Sun Dried Tomato & Basil Chevre Style Cashew Cheese (GF,V,Raw)

Taste the flavors of summer with this vegan, gluten-free, and raw Sun Dried Tomato and Basil Cashew Cheese. Find the recipe and more at www.fernsandpeonies.com

Time: 10 minutes active and 36 hours passive preparation time

Ingredients:
1 1/2 c. raw cashews
3 c. water

2 tbsp. fresh lemon juice
2 tbsp. apple cider vinegar
1 tbsp. nutritional yeast (optional)
1 tbsp. water
1 tsp. kosher salt
1/2 tsp. course black pepper

1/3 chopped sundries tomatoes (not the kind packed in oil)
8 large basil leaves, chopped


Directions:
In a jar, soak raw cashews in water for 24 hours in the refrigerator. Drain, rinse and add to food processor.
Blend the drained cashews and the rest of the ingredients, except the fresh herbs, in your food processor for approximately one minute, stopping to scrape down the sides a few times.
Transfer to a bowl and hand mix in the chopped sun dried tomatoes and basil.
In a soup bowl, lay out a piece of cheesecloth about a foot long and scoop the cashew cheese into the center. Bring the ends up and twist to form a tight ball. Set in a fine mesh strainer over a bowl and put in the refrigerator to drain over 12 hours. Should yield approximately a tablespoon of moisture to throw out.
Unwrap your cashew cheese from the cheesecloth and serve with a vegetable crudite or gluten-free vegan crackers.

Will keep fresh in your refrigerator in an airtight container for 5 days.

Print the recipe!

Read the blog post!


Sunflower Seed Paté and Avocado Mousse Two Ways—Raw Tacos and Cucumber Appetizers (GF,V)

Sunflower Seed Pate from Ferns & Peonies www.fernsandpeonies.com

Time: 2 hours 30 minutes total, 30 minutes of hands on time

Ingredients:
Sunflower Seed Paté
1 1/4 c. raw sunflower seeds, unshelled
4 oz. sun-dried tomatoes packed in oil or 1 c. sun-dried tomatoes dried (never packed in oil)
2 jalapeños, de-seeded and de-veined, large chopped
1 shallot, chopped or 1/4 c. green onions chopped
2 tsp. ground cumin
1 1/2 tsp. ground ancho chili powder
2 tsp. ground coriander
1/2 tsp kosher salt
2 tbsp. olive oil
1 tbsp. agave nectar
5 tbsp of filtered water
1/2 c. fresh parsley or cilantro
Handful of chives (optional)

Avocado Mousse
2 ripe avocados
Juice from 1 lime (or two if dry)
1/3 c. tofu sour cream (or regular if you are not vegan)
1/2 tsp. kosher salt
1/4 tsp. course ground black pepper

Directions:
Sunflower Seed Paté
Soak raw sunflower seed meat for 2 hours, strain, rinse and strain thoroughly. Place into high powered food processor. Add rest of ingredients except fresh herbs. Pulse to start and then run continuous to combine, scraping down sides as needed. Once it starts resembling a pate, add the herbs and pulse a few more times to combine.

Avocado Mousse
Once you have cleaned your food processor, add the meat from the two avocados and the rest of the ingredients. Process for approx. 20-30 seconds until light and fluffy. This makes more than you need…because this stuff is good on everything!


Presentation:
The options are unlimited!
For raw tacos, fill romaine or bib lettuce with the paté, spoon in on the avocado mousse and add chopped tomatoes.
For the cucumber appetizers, slice an english cucumber into rounds. Spread paté on, add a dollop of avocado mousse and top with a small diced tomato.

Serves 8.


Nutritional Estimations Paté: Calories 197.  Total Fat 16 g. Cholesterol 0 mg. Sodium 201 mg. Potassium 92 mg. Total Carbs 8 g. Fiber 3 g. Sugars 4 g. Protein 6 g. Vitamin A 17%. Vitamin C48%. Calcium 3%. Iron 14%.


Nutritional Estimations Mousse: Calories 63.  Total Fat 7 g. Cholesterol 0 mg. Sodium 162 mg. Potassium 128 mg. Total Carbs 3 g. Fiber 2 g. Sugars 0 g. Protein 1 g. Vitamin A 1%. Vitamin C5%. Calcium 3%. Iron 0%.

Print this recipe!

Read the Blog Post here!


Sun-Dried Tomato Hummus

Sun-dried Tomato Hummus from Ferns & Peonies www.fernsandpeonies.com

Time: 10 minutes

Ingredients:
1 15.5 oz. can of garbanzo beans (chickpeas)
Juice of 1 lemon
8 Sun-dried tomato halves (from packed in oil jar)
1/2 tsp. kosher salt
1/4 tsp. coarse ground black pepper
Handful of fresh basil leaves
1/8 c. olive oil

Directions:
Drain and rinse well the canned garbanzo beans in a colander.
Using a high powered food processor, pulse all of the ingredients, except the oil for 10-15 seconds, scraping down the sides as needed. Through the top opening, slowly pour in the olive oil, blending for another 10-15 seconds until it forms a creamy consistency. Serves 8.


