Pepper-Crusted Cashew Goat Cheese

Needing some sort of creamy frenchy cheesy dippy recipe for my holiday tomorrow, I found this one on Vegetarian Times.  So obv. I completely borrowed this recipe and just put my own spin on it by adding a heaping Tablespoon of nutritional yeast (duh!) and more spices in the mix(double duh!!).

I then (being the creative "Genius" I am, lined a small square bowl with saran wrap and put mixture in on top of a dash of strong Balsamic Vinegar, dried Marjoram, Pink Sea Salt and even more Black Pepper.  Clearly I have ZERO time for the whole "straining" bit.  Tomorrow, for service, I will invert the creation on a crudite platter for the festive holiday affair.  I'll do my best to get another snapshot of said inverted masterpiece before I devour it...

Here is the recipe:

http://www.vegetariantimes.com/recipe/pepper-crusted-cashew-goat-cheese/

Roasted Peach Salsa

I love making sauces and salsas as anyone who reads my blog would realize by now.  One of the best things about making fresh salsa, whether raw or roasted, is the room for creativity.  The flavor combinations are limitless.  Although I consider this recipe to be fairly traditional, it makes a bold statement with it's high heat level from Serranos and cooling sensation of summer peaches.  Go make some.  You will be so glad you did.

Roasted Peach Salsa

6 medium tomatoes (any variety)

8 small multi-colored sweet bell peppers

2 medium yellow onions

6-8 serrano chili peppers (remove stems, ribs and seeds, wear rubber gloves)

2 fresh peaches (peeled and sliced or use canned)

Splash of olive or canola oil

Salt and Pepper to taste

Juice of 2 limes (add at the end)

Cilantro finely chopped (add at the end)

Dash of sugar (optional)

Preheat oven to BROIL.  Rough chop all ingredients, coat with oil, salt, pepper and sugar in largest pan you have. ROAST in broiler on middle rack for 8-10 minutes (watch closely) or until some skins begin to blister.  Remove from oven and allow to cool.  In batches, pulse mixture in food processor until it is desired CHUNKY consistency.  Be careful not to puree your mixture unless you want liquid salsa (which would still taste AMAZING!!). Voila.  Easy as pie.

Three Ingredient Lentil Porridge

Sometimes simple is best.  This easy three ingredient lentil porridge will leave you super satisfied.  It is reminiscent of split pea soup with a silky finish.  Serve this super easy and simple concoction as a starter at your next supper party.  I promise it will be a hit.

Three Ingredient Lentil Porridge

3/4 cup Red Lentils (rinsed and drained)

3 cups Unsweetened Coconut Milk (from carton)

1 1/2 teaspoons Vegetable Bouillon (paste in a jar)

Cover lentils in coconut milk and simmer on very low heat for about 30 minutes stirring occasionally to ensure no sticking.  Once lentils are tender add vegetable bouillion paste and stir to combine.  Remove from heat and serve immediately.  Pictured with a garnish of cilantro, cashew sour cream and crushed black pepper.

Three Ingredient Lentil Porridge