of chili powder

Dash of paprika

Serves 6.

Total Cook Time: 5 to 10 minutes. 

Instructions:

Add all of the ingredients to your food processor. Pulse until smooth, scraping down the sides as necessary. Once the mixture is smooth, taste to see if you need any more salt, hot sauce, etc. If so, add whatever ingredients you need, and then pulse a few more times to incorporate all of the flavors together. Enjoy on just about anything.

Vegan Chili-Roasted Chickpeas

These roasted chickpeas are so delicious. Whip them up for a quick snack, add them to any salad for flavor and crunch, or blend them together in your food processor with a little olive oil for a perfect vegan party dip. This recipe is to taste, so feel free to adjust the amounts of the seasonings or omit the cayenne if you're not a fan of spicy foods.

Vegan Detox Soup:

Now that the holidays are over, I'm thinking that most of you are feeling like me and need a little detox from all of the holiday binging, so here's an easy detox soup recipe for you. I like it because it's easy, and it still has a lot of flavor.

NOTE: This soup has not been proven to detox your body, but it will make you feel better! ☺

Ingredients:

4 1/2 cups water

2 cups yellow onions, sliced

1 1/2 cups celery, sliced

3/4 cup white cooking wine

1/4 cup scallions, sliced

4 cloves garlic, crushed

3/4 tsp. lemon juice

1/2 tsp. Coarse Kosher salt (or to taste)

Drop of olive oil (for a little extra flavor)

Dash of paprika

Teeny dash of cayenne

Green onions, sliced (for garnish)

Instructions:

1. Add the onions, celery, scallions, garlic, olive oil, and a pinch of salt to a large pot. Heat on medium heat for about 5 minutes. Stir in 1/2 cup of the water, the cayenne, and the paprika.

2. Continue cooking another 7 minutes or so, until the vegetables are pretty soft. Add in the remaining water, cooking wine, salt, and lemon juice. Bring the soup to a boil, reduce heat to low, and simmer for another 20 minutes or so. Garnish with the green onions and serve.

Vegan Arugula, Grape, and Clementine "Bruschetta":

How is everyone doing today? Is everyone ready for Christmas? I am, but I'm not. Haha. I've been slaving away on my parents' gifts, only to realize that they probably won't arrive in time for Christmas. Oh well. I think they're really going to love them once they do come in, though. All of the hard work that I've been putting in for my parents' presents has also caused me to neglect this blog a little, but they really do deserve the extra effort.

Anyways, I'm still working on baking mini cupcakes and cooking my meals for Christmas Eve. Hopefully, by some miracle, I will accomplish all of that by the time Sunday comes around, and somehow, I also plan get some more posts up.

Last night, I made Smashed Redskin Potato Pizza with this Arugula and Grape Bruschetta on the side. It was awesome. The salad is just so pretty, and it's packed with nutrients. It looks and tastes like a gourmet meal. Who would've thought that you can make this so quickly and with such little effort? This is perfect for an appetizer or side at any Christmas gathering.

I planned on toasting the slices of French bread, but opted not to. You can do whichever you feel like. It's good both ways. This salad/bruschetta would also be pretty good in a bread bowl.

Ingredients:

21/2 cups arugula

1 cup green grapes, sliced

1 cup clementines, peeled and sectioned

1/2 cup red onions, finely sliced

1/3 cup apple cider vinegar

2 tbsp. soy sauce

1 tbsp. olive oil

1 tsp. brown sugar

1 tsp. lemon juice

Dash of salt

Dash of cayenne pepper

1 loaf of French bread, sliced

Instructions:

1. Add the arugula, grapes, clementines, and onions to a large salad bowl.

2. In a smaller bowl, whisk the apple cider vinegar, soy sauce, olive oil, brown sugar, and salt together. Add half the dressing mixture to the salad bowl. Toss to coat, adding more dressing as desired.

3. Optional: Preheat your oven to 400. Line a baking sheet with aluminum foil and spray with olive oil. Lay each slice of French bread out evenly on the baking sheet. Bake until toasted, about 7 minutes.

4. You can either scoop the arugula mixture over the crostini and serve it that way, or you can serve the crostini on the side of the salad bowl and allow guests to scoop it themselves. Use any extra dressing for dipping.

Vegan Potato Cakes with Tahini Lime Dressing:

Decadent, delicious, and easy to make...what more could a girl ask for? These babies are amazing. I used canned new potatoes to make this less time-consuming. I also baked them so that I could study while they were cooking, but you can fry or saute them to achieve a little more crunch around the edges. The tahini lime dressing compliments the potatoes and paprika, giving them a hint of freshness. I'm actually in the library again, but I can't wait to get home and eat some more of these. My stomach is growling.

