melty pizza cheese (recipe review) Hi Shawn

[Guest guest]

I'm trying it soon. So many recipes so little time for me. Next weekend Mo my

nephew has 15 buddies over so I can test lots on them but remember those guys

will eat anything...LOL No, really they do beg for my vegetarian dishes. Donna

subprong <subprong wrote:Excellent. I'm glad you enjoyed it, Susie.

I've gotten so many recipes (and

recipe ideas) from you in the past it's ridiculous so I'm glad by merely

posting this you ended up trying and liking it. It's addicting if you ask

me.

 

Pretty good timing too since you are off the real stuff. I actually skipped

out this past week on buying a block of real cheese. Woohoo.

 

S. " vegan cheese pusher "

 

On 8/12/05, artichoke72x> wrote:

>

> I made this vegan cheese recipe that Shawn posted

> recently and must say that I'm totally hooked on

> it....it's good (and addicting) stuff. I made nachos

> with it and they were so good. I have been off of

> dairy for 3 months now and am very happy to have found

> this easy sub. I'm looking forward to making different

> variations of this recipe and experimenting with ways

> to use it. Thanks Shawn for posting this.

>

> Susie

>

>

> From Bryanna Clark Grogan's 20 Minutes to Dinner:

>

> Melty Pizza Cheese

> Makes 1 1/4 cups/5 servings

>

> 1 c. water

> 1/4 c. nutritional yeast

> 2 T. cornstarch

> 1 T. flour

> 1 tsp. lemon juice

> 1/2 tsp. salt

> 1/4 tsp. garlic granules

> OPTIONAL: 4 tsp. calcium carbonate powder

> 2 T. water

> OPTIONAL: 1 T. canola oil

> (my addition - 1/4 tsp. turmeric)

>

> Place all ingredients, except the 2 T. water and

> additional oil, in a blender/processor and blend until

> smooth. Pour the mixture into a small saucepan and

> stir over medium heat until it starts to thicken, then

> let it bubble for 30 seconds. Whisk vigorously.

>

> Or pour the mixture into a microwave-proof bowl; cover

> and cook on high for 2 minutes. Whisk, then microwave

> for 2 more minutes, and whisk again.

>

> Whisk in the water and optional oil. The oil adds

> richness and helps it melt better, but the cheese

> still only contains 2.6 g. of fat per 1/4 cup.

>

> Drizzle immediately over pizza or other food, and

> broil or bake until a skin forms on top.

> Alternatively, refrigerate in a small, covered plastic

> container for up to a week. It will become quite firm

> when chilled but will still remain spreadable. You can

> spread the firm cheese on bread or quesadillas for

> grilling, or heat it to spread more thinly on

> casseroles, etc.

>

> Variations

>

> Melty Jack Cheese: Omit the oil and add 1 T. tahini to

> the blender mixture

>

> Melty Suisse Cheese: Omit the oil and use only 1/4

> tsp. salt. Add 1 T. tahini and 1 T. light soy or

> chick-pea miso to the blended mixture

>

> Melty Cheddar Cheese: Use 1/3 c. nutritional yeast

> flakes and add 1/4 tsp each sweet Hungarian paprika

> and mustard powder. Use only 1/4 tsp. salt and

> add 1 T. light soy of chick-pea miso to the blended

> mixture

>

> Smoky Cheese: To the basic recipe or any of the above

> variations, add 1/8 tsp. liquid smoke

>

> Cheese Sauce, Rarebit, or Fondue: Add 1 cup to 1 1/4

> cup non-diary milk, dry white wine, or beer (can be

> non-alcoholic) to any of the cheese variations.

> (Try using the Suisse for fondue and the Cheddar for

> Rarebit). You may add a pinch of nutmeg and white

> pepper. Add salt to taste.

>

> Nacho Sauce: You can add drained

> other chiles, chopped olives, a pinch of cumin, etc.,

> using Jack or Cheddar as a base.

>

>

>

 

 

 

[Guest guest]

Dang!! You are gonna be busy, Donna. Tell us what buffet you come up with.

It sounds like it's gonna be alot.

 

S.

 

On 8/13/05, GeminiDragon wrote:

>

>

> I'm trying it soon. So many recipes so little time for me. Next weekend Mo

> my nephew has 15 buddies over so I can test lots on them but remember those

> guys will eat anything...LOL No, really they do beg for my vegetarian

> dishes. Donna

> subprong <subprong wrote:Excellent. I'm glad you enjoyed it,

> Susie. I've gotten so many recipes (and

> recipe ideas) from you in the past it's ridiculous so I'm glad by merely

> posting this you ended up trying and liking it. It's addicting if you ask

> me.

>

> Pretty good timing too since you are off the real stuff. I actually

> skipped

> out this past week on buying a block of real cheese. Woohoo.

>

> S. " vegan cheese pusher "

>

>

 

 

 

[Guest guest]

I make them 2 lb packages of spaghetti and every single one loves the TVP in it.

They love verde enchiladas and I stuff them with olives, rice, beans, etc.

There is only one that doesn't eat olves so I'm going to call him

Chanda-Man....LOL They all love my Big Sur Hippie browines, one guy is 1/2 East

Indian and 1/2 Mexican so he's in heaven with the enchiladas and hummus on pita

chips...........I'll have to get my recipes together and try a few new things.

I love cooking for those guys, this is the burger King Taco Bell eating crew,

they are so grateful for good food, they also fix things around the house and

move furniture for me. (:- )))) I'll keep you all posted on recipes....Donna

 

subprong <subprong wrote:Dang!! You are gonna be busy, Donna. Tell us

what buffet you come up with.

It sounds like it's gonna be alot.

 

S.

 

On 8/13/05, GeminiDragon wrote:

>

>

> I'm trying it soon. So many recipes so little time for me. Next weekend Mo

> my nephew has 15 buddies over so I can test lots on them but remember those

> guys will eat anything...LOL No, really they do beg for my vegetarian

> dishes. Donna

> subprong <subprong wrote:Excellent. I'm glad you enjoyed it,

> Susie. I've gotten so many recipes (and

> recipe ideas) from you in the past it's ridiculous so I'm glad by merely

> posting this you ended up trying and liking it. It's addicting if you ask

> me.

>

> Pretty good timing too since you are off the real stuff. I actually

> skipped

> out this past week on buying a block of real cheese. Woohoo.

>

> S. " vegan cheese pusher "

>

>