When I can get my hands on lots of good basil, I like to make a big batch of pesto to keep on hand. As long as you don’t mind brown or make sure to keep the air out, pesto keeps just fine and works well on sandwiches or to make a quick meal with pasta. This rich pesto is shown here on a homemade tortilla. It’s also good on fingers.
1/2 cup walnuts (or whatever seed or nut you have on hand)
10 cloves garlic
3 small bunches fresh basil or about 5 cups. I use the stems, too, if they aren’t too woody
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup nutritional yeast
1/2 cup olive oil
1/2 cup hemp seed oil
Measure your oils into the same measuring cup, set aside. Add all other ingredients to food processor and process until paste forms. You may need to help it along, but it seems quickest to just put it all in at once instead of chopping things up separately. Slowly drizzle oil into processor bowl while processor is running. Use immediately or pack the pesto into a jar. You can store this in the freezer or fridge, but either way, if you don’t want a small layer of brown pesto (which seems to me to just be an aesthetic thing), make an air barrier with either plastic wrap (press it right into the pesto) or oil. If you’re freezing it, you could even get fancy and freeze it in an ice cube tray and then remove the pesto cubes to a bag once they are frozen.
If you have a little extra time for cooking breakfast, this oatmeal is really worth it. This recipe serves 2.
1 1/2 cups water
1/2 cup milk of your choice (I used homemade rice)
1/2 tablespoon oil (I used coconut)
1/2 cup steel-cut oats
Fruit and nuts of your choice
Maple syrup, to taste
Put wet ingredients in large measuirng cup or other suitable container. Microwave on high until they begin to bubble but do not boil. While this is microwaving, add oil to skillet over medium heat. Stir in oats and keep stirring until golden, about 2 minutes. Carefully pour warm liquid mixture into skillet with oats. Bring to simmer and let cook until oatmeal thickens, about 20 minutes. Add salt. At this point, you will want to stir with a chopstick or spoon handle. Keep stiring this way every few minutes until the oatmeal reaches the consistency of pudding (or whatever consisitency you’d prefer). This should take no more than 10 minutes. Remove from heat and let sit for 5 minutes before serving.
Adding frozen fruits will help cool it down to a temperature suitable for eating.
1/3 cup panko bread crumbs
1/3 cup nutritional yeast
1/3 cup hemp seeds
2 cloves garlic
1 teaspoon rosemary leaves
1 teaspoon onion powder
½ teaspoon salt (may omit or reduce to taste)
Place all ingredients in food processor. Pulse until small particle consistency is reached. Put in sprinkle jar if you have it, refrigerate and use as you would Parmesan cheese.
Close up of mozzarella on top of grilled pizza.
This cheese becomes quite creamy when it melts and will brown in the oven. This version is adapted from the recipe found at Peaceful Plate.
2 cups hemp milk (or other milk of your choice)
2 tablespoons agar agar flakes (I think this could be reduced)
1 teaspoon kosher salt
1 teaspoon nutritional yeast
6 oz hemp tofu (or use silken soy tofu)
a few drops maple syrup
1 drizzle olive oil
Coat a 9 x 13 glass casserole dish with oil. Mix the hemp milk, agar, salt and nutritional yeast in a saucepan over medium heat. Once the mixture reaches a boil, cook at boiling for 10 minutes. Stir often, to keep from sticking to the bottom of the pan. In the meantime, put the tofu in the blender with maple syrup and olive oil. The mixture on the stove will be quite thick. Pour that mixture into the blender and blend (carefully) until smooth. Pour mixture from blender into casserole dish. You can cut the hemp cheese into desired shapes as soon as it is set. I found that with that amount of agar agar, it sets almost immediately. You may wish to use less so it will spread out more. I used the ring from a ball jar to cut out slices for pizza. You can dice the scraps with a knife for applications that call for shredded mozzarella cheese. Store unused portion in airtight container in fridge.
The cheese didn't even spread to the corners of the casserole dish. That's why I think it would be ok to reduce the agar agar.
It might not look like much, but it is quite versatile.
2 cups hemp seeds (separated)
1/3 cup coconut oil
3 1/2 Tablespoons vinegar
1 teaspoon salt
Start by making 8 cups of creamy hemp milk (it has a fat boost for extra creaminess):
If you have a large-capacity, high-powered blender, add both cups of hemp seeds to the blender along with the coconut oil and water to bring the total volume to the 8 cup mark. Blend until very smooth. About 1 minute.
