Tuesday, April 10, 2012

Tasty Raw Vegan Nut cheeses that leave the other stuff behind!

I haven't had cheese in a million years or so it feels, but these Nut "Cheeses" are so good and rich and delicious! that really,  no turning back.. so Cheeses, watch out!

The first one is from my friend Lee... it meant the world to me to have someone else make me a treat... I am always in the kitchen and eating out is quite limited... so it truly is special to have enjoyed what someone else made with love...

Lee's Pumpkin, Cashew, Brazil Nut Cheese

3 cups raw pumpkin seeds, soaked overnight
1 cup Brazil nuts, soaked overnight
1/2 cup raw cashews, soaked overnight
3/4 cup extra virgin cold pressed olive oil
1/4 cup of water
1 TBS chopped fresh Savory
1 TBS chopped fresh Sage
2 TBS chopped fresh Parsley
1/2 cup of fresh Dill
2 cloves garlic
2 TBS Umeboshi Plum Paste

Drain and rinse the seeds and nuts. Transfer to a food processor (it may need to be done in batches). Process until the mixture forms a paste. Add the oil, water, herbs, umeboshi paste and process until smooth.

Chill the mixture and form into wheels.
Can keep in the fridge for up to 5 days. It can also be frozen for up to 2 months.      

The second one I made for our Passover Seder... and it even stinks like good old cheese!

Fermented Happy Birthday Nut Cheese Base

4 cups of macadamia nuts
2 cups of rejuvelac

Blend together (best done on a high speed blender). Blend for 1 minute, then stop for 30 secs. Then blend again. Blend until smooth.
Pour mixture into a cheese-cloth lined sieve over a bowl to drain. Wrap the cheese mixture in the cheese-cloth and put weight on top to drain any excess liquid. (Jars filled with water are an excellent weight.)
Cover and let the cheese ripen at room temperature overnight or 2 to 3 days for a more fermented cheese. I let this cheese stay "fermenting" at room temp for 2 days.

Once the "cheese" mixture has been fermented, divide the mixture in two. Transfer the mixtures into dry clean containers. Will keep in the fridge for up to a week or it can be frozen for up to several months. I kept one for immediate use and froze one "Nut Cheese Base" for another day. (which happened to be my birthday!)

Fermented Dill-Scallion Nut Cheese

1 Nut cheese base mixture (about 2 cups of cheese)
2 garlic cloves
1/4 cup chopped fresh dill
6 scallions (or adjust to taste)
1 tsp sea salt
1 tsp freshly ground black pepper

Combine all ingredients in a food processor. Process until smooth. You may need to stop sometimes to scrape the mixture down and then continue processing.
Place mixture onto mould, chill and serve.

It is just so good! A little patience will go a long way! It may seem like a process but it is really not. Most of it happens on its own.

I love to hear about you, about the little or not so little changes you have integrated into your life. I love the little steps and the big consequences. I love that you have chosen now to be the time to change, because deep within you know there is no better time, and there will always be a ton of excuses not to do it. So a pad of the back to you. Keep your stories coming. They inspire me.

You miss 100% of the shots you don't take. 

Wayne Gretzky

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