Thursday, 7 July 2016
Artichoke and Sun Dried Tomato Cheese
4 days of home alone. No calls, no texting or emailing. Gotta say it's pretty amazing having the house to myself with no schedules or commitments. However I'm more busy but also feel more relaxed. Hmmmm. :) Just me and whatever I want to do. Some of what I have been doing is watching some You Tube videos on vegan recipes & cooking to get some more ideas for recipes. I never think of going on You Tube for anything, but got hooked on watching Cookingwithplants and a few others. This recipe is inspired by Anja who is the face of Cookingwithplants.
2 cups of water
1 cup quick oats
1/2 cup nutritional yeast
1 cup marinated artichoke hearts
1/3 cup sun dried tomato marinated in oil
2 tbsp vegetable, legume spice ( from Club House. A Greek seasoning would be great too )
2 tbsp apple cider vinegar
1 tsp salt
1 tsp pepper
** use organic when possible
Add all the ingredients into a blender. Start with 1 cup of water then all the other ingredients, followed by the last cup of water.
Blend till creamy smooth. Give it a taste to see if it's to your liking. This would be the time to add what ever else you would like to whether it's some more of these ingredients or another of your choice like other spices, chives, garlic etc.
Leave it in the blender for the next step.
Right now you have made a delicious sauce but to mold it to resemble a block of cheese take this next step.
1 1/3 cup water
2 1/2 tbsp agar powder
Add to a pot and mix.
Turn the heat to high and keep stirring till it boils. Turn the heat down a bit but keep stirring until it thickens up. Mine took about 2 more minutes ( 4-5 minutes from start to finish )
Now using a spatula add this quickly to your blender with all the other ingredients. Blend for about a minute.
Using whatever shaped glass or plastic container, add your cheese mix. You can use a few different sizes & shapes or one large one as I did. No greasing necessary.
Let this sit for at least 30 minutes.
It's now ready to eat.
Turn your dish over onto a serving board to release the cheese. Slice and serve it however you like.
Seal and refrigerate the remaining cheese.
As you can see I really just used the basics of Cookingwithplants.com recipe. If I had on hand the sweet potato & roasted red pepper I would have stuck with the original to try, however this is what cooking is all about. Taking a recipe and making it your own with whatever you have on hand at that moment. This one I believe can be made with sooooo many different ingredients. Try her original, mine or have fun creating your own amazing delicious recipe.
Hope you enjoy!