‘MOZZARELLA CHEESE’ (PALEO, AIP, DAIRY-FREE)
The three blind mice had long since returned from their sojourn to the moon, and had fallen into dire straits regarding their alternative cheese exploits. They had munched their way through just about every single variety of conventional cheese on the planet – everything from camembert to halloumi, feta to cotija – and just couldn’t forget the memory of delectable moon cheese with its far-out extraterrestrial qualities. They had had a taste of the universe and wanted more.
Unfortunately, their space ship was out of space fuel, so they were somewhat limited in their voyaging options.
“How about Mars?” suggested Mouse Number 2.
“Hey dummy,” said Marvin. “That’s even further than the moon. We can’t make it out of Earth’s atmosphere with no space fuel.”
“How about a stay-cation?” suggested Mouse Number 3. “Or at least a stay-on-Earth-cation.”
The other mice nodded cautiously and devised a plan. They would take Marvin’s acorn husk boat and sail across the ocean to tropical isles never yet set foot upon by any of their mice brethren, where fame and fortune and untold cheese varieties awaited. There was bound to be some good undiscovered fromage yet on this planet, they concluded.
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.flashfictionkitchen.com
Unfortunately, their space ship was out of space fuel, so they were somewhat limited in their voyaging options.
“How about Mars?” suggested Mouse Number 2.
“Hey dummy,” said Marvin. “That’s even further than the moon. We can’t make it out of Earth’s atmosphere with no space fuel.”
“How about a stay-cation?” suggested Mouse Number 3. “Or at least a stay-on-Earth-cation.”
The other mice nodded cautiously and devised a plan. They would take Marvin’s acorn husk boat and sail across the ocean to tropical isles never yet set foot upon by any of their mice brethren, where fame and fortune and untold cheese varieties awaited. There was bound to be some good undiscovered fromage yet on this planet, they concluded.
INGREDIENTS
- 1 cup boiled/cooked cassava/yucca (after blended)
- ½ container (~3 tbs) coconut cream (or ½ c cream from coconut milk + 2 tb coconut oil); if you can't do coconut, try beef tallow
- 1-1.5 tsps sea salt (season to taste)
- 1-1.5 tsps apple cider vinegar (ditto) or lemon juice
- 1 tb grassfed gelatin (omit or sub agar agar for V)
INSTRUCTIONS
- Blend cooked cassava with an immersion blender or food processor until very smooth (will be quite sticky - it's easier to do this while the cassava is still warm).
- Add coconut cream, sea salt, and ACV/lemon and blend until well-incorporated.
- ..................................
for full instruction please see : www.flashfictionkitchen.com
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