This yummy dairy-free cheese is devoid of the lactose and preservatives that can cause unpleasant symptoms in some people. Lemon juice and sea salt impart a cheeselike flavour, while cashew butter, coconut oil, agar, and tapioca flour create a desirable texture.
Agar is a mineral-rich sea vegetable that can be found at many natural health food stores. It is used to thicken and to “set” the Cauliflower-Coconut Cheese and Coconut Yogurt recipes.
Per serving:
In medium saucepan, simmer cauliflower florets in 1/2 cup (125 mL) water for 8 to 10 minutes.
In small bowl, mix agar powder and tapioca flour with 3/4 cup (180 mL) cold water until dissolved.
Drain cauliflower and return to pot. Add 1 tsp (5 mL) coconut oil, and then pour agar and tapioca flour mixture onto cauliflower. Mash cauliflower with fork. Bring mixture to a simmer and cook for 3 to 4 minutes over medium-low heat, stirring once every minute as mixture continues to thicken.
Transfer saucepan contents to food processor and add 5 tsp (25 mL) coconut oil, along with cashew butter, lemon juice, garlic powder, and sea salt. Blend on high until smooth and creamy, wiping down sides of food processor with spatula if necessary. Add chopped chives and blend on low speed until evenly mixed.
Pour into bread pan or small rectangular silicone moulds and refrigerate overnight to set. Remove vegan cheese from mould or pan with spatula and store in glass container. Keep refrigerated for up to 1 week.
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.