About surfing and veganism; vegan cheese recipe – Origin Surf

I should start the text by clarifying that I am not vegan, nor do I intend to become.

However, I am able to understand the importance of veganism, as well as being sensitive to vegans, who are routinely harassed, just like me. But that is beside the point.

The truth is that curiosity made me recently to attend a workshop on vegan cheeses, led by Mari Serrano, 39, vegan and specialist in conscious eating.

The meeting was held at Casa Viva, in Itamambuca, before the torrential rains and after dreamy days with female surfers.

So Mari taught what the hell is this vegan cheese. I confess that I don’t agree with these names: vegan cheese, soy burger, jackfruit meat.

Cheese is cheese and jackfruit is jackfruit. But I understand the need to break paradigms and if it’s for the good of humanity, so be it.

But truth be told, unlike the soy burger that looks nothing like the legitimate (and so loved, I confess) beef burger, vegan cheese tastes like cheese. And that left me slightly disturbed.

With muscle pain after three days of surfing with a lot of maternal guilt, at that moment the discomfort came for another reason: how can something that isn’t cheese taste like cheese?

Mari soon explains, calming my discomfort: “this cheese flavor is due to the fact that there is fermentation, Jana”.

Fermentation, the ball of the time

The pandemic has arrived to heat up the world of fermented foods, despite the fact that macrobiotics and other aspects have been harping on their benefits for years.

According to a study published in CELL, it has been proven that fermented foods contribute to the reduction of inflammatory processes in the body. Consequently, and among other reasons, the immune system is strengthened.

And it is precisely talking about fermentation that Mari Serrano started our vegan cheese class. “Nature is the chef in the natural fermentation universe,” she says.

Mari became vegan after a string of health problems. “I stopped menstruating, then I developed shin splints. So I went to a nutritionist who said my body was inflamed.”

After a month without animal derivatives and alcohol, Mari says that she was cured. “After that I dove headfirst into vegan and alkaline eating.”

Mari Serrano’s vegan cheeses are made from a drink called Rejuvelac (the recipe is at the end of the text). Basically, a fermented mixture of water and chickpeas.

She advises drinking a dose of Rejuvelac every day. The taste is ok, but the smell is an issue. That said, the solution I’ve seen for my immunity is to consume Kombucha.

In fact, after the course I still haven’t redone the cheeses, which I tested and approved at the meeting. The day-to-day rush is a big impediment, I confess. However, I’m still extremely curious and interested in healthier ways of eating. The foot of 40 is already close and today more than ever I think about how I can prolong my life in surfing, this sport that demands so much.

Rejuvelac recipe

• 1 teacup of chickpeas
• 1 liter of water

Let the beans soak for 8 hours. Then drain the water and wash the beans. Transfer to a sieve and let it rest for another 8 hours, or until signs of germination appear (‘noses’ on the grains). It is recommended to wet the beans while they are in the sieve so that they remain moist.

Place the sprouted chickpeas in a glass bottle and add a liter of drinking water. Cover with a bag and let it ferment for up to 48 hours. With a sieve, strain the chickpeas and reserve the water from the fermentation process in a glass bottle in the fridge. With the same chickpeas it is possible to repeat the process once more.

Vegan Cheese Recipe from Mari Serrano

• 2 cups raw unsalted cashews or raw macadamia nuts
• 1 cup of Rejuvelac

Add the chestnuts and the rejuvelac in the blender and beat until it becomes a very smooth cream. Transfer to a glass or stainless steel bowl, cover with voile and let it ferment for 24 to 48 hours.

Season the cheese with salt and favorite seasonings and place in a round shape lined with parchment paper. Place in the fridge for about five days, or until firm enough to unmold. Transfer to new parchment paper on a plate and return to the fridge. Every two days turn the cheese. The more days in the fridge, the more matured the cheese will be, and can reach the consistency of parmesan, for example.

Mindful Eating Retreat is coming

Write it down, from July 15th to 17th you have the chance to know techniques and learn delicious and healthy recipes. Mari Serrano’s Conscious Eating course will be offered at the gracious Casa Viva, just a few meters from Itamambuca beach.

To learn more, visit @mariserrano1 or call (11) 98637-5386