Guest guest Posted January 10, 2006 Report Share Posted January 10, 2006 --- here's a vegan version of feta cheese. I have not tried it so can't vouch if it tastes similar but her other recipes are almost all dead-ringers for dairy version : ). if someone tries it, let me know how it turns out--I'm really curious : ). Bryanna's Quick Tofu Feta 6 oz firm tofu, crumbled 1 tsp agar powder (or 2 tbsp flakes) 2 tbsp water 1/2 tsp sugar 1 tbsp neutral-tasting cooking oil 1 1/4 tsp salt 1/2 tbsp light miso 3 tbsp fresh lemon juice blend tofu, agar, water, sugar, oil, and salt in food processor till smooth. place mixture in heavy-bottomed small saucepan and stir over medium heat till it bubbles for a few minutes and thickens. whisk miso and lemon juice into cooked mixture. pour into a flat container, cover, and chill till firm. cut into squares. to store, make a fairly salty brine of salt and water (about 1 tbsp salt per cup of water) boiled together for 5 minutes, cool it, and pour it into a covered container in the refirgerator in this brine. ***now I suppose you could do some additions with herbs or such depending on flavor you are looking for : )*** Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2006 Report Share Posted January 10, 2006 --- I forgot to mention with the recipe that it's supposed to be able to melt and she suggests using it to stuff grape leaves or coat with seaoned breadcrumbs and fry in a little oil : ). recipe yields 1 1/2 c. " feta " . enjoy : ).......... Anne PS--will look up some of her vegan cheese recipes. I don't have the Uncheese Cookbook so if I post some of this other author's recipes--I would be interested in how the ingredients compare. Quote Link to comment Share on other sites More sharing options...
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