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[A perfectly light and neutrally-flavored cheese, Buffalo Mozzarella is vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free and low glycemic. Suitable for all stages on an anti-candida diet (with the adjustment below).]

[Photo credit: Nicole Axworthy.]

As you know, I’m pretty much a DIY kinda gal when it comes to most foods. As someone dealing with long-term candida and the myriad consequences of eating out of my dietary boundaries, I know all too well that if I want to be sure something is “safe,” I need to make it myself.

So I can honestly say I was thrilled to get hold of the latest creation from the super team of Lisa Pitman and Nicole Axworthy (and if Nicole’s name sounds familiar to you, it’s because she was the photographer on my last book, Living Candida-Free). With DIY Vegan, Nicole and Lisa have created both a resource and cookbook that vegans and anyone on a special diet will want to keep around for the long term.



[My version of the mozzarella–here in an instagrammed salad!]

The first thing you’ll notice about the book is how beautiful it is. The quality is stellar. Nicole’s photos shine, and the book’s layout works to optimize the readability and appeal of the recipes and tips.

And oh, those recipes! After sharing how to stock your pantry and the essential equipment and techniques you’ll use, the chapters each cover a range of staples to have in your plant-based kitchen: first up is dairy-free, followed by cereals and snacks; spreads and sauces; mixes (such as cake mix or spice mixes); and finally, sweet treats (made from the staples you’ve created).

[How I used the cheese the next day in a salad.]

I can’t wait to try out the Cinnamon Toast Cereal, Snackworthy Cereal Bars, Super Seedy Crackers, Nacho Cheese Sauce, L.P.’s Worcestershire Sauce, Mac and Cheese mix, or the Savory Egg Mix. (There’s more–but I had to stop somewhere!).

For now, I can share this amazing Buffalo Mozzarella. It’s soft, creamy, and while delicate, can hold its shape when sliced. And it works beautifully for the anti-candida diet!

[photo credit: Nicole Axworthy]

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Buffalo Mozzarella from DIY Vegan by Nicole Axworthy and Lisa Pitman (used with permission) Missing that summer salad staple, composed of stacks of sliced tomato, creamy mozzarella, and bright, bold basil leaves? The wait is over—vegan mozzarella is here. This recipe makes what seemed impossible undeniably easy. Sure, it takes some time to prepare, but think of it as a B plot: a few minutes of effort here and there in between your life’s A-plot adventures (work, sleep, play). When it’s time for the exciting culmination, your mozzarella will be ready to star in a Caprese salad, amid roasted vegetables or thinly sliced atop a classic Neapolitan pizza. 1 cup raw cashews, soaked in water for 6 hours ½ teaspoon probiotic powder 2 teaspoons nutritional yeast flakes [for Stage One, I’d use miso] 1 teaspoon xanthan gum ½ teaspoon sea salt ¼ cup agar flakes, or 2¼ teaspoons agar powder INSTRUCTIONS 1. Drain and rinse the soaked cashews. 2. In a blender, combine the cashews, probiotic powder, and 1/2 cup water and blend until smooth. Pour into a glass or ceramic bowl, cover with a clean tea towel, and set aside to ferment for 24 hours. 3. In a blender, combine the fermented cashew mixture, nutritional yeast, xanthan gum, and salt and blend until smooth and creamy. 4. In a small saucepan, whisk together the agar and ⅔ cup water. Bring to a boil over medium heat, then reduce the heat to low and simmer, whisking often, for 10 minutes until all the agar has dissolved and the liquid begins to thicken. 5. In a shallow medium bowl, combine the blended cashew mixture and the agar mixture. Whisk until the agar mixture is completely incorporated. 6. Transfer the bowl to the fridge to chill for 15 minutes. 7. Divide the cheese into quarters. Put each portion on a square piece of plastic wrap. Pull the corners of the plastic wrap together over the cheese and twist to form the cheese into a tight ball, just like the classic buffalo mozzarella shape. Return to the fridge to chill for an additional hour or two before slicing. Store any leftovers tightly wrapped in plastic wrap in the fridge for up to 1 week. Reprinted from DIY Vegan. Copyright © 2015 Nicole Axworthy and Lisa Pitman. Published by St. Martin’s Griffin. Suitable for: ACD All stages (with adjustment); refined sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, vegan, low glycemic.



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