Zizi's Adventures - Real Food, Real Stories

Cashew Cream Cheese

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I love cooking & baking the vegan way. I love the challenge to veganize a cake a recipe. I love tasting delicate vegan meals. I’m vegetarian but at the moment I can’t change my diet to vegan because I love cheese… not all of them and I can’t say I’m a cheese expert but I know I would miss my cheese if I became vegan.
There are always alternatives for cheese in the vegan diet. Like this cashew cream cheese. I’ve made sweet cashew cream before that was excellent so I thought I would give it a try and make savory cashew cream too. Serve it with toasted bread, crackers or vegetables it is a wonderful snack for anytime.
Recipe is adapted from Maria.

Cashew Cream Cheese

Ingredients (serves 4)

– 250 g cashew, soaked for a minimum of 4 hours or over-night, then drained
– 100 ml rice milk (you can substitute with oat-, almond- or soy milk)
– grated zest of 1 lemon
– juice of 1/2 lemon
– 1 teaspoon cumin, toasted for 4-5 minutes in a non-stick pan
– 1-2 teaspoon salt
– pepper

Method

Place all the ingredients in a food processor and blend on high until smooth and creamy. Season it to your taste. Serve with crackers, vegetables or toasted bread.

Spring Rolls With Citrus Soy Sauce

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Spring rolls are a large variety of filled, rolled appetizers. There are fried and non-fried version available. I made non-fried savory spring rolls (these are typically bigger than the fried ones). They contain crisp, fresh veggies and are served with a perky citrus soy dipping sauce. I filled the wrapping with raw ingredients: sweet crunchy carrot and red bell peppers, spicey spring onions, cooling cucumbers and cooked rice noodles.
They are lots of fun to make with friends. Get rolling! Spring is here!
Spring Rolls with Citrus Soy Sauce
Ingredients (serves 5-6)
For the spring rolls
– 1 long cucumber (or 3 smaller ones), thinly sliced
– 2 red bell peppers, thinly sliced
– 1 bunch of sping onion, thinly sliced
– 3-4 carrots, cut into julienne
– 200 g thin noodles, pre-cooked (use rice, Chinese or bean thread noodles)
– 1 packet (20 pieces) spring roll rice paper wrappers
– coriander, basil, chopped (optional)

For the citrus soy sauce
– juice of 2 lemons
– juice of 2 clementines
– 1 teaspoon freshly grated ginger
– 3/4 cup soy sauce

Method

To make the sauce in a bowl whisk together all the sauce’s ingredients and set aside.

To assemble rolls, dip one piece of rice paper in warm water to soften (for about 15 seconds) and shake gently to remove excess liquid. Lay wrapper on a clean, dry surface. (Don’t forget that this paper is very thin and the more you pack in, the harder it will be too seal without it breaking.) Arrange some of the noodles in the center of the wrapper. Lay a small handful of carrots, cucumber, red bell pepper and spring onion slices on top of the noodles.

The roll up… I like to pull one side of the rice paper (that is closer to me) completely over, trapping in the ingredients. Then, fold your edges in and bring the remaining side over for a complete seal. Repeat until all ingredients are used up. (Here are two videos that help you to learn how to roll.)

Serve spring rolls sliced on the bias with dipping sauce and enjoy!

 

Cheese Ball

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I made this chees ball for tonight’s New Years Eve dinner. Making this cheese ball is very easy, I know my friends will love it and they’ll be impressed when I serve it. 🙂 Happy New Year to Everyone!

Cheese Ball

Ingredients
– 375-400 g cream cheese (Philadelphia)
– 100 g cheddar cheese, grated
– 100 g parmesan, grated
– 100 g sour cream
– 1 small onion, chopped
– 1 clove garlic, chopped
– 2 teaspoons lemon juice, freshly squeezed
– half handful dried cranberries
– 1 handful walnut, roughly chopped
– pepper
– cracers

Method

In a bowl mix together the cream cheese with the cheddar, the parmesan, the sour cream, the chopped onion and garlic, the lemon juice, dried cranberries and pepper until combined. You don’t need to use salt because the cheeses salty enough. Scrape the creamy mixture onto a piece of cling wrap and form into a ball. Place in the fridge for about 30 minutes.

Before serving unwrap the cheese ball and roll it in the chopped walnut to cover completely. Serve it with crackers.