Condiments – Apples to Zoodles

Paleo Vegan Garlic Cheese

Jess — Sat, 28 Jun 2014 15:58:51 +0000

After trying Cashew Cheese many times I thought it was horrible – borderline inedible. However, I realized I just loathe the flavor of nutritional yeast. This recipe does not use any and I think it tastes absolutely wonderful.

One of the only foods I miss following a Paleo diet is Fresh Mozzarella. Unfortunately, dairy (especially cheese) causes a whole host of problems for me, so I stay away from it all the time. I can’t say this cheese is as good as fresh mozzarella, but it is way better than I ever expected cheese made from nuts could be! Pictured above with Paleo Focaccia and above top with Sun Dried Tomatoes, Basil, Oregano, and Extra Virgin Olive Oil.

This cheese tastes great with Plantain Chips.

As you can see from all the pictures, the options of what to do with this are endless! I like shredded the best. Cashew Cheese does not really melt, so you can’t make true quesadillas. But I love it wrapped up in a Tortilla with Pico de Gallo.

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Paleo Vegan Garlic Cheese

Author: Apples to Zoodles

Serves: About 2 cups

Ingredients

½ cup cashews
2 tsp onion powder
1 tbsp garlic powder or garlic granules - This cheese is pretty garlicy. Adjust as necessary.
1 tsp sea salt
1.5 cups unsweetened almond milk
½ cup agar flakes
¼ cup coconut oil
1 tbsp lemon juice
any other fresh or dried herbs you like: basil, chives, dill, oregano...
If you like nutritional yeast feel free to add up to ¼ cup of it when you mix in the other seasonings in step 2.

Instructions

Place the cashews in a food processor. Pulse until very finely chopped, but not a paste.
Add the onion, garlic powder, and any other fresh or dried herbs (optional). Pulse a few times to mix it in.
Heat the coconut oil, agar flakes, and almond milk in a large sauce pan over high heat until bubbling around the edges. Turn the heat down to low and simmer for 10 minutes, stirring occasionally until all the agar flakes have dissolved.
While the food processor is running, slowly pour the almond milk mixture in through the feeding tube on the top. Blend for 1 minute until well mixed, scraping down the sides if necessary.
Add the lemon juice and blend for another minute to combine.
Pour into 2 small, round, pyrex containers, cover, and place in the fridge for 5 hours or overnight.
For Shredded Cheese: Just grate the block of cheese when you remove it from the fridge.
This cheese can be stored in a sealed container in the fridge for up to 4 days.

Notes

Recipe adapted from Real Food Daily.

Paleo Blueberry Blackberry Chia Jam

Jess — Thu, 26 Jun 2014 22:42:35 +0000

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Blueberry-Blackberry Jam

Author: Apples to Zoodles

Serves: about 2 cups

Ingredients

½ lb fresh blackberries
½ lb fresh blueberries
juice of 1 small lemon
1 tbsp fresh squeezed orange juice, optional
1 tbsp pure maple syrup and 1 packet of stevia (or 2 tbsp pure maple syrup)
3 tbsp chia seeds
1 tsp pure vanilla extract

Instructions

Put the blackberries, blueberries, lemon juice, and orange juice (optional) in a small pot over medium-high heat. As the berries soften, smash them with a fork or potato masher. This usually takes about 5 minutes.
Once the berries are mostly liquid (but still a bit chunky), add the sweetener, chia seeds, and vanilla. Cook over medium-low heat for 5 minutes to let the flavors combine and the jam thicken a bit.
Remove from heat and let cool completely.
Place in an air tight container and store in the fridge for up to 10 days. The jam will thicken more overnight as the chia seeds absorb the liquid.

Notes

For an alternative (slightly easier) method to make Chia Seed Jam check out my Overnight Strawberry Rhubarb Jam.

This recipe can be made with any berries.

1 Minute Paleo Mayonnaise (& Horseradish Mayonnaise)

Jess — Thu, 26 Jun 2014 00:47:14 +0000

Homemade mayonnaise is simple, quick and ridiculously easy to make.

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Paleo Mayonnaise & Horseradish Mayonnaise

Author: Apples to Zoodles

Serves: ¾ cup

Ingredients

All ingredients at room temperature:
1 large egg yolk
¼ tsp sea salt
1 tsp Annie's Organic Dijon
2 tsp fresh lemon juice
1 tsp white vinegar
¾ (not extra virgin) olive oil
fresh pepper, optional
For Horseradish Mayonnaise: 2-3 tbsp fresh grated horseradish

Instructions

Place egg yolk, salt, dijon, lemon juice, and vinegar in the bottom of an immersion blender cup. See Video above for the rest or read below...
Add the oil.
Place the head of the immersion blender in the cup so it hits the bottom and blend on high until mayo forms. About 15 seconds. Slowly (while still on) remove the immersion blender from the cup.
For horseradish mayonnaise: add the horseradish, put the immersion blender back in and pulse a few times to combine.
Season with fresh pepper (optional) and more salt, if needed.
Store in a sealed container in the fridge for up to two weeks.

Pico de Gallo

Jess — Tue, 24 Jun 2014 02:00:28 +0000

This is a very flexible recipe and can easily be adjusted to suit your taste preferences.

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Pico de Gallo

Author: Apples to Zoodles

Ingredients

9 tomatoes, diced, seeds removed
1 yellow onion, diced
3-4 serrano peppers or jalapeños
1/2 tbsp garlic, minced, optional
1/2 to 1 bunch of cilantro, finely chopped, optional
2 key limes, juiced
sea salt, to taste
plantain chips, optional

Instructions

Just mix all the ingredients in a bowl.

Notes

Goes great with Plantain Chips.

Paleo Overnight Strawberry Rhubarb Chia Jam

Jess — Wed, 18 Jun 2014 03:11:57 +0000

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Paleo Overnight Strawberry Rhubarb Chia Jam

Author: Apples to Zoodles

Serves: About 1 cup

Ingredients

1.5 cups coarsely chopped strawberries
¾ cup coarsely chopped rhubarb
2 tbsp raw honey, pure maple syrup, or 2 packets stevia (if you are making this with fruit other than rhubarb I would use less sweetener)
2 tbsp chia seeds
1 tbsp fresh squeezed orange juice, optional

Instructions

Blend all ingredients for about 20 seconds, or until mostly smooth.
Place ingredients in a sealed container (I use a Mason Jar) and place in the refrigerator overnight. The chia seeds will thicken the jam overnight by absorbing liquid.

Notes

Keeps for about one week in the refrigerator, depending on how fresh the fruit is.

Check out my Blueberry Blackberry Jam for a different method to make Chia Jam.

Almond Flour/Meal

Jess — Tue, 17 Jun 2014 22:03:45 +0000

Almond flour is very expensive at the grocery store. When you make almond milk, be sure to save the almond pulp and turn it into flour!

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Almond Flour/Meal

Author: Apples to Zoodles

Ingredients

Leftover Nut Pulp from any Nut Milk

Instructions

Line a baking sheet with parchment paper.
Spread out the nut pulp.
Let it sit out overnight or place in the oven (on your lowest temperature) and bake for about 3 hours, or until the pulp is completely dry.
Once dry (and cooled) place the pulp in a food processor or blender and process until totally smooth and fine.