It makes me so happy to use that title. I always loved goat cheese sandwiches with a squash-type soup in the colder weather before I went vegan, and that’s one of the types cheeses where there isn’t a good commercial vegan substitute.
Today and next Wednesday will be very short posts. I work a M-F, 9-5 type of job, and I also sing in the chorus of a small opera company. Isn’t that cool? (I don’t get paid for singing, I just enjoy it). At any rate, I end up going from work to rehearsal and then don’t get home until late on Wednesdays, leaving pretty much no time for blogging. So instead, today I give you a preview of an upcoming post about the Artisan Vegan Cheese Cookbook.
I made that cheese and that bread. Pretty awesome, isn’t it?
Actually, I suppose it’s also a preview of a bread baking post I’ll be doing later in the month, as well!
This is Cashew Goat Cheese on Sourdough Baguettes, served with Roasted Spiced Butternut Squash Soup. Perfect fall meal!
I’m also thrilled to say after five years of participating in Vegan MoFo, my Kimchi post made it into an official round up!
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