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review: follow your heart cheese slices
They sent me three slices, one each of their provolone, American, and garden herb. It took me a few days to figure out how to effectively sample them, since there was such a small amount to work with. I wanted to taste them raw, and melted (like in a grilled cheese sando), and I also wanted the Wife to taste them (since she's still a dairy cheese chump). It's her opinion that matters more than mine in this case...but ONLY in this case.
I opened the package, and received a blast of cheesy aroma right up my nose holes. It was a familiar mild funk from the provolone that I remember picking up every Sunday at the italian deli back home. Very promising. I then nibbled on a small piece of each of the slices, and they were the closest thing to this type of dairy cheese slices that I have tasted since becoming vegan. Outstanding!
Since I had eaten 1/4 of each of the slices, I wanted to make sure I had enough to share with the Wife when she got home. So I took 1/2 of each slice and dedicated them to tiny grilled cheese sandwiches, and the remaining 1/4 slices I saved for the Wife. As you can see in the slideshow below, the tiny grilled cheeses worked out amazingly. They all melted in a uniform manner, and had a great stretch, instead of becoming liquid-like, as the daiya deli slices, and FYH's original vegan cheese blocks did.
classic recipe re-vamp: sunbutter pumpkin soup
Serves 4 to 6.
2 medium sized sugar pie pumpkins (about 4 lbs before cleaned)
1 medium sized leek, cut in half lengthwise, washed and sliced
1 medium yellow onion, sliced
4 cloves garlic, minced
6 cups vegetable stock
2 tablespoons sunflower seed butter
1 tablespoon virgin coconut oil
Green Sunflower Pestorissa (recipe below)
salt and pepper to taste
smoked paprika for garnish
garam masala for garnish
sunflower seeds for garnish
lemon or lime wedges for garnish
In a large pot, melt the coconut oil over medium heat. Add the leeks, onions and a healthy pinch of salt. Gently sweat the vegetables until translucent and tender (about 10 minutes). Add the garlic and cook an additional 5 minutes. In the meantime, prep the pumpkins as shown by the large man in the funny hat, below. I would have just embedded the video here, but the code they made available wasn't working, so just click on the pic to take you there. He's got a pretty excellent accent, to boot.
Time to puree. If you are using a food processor or blender, add the sunflower butter and puree until smooth (in batches if necessary), and return to the pot. If you are using an immersion blender, add the sunflower butter to the pot and puree until smooth. Season with salt and pepper to taste, and keep warm over low heat.
Ladle the soup into bowls, and garnish with a dollop of the Pestorissa, a couple grinds of coarsely ground pepper, several dashes of smoked paprika and garam masala, and a few sunflower seeds. Squeeze lemon juice over the top. Stir everything in and consume.
green sunflower pestorissa
1 small serrano chile, seeded, and minced
1 packed cup fresh italian parsley
1 packed cup fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon coriander
1/2 teaspoon smoked paprika
1 teaspoon lemon juice
1/2 cup extra virgin olive oil
salt and pepper to taste
In a small food processor, place the sunflower seeds and serrano, and chop until ground. Add the parsley, cilantro, cumin, coriander, paprika, lemon juice, a healthy pinch of salt and pepper, and 1/4 cup of the oil. Begin to process and slowly stream in the remainder of the oil. Season with salt and pepper to taste.