It’s always such a pleasure when you come across a cookbook that focusing on wholesome, beautifully healthy foods AND still looks good enough to eat. You know what I mean. Sometimes healthy food doesn’t always look well, edible, but not with Annie Oliverio’s cookbook, Crave Eat Heal. Annie, woman extraordinaire behind the beautiful blog An Unrefined Vegan has created such a beautiful cookbook, full of healthy, easy-to-make, and tasty recipes that you will want to have in your collection.
It’s such a fun set up for a cookbook too, divided into different “Cravings” sections to satisfy whatever you are in the mood for at that very moment. Whether you need something salty, sweet, spicy, comforting, crunchy, or chocolate, you are able to indulge all your cravings while giving your body the nutrition it needs. See now, how fun is that? So clever. Also, all recipes are free of animal products, refined sugar, are low in oil (many contain no oil), and are gluten‐free or have gluten‐free options.
Photo credit Annie Oliverio
I, of course, went to the Creamy Cravings because I knew there was a vegan boursin cheeze in this book and I knew I wanted to make it. Not only is it the perfect spread for crackers, homemade gluten free bagels, or even with fresh fruit, but the roasted garlic adds a warmer tone to the cheeze that you don’t get if you created a raw cream cheeze like this one. Be warned however, this vegan boursin cheeze is bursting with garlic, like, exploding, so if you do not like garlic, you might wanna tweak it a bit to fit your liking. For me, I love garlic and I cannot have enough of it so I say bring it on (I also added the maximum garlic powder to the recipe and it was perfect)! So smooth, creamy and bursting with tons of flavor. Oh goodness, thank god I still have a little more leftover in my fridge…
Photo credit Annie OliverioPrint
- 1 small head garlic
- 4 Tbsp. fresh herbs, such as thyme, rosemary, chives, and/or oregano
- 1 c. raw cashew pieces, soaked in water 8-10 hours, rinsed and drained
- 1/4 c. unsweetened coconut flakes, soaked in water 15 minutes, rinsed and drained
- 1/4 tsp. sea salt
- 1/2–1 tsp. garlic powder
- 3 Tbsp. fresh lemon juice
- Preheat toaster oven (or oven) to 450-degrees. Cut off the top 1/3 or so of the garlic and wrap the head in foil. Place the garlic in the oven and roast for 30-45 minutes, or until fragrant and very soft. Remove from the oven and allow to cool completely before unwrapping.
- Line two 3/4 cup ramekins with cheesecloth. Sprinkle the bottoms of the ramekins with one tablespoon each of the herbs, reserving the remaining herbs.
- Meanwhile, in a food processor, process the cashew pieces, coconut butter or coconut flakes, and salt until fairly smooth. (It will not get completely smooth.)
- Squeeze the cloves from the roasted garlic and drop into the bowl of the food processor. Add the garlic powder and the lemon juice and process until thoroughly combined.
- Divide the mixture between the prepared ramekins, pressing the cheese down into the herbs and cheesecloth. Tap the ramekins on the counter a few times and level the top. Divide the remaining herbs between the two ramekins, gently press them into the cheese and cover with the ends of the cheesecloth. Put one ramekin on top of the other and fill a third ramekin with water and place it on top of both ramekins (you’ll have a “tower” of 3 ramekins). Place them in the refrigerator and let set overnight.
- The next day, remove the water-filled ramekin. Gently tug the cheesecloth to remove the cream cheese from the other ramekins and serve with bread or crackers or place them in an air-tight container for up to one week.
Total time: 48 hours, including soaking, roasting, and setting time
If you use the Coconut Butter rather than the coconut flakes, you may need to add just a touch of water when processing.
I give a range of garlic powder here because it’s pretty powerful stuff. As the cheese sets, the flavor develops, so err on the side of less garlic powder (or none) if you’re not a big fan.
Recipe reprinted with permission from Ann Oliverio and Front Table Books.
- Serving Size: 1/2 round
- Calories: 201
- Sugar: 2g
- Sodium: 125mg
- Fat: 16g
- Carbohydrates: 11.7g
- Fiber: 1.1g
- Protein: 5.4g
Some sample photos and recipes from Crave, Eat, Heal:
Date Nut Truffles
Carrot Ginger Turmeric Steamer
Double Chocolate Berry Good Cookies
Butternut Queso Dip
For all of my US residents, this book can be yours! Simply enter to win below (giveaway closes Tuesday, May 19th at 12am PST). Or you can skip the giveaway and purchase immediately here.
Annie is the woman behind An Unrefined Vegan and Virtual Vegan Potluck. She lives in blissful satellite‐and cable‐free isolation with her husband, Kel, and their only son, Ike (part dachshund, part Labrador). Annie’s first vegan cookbook, Crave Eat Heal: Plant-based, Whole Food Recipes to Satisfy Every Appetite was published in April 2015. A companion e‐book, Crave.Eat.Heal.Outtakes. is also available here and here. Follow her on Twitter, Pinterest, Instagram, Facebook, and Google+.