Sunday, April 19, 2009
Review: Vegetarian Time's Cashew Goat Cheeze
For lack of inspiration, I gave up on Vegetarian Times some time ago, but when I saw this thread on the PPK, I knew I needed to get a copy of this month's April edition for a little eyeball peepsie. Rochelle Palermo's four page spread on vegan homemade nut cheezes got me curious to try her Pepper-Crusted Cashew Goat Cheese (p. 50). While I'm not a huge vegan cheeze heavy hitter, I do enjoy the occasional Follow Your Heart splurge, and I've been known to get all up in one of Joanne Stepaniak's agar loaves, so this seemed like a natural nut cheeze progression.
I have mixed feelings about the finished cheeze. While the recipe is straightforward and easy to follow, the cheeze takes a ton of down time to prepare and is super-fatty-fattastic, it also sorta tastes like a hummus log (c). It's definitely not going to be a staple here at the Berns Kerns Ranch, but with some tweakage (I'd like to reduce the lemon juice and up the salt) it could be nice for a brunch, cocktail party or any impress the neighbors/in-laws get together. I can't compare this to goat cheese, since I've never had it, but I can say it has a nice texture, was easy to roll in cracked pepper and chopped parsley and would be nice spread on a cracker with a tasty beverage. If you're into that sorta thing.
You can get a free copy of this issue here and I've read there are other recipes from this issue up on Recipezaar and Livejournal.