If you have a regular blender, add 1 cup hemp seeds to your blender. Fill with water up to the 4 cup mark. Blend until very smooth. If you have a high-power blender, up to 5 minutes. If your blender gets hot, let it rest before doing the next batch.
Pour the hemp milk into a large pot on medium heat on the stove. Back at the blender, add another cup hemp seeds, 1/3 cup coconut oil, and fill with water to the 4 cup mark. Blend until smooth, add contents to pot on stove.
Heat milk until it bubbles around the edges but has not reached a full boil. Turn off heat and add vinegar and salt. Stir gently for 2 minutes while curds form. Let rest at room temperature (off the burner) for an hour and a half. After it’s rested, line a large strainer with cheesecloth and place over a large bowl. If you have some use for slightly savory hemp milk, feel free to reserve. Drain off whatever whey you can and let the curds sit in cheesecloth and strainer for an hour or so to finish draining. The finished hemp ricotta will have a smooth consisitency. This can be used in many applications (see below). Store unused hemp ricotta in fridge.
Here’s a couple things with the hemp ricotta to get you started: chocolate chip cookies, zucchini lasagna roll ups.
This recipe makes enough to top one 9×13″ casserole pan. You may also wish to make some to have on hand for other applications.
½ cup panko crumbs
½ cup nutritional yeast
1 T fresh thyme leaves, gently crushed
½ t smoked paprika
1 T toasted onion powder
1 T liquid aminos
3 T olive oil
Mix dry ingredients in small bowl. Add olive oil and liquid aminos and mix well. Add to the top of any casserole and brown under broiler for crispy cheese-like topping.
My mom had the cookbook page that this recipe was on taped inside a cupboard door in the kitchen when I was growing up. If I knew what cookbook it was from, I’d cite it. In pie season, I tend to have it memorized. It makes one 8-or 9-inch two-crust pie, so plan accordingly.
Use as you would any other pie crust. If you are making a pie that requires a pre-baked crust, preheat oven to 375 degrees, prick crust with fork to prevent air bubbles from forming, cover with foil and bake on middle rack about 25 minutes. Remove foil and bake about 10 more minutes until it is golden brown and…crusty. I like to use whole wheat flour, in which case, it tends to take up to 5 tablespoons of cold water. This recipe is flexible depending on humidity, air temperature, etc..
1 ¾ cups flour
½ cup vegetable oil
1 teaspoon salt
3 to 4 tablespoons cold water
Mix flour, oil and salt until particles are size of small peas.
Sprinkle in in water, 1 tablespoon at a time, mixing until all flour is moistened and pastry almost cleans side of bowl. (If pastry seems
dry, 1 to 2 tablespoons oil can be added. Do not add water.) Gather pastry into a ball.
Divide pastry into halves; place 1 half cut side down and flatten into round. Place flattened round between two 15-inch lengths of parchment paper.
Wipe table with damp cloth to prevent paper from slipping. Roll pastry 2 inches larger than inverted pie plate. Peel off paper. Ease pastry loosely into plate. Use as directed for pie.
Roll top crust in same way as bottom crust. Cut slits after peeling off top paper. Place pastry paper side up on filling; peel off paper.
Trim and pinch edges.
A delicate flavor like vanilla might be better off with a different technique (maybe cornstarch-based). I think the vegan egg replacer lends this recipe a somewhat “chemically” taste. My sweety pie likes this recipe though.
1.5 cups vegan milk of your choice
1 can coconut milk
.25 cups maple syrup
2.5 tablespoons (7.5 teaspoons) egg replacer (equivalent of 5 eggs)
5 tablespoons water
1 teaspoon vanilla extract
Warm vegan milk, maple syrup, and salt in medium saucepan.
Pour can of coconut milk in a large bowl and prepare ice bath under it. Add vanilla to coconut milk and stir until well mixed.
In a separate bowl, whisk vegan egg replacement. Once the milk and sugar mixture is warm, add the egg mixture to the pan by tempering. Cook on medium heat, stirring constantly for about 10 to 15 minutes or until the custard base coats a wooden spoon. Try to avoid letting the mixture stick to the bottom of the pan.
Pour custard from pan into bowl over ice bath, stirring until cool.
Cover with plastic wrap so that it comes into full contact with the custard to prevent a film from developing. Place in fridge until completely chilled. This may take a few hours.
Once chilled, freeze base according to ice cream maker’s instructions.