Agave Marsala Pears

This is adapted from a Nigella Lawson recipe and is fantastic as a fancy accompaniment for your Artisan vegan cheeses or antipasto ;)
I used Kroger brand of Marsala cooking wine which I confirmed with Kroger is vegan!

Agave Marsala Pears

Ingredients

2 firm pears (approximately 1 pound total weight) each cut into 1/8', leaving skin
2 tablespoons olive oil (regular, not extra-virgin)
3 tablespoons Marsala (or sherry or port - you basically want a sweet fortified wine)
2 tablespoons agave
1/2 cup walnut halves
1 pound vegan artisan cheese for serving


Method

While you are cutting the pears, let the oil heat in a large frying pan/skillet.
Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and agave together in a cup.
When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate.

Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over.
Remove them to the plate with the pears and add the cheeses.

Rejuvelac - Adventures in Vegan Cheese Making

I decided after 5 years of being vegan it really was time to make vegan cheese properly. That means using rejuvelac - a fermented liquid from grains. I've been getting my directions from Miyoko Schinner's amazing book "Artisan Vegan Cheese". If you haven't checked out Miyoko's Kitchen I suggest you try some of her cheeses - they are AMAZBALLS!

To start you have to soak the grains (in my case 1 cup buckwheat groats) over night in a large jar covered with a cheese cloth, then rinse but keep moist and keep rinsing and keeping moist twice a day for a few of days until tiny sprouts appear. You're supposed to keep them in a warm place but out of the sun...I'm not sure exactly what that means but where I live that's near impossible so I'm just keeping them on a shelve near the window.

Once sprouted, divide the grains between two jars and pour 3 cups of filtered water in each. Cover with fresh cheesecloth and put back in the same warm spot. after a few days the water will turn white and have a tart lemony smell. Drain the liquid into clean jars,cover and can be stored in the refrigerator for 4 weeks. 

After around 3-4 days I had some sprouts so I rinsed and added the water and 3 days later I had the cloudy water. I should have read the instructions more clearly - apparently quinoa seeds only take a day to sprout - doh! 

This made about 1 litre of rejuvelac and most recipes call for 1/2 - 1 cup.

Smelled like egg farts but hopefully will do the job!

Use the first basic cashew cheese recipe in Miyoko Schinner's book, left it over night. Then used the basic cashew cheese for a Brie recipe.

Cashew Nut Brie

Used the rejuvelac to make a batch of sharp cheddar - this was so delicious!!

Sharp Cashew Cheddar

Vegan Fondue

This recipe was adapted from Vegetarian Times.

Vegan Fondue

Ingredients

10 small fingerling or other boiling potatoes, peeled (1 lb.)
1 Tbs. olive oil
2 large onions, peeled and chopped (2 cups)
3 cloves garlic, minced (1 Tbs.)
2 Tbs. cornstarch
2 Tbs. nutritional yeast
1 � tsp. salt
1 cup dry white wine, such as Chardonnay, divided
1 pinch ground nutmeg
1/2 cup vegan mozzarella shreds
1/2 cup vegan cheddar shreds
1 tsp salt
pepper to taste


Method

Cook potatoes in boiling, salted water 5 to 8 minutes, or until soft. Drain, and set aside.
Heat oil in medium saucepan over medium-low heat.
Add onions, and cook 15 to 20 minutes, or until soft and translucent.
Add garlic, and cook 1 to 2 minutes more.
Meanwhile, dissolve cornstarch in 2 cups cold water in small cup.
Add cornstarch mixture to onion mixture, increase heat to medium, and simmer 5 minutes, stirring occasionally.
Add nutritional yeast and salt, and simmer 5 minutes more, stirring occasionally.
Remove from heat, and add potatoes and 1/2 cup wine.
Blend with immersion blender until smooth and silky.

Return to heat, and simmer gently 5 minutes.
Add remaining 1/2 cup wine, and cook 1 minute, stirring once or twice, or until Fondue is thickened.
Add in vegan cheeses and stir until melted.
Add nutmeg, salt and pepper to taste before serving with bread pieces or apple slices.

Vegan Halloumi

WHAAAAAAA?? Yes you read correctly. I found this wonderful recipe online from Cooking With Plants. I love how the first instruction is store the tofu in the freezer - I've been doing that for years too because it creates spongy tofu! It didn't exactly taste like halloumi but with a spritz of lemon it would be a great substitute in any halloumi recipe. Pretty delicious with sweet chili sauce or chili jam!

Vegan Halloumi

Ingredients

250 g Organic Tofu (medium or firm)
1 tsp Onion Powder
1 tsp Paprika Powder
1/2 tsp Tumeric
1 tsp Sea Salt (Celtic or Himalayan) ground
1/2 cup Nutritional Yeast
1/4 cup Boiling Water from boiled kettle
1 tbs Grapeseed Oil for frying


Method

Place tofu into freezer overnight.
Remove tofu from freezer and let thaw in fridge.
Press liquid from tofu.
Pat the tofu dry and slice into 1/4 inch (1/2cm) slices.
Prepare your marinade by combining remaining ingredients (except oil) in a bowl until well combined and smooth.
Baste tofu slices on both sides and if you have time, let marinade for at least a couple of hours or over night.
Heat non-stick pan on high/medium-high (or BBQ) and add a little bit of oil.
Add halloumi slices and cook on each side until golden and crispy (about 2 minutes on each side).
Cook until all halloumi slices are browned on each side... serve and enjoy!