Terry's Important Links
- Sexy Vegan Radidio received a mention in the latest issue of Driftwood magazine, the vegan travel and culture digest. Driftwood is read in print and digital editions by thousands of vegans and veg-curious all over the world. You can preview the issue HERE!
- As I mentioned last week Beyond Meat has released frozen entrees that will be popping up exclusively at @wholefoods. I incorrectly believed that one of the four selections was not vegan, but they are all vegan even though they say vegetarian on the package.
recipe from protein ninja
MAKES: ABOUT 2. CUPS SPREAD
TIME: LESS THAN 30 MINUTES
I’m probably pushing the boundaries of what can be called a ricotta, but this satisfies my craving for a mellow, creamy spread without the usual help of tofu that plays well with fresh toppings, such as baby kale, arugula, and thinly sliced tomatoes or radishes or cucumber. Or go bold and use it as a base for sweet toast, too: sliced strawberries and chopped fresh mint, or a swirl of almond
butter, chopped dates, and a dusting of cinnamon.
½ cup unroasted cashew pieces
1/2 cup hot tap water
1 (16-ounce) can cannellini beans or navy beans, well drained and rinsed
2 teaspoons mild flavored olive oil
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon agave nectar
½ teaspoon salt
Hot whole-grain or sourdough toast
Baby kale leaves
Diced cherry tomatoes
Ground sweet paprika
Freshly ground black pepper
Thinly sliced strawberries
Fresh mint leaves
Date syrup or pure maple syrup
Pink sea salt
1. Make the spread: In a small bowl, combine the cashew pieces with hot water and soak for at least 20 minutes, or until the cashews are tender. Set aside 1 tablespoon of the soaking water and drain away the rest.
2. In a food processor, blend the drained cashews and the reserved soaking water into a thick, slightly grainy paste. Add the beans, olive oil, lemon juice, agave nectar, and salt. Pulse into a thick mixture, occasionally stopping to scrape down the sides of the processor bowl. Don’t overblend; it’s preferable that this have a somewhat grainy texture. Taste and add a pinch more salt, sugar, or lemon juice, if desired.
3. Use immediately, or chill for at least 30 minutes for the flavors to develop.
4. Slather over hot toast and top with either the savory or sweet garnishes.