Tag Archives: cashews

Reconstructed Mayonnaise, vegan and raw

MayoDSC_6107
Mayonnaise is technically an emulsion, a blend of oil, an emulsifier, a sour element, sweeteners and spices. Traditional emulsifiers are eggs, agents, that enable and stabilize the blend of oil with watery substances. You can use other emulsifiers, likely something that has a certain oil content, are soy or nut milk, or as I have heard even cauliflower…
First we were looking for alternative store brands. There was Nayonnaise, then we found Vegenaise more convincing. Alternative brands are often made with soy or canola oil, and it is not clear if these ingredients are derived from GMO plants, I highly recommend checking labels. The Vegenaise Grape seed oil version is also Non GMO verified. Taste and consistency was right, although very salty and we bought it in large containers as a base for potato salads and remoulade dips. 
After I met the very nice Cherie Soria and Dan Ladermann at a recent health conference in New York, I started reading their book ‘Raw Food for Dummies’. They use a very simple raw mayonnaise base which I can recommend; it is close  to the creamy dressing recipe which I posted some time ago. The blend is softer at room temperature and will get the right consistency in the fridge. My recipe is a bit different, mostly because I never have the right ingredients in the house. It also tastes great as a sauce over shredded kale. See recipe

The mother of all slaw

SurowDSC_4645Ever wondered where Cole Slaw is rooted? It must be from somewhere East… In Poland for example, there is Surówka, which means literally ‘raw’ salad, but then there is the German ‘Rohkost’. It is made in varieties with shredded carrots, apples, raisins and cabbage and likely other raw vegetables, plus fresh herbs, such as dill. You can add some sauerkraut to add some beneficial culture. The dressing can be salty or sweet, with plain lemon and spices. But you can also dress it up creamier, for example, add some cashew cream or tofu and replace the sugar from the recipe with a date or alternative sweetener in the blender. It is so fresh and tasty, much fresher than the usual tired and oily slaw. See recipe

Easter Brunch

CheeseDSC_3228.1No special Easter treats this year, just ‘cheese’. After too many bunnies and sweets, we kept a low profile. Family feasts are so difficult. There are many traditional foods and we are tempted between a healthy vegan lifestyle and alienating family traditions. For example Easter Brunch. I haven’t dared to invite anyone to do a ‘Vegan Brunch’.  Continue reading

Warming Valentine hugs

CocoaDSC_3131.1Hot Chocolate is a warm hug. Cocoa or Cacao? Most likely you grew up with Nesquick or Swiss Miss – Sugary, chalky, milk powdery mixes with a faint hint of chocolate. Then as a grown up, maybe in New York, you will discover drinking real chocolate.                                                                                                                                            The word and idea of drinking cacao came from Mexican ancestors. Ancient graves unearthed, bore symbols and vessels identified with cacao consumption.  Continue reading

Bars and Balls

PowerDSC_3128Some time during the 80’s, there were aerobics, and then there was the advent of power bars. I remember the first ‘Muesli Bars’ sold before my time in college. We ate several ones during breaks, convinced they were healthy and got quite addicted. Then we noticed weight gain as the contents were just a tad nicer as in regular candies. Today, there are so many different bars; bars for athletes, for meal replacement and weight loss programs and Vitamins, even once a ‘Snooze bar’. Most of the commercial ones taste stale, rancid or sticky. But when you find out how easy you can make them fresh, there is really no reason to put up with ‘saw dust and sugar’. The ones I made, were handy when we skipped breakfast today before the snow storm and are a great snack during meetings. Just be aware that it is very concentrated food, a small bite would be more than double the size of nuts and fruits to eat. See recipe

Artisanal Cheeses

A challenge in plant based diets are cheeses. …or better, the lack of it. The addictive taste has been for many a reason to stray from a vegan diet. While commercial solutions have been more or less acceptable, there has been recently a trend in homemade cheese recipes. I tried already the Mozzarella style cheese from the VegNews article. Another recipe I tried now is for a french chèvre style cheese, that can taste like ‘Boursin’, I also changed it to a very garlicky spreadable ‘Le Tartare’. I altered both from the basic chèvre mix, that includes making Rejuvelac to incubate the cheeses. The process takes several days. So far, I love the results of the spreadable cheese. Contact me for recipe

Superfoods

Kale is the new Super Food. The list of nutrients and benefits to  circulation, skin, immunity and energy is long. If you knew only cooked kale in winter, you will be surprised that steamed kale can make a wonderful salad or side dish any time of the year. Truly a keeper is following recipe of steamed kale with creamy dressing, from Dr. Joel Fuhrman’s book ‘Eat to live’, which I will write about soon. See recipe