Makes 1 small block.
This dairy-free cheese has a deliciously salty and savoury taste with a rich, buttery texture from walnuts. The walnuts also give it a distinct but ever-so-mild flavour that makes it unlike any other cheese. Even if you’re not a fan of walnuts, I encourage you to buy some high-quality raw walnuts from the refrigerated section in your local health food store.
Walnuts also offer high amounts of omega-3 fatty acids, which your body needs to protect your brain, maintain a healthy immune system, balance moods, and reduce pain and inflammation in your body. Walnuts are also a good source of vitamins B6 and E as well as minerals like magnesium and potassium.
This recipe takes only about 10 minutes of actual preparation time, but the flavours are superb when the walnuts are allowed to culture for a day. Of course, you can culture it for less time if you simply can’t wait to enjoy your next batch. It is delicious on its own, or you can cut it into disks and serve it with your favourite crackers, grapes, or figs. Alternatively, spread it on freshly toasted bread, and savour the rich flavour as it slowly melts from the warmth. Mmmm.
You can use just about any type of preferred container you want as a cheese mould, thereby giving your cheeses a wide range of shapes and sizes. There are professional cheese moulds available, but there is no need to use them with these types of cheeses, as most have small holes in them that simply don’t work well with the cheeses in The Cultured Cook. Simple Pyrex, glass, or ceramic bowls will work fine.
To help you choose the correct size of mould to use, here’s what I typically use:
But don’t feel confined to use only round moulds. If you have square or rectangular containers that hold about the same amount, then feel free to use them.
In a small glass or ceramic bowl, combine walnuts and water. Empty the contents of the probiotic capsules (discarding the empty capsule shells) or the probiotic powder into the bowl, and stir to combine. Cover and let sit in a warm, undisturbed spot for two days.
In a small frying pan over low to medium heat, sauteu0301 olive oil and thyme until sprigs are lightly crisped (about 3 to 5 minutes). Remove from heat. Once cool, pull thyme leaves off the sprigs, and sprinkle across the base of a small glass dish.
Pour the walnut mixture into a blender, add salt and coconut oil, and blend until completely smooth; pour into the glass dish coated in thyme leaves. Refrigerate, uncovered, until set (about 4 hours). Gently remove the cheese from the glass bowl, and serve upside down so the thyme leaves are on the top of the cheese. Garnish with thyme sprigs, if desired. Walnut Thyme Cheese keeps in the refrigerator, covered, for about 1 month.
This recipe is part of the Delicious Fermented Foods collection.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.
Select the ripest figs you can find to add gorgeous sweetness to this hearty salad, which is just as useful for a family dinner as a workday lunch. Carrots and chickpeas are dressed in a savoury tahini yogurt dressing with Middle Eastern-inspired flavours. A little goes a long way with this fibre- and protein-packed salad, which keeps well in the fridge. Fall favourite Did you know that some varieties of figs have two seasons? They enjoy a brief, early season at the beginning of June and a second season from August to October. Fall figs tend to be sweeter and grow on the new wood of trees.
The apple in these turkey meatballs might not be immediately visible, but it’s working behind the scenes to help bind them together and adds sweet flavour and juiciness. Chinese five-spice powder—a blend of star anise, ground fennel seeds, Sichuan peppercorns, cloves, and cinnamon—lends lively flavour, alongside ginger and garlic. Packed full of protein, these meaty bites are a good source of vitamin D and iron and make for a tasty party appetizer. Meatball magic Handle with care A light touch is the key to a well-formed, juicy meatball. Using a tablespoon measure or cookie scoop, spoon heaping tablespoons into individual meatballs and toss them back and forth between your hands a few times, very gently, to round them off. Avoid squeezing or compressing the meat. Make ahead You can form meatballs 4 hours in advance and refrigerate before cooking. Lay meatballs in a single layer on parchment in glass dish; cover and refrigerate until ready to use. Remove meatballs from refrigerator about 30 minutes before you begin to cook to allow them to come to room temperature. This will ensure they cook evenly. Blot any excess moisture before adding to the hot pan. Turning with this trick When browning meatballs, use a cookie scoop to nudge and turn the meatball. If it loses its round shape, use the scoop to gently re-form.
Fall root vegetables such as parsnips or celeriac make a delicious combination with the autumn season’s arguably biggest star—the apple. Choose a tart apple like Granny Smith or a sweet-tart apple like Pink Lady for this silky soup thickened up with a cashew cream to deliver not only a winning texture but a healthy dose of dietary fibre and some added protein. Tarragon is a supporting actor in this play, working nicely with the apples in a bright, tasty oil as garnish. Terrific with tarragon Bring this dish to the next level by making an elegant tarragon oil to drizzle over the soup. Place 1/3 cup (80 mL) tarragon leaves in fine sieve. Fill a bowl large enough to accommodate sieve with ice water and set aside. Plunge sieve into pot of boiling water, drenching tarragon for about 30 seconds. Remove sieve and plunge it into the ice water and leave for a minute or so. Drain and transfer tarragon to clean kitchen towel. Squeeze out all the water and place tarragon in food processor with 1/3 cup (80 mL) olive oil. Blend for about a minute and then strain oil through clean fine sieve into jar. Use at room temperature and refrigerate when not using.