HookedOnPlants

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Snacks

Vegan Turmeric Cheese Log

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This was a hit as an appy at the last dinner party!

Especially with Eve’s Crackers on the side.

The vegans were all over it, and the surprised words ‘it tastes like cheese’ were heard over and over again from the non-vegans.

Success!

The beauty Holly (who has done some amazing work with Peta over the years) loved it, plus, I was finally able to put the neglected cheese knife to great use.

This version of nut cheese making is the quickest and easiest you will find.

There are longer versions of how to make nut cheeses, some as long as one week of fermenting!

Fermenting the nuts for the cheese will give it more of a tangy, aged cheese taste, but when you’ve got a day to figure out what to bring to impress your pals, this is a great go-to recipe to curb those cheese cravings.

I’d still start it the day before you will be serving it up, just so you get all the soaking time possible.

Just soak and strain the cashews, blend the ingredients, strain in a cheese cloth, let it chill in the fridge & roll shape it up.

The turmeric in this mixture tricks you into believing you’re eating the orange cheddar you used to indulge in.

Get creative with the herbs that make the outer layer. What fresh herbs are hiding in that fridge of yours? Use them!


This is one of the many recipes up on Instagram for the 2nd #VancityVirtualPotluck organized by Piquant Marketing!

Check out my Instagram (@hookedonplants) to see the dishes before and after this yummy cheese (over 80 total)!

Benefits:

–Cashews are packed with minerals and antioxidants. Because of the magnesium and calcium, your nerves and bones will thank you. The copper in these babies will ward of colon cancer and help keep your hair vibrant!

–Turmeric is nature’s anti-inflammatory. All disease starts with inflammation within the body, so warding off inflammation is the key to longevity and health! Eating turmeric with a tiny bit of pepper makes curcumin (the active ingredient in turmeric) WAY more easily absorbable for your body,

–Nutritional yeast (NOOCH) is a vegan’s best friend when it comes to anything cheezy. Plus it’s packed with B12, all vegans and non-vegans need more of this! B12 is found in microbes in the soil (which is eaten by animals, then humans eat the animals), but the soil is becoming depleted of nutrients and vitamins, so the best way to ensure you’re receiving all the B12 you need is to eat fortified B12 foods (like some plant-based milks), eat nutritional yeast every day, or be safe and take a B12 supplement. But, ‘Nooch’ is the most delicious way to get your B12.

Vegan Turmeric Cheese Log

Serves: 6-8

Time: Actually ‘doing stuff’ time: 10 minutes. Soak and chill time: 7-24 hrs

Ingredients:

Cheeze:

  • 1 cup raw cashews, soaked overnight, then strained and rinsed (OR if you’re in a hurry, pour boiling water over your raw cashews and let soak for 1.5 hours)
  • 1/4 cup nutritional yeast
  • 3 cloves garlic
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/2 tsp turmeric powder
  • zest of half lemon (zest before cutting and sweezing the lemon)
  • juice of 1 lemon

Outer herbs:

  • 2 tbsp fresh thyme, minced
  • 2 tbsp fresh chives, minced

Directions:

  1. Blend all ‘cheeze’ ingredients together until smooth and creamy in your food processor (scrape down sides)
  2. Place mixture into two layers of cheesecloth or a nut milk bag and squeeze into desired shape (you can re-shape after too). Tighten by twisting the mesh cloth.
  3. Leave your ‘cheeze’ in the fridge over a colander (some liquid may drip out) for at least 6 hours (the longer the better!)
  4. Take it out of the cheese cloth and roll it into a log, then coat it with thyme and chives (a bit messy but helps the log keep it’s shape!)
  5. Serve with your favourite crackers, chips, or veggies! I’ve used my friend Eve’s Crackers here!

Chipotle Buffalo Cauliflower Wings & Cashew Dill Ranch Dip

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It’s pub food, gone healthy!

Bet’chya can’t eat just one!

And this time, that’s not a bad thing.

In just a few steps you’ll find yourself devouring a healthy version of your favourite spicy pub food.

Batter them.

Bake them

Sauce them

Bake them

Whip up the dip

Devour.

Hot wings minus the bones!

And this dairy-free ranch dip is a perfect side kick for these spicy wangs.

Serve it up as a main or an appy!

