Originally posted on 10 June 2018
My garden has-been overflowing with cilantro that somehow survived the harsh Indiana winter. As we have been basking in spring sunshine here (meaning, melting with summer-like heat), many of the cilantro plants were suddenly 1.5 feet high. Time for harvesting and cooking!
Inspired by this cilantro abundance, I made a cilantro-olive Mexican cheese with just a hint of heat. It tastes really good on saltine crackers.
Happy vegan cooking and eating!
Aquafaba of 1 tin of chickpeas
1 cup soy milk
3 TBS melted refined coconut oil
140 gram (1 cup) boiled jasmin rice
1 tsp salt
1/4 tsp ground cumin
1/2 tsp chili powder
1/2 tsp garlic powder
1 tsp nutritional yeast
4 TBS tapioca flour
5 tsp kappa carrageenan
75 gram chopped black olives, without liquid
35 grams finely chopped cilantro
1/2 tsp citric acid
Put black olives, chopped cilantro, and citric acid aside. Place all other ingredient in blender and blend until completely smooth. Pour into saucepan and add olives. Heat on medium high heat until starches have formed. Turn off heat and add citric acid and cilantro. Stir well and pour into mould. Place in fridge for 8 hours.