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Chef Cindy

Recipes

All-purpose Cashew Cream Recipe

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What is All-purpose Cashew Cream?

All-purpose cashew cream recipe is just that – an all-purpose “basic” vegan cream! What I love about cashew cream is there is no right or wrong on what follows when making it. You can change the viscosity or flavorSimp by making it sweet, savory, tangy, cheesy, umami, spicy or nutty with any of these additional ingredients added.

  • Sweet: dates, maple syrup, vanilla, fruit puree
  • Savory: garlic cloves, herbs (dill, basil, …), greens (spinach, arugula …), olive oil
  • Tangy: lemon, dijon, capers, apple cider vinegar
  • Umami: tamari, sea salt, nutritional yeast
  • Spicy: hot sauce, hot peppers, horseradish
  • Nutty: sunflower seeds, pine nuts, hemp, almonds

Trust me …this is just a few suggestions. There is no stopping your creativity with cashew cream! Just be conscious of the consistency you desire. You can always add in more liquid ingredients/water to thin it out or more cashew/nuts to make it thicker.

When I’m making cashew cream, I usually like to split the batch into 2 recipes. I will make one part sweet and one part savory to complement the rest of my weeks recipes. You will be surprised how often you can incorporate the cashew cream as a topping or simply extra flavoring to be stirred into a soup, sauté or sauce.

How do I store cashew cream?

Cashew cream stores up to 5 days, covered and refrigerated!

Please share … I would love to see some creations in the comments below!

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All-purpose Cashew Cream

  • Author: Cindy
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 1 cup 1x
  • Category: Condiment
  • Cuisine: Vegan
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Description

All-purpose cashew cream is a basic vegan cream that can be developed further with a variety of ingredients – sweet or savory.

Scale

Ingredients

1 cup raw cashews, soaked overnight *see notes

1/2 cup water (or less)

*1/4 teaspoon sea salt (optional)

Instructions

  • Place cashews and water in a high speed blender and mix until creamy
  • Add more water, if desired

Notes

*It is only necessary to soak the cashews overnight (to soften the cashews), if you do not have a high speed blender. I highly recommend a getting a  Vitamix or equivalent!

Almond Torte with Chocolate Nut Butter Icing and Raspberry Coulis

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Almond Torte with Chocolate Nut Butter Icing and Fresh Raspberries

For all of the chocolate and almond lovers in the world, this is the dessert for you! Almond Torte with Chocolate Nut Butter Icing is a rich, flourless, chocolate & nutty, heavenly delight. Add a drizzle of raspberry coulis on the plate and it is sinfully delicious! What better dessert to serve guests, bring to a dinner party or to share with your loved one on Valentine’s Day!

Tips on making an Almond Torte

I recommend lining the bakeware with parchment paper. Most of the bakeware is make with a mix of materials that I do not want my food touching. Aluminum is my biggest concern, therefore any bakeware (including sheet pans), are always lined in my kitchen. I will share more detail on this in a future post 😉!

I typically use fresh almonds in this recipe but if in a pinch (which I was this time around), you can use almond flour. If you choose to use fresh almonds, blanch first, remove skins, then dry well and powder in food processor.

Note: If you are vegan, you can substitute the eggs with egg replacer, flax seed mix, or whatever your preferred egg substitute is for baking.

Make the raspberry coulis ahead of time so you can cool it in the refrigerator. While the torte is baking, make the icing and clean the raspberries (dry thoroughly). Let the torte cool in the pan a few minutes, detach pan and take off parchment paper. Transfer the torte to a serving plate by placing the plate on top of the cake and flipping it over. Let the pan cool to touch (about 30 min) and start icing.

It is best to pour the icing directly in the middle of the torte and just let it flow naturally down the side of the torte. You can use a spatula or flat side of the knife to help move it along to the edges.

Transfer the raspberry coulis into a pour bottle or measuring cup so that you can pour it onto the plates. Now’s your time to get creative and have fun decorating the plates!

Yay, the photo shoot is done! Time to dig into a piece …so delicious!!

