I have been eying nut cheeses for a while, but only just made the plunge this week. What has keep me from making them, you ask? Mostly the soaking overnight. I am just not that organized.
But lately my time has opened up in the morning and I find myself at home with a half hour to kill, all to myself. As a result, I am exploring breakfast options. I mean, breakfast, alone, in my own kitchen. I never thought I'd see the day (those with children understand). And this sweet lemony 'cheese' is just perfect for topping toast. Add a nice warm mug of tea and you have the best breakfast ever (besides pancakes). I found this recipe at the Tolerant Vegan. Check her site out - it is full of great recipes.
Other new morning rituals include lunch making. At first I had trouble getting into the swing of this routine and considered buying the school lunch on offer. But American cheese and chocolate milk (and by the way - why does the DOE offer peanut butter when so many kids are allergic??)?? I don't think so.
So, I began to make my own. It really isn't all that hard once you have a plan: protein and grain in large compartment, veggie and fruit in the smaller ones.
|roasted turkey and muenster cheese on whole wheat hearts. grape tomatoes. peach slices.|
|almond butter and honey on whole wheat puzzle pieces. blackberries. yellow pepper.|