New member intro, Cheese

Posted February 5, 2008 · February 5, 2008

I was a cheese-a-holic, so becoming a vegan was hard at first. There is a

product called Follow Your Heart fake cheese. There are a lot of really bad

cheese analogues out there, but this one is the absolute best. I love the

mozzarella and Moneterey Jack varieties.

I also make macaroni and " cheese. " It's not healthy, but if you need comfort

food, this is fantastic and fast: I fill half a saucepan with soymilk (about 4

c), add 1 c vegan margarine, a dash of turmeric for color, 3TB nutritional yeast

for the cheesy flavor, 2 tsp salt, bring just to a boil then turn to medium

heat. Whisk in 5-6 TB flour (or enough to thicken it), a dash of black pepper,

and 7-8 tsp lemon juice. Pour sauce over noodles. My husband loves this dish.

You can also add breadcrumbs and bake at 350 for 20 mins. I've also added vegan

" chicken " pieces and broccoli. I also use it over veggies and it's great on a

baked potato with fake bacon crumbles. You can also freeze this sauce.

Liz <evergnault wrote:

HI. I'm Liz, mama to Lucie, 25 months. I've just joined this group

because I'm looking for support as I'm transitioning to a vegan diet.

I've never been a big flesh eater, but cheese is my weakness. I have

noticed increased problems digesting it, though, and I know overall

I'll be much healthier and happier without! My daughter has never been

too interested in animal products and instinctively chooses foods that

are healthy. Before becoming a mom, I was a chef, so I love to cook

and to eat. Can I start with questions now? I tried giving up

dairy a few months ago, and after about 2 weeks, my face broke out

like a teenager. I know there will be some kind of detox effect, but

can anyone tell me what to expect and how long it might last? Any

ideas to help make the transition a little easier?

Thanks!

Liz

Looking for last minute shopping deals? Find them fast with Search.

Posted February 5, 2008 · February 5, 2008

Here is another recipe for cheesy sauce (lower in calories, still

delish). Very easy. Really great over broccoli.

1/4 cup raw cashews

2 cups water

1 tsp salt

1/4 cup nutritional yeast (flakes)

1 tsp onion powder

1/2 tsp garlic powder

3 Tbsp cornstarch or arrowroot (see note at right)

1 tsp - 1 Tbsp lemon juice to taste. (More makes it a sharper

cheese flavor, less is mild cheese flavor)

1/3 cup chopped red bell pepper ( optional for color)

Option: blend 1 tsp canned jalapeños for a great nacho-style cheese.

· Blend all ingredients until smooth.

· Pour into a saucepan and bring to a boil while stirring

constantly.

· It will thicken to nacho cheese consistency.

· Serve hot.

Once you get cheese completely out of your system (3 weeks is the

amount of time it takes to change tastes), you stop craving it.

Cheese is actually an

addicting food according to " Breaking the Food Seduction " by Dr. Neal

Barnard.

Also, Follow Your Heart cheese needs to be broiled in order to melt

on pizza or lasagna etc. It's a great product!

Tracy

On Feb 4, 2008, at 9:23 PM, Cindy P. wrote:

> I was a cheese-a-holic, so becoming a vegan was hard at first.

> There is a product called Follow Your Heart fake cheese. There are

> a lot of really bad cheese analogues out there, but this one is the

> absolute best. I love the mozzarella and Moneterey Jack varieties.

>

> I also make macaroni and " cheese. " It's not healthy, but if you

> need comfort food, this is fantastic and fast: I fill half a

> saucepan with soymilk (about 4 c), add 1 c vegan margarine, a dash

> of turmeric for color, 3TB nutritional yeast for the cheesy flavor,

> 2 tsp salt, bring just to a boil then turn to medium heat. Whisk in

> 5-6 TB flour (or enough to thicken it), a dash of black pepper, and

> 7-8 tsp lemon juice. Pour sauce over noodles. My husband loves this

> dish. You can also add breadcrumbs and bake at 350 for 20 mins.

> I've also added vegan " chicken " pieces and broccoli. I also use it

> over veggies and it's great on a baked potato with fake bacon

> crumbles. You can also freeze this sauce.

>

> Liz <evergnault wrote:

> HI. I'm Liz, mama to Lucie, 25 months. I've just joined this group

> because I'm looking for support as I'm transitioning to a vegan diet.

> I've never been a big flesh eater, but cheese is my weakness. I have

> noticed increased problems digesting it, though, and I know overall

> I'll be much healthier and happier without! My daughter has never been

> too interested in animal products and instinctively chooses foods that

> are healthy. Before becoming a mom, I was a chef, so I love to cook

> and to eat. Can I start with questions now? I tried giving up

> dairy a few months ago, and after about 2 weeks, my face broke out

> like a teenager. I know there will be some kind of detox effect, but

> can anyone tell me what to expect and how long it might last? Any

> ideas to help make the transition a little easier?

>

> Thanks!

> Liz

>

> Looking for last minute shopping deals? Find them fast with

> Search.

>

Posted February 5, 2008 · February 5, 2008

This is one of those things that folks tend to have strong opinions about.

LOL. I much prefer Rella's vegan mozzarella and cheddar. I don't know where

you are regionally, but I order mine from my food buying club. I just

prefer the texture of it, and we like the way it melts better, too (makes

awesome grilled cheese sandwiches!). It's also oat and I think rice based

instead of soy (I actually don't recall if the FYH is soy or not, but I

think it is, anyone can probably correct me on it) My mom can't have soy so

I was happy she could (and would) have this one with us.

Of course, we don't get it all that often, but a case lasts a long time.

Sometimes I also order the Tofutti better than cream cheese, the

non-hydrogenated one. I sometimes thin it out to use like sour cream if we

have anything that calls for it. I have also used it in my own vegan

versions of hollandaise and bernaise sauces. We've not had it in a while,

but I've forgotten to order it for a few months.

I've made a similar mac n cheese to this one and it is very yummy (the

recipe I used was in the Veganomicon - the Mac Daddy recipe). It makes a

ton, and we froze some and had it for quick lunches during the week as

needed, of course we always add broccoli or peas or greens to it. It's

better than Road's end, and isn't much more difficult than making that one

(if you cut out the baking part of it and just do the sauce over the

macaroni)

I think the worst has been Galaxy brand by far.

Missie

On Feb 4, 2008 11:23 PM, Cindy P. <cpfeff1 wrote:

> I was a cheese-a-holic, so becoming a vegan was hard at first. There is

> a product called Follow Your Heart fake cheese. There are a lot of really

> bad cheese analogues out there, but this one is the absolute best. I love

> the mozzarella and Moneterey Jack varieties.

>

> I also make macaroni and " cheese. " It's not healthy, but if you need

> comfort food, this is fantastic and fast: I fill half a saucepan with

> soymilk (about 4 c), add 1 c vegan margarine, a dash of turmeric for color,

> 3TB nutritional yeast for the cheesy flavor, 2 tsp salt, bring just to a

> boil then turn to medium heat. Whisk in 5-6 TB flour (or enough to thicken

> it), a dash of black pepper, and 7-8 tsp lemon juice. Pour sauce over

> noodles. My husband loves this dish. You can also add breadcrumbs and bake

> at 350 for 20 mins. I've also added vegan " chicken " pieces and broccoli. I

> also use it over veggies and it's great on a baked potato with fake bacon

> crumbles. You can also freeze this sauce.

>

> Liz <evergnault <evergnault%40>> wrote: