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

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.

Raw Vegan Carrot Cake (no baking, no refined sugar!)

Last week I was truely excited to find that a free, vegan online magazine had been launched. The Vegan Food Magazine is a truely beautifully designed and interesting read! You can get your copy for free as a pdf on their website.

The pictures in the magazine were so mouth-watering, I had to try out a few recipes. I do wish they would release a paper copy of the magazine, so I could take it on the train, the couch or to bed with me (yes, I'm one of those dinosaurs who does not own a tablet), but also so I could take notes. The recipes I tried were in American cup measurements, which I find incredibly inconvenient. I have cup measures, but I prefer to weigh ingredients on my little scale. I have changed both recipes (the Raw Vegan Carrot Cake and the coffee cake that I will post later... it's still in the oven) a little, and I would have loved to write that down on my recipe copy. Oh well. I'll just keep track of my version in this blog. :) Speaking of recipes and blogs, here is the recipe for the carrot cake!

This looks pretty green, but that's just the light. It's actually a light orange-beige-y color.

Heads up: You will not need an oven, but you will need a food processor and a freezer, as well as a 15cm/6 inch spring-form pan.

Ingredients: