Pleased is not the word to describe how I’m feeling right now. After serving my husband a beautiful plate of pasta with some sundried tomatoes and rapini, I offered him some cheeze to sprinkle on top of his plate. He gingerly sprinkled some on top, took a nice fork full of pasta into his mouth and went: “Hummmmm! WOW this is really really good!” He grabbed hold of the container of cheeze that was sitting on the table besides him and this time didn’t even sprinkle it, he pretty much tipped the container to almost dump it onto his plate! “Woah! Slow down!” I told him. “You’re going to empty that container of cheeze…..” His response? “So we’ll make more!” Right there and then I knew it was good recipe to keep in my books.
It has a nice sharp pungent taste like a Pecorino Romano cheese would, one of the cheeses my husband and my family loved having on our pasta. I am always striving to either improve or to create new cheezes. With 8 years of veganism under my belt, I taste food like I have never ever tasted it before. I find my taste buds are even more refined and polished now. Its easy to make connections on plant based foods that remind me of some similarities, thus giving me the ability to make some really good healthy vegan dishes. Any meat eater can enjoy plant-based, vegan food! Here is the link to my latest cheeze recipe I call VEGorino Romano – Grated Cheeze and the best part is….it has no pecorino ( sheep ) in it! Hope you will enjoy this new recipe!!