Keepin’ It Kind’s Tofu Chèvre recipe is a vegan cheesy grand-slam! »
Chèvre, olive oil, balsamic reduction*, fresh chopped tomatoes and julienned basil on toasted slices of sourdough baguette.
I am quite the vegan cheese connoisseur, and by that I mean I enjoy all of it**, especially the most expensive varieties! Right now, however, I am living in a place where the only vegan food I can trust comes from my own kitchen, fancy cheese included. There’s no Kite Hill for miles in these parts. I can’t complain too much though, as the olive oil and wine produced here are pretty fab!
Last week I wanted to treat myself, with as little work and ingredients as possible. Fortunately for me, I had bookmarked Keepin’ It Kind’s tofu chèvre, saving the recipe for a rainy day! Just kidding, I live in SoCal now, which means it was most definitely not raining the morning I made this! It was however, reigning Breaking Amish on Netfilx in my kitchen all day, that’s for sure! Man, I loved watching those four Amish and one Mennonite, making their way through the big apple. Oh, how I miss city life!
Alright, enough TV talk (we can use Twitter for that), let’s get to the cheese. I was stoked at just how easy this recipe was to follow, and that the results following were spectacular! I did change it a little, because tahini is not something I ever have on hand, nor was I willing to buy it for a half tablespoon. I substituted a little more miso (which means I should’ve cut back on the salt) and lemon. When this baby came out of the oven it took everything I had not to just eat it by the spoonful. By the time it cooled I had only about half a log left, which I used to make the most delectable bruschetta of my life!
Chèvre, olive oil, balsamic reduction, avocado and julienned basil.
I can’t recommend this recipe enough, as it’s both scrumptious and elegant! I’m making it for every party I host or attend in the future, because the world needs to know about this vegan cheese! My fave part was that not only did I make an artisanal cheese at home, it was a fraction of the cost of most vegan items on the market. I can’t wait to make this pesto and chèvre grilled cheese sammie and then this pizza! Who’s coming for dinner? I heard a rumor that Kristy Turner, of Keepin’ It Kind, may be working on a cookbook and so you better believe I’ll be
ordering online from the seat I’m in right now first in line for that hard copy!
*You don’t have bother looking up a recipe for balsamic reduction, unless you like things exact. I simmered about 1/4 cup of balsamic vinegar for approximately 20 minutes. It hardens as it cools, so don’t worry if it doesn’t seem syrupy enough when it’s warm. Don’t use a whole bottle of vinegar for a glaze you’ll use twice. Or do whatever you want, it’s your fridge space!
**Never the FYH vegan cheddar though. NEVER THE CHEDDAR.
It’s hot as all get out, let’s look at vegan ice cream. »
It’s shoot-me-in-the-face hot in NYC today and I’m not in the mood because I had to work all Memorial Day weekend and my coworkers are being total bros. To cheer me up, let’s stare at vegan ice cream, shall we? Above is chocolate brownie ice cream from the Minimalist Baker. Damn. I could get down with that.
Now we got some brownie ice cream sandwiches from Keepin’ it Kind:
I’m totally ready to tear these up. Instead I have a meeting in 8 minutes.
Finally, let’s look at some coconut white Russian ice cream from Quiche a Week:
Ok, let’s all promise to eat vegan ice cream today, alright? We owe it to ourselves!