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Sara Tilley's Vegan nut cheese

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I was skeptical when author Sara Tilley shared her recipe for vegan nut cheese. I have to confess that when I hear someone is vegan I retreat the way I might if I heard they had given their lives over to the Sect of the Clandestine Flagellators. I mean, I’ve got buckwheat flour in my pantry too, and hummus and all the rest of it, but damn if I’m gonna not have bacon ever again, or pass up on the roast duck. Even when I get all macrobiotic after Christmas, I know the pendulum will swing back in the direction of crackling pork. So when Sara shared her recipe calling for raw nuts that have been soaked eight hours then whizzed in a food processor with lemon, hot peppers and garlic and whatever your heart desires, my inner doubting  Thomasina was shaking her head going get me out of here. But am I supposed to be thinking like that during this year in which I’ve resolved to daily do something I have never done? I think not.
 
Besides, I have to admit I’ve noticed that every vegan I have met has perfect skin. When I met author Sarah Selecky during our time at the Gillers, I secretly and not-so-secretly bowed to her lovely vegan glow. I also noticed she seemed to be having the most fun of all the Giller nominees. These vegan author Sara/Sarahs are downright inspiring.
 
Meanwhile, back at the ranch what have we here, under the rosemary crackers – a tub of organic filberts? Almonds from the Chinese supermarket? And those jalapenos and sweet little hot red peppers Dear One left in the crisper? Perpetual stash of garlic and sea salt…
 
So I soaked the nuts and whizzed them in lemon juice and a bit of water with my little hand-held blade thingy that I use instead of  a blender. In went the aforementioned seasonings along with miso and chopped olives. The result? Dear Sara Tilley,  scribbling away in the Yukon at the moment, it is stupendously delectable – thank you so much for getting me out of my own prejudice. Here’s a shot of the yummy nut cheese:
 
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On February 2nd, 2011 06:27 pm (UTC), (Anonymous) commented:
Annabel
Dear Kathleen,

I'm not sure if this is the correct place in which to send this message. I'm not terribly computer saavy.
I wanted to say that I finished reading "Annabel", and it is the most beautiful novel I have read in many years. This novel should have been the Giller winner, hands down.
Thank you for creating such a sensitive and gorgeous novel.
It evoked much authentic emotion in me, and I thank you for that.
I will be promoting this novel to friends and family immediately.

Bravo.
[User Picture]
On February 2nd, 2011 09:42 pm (UTC), kathleenwinter replied:
Re: Annabel
Thank you so much - I'm delighted you liked Annabel. Thank you for telling your friends and family about it! (You can tell them the Canadian paperback is out now.)
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[User Picture]
On February 2nd, 2011 06:48 pm (UTC), Sara Tilley commented:
You're Welcome
Dear Kathleen Winter,

You are welcome. I am glad your first experience did not sour you to the nut-cheesy life. However I must point out for the sake of actual vegans that I am not one...although I am vegetarian, and have been for nearly 14 years, and I enjoy eating a highly vegan diet...

Yours,
Sara
[User Picture]
On February 2nd, 2011 09:40 pm (UTC), kathleenwinter replied:
Re: You're Welcome
Sara,
I have just made a second batch - this time a spicy curry coriander version. Yowee!
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