• 1.5 cups blanched Marcona Almonds, soaked overnight or longer

• 1 cup water

• 1/4 cup kalamata olive brine

• 1/4 cup white vinegar

• 1.5 – 2 tsp salt

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 2.5 tsp agar powder


1. Add all ingredients EXCEPT AGAR to a high powered blender; blend until very smooth. If the mixture won’t fully incorporate add more water 1-2 tbsp at a time as needed

2. Add agar and blend again to incorporate

3. Transfer mixture to pot and cook over medium heat, stirring constantly. Once it begins to simmer continue to cook 1-2 minutes longer

4. Transfer mixture to plastic wrap lined molds; set aside until cool enough to safely place in the fridge; chill until firm

Note: Blanched Marcona Almonds are skinless. I have not made this recipe using other almonds

Broccoli & Feta Salad

Before heading out to play pickleball this morning I pulled from the freezer what I thought was a frozen block of spinach so that it would be thawed & ready to use in a luncheon dish later on.

It wasn’t until I opened the box hours later that I realized I thawed broccoli by mistake. Oops!

I immediately decided I’d make a pasta & broccoli dish for handsome husband before I leave for a trip in a few days, but as I was pouring the thawed veg into a storage bowl an idea struck, so I changed gears, snipped some fresh herbs, diced a shallot that needed to be used up, crumbled some homemade Marcona Almond Feta and voile, the
resulting side dish was even better than I could have hoped.


• 1 block frozen chopped broccoli, thawed

• 1 shallot, minced

• FRESH chives, minced

• FRESH parsley, minced

• Dry dill weed

• Almond feta, crumbled


1. Add all ingredients to a bowl, toss to combine

Portobello Carnitas

Portobello mushroom caps sautéed with sweet onion, smoked paprika, hickory tortula yeast, smoked elephant garlic, chipotle powder, lime juice, and then layered on lightly toasted corn tortillas:

…a thin layer of ricotta because when I began to assemble I realized I was out of cashew sour cream

…diced Campari tomato

…red onion

…just picked jalapeño (it’s one of the few I can grow here in central Florida because veg insects leave them alone)

…Green Belly hot sauce

They’re even better when my friend Liz smokes the mushrooms for me 🙂

Cilantro-Lime Dressing

Cilantro-Lime Dressing | 2022


• 1/3 cup water, more or less

• 1/4 cup raw cashew pieces

• Juice of 1 lime

• 2 garlic cloves OR 1-2 tsp smoked elephant garlic

• 1-2 tsp white wine vinegar

• 1/8 tsp salt

• 1/8 tsp ground cumin

• 1/2 – 1 tsp dry sweetener of choice (I used date sugar)

• 1 large bunch cilantro, halved or quartered


1. Add all ingredients EXCEPT CILANTRO to high powered blender & process until completely smooth

2. Add cilantro and process until desired consistency/texture is achieved

3. Store in fridge; keeps up to two weeks

Optional add-in: 1-2 tbsp unsweetened peanut flour


1. For thinner dressing add a bit more water

2. Dressing thickens slightly as it chills

Southwest-ish Salad

Welcome to my front patio, which doubles as my photo studio


– Green leaf lettuce or greens of choice
– Baby cucumber, halved and sliced
– Corn
– Black Beans
– Bell pepper(s), diced
– Pickled jalapeño
– Sweet onion, diced
– Grape tomato
– Fresh cilantro
– Almond feta
– Fresh lime juice
– Cilantro-lime dressing (separate post)
– Balsamic condimenti

Pickled Jalapeños

Pickled Jalapeños


• 6-8 jalapeños, thinly sliced

• 2-3 tsp minced smoked elephant garlic, divided

• 1 cup white distilled vinegar

• 1 cup water

• 3-4 tbsp white sugar

• 1 tbsp salt


• Simmer vinegar, water, sugar & salt until dissolved

• While the brine cooks, tightly pack the sliced jalapeños into two (2) or three (3) half-pint mason jars. Volume will depend on the size of the jalapeños

• Pour prepared brine over the jalapeños to fill the jars, allowing 1/4” headspace; adjust lids, turn jars upside down & set aside to cool to room temp

• Refrigerate until completely chilled. Store covered in the fridge

“Pigs” in a Blanket

“Pigs” in a Blanket🥕


• 1 bag Baby carrots, steamed until tender, cooled

• 2 pkgs vegan puff pastry aka crescent rolls (Publix brand contains no animal ingredients)

Marinade ingredients

• 1/4 cup white vinegar OR apple Cider vinegar

• 1/4 cup liquid aminos

• 2 tsp liquid smoke

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tsp smoked paprika


1. Add marinade ingredients to ziplock bag, add steamed carrots, squeeze out as much air as possible and marinate in fridge 48 hours or up to five days; the longer the better

2. Unroll crescent rolls and slice each one in half longways; roll carrots in dough; place on parchment paper lined baking sheet and bake per crescent roll package directions

Smoked Cashew Provolone Cheese

This smoked cashew cheese has mild but lovely provolone undertones. It’s definitely make-again worthy, but I’ll have to wing it because didn’t measure all of the ingredients

In addition to the mesophilic starter shown, the cheese was also cultured with chickpea miso from SouthRiverMiso.com (no affiliate)

Aging time was less than half that of blue cheese.

Smoked Portobello Carnitas


• Small corn tortillas

• Portobello mushroom caps, smoked & thinly sliced

• Cashew sour cream

• Mango pico de gallo

• Shredded cashew mozzarella

• Fresh cilantro

• Green Belly Hot Sauce


1. Toast the tortillas in a flat pan until they begin to brown

2. Assemble the carnitas by layering the ingredients. I like to start with a thin layer of sour cream on the tortilla, followed by the mushroom, pico, cilantro and hot sauce

Oh so yum!