Guest guest Posted August 31, 2005 Report Share Posted August 31, 2005 Hi, all, How are you all doing? Ok, so I had been eating way way way too much cheese. Basically cheese on everything or with everything for a stretch during summer. The last two weeks I have been cutting way back. I had pizza bit that was minor in comparision. I just took 3 small slices from a block of colby jack. Goosh, I never realized how salty tasting cheese was! UGGG. If this keeps up, I'll end up on whole foods and nothing else! Not that that is a bad thing. Has to be healthier, right? J Lyn TTP....Time Talent Opportunity... plunge in right NOW! Why live in " I wish I could " ? DO IT NOW! http://geocities.com/poet_atrabilious http://fat_chick_slim.bravejournal.com http://spirit_candle.bravejournal.com lucid_lit_lines/ Start your day with - make it your home page Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 31, 2005 Report Share Posted August 31, 2005 Hi J Lyn, Cheese is a toughy habit to break (and one which I'll probably never break completely but have limited it). Just like chocolate it gives you that feeling of satisfaction when you are eating it. I think it was Tom that posted a vegan cheese recipe (sliceable if I remember correctly). If I have time, I'm going to make that this weekend. What I consider a good substitute for regular cheese is hummus. It can be flavorful (however you want to do it up) and it still has substance to it. Kinda that feeling of heaviness that your stomach craves. Hummus is great on crackers, veggies, tortillas and tortilla chips. It can even be used on sandwiches as a thick spread to sub for cheese. The oil and the tahini in hummus give it a high fat count but my assumption is that it is still better for you compared to cheeses (plus you control the salt intake on making the hummus). I likes me the cheese but now I think I gotta make some hummus this weekend as well. Love that stuff!! S. On 8/31/05, J Lyn wrote: > > Hi, all, > How are you all doing? > > Ok, so I had been eating way way way too much cheese. Basically cheese on > everything or with everything for a stretch during summer. The last two > weeks I have been cutting way back. I had pizza bit that was minor in > comparision. I just took 3 small slices from a block of colby jack. Goosh, I > never realized how salty tasting cheese was! UGGG. > If this keeps up, I'll end up on whole foods and nothing else! Not that > that is a bad thing. Has to be healthier, right? > > J Lyn > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2005 Report Share Posted September 1, 2005 Hummus is a spread or dip made from Chick Pea's (garbanzo beans), it usually has tahini(sesame seed paste) in it and cilantro or parsley, some oil. You can have it in a sandwich or as a dip. It is a Mediterranean dish. Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2005 Report Share Posted September 1, 2005 COOL! Never had hummus before. The slicable part is good to know about! I can't stand slimmy, sour creamy type consistancy foods. They literally make me sick. As for chocolate YUMMMMM Unfortunately I limit that by the sugar rush headache it gives me! LOL. Let me just say that since I went vegetarian, I'm finding more and more that things I used to eat now they make me sick when I do or if I even eat a tiny tib bit over a certain amount. You know what I mean? I never expected that. It is good though! Now I know just how BAD it was B.V. (before veggies!) Ok, dump question.. what exactly is hummus anyway? J Lyn subprong <subprong wrote: Hi J Lyn, Cheese is a toughy habit to break (and one which I'll probably never break completely but have limited it). Just like chocolate it gives you that feeling of satisfaction when you are eating it. I think it was Tom that posted a vegan cheese recipe (sliceable if I remember correctly). If I have time, I'm going to make that this weekend. What I consider a good substitute for regular cheese is hummus. It can be flavorful (however you want to do it up) and it still has substance to it. Kinda that feeling of heaviness that your stomach craves. Hummus is great on crackers, veggies, tortillas and tortilla chips. It can even be used on sandwiches as a thick spread to sub for cheese. The oil and the tahini in hummus give it a high fat count but my assumption is that it is still better for you compared to cheeses (plus you control the salt intake on making the hummus). I likes me the cheese but now I think I gotta make some hummus this weekend as well. Love that stuff!! S. On 8/31/05, J Lyn wrote: > > Hi, all, > How are you all doing? > > Ok, so I had been eating way way way too much cheese. Basically cheese on > everything or with everything for a stretch during summer. The last two > weeks I have been cutting way back. I had pizza bit that was minor in > comparision. I just took 3 small slices from a block of colby jack. Goosh, I > never realized how salty tasting cheese was! UGGG. > If this keeps up, I'll end up on whole foods and nothing else! Not that > that is a bad thing. Has to be healthier, right? > > J Lyn > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2005 Report Share Posted September 1, 2005 Thanks J L glpveg4life wrote: Hummus is a spread or dip made from Chick Pea's (garbanzo beans), it usually has tahini(sesame seed paste) in it and cilantro or parsley, some oil. You can have it in a sandwich or as a dip. It is a Mediterranean dish. Gayle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2005 Report Share Posted September 1, 2005 What Gayle said, J Lyn. That is pretty much the base of hummus - garbanzos, tahini (ground sesame seeds - looks