“GOLDFISH” Style Crackers Vegan Recipe

There is a recipe I saw going around so I decided to test it! I made a couple of modifications to avoid the use of margarine/possibly palm oil and adjusted seasoning. Here you go: MAKE IT!

Goldfish Crackers – modified recipe to avoid the use of margarine/palm oi

2 cup all-purpose flour
1/4 c nutritional yeast
scant 1/2tsp onion powder
scant 1/2 tsp turmeric
2 teaspoon sea salt

Slightly heaping half cup coconut oil
1/3c cold water

Preheat oven to 375 Degrees. Pulse all dry ingredients together until well blended. Then add oil, pulse until evenly crumbly. Dribble in the water and pulse/blend until the dough comes together evenly. Roll between two pieces of parchment to 1/8 to 1/4 inch. using a cookie cutter (you can get a mini fish one from a few sites if you take a peak at google) or a knife, cut into desired shape. Bake for 13 to 16 minutes until very lightly browned at the edges. Allow to cool completely before eating. VIOLA!

Enjoy, friends!

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Cultured Cashew Cheesecake

True Cultured Cashew Cheesecake. This one here is a special one as a birthday request. Roasted Coconut, Chocolate, Cashew and Date Crust, topped with coconut chocolate custard, salty sweet strawberry vanilla orange blossom preserve, and more toasted coconut. Some of the coconut has a tiny char on it to give so many levels of flavour! You can get a custom cheesecake (starting 8 servings up to whatever!) however you want it by advance order. These are hand cultured, so at least 5 days in advance is necessary, but sometimes I have plain slabs in stock as well. Ask me for what you like and I can quote you. plantbasefood@gmail.com

EatClub: Gaspacho

A Delightful dish I just made for the EatClub Folks on this past Sunday. A cool, lovely-textured Gaspacho made with Local HeirLoom Tomatoes, local Mini-cukes, topped with a medley of fresh chopped vegetables and local Leeks, hand cultured cashew Sour Cream, and served with Raw Flax and Seed Crackers, and A Dino-Shaped “goldfish” style cracker.

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Hot and Sour TomYum Soup

Hot and Sour TomYum Soup- a Thai Classic! Fresh vegetables, yuba, wood ear, opo, vermicelli and guylan in a perfectly traditional and compassionate hot and sour soup base full of fragrant spices and fresh herbs. Only $10/liter.

The freezer is usually stocked with 2-8 different soup/stew/curry for consumption at your convenience.

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Pineapple Spiced Rum

Pineapple Spiced Rum “ham,” caramelized onion and potato stew. A little bit standard north American, a little bit Caribbean. So tasty! $12 a liter. Frozen. Lots more items on the way.

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Indian Onion Bhaji

I recently noticed a 50lb bag of onions was only ONE CENT MORE than a 10lb bag and so I decided to not be a silly person and instead find a bazillion things to make. Here is but one of them: Indian Onion Bhaji. Like onion pakora. Along with sweet tamarind chutney, this is a delightful snack. I added red pepper, whole cumin and fennel seed, methi kasoori, (fenugreek leaves) and asafoetida to a 2:1 mix of chick pea and rice flour.

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