Make it, Eat it

Make it, Eat it

Extra Sharp White Cheeseball
This makes a sophisticated version of the classic. Definitely NOT just for the holidays!

-1 7 oz package Peaceful Rebel Extra Sharp White
-2 T hazelnuts
-2 T pepitas

Throw nuts in blender and whiz for a couple seconds. You want them to be a little chunky, not powdered. Put into a large bowl. Remove ESW from package and crumble or slice into a bowl. Allow to soften for a few minutes. On wax paper, form the softened cheese into a ball. Gently roll into nuts. Refrigerate at least 30 minutes before serving.



Rice with Asparagus, Peas and Ash Creme Coconut Sauce

– 1 C brown or basmati rice
– 2 1/2 C water
– 1 lb asparagus, cut into 1″pieces
– 1/2 C frozen peas
– 1/2 C coconut cream, canned
– 3 1/2 oz (about 1/2 package) Ash Creme Vegan Cheese, diced

– pepper,to taste

Cook rice in water, covered, until done, about 45 minutes. In another pan, bring 3 cups water to a boil. Add asparagus and peas. Cook for about 5 minutes. Drain. Put this, along with rice, coconut  cream and Ash Creme in a large frying pan. Stir until cheese melts. Add a little water, if too thick. Season with pepper and serve. Serves 4.

Basic Quesadilla

-3 Tbl grated Rebel Meltable Mozzarella
-3 Tbl grated Rebel Sharp Cheddar
-Rebel Queso Fresco
-1 tortilla of choice
Optional additional filling: cooked soy chorizo, mushrooms, sliced avocado

Simply place grated cheese (and optional ingredients) on 1/2 the tortilla. Fold the other side over it and put in convection oven or regular oven for about 5-10 minutes, until tortilla is warmed and cheese melts. Top with crumbled Queso Fresco and serve with fresh cilantro, chopped tomatoes and salsa.

Stretchy Mozzarella Sticks

-1 package Rebel Meltable Mozzarella
-1/2 C plant milk of choice (I used soy because of its neutral flavor.)
-1 T ground flax seeds
-1/4 C flour of choice
-1 Tbl nutritional yeast
-1 tsp each oregano, basil, garlic powder
-1 C breadcrumbs (can be GF)
-1/4 C grapeseed oil (or other frying oil)
-marinara, to serve

Cut: 1 package Peaceful Rebel Mozzarella into 1/4″ sticks. Put in fridge until ready to use.
Mix: plant milk, ground flax seeds, flour, nutritional yeast & herbs in small bowl.
Place: a bowl with 1 C breadcrumbs next to this.
Heat: oil in pan on medium high heat.
Dredge: a stick of cheese in batter, then GENTLY roll in breadcrumbs. Fry 20 seconds, then flip. Drain on paper towel 
These can also be spayed with oil, then baked at 450 F for 4 minutes.
Serve with marinara.

Arugula, Strawberry & Feta Salad

Here a some really creative, delish recipes that vegan wonder woman Sarah Eastin came up with
for Peaceful Rebel Cheese, including the fantastic summer salad, here.
I especially like her traditional Calabacitas recipe using the Queso Fresco.
Heal, Blossom, Grow

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Pita Stuffed with Herbed Feta & Greek Olives
This is a fast, delicious meal.

-1 soft whole grain pita*
-lettuce and tomato, chopped
-cucumbers, sliced
-Greek olives, pitted
-Peaceful Rebel Herbed Feta
-Oil & vinegar dressing of choice
Simply put it all in the pita and drizzle with your favorite oil & vinegar style dressing.
*Note: for gluten free, substitute GF pita
Salad with Ash Creme, Apples &  Walnuts
The combination of creamy Ash cheese, sweet apples and balsamic reduction makes hits a perfect balance.

-Spring salad mix (or any greens, shown here with kale & romaine)
sliced red apple
-craisins or raisins
-handful of walnuts
-Rebel Ash Creme, diced
-1/4 C balsamic
-sugar, agave or sweetener of choice
       Place balsamic and sweetener in small sauce pan over medium heat. Simmer until reduce by about half. Let cool. Place the first 5 ingredients on a plate. Drizzle balsamic.