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Macadamia Sour Cream

I made this Macadamia Sour Cream for a client that can not eat cashews. It is very similar to the Cashew Sour Cream that I make with a few adjustments to meet the needs of my client. I used this version to make a Chickpea Salad Spread, which is an adaptation of my Chick(en)pea Salad Nests. Even with the changes, this Macadamia Sour Cream is pretty tasty.

  • 1 c macadamia nuts, raw, soaked
  • 1/4 tsp Himalayan salt
  • 1/2 – 3/4 c water, or as needed
  • 2 1/2 tbsp lemon juice

Combine all the ingredients into a high-speed blender and blend until it is smooth and creamy. You may need to scrape the sides down and add additional water as needed.

Store in a sealable container in the refrigerator.

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JB’s Gluten-Free All-Purpose Flour Blend

I made this Flour Blend for a client that is not able to have rice. Rice is often one of the main ingredients in gluten-free flour blends. I came up with this one using four different types of flours.

This flour blend was used to make an easy no yeast focaccia bread, which I will share in another post. The ratios for this flour are simple. You can make a small batch, which is what I did to make the Focaccia Bread, or a large one so that you are not mixing all the time.

  • 1/2 c oat flour
  • 1/2 c tapioca flour
  • 1/2 c chickpea/garbanzo/gram flour (It is known by all these names.)
  • 1/2 c millet flour.

Whisk together in a large bowl. Store in a sealable container.

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Cultured Macadamia Milk

What I thought was an epic fail turned out to be an amazing success. I was attempting to make homemade yogurt with macadamia milk. It did not turn out how I thought it would. The milk never turned into yogurt. It did not have the thickness that I desired.

Macadamia milk is too expensive to throw out, so I decided to get REALLY creative. I will share what I made in another post, but I want to share how I made the cultured milk. The milk has a slight tang. It reminds me a little of buttermilk, but not as thick of a consistency.

You can make it in the oven, dehydrator, instant pot and of course a yogurt maker. I am a sucker for a kitchen gadget. I cannot help it, I like kitchen gadgets, so I bought me a yogurt maker.

I purchased some yogurt cultures, but you can actually use a pre-made yogurt to start your own. I chose to use yogurt cultures, because I was attempting making Macadamia Yogurt and I did not want to mix it with any other type.

This Cultured Macadamia Milk  was made for a client that has many food allergies so it was necessary to use the cultures instead of a pre-made yogurt.

The process does take some time, at least using the yogurt maker. That is time that you can use doing something else – multitasking. This recipe only requires two ingredients: macadamia milk and vegan yogurt cultures. You can use any kind of plant milk that you so desire. Homemade milks work the best.

  • 32 oz. macadamia milk (any plant milk will do)
  • 1 packet of vegan yogurt cultures

Note: This is how I made my cultured milk; however, you will want to follow the yogurt culture directions.

Heat milk to 108-110 degrees. It is important the milk is heated to this point so that the cultures will be activated. You do not want it any hotter or it will kill the cultures.

Whisk in the cultures into the milk. Transfer the milk mixture into glass jars. I used the jars that came with the yogurt maker. Place in the yogurt maker and let it do its job. It takes about 6-8 hours in the yogurt maker to make the cultured milk. Chill for at least 3 hours before using.

Use to make dips, sauces and dressings.

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Serve. Eat. Enjoy.

 

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Spinach Pesto

Okay, I will be honest with you. I am not a big fan of parsley. I feel like I am eating grass. I am just not that keen of the flavor. Also, a little basil goes a long way for me. Too much basil and I feel like I am eating black licorice, and I really do not like black licorice at all. I shiver just thinking about it.

That is why I came up with this pesto that has nutrient packed spinach and a touch of basil. Just enough basil to get a little of the flavor, but not over powering. I served the pesto with some brown rice spaghetti and butter nut squash noodles – Delicious.

  • 2 tbsp, pine nuts, toasted
  • 1 tsp garlic, minced
  • 1 lemon, zested
  • 4 c baby spinach
  • 1 tbsp basil
  • 3 tbsp Vegetable Stock
  • 1/4 c nutritional yeast
  • pinch of Himalayan salt and pepper

Toast the pine nuts of medium heat in a non-stick skillet. Be careful, and keep an eye on the pine nuts. They can easily burn if you walk away.

Combine all the ingredients into a food processor and process until it almost looks like a paste.

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You can thin it out with more vegetable stock or some pasta water. Both will work just fine.

Serve. Eat. Enjoy.

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Savory Chickpea Crepes

Recently I brought to you the Red Lentil Tortillas and they have been a big hit. Chickpea Crepes have been on my mind lately. I used to make regular crepes, until I went WFPB Gluten-Free. These crepes are nutritious, flavorful, have minimal ingredients and are easy to make.

I increased the servings amount. Initially the recipe was half the amount, but that just was not enough, so I doubled it. the hardest thing is letting the batter rest.

In a high-speed blender add all the ingredients. Blend until completely combined. Cover the batter and let rest for a couple of hours at room temperature, or refrigerate overnight.

Heat a non-stick skillet to medium heat. Make sure you wait for the skillet to heat up. I got too impatient and ruined my first crepe. That was a sad moment.

Pour the batter into the pan tilting it to make a large circle.

