Posts

Creamy Herbed “Goat” Cheese

 

IMG_4519

Fresh herbed goat cheese slathered on a sesame-flax (tastes-like-a-Ritz-recipe-coming-soon) cracker. Vegan never tasted so good 🙂

 

Creamy Herbed "Goat" Cheese is a dream!  Perfect for entertaining amongst a gorgeous platter of fresh fruit, crudites or crackers.  Or, keep it all to yourself for a yummy sandwich spread and endless other options.  I know I always say this, but this pristine yumminess tastes better than dairy-based cheese… hands down better than store-bought vegan varieties also.  Rich, creamy & smooth with an irresistible tang and a zing from your favorite herbs and spices!  Being vegan just keeps getting better and better.  

This recipe is so fun to customize too!  Swap out the macadamias for pine nuts or cashews.  Have fun making your cheese into a classic wedge shape, a cheese log or ball.  Coat it in your own personalized mixture of favorite herbs or try a chic coating of fresh cracked pink, green & black peppercorns, lemon zest and himalayan sea salt!  

Making my own raw vegan cultured cheese always feels like such the accomplishment!  Yet, in actuality it's amazing how very simple the process is – especially compared to the incredibly delicious end results.  Add to that, the amazing nutritional, energizing, beautifying & longevity building qualities of this probiotic, protein and enzyme rich treat, and we have a major win win winner!

Have fun!  Let me know your customized twist on this insanely simple delight.

   IMG_4500

Creamy Herbed "Goat" Cheese is amazing with fresh fruit, crackers, as a sandwich spread or all by itself!

 

Recipe for Creamy Cultured Herbed "Goat" Cheese

Ingredients:

  • 2 cups raw Macadamia Nuts soaked overnight & rinsed
  • 

1/2 teaspoon probiotic powder or 1 cap of your favorite probiotic
  • 1 1/2 teaspoon Himalayan salt (or to taste)
  • 1/2 cup filtered water
  • 2-3 tbs of your favorite herbs finely chopped

 (Finely grated lemon rind, fresh ground pink and black peppercorn & Himalayan salt is yummy too!)

Method:

1. Add nuts, probiotic, himalayan salt and water to a high-speed blender (such as a Vitamix). Blend using a tamper until smooth.

2. Scrape mixture out onto a piece of cheesecloth and wrap tightly. Alternatively use a nutmilk bag. 

3. Place wrapped cheese into a mesh strainer set inside another bowl. Place a weight on top of your cheese package to assist to drain.



5. Store at room temperature for 1-2 days to allow your cheese to culture.

6. Once fermented, remove mixture from cheesecloth or nutmilk bag and make into a ball, log or triangle shape.  Roll, pat or dip your beautiful cheese into your favorite assortment of chopped herbs until completely covered on the outside.

7. Serve drizzled with extra virgin olive oil.  Delicious with a rainbow of beautiful vegetables, fruits, crackers, on fresh crusty (gluten free) bread, as a sandwich spread… endless possibilities 🙂

Store in the refrigerator.

 

 What customizations will you make to the recipe?  Let me know your twist!

  

Much Love,

XX

Juliane

 

Thank you for visiting! 

 

Like, Comment, Subscribe & Share!

Quinoa Stuffed Peppers with Melted Pepper-Jack

Hurricane Sandy Disaster relief… Please donate any amount you can:

Red Cross Donation Page

Peppers!

Instagram:  Quinoa Stuffed Peppers with Melted Pepper-Jack

 

In preparation for Hurricane Sandy last week, I made these Quinoa Stuffed Peppers with Melted Pepper-Jack, inspired from Vegetarian Times.  The storm left us with limited power, so four nights of pre-made dinners that tasted better the longer they melded in the fridge (they also freeze beautifully) was just what the doctor ordered.  Popped 'em in the toaster oven for 30 minutes each night and dinner was easy as that!

Quinoa Stuffed Peppers with Melted Pepper-Jack is a wonderful southwestern take on the classic, packed with southwestern spices and black beans, oozing with melted, dairy-free Pepper-Jack cheese (seriously, ya gotta try dairy free cheese- it melts, stretches and combines beautifully as a substitute within well constructed recipes.)  Absolutely delicious.  And, if you're more in the mood for Italian one night, just swap out the cumin for oregano & basil, throw in cannellini beans instead of black beans and use dairy free mozzarella instead of pepper-jack.  Voila!  Instant Italian Stuffed Pepper makeover:-)

Please enjoy!


