Pepperjack cheese

After a long long Indiana winter, gardening season has suddenly kicked into full gear. Most of my days I am spending at least a couple of hours in my community garden weeding, sowing, planting, building trellises, and of course watering. So far we are having a very dry spring and I have to go out to water most days so as to pamper my seedlings.

With all this gardening, I have been neglecting cooking or posting recipes. However here is a picture of a pepper jack that I recently made. The base is soy milk, cooked jasmin rice, aquafaba, coconut oil, and starches/binders like tapioca and kappa carrageenan. To create the pepperjack kick, I added 1/4 cup of pickled chillies from last year’s garden and 1 tsp Thai chili powder, also from last year’s harvest. Happy cooking!

This cheese melts really well even though it does not spread much. I have included a picture of a grilled cheese sandwich made with this cheese.

Pepperjack Cheeze
Ingredients:
1 cup boiled jasmin rice
1 cup soy milk
Aquafaba from one can of chickpeas (approximately 3/4 cup)
3 TBS refined coconut oil (melted)
4 TBS Tapioca flour
5 tsp kappa carrageenan
2 tsp nutritional yeast
1 tsp salt
1/4 tsp onion powder
1/2 tsp garlic powder
1 tsp Thai chili powder (adjust to taste)
1/4 cup pickled chillies without liquid (adjust to taste)

Method:
Place all ingredients – except for chili powder and pickled chilies – in food processor and process until smooth. Pour content into saucepan. Add chili powder and pickled chillies and mix. Heat until starches have been activated. Pour into mould and place in fridge for 8 hours.

Pepperjack