Vegan Artisanal Cheese Tasting: Kite Hill

One of the hardest things that I have heard people say about going vegan is giving up cheese. I can attest to that feeling. One of the reasons it took me longer to come to veganism from vegetarianism was cheese. I made the transition to vegan once I could no longer refute the evidence about how dairy cows and calves are treated. I had to stop ignoring the facts. My body was also kicking me into it because I am lactose intolerant and eating cheese was an assault on my entire body. I gave into my conscious and body and went vegan. The end result was that I felt good and was exposed to a world of vegan cheeses to satisfy my want of eating cheese. 

What I discovered were spreads, shreds, slices, cream cheeses and more. Most of these were every day cheeses like cheddar, jack, and mozzarella flavors. I have not run into very many specialty vegan cheeses until recently. The Durham Whole Foods was looking for local bloggers to taste Kit Hill artisanal nut milk based cheeses. I happily contacted them agreeing to get a sample of the product, taste it, and blog about it. What a hard job! ;-)

I was given a sample of the soft ripened cheese from the store. I noticed that they also carried soft fresh original and decided to buy that one to taste and compare. The website indicates that they have two other varieties, but I did not see it at Whole Foods. The two products that they do carry were located in the specialty cheese section with dairy cheeses. I did not realize this and first went to the produce section with tofu and tempeh. Then I went to the section of the store that carries the spreads and shreds. I wonder if the location of the cheese will harm the sales. As a vegan, I would never walk up to the cheese counter and look around for a vegan product. I think if this cheese is going to be viable product at Whole Foods, they need to let customers know that the vegan cheese is among the non-vegan cheeses. Otherwise, I am concerned vegans and dairy freers will never locate the product. 

One of the first things that I noticed about the package is the few ingredients that it contains. It is a list of around 4 ingredients focusing mostly on nuts and enzymes. This product is dairy free, soy free and gluten free (well, at least the ingredients do not indicate soy and gluten ingredients). I really like that this product has so few ingredients. While I love vegan cheese, many of my favorites have more ingredients than I care to consume. 

The soft ripened cheese is like a brie, while the soft fresh original is like a basket cheese. I am pleased that I bought both kinds because they are different. The soft ripened cheese has a casing around it like a brie does. I am not a cheese connoisseur and I ate the casing with the cheese, so if that is not the way to consume a soft ripened cheese, then whoops! I enjoyed the flavor of this cheese, but was not a huge fan of the flavor of the casing. The casing has a strange aftertaste. However, I think it it was served with a jam, fruit, or agave nectar then I think the casing taste would be quieted. I also know that brie is often baked and I wonder how this would turn out baked. 

The soft fresh original was perfect the way it is. I would not change a thing about it and really enjoyed the flavor on a cracker. I am not sure how else it could be served, but I could also see it pairing well with fruits, jams or agave nectar. One of the notable things about both products is that they were delicious at room temperature. Many of the current vegan cheeses out there are only good when warmed up. I am not sure how these cheeses fare warmed up, but room temperature or cold they are delightful. 

The verdict on both is that I see myself buying these for parties or holiday gatherings often. The prices on both were a bit steep (9.99 and 10.99), so I cannot justify them for every day consumption. However, I see them being a wonderful addition to any party, gathering, celebration, or as a treat. I also plan to experiment with the soft ripened to bake it and serve it drizzled with agave nectar. 

If you are in your local Triangle Whole Foods, look for these cheeses. If you do not see them, ask. They are worth a try! 

Coconut Bacon - Cruelty Free Deliciousness

To say it has been a while since I blogged last is an understatement. I am going to spare you the excuses and the promises and just get to my post today! :-)

So, what has brought me back to blogger you ask? Two words: COCONUT BACON! As you know, I am not a bacon-loving hipster because of the cruel factory farming practices that happen to pigs. However, this relatively new invention can make me a vegan bacon-loving hipster. What I am about to share is cruelty free, gluten free, and 100% delicious! 

