The Goodies visit Serendipity Farm

Hi All,

This post has been on the back burner for ages. I had a brainstorm about 3 months ago (I did say “ages” there!) when I remembered an episode of a kids show that I used to watch back last century, when I was…a kid. As someone who had their formative years in the early 70’s I grew up with the remnants of the swinging 60’s and the peacenik 70’s emergence. I wore flared trousers and grew my hair long and as an Aussie kid I only had 2 television channels to watch. A commercial channel that on the school holidays usually had extended cricket games that seemed to go for weeks and the ABC. Our antipodean version of the BBC and we shared most of our television programs as well. We shipped off Rolf Harris (good idea on hindsight 😉 ) and neighbours and you gave us The Goodies. Everything is forgiven U.K. for The Goodies.

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I loved The Goodies. Even though the ABC must have really wanted to get their money’s worth as they aired it constantly. One series would end to be replaced with the next. A constant stream of Goodies and now part of my early childhood patchwork of memories. The Goodies was a show about 3 men who hired themselves out for work. Their claim to fame was that they did “Anything, Anytime” and they rode around on a 3 seater tandem bike. Not sure if that is even a real thing but they did so it was for the purposes of this post. At the time we all laughed and enjoyed the program but when I was reminiscing about it with Steve (who strangely didn’t watch it), I realised that The Goodies was a show WAY ahead of its time. Much like “The Good Life” the show about a couple who dropped out of living commercially and turned their suburban home into a self-sufficient block with good humour, gentle satire and the ability to completely engage an audience as only a good U.K. sitcom can do.

Despite Earl's best intentions, this aquilegia keeps coming back from the brink of damp ruin

Despite Earl’s best intentions, this aquilegia keeps coming back from the brink of damp ruin

Although poles apart, The Good Life and The Goodies both had the same message. The world in the 70’s was just starting to realise that over commercialisation was hurting the environment, our hip pocket and our chances of surviving as a species. Both programs highlighted a current of people wanting to get back to the land and live wholesome lives. Where The Good Life was hands-on, The Goodies aired issues of the time in a crazy and zany way. Painting issues with good humour is like Mary Poppins and her spoon full of sugar, it certainly makes the medicine go down in a most delightful way.

Telopea oreades a native Tasmanian waratah along the walking route that we took today in Beaconsfield

Telopea oreades a native Tasmanian waratah along the walking route that we took today in Beaconsfield

I remembered a particular episode of The Goodies where Tim, Bill and Graham went to visit Tim’s uncle’s farm to see how “real” food was produced and were shocked to discover that the farm was catering to public demand for “fast food” in hilarious forms. The episode dealt with the serious issues of genetic modification, our food being incredibly unhealthy and bad for us because of public demand for it (supply and demand) and cruelty in industrially farmed animals WAY before PETA was even thought about. As a small aside, I just checked when PETA was formed and found out it was 1980 9 years after The Goodies “Farm Fresh Food” went to air. As usual the boys were able to make these serious issues hilarious and light heartedly bumbled their way through the episode blowing up “battery hens” along with the hens that were fed directly from the mains ;).

See girls...I DO wear the shirt that you gave me ;)

See girls…I DO wear the shirt that you gave me 😉

At the end of the episode, Tim’s uncle refuses to feed the animals to the boys because, like most people buying generic “meat”, “eggs” and “milk” from the supermarket shelves, he never put 2 and 2 together when it came to animal cruelty and mass food production. I am not preaching veganism here folks, I am preaching sustainable and healthy farm production where the animals that you eat are produced in a healthy, entirely natural way without having to pump them full of hormones, antibiotics and goodness only knows what else just to get them onto the supermarket shelves A.S.A.P. at the smallest production cost to the farmer and the true culprit of all of this, my dreaded middle-man – “The Supermarkets!” Can we cue some danger music folks!

The final episode of head banging on Serendipity Farm...for now...

The final episode of head banging on Serendipity Farm…for now…

I wanted to illustrate this post with images that I sourced online. I couldn’t find any! This episode seems to have been one of the more obscure episodes and as such the diehard fans haven’t been spreading the love but the other day one of my wonderful blog mates Tanya from the exotic yet entirely sumptuously wholesome blog http://chicaandaluza.com/sent me a link to this very episode! I mean…what are the odds?! I would more likely win the lotto than get my hot little hands on this episode of The Goodies but here it was, right in front of me…30 minutes of memories and the entire contents of this post all wrapped up in someone on the other side of the world’s memories also.

