A FESTIVE VEGAN CHEESEBOARD

Enough for a few hungry souls during the festive season. Your guest will be very pleased with this on the platter; it will be the first to go!  Not only for vegans, why deprive others of such tasty morsels?
 
SMOKED PARIKA CHEESE LOG with NUTS & CRANBERRIES
 
INGREDIENTS 

1. A tub of HUNGRY SOUL – Smoked Paprika
2. A good handful of roasted nuts
3. A similar amount of cranberries

 
METHOD 

• Empty the entire tub of Hungry Soul into a bowl
• Chop the nuts and cranberries and put half of each into the bowl and mix into the cheese.
• Place the cheese mix onto a sheet of cellophane / clingfilm, wrap it and shape into a log before placing in the fridge for 30 minutes or so to set.
• Remove the cheese from the film and roll it over the remaining chopped nuts and cranberries.
• Wrap it this time with a sheet of grease proof paper and set it back into the fridge for another few minutes and serve on your cheese board with some nice crackers.

 
NOTE:   A video showing it made is available on the Instagram, go to @hungrysoulvegan_  Just scroll down through the posts and you will find it.
 
 
GARLIC, CHIVES & LEMON CHEESE SPREAD
 
INGREDIENTS 

1. A tub of HUNGRY SOUL – Garlic & Chives
2. Lemon rind
3. Fresh dill

 
METHOD 

• To a tub of Hungry Soul – garlic & chives, add the shavings / rind of approx. a ¼ to a ½ of the skin of a lemon and a small handful of fresh chives, finely chopped.
• Mix it well and allow to rest in the fridge for 20 minutes before serving.
• Serve with light fine crackers.

 
 Note: Use organic unwaxed lemons and wash well before shaving.
 
HUNGRY SOUL
‘Making it easier and tastier to adopt that plant-based diet we all aspire to!’
 
To serve make a bed of the wilted Swiss chard and top it with a nice ladle of the chickpeas. Finish with a sprinkle a little fresh chopped mint and a squeeze of lemon.
 
Voila, that easy … and it always tastes great!😊

​Jacques Brennan