Nutritional Estimations per Serving: Calories 101. Total Fat 6 g. Cholesterol 0 mg. Sodium 272 mg. Potassium 188 mg. Total Carbs 9 g. Fiber 3 g. Sugars 1 g. Protein 3 g. Vitamin A 3%. Vitamin C 9%. Calcium 2%. Iron 4%.

Print the recipe here!

Read the blog post!


Cuban Seasoned Cashews (GF,V)

Cuban Seaoned Cashews (GF,V) by www.fernsandpeonies.com

Time: 5 minutes

Ingredients:
3/4 c. raw cashews
1 tbsp. olive oil
1/2 tsp. course kosher salt
1/4 tsp. course black pepper
1/2 tsp. ground cumin
1/2 tsp. ground ancho chili pepper


Directions:
In a skillet, heat the olive oil. Add the rest of the ingredients and cook over medium heat for approx. 5 minutes, stirring very often to toast but not to burn them.

Remove from heat and allow to cool completely.

Serve as a garnish for my Roasted Poblano Sweet Potato or on their own as an appetizer.

Serves 6.


Nutritional Estimations: Calories 100. Total Fat 8 g. Cholesterol 0 mg. Sodium 163 mg. Potassium 0 mg. Total Carbs 4 g. Fiber 1 g. Sugars 1 g. Protein 3 g. Vitamin A 0%. Vitamin C 0%. Calcium 1%. Iron 5%.

Print the recipe!

Read the blog post!


Roasted Beet with White Bean Hummus (GF,V)

Vegan and gluten-free Roasted Beet with White Bean Hummus. Sure to be the star of your party! Find the recipe at www.fernsandpeonies.com

Time: 40 minutes roasting, 10 minutes for hummus

Ingredients:
4 beets, cut in half or quarters if larger than a fist

1 15.5 oz. can of white beans, strained, rinsed, and strained again
1/4 c. sun-dried tomatoes (not in oil; I like Bella Sun Luci’s with zesty peppers for this)
1/4 c. tahini paste
2 peeled garlic cloves
1 tsp. ground cumin
1 tsp. kosher salt
1/2 tsp. coarse ground black pepper
1/8 - 1/4 c. water

Directions:
Preheat oven to 350 degrees. Cut the ends off your beets, cut in half or quarters if they are larger then a fist, and then wrap together in aluminum foil. Set in oven and roast for 35-45 minutes until you can pierce easily with a fork. Remove, loosen the foil, and let cool until you can handle them. Take a small knife and peel the skin off.

Drain and rinse the canned beans in a colander.

Using a high powered food processor, pulse all of the ingredients, except the water, for 15 seconds, scraping down the sides as needed. While it is pulsing, slowly pour in the water through the top opening, blending for another15-20 seconds until it forms a creamy consistency and the beets are completely processed up. You might not need the full 1/4 c. so slowly pour the water until you find the right hummus consistency.

Serves 8.

Print the recipe!

Read the blog post!


Faux Chevre Cashew Cheese with Fresh Herbs (GF,V,Raw)

Faux Chevre Cashew Cheese with fresh herbs. Vegan, gluten-free, and raw. Find this recipe and more at www.fernsandpeonies.com

Time: 10 minutes active and 36 hours passive preparation time

Ingredients:
1 1/2 c. raw cashews
3 c. water

2 tbsp. fresh lemon juice
2 tbsp. apple cider vinegar
1 tbsp. nutritional yeast (optional)
1 tbsp. water
1 tsp. kosher salt
1/2 tsp. course black pepper

2 tbsp. minced combined fresh herbs of choice (dill, parsley, chives) or flavors of choice


Directions:
In a jar, soak raw cashews in water for 24 hours in the refrigerator. Drain, rinse and add to food processor.
Blend the drained cashews and the rest of the ingredients, except the fresh herbs, in your food processor for approximately one minute, stopping to scrape down the sides a few times.
Transfer to a bowl and hand mix in the minced fresh herbs.
In a soup bowl, lay out a piece of cheesecloth about a foot long and scoop the cashew cheese into the center. Bring the ends up and twist to form a tight ball. Set in a fine mesh strainer over a bowl and put in the refrigerator to drain over 12 hours. Should yield approximately a tablespoon of moisture to throw out.
Unwrap your cashew cheese from the cheesecloth and serve with a vegetable crudite or gluten-free vegan crackers.

Will keep fresh in your refrigerator in an airtight container for 5 days.

Print the recipe!

Read the blog post!