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 →
My favorite vegan zucchini muffins. My community garden is in full production and every other day or so I can harvest 3-4 good sized zucchinis. I use them in stirfries and Thai curries and give them away of course to friends and colleagues. But sometimes, I fancy a sweet treat like these zucchini muffins. They... 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 →
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 →
Cilantro Roots - adventures in growing & creating vegan food 