Caraway Seeds

Raw Vegan Caraway and Dill Cheese

Ingredients: yields about 2 cups

• 1/2 cup water
• 2 Tbsp fresh lemon juice
• 2 Tbsp tahini
• 1/2 cup cashews, soaked 2+ hours
• 1/4 cup nutritional yeast
• 2 tsp ground caraway seeds
• 1 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1 tsp dried dill
• 1 tsp whole caraway seeds

Agar gel:

• 1 cup water
• 1 1/2 Tbsp agar powder

Preparation:

1. Set aside a 2 cup storage container. You can use any shape or mold.
2. In a high-speed blender add 1/2 cup water, lemon juice, tahini, cashews, nutritional yeast, ground caraway seeds, salt, garlic powder, onion powder, and black pepper. Blend until smooth, no grit should be detected. We will add the caraway whole seeds and dill towards the end.
3. In a small sauce pan bring 1 cup water to boil. Slowly add the agar stirring with whisk. Reduce the heat and simmer, whisking often, for 5 to 10 minutes, or until completely dissolved.
4. Before adding the agar gel to the blender, get a vortex going in it.
5. Slowly pour the agar gel into the blender.   Working quickly. Process until completely smooth, scraping down the sides of the blender jar as necessary. Quickly add the dill and caraway seeds and just blend it in for a few seconds. Leave bits and pieces for visual and texture purposes.
6. Pour into container and cool uncovered in the refrigerator.
7. When completely cool, cover and chill several hours. To serve, turn over the container to release and slice.
8. Store covered in refrigerator.  Will keep 5 to 7 days.

Enjoy!

Mango Caraway Smoothie (ง︡’-‘︠)ง

Ingredients:

• 1 scoop protein blend (vegan coconut)
• 1/2 mango (or 1/4 rockmelon)
• 1 tsp organic green banana flour
• 1/4 tsp caraway seeds
• 1 tsp cacao
• 1 tsp cinnamon powder
• 2-3 tbsp coconut cream
• 1/4 cup baby spinach
• 1/2 one celery stalk
• 1 scoop greens plus powder
• 1 tsp of fresh ginger
• handful of ice cubes
• 1/2 cup purified water

Method:

1. Blend all ingredients together and enjoy.

Recipe Source: www.lyndagriparic.com

Sun-Dried Tomato Couscous with Fennel & Caraway Seeds

Ingredients:

• 1½ cups of couscous
• 2 cups of water
• 5 tablespoons of tomatoe paste (or make your own with 7 sundried tomatoes in oil, 2 cloves of garlic, 2 tbsp veggie broth & teaspoon lemon juice – put into food processor and process into paste)
  pinch of salt & fresh ground black pepper

Fennel Salad:

• 2 small fennel bulbs
• handful of mint, chopped
• 3 teaspoons of caraway seeds toasted
• 1 lemon squeezed of juice
• 1 tablespoon olive oil
• pinch of salt & fresh ground pepper

Instructions:

Couscous:

1. Boil 2 cups of water. Put couscous into a bowl and pour the water over. Add the tomato paste, stir and cover the bowl with a plate for 10 minutes.
2. Meanwhile, make fennel salad

Fennel Salad:

1. Whisk together lemon juice and olive oil dressing. Add salt and pepper to taste
2. Grate 2 small fennels
3. Toss with chopped mint and dressing.
4. Put couscous on a large plate.
5. Top the middle with fennel salad. Garnish with caraway seeds or toasted nuts.

Bon Appétit!

Recipe Source: www.ordinaryvegan.net