On your favorite wooden board, lay out the cheeses, breads and bowls of crackers and other sides. Have fun, get messy and go for the unexpected. Consider this your High Vibrational altar to friends and good living.
INGREDIENTS
Sunflower Seed Chèvre
Seeded Brie
Cashew Quark (page 253) or another cheese you love
Berbere (page 267)
So-Many Seeds Crackers (page 271) or your favorite cracker
A Sour Brown Bread (page 269)
Dried fruit of choice (pineapple, papaya, persimmons, apple)
Endive
Radishes
Nut or seed mix of choice
SUNFLOWER SEED CHÈVRE
2 cups raw sunflower seeds, soaked for 6 to 8 hours
2 vegan probiotic capsules or 1/4 cup rejuvelac
3 T filtered water
1/2 teaspoon CAP Himalayan pink salt
1 to 2 teaspoons fresh lemon juice
Handful of chopped herbs (optional)
Drain the seeds and place them in a high-speed blender with the probiotics or rejuvelac and water. Blend on high until smooth. Place in a bowl covered with cheesecloth and set on your counter for 24-36 hours. Alternatively, you can place in the dehydrator on the lowest setting for 12 to 18 hours. Once fermented to your liking, transfer to a medium bowl and stir in the salt and lemon juice. Transfer to a sheet of parchment paper and roll into a log shape using cheesecloth. Refrigerate for a least 8 hours. Right before serving coat the log with herbs, if using. Place the herbs on a flat surface and roll the log in the herbs until they adhere.
SEEDED BRIE
1 cup pumpkin seeds, soaked for 8 hours
1 cup sunflower seeds, soaked for 8 hours
2 vegan probiotic capsules
3 T filtered water
2 T nutritional yeast
1/2 teaspoon CAP Himalayan pink salt
1 to 2 teaspoons of fresh lemon juice
Drain the seeds and place them in a high-speed blender with the probiotics and water. Blend on high until smooth. Place in a bowl covered with cheesecloth and set on your counter for 24 to 36 hours. Alternatively, you can place it in the dehydrator at the lowest setting for 12 to 18 hours. Once fermented to your liking, transfer to a medium bowl and stir in the yeast, salt and lemon juice. Transfer to a small parchment-lined springform pan or ring mold. Refrigerate for 4 hours to set. Carefully transfer the cheese and parchment from the pan onto a dehydrator sheet. Dehydrate at 140° F for 1 hour, reduce the heat to the lowest setting and continue to heat for 24 to 36 hours or until the cheese has developed a nice rind.