I made a discovery of coconut bacon recently when I purchased an online order for products that I cannot find in the area. As I was looking in the online store Phoney Baloney's Coconut Bacon caught my eye. I ordered a package and when it arrived, I was amazed at the flavor. It tastes like crunchy pieces of bacon (with a little coconut flavor), without any meat! John and I, well ok more me, devoured the bag. When I was down to the last crumbs, I realized that I had to have more. Not wanting to purchase bags online, I decided I would give it a try on my own. I reviewed the ingredients on the bag and decided to leave some out and reduced the sodium. What I came up with is close to the purchased version and is D-E-L-I-S-I-O-U-S! 

I have topped salads, made an Elvis tortilla (peanut butter, banana, and coconut bacon), have eaten it plain, sprinkled it with tofu....and the list goes on. I would like to make a vegan, gluten free quiche and maple bacon glazed donuts next. I shared the bacon with several meat eaters, vegetarians, and vegans and got praise. It makes me think that I have stumbled on to something here. This will be in my cupboard pretty regularly. 

Coconut Bacon

• Olive oil spray
• 3.5 cups of shredded coconut, large flakes
• 2.5 Tablespoons of liquid smoke
• 1 Tablespoon and 1 Teaspoon of GF Low Sodium Tamari
• 2.5 Teaspoons of maple syrup
• 1 Tablespoon of water
• .5 Teaspoon of smoked, sweet paprika (if you don't have this, regular paprika will do)

Preheat the oven to 300 degrees and spray a large baking pan with olive oil spray. In a large bowl, mix coconut flakes, liquid smoke, tamari, maple syrup, and water. Mix until the coconut flakes are thoroughly coated. Sprinkle on the paprika and mix again. 

Transfer the mixture to the prepared baking pan and smooth out to be in one layer. Place in the over for 30-40 minutes. Check every 5-7 minutes to make flip the coconut and make sure that it is not burning. Leave in the oven until the bacon has reached desired crispiness.

Ingredients
3 1/2 cups flaked coconut
2 tablespoons liquid smoke
1 tablespoon Braggs liquid aminos or soy sauce
1 tablespoon pure maple syrup
1 tablespoon water
1 teaspoon smoked paprika (optional) - See more at: http://www.fettlevegan.com/4/post/2012/07/coconut-bacon.html#sthash.D6fOuUR6.dpuf

Ingredients
3 1/2 cups flaked coconut
2 tablespoons liquid smoke
1 tablespoon Braggs liquid aminos or soy sauce
1 tablespoon pure maple syrup
1 tablespoon water
1 teaspoon smoked paprika (optional) - See more at: http://www.fettlevegan.com/4/post/2012/07/coconut-bacon.html#sthash.D6fOuUR6.dpuf

Peanut Butter Hot Chocolate- Post 19

Yes, you read the title right peanut butter hot chocolate. I was recently introduced to this heavenly treat at a local chocolate shop called Escazu. They make their own chocolate bars, truffles, and have a hot chocolate menu. It is pretty much heaven that chocolate shop. Most of their bars are vegan and many of their truffles are as well. If that is not enough, they offer soy or rice milk for their hot chocolate menu. That divine menu includes delights like chili hot chocolate and peanut butter hot chocolate. 

After having their chocolate bars, I decided that it was time to visit the shop in person. I went one evening with my family and when I saw the hot chocolate menu, I had to have the peanut butter hot chocolate. My mother got the chili hot chocolate and that was heaven in a mug, but I preferred the peanut butter hot chocolate. With each sip, I tasted the rich chocolate and peanuts. The drink was frothy, warm, and filling. 

The shop is in downtown Raleigh and I live in Durham and it is too far to drive there on a regular basis. I had a task ahead of recreating this if I wanted this treat regularly. I noticed that when they were making it, they steamed the soy milk. I do not want to pull out the espresso machine to froth the milk each time, so I decided to try an experiment. Enter the Vitamix!

