Microwave Popcorn

Commercially-prepared microwave popcorn - for me - is too buttery and salty. We typically use a Crate & Barrel stovetop popper with a crank handle.

 

However, recently I came across this easy recipe to make your own microwave popcorn. It is much less expensive than what you might buy at the store, and it has endless seasoning possibilities.

 

 

Ingredients

• 1/4C popcorn
• 2t oil
• Pinch of salt

 

Directions

1. Place all ingredients into a lunch-size paper bag.
2. Fold over the top of the bag two times and staple twice.
3. Place on a plate and microwave for about 2 minutes, or until popping has slowed to one pop every 4-5 seconds. For my microwave 2 minutes at 90% power is the right combination.

 

Douglas G Pratt, 2013

Smoky Pesto Cashew Cheez

Caprese, made with fresh mozarella cheese, tomato, and basil, is a classic Italian appetizer. The cheese resulting from the recipe below is perfect for homemade caprese, especially since the basil is incorporated as part of the cheese.
 

In a previous post I shared a recipe for Vegan Cheese. This recipe for Smoky Pesto Cashew Cheez is also a nondairy cheese. Made with fresh basil pesto, this cheese is delicious! As soon as it was solid enough to slice we tried some.

Preparation

Lightly oil a 9x5 loaf pan or 6-cup round Rubbermaid container.

Ingredients

• 2C raw cashews, roughly chopped
• 3T lemon juice
• 1 1/2t olive oil
• 1/2t Liquid Smoke
• 1/4C nutritional yeast flakes
• 2t salt
• 1/2t onion powder
• 1/2t garlic powder
• 3T agar powder
• 3C water
• 1C quick, oil-free pesto

Directions

1. Place all ingredients EXCEPT agar powder, water, and pesto into a blender.
2. In a medium sauce pan, combine the water and agar powder. Mix well. Bring to a boil and reduce to a simmer for about 5 minutes, until agar powder is dissolved into the water.
3. Pour the agar mixture into the blend and blend ingredients until creamy and smooth. We use a VitaMix on high speed.
4. Transfer the mixture to the prepared pan.
5. Stir in the pesto until distributed evenly throughout the cheese.
6. Place container on a rack and allow to cool. Once cooled to approximately room temperature, place in the refrigerator.

This recipe is modified from AnUnrefinedVegan.com - not ANunRefinedVegan as I first thought!

Douglas G Pratt, 2013

Quick Oil-free Pesto

Use this delicious, fresh pesto for Smoky Pesto Cashew Cheez.

Ingredients

2C fresh basil leaves

2 cloves garlic, peeled and roughly chopped

dash ground black pepper

Directions

Combine all ingredients in a food processor and pulse until the garlic and basil are finely chopped.

Douglas G Pratt, 2013