Guest guest Posted May 14, 2003 Report Share Posted May 14, 2003 This is the first-ever non-dairy cheese I ever made & kinda what spurred me onto my decision to become a dietary vegan. It's out of " Vegan Vittles " by Joann Stepaniak. While it doesn't have the stretch regular cheese does (because obviously it doesn't have casein in it), it does melt fairly well. My favorite thing to do is take a handful of wheat thins crackers & slice up small squares of cheeze, & put them on the crakcers on a plate & nuke them for a few seconds until the cheeze melts, & I have a handy & nutritious snack or main portion for a light meal (with salad & a piece of fruit). And best of all, IT'S LOW-FAT! :-) Megan ============================================================================ ===================================== CLASSIC WHITE UNCHEESE 1/4 pound fat-reduced regular tofu (firm), rinsed, patted dry & crumbled 3 T. nutritional yeast flakes 2 to 3 T. tahini 2 T. fresh lemon juice 1-1/2 T. light miso 1 t. onion granules 3/4 t. salt 1/4 t. garlic granules 3/4 c. water 3 . agar flakes 1. Lightly oil a 1-1/4 c. heavy plastic storage container with a lid. 2. Place the tofu, yeast flakes, tahini, lemon juice, miso, onion granules, salt and garlic granules in a blender, or food processor fitted with a metal blade. Set aside. 3. Place the water and agar flakes in a 1-quart saucepan. Bring to a boil, thenr educe the heat to medium-high, and simmer, stirring frequently, until the agar is dissolved, about 5 minutes. 4. Pour the agar mixture into the blender or food processor containing the other ingredients. Process until the mixture is completely smooth. You will need to work quickly before the agar begins to set, but it is important to process the mixture very thoroughly. STop the blender or food processor frequently, to stir themixture and scrape down the sides of the jar or work bowl. 5. Pour the mixture into the prepared container (from step #1). Use a rubber spatula to remove all of the blended mixture. Place the open container in the refrigeratorto let the uncheese firm up. When it is firm, and no longer warm to the touch, cover the container with the lid or plastic wrap. Let the uncheese chill for several hours before serving. It will keep for about 10 days in the refrigerator. Per 2 Tablespoons: calories, 48; protein 3g; carbohydrates 4g; fat, 2g. ---------- ---------- VARIATIONS: AMERICAN STYLE UNCHEESE: Blend in 1/4 c. (2 ounces) drained pimiento pieces, processing until no flecks from the pimientos are visible. This will make a naturally orange-colored uncheese. HOT PEPPER UNCHEESE: Stir in 4 T. finely chopped and well-drained canned chilies or 1/4 to 1/2 t. crushed hot red pepper flakes into the blended mixture before pouring into the mold. ] OLIVE UNCHEESE: Stir in 1/4 c. sliced, pimiento-stuffed greenolives or sliced black olives into the blended mixture before pouring it into the mold. DILLED UNCHEESE: Stir in 1 t. dried dill weed intot he blended mixture before pouring it into the mold. MEXICAN-STYLE UNCHEESE: Blend in 1 t. chili powder, 1/2 t. dried oregano leaves, and 1 clove garlic, pressed. ITALIAN-STYLE UNCHEESE: Blend in 1/2 t. dried basil leaves, 1/4 t. dried oregano leaves, 1/4 t. dried marjoram leaves, and 1 garlic clove, pressed. FRENCH-STYLE UNCHEESE: Blend in 1 t. dried basil leaves, 1/2 t. dried thyme leaves, 1/4 t. dried marjoram leaves, 1/4 t. ground black pepper, pinch of ground rosemary and 1 clove garlic, pressed. SMOKY UNCHEESE: Blend in 14/ t. liquid smoke or more to taste. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 15, 2003 Report Share Posted May 15, 2003 These recipes sound quite easy and definately doable! I may have to try this out soon. How are the rest of the recipes in that cookbook? I have been eyeing it myself, and you have also mentioned you got a book called the " uncheese cookbook " or something like that? How do you like those recipes? TIA for any feedback. For everyone, I placed these vegan cheese recipes in the files and referenced them in the Master Mix folder. Hope everyone is having a good day thus far. I woke with the birds! ~ PT ~ There is no frigate like a book / To take us lands away, / Nor any coursers like a page / Of prancing poetry. ~Emily Dickinson, poet (1830-1886 ~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~~~~~~~> , " Megan Milligan " < yasminduran@l...> wrote: > This is the first-ever non-dairy cheese I ever made & kinda what spurred me > onto my decision to become a dietary vegan. It's out of " Vegan Vittles " by > Joann Stepaniak. While it doesn't have the stretch regular cheese does > (because obviously it doesn't have casein in it), it does melt fairly well. > My favorite thing to do is take a handful of wheat thins crackers & slice up > small squares of cheeze, & put them on the crakcers on a plate & nuke them > for a few seconds until the cheeze melts, & I have a handy & nutritious > snack or main portion for a light meal (with salad & a piece of fruit). > > And best of all, IT'S LOW-FAT! :-) > > Megan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2003 Report Share Posted May 16, 2003 Hey PT, I just checked that book out at Amazon and it looks pretty good. Says it has some " unmeat " favorites (Seitan Salami, Vegan Lox and Bagels, Swiss Fondue, etc) and some more adventurous dishes. Sounds like it would be great for folks who are just starting on the vegetarian path and need a place to start. Idea: Why don't we/you create a file for cookbook reviews and recommendations. I'm always looking for some good advice. And as wonderful as printouts are - they do get cluttered! -K , " ~ P_T ~ " <patchouli_troll> wrote: > These recipes sound quite easy and definately > doable! I may have to try this out soon. How are the > rest of the recipes in that cookbook? I have been eyeing > it myself, and you have also mentioned you got a book > called the " uncheese cookbook " or something like that? > How do you like those recipes? TIA for any feedback. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 16, 2003 Report Share Posted May 16, 2003 Great idea! I will start one and as people recommend different cookbooks that they use and enjoy I will add them to it, or they can add to it themselves. I have a bunch of cookbooks I enjoy. I don't always follow the recipes exactly but they are a great source of inspiration. ~ PT ~ When a thing is funny, search it carefully for a hidden truth. ~George Bernard Shaw, writer, Nobel laureate (1856-1950) ~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~~> , " Jigilou Snicklefitz " < jigilou> wrote: > Idea: Why don't we/you create a file for cookbook reviews and > recommendations. I'm always looking for some good advice. And as > wonderful as printouts are - they do get cluttered! > > -K Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 27, 2003 Report Share Posted July 27, 2003 , " Megan Milligan " <yasminduran@l...> wrote: > This is the first-ever non-dairy cheese I ever made & kinda what spurred me > onto my decision to become a dietary vegan. It's out of " Vegan Vittles " by > Joann Stepaniak. While it doesn't have the stretch regular cheese does > (because obviously it doesn't have casein in it), it does melt fairly well. > My favorite thing to do is take a handful of wheat thins crackers & slice up > small squares of cheeze, & put them on the crakcers on a plate & nuke them > for a few seconds until the cheeze melts, & I have a handy & nutritious > snack or main portion for a light meal (with salad & a piece of fruit). > i just made this today! thanks for posting! cherrie Quote Link to comment Share on other sites More sharing options...
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