Sunday, September 1, 2013

Vegan MoFo 2013: And So It Begins! Walnut and Currant Veganzola Balls and a 500 Vegan Recipes Giveaway

Kickin' this MoFo off old school with a recipe from way back in 2009 from a little old book Celine and I broke our teeth on, known as 500 Vegan Recipes.  That book was our first published work and we poured our sweat and tears into those 500 recipes.   So for the first giveaway a Month of Vegan Giveaways, I will be giving away a copy of 500 Vegan Recipes to one reader chosen at random.  To enter, follow the prompts in the Rafflecopter widget below.

And being the last Sunday of summer, Mother Nature has unleashed the heat.  There is no chance that my oven, or even stovetop is being turned on today.  Today can be spent enjoying a little tofu cheeseball on crackers or celery.

Walnut and Currant Veganzola Balls from 500 Vegan Recipes
Walnut and Currant Veganzola Balls 
*Quick and Easy
Who says vegans can’t have cheese balls? Seriously, these are very, very cheese-like. You don’t have to form them into balls, of course, but what a presentation! At a cocktail party or get together…so sophisticated. Besides crackers, this also tastes amazing crumbled over a green salad, or dare I say, as a sandwich spread?

10 ounces (280 g) extra firm tofu, drained and pressed
2 tablespoons (30 ml) extra virgin olive oil
2 tablespoons (16 g) flax seed meal mixed with 2 tablespoons (30 ml) warm water
1 tablespoon (18 g) white miso
2 teaspoons (10 g) minced garlic
1 teaspoon liquid smoke
1 cup (120 g) walnut pieces, broken into small pieces
1/2 cup (80 g) currants
Salt and pepper to taste

In a mixing bowl, crumble your tofu until it resembles ricotta cheese. Add in olive oil, flax seed mixture, miso, garlic and liquid smoke. Mash together until uniform. Mix in walnut pieces and currants. Form into two equal balls, form into a log, or simply place in a bowl.

Yield: 2 balls, or about 2 1/2 cups

a Rafflecopter giveaway
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni