Vegan Mozzarella? Moxarella!

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When Mr. Squirrel first made this moxarella, I wasn't home and couldn't quite understand the excitement he transported via facebook. Then I came home and had to agree. This moxarella is amazing! It might look a bit intimidating at first, but... it's not. :) You will need a bit of time, though, as you need to soak the cashews and you'll need about 24h to let the yoghurt bacteria do their thing.

This make quite a bit of mozzarella/moxarella, but stored in salted water, it has survived about a week in our fridge. We don't really have any test result for the time afterwards because we ate up every last bit.

Mr. Squirrel didn't just make this up, he based the recipe on this one by Miyoko Schinner.

Easy: Basil Pesto

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Trying to find a vegan pesto can be quite the challenge because most pestos are made with grana padano or parmesan. Although I know of one (good, yet slightly pricy) brand, I wanted to make some myself. Another reason for this was our latest dinner party at which I try to make as much from scratch as possible. (I used the pesto to make pesto cream cheese to fill a tomato. YUM!)

All you need for this basil pesto are a small number of ingredients and a blender: a regular one or an immersion blender should work.

Ingredients:

• 2 pots of fresh basil (cf. picture)
• 50g of cashews
• 4 tablespoons of yeast flakes
• 3 cloves of garlic
• 150ml olive oil (try to go for a good quality)
• 1 tablespoon of sea salt

Red Lentil Frikadellen Filled With Feta

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Now that's a vegan title, isn't it? (Red Lentil) frikadellen filled with feta. But that's ok. It's just a combination of two previous recipes of mine! The Mediterranean Red Lentil Tomato Frikadellen and the Cashew Feta!

The outside is crispy, the inside is creamy! <3

It's really easy to make once you got the feta. I mostly did them because I wanted to see what I could do with the feta. I had made a batch two days ago and had frozen blocks of it. Remembering meat frikadellen filled with sheep's milk feat, I figured this might be a nice combination!

Cashew feta - oh yeah!

Inspired by my friend Hanna over at Food by Hon, I made cashew "feta" again. It's just too good!
I made some slight changes to her amazing recipe.

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Ingredients:

• 200 g cashews (soaked in water for 4+ hours!)
• 125 ml water (+ a little extra to prepare the agar agar)
• 1 tablespoons apple cider vinegar
• 3 tablespoons yeast flakes
• 2 tablespoons olive oil (plus a little extra to grease up a form)
• 2 teaspoons salt
• 40ml lemon juice
• 1 1/2 teaspoons agar agar (not "Agartine" or any other 1:1 gelatin replacement)

Kitchen Basics: Cashew Parmesan

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I posted this in a previous blog, but I'd hate for it to get lost in the pasta recipe post. And since I got was specifically asked to repost this on my facebook page, here we go! How to make cashew parmesan!

Special thanks to Marcus Kösters at camslinger.de for taking the picture with his awesome
new camera while I was sick. And for bringing me tea, snacks, love, and tissues.

Ingredients:

• 100g of cashews
• 1 tea spoon of sea salt
• 3 tea spoons of yeast flakes

This is really easily made. It stores well in the fridge. I usually have a small mason jar full of cashew parmesan at hand.