*Courtesy of Jay Astafa
makes about 24 crostini
- 1 good quality baguette, sliced into thin slices
- extra virgin olive oil for brushing and drizzling
- 2 cups shelled fresh green peas
- pea shoots for garnish
- 1 pint sorrel-mint pesto (recipe follows)
- 1/2 cup homemade cashew parmesan (recipe follows) or store bought Parmela Parmesan for garnish
- Preheat an oven to 350 degrees. Brush the baguette slices with olive oil. Toast for 8-10 minutes until golden brown.
- Heat up a medium pot with water to blanch the green peas. When water is boiling add the green peas and blanch for 1-2 minutes. Transfer into an ice bath.
- Heat up a pan over medium high heat. Add a tablespoon of olive oil. Sauté the green peas for a few minutes, until tender.
To assemble the crostini
- Spread a tablespoon of the pesto. Then top it with some green peas. Garnish with some pea shoots and cashew parmesan. Drizzle with a good quality extra virgin olive oil.
makes 1 pint
- 1/2 cup pinenuts
- 1 tablespoon chopped garlic
- 2 cups mint
- 2 cups sorrel
- 3/4 cup extra virgin olive oil
- 1/2 cup cashew parmesan (homemade or Parmela)
- 1/4 cup lemon juice
- sea salt to taste
- In a food processor, combine the pinenuts, garlic, mint, and sorrel and pulse until chopped. Slowly pour in the olive oil. Finish it with cashew parmesan and lemon juice. Process until smooth.
Homemade Cashew Parmesan
This cheese is amazing! It has the same sharp, tangy taste as regular parmesan cheese has. It adds an intense umami taste to anything you make! It takes about 3 days to make, plus 2 days for the rejuvelac but it is so worth it. A good helpful recipe for making rejuvelac is in the book Artisan Vegan Cheese. I always make mine with quinoa. This recipe makes about a quart so you’ll have more than enough than you need for this recipe. -Jay Astafa
- 4 cups raw cashews (soak for 8-12 hours)
- 1 cup rejuvelac (make it with quinoa)
- 1/4 cup nutritional yeast
- 1 tablespoon sea salt
- 2 tablespoon white miso
- Blend the soaked cashews and rejuvelac in a high speed blender until smooth. Add the nutritional yeast, sea salt, and miso and blend until incorporated.
- Transfer the cashew cheese into a bowl and cover with cheesecloth. Culture for about 36-48 hours. The culturing time depends on the weather. The hotter it is, the quicker it will culture. The cheese will have firmed up and risen by 36-48 hours. It will also smell cheesy and sharp.
- Spread it on the dehydrator trays lined with non stick sheets. Dehydrate at 115 degrees for 8-12 hours. After 8-12 hours, flip the cheese and dehydrate the cheese until dry for another 8 hours.
- After it’s has dried out, process in a food processor until it’s grated. This cheese will keep for about a month in the fridge. It can probably stay longer, but it always finishes so fast so I’ve never kept it longer than that! (If you don’t have time to make the homemade cashew parmesan, I highly recommend Parmela Parmesan as an alternative)