One of three glass cases we bought for an extremely cheap price at Bunning's for "something". Still in the cupboards gathering dust. This one is going to live with Stewart and Kelsey and will become a Wardian Case (look it up folks ;) )

One of three glass cases we bought for an extremely cheap price at Bunning’s for “something”. Still in the cupboards gathering dust. This one is going to live with Stewart and Kelsey and will become a Wardian Case (look it up folks 😉 )

The U.K. in the 70’s was a hotbed of change. Maggie Thatcher and her heavyweight political thugs were setting up what was to be a bloodbath of the common man, tearing apart the unions and sending wage and industrial relations back to the dark ages, something that the U.K. is still reeling from today. The Goodies were a mix of middle of the road conservatism (Tim), scientific inventive know-how (Graham) and crazed way out sherbet sucking hippy (Bill) that melded together to expose and solve (in their own indubitably hilarious fashion) many of the problems that Britain was going through where in reality, the situation seemed dire.  If you have ever seen the punk episode where Tim wants to go to the punk ball you will know what I am talking about. Who saw THAT ending coming eh?

Still raining...sigh...

Still raining…sigh…

Aside from hilarious chronological and political story telling the music was wonderful, the dialogue was hilarious and full of double entendre that kept our parents snorting with glee where we had NO idea what was being alluded to. We last century kids got hefty doses of realism thrown in with our humour. No-one felt the need to shelter us from reality and indeed Sesame Street was a FAR different place when my children were watching it than it is today. NO sanitary wiped, germ free, everyone lives forever nonsense, they even integrated an episode where one of the main characters, Mr. Hooper (or “Looper” as Big Bird called him) actually died and decided to share it with the children watching. Everyone was genuinely sad but it was real folks. Kids NEED real, not being wrapped in cling wrap and stuck in the fridge till they mature like so much artisanal cheese.

Earl vs Steve. Earl 1, Steve nil

Earl vs Steve. Earl 1, Steve nil

I also remember an episode where chemical toxic waste was being served as tomato soup in drums and it turned everyone into clowns. Another double entendre and a very clever one at that. Dealing with the heavyweight issues of environmentalism and cutting edge humour wouldn’t have been an easy task but The Goodies were up for it and the results are still hilarious today. The Goodies were one of my favourite childhood television shows and thanks to ABC “thrift”, one of my children’s favourite television shows as well. We could do with less Telly Tubbies and a whole lot more Goodies when it comes to educating our kids about the real world and allowing them to develop a good sense of humour at the same time.

A man and his dog

A man and his dog

I think that might be all about The Goodies. I was going to ramble on for an entire post but I just fizzled out. You can all breathe a sigh of relief but do yourselves a favour and head off to Youtube where the BBC has actually released a fair few Goodies episodes for us all to enjoy. If you haven’t ever heard of The Goodies before you can settle down with a hot mug of whatever takes your fancy and a bit of cake (yes, you have permission for cake!) and have a good old fashioned last century politically incorrect chuckle at the antics of a few crazed Englishmen…go on…you KNOW you want to ;)…

https://www.youtube.com/user/TheGoodiesBBC?feature=watch

It’s been wet-wet-WET on Serendipity Farm and I don’t mean that 80’s Scottish band who crooned “Love is all around” by the way, I am talking about precipitation and specifically, the kind that has been digging more of the twin canyons in our driveway out making negotiation of said driveway an “extreme sport” to say the least. I have had a bung knee thanks to an attempt at being somewhat fashionable and wearing something with a small heel to my last shopping adventure resulting in a decidedly unfashionable knee swelling event. Steve has been braving the mornings with Earl and an umbrella. He foolishly took both dogs yesterday and on the way back home in the pouring rain (sans umbrella, he only has 2 hands folks!) he let Bezial off his lead on the walk back up the driveway who promptly steamrolled him over into one of the gaping driveway canyons resulting in language that can’t be reproduced here in polite conversation.

