Tag Archives: cheese

Jun 22 2012
6 Comments
Snacks, Thoughts

Move over lunch meat, it’s TEMPEH!

Tempeh is a vegan food product made from fermented soybeans. Before you turn your nose up at the idea of something being fermented, remember you’ve probably eaten a number of other fermented products including all alcohol, leavened bread, yogurt, buttermilk and cheeses. Fermentation adds a number of unique compounds not normally abundant in soy, in particular B vitamins. Vegans don’t always get enough B vitamins so it’s good to know good sources of these crucial nutrients along with protein, iron, calcium and trace nutrients like isoflavones and flavones that studies suggest may have preventative effects for heart disease and cancer.

We’re eating some tempeh that I see at a lot of supermarkets here in South Florida. It’s pre-marinated in a variety of flavors. We especially like this one (shown below)

I usually treat it like bacon except that it’s actually good for you.

I browned it lightly in a non-stick skillet and wrapped it up in a cabbage leaf with greens, bell pepper, and some Follow Your Heart sesame miso dressing that we’ve been enjoying for salads.

I’m a big fan of tempeh and I hope you’ll get to know it a little better if you’re not friendly already. It’s awesome!

This is Christie, signing off.

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Jun 19 2012
5 Comments
Cooking, Lazy Vegan

The other Lazy Vegans: Macaroni and “Cheese”… and PEAS!

This is a post about a product that I really love:Leahey Gardens Mac&Cheese. I love this product because it’s quick, easy and delicious.

They make gluten-free and regular and it’s the answer for your friend who “can’t live without” macaroni and cheese in a box. Brent and I have a twist on this recipe because even though it’s pretty good for you right out of the box, we like vegetables.

I add peas… about 1 and a half cups. I also add a generous dash of flake red pepper and Italian seasoning when preparing the cheese sauce. This recipe is also very good prepared with water, for the record. This means it’s great for travel anywhere with a microwave.

This is the finished product, ready to be enjoyed. It’s already rich in B vitamins thanks for nutritional yeast in the sauce and the peas add a whollop of protein. Enjoy!

This is Christie and Brent, signing off!

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Jun 07 2012
4 Comments
Thoughts

Milk : It does a body bad.

In a discussion with a fellow student at BJJ, they admitted that they knew that consuming meat was not in line with what they thought was right. They also stated that in addition to meat, they’d be fine saying goodbye to cheese. But what made me cock an eyebrow was when they said ‘But milk? There’s no way I could go without it.’

I would encourage them to try for a few reasons (read : I’ll try to keep this quick and non-preachy).

1) Milk comes from pregnant, nursing cows. Outside of the moral and ethical implications of this happening at large dairy farms, there are direct physical consequences. First, your getting hormones from a pregnant cow. That includes estrogen that would otherwise make you grow fabled soy-mewbs as some media outlets would lead you to believe. Also, the mother cow produces proteins that are there to encourage and strengthen a bond between it and its offspring (ie – introduce addiction). Humans and other breast/teat feeding species do the same, but by drinking cow milk you’re getting addicted to cow boobies. And you’re growing cow boobies. Weird.

2) Milk increases bone loss and osteoporosis and other bad juju. Calcium is awesome when it comes to making and strengthening bones. Acid is not good for your bones. Most milk products weigh in on the acidic side of the pH chart. Large quantities over a long period of time good bones does not make. At all. The science lies in how your body sacrifices minerals like calcium to help neutralize the acidity. More than bones, an acidic environment is a great place for skin problems, allergies and GI problems to root and thrive. A plant based diet, on the other hand, will help keep your body riding the alkaline wave your body craves.

3) Milk is mucous forming. Now, I like to hawk loogies and snore like a diesel engine as much as the next person, but excess mucous isn’t really my bag. For one, it can introduce respiratory issues. What’s more is it can affect sleep and increase ones susceptibility to seasonal allergies. The bottom line is that by eliminating dairy, you can breathe easier than if you eat a block of cheddar and chase it with a gallon of 2% before bed. Don’t do that, by the way.

There are scads of other reasons not to eat dairy. To me, hormones, acidity, and mucous clock in as top factors in deterring me from consuming dairy. I hope you learned something through this post, and if it’s all old hat to you, hopefully it will help aggregate conversation with someone you know who refuses to give up the moo juice.

