Hopefully you’re already familiar with the Heidi Ho Veganics Chia Cheeze Sauce, the delicious dip made from chia seeds. It’s great spread on crackers and makes a fantastic dip for chips when heated.Yep, it actually melts! We’re pleased to announce the arrival of four brand new vegan cheeses from the Portland based company, Heidi Ho Veganics! You can now find Smoked Gouda, Chipotle Cheddar, Monterey Jack, and Feta Crumbles in our dairy case. Not only do they all melt, but they are made from locally-sourced, plant-based foods.

Want to try it out, but not sure what to make? How about this recipe for smoked gouda scalloped eggplant from the Heidi Ho Veganics website. Or if that doesn’t float your boat check out their recipe page for other great ideas!

Smoked Gouda Scalloped Eggplant

2 cup eggplant, cut into rounds
1 cup onion, small dice
1 cup mushrooms, sliced
2 T garlic, minced
1 cup vegan Smoked Gouda, shredded
1 cup tomatoes, diced (salt and peppered)
1/4 cup breadcrumbs
1/2 cup your favorite unsweetened milk replacer
1 t organic cornstarch
Pinch nutmeg

Preheat oven to 350°. Heat your favorite unsweetened milk replacer in a sauce pan. Whisk in cornstarch and drop temperature. Add pinch of nutmeg. Let cool and thicken.

Boil rounds of eggplant in salted water for 5 minutes, strain and let cool. Sauté mushrooms, garlic, and onion until soft and let cool.

In a square pyrex dish begin to create layers. Place a layer of eggplant rounds on the bottom Spoon sauce over eggplant. Sprinkle vegan Smoked Gouda. Add mushroom and onion mixture. Add tomatoes. Add another layer of eggplant rounds, spoonfuls of sauce, vegan Smoked Gouda, mushrooms and onion mixture and tomatoes.

Add another layer of eggplant rounds, spoonfuls of sauce and top the dish with breadcrumbs. Bake for 20-30 minutes. Serve with your favorite Greens!