The Vitamix stays on our counter all of the time because we drink smoothies every morning. After several times experimenting, I came up with a recipe that tastes very close to the original. The only difference is that I have not used a chocolate bar from Escazu. Do not worry, I plan on trying that soon! If you do not have a Vitamix or a high powered blender that has the ability to warm liquids, warm the milk on the stove and froth it with a hand beater or an espresso machine. You can, of course, also have this treat un-frothed.  

Peanut Butter Hot Chocolate

• 1 cup of almond, soy, rice or coconut milk
• 2 tbsp mimic creme 
• 1 tsp vanilla extract
• 3 1/2 tbsp vegan chocolate chips
• 3 1/2 tbsp natural peanut butter (my tablespoons were not rounded, so feel free to go over this amount)

Place all of the ingredients into the Vitamix, or high powered blender, and blend for 4 minutes or until steam comes out of the top of the lid. Check for desired heat level and blend more or pour into a mug and enjoy! 

Breakfast Qunioa

Post number 21 for VeganMoFo. I met my goal to have 20 blogs during Vegan MoFo! Now I am exceeding it!

I am not all that exciting when it comes to breakfast on weekdays. I would like to be, but I do not want to wake up any earlier than I already do. I generally eat something quick like dry gluten free oatmeal (that may seem gross to you, but wet oatmeal often makes me gag), gluten free English muffin with peanut butter and banana or other toppings, or gluten free cereal. As you can see, weekday breakfasts are not very inspiring.

After visiting a B&B recently, I was introduced to the idea of quinoa in the morning. It blew John and I away. It was so delicious, filling, and nutritious. We have now incorporated it into our routine and sometimes cook it the night before. Not only is quinoa delicious and versatile, it is also healthy. It is rich maganese, magnesium, iron, copper, and is low in fat. Having quinoa in the morning is a good way to add some nutrients early on in the day. I also plan on adding fruit and vegetable smoothies, but I am taking it one step at a time.

We buy mostly black and white quinoa based on the availability in our bulk section. This week we had black quinoa, which looks more purple when cooked. They probably all taste the same, but I tend to prefer the black and red. This is the recipe we make, but you could add in any nuts and fruits.

Breakfast Quinoa
1 cup of uncooked quinoa
1 1/2 cups of water
1 Tbsp chopped pecans
1 Tbsp chopped walnuts
1 Tbsp dried cranberries
Fresh organic raspberries
Blood orange infused olive oil (you could use regular)

Bring the water to a boil and add in the quinoa. Simmer covered for 15 minutes. When finished, fluff with a fork. Place a serving in a bowl and sprinkle in the pecans, walnuts, cranberries, several raspberries, and a drizzle of the olive oil.

Almond Brussels Sprouts and a Liebster Award

Post number 15 for VeganMoFo.

The brussels sprout is a strange and cute looking little vegetable. It resembles miniature cabbage, but is part of the mustard family (or at least that is what Merriam-Webster says). When you mention the name of this vegetable, you generally get a strong negative reaction from folks. Not from me! Brussels sprouts made many appearances on the dining table of my childhood and I always enjoyed them. I would picture myself as a giant eating a tiny, delicious shrub.

John never had them as a child and I wanted to introduce them to him. Lucky for me, he like them! Now we use them in stir fries, steam them, and roast them. Growing up, my family roasted them with olive oil and garlic. The outer leaves become crispy and the inner leaves become tender, juicy, and sweet. To make them our own, John and I came up with a recipe that incorporated balsamic vinegar and almonds. I recommend that you give this recipe a try, you might just learn to love these sprouts!

