Each phone call my dad starts with the same sentence. He repeats it like a mantra. All last week.
“On Monday, the fasting period starts. I need to prepare.”
I shake my head looking at the Skype’s screen and smile in response.
My dad has been fasting for long time already. All Lents and nativity fasts. And short summer fasts too.
The most difficult thing for him is to do not eat cheese.
For many vegetarians this question gets an edge when talking to a vegan: “but what about cheese?” “More precisely how to survive without cheese. It is simply impossible to live without cheese.” I spent 3 months to deliberately exclude cheese from my diet, when have been transferring to eating vegan.
Modern industry realized this fact about cheese addiction very quickly, and now you can buy amazing number of different sorts of vegan cheeses: soft, hard, spicy, Swiss, Pizza, fermented, made from soy, coconut, nuts, rice, raw.
I make cheeses at home too.
I gathered a huge collection of cheese recipes that I plan to make. I created a special Pinterest board devoted exclusively to vegan cheese recipes. Oh, if you try any of them, please share your mpressions and pictures. If you have a favorite cheese recipes, yes please, do not be shy, write them. Just directly in the comments here. It would be so cool.
Today’s recipe is a real superfood. Simple, fast and healthy.
And from sunny delicious Italian cuisine. Just in time for the beginning of Lent and spring.
My dad likes this mozzarella too.
Cashew Mozarella cheeze recipe.
- Water – 300 ml
- Cashew – 1 cup
- 1/2 lemon juice
- Psyllium seeds, grated – 2 Tb sp
- Black pepper and other your favour spice.
- Pre soak cashew in water (30 min- 2 hours).
- Soak psyllium seeds in 1/2 cup of water for 30 minutes, stirring well. Psyllium seeds absorb water quickly being transformed into jelly.
- Drain water from nuts. Place cashew, psyllium jelly, lemon juice, pepper and spices into blender. Add water and blend into the smooth texture.
- Place the mass into the container and put it into the refrigerator to fix and to fine the mozzarella ‘cheeze’.