Recipes from The Uncheese Cookbook

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* Exported from MasterCook *

 

All Season Blend

 

Recipe By : The Uncheese Cookbook

Serving Size : 12 Preparation Time :0:00

Categories : " Post " Sauces & Seasonings

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 1/2 cups nutritional yeast flakes

3 tablespoons salt

1 tablespoon onion granules

1 tablespoon paprika

2 teaspoons garlic granules

1 teaspoon dried parsley flakes

1/2 teaspoon turmeric

1/4 teaspoon dried thyme leaves

1/4 teaspoon dried marjoram leaves

1/4 teaspoon ground dill seed

 

Place all ingredients in a blender or food processor and process until

finely ground. Store in a covered container at room temperature.

 

For Broth: Combine 1 1/2 teaspoons of All Season Blend and 1 cup of water in a

small saucepan. Quantities are easily doubled, tripled, or quadrupled. Bring

to a boil, simmer for 1 minute, and serve.

 

 

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* Exported from MasterCook *

 

Betta Feta

 

Recipe By : The Uncheese Cookbook

Serving Size : 8 Preparation Time :0:00

Categories : " Post " Sauces & Seasonings

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 pound firm regular tofu -- drained

cut into 1/4 " or 1/2 " cubes

2 cups water

2 tablespoons All Season Blend -- (see recipe)

1/4 cup red wine vinegar

1/4 cup water

2 tablespoons tahini

2 tablespoons lemon juice

1 teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon garlic granules

 

Place the tofu cubes, the 2 cups of water, and the All Season Blend in a

saucepan. Bring to a boil, reduce heat to medium, and simmer uncovered for 20

minutes, stirring occasionally. Drain and place in a bowl.

In a separate bowl, whisk together the remaining ingredients until well

blended. Pour over the tofu and toss carefully. Cover and chill several hours,

stirring occasionally to make sure the tofu cubes are evenly coated.

Store in the refrigerator. It will keep a week or more.

 

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* Exported from MasterCook *

 

Fresh Mostarella

 

Recipe By : The Uncheese Cookbook

Serving Size : 12 Preparation Time :0:00

Categories : " Post " Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups water

1/2 cup nutritional yeast flakes

1/3 cup quick-cooking rolled oats

1/4 cup tahini

4 tablespoons arrowroot or cornstarch

3 tablespoons fresh lemon juice -- (to 4 tbsp)

1 tablespoon onion granules

1 teaspoon salt

 

Process all the ingredients in a blender for several minutes until very

smooth.

Pour into a saucepan and cook over medium heat, stirring constantly, until

very thick and smooth.

Pack into a lightly oiled, 3 cup rectangular mold, loaf pan, or other

small, rectangular container, and cool. For round slices, pack into a small,

straight edged cylindrical container. Cool, cover, and chill overnight.

To serve, turn out of the mold and, because of its soft consistency, slice

carefully or use as a spread. Store leftovers covered in the refrigerator.

 

 

 

 

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NOTES : Smoky Fresh Mosterella: Prepare Fresh Mostarella as directed, but add,

to taste, during the blending, your choice of 1/2 tablespoon of hickory smoked

nutritional yeast, 1/4 to 1/2 teaspoon of hickory salt, or 1/4 teaspoon of

liquid smoke.

 

* Exported from MasterCook *

 

Gee Whiz Spread

 

Recipe By : The Uncheese Cookbook

Serving Size : 10 Preparation Time :0:00

Categories : " Post " Sauces & Seasonings

Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 15.5 oz can Great Northern beans -- rinsed & drained

1/2 cup pimiento pieces -- drained

6 tablespoons nutritional yeast flakes

3 tablespoons lemon juice

2 tablespoons tahini -- (to 3 tbsp)

1/2 teaspoon onion granules

1/2 teaspoon prepared yellow mustard

1/2 teaspoon salt

 

Place all the ingredients in a blender or food processor fitted with a

metal blade, and process several minutes until the mixture is completely smooth

and no flecks of pimiento are visible. You will need to stop and start the

blender or processor frequently to stir the mixture and scrape down the sides of

the jar or work bowl. The finished product should be very thick, smooth, and

creamy, with an even orange color.

Serve immediately or transfer the mixture to a storage container and chill

in refrigerator. It will keep for about a week.

 

 

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* Exported from MasterCook *

 

Unprocessed Cheeze Sauce

 

Recipe By : The Uncheese Cookbook

Serving Size : 16 Preparation Time :0:00

Categories : " Post " Sauces & Seasonings

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium potato (peeled) -- coarsely chopped

1 medium carrot (scraped) -- coarsely chopped

1 medium onion -- coarsely chopped

1 cup water

1/2 cup firm silken tofu -- drained & crumbled

1/2 cup nutritional yeast flakes

2 tablespoons fresh lemon juice

1 1/4 teaspoons salt

1 teaspoon onion granules

1/4 teaspoon garlic granules

 

Place the potato, carrot, onion, and water in a saucepan and bring to a

boil. Cover and reduce the heat to medium. Simmer for about 10 minutes or

until vegetables are tender. Transfer to a blender along with the remaining

ingredients. Process until velvety smooth. Serve immediately or return to

saucepan or fondue pot to keep warm.

 

 

 

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NOTES : Add an additional 1/2 cup tofu during processing to make a richer sauce.