Month: February 2018

Vegan Mozzarella (for Pizza)



Cook Time: 15 mins + soaking cashews
Servings: for 2 pizzas

Ingredients

  • 1/4 C raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
  • 1 C hot water
  • 2 T + 1 t tapioca starch
  • 1 T extra virgin olive oil (optional)
  • 1 small garlic clove, minced
  • 3/4 t sea salt
  • 1 t fresh lemon juice

Directions

Makes a vegan mozzarella similar to fresh-pulled mozzarella. Burns and melts, and is ideal for topping on 2 pizzas. Wouldn’t use raw.

Blend all ingredients together in a high-speed blender until completely smooth, about 1 minute (it will be a watery consistency).

Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look weird, like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot. Keep cooking and stirring until really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches.

Remove from heat and let cool a bit while you assemble the pizzas.


Tteokbokki



Cook Time: 10 mins
Servings: 4

Ingredients

    Sauce

  • 1/4 C gochuchang
  • 1/4 C soy sauce
  • 1/4 C sugar
  • 1.5 T fine ground pepper flakes (optional)
  • 2 C water

    • Tteokbokki

  • 1/2 bag rice cakes
  • 1 carrot (sliced into 1/4 inch bias cut)
  • 1/2 onion (thinly sliced)
  • 1/2 bunch scallion (1 inch slices)
  • nappa cabbage (sliced)
  • tteokbokki sauce


Directions


Combine all Sauce ingredients and bring to boil.

Add Tteokbokki ingredients and cook, stirring often, until rice cakes are tender and sauce begins to thicken.