MadFauxCheese

Did you miss me? 
I have been busy! 
I recently got my hands on a copy of the recipe book Artisan Vegan Cheese by Miyoko Schinner and have been elbow deep in vegan cheese.

That makes it sound a lot more intensive than it is. Granted, it is a bit of a process, requiring some organization and some patience, but beyond that it is fairly simple.

I spend a lot of time in the kitchen. We very rarely eat out, and I am home in the day with the boys, so I am lucky enough to have time to bake, cook and prepare meals. These cheese recipes have been very fun, like science experiments that you can eat after. Everyone that I have brought samples to has been impressed. Especially my husband, whose eyes light up every time we sit down to enjoy a new batch.

So, I have decided that it would be a good idea to start a little home business for myself. I am in the midst of sorting through all the details, but I already have a few interested clients!
I have applied to take part in a craft fair in June, so I have made a Facebook page and a twitter handle with my product name: MadFauxCheese (credit for the clever title goes to my friend Alice).
https://www.facebook.com/#!/MadFauxCheese
https://twitter.com/madfauxcheese

Please stop by and take a look at what I am up to! I have lots of photos, and will keep updating those as I make more and more...

Dinner: Spaghetti Squash Alfredo

Tonight we ate a simple, but fancy healthy dinner. This is how I did it!
What you need:

1 spaghetti squash

Brussel sprouts
2 tbs balsamic vinegar
2 tbs coconut oil (or other oil)
Salt and pepper to taste

Alfredo:
1 12oz package silken tofu
1/2 cup non dairy milk
Garlic to taste (I had roasted garlic on hand, but usually use raw!)
Dash lemon juice
Salt and pepper to taste

Slice the spaghetti squash in half and place face down on a pan. Roast it for one hour (more or less depending on the size, it's better to overcook than under!) at 350.

Cut your Brussel sprouts in half, place in baking dish and coat with oil and vinegar, salt and pepper. Roast for half an hour (I put them in with my squash).

Place all Alfredo ingredients in the blender and blend until smooth. When squash is done, use a fork to fluff the insides to make it like spaghetti, then top with sauce. I had some leftover. Serve in squash or on a plate, with a side of Brussel sprouts!

Very easy, very healthy. Easily customizable. Sometimes instead of Alfredo, I roast a butternut squash and purée it to make a "cheese" sauce. Alternatively, you can use marinara. This meal easily costs under $10.