Tag Archives: raw vegan cheeze

THIS WEEK’S CHEEZE: Trying out a sunflower cheeze

Posted on August 18, 2013by 

Two nights ago, I set a sunflower cheeze to ferment (I usually do cashew cheezes, but I wanted to try something a little different – I mean, the stuff I add in is usually going to be the same no matter what I am making)

Instead of grinding the sunflower seeds into powder, the way I used to do, I soaked them overnight.

In the morning, I added salt and put it all into the Cuisinart, reduced it to mush, and then put it in a nutmilk bag, set it in a colander on a bowl with a jar full of water as a weight on top.  (All of these things are different from my usual sunflower seed recipe)

I set it in the corner of the kitchen, and waited for 2 days. Tonight I opened it up and, although it tasted okay, something was missing.  I went ahead and added in the garlic and onion and oil-cured kalamata olives, and prepared to let it set up in the refrigerator. Then I checked, and my body memory doesn’t have me putting in the probiotics. Should I or not? I decided to add probiotics at that point, and I am glad that I did. I put the first cheeze round in the food processor with a capful of probiotics, and, when I took it out, I could smell the difference! 

So, now, I have decided to leave these very blended cheezes out one more night, and then put them in the refrigerator for another day. 

One is just the garlic, onion, olive version, and the other one was going to be coated with dill, but the dill got mixed in when I added the probiotics. I am expecting good results, regardless.

 

MY NEW CHEEZES AND THEIR SUCCESS AT THE MEET-UP

Tonight’s Fermenters’ Meetup was for fermented nut or seed cheezes.
I made a basic 48-hour-fermented jalapeno/garlic cashew cheeze recipe, coated 1 round with dried dillweed, and mixed cured kalamata olives into the other round (which stopped being a round, and had to travel in a pot.  I thin-sliced two small kohlrabis, shook some black pepper over them, and took them along, as well, so people could make impromptu ravioli, or just have a raw place to hold their cheeze.

Why am I feeling so proud? They scarfed up all of my cheeze (there, I had been thinking I would have at least half as leftovers to use this week!) Then, when we gathered to talk about what we had eaten, my cheezes were the most-often mentioned!
I have been making raw vegan cheeze for a number of years now, but this is the first time that my cheezes were up against other people’s cheezes and were being tasted by people who make raw vegan cheezes.

CASHEW CHEEZE BASE
3 C raw cashews, soaked @8 hrs
1/4 C water
2 capsules New Chapter All Flora probiotics
½ t sea salt

  • Process cashews through a Champion juicer with the blank plate (alternatively, if you have neither a Champion juicer nor a high speed blender, you can grind dry cashews in a coffee grinder – I often use my Magic Bullet grinder blade to reduce nuts and seeds to a fine powder. If you happen to have high speed blender, place all ingredients in the high speed blender and process to a fine paste)
  • Dissolve probiotics in 1/4  C water
  • Process cashew paste, salt,water, and probiotics and process in a food processor to mix thoroughly.
  • Line a colander (placed over a bowl) with cheesecloth, and place cheeze in the colander. Fold the cheesecloth over the cheeze, and leave to ferment for 24-48 hrs (longer is tangier).
  • Place cheeze in a tightly-lidded container and refrigerate for up to 3 weeks.

After I fermented, I ground up 6 garlic cloves and one fairly large jalapeno, then placed all in my food processor to mix well.
Then I folded cheesecloth In the bottom of two containers (I could have used baking parchment, but I had none), placed a round ring form on top of the cheesecloth, and spooned the cheeze into the ring forms, in  hopes that I would get sturdy rounds of cheeze, covered the containers with airtight covers, and put them in the refrigerator for 3 days. It turned out that the rounds did not hold together very well.
I took one, placed it in a container and mixed in about 10 finely chopped oil-cured kalamata olives.  Handling the other very carefully, I sprinkled a lot of dried dillweed all over, top, sides, bottom, and patted it in, then patted the round back into shape and put it in a container.  These were the cheezes I took to the meetup.