Quinoa Stuffed Peppers with Melted Pepper-Jack  

(Serves 8)

Ingredients:

  • 1
    medium onion, finely chopped  
  • 1
    Tbs. olive oil
  • 2
    stalks celery, finely chopped  
  • 1
    Tbs. ground cumin
  • 2
    cloves garlic, minced  
  • 1
    10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
  • 2
    15-oz. cans diced tomatoes, drained, liquid reserved (I used a jar of Amy's marinara cause I didn't have any diced tomatoes!)
  • 1
    15-oz. can black beans, rinsed and drained (I used a mix of lentils and black beans as it was what I had on hand)
  • ¾
    cup quinoa (I used a mix of quinoa & millet)
  • 3
    large carrots, grated
  • 1½
    cups grated dairy-free pepper Jack cheese, divided
  • 4
    large red bell peppers, halved lengthwise, seeds/ribs removed

Method:

1. Heat oil and 1 Tbsp water in saucepan over medium heat. Add onion and
celery, and cook 5 minutes, or until soft. Add cumin and garlic, and sauté
1 minute. Stir in spinach and drained tomatoes. Cook 5 minutes, or until most
of liquid has evaporated.

2. Stir in black beans, quinoa, carrots, and 2 cups water.
Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes,
or until quinoa is tender. Stir in 1 cup cheese. Season with salt and pepper.

3. Preheat oven to 350°F. Pour liquid from tomatoes in
bottom of baking dish.

4. Fill each bell pepper half with heaping ¾-cup quinoa
mixture, and place in baking dish. Cover with foil, and bake 1 hour. Uncover,
and divide remaining cheese among peppers. Bake 15 minutes more, or
until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer
stuffed peppers to serving plates, and drizzle with pan juices before
serving. 

Note** This dish freezes very well. Quinoa provides a serving of protein along with a punch of whole grain goodness.

(Recipe adapted from Vegetarian Times)
Pepper

Instagram:  Roasted Quinoa Stuffed Pepper with Melted Pepper-Jack

 

Hurricane Sandy Disaster relief… Please donate any amount you can:

Red Cross

 

You may also enjoy:  Italian Affogatos!

Company’s Coming! Pancetta Linguine Frittata Muffins

IMG_2236

Company's Coming! Pancetta Linguine Frittata Muffins


There comes a point in life when one realizes the value of a having a repetoire of sorts to fall back on… A favorite inspirational book.  Classic riding boots that last a lifetime and look chic anywhere fall, winter & spring.  A perfectly tailored black, silk dress… a ballerina bun.  And recipes that can be made in advance and taste better reheated.  

Company's Coming! Frittata Muffins are a mainstay of my repetoire.

I've been making them for years.  Anytime I know I'll have friends or family for breakfast I bake up a batch of these, along with these Blueberry-Coconut Macadamia Muffins, and pop them both in the freezer for easy, delicous breakfasts my friends and family love.  In fact, both recipes improve with reheating because the process crisps the outside slightly, providing a perfect contrast to the soft, steamy middles.  I love serving both sweet and savory breakfast options, aromatic and fresh out of the oven in a mere 15 minutes!

Company's Coming! Pancetta Linguine Frittata Muffins are a fun little package of egg, smoked cheese, pancetta and linguine.  Satisfying, yet small enough to stay light.   Add fresh fruit, yogurt and coffee alongside, and you've got a delicious, stress-free breakfast you and your guests will love!

IMG_2284

Pancetta Linguine Frittata Muffins share a platter with Blueberry-Coconut Macadamia Muffins

 

Recipe for Company's Coming Pancetta Linguine Frittata Muffins

 (Makes 12 Muffins)

  • 8 ounces fresh (refrigerated) linguine
  • 7 large eggs
  • 1/2 cup milk
  • 1/4 cup cream
  • 1/2 cup mascarpone cheese
  • 6 ounces diced pancetta
  • 5 ounces smoked mozzarella cheese diced
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 cup finely chopped fresh, italian, flat-leaf parsley
  • 2 cloves garlic minced
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon nutmeg
  1. Using kitchen shears, cut the fresh pasta into smaller, 3 inch pieces. Cook pasta in salted water, just until al dente, tender but still firm to the bite (as it will be cooking in the muffins as well.) Drain the pasta into a colander.
  2. Preheat oven to 375 F. Spray a standard sized 12 cup muffin tin with cooking spray
  3. Add the eggs, milk, cream, and mascarpone to a blender and blend until well combined. Pour the mixture to a large bowl. Add the cut pasta, pancetta, smoked mozzarella, grated Parmigiano, parsley, garlic, salt, pepper, and nutmeg, Stir the ingredients to combine.
  4. Using a small ladle, divide the mixture evenly into each of the 12 muffin cups filling to the top with the pasta and liquid. It’s a little messy filling the cups, but don’t worry it’s worth it!
  5. Bake until firm and cooked through, 30 to 35 minutes.  Allow to cool for a couple of minutes and remove from tin.