like peanut butter but a lighter color) and oil. Some folks use different beans (I believe Donna mentioned Northern white beans). You can take that base and play with it. Some people add garlic, lemon juice or pimiento or whatever you like. Sorry to confuse - that " sliceable " uncheese isn't hummus but is a recipe I'm going to try that is a vegan cheese that was posted (by either Tom or Donna). If I remember correctly the main ingredients are tahini and lemon. Ahhh, here we go, I have it saved... Sesame Cheese 1 cup raw tahini (Maranatha's is perhaps the best, and I'm not being biased just because they're in Ashland) 1/4 to 1/3 cup lemon juice, pulp or puree (if the lemon is organic, I sometimes like pureeing the whole lemon for a variation of this cheese; lime can be used in part or instead of lemon for another set of variations) 3 to 5 cloves of garlic smooshed or finely chopped (amount depending on strength of garlic and your tastes) Salty to taste, coming from salt, miso, soy sauce, tamari, Bragg's liquid aminos, or anything else you might imagine Mix all ingredients with fork until the lemon acids stiffen the tahini. This can be used right away, but can be allowed to mature about 3 days for a nice effect. This cheese can be spread on bread for sandwiches or put on steamed vegetables. I like it with steamed chard, kale or collards, with chopped fresh tomato and walnuts, eating this with a good toasted bread and a nice stout. It's good with a mix of steamed vegetables to make an enchilada filling in corn tortillas and a tomatillo-based sauce. Half and half with tofu that has been smooshed with a fork, it makes a great filling for stuffing pasta shells or a layer in a vegan lasagna. With smooshed garbanzos, a bit of coriander and/or cilantro (either seed and/or leaf), olive oil, and perhaps some bean water for the consistancy you like, it make hummus. Black beans work well instead of garbanzos, but I haven't tried kidneys. Roasted eggplant instead of garbanzos and you have baba ganoosh (spelled whatever way you prefer). There are endless possibilities. On 9/1/05, glpveg4life wrote: > > Hummus is a spread or dip made from Chick Pea's (garbanzo beans), it > usually > has tahini(sesame seed paste) in it and cilantro or parsley, some oil. > > You can have it in a sandwich or as a dip. > It is a Mediterranean dish. > Gayle > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 2, 2005 Report Share Posted September 2, 2005 OH I see .. so it does have a slimmy consistancey? Ok thanks for the receipe J L subprong <subprong wrote: What Gayle said, J Lyn. That is pretty much the base of hummus - garbanzos, tahini (ground sesame seeds - looks like peanut butter but a lighter color) and oil. Some folks use different beans (I believe Donna mentioned Northern white beans). You can take that base and play with it. Some people add garlic, lemon juice or pimiento or whatever you like. Sorry to confuse - that " sliceable " uncheese isn't hummus but is a recipe I'm going to try that is a vegan cheese that was posted (by either Tom or Donna). If I remember correctly the main ingredients are tahini and lemon. Ahhh, here we go, I have it saved... Sesame Cheese 1 cup raw tahini (Maranatha's is perhaps the best, and I'm not being biased just because they're in Ashland) 1/4 to 1/3 cup lemon juice, pulp or puree (if the lemon is organic, I sometimes like pureeing the whole lemon for a variation of this cheese; lime can be used in part or instead of lemon for another set of variations) 3 to 5 cloves of garlic smooshed or finely chopped (amount depending on strength of garlic and your tastes) Salty to taste, coming from salt, miso, soy sauce, tamari, Bragg's liquid aminos, or anything else you might imagine Mix all ingredients with fork until the lemon acids stiffen the tahini. This can be used right away, but can be allowed to mature about 3 days for a nice effect. This cheese can be spread on bread for sandwiches or put on steamed vegetables. I like it with steamed chard, kale or collards, with chopped fresh tomato and walnuts, eating this with a good toasted bread and a nice stout. It's good with a mix of steamed vegetables to make an enchilada filling in corn tortillas and a tomatillo-based sauce. Half and half with tofu that has been smooshed with a fork, it makes a great filling for stuffing pasta shells or a layer in a vegan lasagna. With smooshed garbanzos, a bit of coriander and/or cilantro (either seed and/or leaf), olive oil, and perhaps some bean water for the consistancy you like, it make hummus. Black beans work well instead of garbanzos, but I haven't tried kidneys. Roasted eggplant instead of garbanzos and you have baba ganoosh (spelled whatever way you prefer). There are endless possibilities. On 9/1/05, glpveg4life wrote: > > Hummus is a spread or dip made from Chick Pea's (garbanzo beans), it > usually > has tahini(sesame seed paste) in it and cilantro or parsley, some oil. > > You can have it in a sandwich or as a dip. > It is a Mediterranean dish. > Gayle > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 3, 2005 Report Share Posted September 3, 2005 No, the consistency is usually like a thick spread and not creamy (at least the kind I make). I suppose the more oil you add to it, the creamier it will get. Here is a photo if that helps. http://www.vegetarianorganiclife.com/picture/of/hummus-big.jpg S. On 9/2/05, J Lyn wrote: > > OH I see .. so it does have a slimmy consistancey? > > Ok thanks for the receipe > > J L > > Quote Link to comment Share on other sites More sharing options...
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