CH Runners
Not Running => Food => Topic started by: gebuh on January 19, 2014, 08:52:27 AM
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I was in charge of the vegan dished for a baby shower yesterday. I made the stuff in the title and a vegan goat cheese spread that could have been better. But the first 2 were pretty good.
I used this (http://www.vegkitchen.com/recipes/vegetables-all-year-round/baked-eggplant-stacks-with-cashew-ricotta/) recipe for the eggplant. I modified it by doing a salt method on the raw eggplant first and adding a little hotness. The quality of the marinara is very important. I highly recommend it, on the website they're called stacks, but my sister renamed them sliders and I like that much better.
The salad I got from http://ohsheglows.com/2013/11/25/the-best-shredded-kale-salad/ (http://ohsheglows.com/2013/11/25/the-best-shredded-kale-salad/) it was good, but a bit too tangy to be great. I still recommend it though. I'm going to try it again with a few tweaks.
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That sounds yum. Let us know about the tweaks when you try again on the salad.
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I think dh would love the sliders, but I haven't found a good quality marinara over here. I tried to make one using a Giada recipe and it wasn't good.
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did you make the spa bettie goat cheeze?
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did you make the spa bettie goat cheeze?
no I made the cashew one from http://veganamericanprincess.com/2-recipes-for-smooth-crumbly-vegan-goat-cheese/ (http://veganamericanprincess.com/2-recipes-for-smooth-crumbly-vegan-goat-cheese/)
But I couldn't find raw macadamia so I used all cashews (do you think that would make a big difference?). Except for the miso they're the same. It wasn't bad, but it wasn't great. I'm trying another batch today, I'll let it ferment longer this time - yesterday I let it sit for a little more than 12 hours, I'm going to shoot for closer to 36 this time.
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I use all cashews too.
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I think dh would love the sliders, but I haven't found a good quality marinara over here. I tried to make one using a Giada recipe and it wasn't good.
yeah a good marinara is very important, I've never made one before - honestly I don't know the difference between that and spaghetti sauce. I ended up using Mario Batali marinara cuz all the ingredients were fresh.
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no I made the cashew one from http://veganamericanprincess.com/2-recipes-for-smooth-crumbly-vegan-goat-cheese/ (http://veganamericanprincess.com/2-recipes-for-smooth-crumbly-vegan-goat-cheese/)
But I couldn't find raw macadamia so I used all cashews (do you think that would make a big difference?). Except for the miso they're the same. It wasn't bad, but it wasn't great. I'm trying another batch today, I'll let it ferment longer this time - yesterday I let it sit for a little more than 12 hours, I'm going to shoot for closer to 36 this time.
made another batch of the goat cheese, I let it ferment a lot longer. dd2 said it tasted pretty much the same, but she really liked it. I thought it was ok. Any recommendations on herbs for it?
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hmmmmm. this is the recipe i always make http://spabettie.com/2012/08/17/vegan-goat-cheese-recipe/ (http://spabettie.com/2012/08/17/vegan-goat-cheese-recipe/) i usually just eat it straight up :D no herbs or anything! LOL.
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hmmmmm. this is the recipe i always make http://spabettie.com/2012/08/17/vegan-goat-cheese-recipe/ (http://spabettie.com/2012/08/17/vegan-goat-cheese-recipe/) i usually just eat it straight up :D no herbs or anything! LOL.
How long does it keep?
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How long does it keep?
I dunno, we devour it, lol. I think I have it up to a week.