wfpb no-oil

Gooey Mozzarella Cheez

karenwpullen Recipes, Sandwiches, Side Dishes, Snacks, Dips, and Smoothies , , ,

This is a quick and easy soft cheese-like spread. The essential ingredients are cashews and tapioca flour.

Cook Time15 minutes
Print Recipe

Gooey Mozzarella Cheez

Course: Appetizer, Pasta, Sandwich
Cuisine: Italian, Mediterranean
Servings: 1 cup

Equipment

  • blender

Ingredients

  • 1/2 cup raw cashews
  • 1 cup water
  • 4 tablespoons tapioca flour
  • 1 tablespoon nutritional yeast
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon miso
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Instructions

  • Put the cashews into a saucepan and cover with water. Bring to a boil and simmer for 10 minutes. This will soften the cashews so they can blend completely smooth.
  • Put the remaining ingredients into a blender.
  • Drain the cashews and add them to the blender. Process until smooth.
  • Pour the mixture into a small saucepan over medium heat. Stir continually for about five minutes; it forms lumps and turns thick.
  • Can be used as a spreadable cheez at this point, or refrigerated.

Notes

This recipe is adapted from one by itdoesnttastelikechicken
The cheez will get a little thicker in the fridge but will still be soft and spreadable.

Quinoa Tabbouleh

karenwpullen Recipes, Salads, Side Dishes , , ,

A light and refreshing salad with a Middle Eastern flair, tabbouleh is usually made with bulgur wheat. This version uses quinoa, which is a seed, not a grain, that has a lot of protein and a lovely texture

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Print Recipe

Quinoa Tabbouleh

Course: Salad, Side Dish
Cuisine: Mediterranean
Servings: 4

Equipment

  • food processor

Ingredients

  • 2 cups cooked quinoa
  • 2 bunches curly parsley
  • 2 cucumbers
  • 3 green onions
  • 2 lemons
  • 2 cups cherry or grape tomatoes
  • 1 bell pepper green
  • 1 tablespoon mint leaves, chopped or 1 teaspoon dry

Instructions

  • Trim most of the stems from the parsley. Place in a food processor and pulse until it is chopped.
  • Peel the cucumbers; cut them lengthwise and scoop out the seeds. Chop.
  • Chop the green onions, mint, and bell pepper. Cut the tomatoes in half.
  • In a bowl, mix the quinoa, bell pepper, onions, mint, tomatoes, cucumber, and parsley.
  • Squeeze juice from the lemons into the salad and stir.

Notes

Quinoa is a starchy seed, not a grain.  It cooks in less than 30 minutes to a fluffy, tasty ingredient that can be used like rice in a recipe. It comes in different colors ranging from black to red to white.
It’s best to let the salad cool in the refrigerator for a couple of hours before serving.
For an easy Near-Eastern meal, serve this with pita bread, hummus, yogurt, and falafel patties.

Peach-Raspberry Crisp

karenwpullen Breakfast, Desserts, Recipes, Side Dishes , , , ,

The perfect summer dessert.

Prep Time15 minutes
Cook Time30 minutes
Print Recipe

Peach Raspberry Crisp

Course: Breakfast, Dessert
Servings: 0

Ingredients

  • 3 cups sliced peaches fresh or frozen
  • 1 cup raspberries
  • 1 cup rolled oats
  • 1/2 cup chopped pecans
  • 1/4 cup flour I like whole wheat pastry flour
  • 1/2 cup date paste 8 medjool dates blended with 1/2 cup hot water
  • 1 tablespoon vanilla

Instructions

  • Preheat the oven to 375 degrees.
  • Mix the peaches and raspberries, place into a lightly greased baking dish, like a baking dish, pie pan, or individual ramekins.
  • Make the topping by stirring together the oats, flour, date paste, pecans, and vanilla.
  • Spread the topping over the fruit and bake for 15-20 minutes until the filling bubbles and the top is golden.

Notes

Serve with vegan ice cream, unsweetened yogurt, or cashew whipping cream.