vegan cheese

How To Create A Vegan Cheese Platter

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How To Create A Vegan Cheese Platter

I can tell you ten years ago I would have never been writing this post. Ten years ago the only vegan cheese on the market was vegan cream cheese and some pretty terrible sliced cheese that was essentially processed cheese slices sans dairy. There was no way you could have got me to eat vegan cheese and I certainly wouldn’t be telling you how to put together a great cheese platter. Times have changed though and there are a number of really amazing artisan vegan cheeses out on the market. Currently my favorite brand for the vegan artisan cheese is Miyoko’s. 

Miyoko’s Kitchen has create a line of incredible vegan artisan cultured cheeses that have cashews as their base. The flavors range from your mild mozzarella which is perfect for melting on pizza to the tangy Black Ash (one of my favorites). I am also over the moon about Miyoko’s Classic Double Cream Chive which is slightly tangy while also being rich and creamy. Let’s be real they are all pretty delicious. 

How To Create A Vegan Cheese Platter

 

How To Put Together A Vegan Cheese Platter

What You Need:

  • 3-4 Amazing Vegan Cheeses. Look for cheese that compliment each other while also providing a variety of flavors and textures. For the platter I went with the Double Cream Chive (soft, creamy and mild), Aged English Smoked Farmhouse (a bit firmer, a bold sharp flavor) and Country Style Herbs de Provence (mild, tangy and a bit sweet from the lavender). 
  • Bread and/or Crackers. You need a vehicle to transport that amazing cheese to your mouth. I like to go with baguette and a mild cracker such as water crackers. 
  • Antipasto. I like to add some items from the antipasto bar. In this case sweet peppadew peppers and a few types of olives but you can go with whatever you like.
  • Fruit. I love pears, both red and green apples and grapes. On this day I had some black cherries which were also nice. 
  • Spreading Knife.  If you have a little cheese knife that would be great. In my case I have a few spreaders that work wonderfully. 
  • A great wooden board.   There is something about a really great wooden board when it comes to a cheese platter. If you don’t have one a big white platter would work as well. 
  • Wine. Completely optional but I think a really great wine pairs well with these cheeses. If you don’t drink alcohol try a nice mild kombucha. 

How To Create A Vegan Cheese Platter

What are your cheese platter essentials? Have you tried Miyoko’s Cheeses? Do you have a favorite? 

Disclaimer: Miyoko’s provided me with a few cheeses to sample. Well we ate them all up before I had a chance to photograph them so of course I went out and bought more so my fridge is now fully stocked. I received no compensation for this post. 

Recipe: Chorizo & Mushroom Potato Skins

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Upton’s Naturals sent me a variety of their seitans for review last week and I have been working my way through the flavors.  Last night I decided to make stuffed potato skins with the chorizo along with mushrooms, onions, garlic and topped with vegan cheese.  The chorizo was really delicious, nice and smoky and the texture was great.

Chorizo and Mushroom Stuffed Potato Skins

Yields 3 servings as a main, 6 as a side or appetizer

Ingredients:

  • 3 baking potatoes, baked at 350F for 1hr 15 min and cooled
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 4-5 button mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 package of Upton’s Naturals chorizo seitan
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3-1/2 cup shredded vegan cheese
  • Garnishes: diced tomato, arugula, thinly sliced green onions and my smoked paprika aioli from my latest e-book

Directions:

  1. Preheat oven to 425F. Slice the cooled potatoes in half lengthwise and scoop out the insides just enough to stuff with 2-3 tablespoons of filling; place on a baking sheet and set to the side.
  2. In a large skillet heat the olive oil over medium-high heat; stir in the onions and cook for 5-6 minutes until soft and translucent.  Stir in the garlic and mushrooms and cook for 3-4 more minutes. Stir in the chorizo, salt and pepper and cook for 2-3 minutes- vegetables should start to caramelize and everything combine.
  3. Scoop 2-3 tablespoons of the mixture into each of the potato skins; using all of the filling.  Top with shredded vegan cheese- as much or as little as you like.
  4. Cover the baking sheet with aluminum foil- making sure to tent the foil so that the cheese does not stick ot the foil. Bake for 15 minutes.  Remove the foil and bake for 5 more minutes until the cheese has melted and the potato skins are lightly brown.
  5. Plate and garnish with your favorite toppings.
Disclaimer: Upton’s Naturals provided me with a their seitan for product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway. For more details read my bylaws.

Christmas Eve Party of 4

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This Christmas Eve we had my parents over for a little holiday party with drinks and appetizers. There was also a round of Scattergories, a photo shoot and a movie before heading to bed to wait for Santa to arrive.