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Almond Torte with Chocolate Nut Butter Icing and Raspberry Coulis

  • Author: Chef Cindy
  • Prep Time: 30 min
  • Cook Time: 25 min
  • Total Time: 55 minutes
  • Yield: 1 8 1/2 inch Torte
  • Category: Dessert, Gluten-Free
  • Method: Bake
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Description

Almond Torte with Chocolate Nut Butter Icing is a sweet, moist, chocolate & almond, heavenly delight. Add a drizzle of raspberry coulis on the plate and it is sinfully delicious!

Ingredients

Raspberry Coulis: 1/2 cup organic cane sugar 3 tablespoons water 12 oz bag of frozen raspberries Almond Torte: 3 cups of almond flour 6 eggs 1 cup maple syrup 1 teaspoons almond extract Chocolate Nut Butter Icing: 1 1/4 cups maple syrup 3/4 cup nut butter 3/4 teaspoon vanilla extract 3/4  cup cocoa, sifted Topping: 1 package fresh raspberries

Instructions

Raspberry Coulis

  1. Heat the sugar and water in a small sauce pot over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
  2. Put the raspberries and sugar water mix in a blender and puree.
  3. Strain the mix through a fine mesh sieve to remove any of the raspberry seeds. Let cool and refrigerate until ready to use.

Almond Torte

  1. Preheat oven to 350°.
  2. Add to food processor – almond flour, eggs, maple syrup and almond extract. Process until smooth.
  3. Oil and flour a 8 1/2 inch spring form pan. *You can also cover the bottom of the pan with parchment paper for easier removal.
  4. Bake for 20 minutes or until the torte is firm to touch and golden brown.

Chocolate Nut Butter Icing

  1. In food processor, blend until smooth – maple syrup, almond nut butter and vanilla extract.

Notes

Equipment needed: Food processor, 8 1/2 inch spring form pan

Keywords: almond torte, flourless, gluten-free dessert, raspberry coulis, almond nut butter icing

Eggplant Meatballs over Pasta Recipe

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A stroll down memory lane of making meatballs ….

I can remember as a kid, standing in the kitchen with my mother – mixing, rolling and then frying the meatballs for our big family gatherings. I have vivid memories of digging my hands into a huge bowl, filled with a ground meat mixture. My mother would gradually add in the eggs, breadcrumbs and spices as I was mixing. We would then proceed to roll the meatballs, for what seemed like an eternity at times, before I would reach the bottom of the bowl. As I look back though, we had some of our best conversations while we were rolling meatballs!

We would then proceed to fry them in a big pan. The oil in the pan would splatter all over, especially on me. I would rotate the meatballs with a spoon and carefully plop them into a big pot of homemade tomato sauce. We aren’t Italian, but my mother sure knew how to make a great Italian pasta sauce!

Although I have very fond memories of those times, my taste buds have changed quite a bit over the years. I still enjoy making meatballs, and with my kids, but they are “meatless” meatballs. My favorite being eggplant meatballs.

I first tried eggplant meatballs at a restaurant in NYC (that sadly is no longer around) tossed over roasted spaghetti squash. It was so delicious, that within days I was trying to replicate the recipe at home.

Eggplant Meatballs over Spaghetti Squash

I have made many versions of it, and I will share one of them in this post, but I’m sure that won’t be the last of it, since I’m continually trying to make a different version of a meatball. For some reason, you can’t go wrong if you get the right texture and mix of ingredients and just shape it into a ball. People just seem to love it! So get adventurous and create beyond my recipe and please share if it turns out great!!

Eggplant meatballs fresh out of the oven
Eggplant Meatballs over Pasta with fresh basil
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Eggplant Meatballs over Pasta

  • Author: Cindy
  • Prep Time: 25
  • Cook Time: 55
  • Total Time: 1 hour 20 minutes
  • Yield: 2 – 4 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian, Vegan
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Description

This is a vegan version of meatballs made with eggplant, cannellini beans, breadcrumbs and spices blended together, then baked in an oven.

