The Daily Kale
  • Home
    • Contact
  • Recipes
    • Pumpkin Recipes
    • Tofu Recipes
    • Keto Lunch/Dinner
    • Keto Desserts
    • Vegan Recipes
  • By Krysten
  • Behind The Kale
    • Work with me
    • Discount Codes
Picture

Cashew Cheeze Recipe : 3 different ways

1/24/2018

0 Comments

 
Picture
NUT CHEESE is taking over the world! So awesome. Look here- I love cheese. But cheese don't love me. Probably doesn't love you either. Not trying to be rude- just sayin'. Any who- I've been making cashew cheeze for a long ass time. It's been a staple in my fridge since I tried it for the first time at Cafe Gratitude maybe 7 years ago. Just before I went *pescatarian*. I fell in love. You have to try it to know what I mean. I remember being completely mesmerized by it after I tried it. Vegan food wasn't super popular then. So this cashew cheeze thing sounded CRAZY to me. But I had to try it. And like I said. Fell IN LOVE. Mine doesn't taste like Cafe Gratitude's. And I'm cool with that. Cause I like inventing my own flavors. And it really is super easy. Like if you have a food processor= you can make it. Put it on everything. Go right ahead- it'll probably taste good with it. Please try it & let me know how much you love it :)
* This is not a melty cheese, just fyi- this is more of a sauce. It does work on pizza however. Obviously won't have a 'cheesy' consistency but it works. TRUST. *Recipe below*
Picture
Fiesta Pizza on cornmeal crust pizza
Picture
Pesto grain bowl with cherry tomatoes, balsamic glaze & cashew cheeze drizzle
Picture
Burrito bowl with cashew quest
Picture
Mashed sweet potato topped with black beans, cilantro, sauerkraut & cashew cheeze
Picture
Fiesta bowl with cashew queso
Picture
Potato Wedges with cashew cheeze drizzle

Cashew Cheeze 

Recipe by: The Daily Kale


  • 1 cup cashews
  • 1-2 garlic cloves (I use 2, use 1 if you don’t love garlic ) 
  • 1 tbsp. lemon juice 
  • Pink salt, to taste
  • 1/4 cup water or more

——- I adjust the cheese based on what I’m making it for.  I have 3 different versions I like to make with this base, depending on what I'll be pairing it with. But I do love it as is also. It's great on everything!
  1. *Fiesta* -for the fiesta pizza or burrito bowls- I add in cumin, chipotle powder & a little cilantro.
  2. *‘Alfredo* -type of cheeze for Italian dishes. I’ll add in paprika, oregano & black pepper. You can have fun with it. Truffle oil would work too!
  3. *Ranch* - follow the same initial recipe but add 1 tsp. Apple cider vinegar + dill, dried or fresh (preferably fresh).
​

 Add everything into the food processor & blend until it’s a creamy sauce. Add in more salt, lemon juice and or water for desired taste/consistency. (Add in water little by little & scrape down sides). Keep blending for a few minutes for an extra smooth, creamy sauce texture. Drizzle on pizza. Or use it as a dip for roasted sweet potato fries. Crema on tacos. Pasta sauce. Salad dressing. Stuffed mushrooms. Zucchini boats.  Casseroles. I literally use it on everything. 

*I do not soak my cashews most of the time. But yes, you can.

ENJOY!
0 Comments

Fiesta Polenta

11/20/2015

0 Comments

 
Picture
I don't know about ya'll but I'm superrrrrr excited about Thanksgiving. For me, it's my chance to cook for my family and prove to them that vegan food tastes good! They shall see! I recently made a raw key lime pie for my mom on her birthday. Thankfully she loved it! I was very happy with it also. I just got back from a 2 week vacation being at home in Georgia. It was so very nice and I miss it so. But I am also thankful to be home safe. And be surrounded by all the healthy options we have here, very close. I will never take that for granted again! Believe me. Anywho. What are you planning on making for Thanksgiving? I've got a full on list. Let me tell you. I am super excited for the dishes to come. And I'll be posting all the recipes and pictures of everything. I am not the most traditional for thanksgiving. I actually am not a fan of traditional types of thanksgiving dishes. So there will be lots of variety with what I'm making- and lots of veggies will be incorporated for sure!

