Fat free- Cheese or and No Oil Butter alternatives

[Guest guest]

Hi all I am fairly new to the group. I was wondering if anyone

knows of any fat free cheese alternatives(cheddar) and an oil free

margarine alternatice

 

Thanks,

Josh

[Guest guest]

Hi JoshAre you wanting the margarine for spreading on bread or for using in baking? On bread, you could use avocado or tahini or various natural nut butters (they're oil-free but not fat-free, obviously!). Bean spreads made without added oil, like hummus, are great on toast and in sandwiches. In baking, you can replace fats with applesauce or various fruit/vege purees.Best wishesaliceOn 29/12/2008, at 6:52 AM, Josh Plessinger wrote:Hi all I am fairly new to the group. I was wondering if anyone knows of any fat free cheese alternatives(cheddar) and an oil free margarine alternaticeThanks,Josh

[Guest guest]

ALice, Thanks so much for the tip. i didnt even think of that one. I have heard of vegi-kaas brand cheese alternatives but can't seem to find a place online to order it anywhere.-JOn Dec 28, 2008, at 1:09 PM, Alice Leonard wrote:Hi JoshAre you wanting the margarine for spreading on bread or for using in baking? On bread, you could use avocado or tahini or various natural nut butters (they're oil-free but not fat-free, obviously!). Bean spreads made without added oil, like hummus, are great on toast and in sandwiches. In baking, you can replace fats with applesauce or various fruit/vege purees.Best wishesaliceOn 29/12/2008, at 6:52 AM, Josh Plessinger wrote:Hi all I am fairly new to the group. I was wondering if anyone knows of any fat free cheese alternatives(cheddar) and an oil free margarine alternaticeThanks,Josh

[Guest guest]

>I was wondering if anyone knows of any fat free cheese alternatives( cheddar) and an oil free margarine alternaticeAlso, here's a recipe if you were wanting an oil free margarine to spread on bread, muffins, pancakes, waffles, etc. http://www.fatfree.com/recipes/fruits/corn-butter. Martha

[Guest guest]

Will give that a try Thank you

 

Carolyn

NZ

 

 

 

 

Martha

Monday, December 29, 2008 9:56 AM

Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

 

 

>I was wondering if anyone knows of any fat free cheese alternatives( cheddar) and an oil free margarine alternaticeAlso, here's a recipe if you were wanting an oil free margarine to spread on bread, muffins, pancakes, waffles, etc. http://www.fatfree.com/recipes/fruits/corn-butter. Martha

[Guest guest]

Soy-kaas? Not vegan. Has casein.On Sun, Dec 28, 2008 at 1:32 PM, Josh Plessinger <joshua.plessinger wrote:

 

 

ALice, Thanks so much for the tip. i didnt even think of that one. I have heard of vegi-kaas brand cheese alternatives but can't seem to find a place online to order it anywhere.-J

On Dec 28, 2008, at 1:09 PM, Alice Leonard wrote:

 

Hi JoshAre you wanting the margarine for spreading on bread or for using in baking? On bread, you could use avocado or tahini or various natural nut butters (they're oil-free but not fat-free, obviously!). Bean spreads made without added oil, like hummus, are great on toast and in sandwiches.

In baking, you can replace fats with applesauce or various fruit/vege purees.Best wishesalice

On 29/12/2008, at 6:52 AM, Josh Plessinger wrote:

 

Hi all I am fairly new to the group. I was wondering if anyone knows of any fat free cheese alternatives(cheddar) and an oil free

margarine alternaticeThanks,Josh

 

 

 

-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~Boston_Gothic

Boston_MysticBoston-Pagans

[Guest guest]

I've read that Vegi-Kaas is casein-free & is vegan....I believe it's

made by the same company as Soya Kaas which does have casein.

 

Sheri

 

 

, " Blue Rose " <bluerose156

wrote:

>

> Soy-kaas? Not vegan. Has casein.

>

>

[Guest guest]

Really? I've never seen or heard of it. I wish Whole Foods would carry it. They carry the rice cheese casein-free slices and Follow Your Heart--that's it.

On Mon, Dec 29, 2008 at 8:40 AM, moondance3591 <sheruntsch wrote:

I've read that Vegi-Kaas is casein-free & is vegan....I believe it'smade by the same company as Soya Kaas which does have casein.

Sheri , " Blue Rose " <bluerose156wrote:

>> Soy-kaas? Not vegan. Has casein.>>

---Check out our recipe files at http://www.fatfreevegan.com .

[Guest guest]

any idea where i can order it online?On Dec 29, 2008, at 8:40 AM, moondance3591 wrote:I've read that Vegi-Kaas is casein-free & is vegan....I believe it's made by the same company as Soya Kaas which does have casein. Sheri , "Blue Rose" <bluerose156 wrote:>> Soy-kaas? Not vegan. Has casein.> >

[Guest guest]

You're not really missing anything by not having the vegan cheeses. They really have little to no nutritional value. Sometimes they melt - sometimes they don't, even the Follow Your Heart which claims to melt all the time. I find making a cheezey sauce from nutritional yeast works and tastes great. There are cashews in this recipe and Earth Balance. I don't use the Earth Balance at all and start out with half the amount of cashews. Normally I end with that amount only ocasionally adding more. My kids LOVE this sauce for nachos. The recipe (follows) I use is for crock pot cooking but I normally make it on the stove top. I simply blend the ingredients and then put them in a saucepan and heat until the sauce reaches the consistency I want. I've never really used it for mac-n-cheeze so I have no idea how that turns out. It works great for grilled cheese sandwiches too.

