Who is ready for St Paddy’s day! I am not. 🙂 I don’t think I have any proper Irish recipes on the blog. So I am just bringing some of the elements to celebrate!
There is also Holi – the festival of colors on March 17. Samosas and other goodies coming up for that later this week. I am running late for all holidays this year.
This cheese is a green goddess dressing made into cheese with some of elements of the gouda. Add more agar for a more set cheese that you can grate it. It makes an amazing grilled cheese! Omit the agar and use it to top a salad.
I wonder what to write up on the posts. How do you have stories to tell in each post :). My stories from school and college days are from a different lifetime, from a different country. The movies that I watch are mostly in Hindi. Why? Because all the latest technology makes the action/suspense/sci-fi stuff unwatchable for me, too much camera movement, the serious stuff is too serious, romantic is much better done in bollywood.
Listening to these songs while working in the kitchen. Wondering when This movie will be available on dvd. Starting to lose interest in Revenge as it keeps getting convoluted. Never caught on the Breaking bad, Game of thrones.. too much gore. House of cards, too much suspence 🙂
Green Goddess Gouda Vegan Cheese
- 3/4 cup (169.5 ml) coconut milk or almond milk
- 1/2 cup (88.5 g) great northern beans canned or cooked, drained or other white beans
- 1 Tablespoon (1 Tablespoon) apple cider vinegar
- 1 Tablespoon (1 Tablespoon) lemon juice
- 2 cloves (2 cloves) of garlic
- 1/4 cup (15 g) lightly packed parsley
- 1/4 cup (6 g) lightly packed basil
- a sprig of tarragon
- 1/4 cup (25 g) lightly packed green onion or 1-2 tsp onion flakes
- 1 Tablespoon (1 Tablespoon) nutritional yeast
- 3/4 tsp (0.75 tsp) salt
- 1/4 tsp (0.25 tsp) cayenne pepper
- 1/2 tsp (0.5 tsp) chickpea miso
- 1 Tablespoon (1 Tablespoon) extra virgin olive oil
- 1 tsp (1 tsp) liquid smoke for a smokier taste. personally I prefer without as the liquid smoke over shadows the other flavors
- 1 Tablespoon (1 Tablespoon) tapioca starch
- 1 Tablespoon (1 Tablespoon) cornstarch or potato starch
- 1/2 cup (113 ml) coconut milk or almond milk
- 1 Tablespoon (1 Tablespoon) agar powder
- Blend everything (coconut milk through olive oil) into a smooth puree. Taste and adjust tang, salt, spice.
- Add the starches and liquid smoke, if using, and blend.
- In a pan, add 1/2 cup coconut or almond milk. Whisk in the agar powder and bring to a boil. Cook on low-medium heat for 5 minutes.
- Pour the blended mix into the pan. Mix well and continue to cook for 5-6 minutes.
- Transfer the mix to a greased container or mold and let sit for a few hours in the refrigerator. (I used 2 tsp of evoo to grease the container. Also brush some on the top of the block so it doesn't dry out)
- Slice and use. Keep refrigerated for upto 5 days.
If using Agar flakes, use 3 Tbsp flakes. Mix in milk and cook for 15 minutes before adding blended cheese mixture.
More cheese? try this Cashew Mozzarella, Jalapeno popper + Havarti, Coconut Mozzarella, or Coconut Cheddar, Nacho Cashew Millet cheese.
The bread in the pictures is this White Bean Sandwich Bread. Nutritional values based on one serving
More Green for St Paddy’s!
Cauliflower Keema in cilantro onion curry
Palak “paneer” – Tofu in spianch curry
Avocado Naan flatbread
Swiss Chard Pesto
Gluten-free Focaccia with Zucchini.
Kale Spinach soup
Green Beans and Potatoes
Spinach Quinoa chickpea flour Omelette.
Black Bean Spinach chimichurri Wraps.
Pistachio Cardamom Pepper Kulfi Ice cream
Potatoes and Cabbage:
Spicy Burnt chili Cabbage and potatoes
Potato Quinoa patties with sweet and sour chickpeas.
Masala potatoes and potato sandwich
Masala Potato Pie
Shape these Sugar cookies as shamrocks.
Some other goodies from bloggers.
this Shamrock Shake from Sarah
Caitlin’s Sweet Potato Colcannon
PPK’s Mushroom Stout pie with Sweet Potato Biscuits
Kristina’s Bailey’s Irish Cream