Now, for the original reason of this post. Fiesta Polenta. This happened yesterday. And it was magical. I'll hope you'll try this out for yourself and put your own spin on it. There are so many ways you can go with this. I have shared my other polenta recipe before with marinara and mushroom ragu. But if you know me, I like to change things up! So that is what I did. Here ya go! 


Fiesta Polenta // Recipe by : The Daily Kale
  • 1/2 cup cooked Polenta (made according to directions on which ever polenta your using. I used Bob's Red Mill Organic grits/polenta. I also cook it with half water and half unsweetened almond milk for creaminess.
  • Tomato chopped
  • Red onion chopped
  • Black Beans (I used Organic -no salt added by 365)
  • Shredded Kale
  • Cashew Cheeze 

Optional: 
  • Jalapenos
  • Cilantro
  • Avocado 

For The Cashew Cheeze:
  • 1 cup cashews
  • 1 garlic clove
  • 1 tsp. apple cider vinegar
  • 2 tsp. lemon juice
  • 3/4 -1 cup water
  • pink salt to taste
  • cayenne pepper to taste
​
Blend everything in a food processor. Add more or less water for your preferred consistency. 
Let it blend in your processor for a few minutes so it gets even more smooth. Store in a tight lid container in fridge for about 5 days. 


Instructions //
Sautee Kale & Black beans together with garlic powder and chipotle powder if you like it spicy. I don't add any oil to that because it doesn't need it. Your just warming those up, cause you don't want to kill nutrients in the kale by overcooking it. After you've cooked your polenta, I like to stir in spices with that as well. I usually add chipotle powder, garlic powder, paprika and black pepper. 
Place the cooked polenta on the bottom of plate and spread it out. Then add on your black bean and kale mix top with tomatoes, red onion, cilantro, avocado and cashew cheese. & Voila! You've got a very snazzy lunch! My boyfriend was jealous ;)

0 Comments

Vegan Mexican Fiesta Pizza

5/9/2015

2 Comments

 
Picture
Picture
Picture
Picture
Don't get mad at me ya'll! Go ahead and make this yourself ;)

VEGAN MEXICAN FIESTA PIZZA 

For the amazing SIMPLE cornmeal crust:

  • 1/2 cup organic Cornmeal (grits or actual cornmeal, either works- however I prefer using polenta/grits)
  • 1 cup Whole Wheat flour or GF Flour (I'll leave that up to you.)
  • 2 tsp. Baking Powder
  • 1/2 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1/2 tsp black pepper
  • 1/2 cup Water 
  • 2 tbsp. Olive Oil


DIRECTIONS
  1. Preheat oven at 450.
  2. Mix all ingredients in a bowl until well blended. 
  3. Dry first, then add in oil & water. 
  4. Now place it on parchment paper and create your circle shape for your pizza. I take a fork and spatula and continue flattening it out as much as I can. But you can also use your fingers to press it out. I like to have a thick crust. But if you like it thinner, spend more time flattening it out even more. Because when it bakes it will rise even more. Regardless, tastes so good! 
  5. Once you've done that, place in oven at 450 for about 7 minutes, until crust is established and no longer moist. 

*Note* I do go crazy with the spices. By all means, use whichever ones you'd like. I like to go for a very flavorful crust : )

Picture
Picture
Picture
Picture
Now take it out of the oven and spread the bean puree on top. Sort of like your icing a cake :)
Make sure it's even spread on top. I made two pizzas, so I blended 1 can of cooked organic beans with no added salt. I also added spices into that while it was processing. Such as paprika, chipotle powder, a pinch of sea salt, cayenne, garlic powder and cumin. But you can add whatever you'd like. 

