Guest guest Posted August 6, 2005 Report Share Posted August 6, 2005 I had some of the vegan cheese for lunch today. I added Mexican oregano and some cayenne and it was excellent. As I said before, I can't wait to make it again especially because I'm already nearly out. heh The downside is that it doesn't seem to reheat all that well. Maybe I'll try it longer in the micro next time. I'd also like to see if it blends with salsa well. Since I really like it, I'd also like to know how bad it is for me (it has to be right). The post mentioned that it was 2.x grams of fat per every 1/4 cup. But I couldn't tell if she actually meant it was that with and without the oil or just with the oil. Donna, I would really like to try any of those recipes. But only post a recipe when/if you get a chance. Don't go out of your way dahling. Relax on ya weekend, girl. Later, S. *vegan cheese addict* On 8/6/05, GeminiDragon wrote: > > In no way do I gave Joanne Stepaniak's two books five stars. She's hit > and miss on some of the flavors but there are some great salad dressings and > the books are worth owning if you find them used 1/2 price or less. In my > group of 60 vegetarians I dine with every few months, we all agree yet we > all own copies.LOL > The titles are: > The Uncheese Cookbook > The Ultimate Uncheese Cookbook > For the most part the cheeze recipes are good but don't expect them to > taste like Kraft American cheese...LOL > After I make lunch (out of the Native Foods Cookbook) I'll post something > for you and Shawn. I usually cut down on the yeast flakes or the cheeze has > too much of a yeasty flavor. I've had a few people tell me the same > thing........and away I go, Donna > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2005 Report Share Posted August 6, 2005 i've made the simply cheezy sauce (recipe is in our files) from stepaniak's the uncheese cookbook and it was beyond nasty! it doesn't even remotely taste like cheese. i'd rather lick the toliets at grand central station than to ever taste that horrid stuff again! lol. susie --- GeminiDragon <thelilacflower wrote: > In no way do I gave Joanne Stepaniak's two books > five stars. She's hit and miss on some of the > flavors but there are some great salad dressings and > the books are worth owning if you find them used 1/2 > price or less. In my group of 60 vegetarians I dine > with every few months, we all agree yet we all own > copies.LOL > The titles are: > The Uncheese Cookbook > The Ultimate Uncheese Cookbook > For the most part the cheeze recipes are good but > don't expect them to taste like Kraft American > cheese...LOL __ Start your day with - make it your home page http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2005 Report Share Posted August 6, 2005 > Since I really like it, I'd also like to know how bad it is for me > (it has to be right). The post mentioned that it was 2.x grams of > fat per every 1/4 cup. But I couldn't tell if she actually meant it > was that with and without the oil or just with the oil. Did she mention anything in the beginning of the book? I've often found that cookbooks will say " nutrition info is without the optional ingredients " somewhere way in the beginning. I was going to go to my favorite nutrition site and calculate it for you... but they don't actually have nutritional yeast in their database!! :-) OTOH... if you didn't add the oil... the only fat in it would be coming from the yeast... after googling, 1/4 yeast has about 2.43 g fat - so your entire recipe would have that much (not sure how much it makes since you said it ballooned up). In any case, I'd guess she also has her nutrition data analyzed without the optional ingredients. > S. *vegan cheese addict* Amy, vegan cheeze scaredy cat (I tried it and hated it and have been afraid to try again since!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2005 Report Share Posted August 6, 2005 Please do " not " post or file that toilet recipe! On 8/6/05, artichoke72x wrote: > > i've made the simply cheezy sauce (recipe is in our > files) from stepaniak's the uncheese cookbook and it > was beyond nasty! it doesn't even remotely taste like > cheese. i'd rather lick the toliets at grand central > station than to ever taste that horrid stuff again! > lol. > susie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2005 Report Share Posted August 6, 2005 PS Your recipe has 1166 mg sodium (~49% of the DV), before you include the nutritional yeast, and that would add about 13 mg more. So if you have to watch sodium, it would be something be judicious with... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2005 Report Share Posted August 6, 2005 On 8/6/05, Amy wrote: > > > > Did she mention anything in the beginning of the book? Hi Amy! Unfortunately I found the recipe on the net which came from a book. So, the only info I found was that 2.x grams of fat bit that was posted. I've often > found that cookbooks will say " nutrition info is without the optional > ingredients " somewhere way in the beginning. I was going to go to my > favorite nutrition site and calculate it for you... but they don't > actually have nutritional yeast in their database!! :-) > > OTOH... if you didn't add the oil... the only fat in it would be > coming from the yeast... after googling, 1/4 yeast has about 2.43 g > fat - so your entire recipe would have that much (not sure how much it > makes since you said it ballooned up). In any case, I'd guess she > also has her nutrition data analyzed without the optional ingredients. Oh very cool - you are so sweet, Amy. Thank you for that. It expanded and would fill an average sized bowl. So I guess the fat content would still be better than that amount of regular cheese. Probably way better. > S. *vegan cheese addict* > Amy, vegan cheeze scaredy cat (I tried it and hated it and have been > afraid to try again since!) LMBO! Too funny. Well as I told Susie I don't think any of them taste like the real deal. I first tried it years ago (I tried someone elses batch) and didn't really have the expectation that it was going to replace my precious New York Extra Extra Sharp White Cheddar. So, I found it interesting and decided I liked it. It is an interesting process though making it and tasting it, LOL. S. " vegan cheese chemist " Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2005 Report Share Posted August 6, 2005 > Hi Amy! Unfortunately I found the recipe on the net which came from > a book. So, the only info I found was that 2.x grams of fat bit that > was posted. Oh, gotcha! I thought you might have had the book. > Oh very cool - you are so sweet, Amy. Thank you for that. You're welcome! :-) In case you're curious, the site was nutritiondata.com. > It expanded and would fill an average sized bowl. So I guess the fat > content would still be better than that amount of regular cheese. > Probably way better. I would think so! 1 little ounce of Velveeta has 6 grams of fat... > LMBO! Too funny. Well as I told Susie I don't think any of them > taste like the real deal. I thought it was supposed to, and was horribly disappointed. > I first tried it years ago (I tried someone elses batch) and > didn't really have the expectation that it was going to replace my > precious New York Extra Extra Sharp White Cheddar. Having grown up in NY girl... NY extra sharp, *yum*! > So, I found it interesting and decided I liked it. > It is an interesting process though making it and tasting it, LOL. Very cool... I may try your recipe and see what I think, but not til after we move. As you say, with salsa and/or spices and herbs in it, maybe it won't be so bad... > S. " vegan cheese chemist " I had a minor in geochemistry... does that count? ;-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 6, 2005 Report Share Posted August 6, 2005 > Of course! There always has to be something! LOL. Ain't that the truth... > Amy, is that for the whole batch or per serving? And where the heck is > the sodium coming from. I guess the salt (of which I actually added > extra) can be taken out but what else is there. Is it the flakes? > Argh. For the batch. About 1160 mg of the sodium is from the salt... only 13 mg from the yeast. Quote Link to comment Share on other sites More sharing options...
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