Tuesday, May 30, 2017
I took the challenge seriously and put together a holiday party for our friends featuring a whole array of vegan cheeses, which I learned how to make in Noa Shalev's awesome vegan cheese course (you should take it, so cough up the 350 NIS and do it.) A lot of improvisation went into this - my cheese flavors are original inventions, save for the spirulina one, and my raw cashew cheesecakes are variations on the lemon-lavender cake I made a couple of weeks ago following Noa's recipe. This time I made mango-basil cake and strawberry-thyme cake. All I did was replace the flavoring. I glanced at one of my new books, The Vegetarian Flavor Bible, to match fruit and herbs, but I find that I already have a pretty good gut feeling about combinations.
Anyway, from bottom to top: green salad with avocado, nectarines, and strawberries, dressed in quince vinegar from Nan at Vermont Quince; spiralized salad of cucumber, carrot, beet, and radish, dressed in a mix of good mustard and Nan's quince salsa; cauliflower ceviche; "chevre" cheeseballs flavored with nigella, chimichurri, za'atar, zchug, and ras-el-hanout; leek-mushroom quiche with chickpea base; vegan lasagna with tofu ricotta: four hard cheeses, flavored with spirulina, turmeric-cumin, miso, and garlic-zchug; breads and crackers; and the aforementioned raw cakes.
A good time was had by all!