Cashew Mascarpone with Smoked Sundried Tomato Pesto

From Delicious TV Vegan Mashup Season 2, I got this delicious recipe from Toni Fiore.

I haven't modify anything so here is the original recipe you can also find it here. 

Ingredients: 

For the Cheese: 

•   1/2 cup raw cashews, soaked for 2-3 hours, drained
•   1 tablespoon fresh lemon juice
•   1 ½  tablespoons water (additional if needed)
•   2 tablespoons refined coconut oil
•   1 teaspoon coconut (or raw apple cider) vinegar
•   Pinch of salt

For the Tomato Pesto:

•   6 oven or sun dried tomatoes packed in oil
•   1 garlic clove
•   Handful of fresh basil
•   1 tablespoon of finely minced fresh basil, divided in half
•   1-2 tablespoons oil from tomatoes or olive oil
•   1-2 drops liquid smoke (optional)
•   Salt and pepper to taste
•   Fresh mixed herbs ( dill and chives) for lining the ramekin and for garnish

Directions:

Place the pesto ingredients in a food processor and pulse until well combined with a light texture. Set aside.

Line a small lightly oiled ramekin with plastic wrap or cheesecloth. Sprinkle half of the minced basil, a sprinkle of mixed herbs and fresh ground black pepper into the bottom of the ramekin. Set aside. 

In a high-speed blender blend cheese ingredients until very smooth, about 45-50 seconds at high speed. 

Spoon half of the mixture into the lined seasoned ramekin. Top the cheese with a spoonful of the pesto in small dollops around the cheese. 

Next sprinkle on the remaining minced basil. Cover with the rest of the cheese. 

Gently pull up the sides of the wrap to cover the top and refrigerate 12 hours or overnight. The cheese should feel firm to the touch.

Once it’s firm, place the ramekin top down onto a serving plate. Gently and lift off the ramekin and carefully remove the wrapping.  If desired sprinkle with additional fresh minced herbs and a light drizzle of olive oil.  Serve with toasted crostini or crackers.

Cashew Mascarpone

Cashew Mascarpone

Cashew Mascarpone

Cashew Mascarpone

Amazo-queso dip

I got this recipe from The Cheesy Vegan cookbook and found it easy to do. It doesn't require to get things ready in advance but just 90 minutes to soak cashews.

It goes perfect on top of tortilla chips along with beans and salsa.

Original recipe ingredients:

• 1/2 cup raw unsalted cashews soaked in vegan vegetable stock for 90 minutes and drained
• 1/2 cup raw oatmeal (or rolled oats) ground into powder
• 1/2 cup filtered water
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 can diced organic tomatoes or medium salsa (see above)
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 tsp smoked Spanish paprika

Original recipe directions: 

 
In a food processor combine cashews, oatmeal, water, garlic and onion powder. Puree until the mixture until smooth.

Pour the mixture in a saucepan to low-medium heat stirring constantly to avoid sticking. Add tomatoes or salsa (if using).

Add the rest of the ingredients and continue stirring until the desire texture. Add more water if necessary.

Serve on top of tortilla chips. You can also add some beans or re-fried beans with this cheese on top of them.

Ingredients:

• 1/2 cup raw unsalted cashews soaked in vegan vegetable stock for 90 minutes and drained
• 1/2 cup raw oatmeal (or rolled oats) ground into powder
• 1/2 cup filtered water
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 can diced organic tomatoes or medium salsa (see above)
• 1/2 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 tsp smoked Spanish paprika

Directions:
 
In a food processor combine cashews, oatmeal, water, garlic and onion powder. Puree until the mixture until smooth.

Pour the mixture in a saucepan to low-medium heat stirring constantly to avoid sticking. Add tomatoes or salsa (if using). 

Add the rest of the ingredients and continue stirring until the desire texture. Add more water if necessary.

Serve on top of tortilla chips. You can also add some beans or re-fried beans with this cheese on top of them.

********************

My version from the original:

• 1/2 cup raw unsalted cashews soaked in vegan vegetable stock for 90 minutes and drained
• 1/2 cup raw rolled oats ground into powder
• 1 jar Trader Joe's Garlic Chipotle Salsa 

TJ's Garlic Chipotle Salsa

I used Trader Joe's Garlic Chipotle Salsa for this cheese instead of regular canned tomatoes and spices.Using this, there is no need of using canned tomatoes, water and all spices.

Directions:

In a food processor combine cashews, oatmeal, water, garlic and onion powder. Puree until the mixture until smooth.

Pour the mixture in a saucepan to low-medium heat stirring constantly to avoid sticking. Add tomatoes or salsa (if using).

