Kale, Mushroom & Green Pea Quiche

Now with Cauliflower Crust!

I envisioned this quiche recipe and decided to give it a shot, despite the fact that I’ve never made quiche before. For a totally improved creation, I’m impressed. The flavors are definitely on point (cashews + nutritional yeast make a cheez so close to the real thing I’ve yet to meet a cheese aficionado that doesn’t agree, and black salt give it that sulfur-esque flavor that brings authenticity to vegan “egg” dishes). Continue reading

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Flourless, Soy-Free Banana Blueberry Muffins

I’ve never had much of an affinity for muffins. As a kid, I liked the buttery, sugary, crumble topping. I would then succumb to boredom and pass of the rest to whomever would finish it. These muffins bear little resemblance, nutritionally speaking, to those empty-calorie abominations. Not only do these taste delicious, they will transform your concept of what a muffin is. Continue reading

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Shredable, Grateable, Meltable Vegan Parmesan

This vegan paleo parmesan can be grated, shredded, sliced, and melted. This is a recipe I created years ago and published on my former WordPress.com blog, but never published on Paleoveganista.com until now. It’s really great, and so similar to the “real thing” that I have to pinch myself every time I doubt it’s vegan.


This Shredable, Grateable, Meltable Vegan Parmesan utilizes coconut butter, Vitamin C crystals, which are essential to this recipe and cannot be substituted. It will harden in the freezer, and can be used on anything for which actual parmesan cheese might typically be a key and/or delectable garnish. This Shredable, Grateable, Meltable Vegan Parmesan contains no common allergens, and requires a few expensive ingredients (coconut oil, coconut butter, Vitamin C crystals, nutritional yeast, and Kala namak black salt. However, for those of you fellow vegans who miss parmesan cheese and haven’t found a store-bought brand that does the trick…I hereby present you with my Shredable, Grateable, Meltable Vegan Parmesan.


It essentially works the same way that dairy parmesan does. *Tip: when left out, it will eventually melt. It is best served very cold, i.e. keep in fridge after removing from freezer. Serving suggestions include:

Kale Chips

Shirataki Spaghetti

Cauliflower Crust Pizza

Shredable, Grateable, Meltable Vegan Parmesan

Ingredients

1 1/2 tablespoons lemon juice
1/2 cup coconut butter, softened
1/4 cup nutritional yeast
1/2 teaspoon Kala namak black salt
1/4 teaspoon Vitamin C crystals
1/2 cup coconut oil, melted



Method

In a blender or food processor, add lemon juice, coconut butter, nutritional yeast, Vitamin C crystals and Kala namak black salt. Blend well until smooth.

Add the coconut oil last and blend again until smooth. If more liquid is needed, add more lemon juice in 1 Tbsp increments. Bear in mind that it should stay as thick as possible for this recipe to work, however.

Pour into a freezer-safe container, and use a rubber spatula to remove excess from the blender pitcher/food processor unit so as to avoid wasting any of this delicious vegan paleo parmesan cheez. Freeze until solid. Remove from freezer for serving, let set until a chilled (but not frozen) temperature. Return any unused portion to freezer, and remove again for serving (repeat above steps).

Enjoy!

Cheers, Paleoveganista :)

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Creamy Sunflower Deviled “Egg” Dip

There’s nothing I love more than sunflower seeds, for creating blended dips and pâtés. I’ve never heard of anyone having an allergy to sunflower seeds, so they work best as a star-player in my attempt to transition Paleoveganista.com into a completely allergen-free vegan food blog. Continue reading

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Cashew-Less, Soy-Free Vegan Eggnog

Cashew-Less, Soy-Free Vegan Eggnog

It seems like every vegan blogger and their mother posted recipes for cashew-based eggnog this year. I love cashew nuts, I really do, but as a person allergic to several other tree nuts–it just doesn’t feel festive to ostracize others with food allergies. I’m striving this year (perhaps this is my new year’s resolution) to eliminate all allergen-producing ingredients from my recipes. Continue reading

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Asian-Fusion Spicy Cauliflower “Wings”

This is a lower fat version of Gohbi Szechuan–the traditional Indo-Chinese dish featuring cauliflower–usually deep-fried but not in this case. Continue reading

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Roasted Asparagus Bisque + Cauliflower-Coconut Croutons

This Roasted Asparagus Soup with Paleo Croutons is very low in carbohydrates, and contains a lesser amount of fat per gram than most blended soups. I’ve focused a lot on coconut milk-blended soups this winter, the both of which contained a much higher quantity of the aforementioned high-fat ingredient than this one. Continue reading

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Thai Chili Green Pea Hummus

thai-chili-green-pea-hummus

I decided to name this recipe Thai Chili Green Pea Hummus, since Sambal Olek chili paste (the kind with the drawing of a rooster on the gold-tinted label with the green cap) is the inspiration behind it. To give it a more notably Thai flavor I added Thai basil and ginger root along with the garlic. I did not have access to fresh lemongrass, but lemongrass is an ingredient in the green curry paste, so… Continue reading

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Cauliflower-Cashew Creamed Spinach + Roasted Tomatoes

Cauliflower cashew creamed spinach

Creamed spinach is one of those recipes that seems mutually exclusive with vegan or paleo, perhaps first made popular by Julia Child’s Mastering the Art of French Cooking. Now a steakhouse staple across the United States, creamed spinach is traditionally made with heavy cream and butter. This significantly lighter version does utilize a relatively high-fat ingredient [cashews] but the bulk of the “cream” is a virtually fat-free vegetable [cauliflower]. Continue reading

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Beet & Red Cabbage Sauerkraut

beet and red cabbage kraut

Beet & Red Cabbage Sauerkraut especially when paired with avocado is a food often touted in the same respect as cheese *both have probiotic qualities—and since the advent of the raw vegan sauerkraut phoenomenon—both have a veil surrounding them regarding the fallacy of their difficult-to-make-yourself psychological red tape [we think we can’t make it ourselves, or aren’t supposed to]. Continue reading

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