Diamond in the Basalt

On October 17th a dozen or so Violets met at Andrea’s house for the almost-monthly Wine & Music Social. We had several bottles of wine to choose from while we listened to music and shared stories. We also had an array of tasty snacks to munch on, including Crystal’s vegan cheez ball. OK, it doesn’t really taste like cheese, but that’s not the point. It tastes good and you can eat it on crackers – that’s the point.

The recipe is pretty easy and the strangest ingredient required is smoked tofu, which can be found at a handful of local grocers, including Huckleberry’s. This low fat and cholesterol free appetizer is a great healthy alternative to your standard processed cheese product. As we know, the holiday season is right around the corner, bringing with it a veritable cornucopia of calorie-laden treats. So keep this tasty and healthy recipe in mind as you gear up for the numerous parties you’re sure to be invited to this season.

(Makes two small (baseball size) balls, or one large ball)

You’ll Need:

1 package smoked tofu, roughly chopped

3/4 raw cashews, soaked overnight

1 T plus 1 1/2 t soy sauce

2 T olive oil

1/2 t lemon juice

1/4 t paprika

1 T water

1 C almond slivers, toasted*

Method:

Soak cashews with 1 1/2 t soy sauce with water to cover in the refrigerator overnight. Blend drained cashews with olive oil, water, soy sauce, lemon juice and paprika in food processor or blender until smooth, scrapping down the side as needed. Add tofu and blend until smooth with no remaining lumps. Add additional oil 1/4 t at time if necessary to achieve consistent texture. Mixture will start to ball up and will be sticky. Once mixture is is blended, line a small bowl with plastic wrap. Divide mixture in half. Spoon onto plastic, wrap and form into a loose ball. Repeat with remaining half. Refrigerate for two hours. After balls have chilled, remove plastic and using wet hands, form into tight balls. Spread almond slivers onto a shallow dish and rolls balls in almonds to coat, pressing slightly to make sure they stick. Wrap finished balls in plastic and refrigerate until ready to serve.

*To toast almonds, heat cast iron or non-stick skillet on medium. Add almonds and toast until just starting to turn golden. Remove from heat and allow to cool before using.

For more vegan recipes from Crystal, visit spovegan.blogspot.com.