Zizi's Adventures - Real Food, Real Stories

Cashew Cream Cheese

by

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.

Roasted Tofu Sandwich with Peanut Sauce

by

Peanut butter is my friend. I usually eat it straight from the jar… or I mix it with mascarpone, cane powder sugar and vanilla until smooth. This is my lifesaving dessert if I don’t have anything sweet at home! But I haven’t eaten it in a savoury dish before. So it was time to discover something new…

The something new was Megan’s vegetarian blog I found on the internet about a month ago. She is an amazing photographer and a great cook. I like her healthy, yummie recipes. This peanut sauce won my heart straight away so I gave it a try… I loved it.

What is your favourite dish made with peanut butter?

Roasted Tofu Sandwich with Peanut Sauce

Ingredients (serves 2)

For the sauce
– 1,5 cup peanut butter
– 250 ml coconut milk
– 1 onion, chopped
– 3 cloves garlic, chopped
– 2 tablespoons coriander stalks, chopped
– 1/3 cup coriander leaves, chopped
– 1 tablespoons grated fresh ginger
– 1 lemon’s freshly squeezed juice
– 1 teaspoon curry powder
– 1 teaspoon salt
– pinch of chili flakes
– 2 tablespoons coconut oil (you can use sunflower oil too)

For the roasted tofu
– 300 g firm tofu, cut into 0.5 cm thick slices
– 3 cloves garlic, chopped
– 2 tablespoons coconut oil (you can use sunflower oil too)
– salt, pepper
– 1 baguette
– sprouts

Method

Heat the coconut oil in a pan, add chopped onion and garlic and saute for 5 minutes over medium heat. Add coriander stalks, curry powder, chili flakes and grated ginger. Continue to heat in the pan for another 2 minutes. Turn the heat down to low and stir in lemon juice, coconut milk and peanut butter. Continue to stir until everything is well combined and warmed through. Season with salt and before you serve sprinkle with coriander leaves.

In a non-stick pan heat the coconut oil over medium heat. Add the tofu slices to your hot pan, add some freshly ground blackk pepper and salt. Let these sizzle over medium heat for 8 minutes. Once the bottom side is browned, go ahead and flip. Add chopped garlic and roast long enough to make sure the other side gets good colour and crispiness.

Cut the baguette in half lengthwise, spread each slice with the peanut sauce, add the tofu slices and top with sprouts and the top of the baguette.

Basil Hummus

by

I love chickpea very much but I haven’t done hummus before, I don’t know why. It’s so easy to make and definitely tastes better and containes no preservatives than the store bought hummus. You can spread it on a slice of bread or you can eat it as a dip. Either you choose it tastes scrumptious. 🙂
I found the recipe on Emily’s blog – who makes delicious vegetarian and vegan meals.

Basil Hummus

Ingredients

– 1 can (400 g) chickpeas, rinsed and drained
– 1 cup basil leaves
– 2 tablespoons tahini
– 2 tablespoons extra virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 1 tablespoon water
– salt, pepper

Method

Place basil leaves, olive oil and lemon juice in the food processor and pulse to combine until creamy. Add chickpeas, tahini, water and season it with salt and pepper. Continue to run food processor until the hummus is creamy and smooth.

Tzatziki

by

Even if it is just a simple recipe and I have made it before, I learnt in Athens how to make it The Greek way. Wherever we had lunch or dinner I always asked for tzatziki and it was so delicious and creamy everywhere. In one of the tavernas I asked for the recipe. What is the secret? You need to use real Greek yoghurt (not fat free or low fat) and let the cucumber draw out water.

Tzatziki

Ingredients (serves 2)

– 375 ml (1 and 1/2 cups) thick Greek yoghurt
– 1 medium size cucumber, peeled, seeded
– 1-2 cloves garlic, finely chopped
– 1 tablespoon olive oil
– 1 tablespoon fresh lemon juice
– salt, pepper

Method

Grate the cucumber, then add it on a strainer over a bowl and sprinkle with a pinch of salt. Let it stand for about 30 minutes. This technique helps to draw out the water from the cucumber and the tzatziki sauce will be thick and creamy. In a bowl combine yoghurt, cucumber, garlic, olive oil and lemon juice. Season with salt and pepper. Before serving keep tzatziki in refrigerator.