Mar 02, 2016
Vegan (Tofu) Cottage Cheeze
Hello, stranger! Yes, it has been a while. Too long. We had company visiting AND I was finishing up (yes, I finished!) my nutritional studies program. I am now certified in plant-based nutrition through Dr. Campbell’s amazing course at eCornell University. Yay!!! I can’t tell you how excited I am to have this certification under my belt because it means that I will be able to help more people on their plant-based journeys to health. Much was realized during the course of study and this learning has fueled my ever-present, insatiable desire to know even more about health and nutrition. So onward I continue towards more eduction.
In the meantime, I will still be posting plant-based recipes for you, yes indeed, and probably with more articles about evidence-based nutrition along the way. 🙂 Expect more low-fat and raw food recipes with a greater emphasis on whole foods. Sorry, there won’t be as many recipes for heavy, baked goods with refined flours but, hey, I have a TON of those on this site already!
Today’s recipe is so, so easy. If you were ever a fan of cottage cheese (my hand would be raised if I weren’t typing!), you will love this. My dad, rest his beautiful soul, loved cottage cheese and I learned to enjoy it as he did, on a slice of toast, open-faced, with gobs of black pepper. Yeah. That’s how we rolled back then. And THIS plant-based version is dairy-free of course, looks, tastes and has almost an identical consistency to what we used to enjoy. This one’s for you, Daddy! 💚
P.S. I recently got my first tattoo!!! It is a Sanskrit word, ahimsa, which loosely means “do no harm to any living creature.” There’s a lot more to the definition than that. It has a deeper, spiritual meaning and is something I strive towards. My birthday is tomorrow and this is a present to myself for turning SIXTY and being in perfect health. My tattoo is completely healed in only 10 days! The power of plant-based eating, ya’ll!!!