10 egg recipes,uncheeese, Memorial Day

[Guest guest]

Gawd... can't believe I saw a recipe for French Toast calling for 10 eggs, 1.5

cups milk, a cup of sugar.... the heart attack special.. guess the syrup will

help it go down before the pancreas screams for a medic. It's not just a

" vegan " issue; that kind of recipe is just unbelievably loaded with saturated

fat, cholesterol, and sugar. SO-ooooo unhealthy.

 

Anyway, " Uncheese " recipes do vary in effect, success, and reliablity, but I've

found by having tried just about everything at one time or another, that a lot

has to do with one's expectations. In my experience, rarely, will I be able to

make a " hard " cheese (not wishing to spend so much on agar-agar which some

people swear by). BUT, cheese spreads, mac'n'cheese, and a decent thick pizza

cheese are quite doable. Once I got the " hard cheese " thing outta my system, no

problemo.

 

Stephaniak's books (Uncheese and Uncheese) have much going for them, and she

definitely broke new ground. Her mac'n'cheese was decent, but I LOVE the one

that Bryanna does in " Almost no-fat veg'n cooking " using steamed

potato/carrot/tofu/nutritional yeast to make the sauce. Works very well. A

good " Nutritonal Yeast Cheese " sauce (Bryanna Clark Grogan's, Joanne's, Burke's,

and others... do a websearch) is useful in your cooking armament: with pasta,

lasagna, tortilla casseroles, quesadillas, on veggie or potatoes, and so on.

Downside is that nutritional yeast tends to be expensive (around $6 to $7 a

lb.). That b12 taste is wonderful and I know of no other vegan way to dupe it.

 

James Burke (the monk) has some excellent cheese-type sauces (I use his

flour/nutritional yeast/corn starch " pizza " sauce often, but it is NOT a firm

thick gooey cheese... you con't get that unless you get commerical vegan cheese

stuff, or so I believe). Burke's book is: " Simply Heavenly " is one of my

all-time favorites for ingenuity, simple recipes, wide-range, and superb sauces

of all kinds (let alone, wheat gluten broths). He does the cashew sauce things,

too. Highly recommended book and very practical recipes (he's the main cook at

a monestary, so it makes sense).

 

Again, it's been my experience that trying to duplicate hard or gooey cheese is

a mistake. Adapt/evolve to like thick sauces and you'll do fine (think taste

over texture). Another tip: when using some of the soy cheeses (vegan) that tend

to dry out when making a pizza, put the cheeze UNDER the sauce.... really works!

Picked that up from a great little Italian place in Cleveland Park area (off DC

Metro Line, Washington). " Follow Your Heart " vegan cheese is great, but short

shelf life... grate and store in plastic bags in freezer to use when needed.

 

Memorial Day: carefully watching, hydrating, and nuturing some 25 plants put in

the ground the past few days (annual/perennial mostly to attrack butterflies

birds), photographing the chipmunks, rabbits, butterflies, finches, and

squirrels that have shown up believing the new dug up ground, mushroom

compost/soil and plants are a new buffet set out for them alone, digging a large

plot for some 26 tomato plants that just HAVE to get into the ground, laying

plans out for transplanting the plants under lights right now (Armenian

cucumbers, chinese cabbage, misc. basil, peppers), and planting greens mix,

sage, more basil, maybe some more chard, under lights for later transplanting.

 

Then there's the online stuff.....

 

Reward will be vegan pizza, red wine, animation festival DVD tonight, and

ignoring the smell of burnt animal corpses from around the countryside here on

grills... oh well... the wine will help much.

 

Best to all, Mark

http://www.soulveggie.com

[Guest guest]

Mark - 10 eggs, huh? I've always wondered about the first caveman/woman

who tried these things....eggs, milk, etc. What were the circumstances?

 

Thanks for your input on this. I really have been wondering about this -

some folks love the Uncheese books and others just hate it. You have put

this into perspective, which was much needed. It's really all about

your/our expectations. Fake anything will be just that: Fake. It can't

taste like, have the same texture, the same mouth feel, as the original

simply because it isn't.

 

I have Burke's book which I came so-o-o close to giving away earlier this

year. I had been a non-veg for years before I came back to the fold about

a month ago. I still remember having that book in my hand (along with a

few other vegetarian titles) and then deciding no...I would keep all of

them. At the time I had no intentions of making a shift in my eating

habits....and here I am! I guess someone upstairs has a sense of humor.

 

Jeanne

 

>Message 23

> " Mark Sutton " soulveggie

> Mon May 29, 2006 7:49am(PDT)

>Re: 10 egg recipes,uncheeese, Memorial Day

>

>

>Anyway, " Uncheese " recipes do vary in effect, success, and reliablity, but

>I've found by having tried just about everything at one time or another,

>that a lot has Stephaniak's books (Uncheese and Uncheese) have much going

>for them, and she definitely broke new ground. Her mac'n'cheese was

>decent, but I LOVE the one that Bryanna does in " Almost no-fat veg'n

>cooking " using steamed potato/carrot/tofu/nutritional yeast to make the

>sauce. Works very well. A good " Nutritonal Yeast Cheese " sauce (Bryanna

>Clark Grogan's, Joanne's, Burke's, and others... do a websearch) is useful

>in your cooking armament: with pasta, lasagna, tortilla casseroles,

>quesadillas, on veggie or potatoes, and so on. Downside is that

>nutritional yeast tends to be expensive (around $6 to $7 a lb.). That b12

>taste is wonderful and I know of no other vegan way to dupe it.

>

>James Burke (the monk) has some excellent cheese-type sauces (I use his

>flour/nutritional yeast/corn starch " pizza " sauce often, but it is NOT a

>firm thick gooey cheese... you con't get that unless you get commerical

>vegan cheese stuff, or so I believe). Burke's book is: " Simply Heavenly "

>is one of my all-time favorites for ingenuity, simple recipes, wide-range,

>and superb sauces of all kinds (let alone, wheat gluten broths). He does

>the cashew sauce things, too. Highly recommended book and very practical

>recipes (he's the main cook at a monestary, so it makes sense).

>

>Best to all, Mark

>http://www.soulveggie.com

>