Recipe of the Week w/ Macadamia Nuts, Polenta Quiche, ‘Goat’ Cheese, Leek Soup & Tiramisu dessert!

Polenta Quiches With Macadamia Ricotta and Squash Blossoms

Serves 6 quiches

Ingredients

For the Base:

• 1/2 cup polenta (be sure it is certified gluten-free if making gluten-free)

• 2 cups water

• 1 tablespoon extra virgin olive oil

• Salt

For the "Ricotta:"

• 6 tablespoons macadamia nuts

• 1/4 cup cashews

• 2 tablespoons of lemon juice

• 4 tablespoons water

• 2 tablespoons food yeast

• 1 tablespoon extra virgin olive oil

• 1/4 teaspoon granulated garlic

• 1/4 teaspoon onion powder

• 1/2 teaspoon salt

For Assembly:

• 6 squash blossoms

• 1 small zucchini

• 6 basil leaves

• 2 tablespoons extra virgin olive oil

• Salt

Preparation

To Make the "Ricotta:"

1. Put to soak the macadamia nuts and the cashew nuts for at least 8 hours. Scola walnuts and cashews, sciacquali and transfer them in the jug of a blender powerful. Add all the other ingredients and blend until you obtain a smooth and creamy dense. Keep in the refrigerator.

To Make the Polenta:

1. Boil water and once it is boiling, add polenta. Mix immediately with a whisk to prevent buildup of grain. Continue to stir frequently for 30 minutes, then turn off the heat, add the oil, mix well one last time, and leave to cool for 10 minutes.

2. Preheat the oven to 375°F.

3. Brush the molds with a little oil and press a little polenta into each one, helping to smooth it out with the back of a cold, wet spoon, to form the shell for the quiches.

4. Place quiches in the oven and cook for 30-35 minutes.

5. In the meantime, slice the zucchini thinly and sauté briefly in a pan with a little salt.

6. Prepares some pesto by fast putting the basil leaves in a mortar and pestle (or food processor) and then add a bit of oil.

7. Add 1 or 2 tablespoons of the "ricotta" to each shell of quiches, decorate with the grilled zucchini and pumpkin flowers, and put in the oven for another 10 minutes.

8. Let cool for at least 15 minutes before you remove the cake from the molds.

9. Serve with the pesto drizzled on top.

Marta Ansaldo and Mimma Sangiorgio - See My Recipes

Marta and Mimma, daughter and mother, are the bloggers behind Naturalmente Buono. They share healthy but yet so delicious, colorful and decadent plant-based recipes to prove people that eating vegan is not boring or sad at all.

Macadamia ‘Goat’ Cheese

Serves 1 cup

Cooking Time 5

Ingredients

• 1 cup macadamia nuts, soaked overnight and rinsed before processing

• Zest and juice of 1 lemon

• 1 teaspoon saltPinch of black peppe

• 1 tablespoon nutritional yeast

• Water, as needed (1-2 tablespoons maximum)

• 1-2 tablespoons edible flowers (optional)

Preparation

Soak the macadamias overnight. Drain and rinse with fresh water. Discard the soaking water.Add the nuts to a food processor along with the lemon zest, juice, salt, black pepper, and nutritional yeast. Process until smooth, adding water little by little as needed. Go slowly with the water, because the cheese will be too runny if you add too much.After the cheese is smooth as possible, refrigerate for 1 hour to overnight. Before serving, remove from the refrigerator and form into balls or into a cylinder. Decorate with flower petals if desired.

Rachel Carr - See My Recipes

Rachel Carr has been a vegan / vegetarian chef for over 10 years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plant Craft. She gets inspired by seasonal produce and cuisines from all over the world!

