International Lifestyle Magazine Jan 2013 - Page 35

Layered Herb Pesto and Almond Cheese Torte By Cherie Soria Yield: 6 servings 1 cup Almond Cheese 3 tablespoons light unpasteurized miso*, divided 1 teaspoon plus 1 tablespoon nutritional yeast*, divided Pinch of ground nutmeg Pinch of salt 3 cups chopped fresh basil 1⁄2 cup raw pine nuts 1⁄4 cup chopped chives 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh sage 2 teaspoons pureed garlic (about 4 cloves) 1 Put the Almond Cheese, 1 tablespoon of the miso, 1 teaspoon of the nutritional yeast, nutmeg, and salt in a bowl and stir well to combine. Set aside. 2 Combine basil, pine nuts, chives, olive oil, oregano, sage, and garlic in a food processor and process until the pesto mixture begins to stick together but is still slightly chunky. 3 To assemble the torte, drape a 2- to 3-cup mold (you can use a small glass bowl) with damp cheesecloth. Evenly pack a third of the cheese mixture into the bottom of the mold, followed by half of the pesto. Press firmly to flatten before adding the next layer of cheese and another layer of pesto, firmly packing each layer into place. Spread the remaining cheese on top, and press firmly. 4 Fold the excess cheesecloth liner over the top and chill in the refrigerator for 1 hour. 5 To serve, fold the cheesecloth back to expose the cheese. Place the serving plate upside down on top of the torte-filled mold. Center the plate carefully. Holding the plate and the torte together, turn the plate over and remove the cheesecloth and the mold, exposing the beautiful torte, now centered on the serving plate. Note: Store the torte in the mold in an airtight container in the refrigerator for 4 to 5 days. Almond Cheese By Cherie Soria Yield: 8 servings 2 cups raw almonds 1 or more cups filtered water 1⁄4 teaspoon probiotic powder 1 Plunge almonds into a bowl of boiling water and leave them immersed for 5 minutes. When the almond skins pop off easily if pressed between your fingers, add a little cool water to the bowl, making the water cool enough to handle. Peel the almonds. 2 Soak the peeled almonds in cold water for 8 to 12 hours; then rinse and drain. 3 Blend the almonds, 1 cup water, and probiotic powder in a high-performance blender, adding more water if necessary to achieve a smooth, creamy texture. 4 Line a small colander or plastic berry basket with damp cheesecloth, allowing several inches of the cloth to drape down the sides. Set the colander or basket on top of a shallow dish and pour the mixture into the cheesecloth. The dish will catch liquid that drains from the cheese.