Recipe: Beet Tartare and Cashew Cheese Dip (Gluten-Free + Vegan)

This recipe takes forever to make, but it’s pretty dang good. If you’ve got some sort of sophisticated home event you need to bring a dish to, consider this.

Ingredients

1 c raw cashews, soaked four hours
2 T fresh lemon juice
1 T coconut oil
1 T miso
2 t nutritional yeast
1 t apple cider vinegar
sea salt, to taste
2-3 tablespoons water, as needed
5 small, prepackaged beets*
1 T balsamic vinegar

*You can buy fresh beets and cook them from scratch, but I found the prepackaged, cooked organic beets to be much easier.

Instructions

  1. After soaking for four hours, drain and rinse cashews.
  2. Place cashews, lemon juice, coconut oil, miso, nutritional yeast, apple cider vinegar, and a pinch of sea salt in a blender. Blend until completely smooth, adding water if necessary.
  3. Transfer cheese to an airtight jar, wrap jar in tea kitchen towel, and let sit overnight.
  4. The next day, preheat oven to 400°F.
  5. Place beets, balsamic vinegar, and another pinch of salt into a food processor. Blend until beets are diced or nearly shredded, not liquified.
  6. Pack cheese into a well-oiled 4″ dish (I used the bottom half of a round glass Tupperware). Do your best to eliminate any air pockets and bake for ten minutes.
  7. Remove from oven and flip onto a plate. The cheese should slide out.
  8. Top with beet tartare and return to the oven for another ten minutes.
  9. Serve warm with your choice of crackers. I chose one of my favorites, Nut Thins.

Serves 8-10 as an appetizer.

Bummed Out Baker Honest Rating: 6/10
Rick-the-Meat-Eater Honest Rating: 0/10

I took points off due to the recipes high maintenance time, and Rick hates beets, so.

Adapted from Beet Tartare with Cashew Cheese.

Related on Bummed Out Baker:
Roasted Beets and Sweets
Borscht Topped with Sour Cream


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Advertisements

Recipe: Strawberries Romanoff (Gluten-Free + Raw + Vegan)

Gooood morning! Simple recipe alert. Strawberries romanoff is a wonderful, easy summer dessert or perhaps a special breakfast if you’re feeling cheeky.

Ingredients

1 c raw cashews, soaked four hours
1 Medjool date, pitted and soaked for 30 minutes
16 oz strawberries, hulled and sliced
1 T Triple Sec or other orange liqueur (like Grand Marnier)
1 T cane sugar
1/3 c fresh orange juice

Instructions

  1. Soak cashews and then go find something else to do for three and a half hours.
  2. Soak date and then go find something else to do for half an hour.
  3. In a medium bowl, gently toss strawberries with Triple Sec and sugar until well combined. Set aside.
  4. Rinse soaked cashews in cold water. Combine cashews, OJ, and date to a high speed blender and blend until smooth and creamy. Patience Iago, it will get fluffy.
  5. Spoon strawberries into a glass, top with whipped cream, and serve.

The strawberries will keep for about a day and the whipped cream about three days.

Serves two.

Bummed Out Baker Honest Rating: 8/10

Adapted from Vegan Strawberries Romanoff.

Related on Bummed Out Baker:
Strawberry Cake
Avocado Strawberry Caprese Salad (Gluten-Free + Vegan)
Açaí Bowl


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Avocado Strawberry Caprese Salad (Gluten-Free + Vegan)

Okay the people who are like “Mmm yes dahling balsamic reduction” as if it’s some kind of delicate culinary masterpiece are FULL OF IT because it was so easy to make. I felt v sophisticated, and you can, too. You can also, like me, dance around the kitchen to Donna Summer’s Hot Stuff, wave around a spatula as a dancing accoutrement, and then hit yourself in the eye with a flying drop of balsamic vinaigrette reduction.*

This salad is perfect for summer in it’s ingredients, of course, but also in it’s simplicity. It’s crunchy, tart, sweet, addicting, and, perhaps most importantly, easy to make.

Ingredients

1/3 c balsamic vinegar
1 c strawberries, hulled and sliced
1 c grape tomatoes, halved
1 avocado, pitted and diced
1/3 c loosely packed basil leaves, chiffonade cut
1 1/2 t olive oil
Himalayan pink salt
 (or regular sea salt) to taste
fresh ground black pepper to taste
1 T toasted sesame seeds
1 T chopped pecans

Instructions

  1. Bring vinegar to a simmer over medium heat in a small saucepan, then reduce the heat to medium-low. Simmer for ten minutes, uncovered, until it thickens and reduces in volume by about half. Set aside.
  2. Add strawberries, tomatoes, avocado, and basil to a large, shallow bowl for serving.
  3. Drizzle olive oil on salad and gently toss until just coated.
  4. Season with salt and pepper and briefly toss again.
  5. Top with sesame seeds and pecans.
  6. Finally, drizzle all balsamic reduction over the salad.
  7. Serve immediately – best enjoyed fresh!

