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Avellana Morel Poppers

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You’re going to need to sit down for this. But you won’t be for very long after your first bite. My first bite got me up and dancing around the living room in ecstatic food bliss. I promise, you will not be disappointed by the results of this combination of flavors, it’s at the very least magnificent.

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Here’s what you need:

Some morel mushrooms- It’s springtime in Oregon, and you know what that means….morel season! We had a great time going out and finding our own, but if you’re not mushroom savvy or don’t have the time, many grocery stores that carry local produce will often have fresh morels for sale. We used about 2 cups worth for this recipe

  • 1 cup Gluten free tempura
  • Faux egg replacer (two eggs worth)
  • Avellana Signature cheese

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Making these poppers is actually quite easy… put about a cup of gluten free tempura flour (I used this one, which is pretty good) in a quart size ziplock bag. Mix up two faux eggs using Ener-G egg replacer (one T egg replacer and five T water).

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Brush or wipe any dirt off the mushrooms and carefully split them down one side. Fill each mushroom with as much creamy Avellana signature cheese as would comfortably fit inside the hollow centers. It was surprising how little of the block it actually took. I used our spicy Berbere, but you could use any flavor you like best.

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Then, dip them in the egg replacer, put them in the bag, and shake it up. I like a thicker breading on my mushrooms, so I repeated the egg replacer dip and the bag shake to get a good coating. You could do it up to three times, but it gets a little messy by the third time.

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Put a good amount of oil into a skillet and fry them for a minute or two on each side, until they get to the right crispy-ness. Here’s an image of the popper cut open showing the delicious layer combination of Avellana Signature Cheese, morel mushroom and crispy tempura.

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Oh My Goodness- too good! I tell ya, too good! Wow! They may look a little funny, but what a beautiful taste! 

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Nuts are not the enemy!

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Even though we don’t do much with almonds here at Avellana, we really do love all nuts and seeds almost equally. As the threat and reality of drought comes clearer to us on the west coast, I’m hearing more and more talk about how much water it takes to produce almonds. This has definitely left me scratching my head at the twists and turns the human mind will take in order to avoid looking at the white elephant sitting in the cheese drawer of the fridge.

If it takes 1.1 gallons of water to produce one almond and there are around 100 almonds in a pound, it stands to reason that one pound of almonds uses 110 gallons of water during it’s production. In comparison, it takes 1,817 gallons of water to produce one pound of beef. It takes 700 gallons of water to produce one pound of cheese.

Dairy products contribute the single largest share of farm income [in California’s economy.] (from Wikipedia)

Meat and dairy production have a far greater negative impact on drought stricken California. Why are almonds taking the blame? Do away with almonds and you’ll still have the problem. We fear our beloved hazelnuts will be next! Not really, but the hard truth is that animal agriculture ravages the environment. The time for cognitive dissonance has passed. It’s time for a new renaissance in our food choices! We can make fully informed decisions on what we buy and how it affects our Earth.

Rock on nuts and seeds!

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New Flavor Release!

10968481_654538967985300_5291122902177713509_nWe’ve got a new amazing flavor for all of you to try. Introducing Avellana Pesto Hazelnut Cheese! Made with organic basil, garlic and lemon pepper- the flavors mix together to create a warm and fragrant cheese that will practically transport you to a European pub in the 1800’s. Avellana Hazelnut Pesto Cheese pairs perfectly with a glass of wine, ale, or strong hot tea. Find our new Pesto flavor online at Veganessentials.com and in our Eugene locations (Sundance Natural Foods and Capella Market). Need some Avellana cheese in your area? Let your store know you’d like our product there!

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Avellana Products now Available Online at VeganEssentials.com!

We are so very excited to be able to announce the news that all Avellana products are now available to order through the fine folks at Vegan Essentials, one of the most comprehensive online all vegan shops. Now everyone can get every flavor of Avellana Signature Cheese, Avellana Parmesan and Avellana OG Hazelnut Flour delivered right to their door!

Click here to find all our signature cheese flavors at Vegan Essentials!

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Click here to find our Vegan Parmesan at Vegan Essentials!

Avellana Hazelnut Parmesan

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Avellana’s Products – Vegan and Gluten Free!

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Smoked Paprika: This is one of our bestselling cheeses. If you like mild and smoky umami, this cheese is for you. The Paprika peppers are roasted and smoked, then ground into a rich and deep red powder. This smoky spice blends well with hazelnut and hemp cream, adding another layer of complexity to the already smooth and nutty cheese.

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Italian Herb: Another best seller, our Italian herb is a piquant, earthy spice blend (organic Basil, organic Oregano, and organic Rosemary) is a perfect partner for our savory cheese, creating a creamy and satisfying herbed experience.

