The past two weeks traveling and living with Avner – who has been a vegetarian almost his whole life, I adopted his diet. Mainly because I felt bad eating meat next to him and wouldn’t want him to pay for my meal if I ordered meat. Another main reason is because I am a Buddhist. I thought I would finally use this as an opportunity to adopt one of the main Buddhist practices.
In the beginning, I would dream of the day when we return to Koh Phangan and I would devour all the meat I could eat. But as time goes, I enjoy not eating meat more and more.
I have tried vegetarian diet before. Especially after my dad passed, I was strictly vegetarian for over a month. But it never lasted longer than that.
Diet is a habit. To switch from eating meat to eating veggies only takes a bit of time to adjust. The same thing goes the other way. I remember coming out of a vegetarian diet, it was very hard for me to start eating meat again. It took some time to adjust too.
A few days ago, I bought a vegan cookbook! Haha… it was mainly because I wanted to support a couple that I follow on YouTube – Eamon and Bec. They are strong advocates for veganism. The cookbook is so beautifully designed and well-made. I felt like I spent $20 on the design of the book more than the recipes. Anyhow, I was very happy with my purchase!
Avner and I decided to try out our first recipe from the book – cashew cream. Even though I eat meat, but ever since I was a child, I never liked dairy milk.
Our current kitchen is well-equipped with cooking utensils and tools. So we thought we would utilize the blender and have some fun in the kitchen.
The cashew cream turned out freaking amazing!!! I can’t believe how good it tastes and how easy it is to make. Where have you been my whole life, cashew cream!
If you don’t buy the book, I will share the recipe here with you.
- Boil two cups of cashew for 10 minutes and drain. (the recipe says to boil the cashew but we didn’t. It still turns out great!)
- Add the cashew, 2 tablespoon of apple cider vinegar, lemon juice, salt and one cup of water into the blender. (The recipe also calls for pickled jalapeno. I couldn’t find it at the market so we put in some regular chilli pepper instead.)
- Blend everything until smooth. Add more salt or vinegar until it suits your taste.
Bam! That’s it!!!
We ate it with raw veggies and potato chips. This morning, we put it on toasts and radishes. It was DELICIOUS!
It can stay in the fridge for up to 4 days but you can freeze it as well for up to two months.
It’s very funny I am sharing a vegan recipe here. I hope I will have more to share in the future!
