I have to admit that I've been so busy that the Recipe and photos I'm posting are for a Cheese recipe that I tried in February. Every time I think I'm on top of things, something else I've had on my list pushes its way to the top. But that's okay. Who would complain when they get to test and create recipes and photograph them as part of their day to day? Not me!

This month is our "vegiversary" and I'm super excited that our family has been vegan for one year as of June 1st. We had some bumps. Some foods took some convincing (both to eat and to give up LOL) but Tim and Leah are fully on board now and we're healthier than ever. Leah has turned into our own tiny activist. She is so passionate about animal rights and the environmental impacts that the meat and dairy industry have. I've cried several times listening to her speak about why we're vegan, and once when I saw her flip over a box of snack cakes to check the ingredients without hesitation. My little vegan activist. I promised her when she turns 18 we can protest whatever she wants. She asked if we could bulldoze a very popular fast food chain (the one with the arches). I said no. (I had to).

On to the mozzarella! Being Italian, cheese, especially mozzarella, is very important. We found a packaged Parmesan that works great, plus nutritional yeast is amazing on pasta (and popcorn, too!). I've perfected a recipe I found online for tofu ricotta and love it. Mozzarella is the only thing Tim and Leah had a hard time with. All of the packaged versions except Trader Joe's melted "too gooey" for them. Pre-vegan I hadn't met a cheese I didn't like, and now being vegan, I haven't either. There are distinct favorites, but they all work in a pinch for me. Tim and Leah are much picker. I knew I'd have to try my hand at a nut cheese, but without a high powered blender I knew I had no prayer. Christmas came and I begged my mom to get us a Vitamix. She obliged. I almost cried with excitement. It sat in the box until I was graciously sent the amazing book, "Artisan Vegan Cheese" by Miyoko Schinner. When it arrived I could hardly contain myself, and had an even more difficult time choosing which cheese to start with. I figured with the frequency with which we use mozzarella, the undisputed king of cheeses in our house (sorry Mario Batali), I'd start there. Valentine's Day rolled around (yes, I left a Vitamix untended to in a box for 2 months! Abuse, I know!) and I made my husband his favorite - Caprese Salad.

Here's the quick method before I give you the (Tim approved) mozzarella recipe.

Ingredients:
1 large organic beefsteak or organic heirloom tomato
1/2 block mozzarella, recipe to follow
Fresh Basil
Fresh Cracked Pepper
Fresh Cracked Sea Salt (I love smoked sea salt)
Balsamic Vinegar (I like to bring it to a boil to reduce a bit before drizzling over)
Edible flowers for garnish

Method:
Cut tomatoes and mozzarella in equally thick pieces. Layer one on top of the other, placing a basil leaf on top at each layer. Finish with salt/pepper and a drizzle of balsamic vinegar. Garnish with flowers if you're feeling pretty.


And now for the mozzarella cheese recipe, courtesy of "Artisan Vegan Cheese."


Fresh Mozzarella
2 cups raw cashews, soaked in water for 3 – 8 hours and drained
1/2 cup rejuvelac (there's a homemade recipe in the book if you can't find it in the store)
1 teaspoons, plus a pinch of salt
1/2 to 1 teaspoon Xanthan Gum
2/3 cup water
1 tablespoon agar powder, or 3 tablespoons agar flakes (make sure it's not flavored!)
4 cups ice water


Put the cashews, rejuvelac, and a pinch of salt in a blender. Process until smooth and creamy, occasionally topping to scrape down the blender jar and move the mixture toard the blades. Add 1/2 teaspoon of the xanthan gum and process until thickened and gooey.

Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 8 to 24 hours, depending on how sharp a flavor you want and the ambient temperature (culturing will proceed more quickly at warmer temperatures). Mozzarella should have a mild flavor, so don't let it ferment so long that it becomes tangy.

Transfer the mixture to a blender. Put the 2/3 cup water and agar in a small saucepan and bring to a boil over medium-high heat. Decrease the heat to medium-low and simmer, whisking occasionally, until the agar is completely dissolved, 3 to 5 minutes. It should not be cloudy or grainy. Pour into the blender and process until smooth and thoroughly combined. For a stretchier consistency in the final product, add an additional 1/4 to 1/2 teaspoon of xanthan gum and process until thoroughly combined.

To make a brine, put the ice water and 1 teaspoon of salt in a large bowl and stir until the salt dissolves. Form the cheese into balls using a small ice cream scoop, dropping them into the brine as you go. They will harden almost instantly. Cover an refrigerate, keeping the cheese stored in the brine.


The recipe notes that when you cover and keep the mozzarella stored in the brine in the fridge, this will last 2 weeks.

So tell me, what do you plan on making with this delicious mozzarella? And if you have or plan to purchase the book, what other cheeses are you looking forward to? Cashew cream cheese is next on my list :)


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