- creamy paste:
- 1/3 cup of natural peanut butter or 200gr of natural peanuts (eye not fried and hopefully without salt)
- 1 tablespoon lemon or orange juice
- 2 teaspoons of honey or maple syrup
- 1 teaspoon of balsamic vinegar
- 1/4 teaspoon grated fresh ginger
- olive oil
- Sea salt
- extras :
- 1 unit of Vegan Cheese, Camembert, Brie of your choice
- 1/4 cup of nuts
- Tortika , Tika Crackers or your favorite Tika Chips
Homemade peanut butter:
Process the peanuts in a food processor or juicer, at first they are only ground, but after a while the wonderful oils of this great legume begin to be released, which allows it to form a homogeneous paste and you can increase the speed . Continue processing for around 6-8 minutes (be careful when stopping, there are processors with less power that need a break from time to time so that the motor does not burn out). Continue until a creamy paste with a rather liquid consistency is formed. (The more you process it, the creamier it is). That's all! If you dare, you can make more and pack it in a glass jar to keep it for the future in your refrigerator.
Put the peanut butter in the juicer along with the juice, vinegar, ginger and honey.
Gradually add 1 to 2 tablespoons of warm water for a thinner consistency, then season with a pinch of sea salt.
Preheat the oven to 180ºC. Split the cheese horizontally in two parts and fill with the mixture, or simply cover it on top. Carry in a baking dish until the cheese softens a bit (approximately 3 minutes in a hot oven).
Sauté the nuts in a little olive oil, with salt, pepper and thyme, set aside.
Remove cheese or v-cheese from the oven and serve decorated with the sautéed nuts.
Assemble the fountain with your favorite Tika Chips and enjoy!
(In the photo they are with Tortika Hummus )
Recipe by Chef Jesús Gutiérrez