Almond feta cheese recipe

almond feta cheese recipe

almond feta cheese

Jack and I have been dairy-free for over a year now, and the thing I miss the most is cheese. I’ve made cashew cheese before, but when I found out about almond feta I was excited to try something different. This cheese ended up really tasting like feta- creamy and with a little lemon zing. I think it would be even better with some fresh chopped herbs added in. I did the lazy version and bought ground almonds from trader joe’s, but you can make it with whole almonds too. If you use blanched almonds the cheese will look nice and white, but my ground almonds were brownish because they had the whole almond and it still tasted good. I followed the recipe below and let the cheese sit in cloth overnight to release extra water, but it barely released any so I think next time I will be even lazier and try skipping that step :)

*Update: I tried adding a bit less liquid and not straining the cheese and it turned out fine! Also I tried not baking it and it’s more the consistency of a dip but still tastes great!

Ingredients:

1.5 cups ground almonds 
1/4 cup lemon juice (this makes it pretty lemony, use less if you want it milder)
1/2 cup water 
3 Tbsp olive oil
2 cloves garlic, minced
1.5 tsp salt

Directions:

-blend everything in the food processor until it’s very smooth for a few minutes

-then put it in 3 layers of cheese cloth or a layer of a cotton cloth and make it into a ball (you can tie it with a string or rubber band), and leave it over a strainer in the fridge for 12 hours

-the next day take the ball out of the cloth and put it in an oiled dish and bake for 40 minutes at 200 degrees until browned slightly

 

It’s delicious on a salad, with crackers, on a sandwich, and would probably be great on pizza too!

 

Amazing vegan carrot soup

vegan carrot soup

vegan carrot soup

 

I’m usually really bad at making soups- they usually turn out really flavorless or not creamy enough, but this carrot soup turned out so good that even my non vegan husband loved it! It’s pretty easy to make too, and I was able to keep Jack occupied “washing” carrots for me while I chopped some veggies and put things together in the pot.

Ingredients:

1 onion

1 potato

2 pounds of carrots (about 8 large carrots)

2 cloves of garlic

liquid- either vegetable broth, non-dairy milk, or water (I did mostly almond milk plus water because I was out of broth)

salt plus any spices you like (I added a bit of ginger and turmeric)

 

Directions:

Chop up the vegetables and saute them in olive oil in the soup pot until they start to brown

Then add the liquid and spices and cook for 20-30 minutes on low

Lastly puree (I used an immersion blender but any blender type thing should work)

 

It’s really pretty easy and is so amazing that I ate like 3 servings per day for a few days in a row until I ran out!

Vegan cucumber yogurt soup

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My mom used to make a cucumber soup that I really liked growing up, but it was definitely not vegan since it had yogurt and sour cream. I tried a few variations on vegan versions and liked this mixture I came up with.

Ingredients:

4 cucumbers (I didn’t peel them, just tossed them into the blender after cutting them in a few chunks)

about 10 ounces of plain yogurt (I used so delicious cultured coconut yogurt)

1 avocado

2 heads of chopped garlic

a tablespoon of lemon juice

salt and pepper to taste (can also add dill)

water as needed (I like thick soup so I didn’t use any water)

Directions: blend everything together and taste it and adjust the ingredients as needed

 

One thing I love about this cold soup is that you don’t have to microwave it, so you can eat it while your baby is napping and not have to worry about making too much noise in the kitchen :)

Jack also enjoyed helping wash the cucumbers and put them from their bowl into the blender.

Microwave miso soup

5.28miso

 

I love soup, and miso soup is really easy to make already, but this recipe is definitely the easiest ever! I can get it done in 5 minutes and have some nice fresh soup using only ingredients that store well.

I read recently that when you make miso soup it’s best not to heat the miso itself too much because it loses some of its health properties, so this recipe involves adding it in at the very end so it doesn’t boil or anything.

The ingredients are really flexible- you can add tofu, mushrooms, seaweed, scallions, or other veggies

The broth can also be fish broth, just water, or a little vegetable broth mixed with water

Ingredients:

2 cups of liquid (I did about 30% vegetable broth and the rest water). You can just fill waterver bowl you have mostly with liquid, it doesn’t have to be exact

1-2 tablespoons of miso depending how salty you like it

extras: a teaspoon of dried wakame flakes, rehydrated in water, a sliced mushroom, a few cubes of tofu etc

Directions:

1. Rehydrate the seaweed in some water if using

2. If you want to you can sautee some mushrooms or tofu and keep a bunch of it in the fridge so it’s ready to go, or just put it raw in the next step

3. Put everything but the miso in a bowl and microwave for 2-4 minutes, until it gets very hot

4. Meanwhile mix the miso with a little water in a separate small bowl to get rid of clumps

5. Add the miso watery paste to the soup and stir

Really easy kamut rice crispy treat recipe

kamut treats
kamut treats

I’ve made this dessert a few times and streamlined it so it’s as quick as possible and I can whip up a batch in literally 5 minutes while wearing Jack! I originally made it to use up a bunch of puffed kamut (an ancient grain similar to puffed rice) that I bought for Jack but he didn’t really like. I made it on the stove the first time, but then the next time I used the microwave and it worked just as well, but was faster and easier to clean up.

You’ll need (everything is approximate- this is hard to mess up!)

  • half a bag of puffed kamut or rice (3 ounces). I got it in the cereal section of whole foods
  • an entire bag of any kind of marshmallow (3.5 cups)
  • about 1/4 cup butter or vegan butter type substance

Directions:

  • I like to first take a glass container (about 9×9) and spread some butter to grease it, or use some coconut oil
  • Throw in the bag of marshmallows and the butter
  • Microwave for 30 seconds
  • Mix the stuff a little
  • Microwave another 30 seconds
  • Mix everything fairly well, then add the kamut/rice and mix so the kamut is coated
  • Smoosh the mixture into the pan a little with the back of your spoon
  • Let it cool to solidify before serving

If you eat it out of the dish you only have to clean 1 dish at the end! So low maintenance :) This is obviously not healthy with all the sugar, but at least you can use a whole grain like kamut and there are no trans fats or weird ingredients you’d find in store bought cookies.

I bet this would be good with other things added as well like chocolate chips, m&m type candies, or peanut butter chips

Pumpkin quinoa recipe (allergen-free)

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This is a great way to use up leftover pumpkins from Halloween! It also stores well, so you can make a bunch and use up your entire pumpkin and then eat it all week.

Ingredients:

Quinoa (about 3 cups)

3 Apples

a smallish pumpkin

1/2 cup raisins

optional- 1/2 cup pecans or other nut

I used organic red quinoa from Trader Joe’s and followed the package about how to make it.

For the pumpkin: I cut it in half, scooped everything out, and then cut it into 8 slices like a watermelon. I roasted those until they were soft at 350 degrees, about 45 minutes.

Then I cut the pumpkin in cubes and sauteed it with the quinoa, cubed apples, raisins, and pecans if you want to add them. To make it even better I drizzled olive oil and balsamic vinegar before serving. The vinegar really made it great!