This is the last of the dishes I made for Per Bastet‘s room party at Imaginarium. I can’t send you to another site for the recipe I began with, because mine bear little resemblance to the recipe I printed out to follow. The recipe included toasted pecan pieces in the mix and in the coating, but I wanted these to be not-free, just in case we had a guest with a nut allergy.
As is so often the case, my recipe reads like something from a medieval cookery book: “Take cheese, as much as you like, and mix it with as much binding as you will and flavorful things as you please….”
Vegan Cheese Balls, Basically
- Shredded vegan cheese, whatever you like
- garlic to taste
- vegan cream cheese
- sauteed green onions or onion powder (I used Penzeys Justice)
- anything, really
- Something to roll them in (I used sesame seeds and parsley. I think.)
Mix these or your ingredients of choice, except the topping, until it’s as you like it. Refrigerate it for an hour or so. You can make one big ball or, as I did, little bite-size ones. Roll the ball or balls in the topping and keep refrigerated until ready to present.
A WRITING PROMPT FROM ME TO YOU: A recipe from far back in history.
MA
Dan Antion
August 2, 2022 at 7:03amI like recipes that include things like “as much as you like” and “anything, really” – good job!
Marian Allen
August 2, 2022 at 10:59amWell, you’ve come to the right place, because if I ever follow a recipe it’s 1) the first time I’ve made the dish or 2) I like the way the recipe turned out. It used to drive me nuts when I’d ask my MIL for a recipe, and she’d say something like, “You just stir it until it looks right.” Now I do pretty much the same thing. lol