Dear (((EveryBit))) Readers,
It’s June already!
One of my very favorite months. Summer starts and brings its magical elements. The constant Florida sunshine, the intense yet refreshing storms, and the tropical smell of the ocean during Summer days make us feel alive and content. Summer is the time to make memories, the month of June itself, makes it easy for us to make happy memories, we celebrate our beautiful flag and even celebrate Martini! Did you know National Martini Day is on June 19th? Yep! Summer starts and we celebrate National Martini Day, how convenient! In this issue I’m going to list the four major health benefits of a vegetarian diet.
This month I’m bringing a vegan cheese recipe that is a life-saver for vegan cheese lovers and simply delicious. Even if you’re not a vegetarian, knowing how to make cheese just makes you that much cooler, and it’s a perfect appetizer to serve while celebrating the arrival of Summer and National Martini Day. Enjoy!
A Glance at Vegetarianism: The four major benefits of a well-planned vegetarian diet are:
1) Reduces your chance of obesity;
2) Reduces your risk of heart disease;
3) Lowers your blood pressure;
4) Lowers your risk of type 2 diabetes;
If you’re suddenly interested in reading more, please do yourself a favor and google “vegetarian diet benefits”, I can promise you, you are going to be amazed.
Remember to ALWAYS talk to your doctor before changing your diet!
Quote of the Month: “Every accomplishment starts with the decision to try.”
Recipe: Vegan cheese, the perfect substitute for dairy cheese, it’s really delicious and easy to make. You can also use this cheese to make a marinate with a selection of olives, oils and spices. Enjoy this delicious, convenient and cruelty-free old time lover.
Ingredients for the Vegan Cheese:
2 cups raw cashews
2 cloves garlic, minced (2 cloves yield ~1 Tbsp)
1/2 tsp garlic powder (plus more to taste)
1 medium lemon, zested
1/4 cup lemon juice (2 medium lemons yield ~1/4 cup or 60 ml)
1/2-3/4 cup water
2 Tbsp nutritional yeast
1/2 tsp sea salt
2 Tbsp olive oil
FOR SERVING
2 Tbsp finely minced fresh dill
Instructions
Place cashews in a bowl and cover with cool water. Cover with plastic wrap and set in the refrigerator to soak for 12 hours*. If you can’t get to them right away, drain, place back in bowl, and cover with plastic wrap. They will keep refrigerated for 24-36 hours.
Once soaked, drain cashews thoroughly and add to food processor. Add minced garlic, garlic powder, lemon zest, lemon juice, water (starting with lesser end of range), nutritional yeast, salt and olive oil.
Process until very creamy and smooth, scraping down sides and adding additional water as needed. Then taste and adjust seasonings as needed, adding more lemon zest for tartness, nutritional yeast for cheesiness, garlic for zing, or salt for flavor + balance.
Place a fine mesh strainer (or colander) over a large mixing bowl, and lay down two layers of cheesecloth (or a clean, fine, absorbent towel).
Use a spatula to scoop all cheese over the cheesecloth, then gather the corners and twist the top gently to form the cheese into a “disc.” Secure with a rubber band.
Place in refrigerator to set for at least 6 hours, preferably 12, or until excess moisture has been wicked away, and it holds its form when released from the cheesecloth.
To serve, unwrap from cheesecloth and gently invert onto a serving platter. Reform with hands or cheesecloth as needed, then coat with chopped herbs and a bit more lemon zest (optional). It is fragile, so handle gently.
Enjoy chilled with crackers or vegetables. Cheese will hold its form for 1-2 hours out of the refrigerator, but best when chilled. Leftovers keep well covered in the refrigerator up to 5 days.
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