Cashew “Cheeze” and Variations for One

These little spreads make enough to share if you make more than one. They don't really taste like cheese, but the spread like cream cheese and can be as bland or as exciting as you like. I've provided "plain" and three variations. Come up with your own creative variation and tell me about it!

Plain Version

1/3 cup cashews, soaked overnight, drained and rinsed

2 TBLSP lemon juice

1 TBLSP olive oil

1 TBLSP water

½ teaspoon salt

Garlic and Green Onion Version

1/3 cup cashews, soaked overnight, drained and rinsed

2 TBLSP lemon juice

1 TBLSP olive oil

1 TBLSP water

½ teaspoon salt

1 clove garlic, smashed or chopped a little

1 green onion, chopped a little

Zest and Cilantro Version

1/3 cup cashews, soaked overnight, drained and rinsed

2 TBLSP lemon juice

1 TBLSP olive oil

1 TBLSP water

½ teaspoon salt

1 clove garlic, smashed or chopped a little

About 6 TBLSP of fresh cilantro, chopped a little (if you’re anti-cilantro, this could be basil or some other herb that would turn the cheeze a nice green)

Zest from a whole small lemon

 

Caramelized Onion Version

2 TBLSP olive oil, separated

2 slices yellow or red onion, in a large dice

1 clove garlic, smashed or chopped a little

2 teaspoons balsamic vinegar

1/3 cup cashews, soaked overnight, drained and rinsed

2 TBLSP lemon juice

1 TBLSP water

½ teaspoon salt

Preheat the oven to 350 degrees. Line a ramekin with parchment paper. This may involve some creative time with scissors, or some smooshing with a cupcake liner. Or both!

For the Plain, Green Onion, and Cilantro Versions:

1. Place all ingredients in a blender or food processor. Run the blender for five minutes!
2.  Place the mixture in the prepared ramekin.
3.  Bake for 25 minutes. It should be golden brown on the top and firm to the touch.

For the Caramelized Onion Version:

1. In a small saucepan, put 1 TBLSP of the olive oil and the diced onion and sauté at a low heat.
2. When the onions are about half-way to brown (about 5 minutes), add the diced garlic.
3. When the onions and garlic are beginning to turn brown (about another 5 minutes), add the balsamic vinegar.
4. Reduce until the onion mixture is just about dry (perhaps another 5 minutes. 
5. hile the onions are caramelizing, pulverize the rest of the ingredients. You’ll want to drop the onions in at the last minute so they don’t get chopped up too small.
6. Place the remaining ingredients in a blender or food processor, including the second TBLSP of olive oil. Run the blender for five minutes! Put the prepared onions into the blender and blend until just incorporated.
7. Place the mixture in the prepared ramekin.
8. Bake for 25 minutes. It should be golden brown on the top and firm to the touch.

To serve, upend the ramekin and plop the cheeze out onto a plate. You’ll have to do some paper peeling, but if the cheeze is cooked through, it should be solid enough for you to maneuver.

Serve with crackers or bread, or line a celery stalk with it. Yum! 

Spinach and Roasted Garlic Dip for One

1 clove garlic

1 cup fresh spinach, packed firmly

2 TBLSP vegan mayonnaise

2 TBLSP vegan sour cream

1 slice of lemon or lime, juiced (you want the juice)

1 green onion, diced finely

1 TBLSP shredded carrot (about an inch and a half, depending on the girth of the carrot)

2 teaspoons diced fresh parsley

Pinch of celery salt

Salt and pepper to taste

•     Roast peeled garlic in the oven at 350 degrees for 5-10 minutes, turning once.
•     Steam spinach in a small saucepan for about 5 minutes, until wilted. Strain and press as much of the water out as you can. Don’t burn yourself! (I use a strainer and a fork.)
•     Chop the spinach. I just do it on the cutting board for this small amount, but you could use a Cuisinart if you have one of those small ones. You might be able to squeeze some more water out of it once it’s chopped, too.
•     In a small bowl, combine the mayonnaise, sour cream, lemon juice, green onion, carrot, and parsley, and then stir in the chopped spinach.
•     Season with celery salt, salt and pepper.
•     Chill for at least an hour before devouring with your favorite dipping device!

Good with crudités, bread, or chips! 

Pineapple Upside-Down Cake for One

 

I made a new friend from Hawaii recently, and she got me thinking about pineapple. I brought one home with me from the grocery store to see what might become of it. Some of it I ate right away, just sliced and gobbled. Some went into a fruit salad, some went into a stir fry, and some went into a smoothie. But the best use was this nice little upside-down cake. Give it a try!

Non-stick cooking spray

1 TBLSP brown sugar (you might need less if you use a muffin tin)

1 thin slice of fresh pineapple, peeled and diced

3 TBLSP whole wheat flour

1/4 teaspoon baking powder

2 shakes of ground ginger powder

2 TBLSP almond milk

1/4 teaspoon vanilla

1 TBLSP agave (try honey if you’re not a vegan, but you’ll want about a teaspoon more)

Preheat oven to 350 degrees. Spray a muffin tin or ramekin with non-stick cooking spray.

• Sprinkle the brown sugar into the bottom of the muffin tin or ramekin. Sprinkle in the pineapple so that it covers the sugared bottom of the muffin tin or ramekin. Save a little to put in the batter, perhaps a TBLSP.
• Mix the flour, baking powder, and ginger powder together in a small bowl.
• Add the almond milk, vanilla, agave, and the left-over diced pineapple. Mix until just combined.
• Pour the batter on top of the pineapple in the tin or ramekin.
• Bake for 20 minutes.

You may have to scrape the sides of the baked cake with a butter knife to remove the cake from the tin or ramekin. Then turn the little guy upside-down onto a plate so that the pretty pineapple is on top.

 

Chocolate Crinkle Cookie for One

1 TBSP granulated sugar

2 tsp canola oil

¼ tsp corn syrup

1/8 tsp vanilla extract

¼ tsp flax seeds

½ tsp chocolate chips, melted

2 TBSP flour

½ tsp cocoa powder

Pinch of baking powder

Pinch of salt

½ TBSP almond milk (as needed)

Powdered sugar and granulated sugar to roll, about a half TBSP each.

Preheat the oven to 325 degrees. Place a small amount of parchment paper or aluminum foil on a baking sheet.

1.      Combine sugar and oil in a small mixing bowl. (Use a cereal bowl. If the bowl is too big, you’ll be chasing the ingredients around.)

2.      Add in the corn syrup, vanilla extract, and flax seeds.

3.      Add the melted chocolate chips, flour, cocoa powder, baking powder, and salt.

4.      Mix in the milk, if necessary for moisture.

5.      Pat the dough into two balls. Roll each ball of dough first in granulated and then in powdered sugar. Place the cookies on parchment paper.

6.      Bake for 12-16 minutes or until slightly stiff on top. There will be bubbling innards.

7.      Let them cool on the baking sheet or they will crumble. They will be very moist and soft cookies about 2” across.

Makes two cookies.