After several busy weeks preparing for Expo Manger Santé et Vivre Verte, it was nice to have a bit of a lull this week to get back to what I love best.... experimenting in the kitchen! This is where the scientist in me can fully express her creative genius. For me, cooking and science are totally interrelated. Measuring, heating, weighing, mixing.... waiting, watching and tasting. I just love the process.
I'm constantly wondering; what if I mix this and that? Rarely do I follow a recipe to the letter. I have an inner diva that just needs to add my own personal fingerprint to all that I create. I can disappear into the kitchen for days trying to recreate something that I ordered in a restaurant!
This week my inner diva was inspired to create a brand new cheese flavour. I've been working on a blueberry Chèvre for a while now in what little spare time that I have. I tried one with a balsamic reduction which was very good, but a bit messy looking. This week's inspiration was to add fresh rosemary! It worked out beautifully. This is the final product: Rosemary Blueberry Chèvre.
This is a spreadable vegan cashew based cheese which is tangier than any of our other cheeses. Despite it's name, it's not made with any goat's milk.... it's all cashews! It's made with sweetened dried blueberries, lemon rind and fresh rosemary and it's fermented a bit longer to really let the flavours develop. It's lovely on crackers and would make an interesting addition to a cheese board. It's not nearly as sweet as our Holiday Brie since it doesn't contain any coconut oil. It's soy-free, so even those with soy allergies can enjoy this one.
Let me stress that this is a BRAND new limited-edition flavour. That means that we don't even have a label for it yet!! Despite that fact, I have decided to offer it exclusively at La journée de la femme in Alexandria this Sunday. It's that good. I posted the picture yesterday morning and yesterday afternoon there was already someone at the door asking for it! But I'm saving it for Sunday.
On another note.... let's talk about this week's recipe. Quesadillas are one of my regular go-to meals. They come together in less than 10 minutes, and often, that's all the time I have to get something onto my plate. Add a little salsa or guacamole and you have a meal that's full of flavour, and who couldn't use a little more kale in their lives?? I suggest you give this a try.
Kale and Jalapeño Quesadillas
2 whole wheat tortillas
1/4 cup Zengarry Smokey Jalapeño Cashew Cheese
2 handfuls of kale, stems removed
2 green onions chopped
3 Tbsp. of your favourite salsa
Chop the kale into bite sized pieces and sauté in a splash of water until wilted and softened.
Spread Zengarry Smokey Jalapeño Cashew Cheese on one of the tortillas. Sprinkle with sautéd kale, green onions and salsa. Top with the second tortilla. Warm a non-stick skillet. Add your quesadilla to the skillet without oil or anything. Toast on one side for 3 minutes or so until it's golden. Flip it over and toast the other side.
Top with my easy Four Ingredient Guacamole, cherry tomatoes, chopped cilantro or whatever you like.
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