Creamy Jerusalem Artichoke Soup
2 lbs Jerusalem artichokes
2 lbs Yellow potatoes
1/3 cup extra virgin olive oil
1 cup shallots in a fine dice
2 cups vegetable stock
2 cups cashew cream (recipe below)
Dash nutmeg and dash of cayenne
1 tsp Herbamare
Clean and dice potatoes and artichokes. Roast artichokes in extra virgin olive oil in hot 400 degree oven until brown. Cook potatoes in vegetable stock, bring to a boil and lower to a simmer until firm but not hard. Sautee shallots until browned. Puree all ingredients together until blended; check seasoning. Can be served hot or cold.
Cashew Cream
raw cashews
Fresh spring water to cover by several inches
Soak overnight or do a quick soak method by bringing to a boil and letting sit for 20 minutes. Drain and puree in blender with fresh spring water. Add seasonings as desired. Awesome combos are nutmeg and a little agave nectar or a pinch of paprika and white pepper for savory dishes.
Greek Salad
Olives
Romaine torn
Tomatoes
Cucumbers
Vegan feta
Roasted artichoke hearts
Oregano Vinaigrette
Vegan Feta
2 blocks firm organic tofu packed in water and frozen over night
1Ž2 cup yellow miso
1Ž2 apple cider vinegar or white wine vinegar
1 tsp oregano
1Ž2 tsp white pepper
1Ž2 dried basil
Thaw tofu and cut into 1Ž2 inch squares. Put in pot of water and bring to a boil and reduce to a simmer for five minutes. Drain thoroughly. Whisk remaining ingredients and pour over tofu. Chill overnight to allow flavors to meld.
Oregano Vinaigrette
1Ž2 cup Evoo
1/3 cup red wine vinegar
1 tsp oregano
1Ž2 tsp sea salt
1Ž2 tsp white pepper
1 tsp Dijon mustard
Whisk all ingredients together thoroughly. Toss with salad ingredients.
Lemon Tofu Cheesecake
Crust
2 1/2 cups graham cracker crumbs
1/4 cup agave nectar
1/2 teaspoon almond extract
1 TB Smart Balance, melted
Filling
1 lb organic silken tofu
1/2 cup organic cane sugar
1 teaspoon tahini
1/4 teaspoon salt
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 teaspoon almond extract
2 tablespoons cornstarch
2 tablespoons almond milk
Preheat the oven to 340°F.
In a medium bowl, combine graham cracker crumbs, maple syrup, Smart Balance and almond extract. Mix until the graham cracker crumbs are moistened.
Prep a 9-inch springform pan by spraying the bottom and sides with nonstick oil spray or by oiling thoroughly Spread crumb mix evenly into springform. Bake the crust for 5 to 10 minutes. Remove from oven and cool.
Blend all the filling ingredients in a blender for about 1 minute until smooth.
Pour filling into pan. Bake for about 40 minutes or until the top of the cheesecake is lightly browned.
Remove the cheesecake from the oven and allow it to cool. Place the cooled cheesecake in the refrigerator for at least 2 hours until chilled and firm.