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January 22, 2010

Raw Macadamia Nut Cheese and Bruschetta  We have moved.

(Cheese before and after)                                   
W and I have a party to go to this weekend, and several of the folks attending are raw foodies. YAY!

The Veggie Mac Cheese was such a hit, that I decided to make another batch to go with the Almond Bread. I followed the original recipe, but adjusted the seasoning, adding more basil, and using some chopped chives, scallions, parsley and red onion. It is seasoned with miso and a touch of Ume de Plumb vinegar. SPECIAL! All of this cheesy, rich goodness from luscious macadamia nuts. Don't ya just love it?

W's suggestion was to create a bruschetta-like appetizer, spreading the cheese onto bite sized pieces of  Herb Almond Bread, and topping with chopped fresh tomatoes, garlic, basil, olive oil and vinegar. I'll try to take some pics of the finished product.

For dessert, I made a mango and banana cream pie - but you have to wait until I decorate it for the pics.


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