Midsummer approaches, it is raining in Stockholm (as is common/expected at this time of year) and my thoughts are divided amongst many things; the state of the world, my family, the notion that we should probably celebrate midsummer in some small way, even though it doesn’t quite seem the time to be celebrating. This year we will keep it simple… spending time as a family, maybe taking a walk, and certainly not attending any big midsummer events or parties.
But food will remain a focus this weekend. As it is every year.
For me, homemade food is not only a comfort to prepare and to enjoy, but a means to express and share love with my nearest and dearest. These cheese balls are a delightful, easy-to-prepare, family friendly and attractive addition to a buffet table, picnic/party spread (when we are back to having parties, that is!) or snack platter.
Wishing you a peaceful midsummer/midwinter.
, Marisa
HERB & FLOWER
VEGAN CHEESE BALLS
Makes: 16-20 pieces, depending on individual size
INGREDIENTS
200 g vegan cream cheese
75-100 g* grated vegan cheese of choice (cheddar-style is perfect)
Salt and freshly crushed black or pink pepper, to taste
The finely grated zest of half a lemon, optional
Around 180 ml (3/4 cup) chopped herbs and dried, edible flower petals** of choice
*Use the amount of grated cheese it takes to get the mix to a workable, rollable consistency.
**I used fresh parsley and chives, plus dried marigold, blue cornflower and pink cornflower petals.
DIRECTIONS
- Mix the vegan cream cheese, grated cheese, salt, pepper and lemon zest (if using) in a bowl.
- Shape heaped tablespoonfuls of the mixture into balls.
- Roll the balls in chopped herbs or edible summer flowers or choice.
- Serve the cheese balls with crackers or toasted sourdough slices, or add them to salad bowls in place of dip/a sprinkle of cheese.