I only have a few more days until I'm done for the semester! Plans for break include: making this blog super awesome, setting up job interviews, writing a novel (haha), taking tons of pictures, spending time with family, and getting a little bit of traveling in.

Ingredients:

1 (49 oz.) can new potatoes, drained and rinsed

3/4 cup panko breadcrumbs 

1/2 cup fresh parsley, chopped

2 tbsp. olive oil

2 tbsp. plain unsweetened almond milk

3/4 tsp. paprika, plus more for sprinkling

1/2 tsp. salt (to taste)

1/2 cup tahini lime dressing (recipe below)

Instructions:

1. Add the potatoes, olive oil, almond milk, and salt to a large pot. Smash the potatoes with a potato masher, and heat over medium to medium-high heat until heated through. Smash a little bit more (these potatoes should still be a little chunky though).

2. Stir in the breadcrumbs, parsley, and paprika. Let the potato and parsley mixture cool in the fridge for a half an hour (optional).

3. Once the mixture has cooled, preheat your oven to 400, and generously grease a baking sheet. Separate the potato mixture into 15 patties, 1 1/2 to 2 inches in diameter. Place each on the baking sheet, sprinkle with salt and paprika, and spray or brush with a little oil.

4. Bake the patties until golden-brown, about 15 minutes on each side. NOTE: I baked them on the bottom rack of the oven for the last 7 minutes. Serve over a bed of fresh greens, and drizzle with the tahini dressing. 

TAHINI LIME DRESSING:

Ingredients:

1/3 cup water

2 tbsp. red wine vinegar

1 1/2 tbsp. sesame tahini

2 tsp. lime juice

1/2 tsp. to 1 tsp. agave nectar

Dash of salt

Instructions:

Add all of the ingredients to a small container. Mix until well combined, adding more or less of each ingredient to reach desired flavor.

Vegan Panzanella with Apricot Dressing:

Well, I turned my papers in today...45 pages later, and I'm free. (It's been a semester). I'm at the airport now, just waiting to board my plane home, where it's probably freezing cold. Either way, I'm excited. I have lots of big plans for Thanksgiving. This panzanella is perfect as a side salad. I'm been having lots of fun with the leftover apricot preserves from the Vegan MoFo Chopped Challenge. I'm hoping that my family loves it as much as I do. 

NOTE: I used the cinnamon rolls from the other day for my panzanella/croutons. I found that the little bit of cinnamon went a long way with flavor, but you can use regular bread and just add a tiny dash of cinnamon to yield the same effect.

Also, I will post some last-minute Thanksgiving ideas tomorrow. I know it's a little late, but it's the best I can do at this point. Anyhow, I should probably board my plane now.  ☮❤

Ingredients:

3 to 4 cups arugula

1 1/2 cups bread, cubed

1/3 cup sliced almonds

1/4 cup Italian Dressing

3 tsp. apricot preserves

2 tsp. olive oil

2 tsp. vegetable broth

Teeny dash of cinnamon

Serves 4 to 6.

Total Cook Time: 15 minutes.

Instructions:

1. Combine the Italian dressing, apricot preserves, and olive oil in a small bowl. Stir until well-combined.

2. Line the bread cubes out evenly on a baking sheet. Drizzle each with the vegetable broth. Sprinkle with salt and cinnamon (if using), and broil until toasted, 5 to 7 minutes.

3. Add the arugula to a large salad bowl. Once the bread is toasted, add the bread and almonds. Mix in the dressing, and toss to coat.

Vegan Sweet Rolls with Cinnamon "Buttery Spread":

For whatever reason, though I have deadlines screaming at me from just about every angle, I have found myself extremely bored as of late. I feel like my life is stagnating. I need to get out, to travel someplace. I miss those feelings of inspiration and creativity that plagued me so greatly during and in the few months after traveling through Europe. Those feelings have begun to fade, and I feel myself in a sadness of sorts. You know what they say, "all good things are wild and free." Right now, I feel neither wild not free, even despite my impending trip home.

 Oh God...sorry for rambling like an idiot. (Depressing much?)

Haha. That's enough about my feelings.

Anyways, these rolls cheered me up. If you've ever had Texas Roadhouse rolls, you will find that these are very similar. They take a few hours to make (most of the time is to let the dough rise). However, they're very easy to make, and worth the extra time. The brown sugar in the dough gives them a sweet flavor, which goes well with the cinnamon "butter."

Ingredients:

2 1/2 cups all purpose flour
1/3 cup warm water + 1 1/2 tsp. yeast + 1 1/2 tsp. white sugar
1/2 cup ice cold water
1 tbsp. brown sugar
1 1/2 tbsp. canola or olive oil, divided
1/4 tsp. salt (+ some to sprinkle on the rolls before baking)
2 tsp. white sugar
1/4 tsp. ground cinnamon
1/3 cup Earth Balance Buttery Spread

Instructions:

1. First, proof the yeast: dissolve the yeast and 1 1/2 tsp. white sugar in the warm water. Let stand until frothy, 5 to 10 minutes.

