Today on DelmarvaLife –
We’re diving deep! Author Richard Martin has seen Delmarva down under and he’s written a book about it. He’ll share a few stories of his 60 years of free dive spear fishing.
We continue the conversation about wills. You might think it’s too early but, as we find from Christophe Emmert of Tunnell and Raysor, being prepared for the probate process is paramount.
We meet Tim McGraw. Well, we meet the cat named after the country superstar in today’s Pet Connect.
Salisbury singer/songwriter, Wes Davis, performs two classics on the Mid South Audio Stage.
We are trading traditional dairy milk with plant based varieties today. Chef Gretchen Hanson is in the DelmarvaLife Kitchen to give us the nutritional nuts and bolts.
Vegan Mac and Cheese
2 lbs. small to medium shape pasta
14 oz. Plant based (Daiya or Chao) Mozzarella or Cheddar
1 cups soy mayo or soy sour cream
2 cups vegetable stock
3 medium carrots steamed and mashed
2 medium Yukon gold potato steamed and mashed
1 tsp herbal sea salt
½ tsp white pepper
Bring water to a boil. Drop pasta and stir frequently to prevent sticking. When al dente (10 minutes) drain and toss with 1 TB smart balance or EVOO to prevent sticking.
Put soy mayo or sour cream, soy cheese, mashed carrot, potato and vegetable stock in a saucepan over low heat and bring to a simmer. Stir frequently till cheese is melted. Use immersion blender to make smooth. Pour over pasta mixing thoroughly. Serve immediately.
NOTE: This looks like Kraft Mac and cheese. Your kids will be thrilled. Serves eight. You can easily cut recipe in half.
Plant Based Strawberry Shortcake
Biscuits
2 cups cake flour (Ling Arthurs Gluten free flour works great too for GF)
½ cup superfine sugar
2 tsp baking powder
Pinch of salt
2 TB smart balance plant based butter
1 cup cashew cream or coconut cream
Strawberries
2 cups baby strawberries
½ cup superfine sugar
1 tsp vanilla
1 cup cashew cream
1 TB agave or honey if not vegan
Pinch of nutmeg
Preheat oven 350. Whisk flour and sugar and baking powder together, cut in smart balance till crumbly and then stir in cashew cream. Do not over mix and form the dough into a log about 2 inches in diameter. Wrap in waxed paper and refrigerate for thirty minutes. Clean strawberries and cut in slices, mash a few to release their juice. Macerate in sugar and vanilla. Make homemade cashew or coconut cream as thick as possible and whip with agave and nutmeg.
Overnight Oats
Milk vs Almond Milk
½ cup old fashioned Oats
¾ cup Almond milk or regular milk
1 Tablespoon Ground flax
1 TB chia seeds (optional)
1 tsp Vanilla extract (optional)
1 tsp Honey
½ cup and kind of berries
2 TB any type of nuts
Combine first five ingredients in Mason jar and shake vigorously. Stir in honey and berries and let sit in refrigerator overnight. Top with nuts.
Latte
Milk vs Oat Milk
Top espresso with generous helping of frothed milk or oat milk.
Veloute’ of Celery Root
Cashew cream Soup
2 lbs. Jerusalem artichokes or Celery root
2 lbs. Yellow Yukon Gold potatoes
1/4 cup extra virgin olive oil
1 cup shallots in a fine dice
2 cups vegetable stock
2 cups cashew cream
Dash nutmeg
Dash of cayenne
1 tsp herbal sea salt or ½ tsp sea salt flakes
Clean and dice potatoes and celery root or Jerusalem artichokes. Roast celery root or artichokes in olive oil in hot 400 degree oven till browning. Cook potatoes in vegetable stock, bring to a boil and lower to a simmer till firm but not hard. Sautee shallots in olive oil until browned. Puree all ingredients together until blended check seasoning. Can serve hot or cold.
How to make your own plant based milks
Cashew Cream
Raw cashews (MUST be completely raw. You can use bits and pieces which are cheaper)
Fresh spring water to cover by several inches
Soak overnight or do a quick soak method by bringing water to a boil, pouring over cashews and letting sit for 20 minutes. Drain and puree in blender or vita mix with fresh spring water. The more water you add the more weak your cashew cream will be. Add seasonings as desired.
My favorite combo is a pinch of sea salt, nutmeg, cayenne and a little agave nectar.
Oat Milk Creamer
1/3 cup rolled oats (avoid instant, steel-cut oats will need soaking with hot water for 30-60 minutes then rinsing thoroughly if using.)
¾ cup filtered water
2 TB coconut oil
Pinch sea salt
Add all of the ingredients to your high-speed blender and blend for twenty seconds or thirty seconds if using regular blender.Filter the mixture through a fine-mesh sieve or nut milk bag. However, be careful not to squeeze or press the mixture, as that can encourage sliminess. Allow it to strain naturally.
Once strained, it’s ready to use immediately or transfer to a jar and store in the fridge.
OPTIONAL: add vanilla extract and agave or honey to milk
OPTIONAL: add 1/3 cup soaked cashews for extra creaminess before blending
Need a breakfast that’s going to save you time in the morning? Look no further than our Bacon Biscuit Cups! This crispy, creamy treat comes together fast and easy in the morning, meaning you get something fun, delicious, and filling in no time! That’s a breakfast we’re willing to jump out of bed for.
What You’ll Need
- 1 (8-ounce) package cream cheese, softened
- 3 tablespoons milk
- 1 egg
- 1/2 cup (2 ounces) shredded Swiss cheese
- 1 scallion, chopped
- 1 (12-ounce) can refrigerated buttermilk biscuits (12 biscuits)
- 8 bacon slices, cooked and crumbled, divided
What to Do
- Preheat oven to 375 degrees F. Coat a muffin tin with cooking spray.
- In a large bowl with an electric mixer on medium speed, beat cream cheese, milk, and egg, until blended. Stir in Swiss cheese and scallion; set aside.
- Separate biscuits into 12 portions. Pat each portion into a 3 1/2-inch circle, and press on bottom and up sides of prepared muffin cups. Sprinkle with half of bacon, and spoon cream cheese mixture on top.
- Bake 22 minutes, or until set. Sprinkle with remaining bacon, lightly pressing into filling. Remove immediately from pan, and serve warm.
Mr. Food Test Kitchen Tip!
- To reheat any leftovers, wrap biscuit cups in foil, and bake at 350 degrees for 10 minutes, or until warm. (But we bet you won’t have any extras!)
- There’s nothing more pleasing than a basket of warm biscuits set on the table! Why not add a batch of our Garlic Cheddar Biscuits to your basket!
- Got an extra tube of refrigerated biscuits? Not to worry ’cause our collection of 10 Ways with Refrigerated Biscuits will help you find the perfect way to use ’em.
