RawFoodBlog

What do you mean by Vegan?

Veganism is a term meaning ‘non-dairy vegetarianism’. The term ‘vegan’ was first used in England in the year 1944, by Donald Watson, who is also the co-founder of the Vegan Society.

The society was founded on 1st November which is now celebrated as Vegan Day. People following Veganism follow a strict vegetarian diet and refrain from the consumption of all dairy products as well as eggs.

In other words, veganism is ‘the doctrine that man should live without exploiting animals’. Vegans, in addition, do not use any animal products or by-products, be it honey, wool, leather, fur, silk or soaps and cosmetics manufactured using animal products.

What is Vegan Cheese?

Vegan Cheese is basically a non-dairy cheese. It is made from plant foods. This kind of cheese does not include rennet which is an extract from the stomach of animals, used in making cheese.

http://tcolincampbell.org/index.php?id=406&rid=82&sorig=qs

You could use zucchini or yam noodles in this, to keep it raw and plant-based.

And almond milk instead of soy milk

Ground almonds instead of breadcrumbs.

No need to cook – just mix together.

M – I can see putting that sauce and the curry just over fresh veggies though or brown rice.

on youtube -http://youtu.be/yCSlk9PuR1Q

A good cheese fondue is usually made with wine and cheese. Ours is much healthier, but warm and comforting, creamy and delicious. Keep warm and spear some veges and crackers, or some raw onion bread to dip. And no guilt feelings, ever! So melt away and enjoy the moment.

Ingredients:

1 c. cashews
1 yellow/orange bell pepper

1/4 c. kombucha
3 T. nutritional yeast (optional – not raw)

2 T. agar agar or psyllium seed mixed with 4 T. water
Juice of 1/2 lemon
1 tsp. salt
1/2 tsp. onion pdr.
1/2 tsp. garlic pdr.
1/2 heaping tsp. turmeric
Instructions: Blend.  Blend twice to warm. Serve with raw crackers and veges: carrots, cucumber,broccoli, celery and sugar peas work well! Warm gently and pour into fondue pot.

On youtube- http://www.youtube.com/watch?v=vMGT_zqmcH0

These Sun Cheese Sticks are so addicting. My husband and I love them. They have the crispy saltiness that makes the perfect snack, crispy on the outside and chewy on the inside. The lemon gives it a tangy edge that satisfies your sweet/salty addiction.
2 1/2 c. sunflowers, soaked, then sprouted for 1- 1/2 days (You can omit this sprouting, if you like.)
1/2 c. lemon juice
1/2 c. coconut aminos
4 garlic cloves
optional – 3 T. nutritional yeast – not raw

Combine all in a food processor and roll/pat into 2″ sticks onto a dehydrator sheet at 100 degrees for 18-24 hours until slightly crispy on the outside. Eat them warm!

24 calories per cheesestick

http://www.vegparadise.com/highestperch511.html

Medicinal Benefits
Native Americans valued all parts of the sunflower for its healing properties. For cuts and bruises, the juices from the stem were applied directly to the injured areas.

They made a liniment by boiling the roots and applying the warm liquid to relieve any inflammation, pain and itching from poison ivy, snakebites and rheumatism. The seeds were used as a diuretic, as relief for constipation, chest pain, and ulcers, to rid the body of worms, and to cure warts.

Russians had a unique remedy for relieving rheumatism. They combined chopped sunflower heads, soap chips, and vodka into a mixture that was sun-aged for a period of nine days, and then rubbed the potion on their achy joints.

A tea made by boiling the stems of the sunflower offered relief from coughs and fevers.

John Douglas, a physician, recommends raw sunflower seeds to his patients with cardiovascular disease and high blood pressure because they are high in potassium and low in sodium. He also found that raw sunflower seeds offered allergy relief to some of his patients. For patients who were in his stop-smoking program, he recommended sunflower seeds, not only for their nutritional benefits, but to provide an activity to keep their hands and mouths busy.

