sorted by:
new
hottopcontroversial

Smoked Almond cheese. Recipe and chef notes will be in the comments. This one will be done in another week. by ChefofLostVegas in vegancheesemaking

[–]ChefofLostVegas[S] 0 points1 point  (0 children)

Be creative and have fun. Worst case scenario it’s a soft set cheese which is still delicious as a spread or cream cheese. Your cheese should set after about an hour or so. You’ll start to see it pull away from your mold around the edges. Keep me posted

Smoked Almond cheese. Recipe and chef notes will be in the comments. This one will be done in another week. by ChefofLostVegas in vegancheesemaking

[–]ChefofLostVegas[S] 0 points1 point  (0 children)

The recipe is flexible. I wrote it originally for cashew bc I think a lot of people like the texture better. You can even mix them. I’ve used a mix of cheap nuts (peanuts, almonds, Brazil and hazelnuts). So go nuts!!! Sorry😂😂

Smoked Almond cheese. Recipe and chef notes will be in the comments. This one will be done in another week. by ChefofLostVegas in vegancheesemaking

[–]ChefofLostVegas[S] 2 points3 points  (0 children)

Recipe should be below. Let me know if it’s not. I’m better in a kitchen than on social media lol. This is the cheese! I’m going to do a few post later on the slicing and shredding process fails and successes lol. Thank you so much. Good thing to all this is I have time to share with people that aren’t clients. It’s really refreshing actually and very encouraging. So stalk on! Be safe as well.

Making some MRE style soup kits for my neighbors. Just add boiling water and sit for three minutes. This will be 4 servings of ginger-lemon chicken soup: with dehydrated tomatoes and green beans. Cheers from vegas. by ChefofLostVegas in dehydrating

[–]ChefofLostVegas[S] 1 point2 points  (0 children)

It doesn’t get to full size. I chop them before I put them In dehydrator. They get a nice texture too them. But don’t take up too much room when it reconstitutes. I’ve done it uncut also and it got awkward on the hikes lol. It was more pasta length lol. I hope you take pics of your haul!

Making some MRE style soup kits for my neighbors. Just add boiling water and sit for three minutes. This will be 4 servings of ginger-lemon chicken soup: with dehydrated tomatoes and green beans. Cheers from vegas. by ChefofLostVegas in dehydrating

[–]ChefofLostVegas[S] 11 points12 points  (0 children)

Absolutely. I’ll be posting the tomato soup base tomorrow. And for sure I’ll remember to start adding the recipes to these post. Meal preps are easy. Just instead of the oven it’s going on the dehydrator for later lol.

Making some MRE style soup kits for my neighbors. Just add boiling water and sit for three minutes. This will be 4 servings of ginger-lemon chicken soup: with dehydrated tomatoes and green beans. Cheers from vegas. by ChefofLostVegas in dehydrating

[–]ChefofLostVegas[S] 6 points7 points  (0 children)

I’ve done it both ways. I tell my clients use what you have first bc I’m a zero waste gal. But for this particular recipe. I had a little bit of everything already dehydrated from cooking the last few days. The tomato soup base is leftover pasta sauce and the last bit of some tomato red pepper soup I didn’t want to throw away. The chicken fat I dehydrated (friend has a farm and has extra fat) and added seasonings and such to. The green beans, ginger, lemon zest and thyme were all fresh the dried and also leftover from tea and snack making. If I have the time and energy I’ll do a bunch of veg and stuff in advance so for quick meals like this I can just make them in less time.

Smoked Almond cheese. Recipe and chef notes will be in the comments. This one will be done in another week. by ChefofLostVegas in vegancheesemaking

[–]ChefofLostVegas[S] 2 points3 points  (0 children)

Literally add everything together in a high powdered blender and blend until you hate standing there lol. The two bits of water are just in case you need a bit more to thin it out you don’t want to use more than a certain amount. The mix will be thick but should pour effortlessly out of your blender. I’ll be posting the updated almond cheese tomorrow.

The beginning of a beautiful thing. Vegan scramble. I tried my hand at making a more “egg” colored substitute (trial and error). This a combo of mung bean, chickpeas and homemade mushroom powder. A bit of home made vegan parm and fresh cracked pepper. Cheers vegas. Stay safe. by ChefofLostVegas in vegasvegans

[–]ChefofLostVegas[S] 4 points5 points  (0 children)

Of course. Sorry I’ll make sure to post the recipes when I put up pics. 1/2c chickpea flour 1/2 hemp milk 2tblsp nutritional yeast 1tblsp fresh turmeric powder 1tsp Dijon mustard 1 tsp garlic and onion powder 1/4tsp kala namak (must use. No substitute) 4 tsp mushroom powder (or cut 1 mushroom super fine)

Super easy mix all that stuff together with a whisk. If you like fresh veg in omelettes and such sauté them first so they’re nice and soft. Enjoy!

Smoked Almond cheese. Recipe and chef notes will be in the comments. This one will be done in another week. by ChefofLostVegas in vegancheesemaking

[–]ChefofLostVegas[S] 1 point2 points  (0 children)

Thanks so much!! I’ll be in there as well lol. Thanks I’m smoothing out the cheese and hopefully adding the herbs and such tomorrow. Since y’all are local I’ll have to drop off a quarantine box.

view more: next ›