Scale

Ingredients

1 Italian eggplant – peeled and cubed

1 shallot diced

2 garlic cloves minced

1 tablespoon olive oil

1/2 cup water

1 cup cannellini beans, drained & rinsed

1 tablespoon ground flaxseed mixed with 2 tablespoons water

2 teaspoons salt

1 teaspoon Italian seasoning

1/2 cup plain (or Italian) breadcrumbs

Jar of Marinara Sauce (or homemade)

2 teaspoons vegan parmesan cheese 

Instructions

  1. Prep the eggplant, shallot, garlic and flax seed. 
  2. Heat a non stick pan and add 1 tablespoon olive oil. Add shallot and cook for 5 minutes. Add garlic and eggplant and cook for 10 minutes. Add 1/2 cup water and let cook until soaked through and tender for ten minutes.
  3. Remove from pan (strain if still liquid) and place in food processor. Blend until pureed. Add cannellini beans and pulse until blended well.
  4. Pour mixture into a bowl and add flaxseed, salt, Italian seasoning, 1 teaspoon vegan parmesan cheese, and breadcrumbs. Stir well until blended and firm to form meatballs. If more breadcrumbs are needed, simply add more to firm up the mixture. 
  5. Line a baking sheet with parchment paper and spray with olive oil. Use a small ice cream scooper (approximately 2 tablespoons) to form each meatball and place on baking sheet. When done spray with olive oil for a crisper meatball.
  6. Heat oven to 375° and cook for approximately 30 minutes turning halfway thru.
  7. Remove from oven and place on top of pasta with your favorite marinara sauce and chopped fresh basil. A sprinkle of vegan parmesan cheese is also recommended for a finishing touch.

Notes

Equipment needed: food processor or blender

Keywords: eggplant meatballs, vegan meatballs, vegan eggplant meatballs

Tofu Veggie Stir-Fry

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Tofu Veggie Stir-Fry is an asian inspired dish, that is plated alongside basmati rice. What makes this recipe unique is the addition of a Japanese Sea Vegetable – Arame. Haven’t heard of sea vegetables before … well read on to learn more. This tasty recipe is a great way to start cooking with sea vegetables!

What are Sea Vegetables?

Sea Vegetables are aquatic plants known as algae ( brown, red, green) that grow in the ocean. Arame is is just one of the many species of seaweed used in Asian cuisine. It comes in its dried state as long brown strands, and is reconstituted with water within just a few minutes. Arame is one of my favorites for its sweet, mild flavor. It is very adaptable for many uses and can be added to salads, sautés, soups, and even baked goods.

DYK: Nori, the common wrapper to make sushi, is a sea vegetable!

Is Arame healthy?

Asian countries have touted the many holistic health benefits of sea vegetables. Arame, one of the many sea vegetables, is packed with vitamins and minerals and especially high in iodine, iron, vitamin A, magnesium, calcium. And, it is loaded with phytonutrients and antioxidants!

Where can I buy sea vegetables?

Sea Vegetables can be purchased at most healthy food markets. It is usually located in the Asian section. It is a regularly stocked item at Whole Foods Markets.

Eden brand Sea Vegetables are one of the highest quality in the world, and are hand harvested in pristine, environmentally protected seas. All of Eden Sea Vegetables, except Eden Organic Dulse, come from Japan where they are continuously fed and cleansed by Arctic Currents. They are collected off shorelines that are protected as national natural treasures. 

Eden has 14 different types of sea vegetables: Agar Agar Bars and Agar Agar Flakes; Arame; Hiziki; Kombu also known as kelp; Dulse Flakes and Whole Leaf Dulse; Mekabu Wakame, Wakame and Wakame Flakes; untoasted Nori, toasted Sushi Nori, Toasted Nori Krinkles and Spicy Nori Strips.

One of my concerns years after the Fukushima nuclear disaster in 2011, was the contamination of the waters in the Pacific Ocean. EDEN has assured that all food imported from Japan is multi-radionuclide tested, both in Japan and in the USA, to ensure safety.

Another brand to make note of is Maine Coast Sea Vegetables. They are certified organic, GMO-free and sustainably harvested.

What are White Beech Mushrooms?

I am a mushroom lover so when I saw White Beech Mushrooms in the market, I jumped on getting them. This gourmet east asian mushroom has a firm texture and possess a mildly sweet, nutty taste. If packaged in a cluster format, simply cut off and discard the base of the cluster. It is very versatile and can be used either whole or sliced. If eaten uncooked, Beech Mushrooms have a strong, bitter flavor, but cooking transforms the flavor and makes them more digestible and nutritious.