The new bbq in situ with its Earl Free Protection Zone constructed around to minimise dampness

The new bbq in situ with its Earl Free Protection Zone constructed around to minimise dampness

We have been cooking, plotting the downfall of the possums and various weed populations and arranging and re-arranging the furniture and most importantly we have been waiting. Waiting for the rain to stop and for a chance to get out into that garden that has erupted into a crazed growth spike thanks to endless rain and elevated temperature. I have been racing out in between rain showers and raking the driveway and lawns to get fallen branches to put on our ornamental gardens to foil the chooks from scratching all of the mulch from the soil. I WILL beat the chooks…you had better believe it! One “chook” in particular is living on borrowed time. We allowed one of our white chooks who had been clucky for the better part of 6 months to hatch out a single egg. She managed to prevent the feral cats from consuming this baby until it turned into a rooster…sigh…a rooster that is now turning its randy eye onto any and everything. Poor ducky has taken to not going back into the roost as this rooster finds her particularly attractive. Tonight, it is going to become an ex-rooster and a delicious pot of chook stock. Problem SOLVED!

Steve's statement about my "help" to construct the bbq...

Steve’s statement about my “help” to construct the bbq…

I think the same white chook is sitting on about 7 eggs hidden over in the side garden where the tree fell down. She is just about due to hatch them out and unless we get to her and her chicks first and throw them into the communal enclosed outside area that now houses a wonky rooster that survived being set upon by his dad and his brother, a hen with 1 largish chick and a hen with 3 babies, the feral cats will think that they are fair game. It’s dog eat dog here on Serendipity Farm and Bezial is worried! Steve has headed into town to brave the Launceston locals and to do our fortnightly shopping. We are buying another copy of Kaspersky, our Russian hit man anti-virus software who has been protecting us to the max since we bought it from Office works. There are many other anti-virus software packages but what we can get here in Tasmania, let alone from Office Works, is severely restricted so Kaspersky, our proven saviour, is IT. We will load it onto our newly liberated Windows 7 rich laptop so that yours truly can surf Pinterest with impunity on the sofa till I fall asleep at 7.30pm and Steve can then use it to find guitar tab to play while he watches his horror movies

Dog love :)

Dog love 🙂

Some time on Friday or Saturday, my arch nemesis will return. D.S. I don’t even WANT to type the rest of it will rob all of we Eastern border dwellers of an hour of our sleep. That’s not 1 hour folks, that’s an hour a day! Call me a mathematical plebian but even I know that when you add it up that makes approximately 182 hours of robbed sleep in time. It’s bad enough for the people that have to get up an hour earlier to go get ready to go to work but think of we magpies…we hopeless RSS Feed Reader and Pinterest addicts who need to get up before the blackbirds sing to satiate our wanton desires and you can start to see why I ABHORE D.S. I only realised that it was the dreaded D.S. when I read a post from Sarah at the holistically wholesome and sustainably engaging quirky New Zealand love fest that is http://gardeningkiwi.wordpress.com/ . Sarah alerted me because N.Z. just commenced their own D.S. Sarah, unlike me, didn’t whinge or complain even once about it. I would imagine that was because Sarah (again…unlike me) is a natural morning person. Narf7 isn’t a natural morning person. I am a natural night-time person who endures mornings to get what I want. D.S. is like inserting bamboo skewers under my twitching early morning eyelids folks and I can only thank goodness that Steve and the dogs aren’t up to see me before that first elixir of mellowness known as “tea” soaks into my grouchy internal organs and seeps outwards to lend me an air of somewhat contented bewilderment

That big jar next to my Vitamix contains "Hilda the Booch" my new Kombucha scoby

That big jar next to my Vitamix contains “Hilda the Booch” my new Kombucha scoby

Here's a closer view of Hilda. The glass isn't really grotty, it was painted once and the bits in the line are all that remain. I got the scoby from David at Wholesome House, our favourite health food shop.

Here’s a closer view of Hilda. The glass isn’t really grotty, it was painted once and the bits in the line are all that remain. I got the scoby from David at Wholesome House, our favourite health food shop.