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Berbere:

Twelve different spices (Organic Paprika, Sea Salt, Organic Cayenne, Organic Fenugreek, Organic Coriander, Organic Cumin, Organic Black Pepper, Organic Cardamom, Organic Cinnamon, Organic Clove, Organic Ginger, Organic Turmeric) are combined to produce Berbere, a spice blend that has its origins in Ethiopia. This wonderfully bold, spice blend adds a complex and zesty heat to our creamy hemp hazelnut cheese.

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Curry: Colorful, fragrant and incredibly rich, this beautiful and creamy cheese invokes the exotic flavors of India. The spice mix contains organic Coriander, organic Turmeric, organic Fenugreek, organic Ginger, organic Mustard Seed, organic Black Pepper and organic Cayenne.

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Pesto: Made with organic basil, garlic and lemon pepper. The flavors mix together to create a warm and fragrant cheese that will practically transport you to a European pub in the 1800’s. Avellana Hazelnut Pesto Cheese pairs perfectly with a glass of wine, ale, or strong hot tea.

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Currant: The currant may be small, but it’s flavor is mighty and it blends with hazelnut hemp cream like a dream. It’s a little bit tart and a little bit sweet and a whole lot divine…try it on crackers or toast with fresh fruit for a truly sublime experience.

Avellana Hazelnut Parmesan

Avellana Hazelnut Parmesan: Handcrafted from organic Oregon hazelnuts, this parmesan alternative has a deliciously addictive nutty, cultured flavor that’s perfect with soups, salads and pasta.

100% Organic Hazelnut Flour

Avellana Organic Hazelnut Flour: Hazelnut flour is low in carbohydrates, high in protein and is a fantastic source of fiber. Sweet with a mildy nutty taste, it’s the perfect addition to pie crusts, cookies, breads and cakes. Simply substitute 1/3 of the called for flour in a recipe with Avellana for delicious and nutritious results.

All of our products are created and packaged in a dedicated gluten free facility.

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Avellana Creamery

Our Mission: To produce divine artisanal vegan cheeses for all fine food lovers, using age-old traditional methods and the finest organic Oregon hazelnuts prepared with craftmanship, consciousness and compassion.

Finally, a great tasting, gluten-free, soy-free, and dairy-free cheese! Once you taste it, you’ll know the difference…

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Oregon Hazelnut Blossom

Purchasing our product has a high value return on many, many platforms. First and foremost, you get the best tasting vegan cheese money can buy! After that, the investments are endless. Whatever your agenda, I’ll bet we’ve got it covered: animal activism, animal rescue, local consumerism, slow food, slow money, organic agriculture, environmentally kind practices, recycling and reusing, food health (soy free, gluten free, organic, paleo-friendly) green packaging, and community building are just some of the campaigns that we will be supporting with our process and with our profits.

Avellana Creamery is a company founded on preserving the health of our planet and the health and well-being of all beings who live here. Our goal is to make delectable vegan cheese products to show consumers that there is a whole world of culinary possibility outside the realm of dairy, to show the world that we can have it all, compassion, health, and delicious artisanal food. Our hope is that the product itself will begin the process of raising questions in the minds of consumers, leading to an examination of whether our habits match up with our beliefs where food is concerned.

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Organic sprouted hazelnuts from Meridian Farm, Aurora, Oregon

What goes into making Avellana cheese? First of all, we start with whole, unbroken hazelnuts. Whole nuts retain their flavor better than broken nuts and so make a richer final cheese product. Whole nuts cost more, but we feel the end product is worth it. What makes our cheese different than other vegan cheeses?

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Avellana Cocoa Nib Boursault

Most vegan cheeses are made by grinding nuts into a paste then flavoring with salt and/or other spices. At Avellana Creamery we treasure the ideas of the past. We make our cheeses using the same ancient traditions that carried through century after century. We make our cheese not from nut paste, but from hazelnut milk. While we do have to finely grind the nut to make the milk, we remove all the fiber from the hazelnut, using only the remaining smooth, rich cream. It takes over two pounds of hazelnuts to make one pound of cheese. This increases the cost of our cheese compared with other vegan cheeses on the market, but the difference is evident in the final product. We focus on using fair trade, local, cultivated without chemicals or organic spices to finish our product. With no thickeners like agar or tapioca starch, no need to add nutritional yeast or miso to enhance the flavor, our vegan cheese is bursting with rich flavor all on its own. The essential flavor of the hazelnut is not masked by the fiber of the nut or covered over with outside flavorings. The cultures ripen only the most flavorful elements of the hazelnut producing a totally unique, healthy and divinely decadent experience in vegan cheese.

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Italian Herb, Smoked Paprika, and Berbere Spiced Boursault hazelnut cheeses