Herbed Cashew "Cheese"

 

 

I'm not going to lie.  I love cheese, real cheese made from real milk from real cows!  But since I'm not suppose to eat dairy, I have been experimenting with nut "cheese."  This recipe is not only yummy, it's easy!

 

 

Ingredients

 

2 cups raw cashews

2 cloves garlic

1/2 Tablespoon olive oil

2 teaspoons sea salt

1 tablespoon *dried oregano

1 tablespoon *dried basil

Fresh squeezed lemon juice

Water (filtered)

 

*My herbs were fresh and I dried them.

 

Directions

 

Soak cashews in water for 2 hours.  Drain.  Process in food processor.  Add remaining ingredients until the consistency is like ricotta cheese. 

 

Serve with crackers and fresh veggies.

 

Enjoy!



Spinach Rice Stuffed Salmon

 

 

 

 

 

Ingredients

• 2  salmon fillets, skinned and bones removed
• 4 cups baby spinach
• 1 cup walnuts, chopped and roasted
• 1/2 cups brown and wild rice, cooked
• ½ cup onion, minced

• 2 garlic cloves, minced (see tips)
• 4 tsp extra virgin olive oil
• 4 tsp lemon zest
• salt and pepper to taste (see tips)

Instructions

1. Lightly grease skillet or use a non-toxic, non-stick pan
2. Add in onion and cook until translucent
3. Add in garlic, spinach, salt and pepper to cook until spinach starts to wilt
4. Remove from heat

 

 

 

 

 

 

 

5.  Add cooked rice & zest of lemon

6.  Use the back of a spoon to spread the spinach mixture onto the salmon

7.  Sprinkle Nuts on top.

8.  Fold over salmon & secure with toothpicks

9.  Bake at 375 degrees for 15 – 20 mins

 

 

Vegan Black Bean Brownie Bites

1 cup dates
1 can rinsed black beans
2 1/2 T flax meal plus 6 T water, stir and let sit till gels.
1/2 cup organic cocoa
1 tsp. sea salt
1 T pure vanilla extract
2 tsp baking powder
Agave syrup to sweeten to your taste. 
Vegan chocolate chips on top of each (optional)


Process dates in a food processor. Add black beans to dates and process.  Add gelled flax meal (This is the egg substitute)  Process.  Add the remaining ingredients less the chips and process.
.
Bake 350 degrees in mini muffin pans for around 20-25 minutes. I topped each with 1- 3 vegan chocolate chips.

Note:  I used mini cupcake papers because these are very tender and difficult to remove from pan without breaking.