2. Next, add the flour, brown sugar, and salt to a large bowl. Sift the ingredients until well-combined. Add in 1 tablespoon of the oil and the yeast mixture. Mix well, and then add the cold water. Knead until the dough is smooth and tacky, about 7 minutes. Form the dough into a ball, coat with oil, and let it rise for about 2 hours.

3. After the dough has risen, separate it into 16 one-inch balls. Grease your baking pan, and place the dough balls in the pan, allowing room for them to rise. Let them rise for another hour.

4. Next, mix the sugar and cinnamon together in a small bowl. Brush the rolls with the remaining oil and sprinkle them with about 1/3 of the cinnamon sugar mixture and a dash of salt. Preheat your oven to 350 degrees, and then bake for 25 minutes, until golden-brown.

5. While the rolls are baking, mix the remaining cinnamon sugar with the Earth Balance. Brush the cinnamon butter onto the rolls after you pull them out of the oven.

Vegan Nachos & Nacho "Cheese":

Well, this is lame. I think I'm going to stay in, rent The Holiday, and watch it on repeat by myself all night. Haha. At least I ate well today. I made nachos with "cheese" sauce, jalapenos, diced tomatoes, and avocados. I also made sweet rolls with cinnamon buttery spread. ♥

Clearly, daylight savings time has become my arch enemy in getting good pictures these days. It has also been particularly gloomy for Florida lately. Needless to say, it's frustrating. Oh well, the  nachos tasted amazing anyways. You can also add in diced onions, black beans, bell peppers, and/or tempeh for more variety. Enjoy.

Ingredients:

1 ripe tomato, diced

 1 avocado, sliced

1 jalapeno, sliced

1 tsp. olive oil

1/2 tsp. dried cilantro

Tortilla chips

1 cup nacho cheese (see recipe below) 

Hot sauce (to taste)

Instructions:

Lay the tortilla chips out on a plate or casserole dish. Toss the diced tomato with the olive oil and cilantro. Drizzle the tortilla chips with the cheese and hot sauce, and then top them with the tomato, avocado, and jalapenos. 

Vegan Nacho Cheese: 

1 1/2 cups plain unsweetened almond milk
1/2 cup nutritional yeast
1 1/2 tsp. sesame tahini
2 tbsp. all purpose flour
1 tsp. chiles, minced
1/4 tsp. miso (optional)
1/4 tsp. chili powder
1/4 tsp. Kosher salt
A few dashes of cayenne pepper

Instructions:

1. Whisk the almond milk, tahini, nutritional yeast, chiles, miso, chili powder, cayenne pepper, and salt together in a medium saucepan. Slowly whisk in the flour.

2. Bring to a boil, whisking constantly. Reduce heat to medium, and let simmer until it thickens, another 10 minutes, whisking often.

3. Remove from heat, and let stand for 10 minutes. It should thicken a little more.

Vegan Corn and White Bean Summer Salad:

I'd love to sit and chat, but life has been crazy over the past few days. As a result, I must move onto my school (and other non-cooking related) obligations. For now, here's a recipe that can be made in less than ten minutes. I know that summer's over, but I also know that you'll like it. :)

Ingredients:

1 (15.5oz.) can sweet corn, drained and rinsed
1 (15.5oz.) can small white beans, drained and rinsed
1 medium tomato, diced
1 cup cucumber, cut into small pieces
2/3 cup red onion, diced
1 tbsp. fresh green cayenne pepper, finely diced (optional)
1 tbsp. your choice of dressing (Italian works well).
1 tsp. olive or canola oil (optional)
1/4 tsp. Kosher salt
A few dashes of ground black pepper

Serves 4.
Total Cook Time: Less than 10 minutes.

Instructions:

Add the corn, white beans, tomato, cucumber, onion, and cayenne pepper to a large bowl. Mix in the dressing and oil. Sprinkle with the salt and pepper, and toss to coat.

Avocado Hummus:

Oh man...I really just love avocados. They're good with everything, and they're so healthy! So here's what I put together for you today:

Ingredients:

1 avocado, pitted and halved
1 (16 oz.) can chickpeas, drained
3 cloves garlic
1 tsp. red onion (to keep the avocado from browning)
2 tbsp. olive or canola oil
1 1/2 tbsp. sesame tahini
1 tbsp. lemon juice
1 tsp. salt
1/4 cup pine nuts (optional)

Instructions:

Add of the ingredients to your food processor, and pulse until the mixture is smooth and creamy. Top with pine nuts and serve with tortilla chips.

