Tuesday, October 24, 2017

Vegan MoFo 2017 Day 24: Whats Up In The Hood and A Recipe

Today on the video I talk about the progress of the community at large down here. Resilient does not even scratch the surface.

Our prompt today is party food. Scroll past the video and you will find a link to a fantastic vegan wet buffalo mozzarella recipe. I've made it dozens of times, it's no fail, easy and delicious. A great intro to the DIY vegan cheese world, no special items required. Locals, you can get unsweetened vegan yogurt locally at Date and Thyme in Key West, and sometimes at Publix, marketed under the So Delicious label.

Come see my video!

Here's the link to the vegan wet buffalo mozzarella recipe published by Miyoko Schinner. Miyoko is a culinary genius far ahead of her time. Anything with her fingerprints on it I recommend, from books, to products to videos. Her artisan vegan cheeses are available locally at Date and Thyme in Key West as well as Food for Thought in Marathon. They are a little on the spendy side, but if you can swing it they truly are worth every penny. Here's the link:

The recipe is perfect for entertaining, you can make it a few days ahead (change the water every day). Although good tomatoes are hard to find in the Keys, this is perfect with fresh tomatoes, fresh basil and drizzled with balsamic. Getting hungry over here...

Thanks for checking in today, see you tomorrow!

Vegan love to you! xo

1 comment:

  1. It sounds like a wonderfully supportive community, and it's great that you're almost ready to announce the reopening date - I imagine you'll enjoy having a deadline to work towards, and a sense that normality will be returning.