cheesy vegetarians/ recipe

[Guest guest]

, " daveo " <daveo@m...> wrote:

>

> For about 3 months, I made my usual Friday night pizza using soy

cheese. I

> labored to collect the varieties of taste I liked and then grated

them to

> freeze, so that pizza making would not be such a giant chore. I

found that

> the soy cheeses available around 1998 did not cook well in the

oven. I

> could not duplicate the blended cheese tastes I had grown to love,

and there

> seemed to be way too much residual oil.

>

> I'd be interested to hear of other more recent cooking experiences

with

> pizza and soy cheese.

>

> DaveO

 

I like to use Veggie Shreds, Mozarella flavor, or the Mozarella

slices. I think Galaxy makes them? not sure...I'd have to go look a

the label. Yes, it does contain casien. No, it doesn't have the

flavor of real cheese, like any of the soy substitutes for meat or

otherwise, it's an acquired taste. Personally I find it best to use

the soy meat and cheese substitues sort of as a " garnish " , rather

than making them the main focus in a dish, pizza included. As for

oil, unlike regular cheese it is not at all oily, has just enough to

melt a little. Sometimes I also use tofu " ricotta " , which I make

(recipe below). It's yummy, when mixed with vegetables. I use it

for alot of Italian dishes like lazagne, stuffed shells, etc. No, it

doesn't melt. It just gets hot and yummy. It's different.

 

TOFU RICOTTA - makes about 3 1/2 cups

 

2 12.3 ounce boxes extra-firm silken tofu

1/2 cup plus 2 Tbsp. raw cashew pieces, finely ground

2 Tbsp. plus 1 tsp. lemon juice

1/2 tsp. salt

 

Process in food processor. Scoop into container and refrigerate to

firm up.

[Guest guest]

Thanks, Cheryl. I'll comment on your suggestions when I try them.

 

DaveO

 

 

 

cheryll <naturalist_44240

[naturalist_44240]

 

> I'd be interested to hear of other more recent cooking

> experiences with pizza and soy cheese.

>

> DaveO

 

I like to use Veggie Shreds, Mozarella flavor, or the Mozarella

slices. I think Galaxy makes them? not sure...I'd have to go look a

the label. Yes, it does contain casien. No, it doesn't have the

flavor of real cheese, like any of the soy substitutes for meat or

otherwise, it's an acquired taste. Personally I find it best to use

the soy meat and cheese substitues sort of as a " garnish " , rather

than making them the main focus in a dish, pizza included. As for

oil, unlike regular cheese it is not at all oily, has just enough to

melt a little. Sometimes I also use tofu " ricotta " , which I make

(recipe below). It's yummy, when mixed with vegetables. I use it

for alot of Italian dishes like lazagne, stuffed shells, etc. No, it

doesn't melt. It just gets hot and yummy. It's different.

 

TOFU RICOTTA - makes about 3 1/2 cups

 

2 12.3 ounce boxes extra-firm silken tofu

1/2 cup plus 2 Tbsp. raw cashew pieces, finely ground

2 Tbsp. plus 1 tsp. lemon juice

1/2 tsp. salt

 

Process in food processor. Scoop into container and refrigerate to

firm up.