I think  I liked the dill-coated one best, although the olive one was very good, and was the most-commented-on.  Folks also liked the kick of the garlic and jalapeno base (as did I).  I have a new staple.

THE CHEEZE IS ON!

POST #954
I’ve just put a cashew cheeze base to ferment.

Here’s the base recipe:
3 C cashews,soaked for 6 hours
1/4 C water
3 capsules New Chapter All Flora probiotics
1/2 t sea salt

I processed the cashews through my Champion juicer with the blank plate. (this gives a very smooth pate, but… the reason you might want to use a high speed blender, or even a food processor, which is what I have always used before, is that is a bear to clean out all of the parts of the Champion)

Then I emptied the probiotics capsules into the water, added the sea salt, and mixed it well.

Then I put the sea salt/probiotics/water mix into the bowl with the cashew nut paste, and mixed it up well, using the spatula which came with my Cuisinart and is very strong.

I lined my colander with two layers of cheesecloth, put the cashew mix in, and folded the cheesecloth over it. I put the colander over a bowl in the corner of what was the stove top, which is now where I place ferments – it’s the darkest part of my kitchen, and, possibly, the coolest, but definitely not cold (I’d guess that, right about now, the temperature there is @80 degrees)

I plan to ferment this cheeze for 48 hours before I season it, form it, and refrigerate it.

Yesterday, at Broadway Panhandler, I picked up some steel rings, which said they were for cutting pastry, but which will do nicely for forming the cheeze (and were about $10 less than a spring form). I’ll use them to form the cheeze into nice rounds, which I will refrigerate, after I’ve seasoned the cheeze – I’m thinking of making one jalapeno mushroom cheeze, and one garlic dill cheeze, but anything can happen between now and then.

GREENS, LETTUCE, LETTUCE, AND MORE LETTUCE: Let us think of what to do

POST #946
It looks like there are going to be a lot of lettuce-y things, greens, etc. in my box tomorrow. Shoot! I’m hungry. Oh well. I am going to eat what is there, or else, if I cannot get to it, I will dehydrate it and add it to the supergreens jar.

I do have some cashews, and I have been exploring other blogs, because my meet-up next month calls for nut and/or seed cheezes (all my fault for telling them how I got into fermenting!).

I think I’ll make some goat cheeze to go with some of these greens. I got the idea for goat cheeze from ChoosingRaw. She’s from a Greek family, so I guess she should know what tastes right. (She also has an amazing collection of recipes which you would do well to visit)

I’m also going to re-visit some of Russel James’s cheeze recipes (click on recipes and look around – he has a book on cheezes –but he has other books as well, and, from personal experience, I can tell you they are all fabulous)

I’ve just put up a new bookshelf for my recipe book library, and, since my current passion is fermenting and fermented cheezes, I’ve put all of the books that have decent cheeze recipes (according to me) together with the specific books on fermenting.  It’s a weird way to categorize, or not, but it works for me this month. (Since I have so many recipe books, I ended up having to lay the “classic” books – the old ones that I collect– on top of the ones I use often. I had to put the ones I use less often in stacks on the top shelf. Of course, I checked them all for fermented cheeze before classifying them)

Must sleep now. Work to be done, tomorrow! Thanks for stopping by!

PEPPER/CHEEZE SNACKS

Oh, yumm!

I got these little short sweet red peppers at the market today, and I am eating them with smoked jalapeno cheeze.  Since these cuties are only about 2 inches long, I sliced them length-wise, and stuffed them with the cheeze.  Amazing!

You could also dip the peppers in cashew cheddar cheeze – I think I’ll use that one tomorrow (I bought a really big bag of these peppers!)

This repast is good because I didn’t really feel like eating, but, then I got a yen for a snack, — and this took only a little longer than it would take to open a bag of chips and a container of dip (I already had the cheeze made).

