Faker (Fetta)
340 - 396 Firm Tofu (I like Lotus - natch!!)
2 tsp of Agar Agar power (or 4 tsp of flakes ground to power)
1/4 cup of water
1 teaspoon of sugar
2 tablespoons of neutral oil (not olive oil - goes hard in fridge)
1/2 teaspoon of salt
6 tablespoons of lemon juice
Brine: 2 cups of water and 2 tablespoons of salt
Method
Blend Tofu, Agar Agar, Water, Sugar, Oil and Salt in Food Processor until very smooth.
Place in small heavy bottomed saucepan and gently stir over med heat. Gently bubble for a few minutes until it starts to thicken (can do the microwave thing - 3 mins - whisk - 2 mins - whisk - remove) but I like the saucepan method..more control
Take off heat or remove fm microwave and COOL in square container.
When cool...whisk in lemon juice. Cover and chill in fridge until firm (1 - 2 hours)
Turn out of container and cut into your preferred sized fetta squares etc.
Make Brine
Simmer salt & water for 5 minutes. Find nice looking jar with tight fighting lid.
Place fakers in brine for up to 7 days....nibble now and again to test for saltiness. Its up to you how salty you like it. But after a week its gunna get real salty.
When happy with saltiness of fakers pour out brine...replace with oil, bay leaf, garlic cloves...whatever you like really...red chillie etc etc. Let sit for a couple of days then go for it......
Natch I never let sit for couple of days....I but it does get better and better in the oil the longer you leave it.
Enjoy.
I have sooooooo many neat vegan recipes.....my new fav is a fantastic miraculous walnut garlic tamari sauce that takes about 5 seconds to make and is this most amazing thing...great for using with boring steamed veges or even a dip. Later
Lisa P
PS: I have two other faker cheese recipes...maybe later
Sunday, September 18, 2011
Saturday, September 17, 2011
Quinoa stew w vegs from wesley hill
Totally ganked from Post Punk Kitchen
1 teaspoon olive oil
2 cups leeks, thinly sliced (white and green parts)
1 teaspoon salt
4 cloves garlic, minced
1 large carrot, peeled, diced medium
1 large parsnip, peeled, diced medium
8 cups vegetable broth
1 1/2 pounds yukon gold potatoes, diced medium
1 cup dry quinoa
1 15 oz can white beans, drained and rinsed
1 bunch kale, rough stems removed, torn into bite sized pieces
Herb blend:
1/2 teaspoon fennel seed, crushed (see crushing fennel tip)
1 teaspoon dried majoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh black pepper, to taste
Use a soup pot. Saute leeks and garlic in oil with salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with the herb blend, turn heat up to high and saute for a few seconds.
Add vegetable broth, potatoes and quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt
When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce – whatever your thing is. Or you may not. We'll probably use bibman.
1 teaspoon olive oil
2 cups leeks, thinly sliced (white and green parts)
1 teaspoon salt
4 cloves garlic, minced
1 large carrot, peeled, diced medium
1 large parsnip, peeled, diced medium
8 cups vegetable broth
1 1/2 pounds yukon gold potatoes, diced medium
1 cup dry quinoa
1 15 oz can white beans, drained and rinsed
1 bunch kale, rough stems removed, torn into bite sized pieces
Herb blend:
1/2 teaspoon fennel seed, crushed (see crushing fennel tip)
1 teaspoon dried majoram
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
Fresh black pepper, to taste
Use a soup pot. Saute leeks and garlic in oil with salt for about 3 minutes, or however long it takes you to prep your carrot and parsnip. Add carrot and parsnip, along with the herb blend, turn heat up to high and saute for a few seconds.
Add vegetable broth, potatoes and quinoa. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 15 minutes, until potatoes and quinoa are tender. Add kale and beans, and stir frequently until kale is wilted. Cover and simmer on low for 5 more minutes. Taste for salt
When you serve you may want to add a little lemon juice or a splash of balsamic vinegar or hot sauce – whatever your thing is. Or you may not. We'll probably use bibman.
OMG pasta sauce
So easy. So yummers.
Finely chop 4 large cloves of garlic. Finely chop a whole bunch of fresh basil. In a saucepan, preferably cast-iron, poor heaps of olive oil. Like heaps. Put it on a low heat and add garlic and a leetle salt and the basil. Stir around for a couple of minutes and add a whole thing of organic tomato paste. Yep, the whole thing. Stir. Then add water bit by bit until it is the right consistency. Stir frequently. Yummo.
It's actually a secret recipe my otha mama taught me, so I only know it in my head. She is the best cook on planet earth.
(taken from text to Jess from Yoyo 17.09.2011)
Finely chop 4 large cloves of garlic. Finely chop a whole bunch of fresh basil. In a saucepan, preferably cast-iron, poor heaps of olive oil. Like heaps. Put it on a low heat and add garlic and a leetle salt and the basil. Stir around for a couple of minutes and add a whole thing of organic tomato paste. Yep, the whole thing. Stir. Then add water bit by bit until it is the right consistency. Stir frequently. Yummo.
It's actually a secret recipe my otha mama taught me, so I only know it in my head. She is the best cook on planet earth.
(taken from text to Jess from Yoyo 17.09.2011)
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