Veganzola cheeseball

It has been quite a week.  Our car has been stolen.  Our car has been found.  Our car has gone to the mechanic's for damage assessment now that our insurance company finally has taken it from the police.  Sylvia's lovely duffle coat went in the car and never came back.  So I have spent a lot of time on hold on the phone, got dates muddled, spilled half a jar of chilli sauce, forgotten to take goggles to the pool and been dressing sylvia in 2 cardigans on the cold mornings.  I feel a bit like the mashed tofu in this recipe.

Then I read articles this week on refugees in indefinite detention and young girls trying to get educated in South Asia.  I think to myself - mine are first world problems.  We really get by ok without a car.  It isn't even such a bad thing to have to ride my bike more.  The police were very kind to us.  So were the mums at school.  Sylvia has stopped crying about wanting her car.  She now wants a 'higher' car.  Hard to explain we were offered a 'hire' car.  But didn't take it.  Instead we just bought Sylvia a new Frozen CD.  Yes my greatest amusement was that the Frozen CD was in the player and would have booted up when the car was started by those scissor-wielding, MacDonalds-eating, coat-destroying thieve.  Ha!  End of Rant.

But we can all relate to life not being perfect.  This veganzola wasn't perfect.  I am not really familiar with gorgonzola.  Yet I love the name too much to change it.  The cheeseball tasted more like cream cheese with walnuts and cranberries.  It was too crumbly at first so I blended some of it which helped to bind it.  Still a wee bit crumbly.  I can cope with that.

It was really sweet.  I added more seasoning.  It was still quite sweet.  It was best spread thickly on a salty dry biscuit (cracker) like a Savoy.  I tried it in a sandwich.  It just made me feel melancholy.  Probably because I was listening to the choral music at the end of the MH17 plane crash memorial service and reading of Aslan's death in The Lion, The Witch and The Wardrobe.  I ate a lot of the cheese and then tossed the remainder into some soup.  It really needs to feed a crowd.  Preferably on a cheeseboard in the depth of midwinter when we are feeling festive and in need of good food. 

Previously on Green Gourmet Giraffe:
One year ago: Chocolates with mint filling - the healthy ones
Two years ago: Tofu-bacon and spinach muffins
Three years ago: WHB Chocolate beetroot brownies
Four years ago: The old and the new – date scones and vego loaf
Five years ago: Accidental Plastic Tart
Six years ago: Shepherd’s Pie Traditions
Seven years ago: WTSIM ... Beggars Burgers

Veganzola cheeseball
Adapted from Robin Robertson via Ricki Heller

250g firm tofu
2 tbsp olive oil
2 tbsp ground linseed (flax) mixed with 2 tbsp water
2 tbsp white miso
2 small cloves garlic, crushed 
1 tsp seeded mustard
1 tsp liquid smoke
1/2 tsp smoked paprika
1 cup walnuts, finely chopped
1/2 cup dried cranberries
1/2 tsp salt, or to taste
freshly ground black pepper

Press tofu - I did this for about 7 hours but that is a lot longer than I usually do.  Crumble it into a bowl and mix with remaining ingredients.  Taste to check and adjust seasoning.  If desired press into a ball.  (It's fun but not necessary.)  Keeps for about a week in the fridge.

On the Stereo:
Little Bird: Kasey Chambers