Thai Sticky Rice

15 June 2018   •   Cilantro Roots Thai sticky rice can be easily made at home. All you need is a steamer insert with matching lid and some cheese cloth. I still have a lovely sticky rice storage basket from Thailand, actually from the village where I have a house. So many good memories! Preparation:... Continue Reading →

Salsa Jack

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 →

Cilantro-Olive Mexican Cheese

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 →

Pepperjack cheese

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 →

Easy Parmesan cheese

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 →

Scrumptious pesto

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 →

Dill-Havarti Cheese

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 →

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