First, here is a spicy indian rice dish with butternut squash, chickpeas, a can of Bravo tomato sauce, some roasted corn, green onions and delicious Indian spices from my sister in law. I'm going to make these into veggie burgers by adding some vital wheat gluten and some shredded onion.
I MADE VEGAN FETA CHEESE!!! I love feta cheese, and was intrigued by a combination I saw on "Chopped" where the chefs had to use it in a dessert. While the talking chefheads were musing about the briny saltiness of the feta, I had an epiphany. We have been using occasionally, the new vegan cheese called Teese. It's a great near match to the original buffalo mozzarella. We had about 4 ounces left after a pizza evening, and I thought it might lend itself to adopting some feta flavour.
So : I zested and juiced two lemons and added enough sea salt to the bowl to seriously pickle something. I pressed the small cubes of Teese into the lemony salty brine, and left it alone for a few hours. It was absolutely FETAstic. Next time, I will chop up some capers too.
Last time I was at the grocery store, Harrison asked for Edamame. He loves it steamed in the pods, and seasoned with lemon juice, salt and toasted sesame oil. I also like to make hummus with it. I asked him to pick up two bags in the frozen section - one with the pods, and one already shelled. He grabbed green peas instead, and I didn't notice till I got home.
So - it was green pea hummus! Slightly more bitter, since it was raw, but every bit as delicious. I used a bit of extra garlic, and the colourful heirloom tomatoes really elevated it. I love RYVITA crackers - the texture is perfect and crisp - so this was our lunch yesterday. That, with a lemony, salted, hot sauced vegetable cocktail.
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