Make ahead tip:  To freeze, allow muffins to cool completely on a wire rack then wrap individually in saran and place in a freezer baggie for up to 2 weeks. To serve, place frozen muffins on a cookie sheet and place in 350F oven for 15-20 minutes until heated through. Enjoy!

Recipe adapted from Giada de Laurentis

IMG_2238
Pancetta Linguine Frittata Muffin about to be devoured!

Cheesy Gnocchi with Swiss Chard & Cannellini Beans

IMG_1562Cheesy Gnocchi with Swiss Chard & Cannellini Beans

If it's summertime where you live, then you’ve been seeing tons of beautiful, nutrient dense Swiss Chard at the market, your local farm stand or, if you’re like me, perhaps in your own garden!

Swiss Chard has become a staple in our kitchen garden, providing continuous harvest from cool spring through a hot summer and far into late fall. As a result of its prolific bounty, I’ve learned many a delicious summer recipe incorporating this gorgeous green leafy.

Gnocchi with Swiss Chard and White Beans is one of my favorite go-to dishes. It's perfect for summer days when you want a delicious meal that’s a snap to prepare. Brimming with color, flavor and ooey-gooey cheesiness, it’s a hit every time! Serve with crusty bread alongside for sopping the delicious broth. Yum!

IMG_1574

Cheesy Gnocchi with Swiss Chard & Cannellini Beans
  IMG_1673

Swiss Chard Growing in our Kitchen Garden

Cheesy Gnocchi with Swiss Chard & Cannellini Beans Recipe:

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 pound gnocchi, prepared according to package directions
  • sea salt (for seasoning gnocchi water)
  • 1 onion, sliced thinly
  • 5 cloves garlic, minced
  • 1/2 cup water
  • 1 bunch swiss chard, leaves chopped into 1 inch strips; stems removed, finely sliced & separated (or substitute spinach)
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can cannellini beans, rinsed
  • 1/2 tablespoon medium-heat thinly sliced red chili pepper (substitute 1/3 teaspoon red chili pepper flakes)
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmigiano Reggiano cheese
  • crusty bread for serving alongside
  • fleur de sel and truffle oil (or best quality EVOO) for finishing (optional but encouraged!)

 Method

  1. Prepare gnocchi according to package directions adding a bit of sea salt to water for seasoning. Set aside cooked gnocchi, reserving a bit of the pasta water as well.
  2. Heat 2 tablespoons oil in large skillet over medium heat. Add sliced onion and finely sliced chard stems only to the pan and cook, stirring, about 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, about 2 minutes.
  3. Stir in tomatoes, beans and sliced chili peppers (or dried chili flakes) and bring to a simmer. Stir in the reserved gnocchi adding a bit of the reserved gnocchi water if needed for the sauce. Sprinkle with mozzarella and Parmesan. Cover pan and cook until the cheese is melted and the sauce is bubbly, for 2 minutes or so.
  4. Ladle into bowls with crusty bread on the side for sopping. If desired, finish each dish with a sprinkling of fleur de sel and a drizzle of truffle oil. (A never fail trick to take a dish up 10 notches!)
  5. Enjoy!

Recipe adapted from Woman's Day

Do you have any veggies growing in your garden this season? I'd love to hear about them!

Favorite Snacks Fridays

IMG_0971

Gorgonzola with Fuji Apples

Often, I'd rather have a snack than a meal.  Err, multiple snacks instead of a meal.  I have lots of favorite combos…

Favorite Snacks Fridays is born!  (Well…not every Friday, maybe once or twice a month.) 

Gorgonzola Blue Cheese and Sliced Fuji Apples never disappoint.  (However, the apples must be Fuji- sweet yet tangy, always crispy, never mealy).  And, aside from your choice of apples, there's a lot of wiggle room…

Sliced pears and smoked Gouda?  Amaze.  Sliced Fujis and Pecorino?  To die.  Looking to spice things up?  Add a little Dijon to your apple or pear instead of the cheese.  Tasty.

Clearly the combinations are endless.  

Jim and I browse through the mammoth cheese display at our local organic market as if we're at the library selecting books.  Fun stuff.

I'd love to hear about some of your favorite snacks.  What might they be?