This past week has been a fun one. I started listening to the Serial podcast (I know, SO late in the game), and I’m hooked. I’m not really into murder mysteries usually but the way they tell the story is so interesting.
Also, I am now a blonde. It’s something I’ve been thinking about doing for a while, so I just said, “F*ck it, life’s too short,” and I booked an appointment for a 3 hour bleach and toning session. #NotPaleo #DontCare. I thought… If it looks bad, it’s just hair. And my hair grows so fast, my mom used to say, “Everything you eat just goes to your hair.” But I ended up loving it. It’s so dramatic and I was super nervous about it at first, especially being Asian, but it surprisingly complements my skin tone well. I’m not fully used to it yet as I still surprise myself whenever I see my reflection or when my hair falls to my face in my line of vision, but it’s so fun at the same time.
Lastly, I saw these adorable mini peppers at the farmers market, and they were so pretty and begging to be stuffed so that’s what I did (sounds dirty, but it’s the truth). Making cheese out of cashews is one of my favorite dairy-free tricks and it tastes so good on its own as a dip or in an appetizer recipe like this one. I’ve been enjoying this finger-food snack all week long so I know it lasts at least for that long in the fridge. It’s a delicious party snack, and even caters to your vegan friends which is always a plus when you live in the bay area.
- 1 cup raw cashews, soaked for at least 2 hrs
- ¼ cup nutritional yeast
- 2 cloves garlic
- Juice from ½ lemon
- 1 tbsp dijon mustard
- 3 tbsp olive oil
- 2 tbsp filtered water
- Salt and pepper, to taste
- ½ tsp red pepper flakes (optional)
- 10-12 mini bell peppers
- 2 tbsp almond meal
- ½ tsp thyme
- ¼ tsp olive oil
- ¼ tsp salt
- Preheat oven to 350 degrees F.
- Put all ingredients for the cashew cheese in a blender or a high-powered food processor.
- Blend together until the mixture becomes smooth and creamy.
- Cut mini bell peppers in half, lengthwise. Remove the seeds and ribs.
- Fill each pepper half with cashew cheese and place them on a greased baking sheet.
- In a small bowl, mix together almond meal, thyme, olive oil, and salt.
- Sprinkle the almond meal mixture on top of the stuffed pepper halves.
- Bake for 25-30 minutes until the peppers are soft.