Guest guest Posted April 16, 1999 Report Share Posted April 16, 1999 Kathleen sent me these, which I thought I'd go ahead and post. Has anyone tried any of the recipes from The Uncheese Cookbook? If so, what did you think? * Exported from MasterCook * Chunky Roquefort Dip & Dressing Recipe By : J Stepaniak - The Uncheese Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Salads, Dressings Soyfoods Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound firm regular tofu -- coarsely crumbled 1 cup water 1 tablespoon All-Season Blend 1 1/2 cups firm silken tofu -- drained and -- crumbled 1/2 cup low-fat -- dairy-free (vegan) -- milk 1 tablespoon tahini 4 teaspoons umeboshi plum paste 1 teaspoon nutritional yeast flakes 2 cloves garlic -- finely chopped OR 1 tsp garlic granules 1 pinch white pepper -- ground 1 tablespoon parsley -- fresh, chopped or 1 1/2 teaspoonsdried parsley flakes Place the crumbled firm tofu in a small saucepan with water and All-Season Blend. Bring to a boil. Reduce the heat and simmer for 20 minutes, stirring occasionally. Drain well and set aside. Place the remaining ingredients except the parsley in a blender, and process until smooth and creamy. The mixture will be very thick. Transfer to a bowl and stir in the crumbled firm tofu and parsley. Cover and chill several hours or preferably overnight before serving. Yield: 2 cups NOTES : Good with salads, fresh veggies, and baked potatoes. MC-Recipe List, March 1999 by " Sharon H. Gluck " <shg2 on Mar 06, 1999. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fettucini Alfonso Recipe By : The Uncheese Cookbook by Joanne Stepaniak Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Beans And Legumes Kwvegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups frozen corn kernels 1 1/2 cups low fat, non-dairy (vegan) milk 1 tablespoon onion granules 15 1/2 ounces canned Great Northern Beans -- rinsed and drained 1 pound fettucini cracked black pepper Thaw the corn kernels by transferring them to a mesh strainer and placing them under hot, running tap water. Stir carefully until completely thawed, drain well, and measure Place corn, milk and seasoning in a blender, and process until completely smooth. (It may take several minutes to completely pulverize the corn). Pour the the blended mixture in a medium saucepan and stir in the beans. Warm over medium-low until the beans are heated through, stirring often. While sauce is heating, cook the fettucini in a large pat of boiling water until al dente. Drain well and return to the pot. Add the hot sauce and toss until evenly coated. Serve immediately, topping each portion with a generous amount of cracked pepper. Per serving (6): Calories: 251, Protein: 1 gm., Carbohydrate: 30 gm., Fat 1 gm. I didn't like the lumpy beans, so I blended the rest and tried it that way. Much more Alfredo when smoothed. kwvegan vegan >From the Fatfree Archives. Posted by <neal on Nov 10, 94, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Onion Soup With Vegan Gruyre Cheese Recipe By : The Uncheese Cookbook & The Moosewood Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Moosewood Cookbooks Kwvegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large onions -- sliced (incorporate different varieties together- it lends something) 1/2 cup water 3 cloves garlic -- minced 7 1/2 cups water 1/3 cup low sodium tamari OR 3/4 t salt or salt-free seasoning 2 1/2 tablespoons nutritional yeast 2 tablespoons dry white wine or dry sherry -- (optional) 1 teaspoon dry mustard 1/4 teaspoon onion powder 1/4 teaspoon paprika 1/4 teaspoon fresh cracked black pepper 1 pinch turmeric pinch thyme 1 pinch marjoram 1 pinch dill 1 cup water 2 tablespoons fresh-squeezed lemon juice 1 T tahini -- (1 to 2) (the larger amount makes it cheesier) 2 tablespoons nutritional yeast 2 tablespoons quick-cooking rolled oats 4 teaspoons arrowroot (or cornstarch) 1 1/2 teaspoons onion powder 1/4 teaspoon salt 6 pieces French bread sliced 1/2-inch thick and toasted nutritional yeast To make the soup itself, cook the first three ingredients in a large pot over medium-low heat for 45 minutes (or until the onions are tender). Add more water if the onions begin to