Posts by Author: Kristi Miller
Ingredients: * 2 cups raw cashews (soaked overnight in filtered water) * 2 Tbsp plain, unsweetened non-dairy yogurt * 1/2 sea salt (plus more to taste) * filtered water, as needed to blend Instructions: 1. Prepare a clean and dry glass or other nonreactive container. It may not be strictly required, but it’s best to sterilize all of your equipment with boiling water before getting started. 2. Drain the liquid off the soaked cashews. Add them to a blender or food processor and blend until completely smooth. If you aren’t using a high-powered blender, it will take several minutes for the cashews to break down and release oils in order to become a smooth mixture. Stop to scrape down the sides as needed; you can also add filtered water a tablespoon at a time if you’re having trouble blending. 3. Note: if your blender has warmed the mixture very much, it’s best to take a break now and wait for it to cool down. (We don’t want to kill the yogurt cultures with heat). Then, add the yogurt and salt and pulse to combine. 4. Transfer to the clean container and cover. Let sit out at room temperature for 24 hours. Use a clean utensil to taste the mixture, and add more sea salt to taste; let it culture for another 12-24 hours if you want a stronger tang. 5. Store in the refridgerator for up to 1 week. (Note: length of storage time may depend on the culturing conditions and brand of yogurt used). 6. (Optional Step) This recipe makes cultured cashew cream cheese with a texture more like “whipped” dairy cream cheese. For a firmer texture like block cream cheese, press out the liquid using cheesecloth. Source: Yup..It’s vegan! https://yupitsvegan.com/basic-cultured-cashew-cream-cheese/
Ingredients: 2 Tbsp. olive oil 2 medium yellow onions, chopped ¼ lb. (1 Large clump) maitake mushrooms, chopped ¼ lb. shitake mushrooms, destemmed and chopped ¼ lb. oyster mushrooms, chopped 3 medium carrots, chopped 6 cloves garlic, minced 1 whole butternut squash, peeled and chopped into 1-inch cubes 1 large turnip, chopped 1 ½ cups cabbage, chopped 1 tsp. salt 1/8 tsp. cayenne pepper ½ tsp. allspice 2 quarts vegetable stock or chicken bone broth 14.5 oz. can of diced tomatoes, juice included 6 sprigs thyme 6 pieces astragalus root, sliced lengthwise for easy retrieval, or ½ cup in a simmering bag 2 cups of kale, chopped Instructions: In a large pot over medium heat, heat the oil and then add in the onion, mushrooms, and carrots. Sauté, stirring occasionally, for 5 minutes or until the veggies begin to soften. Add in the garlic and sauté for another minute or two. Add in the butternut squash, turnip and cabbage, as well as the salt and spices. Stir to mix it all up. Pour in the broth, tomatoes (juices and all), astragalus root and the thyme. Stir and bring to a boil. Reduce heat to medium and simmer for 10-20 minutes. Add in the kale, stir, and simmer for an additional 10 minutes. Once the kale is fully wilted, the soup is ready. Discard the thyme sprigs and astragalus root before serving and add a bit more salt and pepper if needed. Let cool slightly and then enjoy!
1/2 tsp Salt Pepper to taste 1 tsp Dijon 2 Tbsp White Wine Vinegar 6 Tbsp Olive Oil 2 gloves Garlic, crushed Any herbs you like Combine and Serve.
Ingredients 1 cup Steel-Cut Oats (certified gluten-free if necessary) 4 cups unsweetened Almond Milk (certified gluten-free if necessary) 2 medium Apples, chopped 1 teaspoon Coconut Oil 1 teaspoon Cinnamon 1/4 teaspoon Nutmeg 2 tablespoon Maple Syrup Splash of Lemon Juice (Optional Toppings) Peanut Butter Freshly chopped apples Directions Add all ingredients to your slow cooker. Stir. Cook on low for 8 hours or high for 4 hours. Give it a good stir. Top with your favorite toppings. I like peanut butter and fresh chopped apples. Store leftovers in fridge for up to 1 week. To reheat add a splash of almond milk and heat up in microwave. Serves: 5 | Serving Size: 1 cup