You’ll be amazed at how much this nut “cheese” tastes just like a soft cheddar. Although it may seem like a bit of work to make the cheese, I have really come to appreciate the art of making nut cheeses, and I recommend giving it a go.
Serve this dish for a dinner party starter or as a simple weekday lunch. This soup is suitable for simplicity or celebration.
Make the nut cheese: Place cashews, probiotic powder, miso paste and yeast flakes in food processor and blitz until very smooth and creamy. Season with salt and pepper.
Place fine sieve over large bowl and layer 2 to 3 pieces of paper towel in sieve (or use cheesecloth or muslin if you have either). Scoop cheese mixture onto paper towel or cheesecloth, then wrap it in tight bundle and tie with rubber band. Cover with plastic wrap and let sit in sieve at room temperature for 24 to 48 hours so cheese can ferment. After fermentation, place cheese (still in bundle) in fridge for at least 2 hours so itu2019s easier to work with.
Preheat oven to lowest setting (approximately 120 F). Remove cheese from bundle and transfer to bowl. Stir in chives. Spread cheese into molds of your choice, then turn out onto baking sheet. Remove molds and place cheese in oven to dehydrate for 3 to 6 hours, or until dry to the touch.
Make the blackberry soup: Meanwhile, combine blackberries, cucumber, thyme, basil, balsamic glaze and maple syrup in blender and blitz until smooth. Blend for a few more minutes on lower setting and drizzle in olive oil. Season with salt and pepper, to taste. Pour through sieve to remove blackberry seeds, then chill for at least 1 hour, ideally longer.
To serve, place a cheese round in middle of each of 2 shallow soup bowls. Pour soup around cheese. Serve with a sprinkle of dukkah over top and crackers or crusty bread on the side.
This recipe is part of the Feed your intuition collection.
In this enchilada riff, we stuff everything into a roasted poblano pepper shell, rather than tortillas, to pack an extra veggie serving into your meal and trim the starchy calories. If you can’t find poblanos, which are mild, dark green Mexican peppers, you can substitute green bell peppers. Flour power Made from nixtamalized corn (corn soaked in limewater), masa harina flour adds a touch of corny flavour to enchilada stuffing or a pot of chili.
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.