 

 

God's Peace,Gayle"What is important is to keep learning, to enjoy challenge, and to tolerate ambiguity. In the end there are no certain answers." ~~ Martina Horner

 

 

 

Crock-Pot Mac-N-CheezeTurn crockpot on high. Blend the following ingredients in the blender for 2 minutes until smooth:1/2 cup very hot water1/2 cup raw cashewsAdd the following and blend another minute:1/3 cup nutritional yeast1/4 cup quick oats1 very small jar pimentos (about a Tbsp or two?)2 Tbsp. lemon juice1 teaspoon Umeboshi vinegar1 Tbsp. onion powder1 teaspoon garlic powder1 tsp. salt2 Tbsp. Earth Balance or other margarinePour into crockpot. Rinse blender with 2 1/2 cups water and add to cooker.Cook aprox 5 hours on low or 2 1/2 hours on high until sauce starts to boil in a few places around the edges. (If it isn't boiling on "low" after that time, turn to high.)If not already on high, turn heat to high and quickly add:1 1/2 cup uncooked macaroni, and 1/2 cup shredded vegan cheeze, and stir.Do this and re-cover as quickly as possible so it retains the heat.Cook on high for 40 more minutes (perfect time for while you make the rest of supper).Uncover, stir again and let sit for 10 minutes or so for sauce to thicken. (At this point sometimes if I want to "fuss" I'll put the crockery part of the cooker in the oven and melt some vegan cheese over top. Or put cracker crumbs on top if that's your thing).

[Guest guest]

I forgot to add that I don't add the vegan cheese either.

 

 

God's Peace,Gayle"What is important is to keep learning, to enjoy challenge, and to tolerate ambiguity. In the end there are no certain answers." ~~ Martina Horner

 

 

 

-

Gayle Nelson

Monday, December 29, 2008 10:14 AM

Re: Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

 

 

You're not really missing anything by not having the vegan cheeses. They really have little to no nutritional value. Sometimes they melt - sometimes they don't, even the Follow Your Heart which claims to melt all the time. I find making a cheezey sauce from nutritional yeast works and tastes great. There are cashews in this recipe and Earth Balance. I don't use the Earth Balance at all and start out with half the amount of cashews. Normally I end with that amount only ocasionally adding more. My kids LOVE this sauce for nachos. The recipe (follows) I use is for crock pot cooking but I normally make it on the stove top. I simply blend the ingredients and then put them in a saucepan and heat until the sauce reaches the consistency I want. I've never really used it for mac-n-cheeze so I have no idea how that turns out. It works great for grilled cheese sandwiches too.

 

 

God's Peace,Gayle"What is important is to keep learning, to enjoy challenge, and to tolerate ambiguity. In the end there are no certain answers." ~~ Martina Horner

 

 

 

Crock-Pot Mac-N-CheezeTurn crockpot on high. Blend the following ingredients in the blender for 2 minutes until smooth:1/2 cup very hot water1/2 cup raw cashewsAdd the following and blend another minute:1/3 cup nutritional yeast1/4 cup quick oats1 very small jar pimentos (about a Tbsp or two?)2 Tbsp. lemon juice1 teaspoon Umeboshi vinegar1 Tbsp. onion powder1 teaspoon garlic powder1 tsp. salt2 Tbsp. Earth Balance or other margarinePour into crockpot. Rinse blender with 2 1/2 cups water and add to cooker.Cook aprox 5 hours on low or 2 1/2 hours on high until sauce starts to boil in a few places around the edges. (If it isn't boiling on "low" after that time, turn to high.)If not already on high, turn heat to high and quickly add:1 1/2 cup uncooked macaroni, and 1/2 cup shredded vegan cheeze, and stir.Do this and re-cover as quickly as possible so it retains the heat.Cook on high for 40 more minutes (perfect time for while you make the rest of supper).Uncover, stir again and let sit for 10 minutes or so for sauce to thicken. (At this point sometimes if I want to "fuss" I'll put the crockery part of the cooker in the oven and melt some vegan cheese over top. Or put cracker crumbs on top if that's your thing).

[Guest guest]

I like Teese, actually. It actually makes a very good solid cheese!

 

Thanks for the recipe.

On Mon, Dec 29, 2008 at 10:14 AM, Gayle Nelson <dilemma5 wrote:

 

 

 

You're not really missing anything by not having the vegan cheeses. They really have little to no nutritional value. Sometimes they melt - sometimes they don't, even the Follow Your Heart which claims to melt all the time. I find making a cheezey sauce from nutritional yeast works and tastes great. There are cashews in this recipe and Earth Balance. I don't use the Earth Balance at all and start out with half the amount of cashews. Normally I end with that amount only ocasionally adding more. My kids LOVE this sauce for nachos. The recipe (follows) I use is for crock pot cooking but I normally make it on the stove top. I simply blend the ingredients and then put them in a saucepan and heat until the sauce reaches the consistency I want. I've never really used it for mac-n-cheeze so I have no idea how that turns out. It works great for grilled cheese sandwiches too.

