January 2012

A quick note about Nut Cheese.

While the name itself might not sound very appetizing I am a big fan of these non-dairy cheeses. Unlike the processed vegan soy cheese you buy at the store, nut cheese is typically just ground up and sometimes fermented nuts (cashews, almonds, walnuts, etc). It is very versatile and can be eaten as a savoury sandwich spread or a ridiculously indulgent dessert. However, much like dairy cheese, nut cheese is quite nutrient-dense and high in (healthy) fats so you don’t need much to reap all those tasty benefits. Choosing Raw has loads of quick and easy recipes for various raw vegan cheeses and I encourage you try them out!

I, however, am not posting a recipe for a traditional nut cheese today but rather presenting you with my own little spin. Because while moderation is all well and good, I wanted to create a dairy-free cheesy spread that could be used more..well…liberally. I also wanted to create with a recipe that was quick, easy and didn’t involve a vitamix, elaborate straining, the use of cheesecloth or any kind of fermentation. And VOILA! I am already a little obsessed…

Lightened Up Curry-Style Almond Cheese
Based on this method

Ingredients

• 1/3 cup raw almonds
• 1 1/2 cups water, divided
• 3 tbsp cornstarch
• 3 tbsp fresh lime juice
• 2 tbsp nutritional yeast flakes
• 1/2 tbsp curry powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 3/4 tsp sea salt
• 1/4 cup cooked winter squash or sweet potato (pumpkin would okay but I would add a little honey to make up for the lack of sweetness)
• 2-3 dashes of hot pepper sauce

Directions

1. Blanch almonds by boiling a couple inches of water in small saucepan, adding the almonds and cooking for 1 minute or so. Remove saucepan from heat and set aside for 3 minutes to cool. Optional: Remove almond skins by squeezing them between your thumb and forefinger. Pat dry.
2. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them. Scrape down the sides of the container. Add 1/2 cup water and process for 1 minute to combine. Add the remaining water, cornstarch, lemon juice, nutritional yeast flakes, garlic powder, onion powder, and salt, and continue to process the mixture an additional 1-2 minutes or until very smooth and creamy.
3. Transfer the mixture back to a small saucepan and place it over medium heat. Cook and whisk together for about 3-5 minutes, until it becomes very thick. Remove from heat and allow to cool for a few minutes.
4. Pour cheese mixture into a 2-cup container, cover, and chill for several hours or until firm.
5. Unmold the cheese and use slices on sandwiches or as a spread with crackers, breads, or fruit. Store in an airtight container in the refrigerator for 5-7 days.

Yields: One 2-cup container of non-dairy cheese or about 8 large servings.

I don’t usually calculate the nutritional info of my recipes but this time I was just interested…and boy was I impressed! Thank you nutritional yeast & almonds for being so high in all those healthy vitamins!

Obviously I went with a curry-style version but you’re welcome to experiment with loads of different flavours or mix-ins (olives, sundried tomatoes, hot peppers, cumin, etc.). I’d love to hear how different flavours turn out! 🙂

Hope you’re enjoying a relaxing Sunday afternoon!

I am not normally very ambitious when it comes to my midday meal. I graze all morning and then when lunchtime hits I just grab every vegetable I have in my fridge, pile it into a wrap, sandwich or salad bowl then top it leftovers from last nights dinner. So I’m not entirely sure what inspired my creativity and…dare I say it…vegetable restraint when I was whipping up my lunch today. Perhaps it was my lack of leftovers? Or the low sodium skipjack tuna I recently stockpiled after swearing off the unsustainable, high mercury stuff I get tempted by at the discount grocery store?

Whatever it was I decided today was the day to bust out those rice paper rolls that have been collecting dust in my pantry for about three months now. This is what became of them.

Spicy Tuna, Avocado & Collard Green Rice Rolls

Ingredients:

• 4 small rice paper rolls or 2 large ones
• 1 can of skipjack tuna (often labeled flaked light)
  **Vegans/Vegetarians could easily sub for tofu salad
• 1 tsp sesame oil 
• 1 tsp siracha
• 1 tsp soy sauce
• 1 tsp seasoned rice vinegar
• 3-4 large collard leaves, sliced thinly into strips
• 1/2 an avocado, sliced thinly
• 1/4 cup dry roasted wasabi edamame OR wasabi peas (optional, but I liked the added crunch and spice)

Directions

1. Soak your rice paper rolls according to package instructions. Make sure to pat off any excess liquid before assembling.
2. Combine tuna, sesame oil, rice vinegar, soy sauce and siracha in a small bowl and set aside.
3. Carefully lay out 1 rice paper roll and add your avocado, greens, tuna & wasabi fillings. Make sure not to overfill each one and leave at least a few inches of room at the top and bottom.
4. Finish off by folding over the top and bottom of the roll first, followed by the sides. Slice in half with a sharp knife and serve with extra soy sauce, black bean sauce, etc.

Serves 1 as a meal or 2 as an appetizer or snack.