White Beech or Shiitake Mushrooms add great flavor to this recipe!
Tofu Veggie Stir-Fry ready to be plated!
Tofu Veggie Stir-Fry
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Tofu Veggie Stir-Fry

  • Author: Cindy
  • Prep Time: 15 minutes
  • Cook Time: 25
  • Total Time: 40 minutes
  • Yield: 2 –4 servings 1x
  • Category: Vegan, Dinner
  • Method: Stir-Fry
  • Cuisine: Asian
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Description

Tofu Veggie Stir-Fry is an easy to make asian inspired meal. With the addition of arame, an asian sea vegetable, it is packed with vitamins, nutrients and antioxidants. 

Scale

Ingredients

1 cup Basmati Rice

1 1/2 cups water

1/4 teaspoon salt

1 package tofu

1/4 cup arame

1 shallot

1 red pepper

2 large carrots

1 3.5 ounce package mushrooms (white beech or shiitake)

2 baby bok choy

3 green onions

2 tablespoons olive oil

2 tablespoons shoyu

2 tablespoon Mirin rice cooking wine

1 teaspoon freshly grated ginger

1 cup vegetable broth

1 tablespoon mellow white miso paste

1/4 teaspoon red pepper chili flakes (optional)

2 tablespoons cilantro, chopped

Instructions

  1. Start by preparing the rice first in an Instant Pot (or see package for cooktop directions). Place the rice, water and salt in the Instant Pot. Press the pressure cook button on the panel for Rice, cook 15 minutes, release the steam naturally for 10 minutes, uncover and fluff with a fork. Keep warm with cover on until stir-fry is done.
  2. Place tofu in a strainer with a weighted bowl to release some liquid from the tofu. Place the arame in a measure cup and cover with 1 cup water. 
  3. Prep the ingredients: chop shallot, dice red pepper, slice carrot diagonally, trim ends of mushroom and cut into bite size pieces, slice bok choy crosswise and  slice green onions.
  4. Heat 1 tablespoon olive oil in a non stick pan (or wok). Cook the shallots for 2 minutes, add the red pepper, carrots and cook for 5 – 7 minutes.
  5. Add the mushrooms, bok choy, green onions and cook an additional 7 – 8 minutes. Remove from the pan and place in a covered bowl to keep warm. 
  6. Strain & rinse arame well.
  7. In the same pan, heat 1 tablespoon olive oil and sear the tofu on all sides. Add the shoyu, mirin, ginger and vegetable broth. Heat and remove 2 tablespoons of  broth from pan, stir into a measuring cup with miso to dissolve. Add the vegetables that were set aside and the strained arame. Add miso & broth mixture to pan and stir thoroughly. Optional: Add chili pepper flakes to taste.
  8. Plate side by side in a bowl with rice  (or on top). Top with chopped cilantro and serve.

Keywords: vegan tofu stir fry, bok choy stir fry, vegan bok choy recipe, tofu stir fry rice, arame seaweed recipe

Sweet Potato, Chickpea and Red Lentil Soup (Vegan)

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Sweet Potato, Chickpea and Red Lentil Soup topped with Cashew Cream & Harissa

I love the combination of sweet potatoes, chickpeas and lentils! They are the perfect blend of ingredients for a hearty winter soup that’s vegan also. This recipe is incredibly quick and easy to make, especially when using an Instant Pot. I decided to cook dried beans in the Instant Pot, while preparing the soup on the cooktop, but it is even easier doing it all in an Instant Pot with prepared ahead, cooked beans. Therefore, I will skip the step of cooking the beans, in this recipe and jump straight to the soup. See my post on how to prepare cooked beans in an Instant Pot.

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Sweet Potato, Chickpea and Red Lentil Soup (Vegan)

  • Author: Cindy
  • Prep Time: 10 min
  • Cook Time: 12
  • Total Time: 22 minutes
  • Yield: 4 – 6 Servings 1x
  • Category: Soup, Dinner
  • Method: Instant Pot, Cooktop
  • Cuisine: Vegan
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Description

Sweet Potato, Chickpea and Red Lentil Soup is a delicious blend of sweet & savory flavors all in one bowl of soup! 