 

 

God's Peace,Gayle " What is important is to keep learning, to enjoy challenge, and to tolerate ambiguity. In the end there are no certain answers. " ~~ Martina Horner

 

 

 

 

Crock-Pot Mac-N-CheezeTurn crockpot on high. Blend the following ingredients in the blender for 2 minutes until smooth:

1/2 cup very hot water1/2 cup raw cashewsAdd the following and blend another minute:1/3 cup nutritional yeast1/4 cup quick oats

1 very small jar pimentos (about a Tbsp or two?)2 Tbsp. lemon juice1 teaspoon Umeboshi vinegar1 Tbsp. onion powder1 teaspoon garlic powder1 tsp. salt2 Tbsp. Earth Balance or other margarine

Pour into crockpot. Rinse blender with 2 1/2 cups water and add to cooker.Cook aprox 5 hours on low or 2 1/2 hours on high until sauce starts to boil in a few places around the edges. (If it isn't boiling on " low " after that time, turn to high.)

If not already on high, turn heat to high and quickly add:1 1/2 cup uncooked macaroni, and 1/2 cup shredded vegan cheeze, and stir.Do this and re-cover as quickly as possible so it retains the heat.Cook on high for 40 more minutes (perfect time for while you make the rest of supper).

Uncover, stir again and let sit for 10 minutes or so for sauce to thicken. (At this point sometimes if I want to " fuss " I'll put the crockery part of the cooker in the oven and melt some vegan cheese over top. Or put cracker crumbs on top if that's your thing).

-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com

~Boston_GothicBoston_MysticBoston-Pagans

[Guest guest]

Is Teese a recipe?

 

God's Peace,

Gayle

 

-

Blue Rose

Monday, December 29, 2008 10:22 AM

Re: Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

 

I like Teese, actually. It actually makes a very good solid cheese!

 

Thanks for the recipe.

On Mon, Dec 29, 2008 at 10:14 AM, Gayle Nelson <dilemma5 (AT) verizon (DOT) net> wrote:

 

 

 

You're not really missing anything by not having the vegan cheeses. They really have little to no nutritional value. Sometimes they melt - sometimes they don't, even the Follow Your Heart which claims to melt all the time. I find making a cheezey sauce from nutritional yeast works and tastes great. There are cashews in this recipe and Earth Balance. I don't use the Earth Balance at all and start out with half the amount of cashews. Normally I end with that amount only ocasionally adding more. My kids LOVE this sauce for nachos. The recipe (follows) I use is for crock pot cooking but I normally make it on the stove top. I simply blend the ingredients and then put them in a saucepan and heat until the sauce reaches the consistency I want. I've never really used it for mac-n-cheeze so I have no idea how that turns out. It works great for grilled cheese sandwiches too.

 

 

God's Peace,Gayle"What is important is to keep learning, to enjoy challenge, and to tolerate ambiguity. In the end there are no certain answers." ~~ Martina Horner

 

 

 

Crock-Pot Mac-N-CheezeTurn crockpot on high. Blend the following ingredients in the blender for 2 minutes until smooth:1/2 cup very hot water1/2 cup raw cashewsAdd the following and blend another minute:1/3 cup nutritional yeast1/4 cup quick oats1 very small jar pimentos (about a Tbsp or two?)2 Tbsp. lemon juice1 teaspoon Umeboshi vinegar1 Tbsp. onion powder1 teaspoon garlic powder1 tsp. salt2 Tbsp. Earth Balance or other margarinePour into crockpot. Rinse blender with 2 1/2 cups water and add to cooker.Cook aprox 5 hours on low or 2 1/2 hours on high until sauce starts to boil in a few places around the edges. (If it isn't boiling on "low" after that time, turn to high.)If not already on high, turn heat to high and quickly add:1 1/2 cup uncooked macaroni, and 1/2 cup shredded vegan cheeze, and stir.Do this and re-cover as quickly as possible so it retains the heat.Cook on high for 40 more minutes (perfect time for while you make the rest of supper).Uncover, stir again and let sit for 10 minutes or so for sauce to thicken. (At this point sometimes if I want to "fuss" I'll put the crockery part of the cooker in the oven and melt some vegan cheese over top. Or put cracker crumbs on top if that's your thing).-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~Boston_GothicBoston_MysticBoston-Pagans

[Guest guest]

Teese a recipe? No. It's a vegan cheese.

On Mon, Dec 29, 2008 at 10:24 AM, Gayle Nelson <dilemma5 wrote:

 

 

Is Teese a recipe?

 

God's Peace,

Gayle

 

 

-

Blue Rose

 

Monday, December 29, 2008 10:22 AM

Re: Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

 

 

 

 

I like Teese, actually. It actually makes a very good solid cheese!

 

Thanks for the recipe.

On Mon, Dec 29, 2008 at 10:14 AM, Gayle Nelson <dilemma5 wrote:

 

 

 

You're not really missing anything by not having the vegan cheeses. They really have little to no nutritional value. Sometimes they melt - sometimes they don't, even the Follow Your Heart which claims to melt all the time. I find making a cheezey sauce from nutritional yeast works and tastes great. There are cashews in this recipe and Earth Balance. I don't use the Earth Balance at all and start out with half the amount of cashews. Normally I end with that amount only ocasionally adding more. My kids LOVE this sauce for nachos. The recipe (follows) I use is for crock pot cooking but I normally make it on the stove top. I simply blend the ingredients and then put them in a saucepan and heat until the sauce reaches the consistency I want. I've never really used it for mac-n-cheeze so I have no idea how that turns out. It works great for grilled cheese sandwiches too.

