Cahsew Ricotta

Homemade Vegan Cashew Ricotta

Cashew Ricotta, where have you been all my life?!  How did I not know of this awesome-ness?  This cashew ricotta is so good, I like it better than any traditional ricotta I have ever tried in the past and my carnivore husband loves it, too!  Healthful and very easy to make, this is it for me.

I read through some other recipes before creating my own and several of them suggested the need to soak cashews overnight before making the ricotta.  Two things- 1) I am not that patient 2) especially when I am hungry.  I did not soak my cashews overnight, but I did soak them while I gathered the other ingredients and set up the food processor (maybe 15 minutes?).  Also, I used the water from the soaking bowl with the nuts in the food processor.


Of nutritional note:

Cashews are an excellent source of fiber, protein and "good fats". The fats found in cashews are essential fatty acids (aka Omega-6, or linolenic acid and Omega-3, or Oleic acid), which means that although we need them, a body cannot make them itself. We need to include these types of fatty acids in our diets for many reasons, one of which is maintaining heart health. Oleic acid helps to lower cholesterol in the blood, lowers LDL (bad cholesterol) and raises HDL (good cholesterol) levels.  Linoleic acid helps to lower blood pressure and strengthen blood vessels.

 Ingredients:

• 2 cups raw cashews, plus soaking water
• 1/2 teaspoon sea salt
• 1/2 teaspoon onion powder
• 4 cloves garlic
• 1 teaspoon flax meal
• 4 tablespoons lemon juice
• scant 1/4 teaspoon cayenne
• 1 tablespoon Italian seasoning blend

Directions:

1. Place cashews in a large bowl and cover with water.  Soak at least 15 minutes.
2. Whirl cashews and garlic in food processor adding a little of the soaking water at a time until the desired ricotta-type consistency is reached.
3.  Add all other ingredients and blend.

Of course, then you can spread it on lasagna noodles and enjoy!

Andouille-style Sausage

Homemade Vegan Andouille Style Sausage

This recipe was shared with me by my dear friend, Jolie- and I can't thank her enough! It is such a crowd pleaser and even hardcore carnivores love it. I was intimidated to attempt homemade vegan sausage on my own at first, but as soon as I made it I felt foolish for my hesitation.  That was it?  The recipe really is very simple, ingredients get a whirl in the food processor, shaped and steamed- easy! 

Also, I like to think of this sausage recipe as a sort of base, the flavor can be changed easily by switching up the spices.  Think of making an Italian style sausage, or chorizo type, or Irish type with potato and sage.  Once the sausage has been steamed, it can be served in the link form, sliced up and browned in a pan on the stove or even tossed on the grill (handy to bring to a BBQ!).

Of nutritional note:

This version of Andouille-style Sausage (chickpeas/yeast/gluten) provides approximately 20 g protein and 80 calories ... Compared to a link of sweet Italian Sausage that provides only roughly 13 g protein, and 126 calories.  This Andouille-style sausage brings home all the rockin' flavor and is nutrient dense- meaning that the nutrients & nutrition values are high and the calorie count is low.  This is what food should be.

About the ingredients:

What is vital wheat gluten?

• -Wheat gluten is the MAIN PROTEIN of wheat
• -Made by washing wheat flour dough with water until all the starch dissolves, leaving insoluble gluten as an elastic mass which is then cooked before being eaten. This elasticity works to bind this sausage and give it the unique texture.
• -Soy and meat alternative
• -First developed in China and is popular in Asian, Buddhist & vegetarian dishes (aka Mock duck)
• -1 OUNCE contains 21 g protein!

What is nutritional yeast?

•  -It is a deactivated yeast, much like brewer’s yeast
• -High in protein, fiber
• -low in fat, sodium
• -Just 2 tbsp contains about 9 g protein and 4 g fiber
• -Also a COMPLETE PROTEIN, which mean that it has all 9 essential proteins that the body can’t produce

Also, regarding the chickpea flour: you can make your own by putting 1/4 dry chickpeas in a spice or coffee grinder, or I have seen that Bob's Red Mill brand is on the shelf at most grocery stores.  Of course, store-bought can be anywhere from $4-$6 and homemade will only run you a little pocket change.

Homemade Vegan Andouille Style Sausage

Ingredients:

• 1 cup vital wheat gluten
• 1/2 cup chickpea flour
• 1/2 cup nutritional yeast
• 2 tsp smoked paprika
• 1 tsp oregano
• 1/2 tsp salt
• a generous sprinkling of fresh ground pepper
• 1/2 tsp chipotle powder, OR a can of chipotle peppers in adobo sauce
• 4 gloves of garlic
• 1 cup vegetable broth
• 1 Tbsp maple syrup
• 1 Tbsp olive oil
• 1 Tbsp soy sauce
• 1 Tbsp tomato paste
• optional: 1/2 cup olive tapenade (I think this adds a wonderful texture and flavor)

Directions:

1. Combine the dry ingredients in a medium bowl and stir to mix.
2. Place peppers/powder, garlic, and 1/4 cup broth in a food processor and blend until smooth. Add the rest of the ingredients and blend until smooth.
3. Add the contents to the bowl with the dry ingredients and mix with a fork.
4. Divide the dough into 4 equal pieces. Shape each piece into a roll about 5 inches long- they wont be perfect- and wrap in a piece of foil like a tootsie roll and twist the ends.
5. Place in steamer basket, cover and steamer for 40 minutes.