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Orsolya Csernák posted an update
Level:
Scoolinar
The best thing about this orangish pepper is that it was initially totally green, and it magically transformed into orange while frying. I enjoyed preparing this 99% vegan risotto with fried onion and the ‘green’ pepper. For the mantecatura, I used butter and vegan cheese today because it’s a vegetable day.
Sussan Estela Olaya, Mandie Lowe and Sol Damiani6 Comments-
Level:
Scoolinary Team
You just gave me a craving @orsolya-csernak And Vegan: that doubles its perfection. What is that vegan cheese made from? Did you make it yourself? Please tell us more about that Vegetable day 🙏 I know there are too many questions but #bornasacuriousperson 😅
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Level:
Scoolinar
Dear Sol, never stop being curious. 🙃🙂🙃🙂 I appreciate your questions. 🥰 Let me answer them one by one.
1. Vegan cheese: Unfortunately, I can’t make vegan cheese yet. In fact, I would be interested in learning about it. Does #Scoolinary have it in the assortment❓️ The vegan cheese I like is based on coconut milk.
2. My vegetable day: I’ve been following a diet consisting of four days: meat day, fruit day, vegetable day, and pasta day.🥩🍒🥕🍝 This routine helps me avoid eating too much pasta, for example, and keeps my body in balance 🧜♀️🙂-
Level:
Scoolinary Team
Haha I love your vibe @orsolya-csernak 😍 About Vegan cheese: I’ll look up for it and be right back at you with an answer. And I applaude you on that diet. Seems to be so healthy! I would add an “ice cream day”
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Level:
Scoolinary Team
Hi @orsolya-csernak I’m afraid we don’t have a Scoolinary recipe for vegan cheese.
However, here’s one I recommend:Ingredients:
– 1 cup raw cashews
– Juice of 1/2 lemon
– 1/8 tsp garlic powder
– Sea salt
– 1/2 cup water
Step-by-Step Instructions:
1. Place the raw cashews in a bowl and add boiling water to cover them completely. Let them soak for 15 minutes to soften, making it easier to achieve a smooth texture when processing.
2. After the soaking time, drain the cashews and rinse them under cold running water. Place them in the container of a hand processor or a high-powered blender.
3. Add the lemon juice, garlic powder (if using), salt, and water.
4. Process thoroughly for a few minutes to form a homogeneous and smooth paste. At this point, if desired, you can add a little more water to achieve the consistency you want.
5. Once the cashews have completely disintegrated, and you have a smooth and creamy consistency, the cheese is ready. Store it in the refrigerator for up to 5 days in a tightly sealed container.
Note: If you want to use the cheese for desserts, simply omit the garlic powder.
Please let us know if you try it 😉
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Level:
Scoolinar
@Sol Thank you so much!!! I’ll definitelly try it.
AND You said “garlic power “… 😀😀😀 Do your comment is my answer to accomplishing Bonus2 😉😉😉😉
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Level:
Scoolinary Team
Hi @orsolya-csernak The BONUS TRACK 2 was accomplished by Mandie Lowe (the first to share the 2 recipes containing garlic we asked) 😉 Stay tunned than our Scoolithon ends next Wednesday and there will be one or two more BONUS TRACKS to go!
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