On Sunday, 28 July, I ll be in Whakatāne to present a vegan cheese workshop.
Flow Massage Therapy is my host and Anna has done an excellent job of picking a great venue and creating the event (details linked in the comments).
In this workshop, I ll demonstrate how to create three simple #vegan cheeses which are easy to recreate at home:
- a cashew coconut yoghurt brie
- an almond feta
- a smokey cashew based Gouda
A crucial element is understanding how to work with agar. It has taken a bit of time for me to master this ingredient. It is used mainly to set the cheese and create a firm texture.
Other topics I will discuss are
- how to create that umami taste
- how to swop out nuts and
- which machines give better results.
I will also introduce fermentation ideas and show you a sample of the easiest way to create a three ingredient cream cheese. The workshop is jam packed full of cheesiness! 😁
I ll bring my tea collection for a yummy cuppa afterwards and share a cheeseboard. There will be cheeses and breads for sale - brie, Gouda and feta.
Cost is $45 pp and the workshop plus sharing will take about 2-3 hrs.
Please click on the event to see where it's held, what time and how to book 🙏
Thank you so much. I look forward to sharing my cheese making journey with you.
Hello beautiful souls!
Recipe time 😍
Coleslaw with an apricot twist
This recipe is inspired by my sister-in-law, Monika Vincent: raw chef, entrepreneur and owner of Raw Balance NZ. She made this for a family get together and it is simply the yummiest flavours: sweet, sour and tangy.
Cut into ribbons:
Red cabbage
White cabbage
Celery
Red pepper
Carrot
Optional:
Apple
Zucchini
For the sauce, blend in hsp blender (ie Vitamix or hand blender):
Half a cup of soaked apricots
Half a cup soaked goji berries
1tbsp almond butter
Half an avocado
2tbsp tamari
1tsp apple cider vinegar
Half to 1cup water
Pinch of salt
Cayenne pepper (optional)
Morena beautiful souls! I ve had a few private messages about my Raw Curry in a Hurry
It was a favourite in my food trailer years ago and it is so easy to make. There's a few variations according to your preferences, but this is the recipe for yesterday's one:
Freshly chopped vege - zucchini, onion, carrot, beetroot, cucumber, greens, capsicum, celery (I make juice regularly and I added the pulp), salad leaves (romain, iceberg, rocket, buttercup, fancy, oak etc)
For the curry sauce - half an avocado (variation: use soaked cashews), 2 - 3tbsp tahini, dash of tamari, 1-2tsp curry powder, 1 - 2tsp turmeric, 1 - 2tsp paprika, sprinkle of chilli, punch of salt, roughly 1 - 2cups water. Blend together in high speed blender to a creamy consistency. Pour over the vege and mix thoroughly.
Some have asked when I ll be teaching raw food classes again and atm I am feeling so fueled and inspired that I m considering a 'yes' to that question!
So delicious, so simple ❤️
Taking cheeze orders for next week!
#vegan #artisan #df #cheeze
Awhh so lovely to hear Chris Webber play at the market this morning!
#rotorua #kuiraupark #livemusic
Prepping for yummy tacos this Saturday!
Yes! We are open this weekend.
#rotorua #vegan #rotoruaeats #happyeats #vegansofig #foodhappy #plantbased #plantery #teaandhappiness #oppositeskylinegondolas #healthyvegan #cyway #nzvegan #neatplaces #nz #df
Yesterday I showed you the knotted wheat protein, this is the shredding stage.
The pleasure of watching mushrooms cook......
#whatwillitbe
