My Sister Rules!
Last night, she returned from a roadtrip with her friends and brought me back all these surprises. There is a big chunk of salt that resembles rose quartz crystal. I’m not sure whether it’s to be grated or what? It sort of resembles those deoderant rocks, but is definitely for culinary use.
She also brought me my favorite chocolate bar, a Ritter Sport Cornflake bar, along with some Seattle Chocolate truffles, assorted flavors. Wait! There’s more! The ultimate gift was a bottle of rose syrup, which I have wanted for so many years. We used to go to a cafe here in Portland that served delicious falafel plates and rose-flavored sodas. Yum. I can’t wait to come up with more creative uses. Any ideas are welcome!
I made quite a lot of tasty/healthy food yesterday, including a strawberry/blueberry smoothie…
Tofu scramble, with chives, tomatoes, and basil from our garden…
And an old favorite that I hadn’t made in far too long, Smoky Crock Cheeze from “Vegan Vittles”…
It’s really similar to those over-salted tubs o’ cheese that people get for parties, but is actually healthy and satisfying, especially on some wheaty crackers. I’ve been known to use it as a sandwich spread too. Mmmm.
Here is the recipe:
Crock Cheeze from “Vegan Vittles” by Joanne Stepaniak
1/2 pound tofu, rinsed, patted dry, & crumbled
3 tablespoons nutritional yeast
2 tablespoons tahini
2 tablespoons lemon juice
1 1/2 tablespoons miso
1 teaspoon onion powder
3/4 teaspoon salt
1/2 teaspoon paprika (I double this)
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
Blend everything in a food processor until creamy, scraping down the bowl several times. I usually add 1/4 teaspoon liquid smoke to mine, as one of several suggested variations. This spread/dip is best once it has chilled for awhile to blend the flavors.
*One more thing–this also looks really great for a party, when piped onto crackers from a pastry bag. Sprinkle with paprika. Vegan friends will appreciate the extra care too.