#vegan replacement

[angelkin-food-cake]

Mushroom Bacon 

extra virgin olive oil

2 Tbsp. brown sugar

½ tsp. smoked sea salt (if you can't find this, use regular kosher salt)

½ tsp. smoked paprika 

1 tsp. black pepper

2 large (or 3-4 smaller) king oyster mushrooms, sliced into bacon strip-sized slices (about ⅛ inch thick)

Preheat the oven to 325 degrees F.

Lightly grease a rimmed baking sheet with the extra virgin olive oil.

In a small bowl, combine the brown sugar, smoked (or regular) salt, smoked paprika, and black pepper. Stir to combine.

Place the sliced mushrooms in a large mixing bowl.

Drizzle with 2 tablespoons extra virgin olive oil and toss well to combine.

Add the brown sugar mixture to the oiled mushrooms and use your hands or a spoon to toss well, ensuring each mushroom slice is well-coated.

Arrange the mushrooms on the oiled baking sheet with space in between each one.

Bake for 18-22 minutes, until the mushrooms turn dark brown.

Flip the mushrooms gently, using a spatula.

Bake for another 15-17 minutes, until very brown.

Let cool for at least 10 minutes (this will also crisp the mushrooms).

Serve immediately. Unused bacon will keep in an airtight container in the refrigerator for up to a week.

[angelkin-food-cake]

Vegan Butter Substitute

1½ cups melted refined coconut oil (not extra virgin coconut oil)

½ cups nondairy milk (unsweetened)

¼ cups canola, grapeseed, or light olive oil

½ tsp. sea salt

2 tsp. liquid lecithin (if using granules, you will need 2-4xs the amount)

Place all the ingredients in a blender and process at medium speed for about 1 minute.

Pour into container of choice–something made of silicone is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal).

Set it in the refrigerator for a few hours until hard or in the freezer to expedite hardening.

[angelkin-food-cake]

Vegan Parmesan Cheese

1½ Tbsp. lemon juice

½ cup coconut butter, softened in warm water

¼ cup nutritional yeast

¼ tsp. vitamin-C crystals, for a sharp cheese flavor. (Look for pure ascorbic acid powder or crystals in the supplements section of any healthy grocery)

½ tsp. unprocessed salt

½ cup coconut oil, melted by putting the jar in lukewarm water, but not hot.

In any style blender add lemon juice, coconut butter, nutritional yeast, Vitamin C crystals, and salt. Blend well until smooth.

Add the coconut oil last and blend again until smooth. It will be quite thick. Have patience and add a bit more lemon juice if you need more liquid. My blender did OK but I had to help it go around with the corner of my rubber spatula.

Pour into a freezer-safe container and freeze until solid. Chilling in the refrigerator will also solidify it. Enjoy!

[angelkin-food-cake]

Sharp Vegan Cheddar Cheese Alternative

2 cups raw cashews, soaked in water for 3 to 8 hours and drained

⅔ cup nutritional yeast flakes

½ cup rejuvelac (see recipe below)

½ cup canola oil

1-2 Tbsp. medium brown miso (use a chickpea or brown rice miso for soy-free)

1 tsp. salt

1 Tbsp. carrageenan powder, or 2 Tbsp. agar powder

1⁄2 tsp. xanthan gum

Rejuvelac:

1 cup whole grains (such as brown rice, Kamut berries, millet, oat groats, quinoa, rye berries, wheat berries, or a combination)

6 cups filtered water

Put the grains in a 1-quart glass jar and add water to cover. Place a double layer of cheesecloth over the mouth of the jar and secure it with a rubber band. Let the grains soak for 8 to 12 hours.

Drain, then add just enough water to moisten the grains but not so much that they are immersed in water. Put the jar in a warm place out of direct sunlight for 1 to 3 days and rinse the grains once or twice a day, each time draining well and then adding just enough fresh water to moisten them.

Continue this process until the grains have begun to sprout (they will have little tails emerging).

Divide the sprouted grains equally between two 1-quart glass jars. Pour 3 cups of the filtered water into each jar. Cover each jar with fresh cheesecloth and secure it with rubber bands. Put the jars in a warm place out of direct sunlight for 1 to 3 days. The water will turn cloudy and white, and the liquid will have a slightly tart flavor, somewhat like lemon juice.

Strain the liquid into clean glass jars and discard the grains.

Cheese:

Put the cashews, nutritional yeast, rejuvelac, optional oil, 1 tablespoon of the miso, and the salt in a blender.

Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.

Taste and add more miso if desired.

Transfer the mixture to a clean glass bowl or container, cover, and let rest at room temperature for 24 to 72 hours, depending on how sharp a flavor you want and the ambient temperature (fermentation will proceed more quickly at warmer temperatures).

Transfer the cheese to a heavy medium saucepan and stir in the carrageenan and xanthan gum with a wooden spoon.