 

Benefits:

  • Cauliflower is part of the brassicas family, which means it’s a sulfur-containing cruciferous veg. The sulfur helps synthesize the antioxidant glutathione. It’s got disease fighting components, it’s low in fat, high in fibre. Plus it’s high in vitamin C and potassium.
  • Dill is packed with vitamin A (for your eyes), vitamin C (for your immunity), manganese (for your bones and metabolism), plus it’s a great breath freshener!
  • Cashews are packed with vitamin E (a disease fighting antioxidant) and are rich in minerals.

 

Chipotle Buffalo Cauliflower Wings & Cashew Dill Ranch Dip
 
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Wings with a kick, without the chicken! The texture and flavour of these cauliflower wings will satisfy that games day craving. This dip is so creamy and a perfect compliment to these veggie wings.
Author:
Recipe type: appetizer, snack, potluck
Serves: 8 servings
Ingredients
  • 2 heads cauliflower florets, chopped into wing sizes (save the stalks for a different recipe or to make veggie stalk)

  • Batter:
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • ¼ tsp Himalayan salt
  • 1 cup oat flour (blend up oats in your blender) - use gluten free if needed
  • 1¼ to 1½ cups soy milk

  • Chipotle Sauce:
  • ¼ cup tomato paste
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp chipotle powder
  • 1 tbsp garlic powder
  • 1 tsp vegan Worcestershire sauce (if you don't have this on hand, Tamari or Soy Sauce will work)
  • ¼ cup water

  • Cashew Dill Ranch Dip:
  • 1 cup cashews, soaked for 1 hour minimum
  • 1 tbsp onion powder
  • 2 cloves garlic
  • juice of ½ lemon (about 2 tbsp)
  • ¼ cup apple cider vinegar
  • ½ tsp salt
  • ¼ cup water
  • ⅛ cup chives
  • 1 tbsp dill

  • Extras:
  • 4 carrots, chopped lengthwise
  • 4 celery stalks, chopped lengthwise
  • 2 chive stems, minced
Instructions
  1. Preheat oven to 450 F
  2. Mix together the dry batter ingredients in a medium sized bowl, then add in the soy milk a little at a time. You may need it all. The batter should be slightly runny, but not so much that it doesn't adhere to the cauliflower florets.
  3. For each cauliflower floret, dip completely into the batter, transfer to a drying rack with a plate it to catch the drips (this is to ensure the cauliflower isn't too coated with excess batter), place on a parchment covered baking sheet
  4. Bake for 20 minutes, flipping half-way, until browned
  5. While they're baking, make the Chipotle Sauce: add all chipotle sauce ingredients to large bowl and mix thoroughly
  6. Take cauliflower wings out of the oven, then dump them into the big bowl with the chipotle sauce. Toss until the sauce is evenly coated, then with your hands, shake off the excess sauce and spread the wings out on the baking sheet again.
  7. Bake for another 15 minutes, flipping half way. The glaze should be caramelized at the end
  8. While they're baking, make your Cashew Dill Ranch Dip: add all ingredients to your blender and blend until smooth
  9. Take out the wings and let cool 5 minutes, then plate cauliflower wings with chopped carrots, celery and the dip topped with chives!

Roasted Sweet Potato Red Pepper Baba Ganoush & Eve’s Crackers

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Warm and smooth with a kick of flava flave!

I wanted to share a recipe with my friend’s crackers, because honestly, anything goes well with Eve’s Crackers. 

Her crackers are vegan, gluten-free, with no added oil, sugar-free and delish!

She’s just starting out as a foodie-preneur, which I can relate to with my breakfast cereal, Jules Fuel. So happy for her!

She makes them by hand in Whistler, with love. You must try them 🙂

I mean, come on, look at these beauties.

And…this dip.

All the veggies with some spice.

Don’t get me wrong, I love hummus, but sometimes I want an all-veggie dip that has the same texture and satisfaction as your typical hummus. It gets you even more fab nutrients.

We’re sticking with the oil-free, sugar free theme with this dip.

