November 15th, 2020 Posted by Celine Ikeler
0 thoughts on “Herbed Bread Crumbs/ Cubes”
Use our large loaf to create your own breadcrumbs for stuffing or casserole topping!
Use your older bread if possible. If using a fresh loaf, allow the loaf to sit uncovered on the counter to get dried out overnight.
Slice the loaf into 16 slices. Using tongs, place bread slices directly on oven racks. Toast in the oven until hard and golden brown, about 30 minutes.
Remove slices and cool on wire rack.
Chop or crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine. In a small bowl combines herbs and spice. Sprinkle the mixtures over the crumbs and toss to coat.
Store crumbs in an airtight container for 2 weeks.
December 28th, 2017 Posted by Celine IkelerRecipes
0 thoughts on “Vegan Herbed Cashew/Almond Goat Cheese”
Vegan Herbed Cashew/Almond Goat Cheese
This version with half chashews, half almonds, is a little lighter than how I used to make it with 100% cashews. The almonds take an extra minute to pop the skins off, but not really that big of a deal. Nuts soaked overnight will work best but if you are in a hurry, I've had great luck soaking the nuts in boiling water for 2-4 hours. I also don't use a blender for this... it's just a pain getting it out and pushing it down, the food processor works the best for this method.
Soak nuts overnight in fresh clean water. Keep them covered in the fridge.
Weigh out the nuts after soaking. Drain the nuts from their liquid, rinse cashews and almonds under cold water, and drain again.
Pop skins off the almonds and discard skins. Rinse almonds and drain again.
Soaked almonds with skins removed.
Place the nuts, coconut oil, fresh squeezed lemon juice and salt in an 11-14 cup food processor. Process for 30 seconds. stop and push down the sides. Add 4 TBL water to the mixture and continue to process. watch for the nuts to completely combine and move freely in the processor. if it's too thick, add 2 more tablespoons of water to free it up.
Process for a full 5 minutes. At the end add in the herbs.
I should look very smooth but a little bit dry.
To make log of cheese: Lay out a sheet of plastic wrap and scoop out 7 oz (3 large scoops) of the cheese mixture.
Fold over the plastic wrap and push air out towards the sides.
Twist the ends of the plastic wrap in opposite directions until you get a tight sealed roll. Refrigerate at least 4 hours. Overnight is best.
To make a formed bowl of cheese: Line a wide or shallow bowl with plastic wrap and pour cheese mixture in. Smack down on a table to release air bubbles. Pull plastic from the sides over the cheese and cover with plastic wrap. Refrigerate at least 4 hours. Overnight is best.
To release mold, open wrapping and turn bowl upside down on serving plate. Tug on plastic or hit the bowl to release cheese.
Garnish with more herbs.
Use your imagination with flavorings with this cheese. Fresh or dried herbs, fresh cracked black pepper, or red pepper flakes are all favorites around here. Just on it's own is perfect too!
In a small bowl cover the dried mushrooms with 1 cup of boiling water. Allow to sit about 20 minutes. Keeping the water, strain out the mushrooms and chop.
Thinly slice the white or brown mushrooms.
In a large saute pan, heat oil and add onions, cook over medium heat for 30 minutes, stirring constantly until caramelized and brown. Add in all of the mushrooms. Sauté until reduced and lightly browned.
add herbs and pepper.
Deglaze the pan with the hot vegetable stock. Add the porcini mushroom liquid now too. Scrape the bottom of the pan to get the nice brown bits up. Lots of flavor there! Bring to a gentle boil. Allow to simmer for 15 minutes.
In a small bowl or measuring cup, mix the flour with 1/2 cup COLD water. Stir until smooth.
Making sure the gravy is at a low boil, stir in the flour mixture, stirring the graving until its completely combined. If you don't, you will get a lumpy gravy.
Allow to cook an additional 5-10 minutes to thicken and cook the flour.