Cook over medium heat, stirring almost constantly. The mixture will be very thick, grainy, and difficult to stir at first.

Keep cooking and stirring until it is smooth and glossy and starts to pull away from the sides of the pan, 3 to 5 minutes.

Transfer to a glass or metal mold and smooth the top.

Let cool completely at room temperature.

Cover and refrigerate for at least 6 hours, until firm.

[angelkin-food-cake]

Zucchini Cheese

1 cup (about 7 oz.) zucchini, peeled and sliced

¼ cup water

1 Tbsp. coconut oil

1 tsp. lemon juice

1½ Tbsp. gelatin (you could use ¾ tsp. agar powder to make this vegan)

1 Tbsp. nutritional yeast

⅓ tsp. sea salt, or to taste

Line an 8 by 8 inch baking pan with parchment paper.

Place zucchini and water in a pan and bring to simmer. Steam with lid on for about 5 minutes.

Drain and discard water.

Transfer zucchini to a blender and add coconut oil and lemon juice. Blend on highest speed until completely smooth.

Add gelatin or agar powder, nutritional yeast, and salt. Blend again until smooth.

Poor mixture into prepared pan and spread in an even layer.

Refrigerate for 2 hours, or until set.

Remove and cut into desired sizes.

[angelkin-food-cake]

Scrambled Tofu

1 block firm or extra firm tofu

½ Tbsp. olive oil

¾ tsp. turmeric

½ tsp. onion powder

½ tsp. salt

¼ tsp. garlic powder

¼ tsp. black pepper

Heat a pan over a burner set to medium.

Mash the tofu with a fork to get it to a scrambled egg texture.

Pour the tofu and all of the rest of the ingredients into the hot pan. Mix together to distribute the seasoning.

Cook for 5-10 minutes until the tofu starts to brown and firm up.

Serve hot with home fries or toast.

[angelkin-food-cake]

Paprika Vegan Cheese

1 cup water

1 cup oats

1 cup sweet potato, steamed until soft

1 whole roasted red peppers, marinated in vinegar

½ cup nutritional yeast

1 Tbsp. smoked paprika

2½ tsp. Celtic sea salt

½ tsp. white pepper

1 tsp. onion powder

1 tsp. garlic powder

2 Tbsp. lemon juice

1 cup water extra, for blending

Agar Agar Thickener:

1⅓ cups water

2½ Tbsp. agar agar powder

Firstly, you will need a reasonably powerful blender or food processor to handle the main ingredients

Add all the cheese ingredients to your blender/processor in order so that there is water at the bottom and top of the ingredient pile. This will help the mixture start to process.

Blend the ingredients until you have a nice smooth cheesy mixture. Have a quick taste test and add extra spice or salt as required.

Put the cheese mixture aside for a few minutes while you prepare the agar agar.

In a medium-sized saucepan, add both the water and agar agar powder.

Bring the mixture to the boil whilst constantly stirring, then turndown the heat to low and keep stirring until the mixture has a thick molasse-like consistency.

Once the agar agar mixture is ready, quickly transfer it to the cheese mixture in your blender/processor and blend for about 30 seconds to ensure the mixture is homogenous.

Pour the mixture into your favorite cheese mould(s).

Settle the mixture in your mould(s) as best you can so that the top surface is as flat as possible. This will help the cheese sit flat when you turn it out. If necessary, use a spatula to spread the cheese mixture.

Pop your mould(s) into the refrigerator for approximately 30 minutes to set then carefully turn out the cheese onto your favorite serving platter.

[angelkin-food-cake]

Simple Cultured Cashew Cream Cheese

2 cups raw cashews soaked overnight in filtered water

2 Tbsp. plain, unsweetened non-dairy yogurt

½ tsp. sea salt

filtered water, as needed to blend

Prepare a clean and dry glass or other nonreactive container. I use a Pyrex container. It may not be strictly required, but it's best to sterilize all of your equipment with boiling water before getting started.

Drain the liquid off of the soaked cashews. Add them to a blender or food processor and blend until completely smooth. If you aren't used a high-powered blender, it will take several minutes for the cashews to break down and release oils in order to become a smooth mixture. Stop to scrape down the sides as needed; you can also add filtered water a tablespoon at a time if you're having trouble blending.

Transfer to the clean container and cover. Let sit out at room temperature for 24 hours. Use a clean utensil to taste the mixture, and add more sea salt to taste; let it culture for another 12-24 hours if you want a stronger tang.

(Optional step) This recipe makes cultured cashew cream cheese with a texture more like "whipped" dairy cream cheese. For a firmer texture like block cream cheese, press out the liquid using cheesecloth.

If your blender has warmed the mixture very much, it's best to take a break now and wait for it to cool down (we don't want to kill the yogurt cultures with heat). Then, add the yogurt and salt and pulse to combine.