 

 

God's Peace,Gayle " What is important is to keep learning, to enjoy challenge, and to tolerate ambiguity. In the end there are no certain answers. " ~~ Martina Horner

 

 

 

 

Crock-Pot Mac-N-CheezeTurn crockpot on high. Blend the following ingredients in the blender for 2 minutes until smooth:

1/2 cup very hot water1/2 cup raw cashewsAdd the following and blend another minute:1/3 cup nutritional yeast1/4 cup quick oats

1 very small jar pimentos (about a Tbsp or two?)2 Tbsp. lemon juice1 teaspoon Umeboshi vinegar1 Tbsp. onion powder1 teaspoon garlic powder1 tsp. salt2 Tbsp. Earth Balance or other margarine

Pour into crockpot. Rinse blender with 2 1/2 cups water and add to cooker.Cook aprox 5 hours on low or 2 1/2 hours on high until sauce starts to boil in a few places around the edges. (If it isn't boiling on " low " after that time, turn to high.)

If not already on high, turn heat to high and quickly add:1 1/2 cup uncooked macaroni, and 1/2 cup shredded vegan cheeze, and stir.Do this and re-cover as quickly as possible so it retains the heat.Cook on high for 40 more minutes (perfect time for while you make the rest of supper).

Uncover, stir again and let sit for 10 minutes or so for sauce to thicken. (At this point sometimes if I want to " fuss " I'll put the crockery part of the cooker in the oven and melt some vegan cheese over top. Or put cracker crumbs on top if that's your thing).

 

-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~'>http://x-bluerose-x.livejournal.com~Boston_Gothic

Boston_MysticBoston-Pagans

 

 

-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com

~Boston_GothicBoston_MysticBoston-Pagans

[Guest guest]

Oh, okay. Not to insult anyone, but I looked it up on the internet. Like the other vegan cheeses, Teese lacks nutritional value (this one actually has none at all while some of the others have a negligible amount) and has 6 g fat per ounce (2 of which are saturated) and 160 mg sodium. That's too much for me on both counts without any redeeming value to make it worth my consuming. For me, the ingredients are a bit questionable too - not that they aren't vegan but I really don't like consuming corn maltodextrin and titanium dioxide. I also don't like the cost of any of the store bought vegan cheeses. It just seems that processed foods are so much less in everything except price and fat and/or sodium. In that respect, we're paying much more for much less quality.

 

God's Peace,

Gayle

 

-

Blue Rose

Monday, December 29, 2008 10:29 AM

Re: Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

Teese a recipe? No. It's a vegan cheese.

On Mon, Dec 29, 2008 at 10:24 AM, Gayle Nelson <dilemma5 (AT) verizon (DOT) net> wrote:

 

 

Is Teese a recipe?

 

God's Peace,

Gayle

 

 

-

Blue Rose

 

Monday, December 29, 2008 10:22 AM

Re: Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

 

 

 

 

I like Teese, actually. It actually makes a very good solid cheese!

 

Thanks for the recipe.

On Mon, Dec 29, 2008 at 10:14 AM, Gayle Nelson <dilemma5 (AT) verizon (DOT) net> wrote:

 

 

 

You're not really missing anything by not having the vegan cheeses. They really have little to no nutritional value. Sometimes they melt - sometimes they don't, even the Follow Your Heart which claims to melt all the time. I find making a cheezey sauce from nutritional yeast works and tastes great. There are cashews in this recipe and Earth Balance. I don't use the Earth Balance at all and start out with half the amount of cashews. Normally I end with that amount only ocasionally adding more. My kids LOVE this sauce for nachos. The recipe (follows) I use is for crock pot cooking but I normally make it on the stove top. I simply blend the ingredients and then put them in a saucepan and heat until the sauce reaches the consistency I want. I've never really used it for mac-n-cheeze so I have no idea how that turns out. It works great for grilled cheese sandwiches too.

 

 

God's Peace,Gayle"What is important is to keep learning, to enjoy challenge, and to tolerate ambiguity. In the end there are no certain answers." ~~ Martina Horner

 

 

 

Crock-Pot Mac-N-CheezeTurn crockpot on high. Blend the following ingredients in the blender for 2 minutes until smooth:1/2 cup very hot water1/2 cup raw cashewsAdd the following and blend another minute:1/3 cup nutritional yeast1/4 cup quick oats1 very small jar pimentos (about a Tbsp or two?)2 Tbsp. lemon juice1 teaspoon Umeboshi vinegar1 Tbsp. onion powder1 teaspoon garlic powder1 tsp. salt2 Tbsp. Earth Balance or other margarinePour into crockpot. Rinse blender with 2 1/2 cups water and add to cooker.Cook aprox 5 hours on low or 2 1/2 hours on high until sauce starts to boil in a few places around the edges. (If it isn't boiling on "low" after that time, turn to high.)If not already on high, turn heat to high and quickly add:1 1/2 cup uncooked macaroni, and 1/2 cup shredded vegan cheeze, and stir.Do this and re-cover as quickly as possible so it retains the heat.Cook on high for 40 more minutes (perfect time for while you make the rest of supper).Uncover, stir again and let sit for 10 minutes or so for sauce to thicken. (At this point sometimes if I want to "fuss" I'll put the crockery part of the cooker in the oven and melt some vegan cheese over top. Or put cracker crumbs on top if that's your thing).

