• Don Lichterman

Recipe of the Week w/ Macadamia Nuts, Polenta Quiche, ‘Goat’ Cheese, Leek Soup & Tiramisu dessert!

Polenta Quiches With Macadamia Ricotta and Squash Blossoms

Serves 6 quiches


Ingredients

For the Base:

  • 1/2 cup polenta (be sure it is certified gluten-free if making gluten-free)

  • 2 cups water

  • 1 tablespoon extra virgin olive oil

  • Salt

For the "Ricotta:"

  • 6 tablespoons macadamia nuts

  • 1/4 cup cashews

  • 2 tablespoons of lemon juice

  • 4 tablespoons water

  • 2 tablespoons food yeast

  • 1 tablespoon extra virgin olive oil

  • 1/4 teaspoon granulated garlic

  • 1/4 teaspoon onion powder

  • 1/2 teaspoon salt

For Assembly:

  • 6 squash blossoms

  • 1 small zucchini

  • 6 basil leaves

  • 2 tablespoons extra virgin olive oil

  • Salt

Preparation

To Make the "Ricotta:"

  1. Put to soak the macadamia nuts and the cashew nuts for at least 8 hours. Scola walnuts and cashews, sciacquali and transfer them in the jug of a blender powerful. Add all the other ingredients and blend until you obtain a smooth and creamy dense. Keep in the refrigerator.

To Make the Polenta:

  1. Boil water and once it is boiling, add polenta. Mix immediately with a whisk to prevent buildup of grain. Continue to stir frequently for 30 minutes, then turn off the heat, add the oil, mix well one last time, and leave to cool for 10 minutes.

  2. Preheat the oven to 375°F.

  3. Brush the molds with a little oil and press a little polenta into each one, helping to smooth it out with the back of a cold, wet spoon, to form the shell for the quiches.

  4. Place quiches in the oven and cook for 30-35 minutes.

  5. In the meantime, slice the zucchini thinly and sauté briefly in a pan with a little salt.

  6. Prepares some pesto by fast putting the basil leaves in a mortar and pestle (or food processor) and then add a bit of oil.

  7. Add 1 or 2 tablespoons of the "ricotta" to each shell of quiches, decorate with the grilled zucchini and pumpkin flowers, and put in the oven for another 10 minutes.

  8. Let cool for at least 15 minutes before you remove the cake from the molds.

  9. Serve with the pesto drizzled on top.

Marta Ansaldo and Mimma Sangiorgio - See My Recipes

Marta and Mimma, daughter and mother, are the bloggers behind Naturalmente Buono. They share healthy but yet so delicious, colorful and decadent plant-based recipes to prove people that eating vegan is not boring or sad at all.

Macadamia ‘Goat’ Cheese

Serves 1 cup

Cooking Time 5

Ingredients

  • 1 cup macadamia nuts, soaked overnight and rinsed before processing

  • Zest and juice of 1 lemon

  • 1 teaspoon saltPinch of black peppe

  • 1 tablespoon nutritional yeast

  • Water, as needed (1-2 tablespoons maximum)

  • 1-2 tablespoons edible flowers (optional)

Preparation

Soak the macadamias overnight. Drain and rinse with fresh water. Discard the soaking water.Add the nuts to a food processor along with the lemon zest, juice, salt, black pepper, and nutritional yeast. Process until smooth, adding water little by little as needed. Go slowly with the water, because the cheese will be too runny if you add too much.After the cheese is smooth as possible, refrigerate for 1 hour to overnight. Before serving, remove from the refrigerator and form into balls or into a cylinder. Decorate with flower petals if desired.

Rachel Carr - See My Recipes

Rachel Carr has been a vegan / vegetarian chef for over 10 years, working at many different restaurants in Los Angeles. She’s been blogging about vegan cuisine since 2014 with her blog Plant Craft. She gets inspired by seasonal produce and cuisines from all over the world!

