Back in July, to make up for "The Worst Birthday Dinner That Never Happened" (long story for another time), The Shark booked us a weekend at
The Farm. Vegan food, yoga classes, fresh air. It was love at first sight.
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| Sight of a slight altercation between a goose and the child. No one was harmed. |
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| One of Toto's favorite spots. |
In fact, we loved the food so much we bought the cookbook. Lots of recipes call for cashew cheese, and while I was ready to pay an exorbitant price for it at Healthy Options, they didn't carry it. So, we made it ourselves. Surprisingly easy and delicious. Even The Shark, who grew up on a dairy farm, couldn't stop dipping. Granted, he said it tasted more like hummus than cheese, but the nutritional yeast and apple cider vinergar definitely gave it a cheezy tang. I used this
recipe because it didn't call for probiotics (need to google that) or long hours fermenting, but maybe in the future we'll try making a more complicated recipe. For now, I was happy to soak cashews, then plop them in the food processor with apple cider vinegar, nutritional yeast, garlic, onion powder, salt, pepper, and some water. (I normally use nutritional yeast as a yogurt mix-in and in smoothies - lots of folic acid and B vitamins!). And voila, a yummy vegan snack that we can use for tomorrow's vegan stuffed peppers.
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| Raw cashews from the Salcedo Market - P250 ($6) |
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| Happy vegan snacking. |
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