To Do List: Order a Book. Win a Print. Eat Lava Cake.

Win a print until Feb. 2: Otherwise, consider 1. and 3.

A drawing of a hamburger castle.
Illustrations: Alex Testere
A drawing of flying foods
A drawing of flying foods
A drawing of a hamburger castle.
A drawing of breads.
A drawing of breads.
  1. Someone also asked, “Best protein breakfasts? Besides eggs.” To which I’ll now respond: tofu. I know, I know, but it’s high in protein and no less appropriate for breakfast than for any other meal. I like to crumble it into stir-fried broccoli or spinach for a quick vegan scramble; I usually use firm, but soft silken tofu gets you texture more akin to soft-scrambled eggs. You might also try these savory pancakes.

How to Make Your Own Cashew Cheese

Makes: 2 cups
Time: At least 4 hours, mostly unattended

A photo of cashew cheese on crackers.
A photo of cashew cheese on crackers.
Photo: Aya Brackett

Ingredients

  • 1½ cups unsalted raw cashews
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • Salt

Instructions

  1. Soak the cashews in 3 cups water until swollen and soft, about 4 hours. Drain; reserve the liquid.
  2. Put the cashews in a blender with lemon juice, nutritional yeast, and a pinch of salt. Purée on high until smooth, adding the soaking liquid a few tablespoons at a time until it reaches the desired consistency. Eat as is, or at this point you can add flavors from the list below and pulse until incorporated.

10 directions to take cashew cheese

Feel free to adjust any of these amounts up or down to suit your own personal taste. And if you can let the cheese sit for a couple hours after seasoning, all the better.

  1. Garlic-Mustard Cheese: Add 4 teaspoons Dijon mustard and 1 teaspoon chopped garlic.
  2. Chipotle Cheese: Add 1 or 2 minced canned chipotle chiles, plus some of their adobo.
  3. Lime-Cilantro Cheese: Add up to ½ cup chopped fresh cilantro and 2 tablespoons fresh lime juice.
  4. Sesame-Soy Cheese: Add 1 tablespoon each soy sauce and toasted sesame seeds and 1 teaspoon sesame oil.
  5. Lemon-Dill Cheese: Add another tablespoon lemon juice and 1 tablespoon chopped fresh dill. (This is even better the next day.)
  6. Ginger-Mint Cheese: Add 1 heaping tablespoon minced fresh ginger and 2 tablespoons chopped fresh mint. (This is even better the next day.)
  7. Vanilla-Orange Cheese: Use orange juice instead of lemon juice and add 2 tablespoons grated orange zest and 1 teaspoon vanilla extract.
  8. Berry Cheese: Skip the nutritional yeast and add 1 cup mashed berries and 2 tablespoons turbinado sugar.
  9. Tangy Cheese: Add 4 teaspoons cider vinegar and 1½ teaspoons white or yellow miso.

Molten Chocolate Cake

Makes: 4 individual cakes
Time: 30 minutes

Ingredients

  • 1 stick unsalted butter, plus more for greasing
  • 4 ounces dark chocolate, finely chopped
  • 4 eggs
  • ¼ cup sugar
  • 2 teaspoons flour
  • ¼ teaspoon salt

Instructions

  1. Liberally butter four 4-ounce molds or ramekins (make sure not to miss any spots, or the cakes will stick).
  2. Put the butter in a medium bowl and melt it in the microwave or over a double boiler. Add the chocolate to the hot melted butter and stir until it’s melted. Set aside.
  3. Crack 2 eggs into a large bowl and add 2 more yolks (save the extra whites for another time). Add the sugar and beat with an electric mixer until light and thick, about 1 minute. Whisk the egg mixture, flour, and salt into the melted chocolate until combined.
  4. Divide the batter among the molds. (At this point you can refrigerate them for up to 3 hours; just bring them back to room temperature before baking.)
  5. When you’re ready to bake, heat the oven to 450°F. Put the molds on a rimmed baking sheet and bake until the cakes have puffed up a bit, the tops are barely set and the cakes still jiggle slightly when shaken, 7 to 9 minutes (better underbaked than overbaked). Let sit for 1 minute.
  6. Put a plate on top of each mold and (with a potholder to protect your hand) carefully invert the cake onto the plate. Let it sit for 10 seconds, then lift up the mold. Serve right away.

Has published 30 books, including How to Cook Everything and VB6: The Case for Part-Time Veganism. Newsletter at markbittman.com.

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