Leek Soup

Serves 8

Cooking Time 20


Ingredients

  • 1 cup macadamia nuts

  • 3 cups vegetable broth

  • 2 leeks, chopped

  • 3/4 cup nutritional yeast

  • 6 cloves garlic, peeled and chopped

  • 1/2 cup onions, chopped

  • Salt and pepper, to taste

Preparation

  1. Heat a large pot. Fry the leeks, onion, and garlic with a bit of coconut oil or use vegetable broth for oil-free cooking. Make sure they slightly brown, but don’t burn. While the leek is frying, combine broth and macadamias in a high-speed blender and blend until you have a really silky and smooth mixture.

  2. Transfer the macadamia mixture from the blender to the pot with leek, add all the remaining ingredients, and cook for around 8 minutes. Divide into bowls and serve, done

Florian Nouh - See My Recipes

Always simple, always gluten-free, always scrumptious! Florian Nouh is the recipe developer, photographer, and cook behind ... . I'm a food enthusiast who loves creating vegan and gluten-free recipes. The recipes on Contentedness Cooking range from fruity breakfasts to hearty lunches, from delicious dinners to scrumptious desserts – there is something for everyone, all easy to make by home cooks without the need for special equipment. It’s all about natural ingredients, healthy choices, and embracing creativity.


Tiramisu

Calories 422

Serves 6


Ingredients

For the Cashew "Mascarpone" Cream:

  • 1 cup raw cashews

  • 1/2 cup raw macadamia nuts

  • 3/4 cup unsweetened almond milk

  • 1/4 cup agave syrup

  • 2 teaspoons nutritional yeast

  • Pinch of pure vanilla powder

  • Pinch of pink Himalayan salt

  • 1 tablespoon coconut oil, solid

  • 1-2 tablespoons white rum (optional)

For the Walnut Coffee Crumble:

  • 1 1/2 cups walnuts, roughly chopped

  • 3 tablespoons pure maple syrup

  • 2 tablespoons raw cacao powder

  • 2 teaspoons freshly brewed coffee (optional)

  • Raw cacao powder, to sprinkle on top

Preparation

For the Cashew "Mascarpone" Cream:

  1. Soak the cashews and macadamia nuts in approximately 2 cups of purified water with one teaspoon of salt, overnight. Remember, if you don't have much time you can use warm water to speed up the process.

  2. Drain well the nuts and place them in your food processor (or a powerful blender) with the almond milk. Blend well until you get a smooth cream with no lumps, you might need to stop and scrape the sides of your blender's container a few times.

  3. Add in the agave syrup, nutritional yeast, vanilla powder, and salt. Blend again until completely combined and finally add in the coconut oil; the cream should look creamy and smooth.

  4. Transfer to an airtight container, cover the surface with plastic wrap, put the lid on and refrigerate overnight to let the cream set. This is optional, though; you can assemble the cups the same day.

For the Walnut Coffee Crumble:

  1. Place all the ingredients in your food processor and pulse until crumbled.

  2. If you have a powerful food processor be careful not to over-process and end up with a walnut paste.

For Assembly:

  1. Alternate different layers of crumble and cream, beginning with the walnut crumble and ending with the cream until you fill all your cups.

  2. Decorate with a generous amount of raw cacao powder and refrigerate before serving.

Notes

Don't worry if you don't have enough time to soak the nuts overnight, it'll be enough if you let them rest in warm water for about 1 hour as long as you have a powerful blender or food processor. It is not recommended to use maple syrup for the cream cause it'll make it look darker. The rum is completely optional and if you want to make a 100% raw recipe then you'll have to leave it out. The same goes for the coffee used in the crumble, if you are a purist you can eliminate it but then it won't taste as close as the real Tiramisu.


Nutritional Information

Per Serving: Calories: 422 | Carbs: 22g | Fat: 33g | Protein: 8g | Sodium: 25mg | Sugar: 16g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Gemma Gonzalez - See My Recipes


Always sweet, sometimes chocolatey desserts and breakfasts inspired by the classics. I am a self-taught baker from Barcelona who is addicted to dark chocolate and loves health, fitness and all homemade things. I'm the multitasker girl behind Cinnamon Girl, my dessert blog that allows me to put together two of my most favorite things: photography and good food.

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Hi, I am Anu, an Engineer by profession and a foodie cum by heart. When I am not tinkering with my computer at work, I am tinkering with my pots &; pans at home. You will find me either cooking or eating or reading about food or watching food shows. I am the author of One Teaspoon of Life.

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