The high vitamin E and polyunsaturated fat content provide benefits that help lower cholesterol.

On youtube -

Remove seeds from 4 peppers: bell, cayenne, serrano or toblano.

In a blender or food processor, process:
1 c. pine nuts or cashews
2 yellow bell peppers, seeded and chopped
juice of 1 lemon
1 tsp. sea salt
1 T. paprika
optional – not raw – 1 T. nutritional yeast
Other options – 1 c. basil, 1/2 tsp. chipotle or cayenne, 1 garlic clove

Stuff peppers with cheese.

On youtube -

Sprout 1 c. chickpeas (garbanzos) Soak chickpeas in water for one day, sprout (drain) for a 1.5 days.
In food processor, process until chunky:
sprouted chickpeas
1/2 c. walnuts
1 avocado
juice of 1 lime
1 clove garlic
1 tsp. olive oil
2 tsp. cumin
1/4 tsp. cayeene
1 tsp. salt
1/4 tsp. pepper

Top with nacho cheesy sauce:http://www.youtube.com/watch?v=H0sa-LSTXR8
2 c. water
1/2 c. cashews
tops of 2 orange/yellow bell peppers
1/2 c. nutritional yeast
1 T. lemon juice
1 tsp. salt
1/2 tsp. onion pdr.
1/2 tsp. garlic pdr.
1/2 heaping tsp. cumin
Blend.
Fill 2 bell peppers with your mock refried beans. Cover with salsa, corn, and nacho cheesy sauce. Yum!

Dairy Free Cheese:

http://renegadehealth.com/blog/2011/04/20/how-to-make-no-dairy-cheese/

Nut Cheese

Makes 2 cups

- 2 cups almonds, blanched and peeled
- 1 cup Rejuvelac or Water Kefir (or 1 cup water with 2 capsules of probiotic powder)

Place the almonds and Rejuvelac in a high-speed blender and process until smooth, adding more Rejuvelac if necessary to form a smooth, creamy texture.

Pour into a nut milk bag or cheesecloth-lined strainer such as a strawberry basket. Allow to strain and ferment for 12-48 hours, until desired tartness is achieved.

Remove the cheese from the strainer.

Add in basic flavoring: Start with about ½ teaspoon salt and 1 teaspoon lemon juice. 1 – 2 teaspoons of nutritional yeast or miso can further deepen a flavor profile. A pinch of nutmeg is excellent too.

Refrigerate the cheese until ready to use. Season further or sweeten your cheese as desired before serving.

Stored in an airtight container in the refrigerator, Nut Cheese it will last for up to two weeks.

Note: To blanch almonds, bring water almost to a boil and turn off the heat. Add the almonds and allow to sit for 3 – 5 minutes. Drain and rinse the almonds, and slip off the peels.

If you want to learn more about Heather Haxo Phillips, please click here: http://www.rawbayarea.com/

Live Awesome!
Kev

Soak 1 c. pinenuts for an hour or more. Drain and let dry.
Grind in the food processor, only until crumbly. Add:
1/4 c. nutritional yeast
1/2 tsp. salt, or more to taste
juice of 1/2 lemon
Dehydrate overnight at 104 degrees, until crisp and crumbly. Delicious over salads, on top of guacomole,
raw pizza.

Subject: Dairy-Free Soft Cheese | Care2 Healthy & Green Living

http://www.care2.com/greenliving/dairy-free-soft-cheese.html

Herbed Almond Cheese

2 Cups Almond Cheese

2 tbsp Pine Nuts (chopped)

2 tbsp Red Onion (finely minced)

1 tbsp Fresh Parsley (finely chopped)

2 tsp Light Mellow Miso (not dark miso, must be yellow in color)

1 tsp Green Onion (finely minced)

1 tsp Nutritional Yeast (optional)

1 tsp Garlic (crushed)

pinch of pepper

-Combine all ingredients in bowl and mix well.

-Can be stored in refrigerator for up to 4-5 days.