I am always looking for new versions of old things! So I came up with this simple paste.
Use olive paste without lactic acid or lactose proteins. We are walking miles and miles to find the good stuff, but it’s worth it!
Chop some green pepper, some red roasted sweet pepper and some onion, mix it into the paste well and enjoy with potato chips or pepper and carrot sticks!
This is one of the delicacies I missed so I decided to create my own! The traditional recipe calls for wine vinegar which Jake dislikes deeply, so I used apple cider vinegar and it worked! This spread is savory, give it a try!
- 1 big eggplant
- 1 Tablespoon of olive oil
- 1 Tablespoon of apple cider vinegar
- 1 Tablespoon of lemon juice
- 3 garlic cloves
- 1 cup of cashews
- 1 Tablespoon of vegan Parmesan cheese
- sea salt
First and foremost, take a knife and cut the eggplant vertically in various places, so that it doesn’t burst in your oven!! Wrap the eggplant in aluminum foil, place it in the oven at 180° Celsius (356° F) to grill her. An hour later, take it out of the oven and unwrap it, carefully, because the eggplant holds the heat for way too long!
Peel the skin off. The easiest way I found for doing this is to hold the eggplant by the green handle vertically above the table and with the knife, cut the skin off. Put the flesh in a mixer with all the rest of the ingredients and blend until smooth!
Jake made his amazing mayonnaise. After I tried it I was so impressed! The only egg-less gluten-free mayonnaise we like, we found at Bamboo Vegan, a store in Athens. Living three hours away from Athens, being as broke as we are, we can’t really travel there all the time to buy more of it. So why not spend a bit more time in the kitchen to make your very own mayo?
As I was enjoying the mayo with potato chips, I saw the fresh dill I had just chopped.
A few years ago I couldn’t cook for the life of me. I understood that good cooks have a kind of sixth sense, keeping inside them how each ingredient makes them feel and are able, at any moment, to make genius connections!
What I didn’t know was that good cooks get born by loving food and wanting to create their favorite flavors!
Back to the tzatziki. I saw the dill and I thought: “I want it in the mayo“! I mixed them well together and the flavor reminded me so much of Greek tzatziki that I had to share the idea!
So, in Jake’s mayo add some freshly chopped dill and enjoy a wonderful dip!
Get a large mixing bowl and combine:
Stir until smooth. Then, with your hands break up:
Break them into small chunks similar to what you find in bleu cheese. That’s it, it’s simple!
This is an extremely simple recipe!
In a blender add:
- 1/2 cup vegan milk
- 2 teaspoons of lemon juice
- 1/2 teaspoon of mustard
- 1/2 teaspoon of sea salt
- dash of mustard powder
Blend until smooth. Then, slowly pour your thickener in while the blender is on a low speed:
Once the olive oil has thickened add:
Blend until smooth. That’s all there is to this one.
Coat the bottom of a large and deep frying pan (that has a cover) with olive oil. Place the pan over medium-low heat on the stove. Once the olive oil is hot enough add these ingredients in the following order and saute them (stirring occasionally):
- 1/4 cup (50 ml) of chopped or diced red onions
- 1 garlic clove, minced
- 2 small eggplants, chopped (split vertically 4 times then chopped horizontally into small chunks)
- 1/2 cup (100 ml) of diced green peppers
- 1 cup (200 ml) of chopped mushrooms
- 1/4 teaspoon of cumin
- 1/4 teaspoon of vegan Worcestershire sauce
- 1/2 teaspoon of sea salt
Saute these until eggplants are soft
Next, in a mixer or blender:
- 1 Tablespoon of sugar
- 3 juicy medium sized tomatoes
- 1/2 Tablespoon of basil – dried
- 1 Tablespoon of oregano – dried
- 1/2 teaspoon of parsley – dried
Blend these ingredients until smooth, then pour the blended tomato mixture into the frying pan. Keep frying pan on medium-low heat and cover the pan (the tomato juice will begin to “jump” out of the pan once it heats up. Stir this occasionally for 15 to 20 minutes. That’s all there is to it! It’s delicious and worth the effort!
In a food processor or blender (we used the Vitamix to really kick the speed on high) add:
- 6 Tablespoons of nutritional yeast
- 1 1/2 teaspoon of sea salt
- 1/2 teaspoon of olive oil (used to bind the nutritional yeast and sea salt to the dry, raw almonds & cashews)
- 3/4 cup raw cashews
- 1/2 cup raw almonds
Process or blend into until there are no large pieces of the almonds or cashews left. That’s all there is to this one! Refrigerate in a sealed container.