Summer Food

Do you remember when food was served and the only criteria was if you liked it or not? Now it seems that every meal has its considerations: “Gluten-free or not?”, “Peanut allergy?”, “Vegetarian?”, “Diabetic?”, “Locavore?”, “Ethical”? It’s a current theme and there was an interesting article recently in the NYTimes: “The Picky Eater Who Came to Dinner“.

This summer for example, it seems we’re cooking all day because there are many different diets to consider: from diabetic, to plant based to omnivore to (sometimes) picky eaters.

Isn’t it interesting that the “one size fits all concept” doesn’t work any longer?

I like to cook and many dishes can be adjusted to different needs quite easily. To get inspired, I looked at this wonderful (German) cookbook “Roh und Vegan” by Christl Kurz, a well known natural food chef in Germany, featuring beautiful, healthy and easy recipes. Yes, they are really easy! Don’t be discouraged by that cute little tower on the top left image, I won’t be making that any time soon, but there are many dishes that are not complicated and feature “normal” ingredients.

I don’t intend to eat only uncooked foods, but would love to incorporate more raw dishes into my diet. Here’s a raw pizza with air dried dough:

The “raw” lasagna below is essentially cutting zucchini in long very thin strips and layer them with a tomato pesto. I cheated on the pesto and used a store bought. Voil√† a wonderful summer dish.

Obviously my plating skills need to be improved, but I’m inspired.

Since then, I’ve made a biscuit with rice flour and almonds that was delicious and the raw desserts are next. In many of the recipes, the dough is air dried and I’m curious how they taste:
But the one image that immediately caught my eye, was this:

Nut Cheeses! There are plenty of recipes online, but I was seduced by the image above: Cheese made from different kind of nuts, with dried mushrooms, herbs and seeds.

Anybody ever tried to make nut cheeses – fermented or not?

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10 Responses to “Summer Food”

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  1. Vicki says:

    I haven’t tried nut cheeses yet, but my cousin made some delicious ones for a baby shower last month! They were both cashew-based. One had dill/garlic and the other was capers and ??? I don’t know. I need to get her recipe. But here’s my hesitation: she has a Vitamix. I have a Costco bargain blender. It works fine, but it wont get the smooth texture that she can get with her power blender. She makes her own nut milks, too, and barely has to strain them. I tried to make almond milk once and just decided to call it Nut Chunk milk because I didn’t want to waste SO MUCH meat that didn’t process right.

  2. Linda says:

    I made a sunflower nut cheese once. I think the trick is partly to soak the seeds long enough. I got them to grind up to almost smooth. I agree with the post ahead of me- a good blender might be in order. However, it tasted really goid and I’d make it again.
    Wht is that lovely tower on the left of the first photo?

  3. kathrin says:

    How encouraging! I have a Vitamix, so getting the nuts really smooth won’t be a problem… The lovely tower is a sunflower base with lightly blanched vegetables stuck in a Wabi Sabi Avocado Cream. I might give that a try one day, when I want to impress ;)

  4. kathrin says:

    Thanks so much Vicky. You’re right, the Vitamix seems THE blender to use. I got one many years ago that makes mostly dips, smoothies and salad dressings. I’ll add nut cheese to the mix.

  5. ozgrkdn says:

    Hi Kathrin,my daughter’s blog LookbookUnlimited is began broadcasting…I hope your support her:)))Have a nice day:))

  6. This is such a wonderful post! Thank you so much for sharing the book and the several recipes along with your attempts. I will definitely be following in your footsteps …. starting with buying a vitamix. :-)

  7. Grrrrr …. it is not available in English …. but they are the most beautiful vegan/raw recipes I have ever seen. I do hope they come out with an American edition soon. :-)

  8. kathrin says:

    I know, so sad it’s only in German. What’s nice is that every recipe comes with a picture. The preview in comes with some recipes, if you want to try one or two. I’d be happy to help with translation, if you want.

  9. laurie p says:

    Yum nut cheese. I wonder if my food processor would work. I have made nut gravies that were heavy on the mushrooms but never cheese. And what was that avocado yumminess you mentioned? Sounds delicious. Add some salad greens and some good bread and a quiet table in the dappled shade, a grape arbor. Grapes would be good too… I am thinking a chilled rose’ would be perfect as well. Can you see it?

  10. laurie p says:

    PS As I make the girls popcorn with nutritional yeast I remember that being an important ingredient in one of my gravies. Bet that would begood in nut cheese…

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