Cook 1 1/2 -2 minutes, the top of the crepe will look dry. Slide a spatula around the edges to loosen and carefully flip the crepe . Cook the other side until it is browned, about 1 minute. As the skillet gets hot and remains hot the crepes take less time to make.
Do not get disheartened if the first crepe does not turn out. Look at it as a test to see if the pan is hot enough. It is still edible, just not pretty.

Serve. Eat. Enjoy.

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JB’s Macadamia Béchamel – Raw White Sauce

I am really excited about this sauce. I have been wanting to make a béchamel sauce for JB. However, my normal Cashew Béchamel – Basic White Sauce was not going to work for them. I came up with this sauce with ingredients I knew that JB could have. This particular sauce is actually easier because there is no cooking in the initial process. You may want to heat it up to go with a dish, but otherwise there is no cooking.

Rinse the soaked macadamia nuts. Add nuts, water, JB’s All-Purpose Seasoning and lemon juice to a high speed blender. Blend until smooth and creamy. Start with 1 cup of water and add more until it reaches your desired consistency. Store in the refrigerator in a sealable container.

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This recipe makes about 3-4 cups.

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Serve. Eat. Enjoy.

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JB’s All-Purpose Blend

I have a client that has a lot of food allergies. It has been a welcomed challenge to try and find foods and seasonings that they can have and enjoy without any discomfort. This seasoning blend I made just for them so that all their foods can have loads of flavor.

  • 1 tsp Himalayan Salt (optional)
  • 2 tbsp thyme, ground
  • 2 tbsp oregano, ground
  • 1 tsp mustard, ground
  • 1 tsp black pepper, ground

Combine all the ingredients into a mason jar. Seal the jar with a lid and shake until all the ingredients are thoroughly combined.

Use to season just about anything you want.

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Fruit Paste

I need to make some date paste for some baking I was planning to do. Fruit pastes are a great way to substitute for sugar in recipes and they are so easy to make. They store well in the refrigerator, so you can make a batch and store it for whenever it is needed.

You can make fruit pastes out of just about any dried fruits. Here is the basic recipe using dates. However, you could use dried apricots, mangoes and many other dried fruit.

  • 20 Medjool dates
  • water, just to cover dates.

In a medium saucepan add dates and water just to cover.  Bring water to a boil. remove from heat and let dates soak and plump up, about 20-30 minutes. the dates should be softened and plump.

Transfer dates to a high-speed blender, and some of the water used to plump up the dates. Just enough to cover the dates in the blender.(You probably will not use all the water from the soaking.) Blitz until dates are smooth and creamy.

Refrigerate unused fruit paste in a sealable container.

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Cashew Béchamel – Basic White Sauce

This sauce is my favorite sauce as of right now. It is very versatile and simple to make. The recipe is generous in portion, so you can use it in multiple recipes. I made this sauce and used it for creamed spinach, which I will share the recipe tomorrow. It was amazing. I also used a portion of this recipe for Creamed Spinach and Tomato Penne – Another outstanding dish. I still have some left, for at least one more meal. It also freezes well. You could portion it out into 1-2 cup portions and freeze it.

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I have developed a little short cut to soaking the cashews, which cuts the time down dramatically.

  • 2 c raw cashews
  • water, just enough to cover the cashews
  • 1 c onion, diced
  • 1 tbsp garlic, minced
  • 1 1/2 c Vegetable Stock
  • 3/4 c pinot grigio, divided 1/2 c & 1/4 c (for sautéing)
  • 2 1/2 tbsp nutritional yeast
  • 1 tbsp onion granules

In a medium saucepan add cashews and water (just to cover) and bring to a boil. Once the water begins to boil turn off the heat and let the cashews soak in the water for about 10 minutes. Drain and transfer cashews to a high-speed blender. Set aside.

In the same saucepan add the onions and sauté over medium heat. Cook until onions are translucent and are soft. You do not want any color on them. Add garlic and sauté with onions until the garlic is fragrant, 1-2 minutes. Use the 1/4 c of wine as needed to sauté onions and garlic.

Add onion mixture to the cashews in the high-speed blender, along with the rest of the ingredients: vegetable stock, 1/2 c wine, nutritional yeast and the onion granules. Blend for about 60 seconds, until smooth and creamy.

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Note: You can use right away, refrigerate or freeze. The sauce will reduce and continue to thicken when using in recipes, so you may need to thin it out with some liquid.

 

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How to: Basic Vegetable Stock

Right now my kitchen smells AMAZING. I am making Basic Vegetable Stock. This is such an easy recipe that there really no reason not to make your own. Just chop – Throw it in the pot – Simmer. EASY.

  • 4 carrots, large, peeled, chopped
  • 4 stalks of celery, chopped
  • 2 large onions, chopped
  • 1 leek, white and green parts, chopped
  • 6 garlic cloves
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 2 qt (8 c) cold water
  • 1/4 c sun-dried tomatoes
  • 1 small handful Italian parsley
  • 3 sprigs of thyme

Add all the ingredients to a large stockpot. Bring to a boil. Reduce heat to a simmer. Simmer uncovered for 60 – 90 minutes.

Allow stock to cool for about 20 minutes. Pour through a fine mesh strainer over a medium bowl. Let cool and then transfer to a sealable container and store in the refrigerator.

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