I pretty much never post about work-related things on here because although I spend all of my free time between clients eating, my job isn’t food related. I own an eco-friendly boutique salon in Minneapolis, and after a long series of meetings, my business partner and I have decided to make the jump from renting our chairs, to hiring full fledged employees. I’m super excited.
If you know any killer hairstylists looking to switch gears, send them my way. We’re hosting an informational meeting on Monday, February 18th at 6:30 pm to give applicants a thorough insight as to what makes The Hive different, what we can offer, and what we expect. Interested parties can email their resume directly to the salon, or drop it off in person.
The Hive Salon
400 Lowry Ave NE
oh cashews, how do i love thee? let me count the ways…
cashews kick ass, and lately i can’t seem to get enough of their creamy, protein packed flavor. it all started when the vegetarian times had a recipe for cashew goat cheese. i can bring it anywhere, re-named as ‘savory cashew spread’ and it’s devoured almost instantly. then i discovered dr. cow’s tree nut cheeses; aged for 3 months, these cheeses develop the same sharp tang as traditional cheese, making them an insanely delicious pairing with crackers and wine. i’ve always wanted to re-create them, but aging? that seems a bit too complex for my decidedly amateur cooking skills. then, i found chef tal ronnen, his book ‘the conscious cook’, and his amazing recipe for cultured cashew, and macadamia nut cheeses. it’s similar in concept to the vegetarian time’s cashew cheese; you soak raw cashews and cream them, but before flavoring and setting the cashew cream, you culture it with store-bought probiotic powder -1 tsp per 2c cashews- for 16 hours, and then let it set up in the fridge. the result is incredibly reminiscent of cream cheese; tangy, velvety, and with a hint of sweetness. i’ve been making, and devouring his recipe weekly. it’s my favorite snack with slices of apple, cucumber, and gluten free flax crackers.
i’ve also been tinkering with using it as a base for faux-ranch dressing.
next, i want to try making raw cashew cheesecake. i love the version they make at the ecopolitan, but i think culturing the cashews will add the backbone that it’s been missing!
Posted in appetizer, Gluten Free, pie, restaurant, side dishes, snacks, Uncategorized, websites i love
Tagged cashew, cashew cheese, cashew cheeze, culturing, dr.cow, ecopolitan, minneapolis, probiotics, raw cashews, raw food, restaurant, tal ronnen