-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~Boston_GothicBoston_MysticBoston-Pagans

 

 

 

-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~Boston_GothicBoston_MysticBoston-Pagans

[Guest guest]

thanks for everyones help i found this link i made mine with whole wheat flowerhttp://www.fatfreevegan.com/dressings/pizza_cheese.shtmlOn Dec 29, 2008, at 10:58 AM, Gayle Nelson wrote:Oh, okay. Not to insult anyone, but I looked it up on the internet. Like the other vegan cheeses, Teese lacks nutritional value (this one actually has none at all while some of the others have a negligible amount) and has 6 g fat per ounce (2 of which are saturated) and 160 mg sodium. That's too much for me on both counts without any redeeming value to make it worth my consuming. For me, the ingredients are a bit questionable too - not that they aren't vegan but I really don't like consuming corn maltodextrin and titanium dioxide. I also don't like the cost of any of the store bought vegan cheeses. It just seems that processed foods are so much less in everything except price and fat and/or sodium. In that respect, we're paying much more for much less quality. God's Peace,Gayle -Blue Rose Monday, December 29, 2008 10:29 AMRe: Re: Fat free- Cheese or and No Oil Butter alternativesTeese a recipe? No. It's a vegan cheese.On Mon, Dec 29, 2008 at 10:24 AM, Gayle Nelson <dilemma5 (AT) verizon (DOT) net>wrote:Is Teese a recipe? God's Peace,Gayle-Blue Rose Monday, December 29, 2008 10:22 AMRe: Re: Fat free- Cheese or and No Oil Butter alternativesI like Teese, actually. It actually makes a very good solid cheese! Thanks for the recipe. :)On Mon, Dec 29, 2008 at 10:14 AM, Gayle Nelson <dilemma5 (AT) verizon (DOT) net>wrote:You're not really missing anything by not having the vegan cheeses. They really have little to no nutritional value. Sometimes they melt - sometimes they don't, even the Follow Your Heart which claims to melt all the time. I find making a cheezey sauce from nutritional yeast works and tastes great. There are cashews in this recipe and Earth Balance. I don't use the Earth Balance at all and start out with half the amount of cashews. Normally I end with that amount only ocasionally adding more. My kids LOVE this sauce for nachos. The recipe (follows) I use is for crock pot cooking but I normally make it on the stove top. I simply blend the ingredients and then put them in a saucepan and heat until the sauce reaches the consistency I want. I've never really used it for mac-n-cheeze so I have no idea how that turns out. It works great for grilled cheese sandwiches too. God's Peace,Gayle"What is important is to keep learning, to enjoy challenge, and to tolerate ambiguity. In the end there are no certain answers." ~~ Martina Horner Crock-Pot Mac-N-CheezeTurn crockpot on high. Blend the following ingredients in the blender for 2 minutes until smooth:1/2 cup very hot water1/2 cup raw cashewsAdd the following and blend another minute:1/3 cup nutritional yeast1/4 cup quick oats1 very small jar pimentos (about a Tbsp or two?)2 Tbsp. lemon juice1 teaspoon Umeboshi vinegar1 Tbsp. onion powder1 teaspoon garlic powder1 tsp. salt2 Tbsp. Earth Balance or other margarinePour into crockpot. Rinse blender with 2 1/2 cups water and add to cooker.Cook aprox 5 hours on low or 2 1/2 hours on high until sauce starts to boil in a few places around the edges. (If it isn't boiling on "low" after that time, turn to high.)If not already on high, turn heat to high and quickly add:1 1/2 cup uncooked macaroni, and 1/2 cup shredded vegan cheeze, and stir.Do this and re-cover as quickly as possible so it retains the heat.Cook on high for 40 more minutes (perfect time for while you make the rest of supper).Uncover, stir again and let sit for 10 minutes or so for sauce to thicken. (At this point sometimes if I want to "fuss" I'll put the crockery part of the cooker in the oven and melt some vegan cheese over top. Or put cracker crumbs on top if that's your thing).-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~Boston_GothicBoston_MysticBoston-Pagans-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~Boston_GothicBoston_MysticBoston-Pagans

[Guest guest]

Right. I definitely wasn't claiming it was healthy; I was only stating that I like it in regards to vegan solid cheeses.Should you find a good vegan solid cheese that is healthier, do let me know.

On Mon, Dec 29, 2008 at 10:58 AM, Gayle Nelson <dilemma5 wrote:

 

Oh, okay. Not to insult anyone, but I looked it up on the internet. Like the other vegan cheeses, Teese lacks nutritional value (this one actually has none at all while some of the others have a negligible amount) and has 6 g fat per ounce (2 of which are saturated) and 160 mg sodium. That's too much for me on both counts without any redeeming value to make it worth my consuming. For me, the ingredients are a bit questionable too - not that they aren't vegan but I really don't like consuming corn maltodextrin and titanium dioxide. I also don't like the cost of any of the store bought vegan cheeses. It just seems that processed foods are so much less in everything except price and fat and/or sodium. In that respect, we're paying much more for much less quality.

 

God's Peace,

Gayle

 

-

 

Blue Rose

 

Monday, December 29, 2008 10:29 AM

Re: Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

Teese a recipe? No. It's a vegan cheese.

On Mon, Dec 29, 2008 at 10:24 AM, Gayle Nelson <dilemma5 wrote:

 

 

Is Teese a recipe?

 

God's Peace,

Gayle

 

 

-

 

Blue Rose

 

 

Monday, December 29, 2008 10:22 AM

Re: Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

 

 

 

 

I like Teese, actually. It actually makes a very good solid cheese!