Next up you want to spread salsa on top of the bean spread. Then add your toppings. The toppings are totally up to you! But I added chopped onions, chopped bell peppers and jalapeños. Then put back in the oven for about 7-10 minutes. Until desired crispiness.  I don't like mine to well done, so I did about 7 minutes. But some people like their crust extra crispy (Like my boyfriend). 


Once that is done now you want to add your final toppings, the ones you won't be cooking. I added chopped green onions, chopped cilantro, jalapeño cashew cheeze and avocado. I love this crust so much. I will probably never attempt a yeast crust again, cause this is way to simple & fast for all that time you wait for yeast to rise. No thank you. I absolutely love cornmeal crust & this hits the spot. Enjoy! 
Picture
Picture
Picture
2 Comments

Creamy Mushroom Polenta

9/28/2014

0 Comments

 
Picture
So this happened for dinner last night. I've now made it twice- cause I can't get e n o u g h.
Look, I'm from the south. Grits are a big part of my life. I've loved grits for quite a long time. Corn anything- is my favorite, except weirdly enough, actual corn on the cob. Lol. I'll take it any other way though!
So I'm going to give you the gift of this recipe cause you have to have it- and make it for yourself. Soooooo goooooood. Right in time for fall weather. It'll warm you right up ;) Enjoy.


What you'll need:

3 cups of unsweetened almond milk
1 cup Organic Bob's Red Mill Polenta/Grits
2 cloves of minced garlic (optional, but not in my opinion hehe :)
1/2 cup marinara/and or tomato basil sauce (Home made or store bought) 
1/2 cup diced mushrooms
Steamed kale (Or any veggie)
Cashew Cheeze 

Bring 3 cups of unsweetened almond milk to a boil.
Then pour in polenta and minced garlic, slowly and stirring. For about 5-10 minutes.
I like to keep my polenta creamy-and not on the harder side- As you can see from my photo above.
But if you'd like to have your polenta more solid, you can continue to cook it on a low heat for a bit longer, Stirring occasionally. 

*In a separate sauce pan - Sautee mushrooms with the sauce of your choice ( I use TJ's Organic Tomato Basil Sauce, cause I love it ) and cook until mushrooms are nice and tender.

*In a separate pan steam kale or spinach, or any green of your choice :)

Now put it all together!
I put polenta- then topped it with the kale, then topped that with the mushroom marinara, then topped it all off with my FAVORITE,  why cashew cheese of course :) I have several cashew cheese recipes! 

Enjoy ya'll! <3 



0 Comments

Happy Cinco De Margarita!

5/6/2014

0 Comments

 
Picture
(or cinco de mayo) -Hello Hello. How is everyone doing? I hope great. It's been quite some time since my last post. But I had been doing some very productive things, so hopefully you can understand :) Lets see. First and foremost, I joined the gym! Now that is huge for me. It's been over 4 years since I've belonged to a gym. I feel so good, after working out. It definitely still is hard- just getting there. But once I do. It's really good after. So I always try to remember that feeling I feel after a workout. When I'm trying to make excuses not to go. Which happens a lot :) I've never been a workout person. Or athletic, active, etc. I grew up with hobbies being singing. Of course I've always loved swimming. But it was just for fun. I never really learned discipline when it comes to eating or working out. I think thats why I struggle so much with keeping a routine. 

Today my friend made a good point. That instead of 'writing down' a fixed plan and schedule, etc. To just wake up and that be apart of your day- just like going to work. Or other tasks you have to do. I always make it optional in my mind, and typically just get consumed with laziness :( But I am going to start trying that out. I came home today from gym and tore my 'schedule' up. Decided to just make it apart of my daily life. Sure I don't need to go everyday. But staying active when I don't go is also very important. But this is just my advice. You can obviously do, whatever is best and works for you! 

