This week a new staff member joined my team and we were organizing a little welcome gathering for her. My original plan had been to buy some pastries at our really nice local Mexican bakery. But then I found out that our new colleague has a gluten intolerance. Very last minute, I decided to try... Continue Reading →
Make your own soy yogurt with just two ingredients and a lot of (Indiana) summer sunshine. Ingredients: 1 quart unsweetened soy milk without additives (for example WestSoy - available at Walmart - or Trader Joe's). 1 probiotic capsule (I use Renew Life - Ultimate Flora Probiotic Extra Care - 100 billion, available from Amazon). 1 spotlessly clean... Continue Reading →
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 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 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 →
Vegan, nut free, soy free, gluten free, and ever so delicious! We have been having a scorcher here in northwestern central Indiana with temperatures feeling like 105-110F. With the high humidity, it is just like Bangkok, which was my home for 18 years. I know the heat can be miserable but there are also positives:... Continue Reading →
Cilantro Roots - adventures in growing & creating vegan food 