Toasted Almond Brussels Sprouts

• 1 lb of brussels sprouts, washed, bottoms removed, and slice in half
• Olive oil spray
• 1 tsp olive oil
• 1/4 cup of sliced almonds
• 3 Tbsp Balsamic vinegar
• Salt and pepper to taste

Heat your oven to 375. Spray a baking pan with a couple of squirts of olive oil spray. Place the brussels sprouts in the pan and drizzle with the teaspoon of olive oil. Roast for 10 minutes. In the meantime, heat a small dry pan to medium heat and toast the almonds until crispy on each side. This process should take about 3-5 minutes. When finished, set aside.

When the sprouts have roasted for 10 minutes, remove them from the oven and sprinkle the balsamic over them and toss to coat. Use more olive oil or spray if needed. Add in the toasted almonds and roast for another 10 minutes until crispy. It is ok if some of the leaves become a bit crispy as they are crunchy and delicious!


Now....on to the award!

Kristen of Different Shades of Green, Theresa from The Vegan Version, and Dawn of Veg-am- were kind enough to pass on the Liebster award to me. Thank you so much! The Liebster award is given to bloggers with less than 200 followers to show a little love to them. I appreciate the love and now it is time for me to pass some love around!

Here's how it works:

1. You show your thanks to the blogger who gave it to you by linking back to them.
2. You reveal YOUR top 5 pics for bloggers with less than 200 followers, and let them know by leaving a comment on their blog.
3. Post the award on your blog. (Right click on the image, and select 'save image as'.)
4. Bask in the love from the most supportive people on the internet! And in this case, fellow mofo'ers.
5. Have fun, and spread the love! :)

Here are my 5 MoFo blogs to share the Liebster with. I have really enjoyed reading all of them and they have made me inspired to be more creative. So, here they are in no particular order:

1. Cara of Fork and Beans- She makes the most amazing vegan and gluten free candy. Before her awesome blog, I never thought I'd have my favorite candies again.
   
2. GiGi of VEGANVILLE- The humor and creativity keeps me coming back to this blog each day. Often times I laugh out load when I read her posts.
   
3. Mandee of Cupcake Kitteh- She has been taking on cooking challenges and tackling recipes in several major cookbooks. I am usually drooling and dreaming of her recreations.
   
4. Kittee of Cake Maker to the Stars- This is Ms. xgfx! She was the first vegan and gluten free blog I came across. Her pictures, stories, and adventures are a delight!
   
5. Ashley of (vegan)(kitchen)(nuggets)- She has been delighting my taste buds with all of her fall inspired creations. I especially love all of her posts with peanut butter!

Please make sure to check them out and show them the love!

Rich and Creamy Spiced Hot Chocolate

Post number 13 for VeganMoFo.

Hot chocolate is another one of things that I look forward to during Autumn. While it has been very warm during the days, the evenings have been cool. The colder air has put us in the mood for hot chocolate. My favorite element of our hot chocolate is the subtle undertone of heat. It is not very sweet and I have found that the beauty in this drink is the cocoa, vanilla, and cayenne. In playing with the recipe, I have learned the sweeter the drink, the less of the flavors that you taste. Have no fear, if you do not like spicy foods, you can leave out the cayenne.


So here is my take on hot chocolate.

Rich and Creamy Spiced Hot Chocolate
3/4 c unsweetened almond milk
3/4 c mimic creme (soy creamer would work here as well)
2 Tbsp vegan gluten free chocolate chips
1/4 tsp vanilla
1/4 tsp cinnamon
3 tsp Mayan cocoa (includes cocoa, cinnamon, and cayenne pepper. If you don't have this you could add in more cinnamon and cayenne pepper to your cocoa to taste.)
1/4 tsp agave nectar
Vegan marshmallows (Dandies or Sweet and Sara)


Place the almond milk and mimic creme into a small saucepan. Heat slowly on med-low heat. Add the chocolate chips and whisk until melted. Then add in the vanilla, cinnamon, cocoa, and whisk vigorously until the cocoa dissolves. Add in the agave nectar and take a small taste to see if it is sweet enough to your liking. Don't forget that the sweeter you make it, the less you will taste the flavors.


