Saturday, October 25, 2008

Naturally Nosey #5

This installment of Naturally Nosey comes to us from the great state of Minnesota. Meghan Lafferty, a chemistry librarian at the University of Minnesota, is quite the little home spun chef. Molecular gastronomy anyone? She was kind enough to submit this recipe from the Vegetarian Times...and it is vegan!!!

Makes 28 bites - Vegan - 30 minutes or fewer

The VT staffers couldn't get enough of these bite-size appetizers—and
couldn't believe they were made with tofu cream cheese. (Fresh chives mask the soy flavor.)

1 1/2 cups walnuts, divided
16 oz. tofu cream cheese
1 cup fi nely chopped chives, (4 bunches), divided
1/2 small shallot, minced (1 Tbs.)
1/4 tsp. smoked paprika

1. Preheat oven to 350°F. Spread walnuts on baking sheet, and bake
8 to 10 minutes, or until fragrant. Cool, and grind finely in food
2. Stir together cream cheese, 3 Tbs. chives, shallot, smoked
paprika, and 3 Tbs. walnuts until smooth. Season with salt and pepper.
Scoop mixture into 2 tsp.-size balls. Roll half in remaining chopped
chives and half in remaining walnuts. Serve immediately.

Much Ado 'Bout Picchu

Welcome to Much Ado 'Bout Picchu! A new reader participation segment to the rarely (if ever) updated Chive Talk, inspired by my friend Nick's sojourn to Machu Picchu a couple of years ago. Prior to Nick's trip, we settled in for a night of Brooklyn Pilsners with our friend David and Much Ado 'Bout Picchu was born. As a testament to Nick's penchant for travel, Much Ado 'Bout Picchu will highlight culinary delights experienced 'on the road.'

Please feel free to submit your tales of eating and drinking while traveling. Chives do not have to be an ingredient to be included in the blog, but it certainly wouldn't hurt. Food sustains us, food is political, food is inspiring and most of all, food is fun! Hop to it!