I foolishly got Steve to set the alarm for today. I have a bolshie desire to foil myself being forced into waking up an hour earlier and giving any powers that be a degree of satisfaction in this little black ducks lack of preparedness for this annual fleecing of hours. I stumbled out of bed with one eye glued to the other wearing only a pair of Steve’s boxer shorts (I DID tell you it hasn’t stopped raining here…) and a sports bra (probably backwards…it no longer matters 😉 ) and turned on the P.C. to see that it was 2.45am. 2.45am?!!! The temptation to head over to my saucepan collection and select 2 particularly loud specimens complete with lids to walk around the house banging together but I figured that it was my own fault for not setting the alarm myself and decided to get dressed instead… Bezial had suffered enough!

It's Steve's and my 13th wedding anniversary on October 7th...we plan on celebrating redneck style. Check out the moonshine glasses that Steve found in town. We will be sipping our port in style!

It’s Steve’s and my 13th wedding anniversary on October 7th…we plan on celebrating redneck style. Check out the moonshine glasses that Steve found in town. We will be sipping our port in style!

So Wednesday finds us somewhat sunny but deep in study again. That’s the thing about living the life that we do…it’s not all beer and skittles you know. We have to pay the ferry man for our lifestyle choices and so study we must. We have to put our veggie garden on the back burner and get stuck in to our final unit of this course where we learn to put everything that we have been learning together and make a website… technically we have to make 2 websites…one each, but let’s not nit-pick, at the end of the day we get to turn out a real and proper website! This has excited Steve and I to the possibilities of making more. We might make one for Earl and Bezial… it would probably get more hits than mine. People love dogs ;).

Our attempt to prevent the wallabies from scarfing the tender new weeping maple leaves. I am pleased to say it works! So far...

Our attempt to prevent the wallabies from scarfing the tender new weeping maple leaves. I am pleased to say it works! So far…

Before I bugger off and let you all get your lives back after tumbling you around the brain of narf7 and hopefully not damaging your psyche’s too much in the process, I want to share an amazing vegan food blog with you all. Don’t roll your eyes; this one would make the most discerning gourmet twitch with delight. I found this blog through the annual Vegan M.O.F.O where crazed vegan food bloggers decide to beat themselves over the head daily and post a food post a day on a particular theme. If I was ever to be crazy enough to join them I would choose Stromboli because Steve would eat every single one of them and STILL want more at the end of the month but I digress…back to http://thevegankitchenofdrcaligari.wordpress.com/ .

Have you ever seen a jasmine tea "flower"?

Have you ever seen a jasmine tea “flower”?

Neither had I till our friend Roxy gave me one

Neither had I till our friend Roxy gave me one

After pouring boiling water gently over the tea "flower" it started to open...

After pouring boiling water gently over the tea “flower” it started to open…

This vegan food blogger took a month worth of “cupcakes” and ran with it. When you think of cupcakes, you think of little sweet cakes with some form of icing (frosting to you Northerners) on top and perhaps a few sprinkles or a cherry to grace the top if you are feeling particularly adventurous on the day…well NO MORE folks! Dr Cal has deconstructed the average cupcake, found it wanting and knocked it right out of the ballpark! In his amazingly innovative way, he has undertaken a Frankenstein approach to cupcakes and every single cupcake that has rolled off the production line this MOFO has been an eye opening scintillating creation that boggles the mind. Think sweet cupcakes that take you all over the place with decidedly unusual ingredients and then forgedaboudit folks and think savoury cupcakes…savoury? Why not! Gorgeous little cupcakes that would be fantastic served at a pot luck or picnic and that would be an instant conversation starter at any “bring-a-plate” event anywhere. Dr Cal (forgive me sir, I don’t know your real name 😉 ) is as eclectic as his cupcakes and every single recipe on his blog is amazing. Do yourselves a Molly Meldrum favour and head straight over there…do NOT pass go and forget about your $200, you are going to need it to buy all of the crazy ingredients that you need to make every single batch of these heavenly delightful cupcakes and just make them and mainline them. Who needs drugs when you have cupcakes like this to free your mind from the oppression of everyday hum-drum life? Kudos Dr Cal and here’s to a lifetime of educating we jaded and oppressed vegans back into the folds of creative invention I salute you sir!

The tea "flower" almost fully opened

The tea “flower” almost fully opened

Isn't it pretty?

Isn’t it pretty?

