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Newsgroup: rec.food.veg.cooking
Subject: Re: Vegan "Cheese"
From: Dianne Smith
Date: Wed, 5 Feb 1997 02:41:28 GMT
Title: Swiss Cheeze
Categories: Vegetarian, Vegan
Yield: 3 cups
1 1/2 c ;water
5 tb Agar-agar flakes
1/2 c Raw cashew pieces
1/4 c Nutritional yeast flakes
3 tb Fresh lemon juice
2 tb Tahini (optional)
1 tb Onion flakes
2 tb Dijon mustard
1/4 ts Salt
1/2 ts Minced garlic
1/2 ts Mustard powder
1/4 ts Ground dill seed
Place the water and agar-agar flakes in a small saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often. Place in a blender with the remaining ingredients, and process until completely smooth.
Pour immediately into a lightly oiled, 3-cup rectangular mold, loaf or other rectangular container.
Cover and chill for several hours or overnight. To serve, turn out of the mold and slice. Store leftovers in the refrigerator.
From the recipe files of DEEANNE at GENIE.GEIS.COM
Title: Mostarella Cheeze
Categories: Vegetarian, Vegan, Sandwiches
Yield: 3 cups
2 c ;water
1/2 c Nutritional yeast flakes
1/3 c Quick-cooking rolled oats
1/4 c Tahini
4 tb Arrowroot or cornstarch
4 tb Fresh lemon juice
1 tb Onion granules
1 ts Salt
Process all ingredients in a blender for several minutes until very smooth.
Pour into a saucepan and cook over medium heat, stirring constantly, until very thick and smooth.
Pack into a lightly oiled, 3 cup rectangular mold, loaf pan, or other small, rectangular conainer and cool. For round slices, pack into a small, straight sided, cylindrical container. Cool, cover and chill overnight. To serve, turn out of the mold and carefully slice. Store leftovers in the refrigerator.
Per 2 tb serving: 38 cal; 2 g prot; 4 g carb 1 g fat
Variation: Smoky Provolone cheeze:
Prepare mostarella cheeze as directed but add, to taste, during blending, your choice of 1/2 tb hickory smoked nutritional yeast, 1/4-1/2 ts hickory salt, or 1/4 ts liquid smoke.
Note: This is a semi-soft "cheese" which may be used just like dairy mozzarella, on pizza, in sandwiches, in casseroles, or as a snack on crackers. It is sliceable as well as spreadable.
The Uncheese Cookbook/Joanne Stepaniak/MM by DEEANNE at GENIE.GEIS.COM
Title: Colby Cheeze
Categories: Vegetarian, Vegan, Spreads, Sandwiches
Yield: 3 cup brick
1 1/2 c ;water
5 tb Agar-agar flakes
1/2 c Pimiento pieces; drained
1/2 c Raw cashew pieces
1/4 c Nutritional yeast flakes
3 tb Fresh lemon juice
2 tb Tahini (optional)
2 ts Onion granules
1 ts Salt
1/4 ts Garlic granules
1/8 ts Ground dill seed
1/8 ts Mustard powder
Place the water and agar-agar flakes in a small saucepan, and bring to a boil. Reduce heat and simmer for 5 minutes, stirring often. Place in a blender with the remaining ingredients, and process unitl completely smooth.
Pour immediately into a lightly oiled, 3-cup rectangular mold, loaf pan or other small, rectangular container, and cool. For round slices, pack into a small, straight-sided cylindrical container. Cover and chill for several hours to overnight. To serve, turn out of the mold and slice. Store leftovers covered in the refrigerator.
Variation: For olive cheeze, prepare colby cheeze, replacing the ground dill seed and mustard powder with 1 tb dijon mustard. After blending, stir in 3/4 c chopped black olives.
The Uncheese Cookbook/Joanne Stepaniak/MM by DEEANNE at GENIE.GEIS.COM
Title: Monterrey Jack Cheeze
Categories: Vegetarian, Vegan
Yield: 1 3-c brick
1 1/2 c ;water
5 tb Agar-agar flakes
1/2 c Raw cashew pieces
1/2 c Firm silken tofu; crumbled
1/4 c Nutritional yeast flakes
1/4 c Fresh lemon juice
2 tb Tahini (opt)
1 1/2 ts Onion granules
1 ts Salt
1/2 ts Mustard powder
1/4 ts Garlic granules
1/4 ts Ground caraway seed
Place the water and agar-agar flakes in a small saucepan, and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often. Plae in a blender with the remaining ingredients, and process until completely smooth. The mixture will be thick.
Lightly oil a 3-cup rectangular mold, loaf pan, or other small rectangular container. Pour in the cheeze and allow to cool. Cover and chill for several hours or overnight. To serve, turn out of the mold and slice. Store leftovers covered in the refrigerator.
Input by DEEANNE
Title: Cheezy Sauce (version 2)
Categories: Vegetarian, Vegan, Sauces
Yield: 4 cups
3 c ;water
1/4 c Rolled oats
1/4 c Nutritional yeast flakes
1/4 c Tahini
1/4 c Arrowroot powder
2 tb Lemon juice
1/8 ts Turmeric powder
2 tb Onion; minced (or 1 tb onion powder)
1/2 tb Tamari or soy sauce
1 ts Basil or herb(s) of choice (oregano, thyme and dill all work well)
ds Cayenne
1 Garlic clove; chopped (opt)
Put everything into a blender and blend until very smooth.
