|
||||||||||||||||||
 |
From: Bryanna (NewVeggies.vegsource.com)
This is my recipe for "melty cheeze" that I prefer to any hard homemade or commercial vegan "cheese (it's cheap too!). This is really low in fat. BRYANNA’S MELTY PIZZA CHEEZE (AND VARIATIONS) (SOY-FREE) This makes great grilled cheeze sandwiches and quesadillas , and can be used to make cheeze sauce (just add non-dairy milk to taste). The nutritional yeast adds protein and lots of B-complex vitamins! (1/4 c. contains about 58 calories and 2.6 g fat, with oil. Made with tahini, the calories are slightly lower and fat is about 1.6 g per 1/4 c..) Place the water, yeast, cornstarch, flour, lemon juice, salt, and garlic granules in blender and blend until smooth. Pour the mixture into a small saucepan or medium microwave-proof bowl or beaker. Stir over medium heat until it starts to thicken, then let bubble 30 seconds and whisk vigorously, OR microwave on HI 2 minutes, whisk, then microwave at 50 percent power (MED) for 2 minutes, and whisk again. Whisk in the water and optional oil (this adds richness and helps it melt better, and still comes out to only 2.6 g fat per 1/4 c.). Drizzle immediately over pizza or other food and broil or bake until a skin forms on top; or refrigerate in a small rigid plastic covered container (round, square, rectangular, or wedge-shaped in a storage container meant for a piece of pie) for up to a week. It will get quite firm upon chilling, but will still be spreadable. You can spread the firm cheeze on bread or quesadillas for grilling, or heat it to spread more thinly on casseroles, etc.. VARIATIONS: MELTY CHEDDA CHEEZE: Use 1/3 c. nutritional yeast flakes and add 1/4 tsp. EACH paprika and mustard powder. Use only 1/4 tsp. salt and add 1 T. light soy or garbanzo miso to the blended mixture. MELTY JACK CHEEZE: Omit the oil; instead, add 1 T. tahini to the blender mixture. MELTY SUISSE CHEEZE: Omit the oil and use only 1/4 tsp. salt. Add 1 T. tahini and 1 T. light soy or chickpea miso to the blended mixture. SMOKY CHEEZE: To the basic recipe or any of the above variations, add 1/8 tsp. liquid smoke. "BLUE" CHEEZE: Use basic recipe, and omit oil. Use only 1/4 tsp. salt. Add 1 T. tahini and 4 squares of white Chinese fermented bean curd(doufu-ru; purchase in a Chinese market) to the blended mixture. (see notes in recipe above) CHEEZE SAUCE, RAREBIT, OR FONDUE: Add 1- 1 and 1/4 c. non-dairy "milk, dry white wine, or beer (can be dealcoholized) to any of the cheeze variations (try to use the Suisse for fondue, and the Chedda for Rarebit). You may add a pinch of nutmeg and white pepper. Taste for salt. FOR A NACHO SAUCE you can add drained canned black beans, chopped jalapeños or other chiles, chopped olives, a pinch of cumin, etc., using Jack or Chedda. To other sauces you can add some chopped vegetarian "ham" or "back bacon", or soy bacon chips.
|
