Extra crunchy raw vegan kale chips made with spicy sesame cheese. When I say extra crunchy I mean it! The vegan cheese sauce dehydrates into a thick and delicious cracker like crust. Think cheese-it crackers, but chip style and crunchier. This recipe requires a dehydrator for super crunch, since we don’t want to degrade the fiber of the kale by …
The Peruvian dish, Papa a la Huancaína, is spicy creamy cheese sauce over boiled potatoes. In this recreated version I will be making a spicy raw vegan cheese sauce made from seeds, veggies and spice. This is a recipe remake to answer Ivania’s question on my Vegan Sesame Cheese post. I love trying to recreate your favorite meals, so if …
Pak dong is a Thai sweet and spicy cabbage, carrot and spice ferment. Purple pak dong is a twist on the original pak dong inspired by Puckers Gourmet. If you like a crunchy, deep earthy spice, you’ll really like this new combination. If you like a sweeter and slightly softer combination, you’ll like the original better. The best way to eat pak dong, for me …
A simple vegan sesame cheese, dare I say raw vegan, made from sesame seeds, nutritional yeast, apple cider vinegar, and agar agar. Un-hulled sesame seeds have a very nutty flavor, almost a little smoky I’d say. If you like sesame seeds then you’ll really like this cheese. Since cashews are used in pretty much every cheese recipe nowadays, which makes …
These simple raw vegan, gluten-free and nut-free crackers are made from sunchokes, sesame seeds, hemp seeds, red pepper flakes, scallions, and sea salt. Together they create a cracker with a spicy kick and a nutty background from the sesame seeds. Sunchoke, also known as Jerusalem artichoke, is the perfect cracker base because it is starchy and a little sweet. They …