Leek Soup

Serves 8

Cooking Time 20

Ingredients

• 1 cup macadamia nuts

• 3 cups vegetable broth

• 2 leeks, chopped

• 3/4 cup nutritional yeast

• 6 cloves garlic, peeled and chopped

• 1/2 cup onions, chopped

• Salt and pepper, to taste

Preparation

1. Heat a large pot. Fry the leeks, onion, and garlic with a bit of coconut oil or use vegetable broth for oil-free cooking. Make sure they slightly brown, but don’t burn. While the leek is frying, combine broth and macadamias in a high-speed blender and blend until you have a really silky and smooth mixture.

2. Transfer the macadamia mixture from the blender to the pot with leek, add all the remaining ingredients, and cook for around 8 minutes. Divide into bowls and serve, done

Florian Nouh - See My Recipes

Always simple, always gluten-free, always scrumptious! Florian Nouh is the recipe developer, photographer, and cook behind ... . I'm a food enthusiast who loves creating vegan and gluten-free recipes. The recipes on Contentedness Cooking range from fruity breakfasts to hearty lunches, from delicious dinners to scrumptious desserts – there is something for everyone, all easy to make by home cooks without the need for special equipment. It’s all about natural ingredients, healthy choices, and embracing creativity.

Tiramisu

Calories 422

Serves 6

Ingredients

For the Cashew "Mascarpone" Cream:

• 1 cup raw cashews

• 1/2 cup raw macadamia nuts

• 3/4 cup unsweetened almond milk

• 1/4 cup agave syrup

• 2 teaspoons nutritional yeast

• Pinch of pure vanilla powder

• Pinch of pink Himalayan salt

• 1 tablespoon coconut oil, solid

• 1-2 tablespoons white rum (optional)

For the Walnut Coffee Crumble:

• 1 1/2 cups walnuts, roughly chopped

• 3 tablespoons pure maple syrup

• 2 tablespoons raw cacao powder

• 2 teaspoons freshly brewed coffee (optional)

• Raw cacao powder, to sprinkle on top

Preparation

For the Cashew "Mascarpone" Cream:

1. Soak the cashews and macadamia nuts in approximately 2 cups of purified water with one teaspoon of salt, overnight. Remember, if you don't have much time you can use warm water to speed up the process.

2. Drain well the nuts and place them in your food processor (or a powerful blender) with the almond milk. Blend well until you get a smooth cream with no lumps, you might need to stop and scrape the sides of your blender's container a few times.

3. Add in the agave syrup, nutritional yeast, vanilla powder, and salt. Blend again until completely combined and finally add in the coconut oil; the cream should look creamy and smooth.

4. Transfer to an airtight container, cover the surface with plastic wrap, put the lid on and refrigerate overnight to let the cream set. This is optional, though; you can assemble the cups the same day.

For the Walnut Coffee Crumble:

1. Place all the ingredients in your food processor and pulse until crumbled.

2. If you have a powerful food processor be careful not to over-process and end up with a walnut paste.

For Assembly:

1. Alternate different layers of crumble and cream, beginning with the walnut crumble and ending with the cream until you fill all your cups.

2. Decorate with a generous amount of raw cacao powder and refrigerate before serving.

Notes

Don't worry if you don't have enough time to soak the nuts overnight, it'll be enough if you let them rest in warm water for about 1 hour as long as you have a powerful blender or food processor. It is not recommended to use maple syrup for the cream cause it'll make it look darker. The rum is completely optional and if you want to make a 100% raw recipe then you'll have to leave it out. The same goes for the coffee used in the crumble, if you are a purist you can eliminate it but then it won't taste as close as the real Tiramisu.

Nutritional Information

Per Serving: Calories: 422 | Carbs: 22g | Fat: 33g | Protein: 8g | Sodium: 25mg | Sugar: 16g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Gemma Gonzalez - See My Recipes

Always sweet, sometimes chocolatey desserts and breakfasts inspired by the classics. I am a self-taught baker from Barcelona who is addicted to dark chocolate and loves health, fitness and all homemade things. I'm the multitasker girl behind Cinnamon Girl, my dessert blog that allows me to put together two of my most favorite things: photography and good food.