stick. Stir in the next 9 ingredients to complete the broth. Bring up to a boil, then reduce the heat and simmer for 15 minutes. To make the Gruyere cheese topping, place the next 8 ingredients in a food processor or blender, and process until completely smooth. Pour into a small saucepan and cook over a medium heat, stirring constantly, until the sauce is smooth and thick. Cover and set aside. Get out six soup bowls and place a piece of french bread (toasted) in the bottom of each. Ladle the soup in, over the bread. Top each bowl with several spoonfuls of the Gruyere cheese mixture, and sprinkle with a little nutritional yeast. Serve immediately. Alternately, you can spread each of the toast slices with a thick helping of the cheese sauce, sprinkle them with a little nutritional yeast, and then float them atop the soup in each bowl. Optional additions: 1 t prepared white horseradish (simmered with broth for final 5 minutes) a few toasted and pulverized almonds (sprinkled on top, at the end, with the yeast) Recipe adapted from " The Uncheese Cookbook " & " The Moosewood Cookbook " kwvegan vegan >From the Fatfree Archives. Posted by Jacqueline <still on Aug 27, 1997, converted by MC_Buster. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quiche Laverne Recipe By : The Uncheese Cookbook (p. 118) Serving Size : 1 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Potatoes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups potatoes -- shredded 1/4 cup onion -- grated 3 tablespoons unbleached all-purpose flour 1/2 teaspoon salt (2 tsp. canola oil - for brushing on -- crust - substitutions?) maybe wonderslim would work 1 head cauliflower broken into bite-size florets steamed (about 4 1/2 cups) 1 package (10.5 oz.) firm lowfat* silken tofu 1 1/4 cups water 1/3 cup nutritional yeast flakes 1/3 cup quick-cooking rolled oats 4 tablespoons arrowroot or cornstarch 3 tablespoons fresh lemon juice 1 tablespoon onion granules 1 teaspoon salt 1/2 teaspoon garlic granules 1/8 teaspoon turmeric 1/2 cup scallions -- thinly sliced 2 tablespoons vegan bacon bits (optional) paprika Yield: one 10-inch quiche (serves 6) Quiche Lorraine is a very special, French onion pie, traditionally made with a custard of eggs and cream that is seasoned with onions, Gruere or Swiss cheese, and bacon. Our delicious offbeat, Laverne version has a crispy potato crust, is totally vegan, much lower in fat, and completely cholesterol-free. Preheat the oven to 400øF. For the crust, place the potatoes and onion in a bowl and toss together. Sprinkle on the flour and salt and toss again, using a fork or your hands. Pat into a non-stick or well-oiled 10-inch pie plate, using your fingers to spread the mixture evenly over the bottom and up the sides. Bake for 30 minutes. Remove from the oven and brush the (oil?) over the crust, or spread it evenly using the back of a spoon. Return the crust to the oven to crisp and bake for 15 minutes more, until the surface is lightly browned. Let cool while you prepare the filling. Reduce the oven temperature to 375øF. Prepare the cauliflower and steam until tender. Refresh under cold water to stop the cooking. Drain and transfer to a large bowl. Place the next ten ingredients in a blender, and process until the oats are finely ground and the sauce is completely smooth. Pour into a saucepan along with the scallions, and bring to a boil, stirring constantly. Reduce the heat to low and continue to cook, beating constantly with a wire whisk or wooden spoon, until very thick and smooth. Remove from the heat and stir in vegan bacon bits. Pour over the cauliflower, mixing well. The sauce will be thick and stretchy. Spoon the filling into the crust, and dust the top liberally with paprika. Bake for 25-30 minutes, until golden brown. Let rest for 10 minutes. serve warm or at room temperature. This is also delicious cold the following day. Per serving: Calories: 184, Protein: 8 gm., Carbohydrates: 28gm., *(Fat: 4gm.) This is the fat content using oil and regular tofu - with the proper substitutes, it should come out more like 2 grams. The Uncheese Cookbook(p. 118) Posted to fatfree digest V97 #164 by RubyTues59 on Jul 30, 1997 