Autumn inspired cheese balls

In honor of the fall season and my obsession with cheese, I have made a party perfect version of the classic cheese ball. I can only hope your tastebuds scream out “AMAZEBALLS” while you eat these on your favorite veggies, fruits and crackers. 😉   


8 ounce package extra sharp cheddar cheese- finely shredded

8 ounce package Neufchatel cheese 

2 tablespoons diced (jar) pimiento, rinsed, drained, patted dry

2 tablespoons tomato jam

1 tablespoon almond milk

1/2 teaspoon Worcestershire sauce

1/4 teaspoon cajun style spice blend 

1 cup chopped pecans

Whole rosemary sprigs 

In a large bowl combine cheddar and cream cheese; let stand until room temperature (about 45 minutes). Add pimientos, tomato jam, almond milk, Worcestershire and spices. Beat with an electric mixer on medium speed until almost smooth.
Cover and chill mixture 2 hours or overnight. Divide into 3 portions; on waxed paper shape into balls. Cover and chill. Roll in chopped pecans and top with rosemary sprigs just before serving.

Serve with apple slices, crackers and toasted baguette slices. 




coconut curry tofu wrap 

One of my favorite places to eat in Winter Park is Ethos Vegan Kitchen. I have a love fest with the curry wrap every time I order it. I scoured the interwebs to get all the inspiration for my recipe below. For those of you who aren’t able to dine in locally, I hope you find this tasty and simple wrap delicious. It will totally rock your face off with flavor and requires little time to prepare. I served mine with Treeline nut cheese and herbed rice crackers. Enjoy and devour! 


  • spinach tortilla style wrap
  • 2 stalks celery, sliced 
  • 1/4 cup walnuts, chopped
  • 1/4 cup raisins
  • 1 handful of mixed greens (baby romaine works well) 
  • 1 package baked tofu, cubed (I used Wildwood Organic-Aloha flavor)
  • 1-2 tablespoons of Bragg’s or tamari
  • unsweetened coconut flakes
  • 1 teaspoon curry powder
  • cinnamon 
  • pinch of sea salt
  • 1/2 cup Veganaise

Coat the bottom of a pan with Bragg’s, then add tofu and cook over medium heat, stirring until tofu is coated and warmed. Remove from heat and let cool. 

Place veganaise, cinnamon, salt, curry and coconut in a mixing bowl. Mix thoroughly and add tofu then refrigerate until chilled. 

Arrange tortillas in a single layer. Place tofu mixture down the center of each tortilla. Top with mixed greens, celery and raisins then roll up tortillas burrito-style. Cut crosswise and serve immediately or refrigerate in sealed storage container until ready to eat!