"Corporations Are People, My Friends."

Our companies are known for creating products that enhance people's lives.  Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our companies are known for creating products that enhance people's lives.  Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.   Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

Hi, I am Anu, an Engineer by profession and a foodie cum by heart. When I am not tinkering with my computer at work, I am tinkering with my pots &; pans at home. You will find me either cooking or eating or reading about food or watching food shows. I am the author of One Teaspoon of Life.

Activism and Sustainability:

• Gun Safety & Gun Laws

• Cruelty Free

• Death Penalty

• Demand Action

• Sustainable Action Network

Fairness and Equality:

• Grammy District Advocacy

• Privatization

• Voters Issues & Gerrymandering

• Private Prisons & the War on Drugs

• Finance, Housing & the Economy

Corporate Responsibility:

• Candidates, Bills, Laws & Protections

• Wildlife & Oceania

• Labeling & Transparency

• Comprehensive Captivity & Hunting Results Databases

Plantain Tartlets with Guacamole, Spicy Lime Cauliflower Steaks, Hot n Spicy Mexican Street Corn

Plantain Tartlets Stuffed With Guacamole

Cooking Time - 10 Minutes

Ingredients

For the tartlets:

• 2 plantains or green bananas

• vegetable oil for frying

For the Filling

• 1 tomato 

• 1/2 cup sweet corn 

• 1/2 bunch of cilantro 

• 1 avocado juice of half lemon 

• 2 garlic cloves pepper salt

Preparation

Peel the plantains and cut them into slices.Heat a large amount of oil in a frying pan and fry the plantain slices for 30 seconds and drain them.To make the tarts we need an oven tray for muffins. With the banana slices cover the bottom and the edges of each mold by smashing them a bit with the fork. Bake the tarts for 5-10 minutes at 350ºF.Prepare the filling. Mash the avocado and mix it with the lemon juice, salt, pepper, chopped garlic, chopped tomatoes, cilantro and corn.Fill the tarts and serve.

Yana Chistyakova - See My Recipes

Comforting meat-free dinners that are varied, colorful, and delicious. Vegan food has always called my attention because it is varied, colorful, and delicious; there are surprising combinations which create extraordinary and unexpected tastes. However, the most important fact is that no animal has to get hurt in order to eat well. I went vegan in 2011 and it was the best choice I have ever made. First, I did it to save animals, but then later I realized how beneficial it was for both the environment and health. I love trying new recipes and share my vegan creations with everyone, that is why I started my blog Vegspiration, where anyone can find something to get inspired and take the path towards veganism.

Spicy Lime Cauliflower Steaks

Since cauliflower steaks essentially absorb any flavor you cook them in, they can be made in countless different ways! In this particular recipe, they are seasoned with lime, paprika, cumin, and agave nectar for a touch of sweetness. Simple, quick, and extremely flavorful!

Ingredients

For the Spicy Lime Cauliflower Steaks:

• 1 large head of cauliflower

• 1/4 cup olive oil2 limes, zest and juice

• 2 garlic cloves, finely grated

• 1 teaspoon agave nectar

• 2 tablespoons smoked paprika

• 1 tablespoon cumin

• 1 teaspoon salt 1/4 cup finely chopped cilantro leaves

• Lime wedges, to serve

For the Raw Vegan Chimichurri:

• 1/2 cup parsley leaves

• 1/2 cup cilantro leaves

• 3/4 cup olive oil

• 1/4 cup red wine vinegar

• 3 garlic cloves

• 1 teaspoon red pepper flakes

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

Preparation

Start by washing and cutting the cauliflower into thick steaks, the remaining florets can be saved and used for another dish or juicing.Mix all ingredients, except the cilantro, in a small mixing bowl, brush the cauliflower steaks, and then use the remaining sauce in the pan.Fry the steaks in medium-high heat for 3-5 minutes on each side. The steaks are ready when the cauliflower steaks turn softer and have a nice golden color.Serve with some freshly squeezed lime and cilantro.To eat the steaks with some raw vegan chimichurri sauce, all you need to do is blend all the ingredients in a food processor and pulse for 15-20 seconds.

