20 January, 2018
This post is a double whammy, as it involves not just the moxarella, but there's also oatmeal in this dish, making for a savory breakfast, if you please.
First, let's talk "moxarella." You cannot even imagine how easy it is to make. I promise you, so very simple, with few ingredients, cashews, apple cider vinegar/lemon juice, salt, garlic, tapioca starch for the gooeyness, water, and nutritional yeast & olive oil.
Was coined and created by Somer McCowan over at "Vedged Out," who's an absolute genius. In honor of short posts, do pop over onto her fabulous site for a gorgeous vegan pizza recipe inclusive of dough, sauce and of course, the moxa. and many more delights.
I also give credit to Sam Turnball, over at "It Doesn't Taste Like Chicken," who's recipe -Melty Stretchy Gooey "Mozzarella,"- I came across first, (adapted from Somer's recipe). Her site is a party- do check her out too.
All that said and now, onto this goodness.
I had a good feeling about going savory with oatmeal, and today was the day.
I started with a handful of sunflower seeds, toasted them on a pan.
Did the same with a handful of oatmeal.
All that nicely browned and set aside, I oiled the pan,
added finely chopped leeks,
then garlic,
a tomato,
balsamic vinegar,
salt & pepper,
chili flakes,
parsley,
basil,
&
nooch, (nutritional yeast)
I added the "moxarella" at the very end, along with some fresh basil and a dusting of nutritional yeast. I do love that stuff- in fact, I loved it all. It's amazing how well it's held its shape and texture, let alone the taste. Happy ;)
As I say, food ought to be nothing less than a party in your mouth-was in mine ;)
Now then, off to the kitchen to carry on playing. There's rejuvelac to be made, to carry on with cheese experimenting.
A plant based bryndza (sheep cheese), post is coming up next- which was truly a hit over Christmas time.
Do play :**