Freedom + Unfermented Raw Vegan Garlic Cream Cheese
(All rights reserved, Rawfreshing Cuisine, p. 73)
– Chantale Roy
The only molds that fit me are my removable bottom raw pie pans; I can find my way out upward or downward. I need freedom, flexibility to create and to express who I am.
I like change, I like to create change, the one that comes from within, the one that follows my natural evolution. I like to take my time, in everything. I like going out of the box and make it flexible. I need air, lots of fresh air.
The west coast offers me all of it, and I receive it. I reinvest its present in each of my creations, in each of my cooking classes, etc. I learned a lot in my multiple trainings, including the University of Québec in Abitibi-Témiscamingue, at Living Light Culinary Arts Institute in California, through Hippocrates Health Institute in Florida.
I tend to let myself be silently drawn by the strange pull of what I really love and this does not lead me astray,as Rumi said. I admit that I had not always done it and on occasion have confused it with other strange forces coming from my ego … who misled me indeed.
This strength that gives me so much freedom has of course its two faces. Freedom and responsibility go hand in hand.
I am responsible in full awareness of my free choices. This tidal wave that often pushes me to be-who-I-am-period, led me to be alone, misunderstood, judged, rejected. In other times it brought me to the contrary, much acceptance, connection and even recognition. In one case as in the other, I make sure to stay free from the pain that can bring the first and euphoria that the other can provide.
In the kitchen, this strange force applies equally. I allow myself all possible variations of healthy cooking, according to my own criteria and values. That is why I teach vegetarian cooking (no dairy), vegan (with or without gluten) and raw (simple and gourmet respecting optimal food combining or not). When I develop a recipe I concoct it to suit my preferences. For example, fermented nut cheeses do not suit me; I then make it with ingredients that can provide tastes and textures that please me. Moreover, I always invite my readers and students to try my dishes, using their own creativity and personal taste.
Here is my Unfermented Garlic Brazil Nut Cheese recipe that was very successful in my raw cafés and my classes:
Garlic Brazil Nut Cream Cheese
– Chef Chantale Roy
1 cup Brazil nuts, soaked for 3 to 6 hours, rinsed and drained
1 cup cashews, soaked for 3 to 6 hours, rinsed and drained
½ cup lime juice, freshly squeezed
½ tsp. teaspoon black peppercorns, freshly crushed
1 tbsp. fresh garlic, crushed
1 tsp Himalayan salt (or to taste)
In a high speed blender (preferably), mix the ingredients until ultra smooth.