Yumm!

CASHEW CHEDDAR CHEEZE

CASHEW CHEDDAR CHEEZE
1 C raw cashews, soaked 1 – 2 hrs., and drained
1/3 lg orange (or red) bell pepper
Juice of 1 lemon
1 t onion powder
1/2 t sea salt
1 T chili seasoning, or to taste (optional)
Water to just cover cashews

  • Combine all ingredients in the VitaMix (or a high-speed blender) and process until smooth.
  • Refrigerate for up to 1 week.

Use as a spread on sandwiches, crackers, or chips, as a dip for crudites, as a sauce for raw pates or burgers, or as a salad dressing.

Wahoo!  Today is a day of good things! First, somebody who had told me something about cellphones, which I had forgotten and written asking for the info again, refused to tell me by email (hey! I don’t have a phone!)  Totally cool!  I get to find out what I do remember about what he said and try to trick the seller into a good deal all by myself!  A big thank you to my  reluctant enabler!

NOW ON TO THE BIG CHEEZE SUCCESS!
I made a sunflower seed  cheeze the other day, and, after the first 24 hrs. of it aging in a colander (and giving off whey all over the place), I decided to see what would happen if I put a weight on it and aged it another 24 hrs. When I went after it, there was a lot more whey in the drain bowl, but it was not a solid cheeze and it smelled really strong.  I was a little concerned, but, still, that was 2 C of sunflower seeds, so, after I ate about 2 teaspoons of it,  I decided to put it in the refrigerator and check it out later. The next day (yesterday, I tasted it again (still not sure), and swallowed about a tablespoon worth of it.  RESULT: I did not die!

Tonight, I went back to it again.  I decided to include it into my recent favorite sandwich (the sunflower/sesame seed bread with thinly sliced cucumbers, mature green peppers*, red onions, and a thick slice of tomato.  I spread the aged sunflower seed cheeze on one slice, topped it with all the vegetables, and spread some of the fermented cashew/jalapeno cheeze I had left.   YUMMM!!!!!!!!!

Okay, I am really really happy because this was an invention, and, also, because I wasn’t really sure about the “sharpness”, until I had let it sit in the refrigerator for a day (although I kept trying to see if it would cause a digestive upset) This aged cheeze, made with probiotics, tastes good (if you like “sharp” or “smelly” cheeze, and it works well with the digestive system.

HOORAY!

NEW KALE CHIPS

Last night, I decided to experiment with the KALE CHIPS.   using  my CASHEW CHEDDAR CHEESE recipe.

I made the recipe according to the original instructions, but, instead of the extravagant 2 C cashew recipe, I used my cashew cheeze recipe, which did just as well.  I had a huge bunch of kale from Fairway, for $1.99 (about 3 bunches from any other market), and I broke it all up into the large mixing bowl I use for making crackers, and then I poured on the cashew cheddar cheeze mixture and mixed it all around until all of the pieces were covered front and back.  As I went to put each kale piece on the dehydrator sheet, I added a little more cheddar cheeze mixture, to make sure it was well coated.

I ended up needing all 5 trays of my dehydrator.  The only problem is that I only have 4 teflex sheets.  The last kale pieces had to go on straight onto a mesh sheet.  In the morning, I turned all of the kale pieces which were on teflex sheets onto their mesh sheets.  I just left the pieces which had been on the mesh sheet all night.  When I came home, and tried the kale chips, I found that the ones which had been on the mesh sheet all the while were much crunchier than the others (so I put them all  to dehydrate for a few more hours, becasue crunchier is better).  Next time, I will put all of the kale chips directly onto the mesh sheets – they don’t drip, so there is not need for the teflex sheets.

I will be experimenting with other flavors now… I think the next choice is the jalapeno cheeze, and then I am going to figure out a Thai curry version.  Stay tuned … (I have a forced week of vacation coming up soon, so the recipes will be flowing.)