When hot enough, pour into a mug and top with several vegan marshmallows. Enjoy your warm beverage!

Down Home Vegan Cooking

Post number 11 for VeganMoFo.

As you know from my recent posts, we went to Asheville last weekend. One of our stops included a meal at Rosetta's Kitchen. We did not get pictures of our food because we were in a hurry to get on the road. I had a yummy Pad Thai bowl with peanut butter tofu and John had a plate with peanut butter tofu, mashed potatoes and gravy, and greens. His plate was not gluten free, so I could not try it. I was a bit disappointed that the dish was not gluten free, so when we got home I decided to try and make it myself. I have never tried it before, but I felt confident that I could replicate the meal and possibly even make it better!

So, I came up with a recipe for the a peanut butter tofu and got to work. The result was a delicious and hardy meal. John said that it was better than the one he ordered, but he was probably being nice. I only have mine to go off of and I loved it. I could not get enough of the peanut butter tofu! The greens and the mashed potatoes were awesome as well. It almost made me want to open a vegan and gluten free down home cooking restaurant. Almost.

Baked Peanut Butter Tofu

• 1 lb of tofu
  
• 1/4 c nutritional yeast (also known as nooch)
• 1/2 cup of natural peanut butter
• 3 tsp low sodium gluten free tamari
• 2 tsp rice vinegar
• 1 tsp agave nectar
• 1/4 to 1/2 cup warm water

Drain the tofu and wrap it in two paper towels. Place the wrapped tofu on a plate and top with a second plate. Use a weight to press down the plate and let the tofu sit for 15-20 minutes. While the tofu is pressing, make the sauce. Mix the peanut butter in a bowl and pour about 1/4 c of the warm water over the peanut butter. We use fresh ground, so it is a bit harder than the kind in a jar. Mix the two until creamy. Add in the tamari, rice vinegar, and agave. If the mixture is too thick, use more of the water. Set the sauce aside.

Preheat the oven to 420. Meanwhile, place the nooch on a plate. Unwrap the pressed tofu and cut it into about 1 inch cubes. Roll the cubes in the nooch and place them in a baking pan sprayed with olive oil spray. When they are all coated, place the tofu in the oven for 15 minutes. Flip the tofu and let it bake on the other side of 15 minutes. Then add the sauce making sure that each piece gets coated. Bake for another 15 minutes, turning once. The tofu will get a little crispy and smell wonderful! I cannot wait for the cold weather so I can have this meal again!

Sauteed Greens

• 1/2 c onion, chopped
• 1 bunch of swiss chard, leaves washed and chopped and stems set aside
• 2 tsp of olive oil
• 1/4 tsp red pepper flakes
• 1 clove of garlic

Heat the oil in a large skillet, preferably an iron skillet. When hot, add the onion and red pepper flakes and saute' for 5 minutes. Then add the garlic and saute' for 3 minutes. While cooking, chop the stems small and add to the pan to saute' for an additional 3 minutes. When stems are tender, add in the chopped chard and cook until the leaves wilt. Serve hot.

Mashed Potatoes

• 3 large potatoes
• 3 Tbsp soy sour cream
• 1 Tbsp Earth Balance (vegan butter)
• 1/4 or more nut or soy milk
• 1/4 tsp onion powder
• 1/4 tsp garlic powder

Wash the potatoes. Leaving the skin on, chop the potatoes into about 1/2 inch cubes. Place the cubes in a soup pot and cover with cold water. Place on the stove and bring to a boil. Allow the potatoes to cook, checking them for tenderness. When the potatoes are tender, turn off the burner, drain, and place back in the cooking pot. Place back on the burner, turned of. Add the non-dairy milk and Earth Balance and begin to mash. Add in the soy sour cream and powders and mash until you reach a desired creaminess. Serve this with your favorite vegan and gluten free gravy!

