Canada One Travels Recipes from Around the World

· about Dining

Canada One Travel clients and staff are cordially invited to submit their favourite, tried, loved recipes from all over the world.

Please submit your recipe to Irene Ling, iling@canada-one.com Please include photo(s) if possible.  We appreciate them!

We thought we'd share this festive way to serve your vegetables with a healthy dip such as a plant-based hummus (Pictured, above).

Vegan Almond Feta Cheeze
With the festive season fast approaching, family and friends are busy planning parties and get-togethers.  For those who are lactose intolerant or choose to follow a plant-based diet, the following cheese recipe is a great alternate to dairy cheese.


Ingredients:
1 cup raw almonds, soaked & skins removed ( any kinds of mild flavoured nuts, macadamia, cashew etc)
a quarter cup of lemon juice
1 clove garlic
1  tsp sea salt
a quarter cup of olive oil
1 Tbs fresh thyme
1 Tbs fresh rosemary

Method:
1.    Soak almonds in water overnight.  
2.    Peel almond skins off of almonds by squeezing almonds in between fingers.  
3.    Puree peeled almonds, lemon juice, 3 T olive oil, garlic, salt and half cup water in blender or food processor for 5 minutes or until really creamy.  
4.    Place a triple layer of cheesecloth in strainer and spoon almond mixture onto cheesecloth (or place in a nut milk bag).
5.    Bring sides together twist into an orange-sized ball and secure with a twist tie.
6.    Chill for several hours.  
7.    Take out of cheese cloth & form into a 6”  round of cheese, about three-quarter inch thick & place on plate (or you can dehydrate it at 40 degrees Celsius for 4-6 hours to harden it up).  
8.    Combine 1-2 Tbs olive oil with herbs & drizzle over your cheese ball.  
9.    Serve with veggies, crackers or cut up for on top of salad. It replaces feta cheese in Greek salad.

Warning: It goes fast! One cheeze may not be enough!

If you try one of these recipes, please consider your own allergies and sensitivities to the listed ingredients.
 

 

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