All you have to do is:

Chop

Roast

Blend

Benefits:

  • Eve’s Crackers – a way to indulge in your cracker addiction without any hidden trans-fats, refined sugars, gluten, or oils. They’re held together with flax and chia, so they pack a nutrient-dense punch! Fibre, plant-protein, and omega 3s… hello.
  • Eggplant – are good for your heart because they’re packed with fiber, potassium, vitamin C, vitamin B6, and phytonutrients). Plus, they help lower bad (LDL) cholesterol by having chlorogenic acid, one of the most powerful free radical scavengers found in plants. It also works as an antimicrobial, antiviral, and anti-carcinogenic agent!
  • Red Pepper – these guys are packed with vitamin C, vitamin E, antioxidants, fibre. Yet, they’re low in calories. Perfect for shedding the pounds, warding off disease (cell protection from free radicals), and your immune system!
  • Sweet potatoes – I’ve talked about these magic spuds so much already because I use them all the time! Head over to this recipe to see the benefits, or this one.

Roasted Sweet Potato Red Pepper Baba Ganoush

& Eve’s Crackers

Serves: 4-8

Time: 45 minutes

Ingredients:

  • 1 package of Eve’s Crackers or crackers of choice
  • 2 cloves garlic, minced
  • 1/3 cup red onion, quartered
  • 1 red pepper, cored and quartered
  • 1 eggplant, chopped into 1 inch cubes (stem discarded)
  • 2 sweet potatoes, chopped into 1 inch cubes
  • 1 tbsp sambal olek
  • 1 tbsp tamari
  • 1/4 cup nutritional yeast

Directions:

  1. Pre-heat oven to 400 F
  2. Roast veggies: spread sweet potato, eggplant, pepper and onion on parchment covered baking sheet, roast for 30-40 minutes (until potatoes are soft)
  3. Let veggies cool for 5 minutes
  4. Blend roasted veggies, garlic, sambal oelek, tamari and nutritional yeast in your food processor or blender
  5. Scoop it into a bowl and serve along side the deliciousness of Eve’s Cracker’s and raw veggies of your choice!

Cacao RawNola | Raw Vegan

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Stop what you’re doing. Make this now. Thank me later.

Too demanding? It’s worth it.

This stuff should be illegal, it’s so good. Not to mention it’s simplicity. Raw food for dummies, people!

If you’re new to the raw food world, and this happens to be the first raw recipe you make, you’ll be hooked.

Move over cookie dough… there’s a new guy in town.

This time it’s healthy, and dare I say… tastier.

Sprinkle this on your thick and creamy smoothie bowl or banana ice cream… or you could even top your Jules Fuel with some of this sweetness!

Are mornings allowed to taste this good????

Yes. Yes they are.

This recipe is inspired by Loni Jane (thank you girl!)

Granolas these days… usually they’re packed with oil and refined sugars.

With this RawNola, the nutrients are still in tact without the disturbance of heat, plus there’s no refined sugar, it’s fat-free, vegan (of course), and SO EASY.

Benefits:

  • Dates are one of those ingredients… just too good to be true. They’re naturally sweet, gooey and delicious. Plus, they’re packed with fibre, minerals and vitamins. Yup, nutrient-dense powerhouses that you don’t have to feel guilty about eating, even though they taste so sinful! Want more? They’re packed with iron to help with anemia, they keep you regular, their amino acids help digestion, and their potassium reduces the risk of strokes.
  • Oats are fibre-rich to lower cholesterol and trigger to let your brain know you’re full. The manganese boost will help with anxiety. The antioxidants will combat cardiovascular disease. Oats will also help balance your blood sugar levels. Opt for the gluten-free version if you’re gluten-sensitive.
  • Coconut is packed with heart healthy omega medium-chain saturated fats are used by the body efficiently and transformed into energy. It’s also antibacterial and anti-inflammatory to decrease bacterial overgrowth, and inflammation in the body.

CACAO RAWNOLA 

Time: 5 minutes

Serves: 2

Ingredients:

  • 1/2 cup raw oats (gluten-free if needed)
  • 1/2 cup shredded coconut
  • 7-10 pitted dates
  • 1 tbsp cacao

Directions:

  1. Add oats, coconut, cacao and 3-4 dates to a food processor or high-speed blender, pulse until dates are evenly mixed
  2. Continue to add the dates until your desired texture is reached. You may need all of them, you may not… this depends on the gooeyness of your dates
  3. Top on your Banana Soft Serve or smoothie bowl, or Jules Fuel, or just pour some Vanilla Date Almond Milk over it in your favourite bowl and call it a day.

