More about Uncheese

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See quote below - this looks like the Brie recipe from

_The_Uncheese_Cookbook. It's not bad on sandwiches (keep in

mind, I use about double the gelatin than the recipe calls for, and not

agar-agar, which is too expensive for me), but this " cheeze " doesn't

work well with pizza. We tried shredding it and sprinkling it on pizza

after it baked, and all it did was make the pizza soggy... the flavor is so

uh, " delicate " it got totally lost with the other pizza toppings.

 

Also, from _The_Uncheese_Cookbook, there is a recipe called

" Parmazano " - it's a sprinkle made mostly of nutritional yeast and

ground nuts, and it is quite good! We use this on a lot of things.

 

Btw, has anyone else had trouble finding dill *seed* (vs. dill *weed*)?

A few of Stepaniak's uncheeze recipes feature dill seed, but I have just

been leaving it out because I can't find it. I like a dill flavor, but I

can't say I'd necessarily like most of the Uncheeze cheeses

a lot better with it vs. without it, though.

 

Namaste,

Skye

 

*********** REPLY SEPARATOR ***********

 

On 8/3/01 at 7:07 AM wrote:

Hyacinth Bouquet said:

 

have found these recipes from the net.. Haven´t tried them yet....

 

Brie Cheese

I think this recipe for non-dairy cheese is my favourite. It's great in

sandwiches and shredded onto chili.

1 1/2 cups water

2 tbsp agar-agar (powder or flakes)

1/2 cup raw cashews, finely ground

1/2 cup firm tofu, crumbled

1/4 cup nutritional yeast flakes

1/4 cup lemon juice

2 tbsp tahini

1 1/2 tsp onion powder

1 tsp salt

1/4 tsp garlic powder

1/8 tsp ground dill seed (optional)

2 tbsp wheat germ (optional)

Place water and agar-agar in a small saucepan and bring to a boil. Reduce

heat and simmer 5 minutes. Place this mixture immediately into a blender or

food processor with remaining ingredients (except wheat germ) and process

until completely smooth.

Pour immediately into a 2 1/2 cup round dish or pie plate that has been

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