It was like a beautiful anemone at the bottom of the pot and the tea tasted lovely as well :)

It was like a beautiful anemone at the bottom of the pot and the tea tasted lovely as well 🙂

That brings us to the end of this post. About time, it is just about to hit 3000 words but you know how it is…needs must when your muses prompt. What are you still doing here by the way…you should be marveling and “Oohing and Ahing” at Dr Cal’s gorgeous creations! See you on Wednesday when narf7 may or may not be able to fit through the door after making and eating almost all of the months MOFO cupcake creations 😉

Today's Word Cloud picture

Today’s Word Cloud picture

A Serendipitous Stromboli for The May 2013 Virtual Vegan Potluck

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I hope you enjoyed your flight over from Colorado in the U.S. where you just explored Reia’s wonderful culinary creation at The Cruelty Free Review to Sidmouth Tasmania. I guess you are all starting to know how Santa Claus feels on December 25th 😉

Welcome to Serendipity Farm for the May 2013 round of The Virtual Vegan Potluck. This is my very first time as a participant but I have avidly followed the previous 2 events and found a lot of amazing new vegan food blogs to tuck into my overstuffed RSS Feed Reader. If you want to check out a list of all of the participants in one fell swoop you can click here. Otherwise you can start off hungry and end up stuffed like Mr Creosote from the Monty Python movie “The Meaning of Life”. The trick is to eat slowly folks and not get overwhelmed or the fate of Mr Creosote might be inevitable with 169 fantabulous recipes for you to try. As this potluck is going to have you zipping from one side of the world to the other in a dizzying race to the finish line I figure we can all indulge freely…how many calories does it expend to race from one side of the earth to the other? Quite a few methinks and we are running this marathon all night folks!

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Here on Serendipity Farm we do things old school. Not because we shun the amazing plethora of vegan short-cuts that are available, but simply because as penniless student hippies living in Tasmania who are trying to live as sustainable a life as possible we choose to try to grow or make our own before we turn to the supermarket shelves. Secondly, most of the amazing vegan items that are simple shelf selections for the rest of the world just aren’t available here in Tasmania. I shop at our local Chinese, Korean and Indian stores to get my “interesting” ingredients and everything else we grow or we create ourselves from scratch.

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My recipe for the potluck is a conglomeration of several other recipes. Some I borrowed and adapted and some I invented. The mushrooms, tomatoes (Fresh, sun-dried and dried and powdered), jalapeno’s, spinach and walnuts used in this recipe were all grown on Serendipity Farm. I wanted to show you all that even if you can’t get vegan convenience food or takeaway where you live, you can make something just as satisfying and delicious with a bit of planning and thought. My Stromboli came about because Steve was watching “Man vs. Food” one night, that horrific show where one man attempts to eat his way through the American fascination with everything HUGE and comes out the other side with a t-shirt and a case of indigestion that would haunt him for a week. Neither of us had ever heard of a Stromboli but I am game when it comes to invention and invent I did! I hope you all enjoy the results. Steve did and as a picky Omni who doesn’t like kalamata olives at ALL he managed to polish off this entire enormous Stromboli in 2 settings. What better praise could a vegan want?

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Without further ado, here is the recipe…

Serendipity Farm Stromboli

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Stromboli dough ingredients: –

Adapted from http://www.taste.com.au/recipes/399/calzones with my own personal touch…

8g of instant dried yeast

1/2 tsp. ground Himalayan pink salt

1 tsp. caster sugar

3/4 cup warm water

2 cups plain (all purpose) flour

2 1/2 tbsp. olive oil

2 tsp. Italian dried mixed herbs

1/2 cup of home dried tomatoes ground into a fine powder in a coffee grinder

1 tsp. dried chilli flakes or more to taste

Filling Ingredients: –

1 batch of tomato and walnut pesto (see recipe below)

½ batch of Vegan Colby Cheeze (see recipe below)

2 medium sized ripe tomatoes sliced

1 medium onion sliced very thinly

Approximately 250g (just on 9oz) of button or field mushrooms thinly sliced

1 bunch of fresh spinach shredded

½ cup Kalamata olives, seeded and cut in halves or sliced

A little olive oil for frying the mushrooms and sautéing the spinach

Fresh ground black pepper and sea salt to taste

Method:-

1. Combine the yeast, sugar and warm water in a jug and stir with a fork. Cover with plastic wrap and put in a warm place for about 5 minutes or until bubbles form on the surface.

