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 →
As promised, here is the recipe for the dill havarti vegan cheese: Ingredients: 1 cup boiled jasmin rice 1 cup unsweetened soy milk without additives Aquafaba from one can of chickpeas (approximately 3/4 cup) 3 TBS refined coconut oil (melted) 4 TBS Tapioca flour 5 tsp kappa carrageenan 3 tsp nutritional yeast 1.5 tsp salt... Continue Reading →
As mentioned in an earlier post, my morning was full of cooking disasters. The vegan mozzarella that I was trying to make turned into an oily blob. On top of that, the oven went on the blink, which threw a wrench in my quiche-making plans. As a backup plan, I turned the whipped aquafaba into... Continue Reading →
Vegan coffee ice cream with aquafaba. No ice cream maker needed! I recently found a wonderful recipe for coffee ice cream at Ceara's Kitchen website. Perhaps surprisingly, I am not terrible passionate about ice cream (or doughnuts for that matter) but good coffee ice cream can definitely tempt me. This coffee ice cream has lovely... Continue Reading →
Vegan no-bake lemon-mousse mini pies. The crust was made with ginger cookies and the mousse with a cashew-base lemon custard and aquafaba. The pies are not as neat as I would have liked them to be. Let's call them rustic ;). Next time, I will try to pipe the lemon mousse, which should... Continue Reading →
This little mini-staycation week has flown by, especially with all the projects that are always floating in my mind. Fortunately, we were blessed here in central Indiana with two consecutive days of rain, which has allowed me to something else in my evenings besides watering my garden, for example pulling weeds! In addition to pulling... Continue Reading →
Cilantro Roots - adventures in growing & creating vegan food 