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Tango Mango: Flirty potato →
This classy little potato was the star of the show last night on our dinner table. Those crispy, salty leaves of potato just begged to be peeled off and popped in my mouth. I saw Ina Garten hold up one of these beauties on her show yesterday and I did a double-take. I paid rapt attention as…
GREAT RAW VEGAN CHEESE CAKE ON MY YOUTUBE CHANNEL SAVEYONFOODS
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I know I’ve posted this vegan portobello pizza before, but my fiance made it for me tonight (I know!) and I have to take a moment to rave about the basil cashew nut cheese. It is to die for. I mean, I licked the bowl clean of leftovers. I’ll definitely make it in the future just to eat with crudites or crackers.
Vegan Cashew Basil Cheese
- 1 cup raw cashews
- 1/3-1/2 tsp Himalayan sea salt, to taste
- 1/2 tsp cold-pressed sunflower oil
- 1 fresh basil leaf
- 1 small clove garlic
- 1.5 tbsp nutritional yeast
- 1 tbsp fresh lemon juice
Place 1 cup of raw cashews in a bowl of water, cover, and soak overnight in the fridge. When cashews are ready, drain and place all ingredients (cashews, Himalayan sea salt, cold-pressed sunflower oil, basil, garlic, nutritional yeast, and lemon juice) into a food processor and process until smooth, stopping to scrape sides of processor as necessary. Taste and adjust seasonings if necessary.
Margherita Pizza (vegan)
Animal free Margherita Pizza with Soy Mozzarella, Garlic and herb Crust with a Cornmeal Bottom Coating, Homemade San Marzano Pizza Sauce, Calamata Oilves and Fresh Basil.
[Pizza #2 of 3 from Greg. This one’s even sexier ‘cause it has Kalamata olives. KELLY LIKES KALAMATA OLIVES!!! - ed.]
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