Thursday, June 02, 2005
First this Sweet and savory combination of summer's sweet cantaloupe and peppery vegan feta cheese
1/2 tsp whole black peppers
1/2 ripe cantaloupe, seeded
8 ounces of vegan feta cheese divided in 4
(recipe for vegan feta)
Coarsely crush peppercorns with the flat side of a large knife. Just before serving, cut the cantaloupe into 4 equal wedges. Place 1 wedge and one or two blocks of feta on each plate. Sprinkle cheese with crushed peppercorns.
Our next veganized summer classic is for coffee lovers everywhere who would rather spoon their espresso with dessert than sip it: Espresso Cream-Crunch
1 1/4 Cups soy creamer
1/4 Cup soy cream cheese
2 Tbls sugar
1 tsp instant espresso powder
1/4 Cup espresso beans (about 30)
2 Tbsp sweetened carob shavings
Briefly chilling the bowl keeps the cream cold, making it easier to whip.
Whisk together soy creamer, cream cheese , sugar and espresso powder in the chilled bowl until it forms soft peaks. Refrigerate whipped cream mixture until ready to serve.
Lightly crush the espresso beans on a cutting board with the side of a large knife. Stir with the shaved carob . Just before serving, gently fold the espresso mixture together with the chilled cream. Spoon into bowls.