Roasted Artichoke Salad: Preheat oven to 400F. Toss 1 package of frozen artichoke hearts that have been defrosted with 1 tablespoon of olive oil, 1 tsp salt and 1/2 tsp pepper. Roast for 25 minutes. Whisk together the dressing for the salad: 2 tablespoons white wine vinegar, 1/4 cup olive oil, 2 tsp dijon mustard, and 1 tsp agave. Toss dressing with warm artichoke hearts and 1 tablespoon of capers; serve room temperature.

Trio of olives: garlic stuffed, oil cured, & Greek Mix

Veggies with Ranch Dip

Crackers with Wayfare Hickory Cheddar Spread

Gardein Chik'n Fingers with Smoked Paprika Dip: For the Dip- 1/4 cup sour supreme, 1/4 cup vegenaise, 1 heaping tsp of hot smoked paprika, 1/2 tsp garlic powder, 1/4 tsp dried parsley, 1/4 tsp onion powder, salt and pepper to taste- whisk together!

Bourbon Spiked Soy Nog

Chocolate Bock Gingerbread Cupcakes with Orange Spice Glaze

After eating and drinking came photos:



Super Easy Enchiladas

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Quinoa and Black Bean Enchiladas

Enchilada Sauce:

  • 1 (150z) can of diced tomatoes, no salt added
  • 2 garlic cloves, minced
  • 1T chili powder
  • 1t onion powder
  • 1t Italian seasoning
  • salt and pepper

Put everything in the blender and blend until smooth.  Taste for salt and pepper.

Quinoa and Black Bean Filling:

  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup of cooked quinoa
  • 1 (15oz) can of black beans, drain and rinsed
  • 1/2T chili powder
  • 1T olive oil
  • salt and pepper

In a large saute pan heat the oil over medium-high.  Add the onions to the pan and saute for 5-7 minutes until translucent.  Stir in the garlic and cook for 1 minute.  Stir in the spices and then the quinoa and beans.  Taste for salt and pepper.

  • 1 cup shredded vegan cheese, 1/2 cup for top and 1/2 cup for filling
  • 8 small tortillas

Assembling:

Preheat oven to 375F.

Pour a quarter cup of enchilada sauce into the bottom of a baking dish. Take 2 tablespoons of filling and a sprinkle of cheeze, wrap and place in the baking dish; repeat 7 more times.

Top with the remaining sauce and  reserved 1/2 cup of cheeze. Cover the baking dish with tin foil and bake for 10 minutes.  Uncover and bake for 5 more minutes until the cheeze is melted and bubbly.  Then if you want to you can turn the broiler on to high and broil for 3-4 minutes until the cheeze melts a little more and is slightly browned.

I know you are all probably wondering what cheeze did you use that melts that well and looks so ooey gooey good? It was Galaxy Nutritional Foods vegan rice block cheeze. I am really weird about vegan cheezes and sometimes have tummy issues with soy based ones  but this rice cheeze was really delicious.  I was shocked to see how well it melted as well as how tasty it was! I also tired the vegan cheeze slices and vegan rice cheeze slices and they were all really delicious as well.  I love how the melt perfectly and they flavor is really delicious. I used the slices in quesadillas, on top of veggie burgers and for grilled cheeze (my favorite).

On the 6th Day of….

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Nacho Mom’s sent me a sample of their vegan queso to try a little while back and I knew that I was in heaven at the first bite.  You can read my full review here. This product is just amazingly delicious and the best part is:

  • It looks, smells, and tastes like real nacho cheese dip.
  • No dairy or animal products.
  • No cholesterol.
  • No soy.
  • No nuts.
  • No fat.
  • No guilt.
  • No sugar.

How can you go wrong? It is amazing on chips, baked potatoes, pizza, in pasta for a fun tex-mex dish and about a million other ways you want to try it.

Nacho Mom is giving away 3 jars- YES 3 JARS which means 3 people will win 1 jar each!

You just have to answer these Three questions in ONE comment entry; to do this you must visit the Nacho Mom website by December 7th at 6pm:

The Winners are:

1.  “How few calories” are in the entire jar of queso? (required)

2. What is the name of Nacho Mom’s first queso? (required)

3. What is the name of Nacho Mom’s  new vegan queso flavor? (required)

This giveaway will run until December 7th at 6pm.

For one additional entry you can tweet “I want to win @cookveganlover #nachomom giveaway http://wp.me/pFVWo-1gC”

Don’t forget to enter the Oh Nuts Giveaway going on until December 7th! – Enter Here.