Jay and Joy Vegan Cheeses

Have you tried the Jay and Joy range of vegan cheeses we sell yet? They are absolute game changers. There’s no doubt that there are some dodgy tasting plant based cheeses out there, but these are the real deal. We love that they use recognisable, all organic ingredients. We love that they are made using ancestral French cheese-making techniques. But most of all we love the flavour. Here are some serving suggestions to inspire you to make the most out of these delectable little boxes of cheese. Let us know your favourite way of eating them in the comments or over on our facebook group. We are always looking for new ways to enjoy our carefully curated organic products.

Liz x

*as always, words in bold are clickable links to our shop so you can easily add the ingredients to your usual order


Goat Cheese, Blood Orange, Red Onion, Black Olive

Method (serves 2)

Arrange some washed fresh lettuce leaves in two bowls.

Trim off the skin of 1 blood orange and add juicy slices of it to each bowl.

Peel and thinly slice quarter of a red onion and add a few circles to each bowl.

Add a handful of halved salty black olives to each bowl.

Add four slices or so of Jay and Joy Goats Cheese to each bowl.

Drizzle everything with our excellent extra virgin olive oil and a crack of black pepper.

Simple as that! The sweet tang of the oranges contrasts the olive oil, salty cheese and olives perfectly. Every mouthful a delight.


Celeriac Steaks, Kale, Blue Cheese, Pear, Walnut

Method (serves 2)

Slice 4 steaks out of the middle of a celeriac – about 1cm thickness each. Then trim off the skin and knobbly roots of each slice. (Reserve the leftover ends of the celeriac for soups/stews/risottos…)

Melt a tbsp of plant based butter with a tbsp of olive oil in a large frying pan over a medium high heat.

Then add the celeriac steaks and season them with a pinch of salt and some cracked black pepper. Fry on both sides until golden brown and tender – this takes about 10-15 minutes.

Keep the steaks warm, propped up in one side of the pan then add lots of rinsed and chopped kale to the pan. Stir fry to wilt for 3 minutes or so then taste and season if necessary (there may be enough seasoning already in the pan from the celeriac steaks and butter/oil).

Divide the cooked kale onto two warm plates, top with the celeriac steaks and then quickly toast two generous handfuls of walnuts in the now empty frying pan.

Add a sliced pear to each plate, the toasted walnuts and finish with little slices of Jay and Joy Blue Cheese.

The balance of sweet pear, buttery celeriac, crunchy nuts and salty blue cheese is absolutely gorgeous. I hope you really enjoy it!


Baked Brie, Caramelised Red Onion & Thyme Toast

Method (serves 2)

Melt a generous tbsp of plant based butter and a tbsp of olive oil in a frying pan.

Add one peeled and sliced red onion and a pinch of salt and fry on medium for about 10 minutes or until it starts to collapse and caramelise.

Add four peeled and chopped cloves of garlic and fry for another 5 minutes or so.

Then to help the caramelisation, add a tsp of brown sugar and season with some black pepper and a tsp of fresh thyme leaves. Fry for another minute or so to bring the flavours together.

Meanwhile cut and toast two slices of sourdough bread.

Put the toast in a baking dish, divide the caramelised onion between the two slices and top with slices of Jay and Joy Brie.

Drizzle with a little olive oil and put the baking dish in a hot oven or under the grill for a few minutes. This vegan brie does not melt like regular brie, but warming it up really brings the dish together.

Scatter with a few more fresh thyme leaves and enjoy! Crunchy toast, sweet caramelised onion, creamy cheese and fragrant thyme…so good!

Fruity Chia and Oat Pots

These little chia and oat pots are perfect for breakfast (and they make a fabulous healthy pudding too)! You can prepare the two layers in separate bowls the night before, then just put it together in the morning with some crunchy granola, juicy fruit and silky curd (find the recipe for my favourite kumquat curd here). If you don’t have curd you could use a dollop of yogurt instead.

Chia seeds are a powerhouse of nutrients. Packed full of fibre, antioxidants, minerals and heart healthy omega 3 fatty acids. Oats are brilliant too of course! This humble grain is one of the most nutrient dense foods you can eat and can lower cholesterol levels, improve blood sugar control and contains a powerful soluble fibre which is great for your digestive system!

I love this combination of berry chia, turmeric oats, zingy sweet citrus and toasty granola. But of course you can tweak the recipe to use your favourite fruit or flavours. How about rhubarb compote in the chia layer and making the creamy oat layer taste like custard with some vanilla? Then top with yogurt, granola and more rhubarb? Or do you like tropical flavours? How about a passionfruit chia layer, coconut milk in the oats and top with mango slices and toasted coconut flakes? Are you a chocoholic? Raspberries in the chia layer, cacao powder in with the oats then top with pieces of dark chocolate, fresh raspberries and toasted hazelnuts? The possibilities are endless.

Let us know your favourite chia and oat pot flavour combos in the comments. Liz x

*as always, bold words are clickable and will take you to the product or recipe on our website so that you can easily add ingredients to your order or find the recipe I refer to

Ingredients (makes 2 pots)

Method

Mix the first 4 ingredients in a bowl, leave to stand for a few minutes and mix again. Then cover and refrigerate (or use right away if you are making this in the morning).

Mix the next 4 ingredients in a separate bowl, cover and refrigerate over night to allow it to thicken (or you can serve it after a quick 10 minute soak if you are making this in the morning).

Serve in a couple of simple glasses. Divide the chia and berry mixture between two glasses, then add the turmeric porridge mixture. Top with a tbsp of kumquat curd, peeled slices of blood orange and a couple of tbsp of granola.