 

Thanks for the recipe.

On Mon, Dec 29, 2008 at 10:14 AM, Gayle Nelson <dilemma5 wrote:

 

 

 

You're not really missing anything by not having the vegan cheeses. They really have little to no nutritional value. Sometimes they melt - sometimes they don't, even the Follow Your Heart which claims to melt all the time. I find making a cheezey sauce from nutritional yeast works and tastes great. There are cashews in this recipe and Earth Balance. I don't use the Earth Balance at all and start out with half the amount of cashews. Normally I end with that amount only ocasionally adding more. My kids LOVE this sauce for nachos. The recipe (follows) I use is for crock pot cooking but I normally make it on the stove top. I simply blend the ingredients and then put them in a saucepan and heat until the sauce reaches the consistency I want. I've never really used it for mac-n-cheeze so I have no idea how that turns out. It works great for grilled cheese sandwiches too.

 

 

God's Peace,Gayle " What is important is to keep learning, to enjoy challenge, and to tolerate ambiguity. In the end there are no certain answers. " ~~ Martina Horner

 

 

 

Crock-Pot Mac-N-CheezeTurn crockpot on high. Blend the following ingredients in the blender for 2 minutes until smooth:1/2 cup very hot water1/2 cup raw cashewsAdd the following and blend another minute:

1/3 cup nutritional yeast1/4 cup quick oats1 very small jar pimentos (about a Tbsp or two?)2 Tbsp. lemon juice1 teaspoon Umeboshi vinegar1 Tbsp. onion powder1 teaspoon garlic powder1 tsp. salt2 Tbsp. Earth Balance or other margarinePour into crockpot. Rinse blender with 2 1/2 cups water and add to cooker.Cook aprox 5 hours on low or 2 1/2 hours on high until sauce starts to boil in a few places around the edges. (If it isn't boiling on " low " after that time, turn to high.)If not already on high, turn heat to high and quickly add:1 1/2 cup uncooked macaroni, and 1/2 cup shredded vegan cheeze, and stir.Do this and re-cover as quickly as possible so it retains the heat.Cook on high for 40 more minutes (perfect time for while you make the rest of supper).Uncover, stir again and let sit for 10 minutes or so for sauce to thicken. (At this point sometimes if I want to " fuss " I'll put the crockery part of the cooker in the oven and melt some vegan cheese over top. Or put cracker crumbs on top if that's your thing).

-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~Boston_Gothic

Boston_MysticBoston-Pagans

 

 

 

-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~Boston_Gothic

Boston_MysticBoston-Pagans

 

 

 

-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~Boston_Gothic

Boston_MysticBoston-Pagans

[Guest guest]

Okay.

 

God's Peace,

Gayle

 

 

-

Blue Rose

Monday, December 29, 2008 11:02 AM

Re: Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

Right. I definitely wasn't claiming it was healthy; I was only stating that I like it in regards to vegan solid cheeses.Should you find a good vegan solid cheese that is healthier, do let me know.

On Mon, Dec 29, 2008 at 10:58 AM, Gayle Nelson <dilemma5 (AT) verizon (DOT) net> wrote:

 

Oh, okay. Not to insult anyone, but I looked it up on the internet. Like the other vegan cheeses, Teese lacks nutritional value (this one actually has none at all while some of the others have a negligible amount) and has 6 g fat per ounce (2 of which are saturated) and 160 mg sodium. That's too much for me on both counts without any redeeming value to make it worth my consuming. For me, the ingredients are a bit questionable too - not that they aren't vegan but I really don't like consuming corn maltodextrin and titanium dioxide. I also don't like the cost of any of the store bought vegan cheeses. It just seems that processed foods are so much less in everything except price and fat and/or sodium. In that respect, we're paying much more for much less quality.

 

God's Peace,

Gayle

 

 

-

Blue Rose

 

 

 

Monday, December 29, 2008 10:29 AM

Re: Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

Teese a recipe? No. It's a vegan cheese.

On Mon, Dec 29, 2008 at 10:24 AM, Gayle Nelson <dilemma5 (AT) verizon (DOT) net> wrote:

 

 

Is Teese a recipe?

 

God's Peace,

Gayle

 

 

-

Blue Rose

 

Monday, December 29, 2008 10:22 AM

Re: Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

 

 

 

 

I like Teese, actually. It actually makes a very good solid cheese!

 

Thanks for the recipe.

On Mon, Dec 29, 2008 at 10:14 AM, Gayle Nelson <dilemma5 (AT) verizon (DOT) net> wrote:

 

 

 

You're not really missing anything by not having the vegan cheeses. They really have little to no nutritional value. Sometimes they melt - sometimes they don't, even the Follow Your Heart which claims to melt all the time. I find making a cheezey sauce from nutritional yeast works and tastes great. There are cashews in this recipe and Earth Balance. I don't use the Earth Balance at all and start out with half the amount of cashews. Normally I end with that amount only ocasionally adding more. My kids LOVE this sauce for nachos. The recipe (follows) I use is for crock pot cooking but I normally make it on the stove top. I simply blend the ingredients and then put them in a saucepan and heat until the sauce reaches the consistency I want. I've never really used it for mac-n-cheeze so I have no idea how that turns out. It works great for grilled cheese sandwiches too.

