RE: Killa melty cheese recipe and latest MC Newsletter

[Guest guest]

Where is the melty cheese recipe ????????????

 

 

 

 

On Behalf Of Mark Sutton

Monday, March 13, 2006 8:24 AM

 

Killa " melty cheese recipe " and latest MC

Newsletter

 

The latest Mad Cowboy e-Newsletter came out this past Friday. Of note is a

marvelous vegan " Melty Cheese " recipe (by Bryanna Clark Grogan and from

Howard Lyman's " No More Bull! " ) included in the issue.

 

Below is the intro, table of contents, and a direct link to aforementioned

issue!

 

Enjoy.... Mark

 

--------

Howdy! Welcome to the 51st Edition of the Mad Cowboy Newsletter!

 

In this issue you'll find an excerpt from (and link to) a wonderful letter

sent to Howard about one person's transformational experience and the

reaction of her doctors. You'll also see a picture of arguably the best

vegan pizza (ever), read four knowledgeable responses to the recent " low fat

diets don't work " study getting all that press, learn about the current

scientific consensus about global climate change, how global warming is

impacting frogs, the many problems with bottled water, and why nutritional

labels for shoes is a good idea.

 

Further on down (of note) there's information about a unique hippo, how

squids are surprising scientists, " the Unsinkable Molly B. (for " bovine " ...

and she has a home page!), " 11 Super Foods (and why they are such), how

veggies help lower blood pressure, and new ideas about how red meat

contributes to cancer causation. There's also our comprehensive " Mad Cow

Corral " series of cites, PETA's 2006 Proggy Awards, the President of the

Humane Society of the US picks the " top 12 " animal stories of 2005, and

Bryanna's marvelous vegan " melty cheese sauce " recipe from " No More Bull! "

 

As always, a nod of the hat to our new rs. Y'all can read back

issues (the're searchable via key words) at:

 

Mad_Cowboy/

 

.....and don't miss our " Quick Bytes " section of links to various articles,

new nutrition findings, resources, blogs, and much more. It's larger than

normal this edition.

 

Finally, our best wishes to all for a great 2006 and a well-deserved Spring

(you are planning your gardens, aren't you?)

 

Mark [personal vegan blog: http://www.soulveggie.com]

<http://www.soulveggie.com%5D>

 

Issue direct link:

Mad_Cowboy/message/68

 

***********************************************

TABLE OF CONTENTS:

 

00: Quote(s) from Howard

01: A Letter to Howard

02: Pix from Howard's Trips ( & Best Vegan Pizza Ever...)

03: The Vegan Mind-Bender Contest Winner/Challenge!

04: Another Great Recipe from " No More Bull! "

05: Mad Cow Info Round-up

06: Low Fat Bull, Adventists' Advantage, McFat+, Blaming Health

07: Climate Consensus/Frogs, Shoe Nutrition, H2O Concerns

08: Hippo Love, Bovine Flees, Squids Care, and a Budgie Stitcher

09: 11 Super Foods, Diet/Mental Health, Better BP, Meat/Cancer

10: Veg MTV, USDA Sued, Proggy Awards, Top 12 Animal Stories

11: Upcoming Events of Note

12: Howard Schedule

13: Quick Bytes

14: Closing Thought(s)

 

 

* Visit your group "

<> " on the web.

 

*

[Guest guest]

Here ya go, Elite...

 

 

MELTY PIZZA CHEESE, by Bryanna Clark Grogan

 

" This easy recipe is tastier than any commercial vegan cheese substitute and

much cheaper. It makes great grilled cheese sandwiches and quesadillas. The

nutritional yeast adds protein and lots of B-complex vitamins.

 

(yield: 1 1/4 cups)

 

1 cup water

1/4 cup nutritional yeast

2 tablespoons cornstarch

1 tablespoon flour

1 teaspoon lemon juice

1/2 teaspoon salt

1/4 teaspoon garlic granules

2 tablespoons water

1 tablespoon canola oil (optional)

 

Place all the ingredients, except the water and optional oil, in a blender, and

blend until smooth. Pour the mixture into a small sauce pan and stir over

medium heat until it starts to thicken, then let it bubble for 30 seconds.

Whisk vigorously.

 

Microwave Option: Pour the mixture into a microwave-proof bowl; cover and cook

on high for 2 minutes. Whisk, then microwave for 2 more minutes, and whisk

again.

 

Whisk in the water and optional oil. The oil adds richness and helps it melt

better, but the cheese still only contains 2.6 grams of fat per 1/4 cup.

 

Drizzle immediately over pizza or other food, and broil or bake until a skin

forms on top. Alternatively, refrigerate in a small, covered plastic container

for up to a week. It will become quite firm when chilled but will remain

spreadable. You can spread the firm cheese on bread or quesadillas for

grilling, or heat it to spread more thinly on casseroles, etc.

 

Variations [excerpted... there are many]:

 

Melty Chedda Cheese: Use 1/3 cup nutritional yeast flakes and add 1/4 teaspoon

each sweet paprika and mustard powder. Use only 1/4 teaspoon salt and add 1

tablespoon light soy or garbanzo miso to the blended mixture. I like this

version using tahini, too.

 

Melty Suisse Cheese: Omit the oil and use only 1/4 teaspoon salt. Add 1

tablespoon tahini and 1 tablespoon light soy or chickpea miso to the blended

mixture.

 

For a Nacho Sauce: You can add drained canned black beans, chopped jalapenos or

other chiles, chopped olives, a pinch of cumin, etc. "

 

 

On 3/13/06, Elite <> wrote:

> Where is the melty cheese recipe ????????????