2. Sift flour and salt into a large bowl. Stir in the dried tomato powder, the mixed herbs and the chilli flakes evenly.

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3. Add the yeast mix and 2 tbsp. of oil. Mix to form a soft dough. Turn the dough onto a lightly floured surface and knead it for 8 minutes or until smooth and elastic. Put it in a lightly greased bowl. Cover with cling film and set aside in a warm place for 15 – 20 mins or until doubled in size.

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4. Preheat the oven to 220C (428F). Line a flat biscuit (cookie) tray with baking paper. Aside from preventing the Stromboli from sticking to the tray you can use it to guide you when you are forming the Stromboli.

5. While the dough is rising prepare the filling ingredients

6. Finely shred the spinach, slice the mushrooms, tomatoes and Kalamata olives and very thinly slice the onions.

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7. Gently fry the mushrooms in a little oil to remove some of the moisture to ensure they don’t make the Stromboli dough wet.

8. Flash fry the spinach in a little oil till just wilted

9. Shred the vegan Colby cheeze

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10. Assemble all of your filling ingredients together on a plate, not forgetting the pesto, ready to layer on the dough when it is ready

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11. Once the dough has risen, punch it with your fist. Knead it gently on a lightly floured surface. The dough should be quite soft and easy to work. Press the dough out to a 30cm x 35cm (11 x 14 inches) rectangle and try to ensure that the sides of the rectangle are reasonably straight. This will make it easier to roll the dough around the filling.

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12.  Spread the pesto over the rectangle leaving a 5cm (2 inch) border all around the outside of the rectangle. Top with the spinach, tomato slices, onion slices, fried mushrooms, olives and lastly the vegan Colby cheeze shreds.

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13. Season with salt and fresh ground black pepper

14. Starting with one of the longer (35cm/14 inch) sides of the rectangle and using the baking paper as a guide, roll the Stromboli up like a sushi roll. The dough will probably stick a bit to the baking paper so do this slowly and tease the dough from the paper as you go. When you get to the end of the roll, press the sides and ends of the dough together. The dough should be soft enough to meld together. Once you have pinched the dough shut and using the baking paper as a guide roll the Stromboli back onto the sealed edge.

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15. Using a bread knife or other serrated knife, make slices 2 ½cm (1 inch) apart along the length of the Stromboli, ensuring that you only cut down halfway through the roll.

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16. When you reach the end of the roll put it into the preheated oven and bake for 15 – 20 minutes until golden brown

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17. Remove from the oven when done and allow the Stromboli to cool for about 5 minutes and then slice into pieces and serve with salad or on its own.

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18. ENJOY! 🙂

Sundried tomato and walnut pesto

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Note: – you will need a full batch of pesto for the Stromboli

Ingredients: –

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1 cup of walnuts

1 cup of Sundried tomatoes preserved in oil patted dry on paper towel

1 tsp. dried Italian mixed herbs

3 cloves garlic

1/2 tsp. chilli flakes finely ground

1 tsp. pink Himalayan salt

2 tbsp. Chili Bamboo Shoots a wonderful Chinese product that adds a lovely cheesy taste to this pesto

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Method: –

Put everything into a food processor and whizz until the pesto reaches a consistency that you like. It’s nice smooth or chunky. For this recipe I used it chunky to give added texture to the Stromboli. Note: – if you can’t find the chili bamboo shoots just omit them. They add flavour but the cheezy flavour can be somewhat replicated by using 2 tbsp. nutritional yeast flakes (nooch). If you like your pesto a little looser you can add a little olive oil to the mix.

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The only vegan “cheeze” available in our local Tasmanian supermarkets is plain nasty. Its soy cheeze and looks like soap. It kind of tastes like soap as well…I only ever tried it once before wondering at the desperation of the masses purchasing this more than once and keeping it on the shelves. We might be penniless student hippies but we never compromise on taste. If we can’t buy it better, we make it better! I turned to my trusty old agar stained copy of “The Uncheese Cookbook”. I imported this book from the U.S. and after making most of the uncheeses contained within its hallowed pages, Steve and I ended up loving this version of Colby Cheeze.  The only additions that I make is to add 2 tsp. of miso and swap the mustard powder out and add yellow American style mustard to add colour and just the right flavour.