 

 

God's Peace,Gayle"What is important is to keep learning, to enjoy challenge, and to tolerate ambiguity. In the end there are no certain answers." ~~ Martina Horner

 

 

 

Crock-Pot Mac-N-CheezeTurn crockpot on high. Blend the following ingredients in the blender for 2 minutes until smooth:1/2 cup very hot water1/2 cup raw cashewsAdd the following and blend another minute:1/3 cup nutritional yeast1/4 cup quick oats1 very small jar pimentos (about a Tbsp or two?)2 Tbsp. lemon juice1 teaspoon Umeboshi vinegar1 Tbsp. onion powder1 teaspoon garlic powder1 tsp. salt2 Tbsp. Earth Balance or other margarinePour into crockpot. Rinse blender with 2 1/2 cups water and add to cooker.Cook aprox 5 hours on low or 2 1/2 hours on high until sauce starts to boil in a few places around the edges. (If it isn't boiling on "low" after that time, turn to high.)If not already on high, turn heat to high and quickly add:1 1/2 cup uncooked macaroni, and 1/2 cup shredded vegan cheeze, and stir.Do this and re-cover as quickly as possible so it retains the heat.Cook on high for 40 more minutes (perfect time for while you make the rest of supper).Uncover, stir again and let sit for 10 minutes or so for sauce to thicken. (At this point sometimes if I want to "fuss" I'll put the crockery part of the cooker in the oven and melt some vegan cheese over top. Or put cracker crumbs on top if that's your thing).

-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~Boston_GothicBoston_MysticBoston-Pagans

 

 

 

-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~Boston_GothicBoston_MysticBoston-Pagans

 

 

 

-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com~Boston_GothicBoston_MysticBoston-Pagans

[Guest guest]

I have just cut out All cheese never miss it at all

 

Carolyn

 

 

 

Gayle Nelson

Tuesday, December 30, 2008 4:14 AM

Re: Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

 

 

You're not really missing anything by not having the vegan cheeses. They really have little to no nutritional value. Sometimes they melt - sometimes they don't, even the Follow Your Heart which claims to melt all the time. I find making a cheezey sauce from nutritional yeast works and tastes great. There are cashews in this recipe and Earth Balance. I don't use the Earth Balance at all and start out with half the amount of cashews. Normally I end with that amount only ocasionally adding more. My kids LOVE this sauce for nachos. The recipe (follows) I use is for crock pot cooking but I normally make it on the stove top. I simply blend the ingredients and then put them in a saucepan and heat until the sauce reaches the consistency I want. I've never really used it for mac-n-cheeze so I have no idea how that turns out. It works great for grilled cheese sandwiches too.

 

 

God's Peace,Gayle"What is important is to keep learning, to enjoy challenge, and to tolerate ambiguity. In the end there are no certain answers." ~~ Martina Horner

 

 

 

Crock-Pot Mac-N-CheezeTurn crockpot on high. Blend the following ingredients in the blender for 2 minutes until smooth:1/2 cup very hot water1/2 cup raw cashewsAdd the following and blend another minute:1/3 cup nutritional yeast1/4 cup quick oats1 very small jar pimentos (about a Tbsp or two?)2 Tbsp. lemon juice1 teaspoon Umeboshi vinegar1 Tbsp. onion powder1 teaspoon garlic powder1 tsp. salt2 Tbsp. Earth Balance or other margarinePour into crockpot. Rinse blender with 2 1/2 cups water and add to cooker.Cook aprox 5 hours on low or 2 1/2 hours on high until sauce starts to boil in a few places around the edges. (If it isn't boiling on "low" after that time, turn to high.)If not already on high, turn heat to high and quickly add:1 1/2 cup uncooked macaroni, and 1/2 cup shredded vegan cheeze, and stir.Do this and re-cover as quickly as possible so it retains the heat.Cook on high for 40 more minutes (perfect time for while you make the rest of supper).Uncover, stir again and let sit for 10 minutes or so for sauce to thicken. (At this point sometimes if I want to "fuss" I'll put the crockery part of the cooker in the oven and melt some vegan cheese over top. Or put cracker crumbs on top if that's your thing).

[Guest guest]

I actually find that the longer I am away from cheese (including the

vegan cheeses, which I agree are costly financially and not with great

nutritional value), the less I really feel a need for cheese. Its all

conditioning! Try removing the vegan cheese for one month.... and

see if you really NEED IT... or if its a want.......

 

The other day I made pizza with no vegan (or dairy, of course) cheese

on it. And it was great. I had to say to myself " so why do I think i

have to put cheese on it??? " .... because we have all been conditioned

to put cheese on everything..

 

The DAIRY LOBBY is a large large and powerfully influential group. We

have all bought into it. Just IMHO.

[Guest guest]

I don't think anyone really *needs* it more than they need any other luxury food item. I just like it. I enjoy making the occasional vegan quesadilla, eggplant parm, pizza, and nachos. They're not every day food items, but they're nice to have, like chocolate.

On Wed, Dec 31, 2008 at 11:19 AM, Tom Fronczak, LICSW <TJFronczak wrote:

 

I actually find that the longer I am away from cheese (including the

vegan cheeses, which I agree are costly financially and not with great

nutritional value), the less I really feel a need for cheese. Its all

conditioning! Try removing the vegan cheese for one month.... and

see if you really NEED IT... or if its a want.......-- AIM: A Blue Rose 156 YM: blue_rose_156http://x-bluerose-x.livejournal.com

~Boston_GothicBoston_MysticBoston-Pagans

[Guest guest]

I love my pizza, no cheese of any kind — I think I fully taste the other ingredients more now whereas cheese just blanketed over them making them just ‘lumps in the cheese’ -- now I really enjoy it more.

