Ciree Linsenman's Blog

Our Meetup group is going to have another rager this Wednesday at the Environmental Center in Bend, Oregon.

YOU are invited!

Check out the fun here:

http://www.meetup.com/VegNet-Bend/events/105177222/comments/159023272/?itemTypeToken=COMMENT&a=li1_20&read=1&_af_eid=105177222&_af=event

I created this recipe to layer the creamy, salty, earthy, tart, and fermented flavors of cambozola or blue cheese.  I hope you like it and do something creative with the arrangement on your table. My suggestion for the most sinful way to experience this wheel would be to surround it with dark purple grapes and dark rye flat bread wafers (homemade, of course!) Recipe below.

Boutique Burdock Blue

½ C chopped purple cabbage

1/20 T astidafeoda

1 ¼  C raw cashews, soaked overnight

1 C dry raw cashews ground to powder in coffee bean grinder

Juice of two lemons, squeezed

2 T agar agar

1 C water

¼ C burdock root chopped (gobo)

¼ C tahini

2 small cloves garlic

2 T sea salt

¼ C Soy cream

Finely grind prepared burdock, purple cabbage and 1T salt and tahini in food processor.  Grease cheese molds. Dot bottom of molds with 1 tsp. of this mixture.  Set aside.

Bring water to boil, add agar agar, cook on very low, stirring occasionally for a few minutes.  Throw remaining ingredients (but not cabbage mixture!) and half of the lemon juice in food processor and process to fine.  Add soy cream mixture and blend well.

Pour 1/3 into mold.  Add another teaspoon burdock mixture.  Then add more liquid, gently.  Repeat this layering process into all of the molds until gone.  Refrigerate until solid, then turn upside down, remove and serve.

Check out this article on practical uses for vodka (other than drinking it).  These tips are especially pertinent for vacationers in that as the article points out, some people are more likely to have a bottle of vodka in the house than the barrage of other elixirs used to solve problems.

http://www.thedailygreen.com/green-homes/latest/vodka-uses-460424

The Art of Compassionate Sushi, I – $40

Build a gorgeous sushi platter with four recipes, great nutritional balance and delicate Japanese beauty.  Join us for an educational sit down, build-your-own dinner, Japanese teas and magical elixirs.  Recipes, instruction, handouts and source lists included.

 Black Dragon Back Roll

Forbidden purple rice, sweet kanpyo gourd, fried tofu and black sesame make this sinister looking maki a great party appetizer.

Tavo Tavo Maki

Smoky tempeh, avocado, scallion and watercress maki bring the perfect balance of flavor and texture prep your inner Japanese warrior.

 Quinoa Gobo Boats

Homemade gobo pickle and fuchsia quinoa take a ride on baby endive straight to your mouth!

Rainbow Inari Parcels

Chewy fried tofu pockets stuffed with pink-tinted sticky rice nestled ‘round a rainbow of shredded pepper, carrot and onion make a perfect grab-and-go lunch.

Sushi II, The Edible Sculpture $40

Learn how to create picturesque Tinted Philly Towers, Pickled Gobo Firecrackers, Maki Pansies, and Black Tahini Shiso Balls in this edible sculpture class with much of the prep already done for you.   Arrange a platter to dazzle party guests with food styling tips.

Participants should bring their favorite cutting board, knife and get ready to chop, nosh and laugh as we make our way through four recipes exploring adventuresome Japanese fusion in a gluten-free, vegan style.  Handouts, and beverages included.

Call 503-302-8103 to register.  See more info on Ciree Linsenman, Compassionate Chef at: http://www.cireelinsenman.tk contact: cireeciree@gmail.com

Bend Oregon Cooking Classes, Sunriver Oregon, Redmond Oregon locations…