Warm spelt bread and vegan cheeses
Recipe by Tony Keogh, head chef at Cornucopia. Introduction by Erika Doolan, nutritionist and restaurant consultant.
I’ve recently joined the team at Cornucopia and I was excited to be there for the introduction of some great vegan cheeses to the menu. Cornucopia have produced their very own, delicious ‘Cashew Blue’ and a vegan brie. Cashew Blue is created with a fermentation process that involves a lot of love and care to ensure both flavour and texture are perfect.
It contains lots of highly nutritional ingredients such as miso, sauerkraut and spirulina. Sauerkraut is a fermented food, an excellent source of vitamins C, B and K and rich in magnesium and folate. Folate is a source of vitamin B9 which is great for improving mood and concentration. Sauerkraut has been widely eaten for centuries to treat stomach ulcers, and its effectiveness for soothing the digestive tract has been well established by numerous studies. Spirulina is a great source of B vitamins, important for mental health and energy levels. If you call in to Cornucopia, add one of my cold pressed, raw juices for a micronutrient boost for your body and soul.
We have included a recipe for Cornucopia’s spelt bread to compliment our cheeses.