 

Anna

 

 

On 1/1/09 3:19 AM, " Tom Fronczak, LICSW " <TJFronczak wrote:

 

I actually find that the longer I am away from cheese (including the

vegan cheeses, which I agree are costly financially and not with great

nutritional value), the less I really feel a need for cheese. Its all

conditioning! Try removing the vegan cheese for one month.... and

see if you really NEED IT... or if its a want.......

 

The other day I made pizza with no vegan (or dairy, of course) cheese

on it. And it was great. I had to say to myself " so why do I think i

have to put cheese on it??? " .... because we have all been conditioned

to put cheese on everything..

 

The DAIRY LOBBY is a large large and powerfully influential group. We

have all bought into it. Just IMHO.

[Guest guest]

Think parmazan is ok, ???

 

Love the Veggies, will have to try one, I dont miss cheese at all, have found I pick stuff out of sanies if people put any on the table,

 

have you tried, Cucumber, onion, Tomatoes, green pepper, sprinlk over salt, then pour over till covered vinegar, leave for a few hours, I love it in Bread, can have it also with your salad

 

 

 

Coop

Thursday, January 01, 2009 12:58 PM

Re: Re: Fat free- Cheese or and No Oil Butter alternatives

 

 

I love my pizza, no cheese of any kind — I think I fully taste the other ingredients more now whereas cheese just blanketed over them making them just ‘lumps in the cheese’ -- now I really enjoy it more.AnnaOn 1/1/09 3:19 AM, "Tom Fronczak, LICSW" <TJFronczak (AT) aol (DOT) com> wrote:

I actually find that the longer I am away from cheese (including the vegan cheeses, which I agree are costly financially and not with great nutritional value), the less I really feel a need for cheese. Its all conditioning! Try removing the vegan cheese for one month.... and see if you really NEED IT... or if its a want.......The other day I made pizza with no vegan (or dairy, of course) cheese on it. And it was great. I had to say to myself "so why do I think i have to put cheese on it???".... because we have all been conditioned to put cheese on everything..The DAIRY LOBBY is a large large and powerfully influential group. We have all bought into it. Just IMHO.

[Guest guest]

you can actually substitute seasoned bread crumbs, whether storebought

or homemade for recipes that call for cheese like parmesean. small

amounts of vegan cheese are fine, you'll even find in italy that the

use of cheese on pizza is drastically less than americans use on

pizza. also, for things like nachos, other mexican foods, if you use

ff beans ( " refried " ) and flavorful things like peppers, sauteed corn &

spices, variety of veggies, you won't even miss the cheese.

 

 

 

, " Blue Rose " <bluerose156 wrote:

>

> I don't think anyone really *needs* it more than they need any other

luxury

> food item. I just like it. I enjoy making the occasional vegan

quesadilla,

> eggplant parm, pizza, and nachos. They're not every day food items, but

> they're nice to have, like chocolate.

>

> On Wed, Dec 31, 2008 at 11:19 AM, Tom Fronczak, LICSW

<TJFronczakwrote:

>

> >

> > I actually find that the longer I am away from cheese (including the

> > vegan cheeses, which I agree are costly financially and not with great

> > nutritional value), the less I really feel a need for cheese. Its all

> > conditioning! Try removing the vegan cheese for one month.... and

> > see if you really NEED IT... or if its a want.......

> >

>

>

>

> --

> AIM: A Blue Rose 156 YM: blue_rose_156

> http://x-bluerose-x.livejournal.com

> ~

> Boston_Gothic

> Boston_Mystic

> Boston-Pagans

>

[Guest guest]

In most places in Italy, a pizza without cheese is known as Pizza Marinara (Usually just sauce & crust and nothing else, though sometimes it has garlic or basil on it . I found myself eating this nearly every day we were in Italy, when we didn't have a kitchen to cook for ourselves, which was 2/3 of the time we were there). Often times, if you go to a place in Italy that has lunch counter style service, you don't even have to order an entire pizza to get it cheeseless - nearly every place we went had single slices of cheeseless pizza available (though one place in Montevarchi laughed at me when I asked for "pizza sense formaggio" (Pizza without cheese). Their response was, "Vendiamo soltanto la pizza REALE, con formaggio" (We only sell REAL pizza, with cheese). What did they know about what real pizza is? They were

Pakistani! Suffice it to say, we didn't eat there because they insulted both my intelligence and a simple request for pizza without cheese. Eating vegan in Italy was a bit challenging, and fat-free vegan probably moreso, but if you have a place to stay that has at least a stove and a refrigerator, you can do fairly well if you stick to eating mostly whole foods. Greece on the other hand was much more of a challenge than Italy was. I stuck to vegan but not fat free. I figured I was doing enough walking around and hiking (probably 10-12 miles a day!) that I could splurge a little Most places in the US may look at you weird when you order pizza without cheese, but they will do it, because that is what you ordered. Just make sure to ask about the crust-often times there will be dairy in it (And if it is a take out, make sure to look at your pizza before the delivery guy leaves or if you picked it up, before you leave the

restaurant)estrellas.seven <estrellas.seven"you'll even find in italy that the

use of cheese on pizza is drastically less than americans use on

pizza. "