Scale

Ingredients

1/2 large onion, diced 

1 leek, chopped (mostly white part)

2 garlic cloves, chopped

2 celery stalks, finely diced

2 tablespoons oil

1 teaspoon salt

2 large sweet potatoes, peeled & cubed

32 ounces vegetable broth

1 cup red lentils, rinsed

26 ounces chopped tomatoes

1 cup water

1 teaspoon fresh ginger, grated

1 teaspoon coriander

1 cup cooked chickpeas, drained

1 teaspoon lemon juice

2 tablespoons fresh cilantro, chopped

1 tablespoon fresh parsley

1 cup prepared cashew cream **

1/2 teaspoon harissa

Instructions

  1. Set the Instant Pot to the Sauté function. Heat the olive oil and add the onion. Sauté for 5 minutes and then add the leek, garlic, celery and salt. Cook for an additional 5-7 minutes until softened.
  2. Add the sweet potatoes, broth, lentils, tomatoes, water, ginger, coriander and chickpeas. Set the Instant Pot to high pressure for 5 minutes, then release the pressure manually. *See Notes 
  3. Add the lemon juice, 1 tablespoon cilantro and 1 tablespoon parsley. Stir and season with desired salt and pepper.
  4. Ladle into bowls and top with 1 tablespoon of cashew cream and a sprinkle of chopped cilantro. Add a dash of harissa on top for an extra kick of heat!

Notes

*If preparing this on a cooktop, just cover the pot at Step 2 and let it cook for an additional minutes 15 – 20 minutes. 

**Cashew Cream – soak 1 cup cashews in 2 cups water overnight. Drain soaking water. Add cashews to blender with 1/2 cup water, 1- 2 sliced dates (or preferred sweetener) and 1/8 teaspoon sea salt. Blend until smooth. 

Keywords: Instant Pot Vegan Soup, Sweet Potato and Red Lentil Soup, Vegan Soup

Roasted Red Pepper & Garlic Hummus

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Roasted Red Pepper & Garlic Hummus with a topping of Olive Oil & Red Chili Pepper Flakes placed aside Red Radishes, Purple Cauliflower & Toasted Pita Chips

Fresh homemade hummus is so easy to make!

For many years, my family has been spoiled by having my homemade hummus instead of store bought! It is so easy to make, especially if you have the right kitchen tools to do it. Have no fear though, I will share some of the shortcuts you can take to make homemade hummus! My favorite recipe is the Roasted Red Pepper & Garlic Hummus because it has the perfect blend of flavors to accompany any meal including your breakfast, lunch, dinner and snacks!

Many years ago, I purchased a highly rated pressure cooker that I still use to this day. Pressure cookers are best used in recipes with ingredients that require long cooking times as with beans and grains. A pressure cooker will greatly reduce the cooking times – almost to half, in most cases. Cooking under pressure has always been my go to kitchen equipment, especially for cooking beans from scratch.

Until … along comes the Instant Pot!

Instant Pot works great for the Roasted Red Pepper & Garlic Hummus Recipe

This was one of my first times using the Instant Pot and I was really happy with it. I think it is a great addition to a kitchen, especially for young couples starting out with limited cooking experience and in most cases, limited space and limited time. Whatever your age, space or time though, it definitely makes cooking less stressful with an Instant Pot.

What are the upsides and downsides of an Instant Pot?

Upside:

  • One of the best features with the Instant Pot are the timers that are programmed into it to alert you when the cooking time is finished. With a pressure cooker, I always needed to wait until the device popped up on top of the cooker, showing that the pressure cooker reached the temperature to start cooking. With the Instant Pot, it starts timing at that moment for you!
  • I love the built in presets. They will automatically cook under the appropriate pressure and time for your recipe and also allow for adjustments if needed.
  • You can adjust the times very easily with the + or – sign on the panel.
  • You can walk away from it while it is cooking and not worry, unlike a pressure cooker on a cooktop.
  • Cooking rice on a stovetop can be a challenge but in the instant pot, rice cooks perfectly!
  • You can easily sauté in the Instant Pot also!
  • It works well as a slow cooker also, so that’s one less kitchen tool to buy!

Downside:

  • There is a little bit of a learning curve with the Instant Pot, especially with cleaning it, but it is well worth the time.
  • When you release the pressure, it can be pretty messy at times! Be patient and let some recipes release naturally. (I learned the hard way – what a mess!)
  • It is kinda bulky to store but if you look at all that it can do, it is worth the space.
  • You still need a food processor/blender and a pot/pan in addition to the Instant Pot for many recipes.
Highly recommended: Get to know the safety features and how to properly clean your Instant Pot

How do I get started making Hummus?

