I’ve been thinking of upcoming holidays and eating out. So the first place I look is Happy Cow. I love Happy Cow! Need a veggie restaurant Happy Cow comes to the rescue everytime! Now when I go on holidays it’s the first place I visit to see what veggie restaurants are where I am!
If you also frequent Happy Cow, look up my reviews – Prfound_Raincloud!
Only changes I made are no tomatoes (nightshade free) on the sandwich and DILL PICKLES not bread and butter. Oh yea and chopped black olives and dill pickles with a dash of pickle juice to the chickpeas……so I guess I changed it quite a bit
I really enjoyed the chévre! I liked how it picked up the flavors and scent of the seasoning/herbs. My favorite by far was the peppercorn one. One of my partners in cheese crime @seelprojects decided to jar her chévre in fresh herbs and olive oil. You can find her blog HERE! This is something I would like to try in the coming future. I think with my remaining vacation this year, I am going to need to take a staycation and make cheese! I’m thinking in December when the world is frozen over and I have no desire to leave my house. My other cheese partner in crime @hcgardiner made a very fancy chocolate orange chévre and her blog can be found HERE!
I am enjoying the cheese making thus far and am on a time crunch for this month as I have chosen to do Feta and haven’t started yet! So my blog post of my cheese making might be a tad late for October as well. It will be the first cheese I am making without my cheese partners in crime, so wish me luck!
Appearance: creamy – like cream cheese
Nose (aroma): It doesn’t really have an aroma
Overall Taste: Pleasant
Sweet to Salty: In the middle.
Mild (mellow) to Robust to Pungent (stinky): Medium.
Here is the end result of the mayhem from the night! At our cheese tasting I tried two new cheeses that I had never had before coconut cheese and herbed halloumi. The coconut cheese was a little piece of heaven!
Monday Chickpea Recipe! It’s another Food Network Recipe!!! Recipe Courtesy of Rob Feenie.
1 garlic bulb
1 tablespoon olive oil
2 15 ounce cans chickpeas, drained (reserve ¼ cup liquid)
1 tablespoon tahini
1 lemon, juice only
chopped parsley or cilantro to garnish
Preheat oven to 350 F.
Cut the top off of garlic bulb. Drizzle with olive oil and place on a baking tray. Roast for about 1 – 1 ½ hours or until tender. Allow to cool and squeeze out garlic.
In a blender or food processor puree chickpeas with roasted garlic, tahini, lemon juice and reserved chickpea liquid. Season to taste with salt. Place in a bowl and refrigerate until ready to use. Garnish with chopped parsley or cilantro. Drizzle with a little more olive oil and serve with warm pita bread.