Cheese lovers might not approve my post.
I consider myself lucky as I am well with goat or sheep dairy products whereas cow milk products don’t agree with me. A friend of mine, who is vegan, introduced me to an almond feta cheese and I loved it.
After a few experiments, I found that a texture of cashews are more to my liking for the vegan feta cheese option. I have other recipes with cashew as an ingredient and you can find more information on this product there, for example lemon and cashew dessert .
Here I am, publishing the final version of my new recipe, please enjoy!
Vegan Cashew Feta Cheese.
2 cups raw cashews
1/2 teaspoon table salt
3/4 cup virgin olive oil
3 cloves garlic, finely sliced
2 soft rosemary, chopped
a few dill, chopped
1/4 lemon, juice separated and put aside.
1 teaspoon pepper corns
*a glass jar min 400ml; a tray or a container about 30cm x 40cm.
1. Overnight, soak the cashews in the filtered water, also infuse the oil with all the dressing ingredients.
2. On the next day, rinse and process cashews in the food processor with salt and the lemon juice saved from last night until smooth and fine.
3. Place baking paper on the tray or container, transfer processed cashews and make an even layer about 1.5-2 cm thick, cover airtight and refrigerate for a few hours.
4. Cut the whole cashew layer into the cubes or ‘fingers’.
5. Place the herbs from the infused oil into a glass jar and stack the cashew feta pieces on top, then pour the oil over it. Refrigerate for 2- 3 days before consuming.
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Food allergies. People have different approach to handling their food allergies. Some are proactive and want to change their diet. In Australia, Clinical Labs have a remarkable blood test called Food Sensitivity Test that checks 93 products. Others prefer to enjoy their current lifestyle and diet. In any case, everyone can enjoy this recipe below, this roulade is divine.
My Zucchini Roulade recipe is ideal for someone who is on gluten free diet. Especially, it will be perfect for those who have discovered that they are allergic to cow milk. I guess, I created this for myself 🙂
5oog small zucchini
1/2 cup goat milk
1/4 cup oil
1/4 cup amaranth flour
1/2 cup white rice flour
seasoning as desired
Courgette (Zucchini) is a simple and affordable fruit that is harvested immature. Some information about zucchini was collected in the other post for Zucchini Patties recipe. Young zucchini have a subtle taste and they are perfect for being used raw in salads. If you like cucumbers try to substitute them with young zucchini and you will increase your vitamin intake. Below recipe uses uncooked zucchini but not completely raw!
Marinated Zucchini Salad
5 small zucchini
100g soft goat cheese
My recent holidays in Spain inspired me for croquettes. The tapas variations in Spain are endless, and the croquette is the most common one. Traditionally croquettes are made with potatoes. There are regions in Spain that use paella for croquettes.
My new croquette recipe uses celeriac that is sometimes called “root of celery”. This vegetable is rich with vitamins and minerals, and it is twice less calories than potato.
Another ingredient that is a vital part of the traditional croquette recipe is the bread crumbs to keep the shape and make a crust. I am replacing bread crumbs with fine oatmeal. Also, I am using an ingredient that will help me to make a perfect croquette shape, see below 🙂
In Tzatziki and Teff Crackers post we discussed the health benefits of teff. This recipe will be loved by those who enjoy corn polenta but wish it had less carbs and more protein. Adding olives and cheese is just my improvisation that adds more flavours, you can also experiment with herbs and seeds. This polenta is best to accompany any dish with a sauce. Alternatively, polenta slices can be toasted and served with a soup.
5 cups water
1 cup polenta
1 cup teff flour
Beautiful apricots are now ripe and sweet across Australia. This simple delicious addition to your cheese board is full of Christmas spirit. This paste is prepared with raw apricots and takes only 10 minutes.
500g apricots, ripe and sweet
1/8 cup semisweet or sweet white wine
1g agar (European, fine quality)
* Fine mesh sifter drum, silicone spatula, 170ml wide jar.
If along with vitamin and mineral content, phytochemical content is also taken into consideration, food can be ranked, and the food that contains the most nutrients per calorie are ranked the highest. Phytochemicals are plant substances that have beneficial health effects. Cauliflower would be in the top 20 foods in regards to this score. This concept was created by Dr.Fuhrman.
Cauliflower contains natural sulforaphane that has been of increasing interest for nutraceutical and pharmaceutical industries due to its anti-cancer effect. The highest amount of sulforaphane is found in cauliflower seedlings. (Food Chemistry, Volume 104, Issue 4, 2007, Pages 1761-1764, ‘HPLC Screening of anti-cancer sulforaphane from important European Brassica species.’)
The cauliflower is used raw in the below recipe, as it is more beneficial for health when it is fresh. But you can easily increase the heating time in step 5 to make the ‘rice’ softer.
Calamari Cauliflower Risotto