The Messy Vegetarian Cook » walnuts

Blue “Cheese” and Walnut Pizza

Kip — Fri, 26 Mar 2010 19:45:17 +0000

Pizza, pizza, pizza! A few weekends ago I invited my in laws over for lunch, determined to feed them something they’d never otherwise eat. I realise it seems crazy to think there are people in this world who don’t consume pizza on at least a semi-regular basis, but there you go.

The more time I spend in a kitchen, the more confident I get serving first time experiments to guests (I’ll let you know about the upcoming disaster regarding this scenario, because I’ve surely jinxed myself now). This, a thin crust pizza without a tomato in sight, was luckily a real hit.

Fry’s chicken burgers sliced, plus a creamy blue sheese base, sprinkled with a handful of walnuts, makes for a father in law who pretty much leaves no leftovers behind. Is there no better feeling in the world than a certified omnivore boldly enjoying your weeegan food so much?

I’m still ironing out some wrinkles in the recipe, but it’s essentially a thinner version of my blue cheese spread (only made with a yoghurt and cashew base with extra herbs and spices added) on this beer pizza crust base.

Oh, and it’s worth mentioning the rate at which aforementioned father in law downed the homemade vegan cookies and cream ice cream we had for afters. The speed at which he consumed it was approaching that of light.

Blue Sheese and Walnut Dip

Kip — Fri, 15 Jan 2010 12:10:02 +0000

Last weekend I went to a vegan cheese and wine party in Brighton, hosted by the author behind Vegan in Brighton and this vegan cheese dip was one of my contributions. Slated by my mind as a fairly plain dish, the aforementioned blogger requested the recipe to pass on to her wedding caterers. Flattered beyond all means of course, I can’t take all the credit as the end result wouldn’t be what it is without the lovely folk at Bute Island Foods (i.e. the makers of the vegan blue cheese in the recipe).

Recipe Notes

In the recipe I call for the use of vegan cream cheese. I used Tofutti brand cream cheese but have heard from others that it’s not as easy to find where they are in the UK (I know it’s easily available in the US). First check your local Holland and Barratt but if that fails you can sub another cream cheese. One brand I’d not recommend, however, is the Pure brand cream cheese because it tastes like nasty things. Bute Island also makes a vegan cream cheese.

Oh, and I swear the company’s reformed their blue sheese recipe. If you tried it a couple of years ago and weren’t so impressed I’d recommend giving it another go. It really does mimic a mild blue cheese flavour.

Vegan Blue Cheese and Walnut Dip

Makes approx 3/4 cup

Ingredients
- 50g (approx 1 cup) blue Sheese
- 80g (approx 1/3 cup) vegan cream cheese
- 1 tsp vegan worcestershire
- 1/8 tsp salt
- 1/4 cup chopped walnuts

Directions/Method
1. If using whole walnuts, chop them using a large chefs knife or crush lightly in a pestle and mortar.
2. Mix all ingredients but the walnuts in a bowl until smooth and creamy. Once this consistency is achieved simply fold in the walnuts and serve with your favourite crackers!

Seasoned Tofu in Smoked Courgette Wraps

Kip — Wed, 25 Apr 2007 11:59:47 +0000

I like pretty food. I also like functional food which tastes good, so when it’s possible to combine all of these aspects I am giddy with joy. This recipe is pretty straight-forward, looks (and tastes) a treat, and doesn’t take very long at all.

Seasoned Tofu in Smoked Courgette Wraps

Serves two

Ingredients
- 1 courgette, sliced longways into thin slices
- small chunks of firm tofu (same number as there are courgette slices), drained, cut into chunks about the same height as that of courgette slices
- a mix of middle eastern spices (I used ras al hanout plus a little extra cumin
- juice of 2 lemons
- 2 tbsp pomeganate molasses
- a handful of walnuts
- sugar (to taste)
- liquid smoke
- olive oil
- ground arrowroot (thickener)

Directions/Method
1. Preheat your oven to around 200° C (400° F).
2. Make sure the tofu has been drained and at least some of the water pressed out. You can do this by wrapping the tofu in kitchen towel or in a tea towel, then placing a heavy-ish book or two on top. Cut the tofu into chunks and roll in spices until covered completely. On a skillet with plenty of oil, lightly fry the chunks on all sides until just crispy.
3. Lightly fry thin courgette slices in a little bit of oil until just soft and flexible, to the point where you can wrap them around the tofu without the courgette breaking. Allow to cool slightly so you don’t burn your fingers when making the wraps! Once cooled, sprinkle slices with a little bit of liquid smoke.
4. Take a cube of tofu and wrap a slice of courgette around completely. Secure with a cocktail stick (toothpick) and put on a greased baking tray. Do the same with remaining tofu and courgette slices and bake for about 10 minutes.
5. Meanwhile, place walnuts, pomegranate molasses, sugar, and 1 tbsp lemon juice in a small saucepan over low heat.
6. In another saucepan, mix the rest of the lemon juice with a desired amount of sugar (I like this sauce to be quite tart, so I go easy on the sugar). Bring to a high heat and, if you want a thicker consistency, add a touch of ground arrowroot powder (tip: mix a little bit of the powder with some cold water in another container, and then add to the lemon sauce).
7. To serve: Remove courgette wraps from the oven and carefully take cocktail sticks out. Arrange on a plate with a walnut on top of each parcel. Dot lemon sauce around the wraps for dipping.