Sooooo back to yesterday. I made this dish late in the night or I would've shared it with you earlier yesterday. I got this black bean penne pasta from whole foods. I couldn't believe there was only 1 ingredient in the pasta! So I had to try it out and create a recipe around it. Very pleased with the way it turned out! My boyfriend said it was a tad bit too spicy, but spice never bothers me :) You can omit peppers and get mild salsa, if you don't like spicy :) The pasta kept together really well- just like normal pasta. After cooking it at first, it was a bit weird, but once you add sauce to it, it gets just like normal pasta. I'm sure it'd be good with alfredo or any type of regular italian pasta sauce too. It takes on the flavor of whatever sauce you put in. This pasta itself is sooooooo good for you per serving. My goodness. 
-22 grams of protein
-15 g of Fiber

Yowza!
Sooooo here is the recipe! (Scroll down)

Black Bean Mexican Casserole 
- [with TOLERANT  Black bean penne]
Picture
Picture
2 cups of Black Bean penne ( cook according to box instructions)
1 small can of diced green chilis
1 small can of tomato paste
1/2 cup salsa (I used HOT!)
1 chopped bell pepper
1/2 red onion
1/2 cup organic corn
2 cloves minced garlic
1 tsp chili powder
1/2 tsp. salt (optional)
-Add as much as you want cashew cheeze, after baking. 
-Avocado & Cilantro for topping

After you cook pasta, place all ingredients in bowl and stir.
Then place in a oven safe pan and bake for 15 minutes at 425.
And then finito! 

If you'd like to enjoy it with a nice refreshing TDK margarita, you can do that too :)
So heres my recipe I made last night.

Sparkling Grapefruit Margarita:
For 1 drink. (Salt your rim of glass first ;)

1/4c Grapefruit Zevia Sparkling soda
Juice of 1 lime
1.5 oz Tequila
.5 oz of Triple Sec

Mix it up and put a festive straw in there and enjoy!!




0 Comments
<<Previous
    Picture

    Recipe
    ​Index:

