For a transitioning Goat, one of life’s precious pleasures is warm baked camembert, oozing with garlic and a smouldering come-hither. Vegan cheese, on the other hand, has all the attraction of a tube of toothpaste. Nevertheless, if we are to save a few cows and our own coronary arteries, it is worth setting prejudice aside with a tentative nibble at vegan pastures new.
So, set your oven to 180 C, take one small ceramic dish Le Creuset Stoneware Pearlescent Blue Minis Set of 3 Petite Casseroles – 0.25 L and rub the inside with oil and then the cut end of half a clove of garlic.
Chop up 200g of Vegusto No-Moo Melty cheese and place it in the pot with 50ml vegan milk (can we still call it that after the EU ruling?) and 50ml white wine. Sprinkle with either fresh thyme or rosemary leaves and the chopped up other half of the garlic clove. Cover with a lid or sheet of tin foil and bake for 25 minutes. Remove, from the oven and cool for 10 minutes before serving with whatever you’ve got to hand in the way of raw vegetable crusts and crackers, bread or breadsticks – and a large glass of wine, vegan of course. Org Running Duck Fairtrade Chenin Sauvignon 2014
It’s actually rather good and I would happily eat it again – a lovely Friday night supper when you’re too tired to cook a proper meal.
Nibblets Score – 4/5
Copyright S.Donnelly 2017 All rights reserved.