Good morning everyone,

[Bethanie]

:) I'm trying to find a recipe for "Cheese Logs", does anyone know of one?
We have a week long trip coming up and i'm looking for take along recipes and this would be great.
I appreciate the help, the only extra weight i want to come home with will be in my suitcase :) :) :) .
Thanks
B.

[Raw Jewelrylady]

Hi Bethanie, I was doing some massive searches yesterday & came across this thread...it has an idea for a cheese ball that I think may work. Sounds really good.

http://www.rawfoodtalk.com/forum/showthread.php?t=16256&highlight=cheese+ball

I hope it helps you. :)

Lana

[girlsmiley]

what about using Alissa's Mozzerella Cheese recipe and forming it into "sticks" and rolling it in the crumbs (pine nuts and sea salt) from the Eggplant Parmesan?

[Raw Jewelrylady]

what about using Alissa's Mozzerella Cheese recipe and forming it into "sticks" and rolling it in the crumbs (pine nuts and sea salt) from the Eggplant Parmesan?


what a great idea !

I just checked a book of mine & he rolled cheese sticks in sunflower seeds. He did dehydrate the sticks-but that was for dipping in marinara.

so-let's say you wanted to make a cheese log/ball...which I now *have to do* to bring with me on my trip to the Dairy state Wisconsin to see family...anyways....

I would do this..make your fav cheese recipe..finely dice fav veggies & herbs, spices...& then roll into a mixture of pine nuts, sunflower seeds, sea salt. Serve proudly...By George, I think we've got it..OK-I'm hitting the Cacao again..LOL :D

BTW :rolleyes: -I see you are from Holland MI girlsmiley, I'm from Mackinaw. We need to get a Michigan group together someday for a potluck party.

Lana

[trinity082482]

Good morning :D

[Bethanie]

The recipes and ideas are great for a long and short trips, we'll be on the road for 19 hours with probably one stop over going and coming.
I'm so glad for the wonderful support you've given us. I love vegan cheese but i want to make my own and with your help i'll be able to do that :D
B.

[girlsmiley]

BTW :rolleyes: -I see you are from Holland MI girlsmiley, I'm from Mackinaw. We need to get a Michigan group together someday for a potluck party.
I don't know how many raw foodists there are in Michigan. I know Morn is from the Detroit area. I've seen some websites about raw potlucks in the Lansing area. Nothing in the Holland/Grand Rapids area ... yet.

It would be great to get together with others in the Michigan area :D

I want to take Alissa's certification classes and there aren't any teachers in my area either. So I'm considering the 5-day course in Maine. Gotta save up the $$ ...

[Bethanie]

:D I use to love cheese sticks and then the vegan cheese was a favorite, now that i've gone raw i don't want to miss out.
Now i can have my cheese and eat it too :) :) :)
B.

[Carmella]

Hey Bethanie,

I know this isn't what you exactly asked for but since you will be on the road...

Have you tried the Savory Nori Snacks from Raw Pleasure Australia's ebook? They're just crazy yummy! My favorite whenever I have to leave the house... Here it is just in case you don't have it already:

Savoury Nori Snacks *

Emma Taylor of Raw Pleasure Australia

These are the tastiest snacks ever!! They are modeled after our favorite raw snack in the US. Anyone with a dehydrator MUST try these - WOW!!

2 cups sunflower seeds, soaked 6-10 hours
2 tablespoons lemon juice (can mix it up with lime and some orange too)
3 tablespoons sultanas/raisins/currants
2 large cloves of garli
1 teaspoon sea salt
6 raw vegan nori sheets

1. Blend all but the Nori sheets into a thick paté

2. Lay out 1 Nori sheet and spread some paté on (about ½ cm thick).

3. Place another Nori sheet on top and press down

4. Continue until Nori/pate is finished

5. Dehydrate on a teflex sheet for 3 hours at 130 degrees °F (54 °)

6. Flip over onto a mesh sheet (dry side down) and lower temperature to 115 °F (46 °C).

7. Dry until crispy! It's easy to cut them in slices with a big pair of scissors after they have been drying a couple of hours. Cutting them up helps them dry faster too.

Variations: Other favorite spices or flavorings as desired (chili, rosemary, basil, olives, tomatoes)

Note: It's very important for taste/texture/nutrition to soak the sunflower seeds. These aren’t quick to make since they need to be dehydrated, however you can make a HUGE batch and keep them ready for snacks!

Carmella’s Note: Seriously yummy! I made those only 3 nori sheets "high" and they were awesome! A must try!