Preserved Lemons

Preserved lemons are said to be the "secret ingredient" that gives Moroccan and Middle Eastern foods that special flavor that can be so elusive. They can be used in many dishes, from main meals to desserts. I've been meaning to make them for a long time and when I saw them again recently on a cooking show (wish I could remember which one), I decided the time had come. Although you can order these online, or find them at a specialty market if you are lucky enough to have one of those nearby, they are easy to make yourself. Of course, you have to wait a month before you can use them, but I figured that would give me plenty of time to find recipes to make using these flavorful fruits.


Recipes abound for making these, and I researched multiple sources, but I want to give special credit to Sprouted Kitchen for the clear, simple to follow directions and beautiful photographs. It's a simple process requiring only a large Mason jar, a bag of Meyer (or other) lemons, some salt, and a few spices if you are so inclined. Not all recipes call for the additional spices, but I could not resist the urge to add a few extras.

Cashew Cream

This is the BEST thing to happen to vegetarian cooking, ever! Cashew cream is a versatile ingredient and a vegan substitute for butter, milk or cream. Whipped up with a little vanilla and sugar, it makes a wonderful dessert topping. Added to soups, you have all the texture and richness of cream, without the dairy product. It even makes vegan mashed potatoes just as comforting as their traditional counterparts.

A great dairy substitute

I discovered Cashew Cream in Tal Ronnen's cookbook, The Conscious Cook. Since then, it has become a staple in our kitchen. Freshly made, it will keep for about 3 days in the refrigerator, but it freezes well. Freezing can make it a bit lumpy, so give it a whirl in the blender once it has thawed.

Cashew cream is made with raw cashews and water. Raw cashews have little flavor, but with just a little nudge, they happily take on the personality of other ingredients. They contain enough fat to provide the creamy texture needed to fill out many recipes, and they provide a foundation for delightful sauces, soups, and even vegan "cheeses". This recipe is reproduced verbatim from The Conscious Cook. It is also published on Tal Ronnen's web site. If you are not already familiar with his creative cooking, I encourage you to visit.

CASHEW CREAM

INGREDIENTS
2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

PROCEDURE

1. Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
   
2. Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
   
3. To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.
   

Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream
Prep time: 10 minutes, plus soaking overnight.