Blue Cheese! I used to make this at my last job for the salad bar. It tastes very much like I remember it. I am still tweaking the recipe a bit and want to see how the flavor develops over the next couple of days before posting.
.. but it was certainly great on my salad.
Along with a cup of my Caraway Dill Split Pea Soup I think this rivals my Creamy Tomato Basil Soup and Grilled Cheese lunch last week!
That looks fantastic! I hope we will be treated to the blue cheese recipe once you have perfected it :)
ReplyDeleteMelody,
ReplyDeleteI made your chickpea flatbread last night, topped it with tomato sauce and veggies and it was great!!!
Thanks,
Aimee
WOW -- that sure looks like the real thing!
ReplyDeleteWow that definitely looks like the real deal! Looking forward to a recipe. I love your creativity!
ReplyDeleteVegan blue cheese! Yes please. I can't wait to see the recipe. The flavor goes so well on salads.
ReplyDeleteAH WHAT!?!? you better share this recipe SOON!
ReplyDeleteWow, fabulous! I will have to try this out on my cheese loving hubby once you share!
ReplyDeleteyum! i'm excited for the vegan blue cheese recipe -- especially since I love blue cheese, and doubly can't have it because it usually has a bit of gluten in it.
ReplyDeleteThat cheese looks incredible. The goaty cheese from you is delicious! Thank you for sharing the recipe.
ReplyDeletewow, blue cheese? never loved it pre-vegan but i'd be curious to try it vegan style.
ReplyDeletemy heart started beating faster when i saw this post...please dont wait to long!!
ReplyDeleteIn the misspent days of my youth I used to love bleu cheese dressing, so I'm eagerly curious to see your recipe! You really create clever recipes (I'm too new to your blog to have had a chance to try any yet, but have bookmarked several!)
ReplyDeleteOkay, I'm hyperventilating a little bit right now. Vegan blue cheese?! I remember when I was in the US I once found a tofu blue cheese by sunergia that was amazing, but living in Australia I've never sen anything similar. Oh, please show us the recipe soon! :)
ReplyDeleteDying for that blue cheese recipe over here! And I'd be quite happy even with one that's less than perfect, too. There are just no options at all.
ReplyDeleteI am SO excited...blue cheese may just be my favourite...everything!
ReplyDeleteWow, that is some authentic-looking blue cheese!
ReplyDeleteWOW, it all looks SO good, Mel!!
ReplyDeleteCANNOT WAIT!!! That looks amazing!!!
ReplyDeleteThat blue cheese looks awesome! I cannot wait to try it out!!!
ReplyDeleteAgreed with the people that want the bleu cheese recipe! It looks fantastic.
ReplyDeleteI can't wait for this blue cheese recipe. Seriously. Amazing.
ReplyDeleteOH WOW. I'm joining in to say I can't wait for the vegan blue cheese recipe!! Wheeee! I've been about 98% vegan for almost 6 weeks now, but I admit that I still have a big chunk of gorgonzola buried in my fridge, that I just can't get rid of. It's too yummy. But I'd sure like to replace it with a vegan version. nom nom!
ReplyDeleteCan't wait for the recipe!
ReplyDeleteYum! Can't wait for the recipe! I've been dying for some bleu cheese!
ReplyDeleteCannot wait for the recipe! That looks amazing!
ReplyDeleteAhh! I keep checking back for this recipe!
ReplyDeleteHey :) Is there any news on the Vegan Blue Cheese? I've been searching all over for a recipe or a replacement, but this is the closest I've gotten...
ReplyDeleteWill you be posting a recipe soon? Thanks!
BTW: I love your pics :)
I am dying for the blue cheese recipe! Is it ready yet?
ReplyDeleteCan't wait for this recipe!
ReplyDeleteI feel like I'm a kid and I'm screaming...(no that screaming part is real)..."Are we there yet?" Can't wait for the vegan blue cheese!!! Please...huh?, huh?...can we have some?
ReplyDeleteI really want this!!!!
ReplyDeleteThank you for posting the Blue Cheese recipe! But for some reason, on my viewer, no comments are appearing under your post of that recipe. My question is, where do you find your fermented tofu/bean curd? Is there a place online? Was yours spicy? It says Sze Chuan on the side - is that the flavor or the brand? I'd really like to try making this for the upcoming holidays and would love a tip on what type/brand & flavor on bean-curd to use!
ReplyDeleteThe comment system is broken and I have lost all of the comments on the blog... I'm sorry for the delay in answering the question about the Fermented Bean Curd.. you can use either the spicy or regular fermented bean curd.
DeleteI have the same question as Mama Melissa, did you use the fermented bean curd with chili? I just picked up both plain fermented, and the exact chili version in your picture from my local Asian grocery, and I'd love to know which one to use. Thanks for posting the recipe!
ReplyDeleteThe comment system is broken and I have lost all of the comments on the blog... I'm sorry for the delay in answering the question about the Fermented Bean Curd.. you can use either the spicy or regular fermented bean curd.
DeleteThe comment system is broken and I have lost all of the comments on the blog... I'm sorry for the delay in answering the question about the Fermented Bean Curd.. you can use either the spicy or regular fermented bean curd.
ReplyDelete