[mythreesuns]

AndreaB, on Sep 18 2006, 04:32 PM, said:

That was on the yeast flakes thread that you asked that.

Doh!

AndreaB, on Sep 18 2006, 04:32 PM, said:

I'm not sure where you live but Fred Meyer/Krogers carries them in the natural food bulk isle. Wild Oats has them in the bulk isle. Co-op have them in the bulk section. Health food stores would probably be the same.

Um, what's a Kroger?

The only 2 choices I have for this kind of food (as far as I know) is Trader Joe's (small selection) or Whole Foods. Whole Foods does have something like a bulk section, so I'll check there. I didn't really know what I was looking for before so I just kept looking in the baking aisle.

AndreaB, on Sep 18 2006, 04:32 PM, said:

You don't have to use them but it gives the "cheese" a more cheesy flavor.

Well, now, that's the whole point, isn't it? I will most definitely NOT be going through all the trouble of blending up cashews if I'm not getting a cheesy flavor out of this whole process. I'm just not that curious. LOL

[AndreaB]

I haven't been in Trader Joes. Whole Foods is a pretty big store isn't it? They should be there. Get the large flakes if they have them. Although it really doesn't matter. They also have them at Wild Oats. Your smaller stores don't have them. Health foods stores might. You may even be able to get them online. Amazon seems to carry some harder to find items.

[AndreaB]

How about some more recipes.


Dream Cream Cheese from Guilt Free Gourmet by Vicki Griffin

2 c Blanced Almonds
2 Tb Emes Gelatin, unflavored
2 tsp Salt
2 Tb Lemon Juice
3 1/2 c Boiling water

Blend until very creamy and smooth.
Pour into bowl and chill until set.


Cracker Barrel Cheddar from Guilt Free Gourmet by Vicki Griffin

1/2 c Sesame Tahini (joyva brand is best)
1/4 c Lemon juice
4 Tb Nutritional Yeast Flakes
1/2 c Pimento
1 1/2 tsp Salt
1 tsp Onion powder
1/2 tsp Garlic powder
3 Tb Emes unflavored gelatin, dissolved in 1/2 C cold water

Bring an additional 1/2 C water to a boil.
Place ALL ingredients, including the gelatinn and boiling water, into a blender.
Blend thoroughly, until mixture is smooth and creamy.
Pour into a sprayed mold and refrigerate. A small bread pan works great for a mold.
When thoroughly chilled and set, turn out onto a dish.
Slices and melts well.

[burdee]

Thanks for more recipes, Andrea. I found the nutritional yeast at my local Fred Meyer. Which size flakes (medium or large) do you recommend. Sorry if you mentioned that in an earlier post in this topic, but I didn't want to reread the whole thing again. Also have you seen chickpea miso in any stores? My 'Uncheese' book recommends that in some of their recipes.
BURDEE

[AndreaB]

Burdee,

I haven't seen chickpea miso. I bought a used copy of the uncheese cookbook but haven't used it.

The size of the yeast flakes doesn't matter, they get blended up anyway.

[DawnS]

Thanks for posting the recipes (and for giving me the link to them on the other board)

I do have a question though...The gels I've found are corn based and regular gelatin is pork based...both are no-no's for me. Does anybody know whether agar agar would work in the cashew cheese recipe? I've never worked with it before, but from what I've read, it sounds like it should work like gelatin.

[AndreaB]

Dawn,

I have some agar agar that I use in bread instead of gelatin. Haven't tried it in the cheese but I don't see why it wouldn't work. I actually haven't made the cheese to set up for quite awhile as I've been using it with the other cheese sauce to make mac and cheese.

Here's a description (which you probably already now) from my cookbook.
Agar Agar (or kanten)
Pronounced "AH-ger. Comes from the algae "agar-agar." It is rich in calcium, iron, phosphorus, and vitamins. Used mainly as a thickener, agar is an excellent vegan substitute for gelatin, which is an animal product. Far superior to traditional gelatin, which offers few health benefits, it can be used in much the same way that gelatin is used. It comes in several forms--flakes, powder, or sticks, or bundles of strands. Available in most Asian food stores or natural food stores, but its likely to cost more in a natural food store. 1 stick = 3 Tbs (2 oz.) agar flakes = 3 tsp. agar powder = 24 strands.

If you make the cheese before I do let me know, and I'll do the same. I don't think I have enough agar agar right now though.

[Green12]

Thanks Andrea, for taking the time to post these!

Great recipes

[miamia]

AndreaB, on Sep 29 2006, 11:59 AM, said:

Dawn,

I have some agar agar that I use in bread instead of gelatin. Haven't tried it in the cheese but I don't see why it wouldn't work. I actually haven't made the cheese to set up for quite awhile as I've been using it with the other cheese sauce to make mac and cheese.

