Guest guest Posted June 23, 2006 Report Share Posted June 23, 2006 WOW that was a dirty trick! Glad ppl caught up with them...and to think I used to eat their supposed " vegan marshmallows " YUK-tuee...Thank you so much for this info! I wouldn't have believed a company could be so blatently misleading...really sad. , Nancy <meritra wrote: > > The cheez in the pictures I posted was made with Emes (supposedly vegan) gelatin. In case you weren't aware of the situation with Emes, their product was exposed through laboratory testing, as containing animal gelatin, and they're now out of business. You can read about it at > http://www.vegparadise.com/news55.html > Being a bulk food freak, I have ~6 pounds of Emes Kosher-Jel my pantry I don't know how to dispose of. Grrr! > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2006 Report Share Posted June 23, 2006 Hi Nancy, Are agar products expensive (the powder and flakes)? Also, what is the best way to buy cashews and what type? I've noticed that many vegan and raw recipes contain the usage of raw nuts (that are usually pureed). I would like to buy a big bag of them. I was wondering which type of nut I should go for. I notice that cashews and almonds are used quite a bit. Any idea? Thanks. On 6/23/06, Nancy <> wrote: > > The cheez in the pictures I posted was made with Emes (supposedly vegan) > gelatin. In case you weren't aware of the situation with Emes, their product > was exposed through laboratory testing, as containing animal gelatin, and > they're now out of business. You can read about it at > http://www.vegparadise.com/news55.html > Being a bulk food freak, I have ~6 pounds of Emes Kosher-Jel my pantry I > don't know how to dispose of. Grrr! > > Anyway, here's the recipe. I've switched to agar powder, but the texture > isn't quite the same -- kind of rubbery. Agar has greater setting properties > than Emes, so I've made the appropriate changes in this recipe, but left in > the Emes, so you can see the original ingredients. One advantage with using > the agar is that you don't have to freeze the cheeze to grate it -- just > make sure it's well-chilled. > > * Exported from MasterCook * > > Sliceable Cashew Cheese > > Recipe By :Neva Brackett > Serving Size : 24 Preparation Time :0:15 > Categories : Cheese Analog Vegan > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 cups cashews > 3 fluid ounces Emes kosher gel -- (90 cc) don't use this, use > 4 1/2 teaspoons agar powder -- instead, (18 cc) OR > 9 tablespoons agar flakes -- (4 1/2 fl oz/120 cc) - [N.B.] > 1 1/2 cups boiling water > 1 cup cold water > 2 tablespoons lemon juice > 2 tablespoons yeast flakes > 1 tablespoon salt > 1 teaspoon onion powder > 1/2 teaspoon garlic powder > FOR COLORING: > 1/4 cup pimentos > 1 teaspoon paprika > > Place all ingredients in the blender except the 1 cup cold water. Blend > for 1 - 2 minutes until very smooth. (place a towel over lid - hot liquids > tend to splash out) > > Add 1 cup cold water, blend briefly, and pour into containers of your > choice to chill. Slice when firm. > > Makes 4 cups. > > Per serving (2 tbls). Cal.=46; Protein= 11%; Fat=3.7 gm. > > http://www.tagnet.org/fiveloaves/Cookbook.htm > > Source: > " Best Gourmet Recipes from the chiefs of Five Loaves Deli & Bakery " by > Neva Brackett " > S(Formatted by): > " N. Braswell, Apr-06-2002 " > Yield: > " 4 cups " > T(Chilling time): > " 4:00 " > - - - - - - - - - - - - - - - - - - - > > NOTES : Nevas note: This makes a white cheese resembling jack cheese. If > you want half of it to resemble American cheese in color, pour half of it > into a 1 pint mold and blend pimentos and paprika into the remainder. This > can be frozen, so you might want to make a double recipe and keep it handy > for future use. Frozen cashew cheese shreds very nicely if you do it while > still frozen, and it makes a great topping for pizza. To thaw, set it out at > room temp. for an hour. Don't try to thaw it in the microwave - it will melt > and not be sliceable. Prep time 15 min. Chilling time: 4 hours or overnight. > > Nutr. Assoc. : 0 2130706543 0 2130706543 0 0 0 0 0 0 0 0 4487 0 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2006 Report Share Posted June 23, 2006 I read about that here awhile