• I wrote about Punk Rawk aged nut-cheese a few weeks ago, and at the time I had only tried the cashew cheese. I recently got my hands on some of the macadamia cheese in the herbed and smoked-salt flavors. The Macadamia cheese has the same satisfying, complexity and lusciousness that artisan cheese-lovers will enjoy, but unlike the ultra-creamy cashew cheese, the mac has a soft, pulpy texture. The rind has more intense sharpness, and the center is fluffy and white. I tried the cheese in three ways. First I added it to a farmer’s market salad of kale, heirloom tomatoes, sweet onion, and mandolin-sliced white radishes with a basic vinaigrette. Second I ate the cheese stacked on thick tomato slices with truffle oil and a sprinkle of yeast flakes, and finally I ate it by itself with a table red from Vegan Vine. Yum. I am continually astounded by the level of innovation in vegan cuisine. One day soon “vegan” won’t be a dirty word to mainstream foodies (AKA, ultra-conservative gluttons). I promise.


Champs went into secret reconstruction the other day and has re-opened as a diner! If you are feeling indulgent, go for the thick, sweet and savory Vegan Monte Cristo – a sandwhich of veggie-ham and stretchy tapioca-cheese between two pieces of thick, fluffy french toast, with maple syrup to dip each bite. If you want something slightly less caloric with a bit more green in it, go for the Awesome Bowl, which is quinoa, greens, and tofu scramble.