Pour into a small saucepan and heat until boiling, stirring with a whisk until thick on low heat.
A Celebration of Wellness/Levin and Cederquist/MM by DEEANNE at GENIE.GEIS.COM
Title: Muenster Cheeze
Categories: Vegetarian, Vegan
Yield: 3 -cup brick
1 1/2 c ;water
5 ts Agar-agar flakes
1/2 c Cashew pieces; raw
1/2 c Fir silken tofu; crumbled
1/4 c Nutritional yeast flakes
1/4 c Fresh lemon juice
2 tb Tahini (optional)
1 1/2 ts Onion granules
1 ts Salt
1/2 ts Mustard powder
1/4 ts Garlic granules
1/4 ts Ground caraway seed
Paprika
Place the water and agar flakes in a small saucepan, and bring to a boil. Reudce the heat and simmer for 5 minutes, stirring often. Place in a blender with the remaiing ingredients except the paprika, and process until completely smooth. The mixture will be thick.
Lightly oil a 3-cup rectangular mold, loaf pan, or other small rectangular container, and sprinkle paprika over the sides and bottom until lightly coated. Pour in the cheeze and allow to cool. Cover and chill for several hours or overnight. To serve, turn out of the mold and slice. Store leftovers covered in the refrigerator.
Per 2-tbs serving: 28 cal; 1 g protein; 2 g carb; 1 g fat
To make Monterrey Jack Cheeze, prepare the Muenster recipe, omitting the paprika
Title: Parmazano Cheeze
Categories: Vegetarian, Vegan
Yield: 1 1/2 cups
1 c Nutritional yeast flakes
1/2 c Raw almonds, blanched and patted dry
1/2 ts Salt
Place all ingredients in a food preocessor, and process for several miknutes until the almonds are very finely ground. Store in a tightly sealed container in the refrigerator.
Per 1 tb serving: 35 cal; 3 g prot; 3 g carb; 1 g fat
Title: Gooda Cheeze
Categories: Vegetarian, Vegan
Yield: 3 cup dome
1 3/4 c ;water
1/2 c Carrots; chopped
5 tb Agar-agar flakes
1/2 c Raw cashew pieces
1/4 c Nutritional yeast flakes
3 tb Tahini
3 ts Fresh lemon juice
1 tb Dijo mustard
2 ts Onion granules
1 ts Salt
1/2 ts Garlic granules
1/2 ts Mustard powder
1/4 ts Turmeric
1/4 ts Paprika
1/4 ts Ground cumin
Place the water and carrots in a saucepan, and bring to a boil. Reduce the heat, cover, and cook for 15 minutes. Remove the lid and stir in the agar flakes. Bring to a boil again. Then reduce the heat and simmer for 5 more minutes.
Pour the cooked carrots, water and agar in a blender and add the remaining ingredients. Process until very smooth.
Pour immediately into a lightly oiled, 3-cup bowl or mold with a rounded bottom. Cool, cover, and chill several hours or over night. To serve, turn out of the mold and slice into wedges. Store leftovers covered in the refrigerator.
Per 2 tb serving: 37 cal; 1 g prot; 3 g carb; 2 g fat
Title: Bree Cheez
Categories: Vegetarian, Vegan
Yield: 1 wheel
1 1/2 c ;water
3 tb Agar-agar flakes
1/2 c Raw cashew pieces
1/2 c Firm silken tofu; crumbled
1/4 c Nutritional yeast flakes
1/4 c Fresh lemon juice
2 tb Tahini (optional)
1 1/2 ts Onion granules
1 ts Salt
1/4 ts Garlic granules
1/8 ts Ground dill seeds
2 tb Wheat germ (more or less to suit)
Place the water and agar flakes in a small saucepan, and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often.
Place the agar mixture in a blender with the remaining ingredients, except the wheat germ, and proces suntil completely smooth.
Pour imediately into a 2 1/2-cup round, shallow mold or pie plate that has been lightly oiled and dusted with the wheat germ. Cool, cover and chill several hours or overnight. To serve, turn out by inverting the mold onto a large round plate (the wheat germ side will now be on top) and slice in wedges.
Per 2 tb serving: 34 cal; 2 g prot; 3 g carb; 1 g fat
Title: Pecan Cheeze
Categories: Vegetarian, Vegan
Yield: 1 1/4 cups
1/2 c Pecan halves
1 c Firm regular tofu; drained and well mashed
1/4 c Celery; minced
3 tb Sweet white miso
2 tb Low-fat soy, rice or almond milk
Place the pecan halves on a dry baking sheet. Bake at 350 in an oven or toaster oven for 15 minutes, until lightly toasted. Cool.
Place the mashed tofu, cooled pecans and remaining ingredients in a food processor, and process into a smooth paste. Chill in a covered container in the refrigerator for several hours or overnight to allow the flavors to blend.
Per 2 tb serving: 68 cal; 3 g prot; 3 g carb; 4 g fat