January 14, 2019
Our first episode where we interview a couple and eat something is a fun one with Elisabeth Pierotti and Duncan Styles, the pair behind the hit YouTube channel So You’re Dating a Vegan. On this show we talk about the vegan lifestyle and the concepts and challenges of making their series, which is really about their life together as a couple. We get the scoop on vegan cooking and what it’s like to both record a series and live it. Duncan, in the film industry, and Liz, in the music biz, are both warm and engaging and we had so much fun with them. Joanna busted out her version of a vegan cheese recipe (yummy and the recipe is below) and we dove in. After you listen to this show you will want to subscribe to their YouTube channel.
Plus we have a recipe from Joanna:
Auntie Jo-Jo’s Vegan cheese
1 cup raw cashew nuts
1/3 cup nut milk
3 tbsp. fresh lemon juice
½ tsp. orange extract or orange zest
2 tbsp. coconut oil
1/4 cup tahini
2 tsp. smoked salt
2 tbsp. cooked sweet potato chopped
1/4 tsp. smoked paprika
1/8 tsp. cayenne pepper
1 tbsp. dijon mustard
1/4 cup nutritional yeast
1 tsp garlic powder
½ tsp rosemary
1 cup water
1 tbsp agar agar powder (not flakes)
(More nut milk if making into a spread or sauce rather than into a hard cheese) * Add the cashews, 1/3 cup nut milk, lemon juice, orange extract, coconut oil, tahini, carrot, salt, sweet potato, paprika, cayenne, dijon mustard, nutritional yeast and garlic powder, rosemary, to the blender and blend until very smooth. Leave the mix in the blender and set aside.
Add 1 cup of water and the agar agar powder to a saucepan and heat, stirring regularly until boiling. Boil it for 1 minute, stirring regularly and then remove it from the heat and pour it into the blender on top of the cheese mix. Blend until smooth. Moving quickly, as it will start setting up very fast, pour the mix out into a round dish sprayed with non-stick spray. Refrigerate until set. To remove from the bowl, turn upside down onto a plate.
*Make it a spread: blend with nut milk until the creaminess, consistency wants…more and make it a sauce.
We find out all of this and more in this exclusive podcast recorded live at The Lambs. Our theme song is by Big Ed Cody of the Whiskey Wranglers.
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