Here's a description (which you probably already now) from my cookbook.
Agar Agar (or kanten)
Pronounced "AH-ger. Comes from the algae "agar-agar." It is rich in calcium, iron, phosphorus, and vitamins. Used mainly as a thickener, agar is an excellent vegan substitute for gelatin, which is an animal product. Far superior to traditional gelatin, which offers few health benefits, it can be used in much the same way that gelatin is used. It comes in several forms--flakes, powder, or sticks, or bundles of strands. Available in most Asian food stores or natural food stores, but its likely to cost more in a natural food store. 1 stick = 3 Tbs (2 oz.) agar flakes = 3 tsp. agar powder = 24 strands.

If you make the cheese before I do let me know, and I'll do the same. I don't think I have enough agar agar right now though.

Andrea
which cheese recipe do you use for the macaroni and cheese

[AndreaB]

miamia, on Sep 29 2006, 06:31 PM, said:

Andrea
which cheese recipe do you use for the macaroni and cheese

Melted Cheese Sauce (I use with Sliceable cheese w/o gel for mac & cheese)

I use both those for mac and cheese but I make a lot. I usually do 2 of the melted cheese with 1 of the cashew cheese....that works for 2 lbs of pasta. So if you're making a pound of pasta then do split that. I've found that the two cheeses together have the best flavor (at least to us).

[DawnS]

AndreaB, on Sep 29 2006, 11:59 AM, said:

If you make the cheese before I do let me know, and I'll do the same. I don't think I have enough agar agar right now though.

I will :-) I've been working a lot lately, so it might be a while. And I saw agar agar flakes, but I think I'm gonna keep looking for powder. I'm also going to check an asian market...kind of expensive at the health food store. Thanks for the suggestions. It's nice to hear from folks that have been doing this longer than me! In fact, it's nice to "talk" to folks that even know what I'm talking about.

ooo...and mac and cheese? i just discovered a gluten free elbow macaroni i like. i did it with beef and gravy this week, but cheese?...it's a beautiful thought!!

[AndreaB]

Another recipe that we liked before going gluten free. Thanks to Tinkyada it's still doable.

Both recipes are from Guilt Free Gourmet by Vicki Griffin

Crunchy Noodle Casserole

1 lb noodles (bow-tie or seashell)
1 recipe Cashew Milk Gravey (see below)
3 Tb Chick-it Seasoning (also see below) Could sub mckays chicken seasoning or bill's best if you eat soy.
1 tsp Garlic powder OR 2 cloves, crushed
2 tsp Onion powder
3/4 C Frozen peas, uncooked
4 C Cornflakes, crushed or enough to cover bottom of dish and sprinkle top


Cashew Milk Gravy

3/4 C Raw cashews
5 C Water
1/4 C Cornstarch
1/2 tsp Salt
1/4 C Sesame Tahini


Cook noodles and drain water.
Make cashew milk gravy in blender. Use 1/2 c water called for first, blend, then add remainder.
Thicken milk gravy in a saucepan, stirring constantly.
Add milk gravy, peas, seasonings to noodles, and stir.
Cover bottom of casserole dish with crushed cornflakes.
Pour noodles into casserole dish and top with crushed cornflakes.
Bake at 350 until heated through and bubbly. Corn flakes should be lightly browned.



Chick It Seasoning

Blend;

1/4 C Salt
1/2 C Nutritional Yeast Flakes
1/4-1/2 tsp Tumeric
1/2-1 tsp Garlic Powder
1 Tb Onion Powder
1/2 tsp Marjoram
1/2 tsp Sage or Summer Savory
1 Tb Parsley


Blend thoroughly to a powder-like consistency.
Store in a sealed container in the refrigerator.

[EEKid]

Thank you sooo much for all of your recipes I have a child with Eosinophilic Esophagitis (an allergic reaction in the esophagis, rather than the digestion tract , very similar to Cialic) and it is very difficult to find child-pleasing recipes. Your resipes are a Godsend.

Thanks

[AndreaB]

You're welcome!

If you can think of anything you might like me to try and find in the cookbooks I have, let me know.

[AndreaB]

This isn't the same as the real thing but was our favorite vegan recipe. You can use the typical cinnamon, nutmeg instead of the coriander, cardomom.

Pumpkin Pie - 2 from Country Cabin Cooking by Alison & Emily Waters

1/2 c cashews
3/4 c water
1/2 c dates
1 c boiling water
1 1/2c pumpkin puree
1/2 t salt
1 t vanilla
1/3 c honey
1 t coriander
1 t cardamom
1/8 t ginger
1/2 c cornstarch

Whiz cashews and water in blender.
Soften dates in boiling water and put in blender with remaining ingredients. Blend well.
Pour into crust.
Bake at 350 for 1 hour or until center is set.