11 June 2018 • Cilantro Roots When I was a vegetarian in the 1980s, I could never have imagined how far vegan cooking would come and what fabulous cooking techniques would be invented. In the day, I have had my share of absolutely aweful vegetarian/vegan foods, including a nettle soup that still gives... Continue Reading →
17 June 2018 • Cilantro Roots If I could have a penny for every time someone asked "what do vegans eat?" or said "vegan food is so boring!" I'd be rich! For today's lunch I made pineapple filled with stir-fried chickwheat with fresh lettuce from my garden and some strawberries. Not too boring,... Continue Reading →
1 July 2018 • Cilantro Roots This morning, I was talking with my parents on Skype and the topic drifted to breads and especially focaccia breads. Inspired by the store-bought focaccia bread that my mom showed me, I threw together a dough with yogurt instead of water and tomato paste as well as... Continue Reading →
23 July 2018 • Cilantro Roots Lemon 🍋🍋🍋🍋🍋 pie! I am working on the recipe for a vegan lemon pie to be further developed into a vegan lemon mousse pie. Today's version of the lemon pie is made with a Graham cracker crust, filled with a cashew-based lemon custard, and topped with a thin layer... Continue Reading →
Salsa jack vegan cheese. Who doesn’t like salsa or cheese? Recently, I heard for the first time about salsa jack cheese, which seems to bring the best of both worlds together. I personally have never tasted a cow milk-based salsa jack. So I was going to need to wing it. Inspired by half a jar... Continue Reading →
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... Continue Reading →
After a long long Indiana winter, gardening season has suddenly kicked into full gear. Most of my days I am spending at least a couple of hours in my community garden weeding, sowing, planting, building trellises, and of course watering. So far we are having a very dry spring and I have to go out... Continue Reading →
I love cooking. But sometimes I just want to prepare dishes that are done in 5 minutes. This Parmesan cheese delivers on that promise. Less than 5 minutes and pretty delicious! Ingredients: 1 cup raw cashews 4 TBS nutritional yeast 1 tsp kosher salt 1/2 tsp garlic powder. Preparation: Place all ingredients in a food... Continue Reading →
Earlier this morning, I made a double batch of cashew-based vegan parmesan. As I harvested some Italian basil yesterday, I decided to also make a quick batch of pesto. As usual, I make do with whatever I have available in my pantry. For example, I only had a tiny amount of pine nuts in my... Continue Reading →
As promised, here is the recipe for a vegan version of a wonderful authentic Thai soup that I have eaten many times during those beautiful years that I lived in Thailand. The recipe may seem very long and perhaps complicated but once you get going, this soup is quite easy to prepare. Thai stuffed cucumber... Continue Reading →
Cilantro Roots - adventures in growing & creating vegan food 