  1. I recommend to soak your beans overnight. It reduces the cooking time (by almost half) and it makes the beans easier to digest. If you didn’t prepare for this ahead of time, no worries, you can cook them without soaking, it will just take a little longer to cook!
  2. Add a piece of Kombu for a little extra kick in nutrients!
  3. Cook the chickpeas in the Instant Pot, for the recommended time.
  4. Strain the beans and save the strained liquid! *super important*
  5. Leftover Kombu is great to add to your compost after!
  6. Place all the ingredients in a food processor. Blend until smooth and tweak the spices to your desired tastebuds and you have delicious homemade hummus.
Kombu is an Asian Sea Vegetable that is naturally rich in antioxidants, vitamins, minerals, and healthy fats. Kombu provides plenty of health benefits and when used to cook beans, it helps make them more digestible and less “gassy”!

Strain & retain the bean cooking liquid for the recipe. Leftover Kombu is great for your compost!
Place cooked beans and other ingredients in a food processor
Freshly prepared Roasted Red Pepper & Garlic Hummus

Shortcuts to make Hummus

  1. Packaged/canned cooked chickpeas can be used
  2. Jarred roasted red peppers will taste just as good
  3. Reduce garlic to 1 fresh chopped garlic clove (if not roasting)
  4. Substitute with dry spices instead of fresh herbs
  5. In place of bean liquid, use vegetable broth and olive oil
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Roasted Red Pepper & Garlic Hummus

  • Author: Cindy
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 3 cups 1x
  • Category: Appetizer, Condiment
  • Method: Instant Pot, Pressure Cooked
  • Cuisine: Vegan
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Description

Roasted Red Pepper Hummus Recipe is made with chickpeas cooked in either an Instant Pot or Pressure Cooker and blended with roasted garlic and roasted peppers for some extra flavoring.

Scale

Ingredients

1 cup dried chickpeas, soaked overnight in 2-3 cups water

4 cups water

sea salt

1 strip of Kombu

1 garlic head  

1 teaspoon garlic oil

1 red pepper, roasted over flame, skin removed (or 1/2 roasted pepper, jarred)

3 tablespoons tahini

1 tablespoon fresh cilantro leaves

1/4 teaspoon cumin

1 tablespoon olive oil 

1/4 teaspoon red chili pepper flakes 

1 1/2 teaspoons paprika

1/8 teaspoon cayenne pepper

2 tablespoons of lemon juice, 1/2 large lemon juiced

Instructions

  1. Drain the soaked beans and place in the Instant Pot with 4 cups water, 1 teaspoon salt and 1 strip of Kombu.
  2. Place the lid on the pot, press the Beans/Chili button and set time to 20 minutes using the “-” sign on the panel (if beans weren’t soaked overnight, set to 40 minutes).
  3. while the beans are cooking, cut the top part off  the garlic head and place it in a small piece of foil (or a garlic roaster) and drizzle the olive oil on top. Wrap the foil loosely around the garlic and roast at 350 for approximately  20 – 30 min. Remove when done and let it cool.
  4. Let the steam release for 15 minutes, then press the valve to release any of the pressure left. Remove the lid.
  5. Carefully lift out the pot and strain the beans over a large bowl or measuring cup to retain at least 1 cup of liquid.
  6. Add the beans to a food processor, along with the remaining ingredients – tahini, cilantro, cumin, paprika, cayenne, lemon juice and 1/2 roasted pepper. Squeeze the garlic out of 4 cloves and place in food processor. Add 1 teaspoon sea salt, 1/2 cup bean liquid and blend until smooth.
  7. Place in a bowl, cover with olive oil and red chili pepper flakes.

Notes

*Important:  retain bean cooking liquid after cooking, otherwise use vegetable broth 

*Add the olive oil into the food processor when blending instead of drizzling on top

Equipment Needed For Recipe: 

  • Optional: Instant Pot or Pressure Cooker (otherwise container beans is good)
  • Must Have: Food Processor 

Keywords: hummus, vegan appetizer, chickpeas, instant pot recipe