Add the rest of the ingredients and continue stirring until the desire texture. Add more water if necessary.

Serve on top of tortilla chips. You can also add some beans or re-fried beans with this cheese on top of them.

Enjoy!

Amazo-queso dip

With beans on top of nachos

Carrot Cashew Pâté

From Care2 website, this is a good appetizer that is simple and quick to make.

Ingredients:

• 2–3 cloves garlic, diced
• 1 slice of sweet onion
• 2 carrots, peeled and chopped
• 1 C. cashews

Directions:

1. In a food processor, using the “S” shaped blade, blend the garlic, onion and carrots to a fine consistency.

2. Add cashews, and process along with the remaining ingredients. Stop periodically and scrape the sides with a rubber spatula. Continue to blend until creamy. Chill and serve.

Variations:

• Try using soaked almonds or sunflower seeds instead of cashews.
• Replace the oil with a little water to help the ingredients blend together.
• Stir in a finely-chopped stalk of fresh celery.

Serves: 3-4

Enjoy!

Quote

Tofetti - Antipasto dip spread

I bought a similar antipasto spread a while ago when Wild Oats store used to be close to home. The store changed names & owners. Finally, it is not there anymore. I couldn't find it anywhere else either.

Tofetti - Sweet Earth brand

This product disappeared from the market.  I was lucky to keep a different lid with the ingredients used: 

Tofetti - Sweet Earth brand

 So once in a while, I make it myself.

I haven't measure the ingredients though. 

Here is the list:

• Firm tofu (just a normal piece)
• Shredded celery
• Shredded carrot
• Shredded zucchini
• Chopped red onion
• Chopped Kalamata olives
• Chopped green onions
• Chopped sun-dried tomatoes
• Chopped parsley
• Onion and garlic powder
• a bit of Vegenaise (to make it vegan)
• a bit of mustard
• spices 

This spread or dip is almost complete. You just need to add some fiber spreading it over whole wheat pita, crackers, or any other high-fiber of your choice. 

Homemade Tofetti

 

Homemade Tofetti

Enjoy!

Antipasto

Antipasto (in Italian language means before the main dish) is an appetizer served before primo piatto, secondo piatto y dolce and could be cold.

It is usually served with cured meats, pickles, olives, marinated veggies, and a variety of cheeses.

My version doesn't have meats or cheeses. So I used meat replacements (veggie ham and salami) and nut cheeses along with marinated artichokes, roasted peppers, Kalamata olives, Julienne cut sun-dried tomatoes, over lettuce and grape tomatoes. 

Antipasto

 

Antipasto plate

 It's up to your imagination to combine ingredients.  

This one has  marinated eggplants, roasted peppers, Kalamata olives, roasted garlic, nut cheese, and artichoke hearts.

Antipasto

Brussels Sprout Puree

This is a veggie accompaniment with an intrigue flavor!

Ingredients:

• 3/4 lb. Brussels sprouts  
• 1/2 cup whole wheat bread crumbs
• 1 tbsp. lemon juice
• 1/2 cup whipped vegan cream cheese
• 1/2 tsp ground nutmeg
• pepper to taste

Directions:

Steam or cook the Brussels sprouts in water for about 10 minutes. Reserve the liquid. Place them in a food processor with the rest of the ingredients. Add some liquid if necessary. Serve warm or cold.

I wasn't able to find good Brussels sprouts but the mini ones. The result wasn't too green though. If you can find the bigger ones should be better. 

Serves: 4

Enjoy!

Brussels Sprout Puree

Fava bean pesto tartelettes with salsa

This pesto is a good filling for tartelette's appetizer. I got the recipe from Keith Floyd in a “Floyd in Spain” series on TV. 

 

There are vegan crusts available at the stores. For this particular dish, I cut each roll in pieces according to the mold.

Ingredients:

 

• 1 lb fava beans
• 1 TB olive oil
• 3 cloves garlic
• 1 TB lemon juice
• 1 TB chopped mint
• 1 TB chopped parsley
• 1 TB vegan Parmesan
• 1 TB mustard
• 1 vegan puff pastry or 6 tartelettes 

Peel and steam the beans for about 10-12 minutes or until they are tender. Place them in a food processor along with the olive oil, garlic, and lemon juice and puree them. Then, add the chopped mint, parsley, and Parmesan cheese. Puree them once more time. Add the mustard and stir well.

Keep the pesto in the refrigerator for about half an hour. Place inside the tartelettes.

Make a salsa to top the tartelettes with chopped tomatoes, parsley, olives, lemon juice, and olive oil.

Serves: 6

Fava bean pesto tartelettes with salsa

 Enjoy!