Carpaccio was originally made with thinly sliced beef, but we're veg'ing it up by replacing the beef with beets! And of course making it dairy free with Zengarry fauxmage.
This beautiful summer salad is simple to prepare and is sure to impress even your snootiest foodie friends!
I layered a combination of golden and red beets to make it a bit more interesting. You'll want to have a mandolin on hand to slice your beets super thin. You can pick one up pretty inexpensively at any kitchen gadget store.
Feel free to skin a whole pomegranate for this recipe or for the less adventurous cook, look for them at the store already skinned. I got mine at Costco.
3-4 whole beets
1/2 package Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese
1 handful of micro greens
2 Tbsp. pomegranate seeds
1 Tbsp. toasted pine nuts
Wrap each beet in aluminum foil and roast in the oven at 350 degrees F for 40-45 minutes. Allow the beets to cool and then slice thinly with a mandolin.
Layer the beet slices in a serving dish. Top with spoonfuls of Fauxmagerie Zengarry Garlic and Fine Herbs Cashew Cheese (I used a small ice cream scooper for this). Garnish with micro greens, pomegranate seeds and toasted pine nuts. Drizzle with dressing of choice. I used this Cilantro Lemon Vinaigrette (recipe follows).
Cilantro Lemon Vinaigrette
⅓ cup olive oil
2 Tbsp water.
2 handfuls cilantro
juice of ½ lemon
2 tsp. garlic, diced
¼ tsp. salt
1 tsp agave nectar
2 Tbsp red wine vinegar
Who doesn't love a creamy cheesy sauce to dip their sweet potato fries in?? This one has just a bit of heat from the jalapeño pepper. Add more if you like a bit more spice in your life.
Use any leftovers you may have in sandwiches or as a salad dressing!!
1 ripe avocado
1/2 cup Zengarry Garlic and Fine Herbs Dairy-free Cashew Cheese
1 cup fresh basil
2 scallions, roughly chopped
1/3 of a jalapeño (or more to taste)
juice of 1 fresh lime
3/4 tsp sea salt (or to taste)
1 clove of garlic
1/2 tsp freshly ground black pepper (or to taste)
2 Tbsp water
In a food processor, blend all ingredients on high until smooth and creamy. Add water to achieve the desired consistency. Blend again until well combined.
Think you have to give up your favourite foods when you give up dairy??? NOPE!! I have successfully simulated virtually all of my cheesy favourites! Like POUTINE!!
Your favourite french fries topped with rich mushroom gravy and cheese. And here's the trick...
Grate your Zengarry Gruyere Style Cashew Cheese right out of the freezer!!
Top with a sprinkling of freshly ground black pepper or even a bit of smoked paprika!
Use whatever gravy you like. You can find my favourite mushroom gravy recipe below.
Lynda's Favourite Mushroom Gravy
2 teaspoons nondairy butter (Earth Balance)
1 yellow onion, chopped
1 pound cremini mushrooms, sliced
3 tablespoons all-purpose flour
2 cups vegetable broth
2-3 tablespoons tamari soy sauce 1/2 teaspoon dried thyme
Pepper to taste
Heat butter in a large-size skillet and sauté onion and mushrooms over high heat, stirring frequently, until they turn translucent and a little golden brown and mushrooms soften. Should take about 15 minutes.
While the onions and mushrooms are cooking, in a separate bowl, pour vegetable broth, soy sauce, rosemary and pepper. Whisk flour into broth mixture. When there are no lumps, add to mushroom/onion mixture. Reduce heat and cook on low-medium heat, stirring constantly until thickened. Take off heat and set aside.
We hosted our first Vegan Fondue Party yesterday at our new Vegan Cheese shop! We were fortunate enough to have some of my favourite local businesses join us to share their amazing treats with our guests. Nobody left hungry that is for sure!
We served up our Traditional Gruyère Style Fondue as well as a funMexican Cheese Fondue.
If you missed our fondue party, you can definitely host one of your own. What could be better than to linger with friends and family over a meal that consists of dipping things in cheese??
Maybe even finish up with a chocolate fondue for dessert.
Chop your Zengarry Gruyère Cashew Cheeses into chunks and add to a pot. Over medium heat, whisk in the wine. Gently heat stirring often until cheese is completely melted. Do not allow it to boil.
Combine the water and tapioca flour in a small bowl and stir into a smooth paste. Add to the cheese mixture and cook stirring constantly until the fondue thickens (2-3 minutes). If needed, thin with a bit more wine or water.
Transfer to a fondue pot and serve with chunks of bread, roasted vegetables or steamed vegetables.
Who says there is only one way to make cheese fondue?! We had some fun one night and tried out three different vegan cheese fondue recipes. Traditional Gruyère Fondue, Bleu Cheese Fondue and this Mexican Fondue.
This one was my favourite, and I found so many delicious ways to use the leftovers: on nachos, on baked stuffed sweet potatoes, on tacos.... makes sure to make lots.
