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Vegan Brie

Posted Aug 26 2011 1:13pm
I dedicate this post to the beautiful and amazing lady with whom I had a fantastic impromptu hour-long conversation in the pretty darn wee hours of the morning. xoxo

I think it's safe to say one of the most difficult things for someone (at least this someone) to 'give up' when taking on an alternative eating lifestyle is cheese. Oh cheese. Rich and delicious. Beautiful. Enticing. Cracker's soulmate.

Who are we odd eaters to break up such a beautiful and perfect match made in heaven, cheese and crackers.

Except if you think about it, cheese is kind of icky. And it has a tendency to give you an ache in your stomach.

And Cracker? Well Cracker has done a little growing up. A little soul searching. A little maturing. And Cracker thinks now that it should be destined for more than just cheese. Something better.

Cracker has realized that it has options. Lots of options because Cracker is basically awesome. Cracker knows now it shouldn't settle. Cracker knows it doesn't have to settle.

I mean, the options out there are basically endless: Hummus, versatile and ethnic. Black bean dip, spicy and dedicated. Veggie dip, like confetti; surprising. Almond cheese, 'cheese' of a more compatible nature. Brie. Wait. What?

Yes, brie. Vegan brie. Different yet delicious in its own unique way. Also waistline friendly and that is very important.

Cracker is liking its options. So many. No need to settle. Now's the time to sample all the possibilities.

Adapted from a recipe reviewed by  Vegalicious ... a-mazing!

Just a bit of extra virgin olive oil
2 Tablespoon wheat germ
3 Tablespoons agar agar flakes
1/4 cup nutritional yeast
1/4 cup fresh squeezed lemon juice
2 Tablespoons tahini
1-2 cloves garlic, finely chopped
About 1/2 teaspoon sea salt
1/2 cup chopped raw cashews
1/2 cup silken tofu, crumbled
About 1/4 cup fresh chives, finely chopped (optional)

Lightly oil two small tart pans or other shallow mold, pie plate, or something of that nature. Dust it with a light sprinkle of wheat germ, ensuring it is as evenly distributed as possible. Set aside.

Combine So Delicious coconut milk and agar agar in a small saucepan and bring to a boil. Reduce heat and simmer, stirring often, until dissolved, about 5-10 minutes. Transfer to a bowl and let cool.

In another small bowl, combine nutritional yeast, lemon, tahini, garlic and salt. Using a fork, whip ingredients together until smooth and lump free. Set aside.

In a food processor, add cashews and pulse/blend until they are almost the consistency of a fine meal.

To your cashews, add tofu, agar agar mixture and nutritional yeast mixture. Pulse/blend until smooth.

Add fresh chopped chives and pulse until just combined. Taste and add salt as needed.

Transfer 'cheese' into prepared containers, pressing mixture down very firmly and into the corners. Let sit about 30 minutes then cover and place in the refrigerator for at least 5-6 hours but overnight is best.

Invert each mold onto a large plate or tray.  

Serve with crackers. Ask Cracker if it would also like to invite fresh cucumber and carrot to the party since Cucumber and Carrot are currently examining their options as well.


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