Quinoa Loaf

Post number 4 for VeganMofo.

As the weather gets chilly, I crave heartier foods containing grains or potatoes. I generally do not prefer to have the two in the same meal because they are both starches. John could care less and every once and a while he wins and we have the two together. I feel better when the grain is quinoa because it is such a healthy grain. It is high in manganese, magnesium, iron, protein, and other vitamins and minerals- it is nutritional powerhouse.

With the weather getting a bit cooler, I felt it was time for a quinoa loaf. The recipe for the loaf was adapted from a recipe card that came inside a package of red quinoa that I purchased years ago. The recipe needed a bit of tweaking to get it to our liking and the result is nutty and delicious. To go along with the loaf I made a raw kale salad and purple roasted potatoes. The potatoes have a pretty design when cut open. They almost seemed too pretty to eat, almost. After cooking, the potato seemed to loose the purple, but it is still delicious.

Nutty Quinoa Loaf

• 3 cups of cooked red quinoa
• 2 scallions chopped finely
• 2 Tbsp low sodium tamari
• 1/2 c chopped walnuts
• 1/2 c chopped pecans
• 6 Tbsp cashew butter
• 3 tsp poultry seasoning*
• 1/4 tsp ground pepper

Mix all of the ingredients together. Oil a bread pan and fill with the mixture. Press the mixture into the pan and smooth out the top. Bake in the oven at 375 degrees for 35-45 minutes. Remove from oven and let cool 5 minutes. Enjoy warm.

*Poultry seasoning does not contain meat. It has marjoram, sage, thyme, rosemary, and nutmeg

Cashew "Cheese"

I’m a bit nutty and that might be why I like nuts so much. While I’ve eaten them my whole life, I never went far beyond the peanut until the past five or so years. Sure, I would consume mixed nuts at a party, but I never used them in cooking. Along the way, they became a larger part of my diet. Early on, I'm not sure I realized the wonderful nutritional benefits that they offered, such as omega-3 fatty acids, fiber, vitamin E, plant sterols, and so on. They are also rich in unsaturated fats, unlike milk, eggs, and meat (http://www.mayoclinic.com/health/nuts/HB00085/NSECTIONGROUP=2). Unless you are allergic, there is no reason they shouldn’t be a normal part of your diet.

Cashews are among my favorite nut and if I don’t watch myself, I can eat too many in one sitting. While nuts are healthful, they contain fat and I try not to consume an overabundance of fat in my diet. This is pretty easy since I’m vegan!

Some of my favorite ways to enjoy cashews is to add to cooked dishes, granola, oatmeal, and cereals. Every once and a while, I want the cashew to be the star of the show and when that is the case I dine on cashew cheese. There are probably hundreds of recipes for cashew cheese and if I repeat one here, it is by coincidence only. I’ve combined elements of cashew cheeses that I’ve had in the past to come up with the following recipe. I served it at a recent event and it was a hit!

Cashew Cheese

• 2 cups of raw cashews, soaked in water for 2 hours (if you need them quicker, you can go with at least 30 minutes)
• ¼ cup of water- use more or less depending on consistency.
• ¼ cup of lemon juice
• 1 clove of garlic, crushed
• ¼ cup nutritional yeast
• Tahini to taste
• ½ tsp of salt or less to taste- I prefer less
• Fresh ground pepper to taste
• Pinch of paprika
• Pinch of chili powder

Drain the cashews and place them into the bowl of the food processor along with the clove of garlic and nutritional yeast. Pour half of the water, lemon juice, tahini, and blend. Add more water as needed for consistency and more lemon juice for taste. When it has almost reached the desired consistency add the ground pepper, salt, paprika, and chili powder. Give the cheese a final blend while being careful not to over process. The cheese should be smooth with texture. Taste and add more spices as needed.

Chill for about a half hour, or until ready to use. Serve with gluten free crackers or vegetables and enjoy!