a veg life

(posted by Emily) We are always looking for new dinner ideas and ever since canning day , we've tried to find ways to eat all of our delicious food! Jennie reignited our love for almond feta that day, and one of our new favorite dinners is almond feta served with nectarine jam and nectarine chutney, spread on toast.  I've made batches of the cheeze in two different ways--processing the almonds into a flour first and just mixing the slivers with the other ingredients. I definitely recommend getting them ground up first, as it leads to a smoother cheeze. This feta is seriously one of the easiest nut cheeses to make--you need to try it!  feta wrapped up and ready to sit in the fridge for 12 hours  ready to bake baked for 35 minutes, broiled under close supervision for about 5 minutes to get the top browned We have had a variety of bread maker adventures since purchasing our machine this spring. I hesitated to post a recipe until we had the kinks ...

(posted by Emily) On Tuesday night this week, it was time for one of my favorite events--a cooking collective with Jennie. After helping out at a demo of hers at the beginning of June, we began planning our next cooking get together. We've met up before, to make sauerkraut and pickled cabbage, and decided at this gathering we wanted to focus on vegan cheeses. I have dabbled with the recipes out of Miyoko Schinner's Artisan Vegan Cheese before, but really wanted to try some new things. We picked out a few recipes, and I am hoping to chronicle what happens to all of the deliciousness before we head to Europe next week! First up - Almond Feta! Noelle was in charge of making vegan feta for the group, following this recipe.  I was noodling around on the Maple Spice site and found her recipe for vegan sankopita using the feta , and I knew it would be a fun dinner to try. We have phyllo (filo?) dough leftover in our freezer, and the only thing I needed to pick up was spina...