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.
Posted in ARCHIVES
Tagged aged nut cheeze, aged seed cheeze, cheeze, fermented cheeze, fermented food, fermented nut cheeze, nut cheeze, raw vegan cheeze, raw vegan lifestyle, raw vegan recipes, seed cheeze, sunflower seeds
My friend Jose gives the best parties… lots of people, lots of music, and I don’t feel too weird being older than a lot of them. He has learned from me the art of “potluck”, and has stopped slaving away in his huge kitchen before a party – he just opens the doors to all invitees, and they come in bearing food and their libations of choice. I like my food raw (duh), so, if I prepare what I like, I am sure to have something yummy to eat, and I may have a conversation topic off and on throughout the night!
I made coleslaw (I thought that might be something new for foreigners– and it was!!!) All I do for coleslaw is toss cabbage into the food processor with some onion, and process it into oblivion– still identifiable pieces but almost not! (I am a lazy chewer), then add cayenne and mayonnaise. My mayonnaise of choice is my cashew mayonnaise https://prettysmartrawfoodideas.wordpress.com/2007/09/01/cashew-mayonnaise/
I put enough mayonnaise just to moisten — I don’t like my coleslaw soupy or gloppy. This is more of a Southern coleslaw, I think… it seems that in New York City, really sweet coleslaw is the order of the day (if you like it sweet, by all means add your sweetener of choice)
I also made, on request, my corn crackers and my sunflower seed crackers https://prettysmartrawfoodideas.wordpress.com/2008/03/06/my-two-favorite-cracker-recipes/. i didn”t have time to make cheez for the crackers, but someone had made a fabulous guacamole, so it worked out. Interestingly, because of the fine grind of my coleslaw, a lot of people put it on the crackers, to happy effect. I was happy that everyone ate all the food I had brought (even thought that meant that I would have to make more crackers soon. I was also intensely pleased that all those people from so many countries liked my coleslaw, because one of my ESL classes is having a graduation party this Friday, and I now feel confident about taking coleslaw. I think I will take some of my crackers, too (although I hate to share them – they are so good for lunch!)
Posted in ARCHIVES, MISCELLANEOUS, MY RAW EXPERIENCE, MY RAW RECIPES, POSTS, RAW FOOD LIFESTYLE, RECIPES
Tagged almonds, cabbage, cashew mayonnaise, cashews, coleslaw, corn chips, corn crackers, my raw food experience, MY RAW RECIPES, my recipe links, party food, raw corn chips, raw dehydrated corn chips, sunflower seed crackers, sunflower seeds