Notes

Final cooking time will depend on how thick you cut the steaks and on the heat level. The original recipe of the cauliflower steak is adapted from The Kitchn. The chimichurri recipe was adapted from Tastes Lovely.

Natalie Yonan - See My Recipes

Natalie Yonan is a raw chef and recipe developer, she's the blogger behind Happy Health Blog. She combines her biggest passions of healthy foods and beauty by creating delicious, stunning, healthy and easy to make dishes that inspire people to bring more plant foods into their diets. She travels the world, experiments in the kitchen, and she's started her own raw dessert company and set up workshops to share her passion for food with the world.

Hot n’ Spicy Mexican Street Corn

Grilled sweet corn sprinkled with cayenne pepper, drizzled with chipotle-spiked sauce and topped with fresh cilantro!

Traditional street corn is served with cotija cheese, a seasonal cheese named after a town in Mexico. This sauce is hot

Ingredients - For the Corn:

• 4 ears of corn

• Extra virgin olive oil

• Sea salt

• Cayenne pepper

For the Chipotle Mayo:

• 1/4 cup vegan mayo

• 1 chipotle pepper in adobo sauce

• 1 tablespoon lime juice

• Fresh cilantro to garnish .

Preparation

1. Drizzle shucked corn with olive oil and sprinkle with sea salt and a small dash of cayenne pepper.

2. Place on a hot grill and rotate a quarter of a turn ever 2-3 minutes until corn is tender and has light grill marks, around 10 minutes.

3. Meanwhile, place mayo, chipotle pepper in adobo sauce and lime juice in a food processor. Blend until creamy.

4. Drizzle hot corn with chipotle mayo and garnish with fresh cilantro leaves.

Nutritional Information

Total Calories: 677 | Total Carbs: 177 g | Total Fat: 22 g | Total Protein: 23 g | Total Sodium: 986 g | Total Sugar: 38 g Calculation not including olive oil or salt.

Crissy Cavanaugh - See My Recipes

Easy-to-make, nourishing recipes for busy families. Crissy is a registered dietitian, wife, mom and creator of the blog where she shares easy-to-make, nourishing recipes for busy families. She has a passion for helping others find balanced health and wellbeing through a healing diet.

"Corporations Are People, My Friends."

Our companies are known for creating products that enhance people's lives.  Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our companies are known for creating products that enhance people's lives.  Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.   Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

Hi, I am Anu, an Engineer by profession and a foodie cum by heart. When I am not tinkering with my computer at work, I am tinkering with my pots &; pans at home. You will find me either cooking or eating or reading about food or watching food shows. I am the author of One Teaspoon of Life.

Activism and Sustainability:

• Gun Safety & Gun Laws

• Cruelty Free

• Death Penalty

• Demand Action

• Sustainable Action Network

Fairness and Equality:

• Grammy District Advocacy

• Privatization

• Voters Issues & Gerrymandering

• Private Prisons & the War on Drugs

• Finance, Housing & the Economy

Corporate Responsibility:

• Candidates, Bills, Laws & Protections

• Wildlife & Oceania

• Labeling & Transparency

• Comprehensive Captivity & Hunting Results Databases

Recipe of the Week, Strawberry Rhubarb Crumble & Pistachio Avocado Ice Cream

Strawberry Rhubarb Crumble

Ingredients

Filling

• 2 and 1/2 cups rhubarb, chopped into 1” pieces

• 2 cups strawberries, chopped

• 1/2 cup pure maple syrup

• 1 teaspoon cinnamon, ground

• 1/2 teaspoon vanilla extract

• 1 tablespoon arrowroot powder

Crumble and Topping

• 1 and 1/4 cups GF rolled oats

• 1 cup walnuts

• 1/2 cup unsweetened shredded coconut

• 4 tablespoons unrefined coconut oil, melted

• 2 tablespoons pure maple syrup

Preparation

1. Preheat the oven to 350°F and grease an 8″x8″ baking dish with coconut oil

2. Add all filling ingredients to a large bowl and stir to combine. Let the mixture sit for at least 10 minutes while preparing the crumble