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rich Tofu Creme Cheeze Recipe By : The Uncheese Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Soyfoods Side Dishes Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup raw cashew pieces 3 tablespoons water 2 tablespoons fresh lemon juice 1 tablespoon brown rice syrup or 2 tsp. maple syrup 1 cup firm regular tofu -- patted dry, -- crumbled 3/4 teaspoon salt 1 pinch garlic granules Place the cashew pieces, water, lemon juice, and rice syrup or maple syrup in a blender. Process several minutes into a thick, smooth cream. Add the salt, crumbled tofu, and garlic granules and process until very smooth. It is essential to blend the mixture for several minutes in order to pulverize the tofu and achieve a velvety smooth consistency. Chill thoroughly before serving. Veg-Recipe Mailing List by " Karen C. Greenlee " <greenlee on Mar 13, 1999. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Unprocessed Cheeze Sauce Recipe By : " The Uncheese CookBook " Serving Size : 1 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Sauces And Gravies Potatoes Kwvegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium potato peeled and coarsely chopped 1 medium carrot scraped and coarsley chopped 1 medium onion -- coarsely chopped 1 cup water 1/2 cup Mori-Nu lite silked tofu drained and 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 The following is from " The Uncheese CookBook " and I am amazed at how good it is. It resembles a cheese sauce, but no cheese! 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 the vegetables are tender. Transfer to a blender along with the remaining ingredients. Process until velvety smooth. Serve immediately or return to a saucepan or fondue pot to keep warm. For the fondue, serve with bread cubes, vegetable pieces or fresh seasonal fruit. kwvegan vegan >From the Fatfree Archives. Posted by Kathryn Lad <aa956 on Jun 18, 1995, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegan Eggplant Parm Stew Recipe By : Adapted from a recipe in The Uncheese Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Soups And Stews Vegetables Beans And Legumes Kwvegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups water 6 ounces canned unsalted tomato paste 1 tablespoon minced fresh garlic 1 large onion -- chopped 1 medium eggplant unpeeled and chopped 10 ounces frozen chopped mustard greens -- thawed (or half a 16oz bag) 15 ounces canned Great Northern beans -- rinsed and drained 15 ounces canned Black-eyed peas -- rinsed and drained 1/2 cup nutritional yeast 2 teaspoons dried oregano leaves 3/4 teaspoon salt 1/2 teaspoon fresh ground pepper 2 tomatoes -- chopped Combine water, tomato paste, and garlic in very large soup pot. Add onion, eggplant and mustard greens. Bring to a boil, reduce heat and simmer, uncovered, until eggplant is tender, but firm (about 15 minutes). Combine 2 cups of the soup broth (from pot), the can of Great Northern beans, the nutritional yeast, and the seasonings in a blender. Process until very smooth. Pour into soup pot and mix well. Stir in black-eyed peas, and tomatoes. Simmer, uncovered, until the beans are heated and the tomatoes softened. kwvegan vegan >From the Fatfree Archives. Posted by Michelle Dick <artemis> on Aug 29, 94, converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian Worcestershire Sauce. Recipe By : from The Uncheese Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Info/Tips Condiments & Seasonings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons water 6 tablespoons brown rice syrup 1/4 cup tamari soy sauce 2 tablespoons apple cider vinegar 1 teaspoon barley malt syrup 1 teaspoon ground ginger 1/4 teaspoon garlic granules 1/8 teaspoon cayenne pepper tiny pinch ground cloves tiny pinch onion granules Place all the ingredients in a blender, bowl, or jar with a lid. Blend, whisk, or shake until the mixture is smooth and the powders are well incorporated. Store in the fridge: this keeps well. Posted to fatfree digest V97# 279 by Lisa Luscombe <Progasst2 on Nov 28, 97, converted by MC_Buster. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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