I was so inspired by the beet and nut-cheese combination that I used for my Valentine hearts, that I continued experimenting with this combination. But this time I brought it to a completely new level by turning the plain nuts cheese into a green variety of herbal nuts cheese. And I added a slice of pineapple for full splendour in both taste and appearance. The colors combined so amazingly that I could not stop picturing the beet mille feuille until the beet starting colouring the cheese (as you can see in the picture below).
Ok, this is something you need to keep in mind if you decide to try this starter: if you prepare it time before serving the red juice of the beet will colour the cheese where they touch each other. But is this really that bad? I actually liked it even more!
By the way mille feuille means thousand leaves in French. This name is usually given to desserts that consist of three layers of puff pastry, and two layers of crème pâtissière. I loved the name and thought that it might as well be used for a savoury version where three layers of…hmm beet & pineapple are combined with two layers of herbal nut cheese.
And before sharing the recipe I want to reassure those who observe food combining and do not their fruits with their main dish. Pineapple is a different fruit. Pineaples contain the important enzyme bromelain that aids digestion. When you eat pineapples with other food the bromelain will actually facilitate the digestion of this food! Isn’t this amazing! This actually makes pineapples an allowed dessert that would not break the food-combining principles.
Savoury Mille Feuille with Beet and Herbal Nut Cheese
(for 2 servings)
- 4 slices baked beet roots
- 2 slices pineapple
- 1/2 cup nut cheese (see below)
- 2 tbs dressing, optional (see below)
Wrap 2-3 beet roots in folio and bake them for 40 min at 180C. Let them cool, unwrap, peel and cut 4 slices, approximately the same size. You may use a ring or a glass for the cutting. The rest of the beets might be used for a salad.
Take 2 slices of pineapple and using the same ring or a glass cut a slice which is the same size as the beet slices.
Place a slice of beet in the midle of a plate, spread 1/4 of the cheese over it and top it with the pineapple slice. Spread above another 1/4 of the cheese and add another beet slice. Proceed with the second mille feuille. Add the dressing and serve.
Herbal Nut Cheese
(yields 1 cup)
- 1 cup peeled almonds, soaked
- 2 tbs nutritional yeast
- 3-2 springs basil, finely chopped
- juice of 1/2 lemon
- 1 tbs olive oil
- 1 tsp salt
Rinse the soaked almonds and place in high-speed blender. Add filtered water – just to cover the almonds and process until they turn into a cream. Add the rest ingredients and keep processing until the mixture becomes homogeneous. You may need to stop the blender and scrape the walls.
Pour the ready mixture in a cheese cloth, warp and put into a colander. Place something heavy over the cheese to press the extra liquid out. Keep in the fridge for at least 24 h and remove from the cheese cloth. The cheese can now be kept in the fridge for another week or probably more but I cannot guarantee because I cannot keep it for more than 3 days from a cheese-loving boyfriend :)
- juice of 1/2 orange
- juice of 1/2 lime
- 1 tsp Dijon mustard
- 1 tsp honey
- a pinch of salt
Mix everything well until homogenous.