Cashew mozzarella

Caprese salad is one of my favorite summer dishes. So when I went plant based it was definitely something that I missed. Tomatoes perfectly ripe, mozzarella, basil, good quality olive oil and a drizzle of balsamic vinegar or glaze with a little salt and pepper. That right there is near perfection.

I experimented with quite a few cashew cheese recipes, it took a bit of tweaking to find the right combo. The garlic powder in this is totally optional, I’ve made it with and without and both are great. I didn’t let my cheese set up very long before slicing, more like tearing the cheese when I made this. You can soak the cashews anywhere from 2 hours to overnight, I’ve done both and it’s come out fine either way. The longer it sets the easier it is to cut. I love this cheese on pizza and of course there’s always good ole grilled cheese (with tomato soup please). Anyway, use this anywhere you would normal mozzarella.

Cashew Mozzarella

2 cup raw cashews, soaked & drained

1 1/2 cups water

1 tsp apple cider vinegar

2-3 Tbsp nutritional yeast

1/2 cup tapioca starch (this is what makes it stretchy)

1/2 tsp salt

1/2 tsp garlic powder (optional)

bowl of ice water

Blend all ingredients in a high powered blender (a regular blender will work too, it just takes a little longer) until smooth.

Transfer to a medium saucepan and cook over medium to medium-high heat, whisking continuously. (Don’t walk away this happens really fast!) As the mixture heats, it will form clumps. Keep whisking until the mixture is smooth, thick and pulls away from the sides of the pan. Remove from heat.

Using a small scoop, make balls and drop them into the ice water bath. You can shape them into small or large balls. It will stay fresh a few days in the fridge, if you don’t use it all immediately, like I usually do. Enjoy!

Chocolate Zucchini Bread

Zucchini is one of the most versatile vegetables. I’ve had so much from my garden this summer that I’ve been putting it in everything! From zoodles, savory zucchini pancakes, soups, shredded in salads, muffins and bread. I revamped my chocolate zucchini bread so it’s now completely plant based. You can use one kind of flour or a combination like I did. I’ve made it gluten free many times by substituting the unbleached and whole wheat flour for all oat flour or 1/2 oat and 1/2 buckwheat or rice flour. (Buckwheat is a seed, not a grain. Quinoa is another seed that’s often mistaken for a grain). My favorite way to eat this is with a little vegan cream cheese or butter.

Chocolate Zucchini Bread

1 cup unbleached flour 

1 cup whole wheat pastry flour

1 cup oat flour

1/4 cup unsweetened cocoa powder 

1 tablespoon ground cinnamon 

1 teaspoon baking soda 

2 teaspoon baking powder 

1 teaspoon salt 

3/4 cup white or raw sugar 

3/4 cup brown sugar

3 flax ‘eggs’ 

1/2 cup avocado oil 

1/2 cup applesauce

2 teaspoons vanilla extract 

2 1/2 cups shredded zucchini 

1 cup chopped walnuts or pecans

1 cup semisweet chocolate chips 

Directions:

Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans or 24 muffin tins 

For the flax ‘eggs’ use 1 Tbsp flax meal and 3 Tbsp of water for each ‘egg’ (you can grind the seeds in a food processor). You can also use an egg replacer or chia ‘eggs’. Mix the flax meal with water and set aside until it’s a gelatinous texture.

In large bowl, combine flour, sugar, brown sugar, cocoa, cinnamon, baking soda, baking powder and salt. Once flax ‘eggs’ have reached a gelatinous texture, start adding the wet ingredients. Make a ‘well’ in the middle of the dry ingredients. Add flax egg, oil, apple sauce, vanilla and shredded zucchini. Mix until combined. Add the nuts and chocolate chips. Spoon evenly into loaf pans or muffin tins.

Bake in preheated oven for 45 to 50 minutes, for muffins bake 20 to 25 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack. Enjoy!

Quick pickled cucumbers

Just like my zucchini this year, my cucumbers have gone crazy, which is nice since last year we literally had 2 before ash from a fire wiped them out. I’ve had so many all at once that I’m now making pickles! Sandwich pickles, dill pickles, spicy pickles, sweet pickles, you get the picture, lots of pickles.

I use a mandolin slicer to get the cucumbers all the same thickness, just be very very careful….I’ve cut myself too many times to count. White vinegar is what’s traditional for pickling, you can use apple cider or rice wine vinegar they are also good. Want to add a little spice? Try 1/2 a jalapeno and some sliced garlic. Want sweet pickles? Add 1 tablespoon of sugar and reduce the salt. You can just put these in the frig and they’ll be ready in a few hours. But what I’ve been doing it putting them outside for a few hours to start the fermenting process and then putting them in the refrigerator, so you get some of the benefits of fermentation. So 1/2 fermented 1/2 pickled….fickled? Haha.

You really can’t mess these up, they’re so easy, just adjust to your taste and enjoy. You can also reuse the brine just add more cucumbers, dill, garlic etc. You can use this to make Giardiniera, I made some and it came out great. The sky’s the limit with pickling!

Quick pickled cucumbers

1 1/2 cups water

1/3-1/2 cup vinegar

1 tsp sugar (optional)

1 Tbsp pink salt

1 tsp pepper corns

pinch of turmeric (optional)

4-5 sprig of fresh dill

sliced garden cucumbers

Fill a large mason jar with cucumbers and whatever other vegetables, peppercorns or herbs you’re using. Add salt, sugar and turmeric to vinegar, sit and let it slightly dissolve, add water, pour over cucumbers, put the lid on and patiently wait. Easier said than done! Enjoy.