cashew ricotta cheese pizza /  by Lindsey | Dolly and Oatmeal

dsc_0187.jpg

for all my vegans out there, or lactose intolerant people, this recipe is for you! of course, this is also for people who want to make homemade cheese deriving from nuts. all-in-all, the cheese was pretty good (still not as tasty and amazing as real homemade ricotta cheese).  it stood up to dairy ricotta pretty well on pizza and i'm looking forward to using it in pasta, and with these little guys.  the taste was a bit on the sweet side (much like a cashew nut). i've read that nutritional yeast adds more of a cheesy flavor, perhaps next time i'll try it out.  as far as the pizza goes in this recipe here, you can obviously choose whatever toppings you like.  the onion and zucchini were really tasty and married well with the cheese.  likewise, the fresh chopped garlic tasted awesome with the tomatoes and cheese.  i'm quite confident that whatever toppings you choose it will work well with the cashew ricotta.

*i don't tolerate bread that well.  therefore, i use sprouted tortillas when i make pizzas.  i get the  ezekial brand at my local fairway supermarket.  however,  i've been told that they're not that easy to find.  i assume that most whole foods markets carry them, as well as health food stores, or large supermarkets.  but you can just as easily use regular tortillas, or pizza dough.

adapted from The Simple Veganista

makes about 2 cups of cheese

• ingredients:

1 1/2 cups raw cashews, soaked

1/2 cup water

1 tablespoon apple cider vinegar

2 garlic cloves

1 teaspoon chopped oregano

1 teaspoon chopped parsley

sea salt and pepper to taste

• directions:

soak the cashews for at least 2 hours, make sure the water covers the cashews

drain cashews and place all the ingredients in a blender (you can also use a food processor), blend scraping down the sides.  adjust seasoning

chill in the refrigerator.  the cheese will stiffen up a bit and will take on the flavor a bit more

// pizza

makes 4 mini pizzas

pre heat oven to 375°

prepare a baking sheet with parchment paper

• for the zucchini pizza:

2 mini sprouted tortillas

4 tablespoons cashew ricotta cheese

1/4 of a red onion

1 small zucchini

drizzle of basil oil

• for the tomato + garlic pizza:

2 sprouted tortillas

4 tablespoons cashew ricotta cheese

2 vine tomatoes, sliced thinly

one clove (or 2) of garlic, chopped

• directions:

coat both sides of the tortillas with a thin layer of olive oil.  place tortillas in oven for about 3 minutes (until the edges are slightly crispy).  remove from oven and top your pizzas.

bake pizza for 6-8 minutes, until slightly browned

slice and enjoy

fresh + dirty /  by Lindsey | Dolly and Oatmeal

irish soda bread x 2 /  by Lindsey | Dolly and Oatmeal

dsc_0119.jpg

soda bread is easily my favorite baked good.  whether it's fresh out of the oven, a few days old, slathered with butter or jam, or plain, soda bread is one of those foods that speaks to me.  i chose to post two irish soda bread recipes - one is grain and gluten free soda bread that is almond-based.  the other is a whole wheat recipe that resembles a more traditional st. patty's day soda bread (i figured i shouldn't deprive poor frank of some soda bread just because i can't eat wheat).  i was curious as to how the gluten free/grain free soda bread would compare to the wheat soda bread.  i have to say its consistency is obviously different, but the taste was spot on!  needless to say, i was impressed.  in any event, whichever soda bread recipe you choose you will not be disappointed!

the whole wheat soda bread recipe (which is seen above on the dish towel) originally called for 4 cups whole wheat flour.  i substituted 2 cups with whole wheat pastry flour just to make it a little softer and not as grain-y. the recipe does not call for any sweetener, i chose not to add any simply because i don't like my soda bread sweet, plus i figured it's healthier without the sugar.  if you do want to add sugar, i would say 1 tablespoon + 1 1/2 teaspoons should sweeten things up a bit.  also, i used yogourt here.  alternatively, you can substitute it with buttermilk, or even sour cream.  and lastly, because this was a real irish soda bread recipe, it did't call for currants (apparently that's an american thing), but i love currants, especially in soda bread!  so i added them.

// gluten free irish soda bread

recipe adapted from Elana's Pantry

pre heat oven to 350°

line a baking sheet with parchment paper

// ingredients

2 3/4 cups almond flour

1/4 teaspoon fine grain sea salt

1 1/2 teaspoons baking soda

1/2 cup dried currants

2 eggs (room temperature)

2 tablespoons raw honey

2 tablespoons apple cider vinegar

// directions

in a large bowl, combine the almond flour, salt, baking soda, and currants.  mix with a whisk

in a small bowl, whisk eggs with honey and apple cider vinegar

using a spatula, mix the wet ingredients into the dry ingredients

place dough on the parchment paper lined baking sheet and form dough into a flattened disk - about 8" across, and 1 1/2" tall

using a sharp knife, score the dough a half inch deep, making an "x" over the top

bake for 20 minutes. then, turn oven off and leave in the oven for another 10 minutescool bread before serving, and enjoy

// whole wheat irish soda bread

adapted from: the dish towel with no author

pre heat oven to 375°

line a baking sheet with parchment paper

// ingredients

2 cups stone ground whole wheat flour

2 cups whole wheat pastry flour

1 teaspoon baking soda

1 tablespoon baking powder

1 teaspoon fine grain sea salt

3/4 cup dried currants

1 egg, beaten

1 1/2 cups yogourt (i used 2% fage greek yogourt)

// directions

in a large bowl, mix flours, baking soda, baking powder, salt, and currants

in a medium bowl, beat egg and add yogourt - combine

add the wet ingredients to the dry - combine with a spatula

when dough gets crumbly, start kneading it

divide into 2 equal, slightly flattened rounds

slash the tops with a knife

bake for 35 minutes

enjoy your weekend and/or st. patty's day!