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Colby Cheez
The Ordinary Vegetarian
from The Ultimate Uncheese Cookbook by Jo Stepaniak
(published by permission of BookPubCo.)
From FD: I used to make this very cheese, this recipe is jazzed up, I like it
1-1/2 cups water
5 tbsp agar flakes, or 1-1/2 tbps agar powder
1/2 cup roasted red peppers (skin and seeds removed), or pimento pieces
1/2 cup raw cashews or skinless Brazil nuts
1/4 cup nutritional yeast flakes
3 tbsp fresh lemon juice
2 tbsp tahini
2 tsp onion Powder
1 tsp salt
1/4 tsp garlic powder
1/4 tsp mustard powder
Lightly oil a 3-cup plastic storage container and set aside. Combine the water and agar in a small saucepan and bring to a boil. Reduce the heat and simmer, stirring often, until dissolved, about 5 to 10 minutes. Transfer to a blender and add the remaining ingredients. Process several minutes until completely smooth, scraping down the sides of the blender jar as necessary. Pour into the prepared container and cool uncovered in the refrigerator. When completely cool, cover and chill several hours or overnight. To serve, turn out of the container and slice. Store leftovers covered in the refrigerator. Will keep 5 to 7 days.
Garden Burger ( Labor intensive, buy my favorite )
Servings: 6
Ingredients
1/8 serving(s) Bulgar Wheat,
1 pound(s) mushroom(s)
1 cup(s) onion(s)
1/2 cup(s) rolled oats
1 2/3 cup(s) cooked brown rice
1/2 cup(s) shredded fat-free mozzarella cheese
2 Tbsp cheddar, shredded fat free
2 Tbsp 1% low-fat cottage cheese
1 tsp table salt
1 tsp garlic powder
1 1/8 tsp black pepper
2 Tbsp cornstarch
3/4 cup(s) water, Boiling
Instructions
Add the boiling water to the Bulgar wheat in a small bowl and let sit for about an hour. The wheat will swell to about double in size. Steam the quartered mushrooms for about ten minutes or until tender. Remove and steam onions for about ten minutes or until they become translucent. Keep these two ingredients separated and set them aside. Add 1/2 cup water to the oats and let them soak for about ten minutes. Drain any excess water from the Bulgar wheat and oats, then combine the grains with the mushrooms, rice,cheeses and spices in a food processor and pulse four or five times until ingredients are chopped fine but not pureed. Pour the mixture in a bowl and add the steamed onion and cornstarch, blending well. Preheat oven to 300 degrees. Spray a large skillet with olive oil cooking spray and place it over medium low heat. Measure a 1/2 cup of the patty mixture at a time into the pan and shape with a spoon into a 3" round patty that is about 1/2" thick. Cook for two to four minutes per side or until light brown on the surface. When all of the patties have been browned,arrange them on a lightly sprayed baking sheet and bake them for 2 0 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time. Patties may be frozen once they have cooled.
Mock Mayonnaise
Below is a recipe for a Vegan Mayo, the author was not sure how fatty it was and suggested if the fat was high, to stay with vegenaise, my analysis from Nutrition.com follows, but it's only 1 gram of fat per serving, about a tablespoon ..
Submitted by: Jenni Billings
Source: CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian Recipes
I HAVE NO idea what the fat content is for this one.. but someone was looking for a vegan mayo substitute.. here is one recipe.
5 ounces firm tofu
3 ounces regular tofu or soft tofu
2 tablespoons lemon juice
1 1/2 tablespoons sugar
1 clove garlic -- minced
1/2 tablespoon almond butter
1/2 tablespoon salt
In a blender or food processor, blend all ingredients until smooth. Serve immediately or refrigerate and serve cold.
Yield: "1 1/4 cups"
