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Are you ready to be available every day in order to answer complicated, not obvious and often emotionally touchy questions?
Thus I was unexpectedly invited to join to the international project Challenge 22+.
Once upon a time I sent them my CV and a motivation letter. So long ago time ago that the dates have completely erased from the memory. I gave up a hope for the answer. Suddenly at the end of March a message from Tanya from Australia arrived inviting for an interview. We went once again through my Bio and motivations. I received a project description, a mission and project instructions, rules of conduct. Then i joint to a test group, to check if I can diplomatically answer complex questions. Then another test to check knowledge of instructions. Everything was completed within the tough deadlines. Then I became a member of the project mentors’ group. After a month of tests and interview my first project is starting The mentor team is truly international: from Australia and Africa to Europe and America. The team is always available 24×7.
“What is this project about?”
Challenge 22+ offers to experience 22 days to live vegan.
The idea was created by the Animal Rights Organization from Israel Anonymous and very quickly expanded beyond just a national project. Each month, several groups are ready to receive those who is curious to try a vegan diet and vegan life style. The quality of the data and its presentation, program structure, support group, organization and networking are at the highest level, any business could be proud of such top niveau arrangements . The project has its own team of qualified dieticians, and all questions on nutrition, vitamins, supplements, diets are addressed primarily to them.
Want to try?
Participation is absolutely free, within the project framework participants are offered to try at least one vegan dish per day, each day has its own theme.
All the communication between participants, mentors and nutritionists takes place in a secret FB group where every one can share impressions, photos of vegan food, ask for support or questions on any topics related to veganism. Vegans with experience (mentors) will share their life hacks, ideas to veganize your favorite recipe, find the nearest supermarket with delicious vegan food or simply support in a challenging moment.
My first group is very international, with different motivations and life experiences. However, an overwhelming number of questions are about cheese: how to eliminate cheese from the diet and how to replace it, where to find fine vegan cheeses and whether to make them home.
Thus, I’m expanding the palette of cheese recipes. My favorite recipe for vegan mozzarella was received very warm. Today there will be an almond feta, recommended by one of the mentors Challenge22 +.
By the way, if there is no desire to cook today, here is a list of my favorite vegan cheeses.
Swiss No – Moo (producer of Vegusto)
German Wilmersburger
German Simple V
Russian VolkoMolko
Canadian Daiya
Swiss Soyananda
German Veganz
German Happy Cheeze (raw)
What are your favorite brands of vegan cheeses? Please share your favourites. Magic Green Kitchen would be delighted to add new names to the collection.
Almond Feta Cheese recipe.
Ingredients
- Almonds – 150 g
- Lemon Juice – 1/4 cup
- Garlic – 1-2 cloves
- Olive oil – 2 – 3 Tb sp
- Black ground pepper
- Sea salt or Himalayan salt (optional)
For flavour herb oil
- Olive oil – 1/4 cup
- Oregano
- Rosmarin
- Thymus
- Or any other your favourite herbs
Directions
- Pre-soak almonds in water over night. This process not only soften the nuts, but also eliminate enzyme inhibitors and phytic acid to make the nuts more beneficial to the body and make it easier to digest.
- Prepare the herb oil to flavor the cheese. Pour 1/4 cup of olive oil in a small jar or a bottle with a wide neck. Rinse the herbs and place them into the oil. Close the lid and leave the oil in a dark place. The original recipe suggested cooking the olive oil together with the herbs in a sauté pan and then cooling the sauce down, but I do not like to heat this fine Italian oil.
- Drain and rinse the nuts. I also peeled off the almonds. After soaking it s very easy to separated almond grains.
-
Place the nuts in the blender. Add garlic cloves, peeled and cut into several pieces. Add the lemon juice, olive oil, pepper and salt and 50 – 75 ml water. Mix well into a homogeneous smooth mass. Depending on your blender or kitchen combine the process may take 5 – 6 minutes, Thermomix managed it within 2 minutes.
-
Place a larger strainer over a bowl, cover it with a several layer cheesecloth. Spoon the almond mixture into the cheesecloth. Bring corners and side together, twist it forming an orange size ball, eliminating access of the liquid from the cheese. Fix the cloth with the rubber and cool it down overnight in the fridge.
- You can stop at this stage as you have already raw almond ricotta, you just need to remove it from the cloth bag.
- Place the almond mass on the baking paper, form with a hand or with a culinary ring a cylinder 3 – 5 cm high.
- Bake the cheese in the over at 175 C during 25 – 30 minutes. Before serving toss the cheese with the herb olive oil.
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