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 →
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 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 →
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 →
Let's go Dutch with Cumin cheese - no soy, no nuts, no kappa carrageenan, no tapioca starch, no lactic acid, no expensive ingredients :). This week I learned to make a steamed vegan cheese with rice flour using the recipe from Martine's website https://lowcarb-vegan.net/vegan-steamed-rice-cheese/. All credit for the recipe goes to her! The cheese is easy to... Continue Reading →
Since about 4 years, I have been living in north-west-central Indiana. Sadly, Indiana is sometimes known in the US as a "fly-over" state, basically meaning that it is not worthwhile to visit Indiana. We may not have spectacular mountains or a beautiful coastline in Indiana, but one thing we do have - in addition to... Continue Reading →
I know that several of you have been waiting for these vegan cheese recipes, so here we go! The base recipe for these cheeses is not mine. It was brilliantly invented by Martine van Haperen and has been posted on her webpage https://lowcarb-vegan.net/vegan-steamed-rice-cheese/. I do hope you will all visit her website as it has... Continue Reading →
Cilantro Roots - adventures in growing & creating vegan food 