Vegan Mozzarella

 1. 1 cup of cashews—in a bowl. Pour boiling water over & cover for 30 minutes.

2. Add 1 cup of soymilk into another bowl. Add the juice of 1/2 lemon & let it curdle. See the link below to see what it should look like.

3. Put the soaked, drained cashews into a power blender. Add the curdled soymilk, add the juice of another 1/2 lemon; 2-3 tablespoons of nutritional yeast; 1/2 teaspoon of salt; 4 tablespoons of tapioca flour for the stretchiness factor; & 1/2 cup water. Blend on high for a couple of minutes til creamy. Taste—adjust salt &/or lemon for tanginess. See the link below to see what it should look like.

4. Pour into a medium saucepan. Whisk really fats for a few minutes until it thickens. It will clump, & that’s OK & it will get stretchy & very thick. See the link below to see what it should look like.

 YIELD: 8 SERVINGS

Flourless Chocolate Banana Honey Walnut Cake

A rich, flourless cake that is healthy and delicious. Suitable for Passover or any time of year.

PREP TIME10 minutes

COOK TIME25 minutes

INACTIVE TIME10 minutes

TOTAL TIME45 minutes

Ingredients

• 3 large eggs (I used extra large, but either will work)
• ¼ teaspoon sea salt
• ½ cup honey
• ¼ cup olive oil
• 1 cup mashed ripe bananas (about 2 bananas, but make sure you have a full cup no matter how many bananas it takes)
• 1 cup ground walnuts (ground finely enough to hold together well, but not into a meal)
• ½ cup unsweetened cocoa powder] (or [raw cacao powder)
• 1 tsp cinnamon

Instructions

1. In a blender, whip eggs, honey, and salt on medium for 1-2 minutes
2. Add olive oil and mashed banana and blend for another minute or two.
3. Add cocoa powder, cinnamon, and walnuts. Blend just enough so all is mixed well.
4. Grease a 9-inch spring form pan and pour batter into pan.
5. Bake at 350° for 25-30 minutes. (I usually make a circle of parchment paper and use as well as greasing to prevent sticking.)
6. Let cake sit in pan for 10 minutes. Remove from pan and let cool. Cake will be thin and moist.

Notes

Adapted from Elana’s Pantry.

© Shirley Braden

CATEGORY: Desserts

https://glutenfreeeasily.com/flourless-chocolate-banana-honey-walnut-cake-recipe-and-giveaway/

Exclusive Member of Mediavine Food

Chocholate olive oil.cake

 YIELD

Serves 8 to 12

PREP TIME10 minutes

COOK TIME25 minutes to 35 minutes

INGREDIENTS

• 3/4 cup unsweetened cocoa powder, natural or Dutch-process
• 1 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup extra-virgin olive oil, plus more for coating the pan
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup boiling water
• Freshly whipped cream, for serving
• Chopped toasted hazelnuts, for serving

INSTRUCTIONS

1. Place a rack in the middle of the oven and preheat the oven to 325°F.

2. Line the bottom of a 9-inch springform pan or an 8- or 9-inch (20 or 23 cm) round cake pan with parchment paper. Coat the paper and sides of the pan with olive oil. Set aside.

3. In a large bowl, whisk the cocoa powder, sugar, salt, baking powder, and baking soda, breaking up any large clumps of cocoa powder, until combined.

4. Add the olive oil, eggs, egg yolk, and vanilla. Whisk to combine. Add the flour and stir with a rubber spatula until the batter is almost smooth with just a few small lumps; do not overmix. Mix in the boiling water. Pour the batter into the prepared pan.

5. Bake until the edges of the cake have begun to pull away from the sides of the pan and a tester inserted into the middle comes out clean with just a few crumbs, 25 to 35 minutes.

6. Transfer the cake in its pan to a cooling rack and let cool for 10 minutes before removing it from the pan. Run a knife around the cake to loosen it. If using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate, peel away the parchment, and flip it back onto the rack or serving plate.

VEGETABLE KORMA --

 

LOW FAT INDIAN KORMA

1.Peppers(red or yellow preffered), peas, carrots,beans,cauliflower, brocolli all cut into small 1cm cube sizes.

2.6-10 whole almonds(equivalent flaked almonds will also do).
Traditional cooking uses cashew nuts.I substituted with almonds to lower cholestrol.

3. 10-12 pieces of raisins, soak in warm water before use.

4. 1 large Onion.
5. Almond Milk
6. 1 tsp cumin seeds
7. 1 tsp turmeric powder, 2 tsps cumin powder, 2 tsps corriander powder, 1 tsp red chilli powder
8. 2 tsps Ginger-garlic paste
9. 2 tsps garam masala.
10. 2 bay leaves,
11. 1 inch piece of cinnamon stick

Method:

1. Toast(dry) the almonds and set aside.
2.Heat a pan and dry fry the onions.Add a pinch of salt and the turmeric powder,red chilli powder, cumin powder, corriander powder, and fry stirring often, until raw smell of turmeric is gone.
3.Blend the roasted almond and onions adding a little water to form a thick paste.
4. Microwave the cut vegetables with a little water until slightly done(will take 1-2 minutes depending on the power of your microwave). To cook the vegetables quickly you can add some salt to it.
5.In the heated pan,add a spray of spray oil(the paste to be added is too thick and sticky). Add the cumin seeds and fry.When they are fried, add the ginger-garlic paste and stir fry, until you get the lovely aroma.
6. Add your almond-onion paste, and fry for about 30 seconds.
7.Add your microwaved vegetables along with the water in which it cooked, and mix well with the paste in the pan.
8.Add some milk until required consistency is achieved.
9.Add the bayleaf, cinnamon stick,raisins & cook covered for 1 minute. Stir in between.
10. Sprinkle the garam masala, stir, and cover for another 30 secs.
11. Turn off the heat, add chopped green corriander, give a good mix, and let it sit for 2-3 minutes.
12. Serve & enjoy.

RED CURRY LENTILS

 RED CURRY LENTILS

1 ½ cups	Lentils (rinsed and picked over) RED
½	Large Onion (diced)
2 tablespoons	Butter
2 tablespoons	Red Curry Paste
½ tablespoon	Garam Masala
1 teaspoon	Curry Powder
½ teaspoon	Turmeric
1 teaspoon	Sugar
1 teaspoon	Garlic (minced)
1 teaspoon	Ginger (minced)
a few	Good Shakes of Cayenne Pepper
1 14-ounce can	Tomato Puree
¼ cup	Cream (or coconut milk)
add	Cilantro (for garnishing)
add	Rice (for serving)

BEST ROASTED SALMON

INGREDIENTS

·       1 (5-oz) piece salmon fillet with skin

·       1 teaspoon extra-virgin olive oil plus additional for drizzling

·       1/2 tablespoon chopped fresh chives

·       1/2 tablespoon fresh tarragon leaves (optional)

PREPARATION

1.      

1.     Preheat oven to 425°F.

2.     Rub salmon all over with 1 teaspoon oil and season with salt and pepper. Roast, skin side down, on a foil-lined baking sheet in upper third of oven until fish is just cooked through, about 12 minutes. Cut salmon in half crosswise, then lift flesh from skin with a metal spatula and transfer to a plate. Discard skin, then drizzle salmon with oil and sprinkle with herbs.