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.
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.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!