Showing posts with label vegan goat cheese recipe. Show all posts
Showing posts with label vegan goat cheese recipe. Show all posts

Thursday, March 03, 2011

20 Minute Creamy White Bean and Pesto Soup

This soup is so good! I use my pressure cooker to bring it together really fast. If you don't have a pressure cooker, just use your stove and cook it for 30 - 40 minutes.

White Bean and Pesto Soup

  • 1 T olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 4 c cooked white beans
  • 10 oz frozen spinach (don't defrost)
  • 1/2 c pesto
  • 2 c vegetable broth
  • pinch nutmeg
  • 1/2 c nutritional yeast
  • 1 T balsamic vinegar
  • Salt/Pepper to taste
  • fresh herbs and croutons for garnish if desired
  1. Saute onion and garlic in olive oil for 5 minutes
  2. Add beans spinach, pesto and broth
  3. Bring to high pressure for 2 minutes
  4. Allow pressure to come down naturally
  5. Stir in yeast and vinegar. Puree with an immersion blender for a creamy texture if desired

I tasted a bit of my HOMEADE VEGAN BLUE CHEESE this morning and it's maturing! Woohoo! The longer this sits, the better. I used make huge batches of it at the health food store and after two weeks, it was SUPERB! It's hard to wait that long. 
Things I am going to be making with it:
  • Panini with Chutney, Blue Cheese and Augula 
  • Gluten Free Pizza with Caramelized Onions, Sage and Spiced Roasted Pears
  • Old Fashioned Blue Cheese Dressing
  • Buffalo Fries with above mentioned dressing
  • Big Salad with Buffalo Roasted Chickpeas and dressing
  • Brown Rice Penne with Sun dried tomatoes, kale and blue cheese
In order to fund these more expensive dishes and the amount of cashews I bought to make the Goat Cheese and Blue Cheese, I will be eating a lot of Banana Collard Smoothies and Bean soups to make up for the splurge!  My freezer is stocked with bananas so I'm good to go!

Monday, January 03, 2011

Frugan: Nutty Goat Cheese & Easy Burger Recipe

Cheese is something that is really hard to give up for many people, myself included. Fortunately, it is fairly simple to create alternatives out of nuts that will satisfy the craving. I hesitate to actually call my cheese alternatives cheese because I think it can set up an expectation that is hard to live up to. I am calling it cheese on this blog to simplify things.

A note about using substitutions. With my recipes, I attempt to create a satisfying experience with each bite. This will not taste exactly like goat cheese, but when you use it in the the way you would use goat cheese, it is intended to give the same flavor satisfaction. Does that make sense?

Several months ago, one of my favorite customers, Allison came into the health food store. She was excited to tell me that she learned of a method of creating a flavorful nut cheese using sauerkraut as the culture. I was of course intrigued and asked if she had a recipe. She didn't have one off hand, so I started experimenting that day! I'm thrilled to say that it works really well. You can use commercial or raw sauerkraut. I have included miso to give it more depth of flavor.

Goaty Cashew

  1. 1 c cashews or almonds
  2. 1 c sauerkraut
  3. 2 T miso
  4. 2 t Dijon 
  5. 1 t Umeboshi vinegar or apple cider vinegar
  6. Pinch salt (optional)


  1. Blend very well in either a high power blender or food processor
  2. If you have a yogurt maker, culture overnight
  3. If you don’t have a yogurt maker, let sit covered for 2 days
I really love using my yogurt maker to culture cheeses and milks, but it is not necessary. The longer this cheese sits, the funkier it gets. In a good way!

Use it to top pizza,  veggies, crumbled in a salad, or anywhere you'd like!

I've also made this omitting the dijon and miso for use in sweets. It makes an out of this word raw cream cheese frosting.

I hope that you try this recipe and enjoy it as much as I do! And a special thanks to Allison! 

On a completely different note, I have perfected the TASTE of my lower fat vegenaise. I'm hoping the texture firms up in the fridge. I know it would with agar, but I want to keep the ingredients as simple as possible, so here's hoping! Regardless, I have the taste down and it's soooooo much like mayonnaise it is almost scary. 

Look for that recipe in the next couple of days along with some more base sauces I've been developing! I have a fat free base sauce in the works that's proving to be quite tasty. I used it to top these Middle Eastern Burgers that I had today for my second Mini Meal. 
I had some leftover rice and hummus so I threw together some burgers.

Middle Eastern Burgers
  • 1 c cooked rice or grain of choice
  • 1/2 c hummus
  • 1/4 c oats
  • 1/2 t cumin
  • 1 t toasted sesame seeds
  • 1 T gremolata 
  1. Mix everything together
  2. Let mixture sit for an hour
  3. Form into 3 patties
  4. Cook in a cast iron over medium heat for 5 minutes a side
  5. Top with Tahini Garlic Sauce and Veggies
I served the burger on a 60 calorie Pita ( they were on sale for $.99 ) along with some Nappa Cabbage and scallions. 

I am really enjoying going to the store almost daily. It is helping me get more variety into my diet!