Ani's Raw Food Essentials - Ani Phyo [36]
I will also show you how easy it is to make your own sauerkraut and cucumber pickles by soaking vegetables in a salt bath, then setting them aside to pickle. I’ll introduce you to Korean-inspired, probiotic-rich pickled vegetables called kimchi, made with garlic, ginger, and chili pepper. All are simple to make, but require waiting time for the fermentation to take place.
CHEEZES
A lot of people list dairy cheese as one of the more challenging items to replace in a vegan or raw lifestyle. The good news is that it’s easy to create tangy, creamy, delicious cheezes without worrying about dairy.
Raw vegan cheeze is made by blending or processing nuts and seeds into a cream- or pâtélike consistency. I add lemon juice to achieve a tartness like that of a fermented dairy cheese, and bit of garlic to add a savory flavor. Since all cheeze is salty, I add a pinch of sea salt, too. You can use these cheezes in the same way you would any dairy cheeze: on pizza; in sandwiches, burgers, wraps; and on salads.
I’ll start by showing you how to make Basic Cheeze. The consistency is similar to that of ricotta or whipped cream cheese. Unlike dairy cheeze, Basic Cheeze won’t become stringy when melted. Adding more water will create a smoother, melted sauce consistency that works great on nachos and as a dip.
A second style of cheeze is dry and crumbly, just like Parmesan. It’s my Rawmesan Cheeze made of ground nuts with a bit of garlic and salt. It’s easy to make and can be used as you would a dairy Parmesan, sprinkled onto soups and pizzas.
All my cheezes are full of protein and calcium and don’t cause inflammation nor raise cholesterol levels the way dairy does. If you’re transitioning to raw foods, you can use these dairy-free cheezes in your cooked food recipes, such as macaroni and cheese or enchiladas; you can also just sprinkle them onto your salad or use as a dip for vegetables, for some tasty, animal-free protein.
These cruelty-free versions of cheese are made with nuts and seeds full of minerals that will keep your skin clear and radiant, and your body lean and strong.
Clean Karma Is Eco Green
THE UNITED NATIONS REPORT “Livestock’s Long Shadow” says that the production of livestock creates more greenhouse gases than does all of our planet’s transportation industry.
Per person per year, the average carbon emissions from an animal product-based diet are eleven tons, whereas the emissions on a plant-based diet are only six tons. That’s almost half.
To make food for an animal-based diet, it takes three acres of land and 2,500 gallons of water a day. A plant-based diet needs only a sixth of an acre of land and 300 gallons of water a day. That’s of the land, and eight to nine times less water.
According to the USDA, one acre of land can produce 20,000 pounds of vegetables, but only 165 pounds of meat.
In addition to being better for our health, you can see how enjoying more plant-based, whole, raw foods helps our planet.
BASIC CHEEZE
MAKES ABOUT 2 CUPS
This is the base recipe for raw vegan cheeze. Try using your favorite nuts and seeds—such as almonds, cashews, Brazil nuts, pumpkin seeds, sunflower seeds, and macadamia nuts—to add variety to your flavors and textures.
1 teaspoon coarsely chopped fresh garlic
½ teaspoon sea salt
2 cups of your favorite nut or seed
¼ cup fresh lemon juice (from about 2 lemons)
¼ cup water, as needed
Place the garlic and salt in a food processor and process into small pieces. Add the nuts or seeds, and process into small pieces. Add the lemon juice and water; process to mix well. Add more or less water to reach your desired consistency.
Will keep for 4 to 5 days in the fridge.