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Recipes
Vegan Pimento Cheese Dip
By Maverick19
Place all ingredients in Vitamix or strong blender
- 1 1/2 cup raw cashews
- 1/2 cup water, or more
- 3 Tbsp lemon juice
- 2 tsp dijon mustard
- 1 tsp sri racha
- 2 Tbsp jarred pimento or more
- 1 garlic clove
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- ground black pepper
- chive for garnish
Smoked Vegan Cashew Cheese
By Maverick19
Place half of the water and everything else, apart from the agar, into a Vitamix or strong blender
- 1 cup raw cashews
- 1/2 cup nutritional yeast
- 1 Tbsp smoked paprika
- 1 Tbsp maple syrup
- 1 Tbsp agar
- 1 clove garlic
- 1 lemon, juiced
- 1/4 tsp turmeric
- 1/4 tsp cayenne
- 1 1/2 cups water
- pinch of kosher salt
Italian Wedding Cookies
By Maverick19
Preheat oven to 350 degrees F
- 6 1/2 cups A/P flour
- 6 1/2 tsp baking powder
- 1 cup sugar
- pinch salt
- 2 1/2 sticks butter, softened
- 6 eggs
- bottle of anise
- 1 cup milk
- For Icing:
- 4 cups powder sugar
- 5 Tbsp milk
- Food Coloring
- sprinkles
Anise Cookies
By Maverick19
Preheat oven to 350 degrees F
- 3 large eggs, room temp
- 2 1/2 cup A/P flour
- 1 cup sugar
- 1 Tbsp + 1/2 tsp baking powder
- 1/2 cup butter, softened
- 1 Tbsp anise extract, or more
- 1 tsp vanilla
- icing:
- 1 1/2 cup powder sugar
- 3 Tbsp heavy cream
- 1/2 tsp whole milk
- 1/2 tsp anise extract
- 1 drop any food coloring
- white nonpareils
Pistachio, Cranberry and Dark Chocolate Biscotti
By Maverick19
Preheat oven to 350 degrees F
- 2 1/2 cups farro flour
- 1 tsp baking powder
- 2 large eggs, room temp
- 3/4 cup cup granulated sugar
- orange zest of one orange
- pinch of salt
- 1/2 cup dried cranberries
- 1 cup shelled pistachios, divided
- 3.5 oz dark chocolate, 72%, melted
Venetian Carrot Cake
By Maverick19
Preheat oven to 350 degrees F
- 3 Tbsp toasted pine nuts
- 2 medium carrots, shredded (2 cups)
- 75 grams golden raisins
- 150 grams caster sugar
- 125 ml regular olive oil, plus some for greasing
- 1 tsp vanilla extract
- 3 eggs, room temp
- 250 grams ground almonds
- 1/2 tsp nutmeg
- zest and juice of 1/2 lemon
- rum extract
Mini Gorgonzola Popovers
By Maverick19
Makes 1 dozen
- 1 large egg
- 1/2 cup milk
- 1 Tbsp butter, melted
- 1/2 cup flour
- 1/4 tsp salt
- pinch black pepper
- 1 oz gorgonzola, crumbled
- 1/2 tsp dry thyme
Cannoli Cake
By Maverick19
Tastes just like a cannoli
- 2 1/2 cups A/P flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1 3/4 cup granulate sugar
- 3 large eggs, room temp
- 1 Tbsp orange zest
- 1 1/2 tsp vanilla
- 1/4 cup milk
- Frosting:
- 10 oz ricotta cheese
- 16 oz mascarpone cheese
- 3 cups powder sugar and more for thickening
- 1 tsp vanilla
- 1 tsp orange juice
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 10oz bag mini chocolate chips divided
Vegan Truffle Cheese
By Maverick19
You can use raw cashews or blanched almonds, soaked for 6 hours
- 1 cup cashews or blanched almonds
- 1 cup vegan yogurt
- 1/2 cup water
- 3 Tbsp tapioca starch
- 1 Tbsp + 1/2 tsp agar
- 1 tsp salt
- 1 tsp truffle oil
- 1 Tbsp truffle mustard
- 1 tsp truffle salt
Sicilian Caponata
By Maverick19
Use high quality olives in this caponata
- 1 eggplant, peeled and cut into 1/2 inch cubes
- salt, to taste and to coat eggplant
- 1/4 cup good olive oil, divided
- 1 cup celery, finely chopped
- 1 onion, finely chopped
- 1 clove garlic, minced
- 1/2 can plum tomatoes, drained and coarse chop
- 12 -18 green olives, pitted and coarse chop
- 1 1/2 Tbsp capers
- 1 Tbsp tomato paste
- 1 tsp minced oregano
- 2 Tbsp red wine vinegar
- 2 tsp sugar
- 1 tsp salt
- ground black pepper, to taste
- 2 tsp minced fresh parsley