Tag Archives: Swiss Chard

Quinoa And Swiss Chard Salad With Yummy Cashew Cheese

quinoa and cashew salad with textHello y’all!

I made my first order of nuts at Prana almost two weeks ago and now, I got so many of them I cannot stop making new nuts recipes. Can you believe I just tried cashew cheese for the first time last week!? I had already tried faux-cheese cakes in some restaurants, but I had never tried the salty version. I was so happy with the way it turned out! And it was really easy to make : you don’t even need to soak the nuts a really long time! This simple cashew cheese really gave a kick to the salad I made. This healthy option add a whole lot of flavour to a salad! I guess it would be very nice in many kind of different salads. You could also use it as a dip or in a sandwich with some grilled vegetables. I think it would also work with some tomatoes and fresh basil… Hmmm… I must try that!

I took the cashew cheese recipe on One Green Planet and I didn’t change it a bit. I love One Green Planet website. They really have some amazing recipes with really good pictures. It always gets me so hungry! The only thing I don’t get with that website is that each time I open a new window, it asks me if I want to subscribe to the newsletter… and I mean, I subscribed months ago! And even if I put a check in the “don’t ask me again” little box, it still asks me each and every time! Okay, I guess it wouldn’t be a thing for most people, but for a food porn bulimic like me, it kinda gets on my nerve… Please, One Green Planet, make this pop up stop! :p

The salad recipe I give you here is really simple. I simply put what I had on hand. I first got inspired by the wonderful colour of the swiss chard stems, and decided to add some red quinoa and beets to go with it. The result was yummy, filling and beautiful. Feel free to adjust it with what you have in your fridge.

Ingredients (4 to 5 portions) :

For the cashew cheese : 

  • 1 cup of cashews (soaked for at least an hour in 3 cups of water)
  • 2 tsp lemon juice
  • 1/4 cup water
  • 1/2 tsp salt
  • Some freshly ground pepper

For the salad : 

  • 3 cups of cooked and cooled red quinoa (meaning 1 1/2 cup in it’s dry state)
  • 1 really big beet (or two normal ones), shredded
  • 3 of 4 leaves of Swiss Chard, cut in strips
  • 1 1/2 cup spouted lentils
  • 1 avocado, diced
  • A drizzle of oil (I used hemp oil)
  • 1 tbsp lemon juice
  • Salt and pepper, to taste

Directions :

Drain and rince the soaked cashews and put them in a high speed blender (or food processor) with all the other cheese ingredients. Mix it until it is smooth. If you like a little bit of chunkiness, feel free to stop the blender whenever you feel like it. Scrape the side of your machine once in a while to help it get through the mixture. Set aside.

Mix all the salad ingredients together in a big bowl. Put the salad in some plates and use a spoon to drop a little bit of cheese here and there. If you want to enjoy your salad with a lot of cheese, feel free to double the recipe. Adjust the taste with salt and pepper, or even some more lemon juice.

Enjoy!

quinoa and cashew salad with vitamix

 

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Eat your Greens! Basil and Gnocchi Soup

basil and gnocchi soup with writingMany may agree when I say that Post Punk Kitchen is definitely one of the best Vegan website on the world wide web; all the recipes I took from there simply turned out great! Anyway, I can still say that I have one favourite PPK recipe, one that melts my heart every time I do it, and it is this yummy, savoury, texture wise genius gnocchi and greens soup! I simply love everything about it. The original use of fresh basil, the contrast between the “creamy” cauliflower base and the “chunks” of gnocchi, greens and beans, the fact that it is a really filling, nutritive soup and so on! Love, love, love!

Ingredients :

  • 2 tsp olive oil
  • 3 cloves garlic, minced
  • 1 small head cauliflower, cut into florettes
  • 4 cups vegetable broth, divided (preferably home made)
  • 1/2 tsp salt
  • Big pinch dried thyme
  • Fresh black pepper
  • 1 tbsp arrowroot or cornstarch
  • 1 cup loosely packed basil leaves, plus a little extra for garnish
  • 8 oz gnocchi**
  • 1 15 oz can navy beans, rinsed and drained
  • 1 small bunch swiss chard, stems discarded, leaves torn into bite-sized pieces

**8 oz gnocchi represent half the regular gnocchi pack I find at the grocery store. When I do this recipe, I put the gnocchi I don’t need to use in the freezer so I’ll have the perfect quantity to do another batch of this soup later.

Directions :

Heat a big pot over medium heat. Add olive oil and cook garlic for about a minute (watch closely so it doesn’t burn). Add 3 cups of broth (only 3 cups, not 4!), cauliflower, thyme, salt and pepper. Cover and bring to a broil. Bring the heat down to medium and let it cook until cauliflowers are soft (about 10 minutes).

In a small bowl, mix together the arrowroot (or cornstarch) with the other 1 cup of broth. Add this thickening mix to the cauliflower cauldron and stir until the broth gets a little bit thicker (about 5 minutes).

Remove the cauldron from heat and add the Basil. Use a blender (immersion one or regular… I always use my Vitamix) to smooth all of this preparation. Taste it and add some salt if necessary.

But this soup base back on the stove and bring the heath to medium. Add the gnocchi and cook for 3 minutes. Then, add the beans and the swiss chard and cook it until the greens look soft, stirring gently (about 5 minutes).

It’s ready to serve! Enjoy!

basil for soupHmmmm! Fresh Basil! ❤vitamix basil soupThis is the “creamy base” made from cauliflower, broth and basil (holy miam!). This one was thicker than usual cause I let the cauliflower cook longer, so some of the broth evaporated… The thickness is really up to you. I could have add some broth but I like it thick so I didn’t

Hope you give a try to this wonderful recipe! What is your favourite soup recipe?

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