Guest guest Posted October 31, 2005 Report Share Posted October 31, 2005 I'd like this recipe:potato carrot cheese I lost mine.could you please send it. thanks Carolyn Malone www.my.tupperware.com/carolynmalone - Barbara Boggs Vegan gluten-free Monday, October 31, 2005 10:54 AM We did it! We did it! It is taking us a bit to get into cooking a new way but we have been successful on a few things and yesterday we made pizza! It was a hit! Even down to the potato carrot cheese! Thanks for all the tips I've been given from this group! Now I am looking for margarine that doesn't have soy or wheat. Does anyone know of any? When I was younger I remember my sister using a safflower vegan margarine but have not been able to locate it. I guess I need a brand name. Thanks for helping put smiles on our faces! Barbara FareChase - Search multiple travel sites in one click. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2005 Report Share Posted November 5, 2005 > We did it! It is taking us a bit to get into cooking a new way but we > have been successful on a few things and yesterday we made pizza! It was > a hit! Even down to the potato carrot cheese! > Thanks for all the tips I've been given from this group! > > Now I am looking for margarine that doesn't have soy or wheat. Does > anyone know of any? When I was younger I remember my sister using a > safflower vegan margarine but have not been able to locate it. I guess I > need a brand name. I have not seen a soy-free margarine in the US on a regular basis. They all have something derived from soy, or a high risk of cross contamination. Close to Passover, you may be able to find a soy-free, wheat-free margarine (cottonseed oil based) if you live in an area with lots of Jewish folks, but I doubt it's free of hydrogenated oils. I recently purchased onion flavored vegetable shortening (Kosher for Passover), but it's mostly hydrogenated cottonseed oil. If you have a hankering for popcorn that tastes of used oil from a deep fryer, I recommend it. Otherwise, I think I'd recommend a palm shortening like Spectrum for baking and frying. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2005 Report Share Posted November 5, 2005 IF you look in our files, I believe we have a butter subsitute made from either millet or corn. I have made a millet one that was good for spreading on toast, but not so good for baking with. Amy L > > Now I am looking for margarine that doesn't have soy or wheat. Does > anyone know of any? When I was younger I remember my sister using a > safflower vegan margarine but have not been able to locate it. I guess I > need a brand name. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2005 Report Share Posted November 6, 2005 May I have the recipe for the potato carrot cheese? thanks Carolyn www.my.tupperware.com/carolynmalone - cowpuppies Friday, November 04, 2005 9:40 PM Re: We did it! > We did it! It is taking us a bit to get into cooking a new way but we > have been successful on a few things and yesterday we made pizza! It was > a hit! Even down to the potato carrot cheese! > Thanks for all the tips I've been given from this group! > > Now I am looking for margarine that doesn't have soy or wheat. Does > anyone know of any? When I was younger I remember my sister using a > safflower vegan margarine but have not been able to locate it. I guess I > need a brand name. I have not seen a soy-free margarine in the US on a regular basis. They all have something derived from soy, or a high risk of cross contamination. Close to Passover, you may be able to find a soy-free, wheat-free margarine (cottonseed oil based) if you live in an area with lots of Jewish folks, but I doubt it's free of hydrogenated oils. I recently purchased onion flavored vegetable shortening (Kosher for Passover), but it's mostly hydrogenated cottonseed oil. If you have a hankering for popcorn that tastes of used oil from a deep fryer, I recommend it. Otherwise, I think I'd recommend a palm shortening like Spectrum for baking and frying. ygg Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganFoods4HealthyLiving Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2005 Report Share Posted November 7, 2005 Here is the recipe for the potato and carrot cheese. It was surprising to us how well it worked. After putting it in the fridge it firmed up and we used it as a spread. Hope you enjoy it! I suggest you just try this smaller version first - to play with it and get it adjusted to your tastes. It is so yummy over cooked broccoli/cauliflower; wonderful as a runny cheese on top of haystacks (use rice as the base instead of corn chips if your son cannot have the chips) and for those who can have chips - it's a great nacho recipe. I use it at both churches and cheese lovers love this recipe! First, take one medium sized carrot and two medium sized potatoes. Peel them and cut into pieces. Place in a small sized sauce pan and cover the cut veggies with water. Add some salt. Cook until veggies are tender. Now, place these hot veggies in the blender and add yeast flakes (maybe 1-2 tablespoons), lemon juice to taste (you can do this by adding maybe 1 1/2 teaspoons first and then blending and tasting until you get the best flavor for you). The lemon juice plus the yeast flakes give it the cheesy taste. You will probably need to add more salt. Add oil (approx. 1 teaspoon or so) if your son can use this. I have used olive oil but that may be too strong for you all so canola is great too. Blend until smooth and creamy. Taste and add more salt, lemon juice or yeast flakes as needed. I have found that the bigger/larger carrot amount used the oranger the color. The amount of potatoes can change the thickness of the sauce - finding the balance between potatoes and carrots for color and thickness will come with practice. I had a niece visit us one summer, she was about 7 years old, raised on cheese. I used this recipe and added cooked and cut potatoes and baked it. She just loved this and had several helpings. I've also used it with non-SDA's and the man, when wanting more, asked us to pass the cheese please. I sure hope you are pleased with the recipe. It comes from JoAnn Rachor's cookbook, Of These Ye May Freely Eat. Sorry for the wordiness. Smiles, Barbara crmalone <honeycomb44 wrote: May I have the recipe for the potato carrot cheese? thanks Carolyn www.my.tupperware.com/carolynmalone - cowpuppies Friday, November 04, 2005 9:40 PM Re: We did it! > We did it! It is taking us a bit to get into cooking a new way but we > have been successful on a few things and yesterday we made pizza! It was > a hit! Even down to the potato carrot cheese! > Thanks for all the tips I've been given from this group! > > Now I am looking for margarine that doesn't have soy or wheat. Does > anyone know of any? When I was younger I remember my sister using a > safflower vegan margarine but have not been able to locate it. I guess I > need a brand name. I have not seen a soy-free margarine in the US on a regular basis. They all have something derived from soy, or a high risk of cross contamination. Close to Passover, you may be able to find a soy-free, wheat-free margarine (cottonseed oil based) if you live in an area with lots of Jewish folks, but I doubt it's free of hydrogenated oils. I recently purchased onion flavored vegetable shortening (Kosher for Passover), but it's mostly hydrogenated cottonseed oil. If you have a hankering for popcorn that tastes of used oil from a deep fryer, I recommend it. Otherwise, I think I'd recommend a palm shortening like Spectrum for baking and frying. ygg Our vegan and gluten free recipes are available in the archives for this group or at the following URL (***Recipes Posted to VGF***): Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganFoods4HealthyLiving Quote Link to comment Share on other sites More sharing options...
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