    All
    Air Fryer Recipes
    Almond Butter Nutella
    Almond Butter Sauce
    Appetizers
    Apple Pie Cinnamon Rolls
    Avocado Brownies
    Avocado Crema
    Avocado Toast
    Baked Eggplant Fries
    Baked Queso Fresco Pasta
    Banana Soft Serve
    Basil Mayo
    BBQ Chicken Snack Wrap W/ Ranch Coleslaw
    BBQ Tofu Tenders
    Bell Peppers
    Black Bean Mexican Casserole
    Blackberry Cheesecake Thumbprint Cookies
    Blueberry Banana Smoothie Bowl
    Blueberry Chia Jam
    Blueberry Coconut Fudge
    Breakfast Recipes
    Breakfast Tostada
    Broccoli Brown Rice & Bechamel Casserole
    Brownie Ballz (Keto)
    Brussels Sprouts
    Buffalo Cauliflower
    Buffalo Cauliflower Tater Tots
    Buffalo Chicken Bell Peppers
    Buffalo Chicken Salad (Keto)
    Buffalo Sauce Recipes
    Butternut Squash Soup
    Cacao Truffles
    Caprese
    Caprese Polenta Bites
    Cashew Cheeze
    Cashew Cilantro Crema
    Cashew Ranch
    Cauliflower Crust Pizza
    Cauliflower Rice
    Cauliflower Tater Tots
    Chia Jam
    Chia Jam : Blueberry
    Chia Pudding
    Chicken Satay
    Chickpea Curry Taquitos
    Chickpea "Tuna" Salad
    Chipotle Mayo
    Chocolate Bark
    Chocolate Dipped Peanut Butter Cookies
    Chocolate Glazed Donuts (Keto)
    Chocolate Hazelnut Cold Brew
    Chocolate Pumpkin Almond Butter Cups
    Cilantro Lime Avocado Aioli
    Cinnamon Roll Donuts (Keto)
    Cinnamon Toast Crunch PB Cups
    Coconut Bacon
    Coconut Chocolate Chip Oatmeal Cookies
    Coconut Glaze
    Coconut Peanut Butter Eggs
    Coconut Water
    Coleslaw
    Cookies
    Crab Rangoon Taquitos
    Curried Cauliflower Soup (Keto + Vegan)
    Curried Lentil Soup
    Dan Dan Noodles
    Desserts
    Deviled Eggs
    Drunken Noodles
    Easy Recipes
    Egg Salad
    Esquites
    Fall Desserts
    Fall Recipes
    Fiesta Polenta Bites
    Fig & Almond Butter Toast
    Fig + Ricotta
    Fried Brown Rice
    Garlic Parmesan Tofu
    Gingerbread Peanut Butter Patties
    Gluten Free Bread Crumbs
    Gluten Free Chips
    Gluten Free Desserts
    Gluten Free Toast
    Granola
    Green Curry Sauce
    Grits
    Guacmole
    Hearts Of Palm Mozzarella Sticks
    Holiday Desserts
    Hummus Wrap
    Jackfruit Enchiladas
    Jackfruit Jalapeno Poppers
    Jalapeño Cornbread Muffs
    Jalapeno Poppers
    Jalapeno Popper Toast
    Keto
    Keto Appetizers
    Keto Breakfast Recipes
    Keto Crispy Rice
    Keto Desserts
    Keto Lunch + Dinner Recipes
    Keto Recipes
    Keto Sauces
    Keto Side Dishes
    Key Lime Pie Cups
    Key Lime Pie Toast
    Kung Pao Chicken
    Kung Pao Sauce
    Latte
    Lemon Poppyseed Muffins
    Lettuce Cups
    Lettuce Tacos
    Liquid Gold Mustard BBQ Sauce
    Loaded Radishes
    Low Carb
    Lunch & Dinner
    Mac & Cheeze
    Madeleines
    Mango Banana Bread
    Mango Salsa
    Maple Pecan Banana Cookies
    Maple Pecan Chocolate Gingerbread Bars
    Mediterranean Cauliflower Tater Tots
    Mediterranean Chicken Salad
    Mediterranean Taco
    Mexican Casserole
    Mexican Inspired Jalapeno Poppers
    Mexican Inspired Recipes
    Mint Cheesecake Crumb Brownies
    Mint Chocolate Fudge Crunch Balls
    Mint Chutney
    Mole Sauce
    Mustard BBQ Salmon
    Mustard BBQ Sauce
    Nacho Toast
    Nature's Drink
    Nice Cream
    No Bake- Chocolate Chip Cookie Dough Balls
    No Sugar Added Pumpkin Cookies
    Oats
    Oil Free
    Orange Creamsicle Toast
    Paleo Recipes
    Pasta
    Pasta Salad
    PB & J Ice Cream
    Peanut Butter Caramel Sauce
    Peanut Butter Eggs
    Peanut Sauce
    Pecan Pie Fudge Cups
    Pesto
    Pesto Recipe
    Pita Pizza
    Poke Nachos
    Polenta
    Polenta Bites
    Polenta Recipe
    Potato & 'Beef' Enchiladas
    Pumpkin Banana Bread Cookies
    Pumpkin Bread
    Pumpkin Cake Balls
    Pumpkin Cheesecake Banana Ice Cream
    Pumpkin Cheesecake Cookies
    Pumpkin Chocolate Muffs
    Pumpkin Cream
    Pumpkin Fudge Stripes
    Pumpkin Graham Crackers
    Pumpkin Maple Donuts
    Pumpkin Pancakes
    Pumpkin Protein Bars
    Pumpkin Recipes
    Pumpkin Seed Pesto Oil Free
    Pumpkin S'mores Peanut Butter Cups
    Pumpkin Spice Milk
    Radishes
    Ranch Dressing
    Ranch Dressing Vegan
    Raw Blueberry Cheesecake
    Raw Mint Oreo Cookies
    Raw Peanut Butter Cups
    Raw Strawberry Cheesecake
    Raw Vegan Chocolate Peanut Butter Cheesecake
    Rice Paper Chips
    Ricotta
    Ricotta Toast
    Roasted Cauliflower
    Roasted Chickpeas
    Salmon Recipes
    Salsa Con Queso
    Salted Caramel Latte Chocolate Chip Cookies
    Samosa Pinwheels
    Sauce Recipes
    Sauces & Dips
    Seafood Recipes
    Shrimp
    Smoothie Recipes
    S'mores Pumpkin Bread
    Snacks
    Snickers Fudge Stripes
    Snow Balls
    Sparkling Grapefruit Margarita
    Spicy Cheezy Grits
    Spicy Mayo
    Spicy Mayo Tuna Salad
    Spicy Smoked Salmon Philadelphia Roll Style Crispy Cauliflower Rice
    Strawberry Fudge
    Stuffed Jalapenos
    Summer Appetizers
    Summer Desserts
    Summer Drinks
    Summer Recipes
    Sweet Potato Tater Tots
    Taco Recipes
    Taco Tuesday
    Tater Tots
    Tempura Onion Rings
    Teriyaki Almonds
    Teriyaki Brussels Sprouts
    Teriyaki Glaze
    Teriyaki Sauce
    Thai Cilantro Almond Sauce
    Thai Toast
    Toasted Coconut French Toast Sticks
    Toasted Coconut Peanut Butter Patties
    Toast Recipes
    Tofu
    Tofu Crumbles
    Tofu Lettuce Cups
    Tofu Masala
    Tofu Recipes
    Tofu Satay
    Tofu Shawarma
    Tofu Teriyaki
    Truffle Aioli
    Tzatziki Sauce
    Vegan Chili
    Vegan Cookies
    Vegan Desserts
    Vegan Mayo
    Vegan Mexican Fiesta Pizza
    Vegan Recipes
    Vegetarian
    Watermelon Toast
    Weekday Lunch
    Whipped Ricotta
    White Pizza Zucchini Bites
    Whole 30 Recipes
    Wontons
    Wontons In Spicy Garlic Chili Oil (Keto)

