Posts filed under 'vitamix'
Seitan Wrap w. Cashew Dill Sauce
Yeah this is the same picture from my last post. Sauces are hard to photograph on their own so I’m reusing this pic just to show you a use for the sauce. Makes sense?
I originally set out to make a Cashew Ranch sauce but came up short due to lack of herbs and spices that I didn’t have/couldn’t find…whatever. I still plan on making that Cashew Ranch one of these days but I was really happy with what I made and I basically put it on everything I made last week. From the seitan wrap above, burrito’s for lunch and some sauteed potatoes another day this stuff was delicious. I made it the same night I made the seitan wraps and the raw onion in it wasn’t subtle at all but I was fine with that. As the days went by that it sat in the fridge waiting for it’s next appearance in one of my meals the raw onion taste melded perfectly with the rest of the ingredients and it wasn’t so in your face. The sauce just kept getting better and better as the week went on. So I highly recommend making this and letting it sit in the fridge for a day or at least overnight before using.
Cashew-Dill Sauce
makes 1 1/4 cups
1 cup raw cashews, soaked for at least one hour or overnight
1 clove garlic
2 tablespoons chopped onion
2 tablespoons fresh lemon juice
1/2 teaspoon dried dill
pinch of red pepper flake
1 tablespoon fresh parsley, lightly packed
1/2 cup water
salt and pepper to taste
Drain the cashews and pour them into your blender (I use a Vita Mix to get a true creamy texture, if not using a Vita Mix or other high powered blender you might need to add more water) along with with the garlic, onion, lemon juice, dill, red pepper flakes, parsley and water. Blend until smooth adding more water in necessary until you achieve a nice, slightly thick sauce. Season with salt and pepper to taste.
October 21st, 2011
This is the current smoothie I’m addicted to: bananas, almond milk, blueberries, peanut butter, raw cacao powder. Did you know that blueberries and chocolate go perfectly together? They bring out something special in each other.
June 20th, 2011
Raw Chocolate Chip Cheezecake Swirl
It’s been hot as balls here the last 2 weeks. Hot. As. Balls. Chocolate is melting, plants and trees are wilting, people are cranky and cooking is just impossible. One Saturday my sister threw a BBQ with a couple of friends and I decided to make dessert but refused to turn on the oven too do so. Then I remembered a dessert my friend Dianne made for a vegan dessert potluck we attended. It was Ani Phyo’s Chocolate Chip Cheezecake Swirl. I had all the ingredients, it’s raw which means the oven didn’t need to be used so it was decided that this is what I was making.
There are 3 parts to this, not including the raw cacao pieces aka..chips: the crust, which is super simple to make. You are just processing medjool dates and nuts and pressing them into a spring form pan.
the cheezecake layer made of cashews, lemon and a few other things well blended
chocolate sauce, which again is just about 3 recipes blended in a blender.
Now I don’t own a Vitamix. It is my ultimate dream product to own. I had to rely on my weak blender to blend up the cheezecake layer. My poor blender was really suffering through the whole process but it managed to do a semi decent job. It wasn’t as smooth as a Vitamix would have made it but it was passable and no one complained about the slight chunkiness of that part of the cake.
Once it’s all assembled you just pop it into the freezer and take it out about 20 minutes before you are going to serve it. If it’s hot as balls out you can take it out 5-10 minutes before serving because it will start to get really soft and melt a a bit. We had about 9 people at the party who ate this and there was still 1/2 a cake left. Its very rich. You can’t eat a huge piece of this which is great if you need too make a dessert for a large group of people. I really can’t wait to make this again!
July 17th, 2010