Daily Vegan Lunch for 1 September, 2013: Basil Cashew Cheese Baked Potato

vegan basil cashew cheese baked potato

CHEESE INGREDIENTS:

1 cup cashews, soaked overnight
1 tablespoon fresh lemon juice
1 teaspoon salt
1 clove garlic, peeled and roughly chopped
1/4 cup plus a few tablespoons water

1 tablespoon sun dried tomatoes (I used oil packed from a jar)
1 cup fresh basil

2 – 3 baked potatoes (depends on size) or 5 cups of pasta

DIRECTIONS:

Drain cashews after soaking (you can save the water for blending, I did not this time) and put them in a blender or food processor with lemon juice, salt, garlic, and 1/4 cup water.

Process until very smooth, adding water by the tablespoon if needed and scraping down the sides of the blending apparatus.

Once the cheese is smooth, add the basil and sun dried tomatoes, pulse until they distribute themselves throughout your cheese.

Prick a potato with a fork and bake it — I cooked mine in the microwave for about 5 minutes but I could have stuck it in the oven for 30 minutes at 400 degrees to do the same thing. Split the cooled potato and top it with basil cheese. This also would make an excellent alfredo sauce.

Daily Vegan Lunch for 14 July, 2014: Kale Pesto Spread

vegan kale pesto spread

INGREDIENTS:

1/2 cup tofu
2 cloves garlic, peeled
2 tablespoons sundried tomato
5 cups kale or other leafy greens
2 tablespoons nutritional yeast
1 tablespoon olive oil
1 teaspoon coarse salt
1/2 cup cashews, almonds, pine nuts, or walnuts (I used cashews)

DIRECTIONS:

Start by putting garlic and sundried tomato in the blender or food processor, pulse until finely chopped. Steam kale in a medium sized, covered pot or pan on medium heat in 1 cup of water. Cook about 2 minutes or until kale is slightly softened and takes on a bright green color. Drain kale and add it to the blender/food processor, packing it down. Add nutritional yeast, olive oil, salt, and nuts to the blender/food processor and pulse, scraping down the sides until it is an almost-smooth sauce. I ate this on homemade sourdough bread. It would make a good vegetable dip.

Daily Vegan Lunch for 24 April, 2013: Kale and Sundried Tomato Quinoa or Brown Rice

sundried tomato kale quinoa or rice

It is just as good using brown rice:

sundried tomato kale and brown rice

INGREDIENTS:

1 cup uncooked quinoa or 1 cup uncooked brown rice
2 cups broth if using quinoa, 2.5 cups if using brown rice

1/2 an onion, chopped (about 1.5 cups)
1 tablespoon oil
4 cups curly kale, massaged and torn into very small pieces
1/4 cup sundried tomatoes
3 cloves fresh garlic, minced

DIRECTIONS:

Cook quinoa or rice in broth. I use a rice cooker because it is much easier, however, if you don’t have one, put rice and broth in a pot and bring to a boil. Turn down the heat to low-medium and cover. Quinoa will take about 25 – 30 minutes to absorb the water, brown rice about 40 – 50.

Fry onion in oil in a large pan over medium heat until translucent. Add garlic and sauté until fragrant. Turn up heat and add rice or quinoa, tomatoes, and kale. Toss to heat through.