Tag Archives: vegan cheese

Level 1 Raw Food: Day 12

raw vegan pancakes

I just completed day 12 in the Level 1 Raw Food course from Matthew Kenney Academy. I am well into my third week, learning some cool new techniques, and starting to think about my final project already!

The first thing I got to do today, which was really fun, was to take my “swiss cheese” out of the dehydrator, cut it up to make it look like swiss cheese, and sample it. It was really good! It even had a bit of a swiss-like flavor, and the flexible fatty texture of cheese. If I made it again, I think I’d let it ferment longer to develop a sharper flavor, but this is definitely a technique that I would use again. Totally worth it!

raw vegan swiss cheese

raw vegan swiss cheese raw vegan swiss cheese IMG_1558

After checking on some of my other fermented cheese projects in the fridge and dehydrator, it was time to plate the pancakes that just came out of the dehydrator. They started as humble swirls of batter on a dehydrator sheet.

raw vegan maple pancakes

They were transformed into this masterpiece! I layered them with bananas and seasonal berries, and I made a maple blueberry jelly to go on top. It’s really easy to make. Blueberries naturally contain a lot of pectin, so I just blended them with a little maple syrup until all the little bits were smooth and then I poured it into a bowl to sit for a few minutes. When I spooned it out, it was jelly. 🙂

raw vegan pancakes raw vegan pancakes raw vegan pancakes raw vegan pancakes

The next project for today was to make chocolate chips! Yes, there is such a thing as raw vegan chocolate chips! We blended up a chocolate-y mixture containing raw cacao and then piped it out onto dehydrator sheets. I filled 3 sheets full of them and I have a totally new respect for cake decorators. My first two trays were pretty ugly, and my third came out much nicer. Aren’t they cute? 🙂

raw vegan chocolate chips raw vegan chocolate chips raw vegan chocolate chips

My final project for today was to start one of my favorite food projects – coconut yogurt! This is so ridiculously easy to make. Blend up some coconut meat, toss in some probiotics, and within a day, you have tangy coconut yogurt, ready to eat! You can then flavor it however you like. 

raw vegan coconut yogurt raw vegan coconut yogurt raw vegan coconut yogurt

Stuffed Peppers with Cheesy Cauliflower Rice (Vegan)

Stuffed Sweet Peppers with Cheesy Cauliflower Rice

I had just a few Cubanelle peppers left over from my last trip to the farmer’s market, and I’ve been wanting to try a stuffed peppers recipe for a while, so I made a go of it while my husband was around for taste testing. If he’s not around when I work on my recipes, he sometimes won’t get any. 😉

Sweet peppers stuffed with a cashew nut sauce and cauliflower rice

My first thought in trying to make a version for him and a version for me involved using rice and goat cheese as a filling for his stuffed peppers, but we had a lot of projects planned for the afternoon, so I opted for a more efficient solution. I decided to make a filling that would work well both raw and cooked, so he could have some warmth and softer textures in his version and I wouldn’t have to do as many dishes. 

Stuffed peppers with vegan cheesy sauce and cauliflower rice

I made a vegan cheese-like sauce with a nut base and some nutritional yeast, and I shredded some orange cauliflower to use as a rice substitute. Both versions came out well, but I thought the flavor of the sauce was a bit zestier in the raw version. To my surprise, he actually enjoyed the raw version. Rather than using a fork and knife, as with the cooked version, he just picked it up and ate it as finger food. 🙂

Sweet Peppers Stuffed with Cheesy Cauliflower Rice
A vegan stuffed pepper recipe that is flavorful, low carb, and grain free! You can eat it as a raw vegan meal or bake it for a softer and more warming meal for your guests.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Chopped Vegetable Ingredients
  1. 4 Cubanelle peppers (or other sweet pepper of similar size - appx 4" long)
  2. 8 large florets of cauliflower (I used orange cauliflower, but any color will do)
  3. 1/4 cup chopped sweet onion
Cheese Sauce Ingredients
  1. 1/2 cup raw cashews
  2. 1/4 cup pine nuts
  3. 1/2 cup water
  4. Juice of 1/4 lemon
  5. 2 TB extra virgin olive oil
  6. 2 cloves ACV fermented or pickled garlic, minced (substitution: 2 tsp garlic powder)
  7. 3 TB nutritional yeast
  8. 1/4 tsp sea salt
Garnish & Seasoning
  1. Fresh or dried dill
Instructions
  1. Add all sauce ingredients to a high speed blender and mix thoroughly until everything is well blended and the sauce is smooth and creamy.
  2. Cut the sweet peppers into halves, lengthwise.
  3. Finely dice the sweet onion.
  4. Mince the garlic through a garlic press (unless using powdered).
  5. Grate the cauliflower florets with a cheese grater to make fine crumbled rice-sized pieces. Alternatively, use a food processor and it will be faster.
  6. Mix all chopped vegetables (except peppers) with the sauce in a medium sized mixing bowl.
  7. Fill the peppers.
  8. Top with fresh or dried dill. This will add a nice flavor.
  9. If serving raw, eat immediately.
  10. If baking, bake at 350 F for 20-25 minutes, until peppers are soft.
Notes
  1. Depending on the shapes and sizes of your peppers, you may have a little extra filling. It is ok to eat it right out of the bowl with a spoon. 🙂
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