Hooked On People Interview Series ~ Priscilla AKA ‘Satisfy Your Soul’ + BANANA BREAD RECIPE

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Say hello to Priscilla Levac Cannon!

She has just started a beautiful new plant-based blog, so of course, I had to get know her a bit more.

Priscilla has lived in the Sea-to-Sky area for 20 years now, and used to be a pro-snowboarder. In 2005, she won the US Open, was named the ‘Best Female Rider of the Year’, plus she was featured in a couple of major snowboard movies.

Her passion now lies in sharing plant-based recipes (raw and cooked) as a Raw-Food Chef on her brand new blog, Satisfy Your Soul. It’s all about ‘soul-satisfying food’. She has been eating a vegan diet for the last 8 years as a Mom, an athlete, and someone who’s concerned about the state of our environment. After trying an array of different diets, and restricting herself over the years trying to find the right way of eating for her athletic endeavours, she’s finally found what seems to be the ‘big secret’. “With the balance I’ve cultivated, I now enjoy peace of mind, and my body weight and energy level is naturally on point,” she says. Check out her about page for more on her journey.

She’s all about sharing healthy vegan food without compromising the taste – AMEN!

Let’s get to know Priscilla a bit more… Plus get into some delish banana bread at the bottom!

Why did you start eating a vegan diet?

I’ve been eating vegan for nearly 8 years. I originally got into raw food to get healthier. Later on I watched the documentary Earthlings, which broke my heart and opened my eyes. I never touched meat again. And I’ve been so much healthier ever since; physically, mentally and spiritually.


How did you go vegan? Slowly, or overnight?

Overnight.

How long have you been a Raw Food Chef?
For about 6 years.

What is are the top 3 things you want people to know about the vegan lifestyle?
1. Eating vegan is a lot more flavourful and comforting than people think. It can be the healthiest way of eating if it’s done right, by consuming fresh, organic whole foods (verses tofu, fake meats, and other processed foods), and taking the right supplements if needed.
2. The whole “not enough protein” is a myth. There is protein in every plant-food, and the bigger issue is about getting too much protein. There are even plenty of professional athletes who are thriving and breaking records on a plant-based diet.
3. A vegan diet can prevent and even reverse most diseases such as cancer, diabetes, heart diseases and more.
4. Lastly, eating vegan is the biggest contribution we can make for our planet and precious resources.

Top 3 tips for eating more plants?
1. Making lots of green smoothies, green juices, salads.
2. Using fresh organic whole foods as much as possible for most meals.
3. Bring your lunch everywhere you go!

What are you working on right now that excites you?
My new food blog! The response has been really great!

What is your favourite recipe?
Priscilla’s Kickstart Espresso-Chocolate Banana Bread
Prep Time: 15-20
Bake Time: 60 mins
Yields: 6-7 slices

Ingredients:

  • 4 Tbsp ground flax seeds.
  • 12 Tbsp warm water (180 ml).
  • 2 cups oat flour (gluten-free if needed).
  • 1 1/2 cup coconut sugar.
  • 1/2 cup cacao powder.
  • 2 tsp baking soda.
  • Pinch salt.
  • 3/4 cup dark chocolate chunks.
  • 4 very ripe bananas.
  • 1/3 cup almond milk.
  • 2 espresso shots.
  • 3 Tbsp coconut oil, melted.

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, stir in ground flax seeds in the warm water. Set aside.
  3. In a large bowl, combine all dry ingredients; oat flour, coconut sugar, cacao powder, baking soda, salt, and chocolate chunks. Set aside.
  4. In a medium bowl, mash your ripe bananas with a masher or fork. Then add the rest of your wet ingredients; flax seed mixture, almond milk, espresso, and coconut oil. Mix well.
  5. Pour your wet ingredients into the dry ingredient’s bowl. Mix well.
  6. Pour mixture into a non-stick bread pan, then place in the oven. Bake for 60 minutes.
  7. When you’re banana bread is ready, simply pull it out of the oven, let it sit for 30 minutes and enjoy!

Note

Feel free to add an additional espresso shot to intensify the coffee flavour.
Find Priscilla here:
www.satisfyyoursoul.co
Instagram: @_satisfyyoursoul_
Facebook: Satisfy Your Soul