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!

Cranberry & Tofeta Cigars

The ‘dip, dress, sprinkle’ chapter of my book is probably the most useful chapter. It’s one I refer to the most and it’s those little extras, the condiments, crunchy toppings and delicious dressings that really make meals go from ‘good’ to ‘great’. At the end of the chapter is this tofeta recipe which is really simple but incredible! It’s crazy how like feta it is!

Get these ingredients from our shop: tofu x2, coconut oil, cider vinegar, lemon juice, salt.

Tofu is a really nutrient dense, brilliant food, wrongly vilified as bad for humans and the environment, it’s nothing new and has been eaten by healthy cultures for around 2000 years. Most soy grown for human consumption is not grown in deforested areas (unlike the vast majority of soy which is grown for animal feed). If you buy organic tofu like the one we sell, you can rest easy knowing it is not genetically modified and is grown in a sustainable way.

Serve a block of tofeta as part of your Christmas cheeseboard drizzled with olive oil and sprinkled with pomegranate seeds, fresh thyme leaves and black pepper.

Ideas for Using Tofeta in Winter:

Use this tofeta as part of your cheeseboard at Christmas, top a homemade pizza with it (roast beetroot or squash, red onion and tofeta is a brilliant winter pizza topping, especially with wilted spinach or kale in the tomato sauce), layer it in your lasagna, top a moussaka with it, or make my festive cranberry and tofeta cigars. They make a great starter – or make them a little smaller and they are perfect for nibbles on a canape tray with drinks.

Ingredients

Method

Open out a pack of filo pastry onto a clean chopping board or work surface. Most shop bought filo is incidentally plant based but check the label.

Cut the pastry in half (or quarters if you would like smaller cigars) with a large, sharp knife.

Brush one sheet of pastry with olive oil, then spread a tsp (or half tsp if making smaller cigars) of cranberry sauce onto the pastry in a neat line about the size of your little finger, centred but about 5cm away from the left edge.

Place a little finger sized slice of tofeta onto the line of cranberry sauce then fold the 5cm left edge over it.

Fold the top and bottom sides over each other then brush them with more olive oil and roll up the pastry, left to right, into a cigar shape.

Brush the outside of the cigar with a little more olive oil and place it, seam side down, on a lined baking sheet. (I use this compostable baking parchment or a re-usable one).

Repeat until all the pastry is used up. Then sprinkle with some optional sesame seeds and bake at 180C for around 15-20 minutes or until they are golden and crispy. They are lovely served warm or cold.