Colby Cheeze

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Adapted from “The Ultimate Uncheese Cookbook” by Joanne Stepaniak

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Ingredients: –

1-1/2 cups water

5 tbsp. agar flakes, or 1-1/2 tbsp. agar powder (I used powder)

1/2 cup roasted red capsicum (peppers) skin and seeds removed, or pimento pieces

1/2 cup raw cashews or skinless Brazil nuts (I used cashew pieces)

1/4 cup nutritional yeast flakes

3 tbsp. fresh lemon juice (I used bottled as we didn’t have any lemons)

2 tbsp. tahini (I made my own using this recipe http://vedgedout.com/2013/01/02/toasted-sesame-tahini-pictorial/ )

2 tsp. onion powder (I made this using dehydrated onion flakes in my repurposed electric coffee grinder)

1/4 tsp. garlic powder (again, made from garlic granules in my repurposed electric coffee grinder)

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1 tsp. salt (I use ground pink Himalayan salt)

1/4 tsp. mustard powder (I subbed 2 tbsp. of prepared yellow American style mustard for flavour and colour)

I add in 2 tsp. of Hikari white miso paste to add an umami cheesy flavour to my uncheeze but feel free to skip this ingredient if you don’t have it, it isn’t in the original recipe.

Method: –

  1. Lightly oil a 3-cup plastic storage container and set aside. I used a small metal rectangular muffin pan and a small round ceramic bowl.
  2.  Combine the water and agar in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring often, until dissolved, about 5 to 10 minutes.

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  1. Transfer to a blender and add the remaining ingredients.
  2. Process several minutes until completely smooth, scraping down the sides of the blender jar as necessary. I use a Vitamix to do this to ensure my mix is completely smooth
  3. Pour into the prepared container and cool uncovered in the refrigerator. NOTE: – I find that this cheeze sets almost as soon as it is made so make sure that you pour it out of your mixer into your moulds as soon as the mix becomes smooth
  4. When completely cool, cover and chill several hours or overnight. As I mentioned above, don’t hang around once your mix becomes smooth in your blender or your uncheeze may set in the container. This has happened to me on more than once occasion so take note!

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  1. To serve, turn out of the container and slice. Store leftovers covered in the refrigerator. Will keep 5 to 7 days.
  2. This cheeze can be grated easily and will soften nicely when used in hot dishes

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Variations: – In place of the red peppers, use 1/2 cup cooked chopped carrots, 2 to 3 teaspoons paprika, or 2 tablespoons unsalted tomato paste. For Chedda Cheeze add 2 tablespoons light or chickpea miso prior to blending. For Olive Cheeze replace dry mustard with 1 tablespoon Dijon mustard. After blending, stir in 3/4 cup chopped black olives or sliced pimento-stuffed green olives.

I managed to find a YouTube video of how to make this cheeze and it looks like Jack Black beat me to it! 😉

http://www.youtube.com/watch?v=I3FYduSF-dw

So there you have it folks. Hopefully you will enjoy our Stromboli creation and will be fortified enough for the long haul flight over to the next blog in Canada, the amazingly delectable Mermaid Café where your chef for tonight will be the lovely Mira. “Please ensure that your carry-on baggage is stowed safely in the luggage compartments above your head and enjoy your flight…”

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Come and visit Serendipity Farm for The Virtual Vegan Potluck tomorrow…

Hi All,

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Click this link to take you to the full list of participants. I am SO excited to be taking part in this event 🙂

This is a teeny tiny little post just to test my scheduler is working correctly. I am very excited to be posting in a worldwide event tomorrow and would love for you all to come and take a look. I promise there are at least 800 words less than I usually type and LOTS more pictures and a wonderful and most tasty recipe to boot. This post has taken a whole lot of work and I really do appreciate those amazing food bloggers out there that do this every single day. I would go banana’s! Here’s a gratuitous shot of vegetable head for you all to enjoy…I am using it as a lure for prospective blog followers tomorrow ;). Have a great Friday guys and enjoy yourselves to the MAX this weekend.

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narf7 the great Stromboli maestro of old Sidmouth town 🙂

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Hows this for a vegan recipe folks? And we grew most of the ingredients and made everything ourselves 🙂