We will be serving this up at our upcoming Vegan Cheese Fondue Party on October 29th. Stop in and see just how cheesy dairy free fondue can be.
2 packages of Zengarry Smokey Jalapeño Cashew Cheese
1 Mexican beer
1 Tbsp tapioca flour + 1/4 cup water
1/4- 1/3 cup salsa
1/2 cup sliced black olives
Add the Zengarry Cashew Cheese and the beer to a thick bottomed sauce pan over medium heat. Whisk the mixture as the cheese melts to get a creamy consistency. Mix together the tapioca flour and water in a small bowl until there are no lumps. Once the cheese mixture is nice and hot add the tapioca/water paste and mix well until slightly thickened.
Add the salsa and black olives and mix well. Pour into a fondue pot that has been rubbed with a garlic clove and serve with your favourite dipp-able foods. Here are just a few suggestions:
Use your imagination!! Happy dipping!
This is my family's absolute favourite movie night snack. It's super simple and delicious and I ALWAYS have these ingredients on hand.
If you happen to have any leftovers they make wonderful next-day breakfast burritos too!!
1 can refried beans with jalapeños
3/4 cup salsa
Zengarry Queso Sauce
1 cup chopped romaine lettuce
3 green onions, chopped
a handful of sliced black olives
Layer the refried beans in an oven proof dish. Top with salsa and Zengarry's Queso Sauce. Bake at 350 degrees F for 20-25 minutes. Remove from the oven. Top with lettuce, green onions and olives.
Serve warm with your favourite nacho chips!
Find the recipe for Zengarry's Queso Sauce HERE!!
Tomatoes in every size and colour are in peak season at all the local farmer's markets. My garden is full of them. One of my favourite ways to use up all those extra tomatoes especially those that have split in the garden is to make some fresh tomato salsa. I used yellow and orange cherry tomatoes and bright red plum tomatoes and the very first Jalapeño pepper.
And since I had some left over sweet corn, that went in there too. Cilantro is one of my favourite herbs, so I can't imagine this dish without fresh cilantro, but you can use basil if you're one of those cilantro haters.
Serve this up with nachos, in tacos or as a topping for your salad and let the freshness shine.
2-3 cups of chopped tomatoes (I used yellow and orange cherry tomatoes and plum from my garden)
1/2 red onion, minced
1 ear of sweet corn, cut from the cob
2-3 cloves of garlic, minced
1 jalapeño pepper minced
Juice from 1 lime
1/2 cup chopped cilantro
1/2 tsp sea salt
Pepper to taste
Mix all ingredients in a non-reactive bowl (metal or ceramic) and let stand until juices blend. Store in jars in the fridge.
This warm and delicious Artichoke Dip is a wonderful addition for any occasion. Creamy and tangy with a bit of a spicy bite at the end. Serve it on crostini or use it to stuff mushroom caps or pasta shells. Its versatility and simplicity will have you coming back to this recipe over and over. With three simple steps and 9 ingredients it comes together quickly and can be prepared days in advance.
On medium high heat, sauté onions, green chilies (or crushed red chillies) and red bell pepper in a Tbsp of olive oil. When onions have become transparent (about 5 minutes) add in the artichokes, and sauté for a few more minutes.
Lower the heat to medium and add the Zengarry Garlic and Fine Herbs cashew cheese, the rest of the olive oil and lemon juice to the skillet and stir to combine. Cook until artichoke mixture is heated through ad somewhat thickened.
Transfer to an oven-proof baking dish, sprinkle with a pinch of paprika and place under the broiler for a few minutes until top is lightly browned.
Serve with sliced toasted baguette or bread of your choice.
I find that packing my dish with raw veggies is the perfect way to fill me up, and get all my nutrients which helps the body feel satisfied. And when I top my salad with this quick and delicious raw ranch dressing, there is no sacrifice of taste involved!
You can also use this as a veggie dip. When I use it as a dip I usually reduce the amount of almond milk in the recipe for a thicker consistency that clings to your veggies. I love fresh dill, so this recipe calls for quite a bit of it, feel free to mix things up with other fresh herbs like parsley, tarragon or sage!
Place all ingredients into a bowl and whisk until well blended and smooth. Store refrigerated.
Note: To use as a dip for vegetables add a little less almond milk (1/4 cup) for a thicker consistency.
I could eat this vegan Queso sauce on EVERYTHING! It is authentically delicious, calls for only 4 ingredients, and takes 5 minutes to pull together. Pin this recipe because you're going to use it over and over.
In a small sauce pan combine Zengarry Smokey Jalapeño Cashew Cheese and almond milk over medium low heat. Chop the cheese with a spoon and whisk until smooth and creamy. Add salsa and cayenne pepper and warm. Not too much, you don't want it to boil or stick to the pan!
Serve warm with nachos or on tacos or over veggies.... or try some of our other cheesy recipes!