back. It is hard to believe that this type of company would deliberately do such a thing and yet harder to believe that they wouldn't know about it. Pretty sad indeed.. On 6/23/06, cuppa_2u <cuppa_2u wrote: > > WOW that was a dirty trick! Glad ppl caught up with them...and to think > I used to eat their supposed " vegan marshmallows " YUK-tuee...Thank you > so much for this info! I wouldn't have believed a company could be so > blatently misleading...really sad. > > > --- In <%40>, > Nancy <meritra wrote: > > > > The cheez in the pictures I posted was made with Emes (supposedly > vegan) gelatin. In case you weren't aware of the situation with Emes, > their product was exposed through laboratory testing, as containing > animal gelatin, and they're now out of business. You can read about it > at > > http://www.vegparadise.com/news55.html > > Being a bulk food freak, I have ~6 pounds of Emes Kosher-Jel my > pantry I don't know how to dispose of. Grrr! > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2006 Report Share Posted June 23, 2006 > > > The cheez in the pictures I posted was made with Emes (supposedly vegan) > > gelatin. In case you weren't aware of the situation with Emes, their > product > > was exposed through laboratory testing, as containing animal gelatin, and > > they're now out of business. You can read about it at > > > <http://www.vegparadise.com/news55.html>http://www.vegparadise.com/news55.html > > Being a bulk food freak, I have ~6 pounds of Emes Kosher-Jel my pantry I > > don't know how to dispose of. Grrr! Gelatin is an ingredient in bird feed blocks...there might be a recipe for them somewhere. Veronica ___________ Spoil your canine gourmand...the Yummy for Dogs Cook Book is now available: www.lulu.com/yummyfordogs All profits from my royalties will be donated to animal rescue and advocacy organizations! Includes recipes for small animals and wildlife, too! Also...save a rat and amuse your cat! Order our premium catnip toys at just $1 each! Every cent goes to rescue small animals! Made to order...just email us at ratgirl Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2006 Report Share Posted June 23, 2006 At 03:17 PM 6/23/2006, subprong wrote: > > Are agar products expensive products expensive (the powder and flakes)? Sort of. It's $1.09 for a .88 oz packet of Telephone brand agar powder at a local Asian market. Although the cost per ounce seems high, very little is needed to solidify the cheez. That little packet yields enough for 3-4 recipes. I also get it from Bulkfoods http://bulkfoods.com/ . Click on " Cooking " and it will be that first item that comes up. I've used the flakes before, but they're 3-4 times the volume of the powder, which requires more storage space, and are more hassle to measure and dissolve, imo. > Also, what is the best way to buy cashews and what type? Raw. As good as roasted nuts are, they clash with the cheesy flavor you're going for. Bulkfoods.com has those too, but not having tried them, I can't say how good they are. It's less expensive to buy nuts that are in pieces, not whole, and since you're going to be grinding them anyway, there's no point in paying more. I have some cashew bits from Country Life Natural Foods [http://www.clnf.org/] which are good and come in neat tiny dices, great for grinding, salads, garnishes, etc. >I've noticed that many vegan and raw recipes contain the usage of raw nuts >(that are usually pureed). I would like to buy a big bag of them. I was >wondering which type of nut I should go for. I notice that cashews and >almonds are used quite a bit. Any idea? Thanks. Cashews are my favorite. There's something really buttery and sweet about them that makes for a very convincing flavor. Almonds are great too though, and make really good milk. I've had difficulty finding raw sesame butter locally, but it's also very good for this kind of thing. Some recipes suggest Brazil nuts, and I bet macadamias would be exquisite, but I haven't tried either. Hazelnuts, sunflower seeds, walnuts, pecans, etc., might be interesting, but would not provide the dairy-like quality you're probably going for. Quote Link to comment Share on other sites More sharing options...
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