PS: the weather was just so perfect the other day that I couldn't resist going for a hike: ❤

Adventures in Vegan "Cheese" Making Part 3: Vegan Block Cheddar Cheese

What vegan doesn't love a good cashew cheese? Well, this is arguably even better: Smokey Cashew Block Cheddar Cheese. It's delicious. Enjoy it on a grilled cheese sandwich, add it to your favorite vegan mac and cheese recipe, or eat it with wine and crackers. You can even grate it!

It's actually way easier than you'd think to make vegan block cheese. I used to be so intimidated by it, but now, I can whip it up in less than a half an hour (minus the refrigeration time). The biggest issue for people who don't usually make their own vegan cheese is getting a hold of all of the ingredients. However, if you don't have a nearby health food store, you can get nutritional yeast and agar powder on Amazon, and all of the other ingredients can be found in your local grocery store.

For amateurs, I'm going to provide a basic overview of the ingredients that I used:

The Low Down on Vegan Cheesemaking:

1. Water: Well, you need water to dissolve the agar in.
2. Plain Unsweetened Almond Milk: I used this to give the cheese a more authentic flavor, but you can always use water instead.
3. Agar Powder: This is a sea vegetable that will help the cheese harden.
4. Coconut  Oil: Aids the agar. You can usually find it near the other oils or in the baking section (near the flour) of the grocery store - optional.
5. Raw Cashews: Versatile, and though awesome in their original form, can be turned into even more amazing and tasty cheese, spreads, and dips.
6. Tahini: made from sesame, gives the cheese a harder and more convincing flavor. Find it in the grocery store (I can't remember what aisle).
7. Liquid Smoke: I used this to achieve a smokey flavor, but it's entirely optional. Find it for a dollar near the barbecue sauce.

Ingredients:

1 cup water
1 cup plain unsweetened almond or other non-dairy milk
4 tsp. agar powder
1 tsp. coconut oil
1 cup raw cashews, drained and rinsed
1/4 cup nutritional yeast (maybe more)
3 tbsp. sesame tahini
1 tsp. salt
Lawry's Seasoned Salt (optional)
A few drops of liquid smoke (optional)

Makes a sizable block of cheese.
Active time: 15 minutes.
Refrigeration: 5 to 6 hours. 

Instructions:

1. In a medium saucepan, bring the water, almond milk, agar powder, and coconut oil to a boil. Reduce heat to low and simmer for 7 to 10 minutes, whisking almost constantly.

2. Next, add the cashews, nutritional yeast, tahini, salt, and liquid smoke to your food processor. Pulse for 30 seconds, then scrape the mixture off of the sides and add 1/3 to 1/2 of the agar mixture from the saucepan. Continue processing the mixture, adding the remaining agar mixture and scraping the sides down as needed until a smooth and creamy mixture has formed.

3. Grease a bowl or container, and pour the cheese mixture into it. Let it cool on the counter for at least 15 minutes. Refrigerate for 6 hours or so. (I refrigerated mine overnight).

Lightened-Up and Vegan "Fried Green Tomatoes"

I'm home for the weekend, and although Fall has arrived, I've been lucky enough to be here for the last of the garden vegetables. My mom's friend brought her all of these beautiful tomatoes, and I knew exactly what I was gonna do with them when I saw them. You can use any kind of tomato, but the variety of them is best. Just make sure that they're not overly ripe. PS: This really is Heaven on your tastebuds.

Ingredients:

3 cups green, orange, and red tomatoes, sliced
3/4 cup Panko breadcrumbs
1/3 cup all purpose flour
3 tbsp olive oil
Juice of 1/2 orange
Garlic salt
Black pepper
Crushed red pepper
Oregano/thyme (optional)
1/8 cup Triscuits, crushed (optional)

Instructions:

1. Preheat the oven to 400 degrees. Pour about half of the olive oil evenly onto a large baking sheet. Next, sprinkle the flour evenly across the baking sheet, followed by half of the panko bread crumbs and half of the juice from the orange. Add a dash of garlic salt and black pepper.

2. Lay the tomatoes out evenly on one layer of the baking sheet. Pour the remaining oil over them. Next, sprinkle the flour,  the other half of the panko breadcrumbs, garlic salt, pepper, crushed red pepper, other herbs, juice from the orange, and finally the crumbled Triscuits.

3. Bake at 400 for about 30 minutes. If the breadcrumbs are not yet crispy, broil until crispy, about 5 minutes. Serve over pasta in olive oil, the juice from the remaining half of the orange, salt pepper, and a dash or two of cayenne pepper. (The combination of sweet and spicy will keep you happy all day).