3. Throw in all topping ingredients in the food processor and pulse a few times to coarsely chop into crumbs

4. Pour the fruit mixture into the baking dish and top with the crumble.Bake in the oven for about 40-45 minutes or until the topping is golden and the fruit is bubbling.

5. Let it cool for 30 minutes and serve warm or at room temperature. Store leftovers at room temperature for up to 2 days or in the fridge for a week

Mitra Shirmohammadi - See My Recipes

Delicious, nourishing plant-based meals and desserts. Mitra is a Holistic Nutritionist, foodie, recipe developer, nature lover, and adventure seeker. Besides creating delicious nourishing recipes for clients and companies, she is passionate about helping women with weight and body image issues become their absolute best and live the dream life they desire. She offers private and group coaching, meal plans, and tons of tasty recipes on her website nutriholist Load Less

Pistachio Avocado Ice Cream

Ingredients

For the pistachio nut butter:

1 cup pistachios

For the ice cream:

2 avocados

1/4 cup maple syrup

1 teaspoon vanilla extract

Preparation

Prepare the pistachio nut butter:

Add the pistachios to a food processor and process until they are broken down into a thick and creamy nut butter. This will take approximately 5 minutes, and you may need to stop one or two times to scrape the sides and help it along. Set aside.

Prepare the ice cream:

Set aside a 9 × 5 loaf pan.Add all ingredients for the ice cream to the food processor with the pistachio nut butter, and process until everything is well combined and smooth.Pour the ice cream mixture evenly into the loaf pan.

Assembly:

Tightly cover the loaf pan and place in the freezer overnight, or until the ice cream is firm.Store in an air-tight container in the freezer until ready to serve because the ice cream will get soft if left out at room temperature.

Clean Desserts, Karielyn Tillman - See My Recipes

Excerpted from Clean Desserts: Delicious No-Bake Vegan & Gluten-Free Cookies, Bars, Balls, and More by Karielyn Tillman, with permission from Skyhorse Publishing, Inc. Copyright 2019 by Karielyn Tillman. Featuring vegan, gluten-free, and no-refined sugar recipes (that are simple and easy to make), Clean Desserts uses real food ingredients like nuts, seeds, nut butters, and dates to whip up guilt-free cookies, bars, balls, and classic candy bars, as well as no-bake cheesecakes, tarts, and ice cream! Complete with photographs, Clean Desserts will change the way you feel about dessert!

"Corporations Are People Too My Friends."

Our companies are known for creating products that enhance people's lives.  Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our companies are known for creating products that enhance people's lives.  Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.   Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

Hi, I am Anu, an Engineer by profession and a foodie cum by heart. When I am not tinkering with my computer at work, I am tinkering with my pots &; pans at home. You will find me either cooking or eating or reading about food or watching food shows. I am the author of One Teaspoon of Life.

Activism and Sustainability:

• Gun Safety & Gun Laws

• Cruelty Free

• Death Penalty

• Demand Action

• Sustainable Action Network

Fairness and Equality:

• Grammy District Advocacy

• Privatization

• Voters Issues & Gerrymandering

• Private Prisons & the War on Drugs

• Finance, Housing & the Economy

Corporate Responsibility:

• Candidates, Bills, Laws & Protections

• Wildlife & Oceania

• Labeling & Transparency

• Comprehensive Captivity & Hunting Results Databases