Serves two.

Look, not everything I make is awesome, so I’m gonna start giving you my honest opinion. Avocado Strawberry Caprese Salad: 10/10

*Just kidding about that last bit, my eyes are fine. But if that did happen, I wouldn’t mind. I’d do it for Donna.

Adapted from Avocado Strawberry Caprese.


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Kale / Brussels Sprouts Caesar Salad (Gluten-Free + Paleo + Vegan)

Hello people, I hope you’ve all had a lovely weekend. This week’s recipe is a healthy take on a classic Caesar salad packed with protein, iron, omegas 3 and 6, and some iodine. It’s not complicated, but it does require either a food processor or blender to make the crumble and dressing. It works great as a main dish or as a side with some Italian food! Enjoy.

Ingredients

1/2 c raw almonds

1/4 c + 1 1/2 t hulled hemp seeds

3 T nutritional yeast
2 t paprika

Himalayan pink salt
 (or regular sea salt) to taste
1/2 avocado, pitted and peeled

1 garlic clove

2 T + 1/3 c olive oil

2 T fresh lemon juice

1 1/2 T dijon mustard


1 1/2 t chia seeds

1/2 t dulse granules*
fresh ground pepper to taste
2 lb brussels sprouts, trimmed and thinly sliced or shredded
5 oz container baby kale

Lemon wedges for serving


*Dulse is a red seaweed that kind of tastes like… bacon. It’s a great source of iodine. This is the kind I use.

clockwise from top: chia seeds, paprika, dulse granules, Himalayan pink salt, freshly ground pepper
hulled hemp seeds

Instructions

  1. In a food processor or small blender, pulse almonds
, 1/4 c hulled hemp seeds
, 2 T nutritional yeast, paprika
, and sea salt 
until mixture resembles fine crumbs.
  2. Transfer crumble to a small bowl, set aside, and wipe out food processor.
  3. In food processor, puree 1 1/2 t hulled hemp seeds
, 1 T nutritional yeast, 1/2 avocado, garlic
, 2 T olive oil
, 2 T lemon juice
, 1 1/2 T dijon mustard
, 
1 1/2 t chia seeds
, 1/2 t dulse granules, sea salt, and fresh ground pepper.
  4. Transfer dressing to a small bowl, set aside, and rinse out food processor. I promise this is the last time.
  5. Preheat oven to 450°F. In a large bowl, toss brussels sprouts with 1/3 c olive oil, sea salt, and pepper. Spread brussels sprouts on two rimmed baking sheets and roast for about ten minutes. Remove from oven and let cool slightly.
  6. In a large bowl, toss brussels sprouts with kale, dressing, and crumble.
  7. Serve with lemon wedges.
crumble
dressing
rinsed, trimmed, and ready to roll
crisp in some places, still tender in others is what you’re going for

Serves 4-6.

Adapted from Kale–and–Brussels Sprout Caesar Salad
.


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.

Recipe: Parmesan Garlic Orzo (Vegetarian + Gluten-Free)

Orzo is my favorite pasta. I learned that today after looking for it in the grain section at the grocery store… where I found out it’s a grain-shaped pasta! Of course this means that traditional orzo is made with wheat, but I found a highly rated gluten-free option here.

This recipe is fast and delicious to even the most selective of palates (see: Rick). While I don’t have kids to test recipes on, Rick… kind of… counts in terms of food.

Ingredients

1 c orzo pasta
1/4 c butter (I used organic Earth Balance)
3 garlic cloves, minced
1/4 c Parmesan cheese, shredded
2 T milk (I used organic coconut milk)
2 T fresh parsley, chopped
1/2 t sea salt
1/2 t fresh black pepper, ground

Instructions

  1. In a large pot, bring lightly salted water to boil. Add orzo to boiling water, stirring occasionally until cooked through, about ten minutes. Drain orzo and set aside.
  2. In a skillet, melt butter over medium-low heat. Add garlic and sauté until lightly browned, about 3-4 minutes.
  3. Stir orzo, Parmesan cheese, milk, parsley, sea salt, and pepper into garlic mixture.
  4. If desired, top servings with more fresh grated Parmesan.

I made it and it was eaten immediately. No leftovers for the fridge, folks! Although this would make a really good lunch at work, hot or cold.

Serves two for a main dish, four as a side.

Adapted from Parmesan Garlic Orzo.


Subscribe at the bottom of Bummed Out Baker to get my mental health musings and recipes emailed to you directly – Follow on Facebook for mental health articles and discussion – Follow on Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild.

If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.