Simple Cucumber & Tomato Salad

7 Aug 2019 Plant-based Bear

Sometimes you don’t have time to do a fancy recipe, or maybe even just the willpower. But a bear’s gotta eat. So, something simple will have to do.

It’s super simple, and super healthy, and can be made with basic ingredients.

It’s embarrassing calling this a “recipe”, but it seems the best way to describe it to you.

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Simple Cucumber & Tomato Salad

A simple salad, just like the title says!

Last updated August 7, 2019.

Prep Time10

Cuisine: Mediterranean

Keyword: salad

Author: Plant-Based-Bear.com

Ingredients

cucumbers chopped
tomatoes chopped
onion diced, almost any variety will do
fresh dill finely chopped, optional
fresh mint finely chopped, optional
lemon or lime juice fresh is best!
pinch garlic or sea salt

Instructions

Chop up some cucumber. I tend to like the Persian cucumbers for this, but I will be making it in the next few days with some huge hothouse cucumbers I got on sale. I like big servings, but have found that about 2 larger Persian cucumbers, or ⅓ to ½ of a large hothouse cucumber is about a serving.
Chop up some tomato. Usually I have some Roma tomatoes, as they're often cheap, but anything will do. I use 2 small tomatoes or one large, so I have about 80% as much tomato as cucumber.
Dice the onions. Works great with green onions from the whites to the green, or yellow or white onions, too.
Finely chopped the mint, or dill or whatever green, fresh herbs you might have around, and sprinkle on top. Sometimes if I don't have fresh dill, just dried will work great as well!
Add a pinch of garlic or sea salt.
Put a strong splash of lemon or lime juice all over the top.
Mix it all up, and store in fridge until ready to eat!

Notes

This is one of those salads that seems to improve if you let it all “marinate” together for a bit. Making it in the morning for lunch is great!

That’s it! Super simple, and delicious, and incredible on a hot summer day!

Plant-Based Cheddar Cheese

3 Aug 2019 Plant-based Bear

I’ve now tried several recipes for a plant-based cheese, and although I really do like my Plant-Based Sharp Cheddar recipe, I’m still on the hunt for the “perfect” plant-based cheese!

As I search through cheese recipes, most of them are variations of the same theme, which doesn’t mean I won’t try them, but I expect similar results and maybe not a solution to downsides of other recipes I’ve tried. But, this one from Michelle Blackwood over at Healthier Steps, caught my eye as it included some different ingredients that I thought might help make the cheese more firm and perhaps more, uh, cheese-like, or having the same feeling, texture, and type of cutting of a real cheddar. The tapioca starch (or flour) and the cornstarch could make it more interesting!

Recently I’ve been using this agar powder, which is about as good of a price and quality I’ve yet been able to find. It is working great in all of the other cheese recipes. However, the amount of agar (2 T) in Michelle’s recipe seems a bit high, particularly for a 1/2 cup of water. For comparison, my Plant-Based Sharp Cheddar recipes uses 1 T of agar powder to 1 cup water. I would think that Michelle just made a simple mistake and has Tablespoons, instead of teaspoons, but she does properly list 2 teaspoons kappa carrageenan as an alternative, and doubles-down on the amounts of agar powder and water in the comments when some said their cheeses were too soft.

I followed the recipe, only doubling the lemon juice, but, due to the Plant-based Bear not using oil, just skipped the coconut oil in the recipe entirely. I’m not sure how this might affect things, but the cheese turned out fine and didn’t need additional oil, at least from a non-stick angle. All was well…

…Until I started making that agar/water mixture. I couldn’t even begin to dissolve 2 T of agar powder into the 1/2 cup water, and got a gluey ball that wouldn’t at all be able to be brought to a boil. I tried adding just a SMALL amount more water, but that wasn’t enough to make a difference either. I wasn’t measuring my added water, but I’d imagine I ended up with a cup and a half of water or more to make a rather thick agar paste I could bring to a boil. I poured it into the other mixture and blended as instructed.

I have a number of “tiny loaf” pans that I use for making cheese, and instead of oiling up, I simply line them with plastic wrap, leaving excess in place, extending beyond the pan. This makes things non-stick, super easy to clean up, and I can wrap the resulting cheeses in the extra wrap. I bought my 1-cup tiny loaf pans years ago, and can’t for the life of me find any more, but this pan would also be similar. For this recipe, I can make three “loaves” of cheese.

The Healthier Steps original Vegan Cheddar Cheese recipe is below:

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