    Instagram: @TheDailyKale
    Picture
    Picture
    Picture

    oh, hi !

    I'm Krysten, the founder of The Daily Kale. I'm a Health Connoisseur. Dreamer. and Believer. I believe we can change our lives for the better through eating beautiful, colorful foods...

    That's why I created The Daily Kale, for myself and for you. To share healthy recipes I make, in hopes of inspiring you and showing you how fun and easy cooking can be.
    Hope you enjoy my recipes!

    Follow me on Instagram @TheDailyKale

    Picture


    Follow Me on Pinterest
    Picture
    Desserts


    Picture
    Picture
    Disclaimer: Everything posted here is just food I like to eat and sometimes tips/suggestions.
    ​Please always consult a doctor first.

    Archives

    March 2023
    October 2022
    September 2022
    June 2022
    April 2022
    February 2022
    January 2022
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    July 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    August 2019
    May 2019
    April 2019
    January 2019
    June 2018
    April 2018
    March 2018
    February 2018
    January 2018
    July 2017
    February 2017
    March 2016
    December 2015
    November 2015
    October 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    October 2014
    September 2014
    August 2014
    June 2014
    May 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    July 2012
    January 2012
    September 2011

Powered by Create your own unique website with customizable templates.
  • Home
    • Contact
  • Recipes
    • Pumpkin Recipes
    • Tofu Recipes
    • Keto Lunch/Dinner
    • Keto Desserts
    • Vegan Recipes
  • By Krysten
  • Behind The Kale
    • Work with me
    • Discount Codes