Peace, my vegans.

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Jun 05 2012
5 Comments
Cooking, Main Dishes

Vegan Breakfast Burritos!

I like breakfast. I also like burritos. Whoever thought of the breakfast burrito is on my “AWESOME” list. The word “burrito” means, “little donkey”. I like to make my burritos about the size of a small donkey. Do you see where I’m going with this?

We had some more chili tortillas and decided, “what the heck.” We made a tofu scramble. I prefer silken tofu but otherwise this recipe is pretty standard.
1 box of soft silken tofu

1 tbsp onion powder

1 tsp garlic powder

1 pinch of sun dried tomato flakes

2 tbsp nutritional yeast

1 pinch paprika

1 pinch turmeric

salt and pepper to taste

Stir that up in your non-stick skillet until it’s hot and awesome. More importantly…

We cooked up some black beans. What breakfast burrito would be right without beans? We used the following:

1 onion, diced

6-8 cloves of garlic, minced

1 cup of dry black beans, soaked overnight in an excess of water OR 1 can of beans, drained

salt and chili to taste

We heated the onions until they started to turn translucent. Then we added the beans and a jalapeño and just waited until they were hot and tender.

The beans and scramble made their way into the tortilla along with some salsa and cilantro. This was one of the better breakfasts we’ve had in a while. It was savory, spicy and loaded with delicious garlic and cilantro. We forgot the Daiya but neither of us missed it.

This breakfast is loaded with balanced protein to keep you going and a good serving of carbs to get your started. There’s virtually no fat and no cholesterol which is great because the fiber will help you digest all the other deliciousness for a strong body. Happy breakfast!

This is Brent and Christie, signing off!

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May 25 2012
5 Comments
Cooking, Main Dishes, Thoughts

WTFennel!?

Fennel is something I periodically see at my farmer’s market and when I made daikon a week or so ago, I mused about adding the anise flavors in fennel to the turmeric and paprika infused radish. Well, I went and did it.

We separated the bulbs, stems and leaves. I froze the leaves for later and put the stems and bulbs into a bamboo steamer.

I cooked my daikon as before, adding a few chopped leaves to  the reduction I made while deglazing the pan with a crisp pinot gris diluted.with water. This works without the wine too but I dig wine. I poured it over the fennel before serving it.

We also steamed some rutabaga. When it was soft we mashed it and mixed in some Daiya and Earth Balance buttery spread. I would do it again, It was a weird alternative to mashed potato. I like weird, especially when it involves buttery dairy-free cheese. Next time that I mash rutabaga I plan to make 2 changes: substitute nutmeg for Daiya and use a food processor instead of my favorite mashing man for a more even texture. They’re kind of fibrous.

This was definitely an experiment. Overall I was pleased with how it worked out, especially using so many ingredients that aren’t common in my kitchen.

This is Christie and Brent, signing off!

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May 24 2012
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Reviews, Thoughts

The Cheese Post 3.0

We’re back reviewing more vegan cheeses because even when the ‘cheese’ is gross… at least it’s entertaining. I love cheese and it’s something I really miss as a vegan. Fortunately, some clever folks have acknowledged and filled this niche market. If you’re looking for reviews of  cream cheese or other traditional cheese substitutes we’ve got those covered. Bacon is NOT an Herb also has a comprehensive review of some vegan cheeses. Now on to the new reviews.

Daiya Daiya started making “wedges” as an alternative to their indispensable shreds. We tried the cheddar, jack and havarti with jalapeño and garlic. We tried the jack first. It blew both of our minds the minute we put it in our mouths. It’s cheese! It tastes just like mid-priced jack cheese. It melts into a molten cheesy liquid that would be better as a dip, not so great for grilled cheese (try Follow Your Heart mozzarella instead for sandwiches: it’s usually cheaper and lower calorie) but their shredded Daiya is an excellent stand in for cheese that needs to be stretchier instead of melty.

We put the havarti with jalapeño and garlic into the microwave and used it as a dip for corn chips. It was creamy, cheesy, spicy and gone in just a few minutes. Side note: the packaging doesn’t say “not microwave safe” or “do not microwave this container” but we can assure you, it should. The cheddar rose to the Daiya standard and was distinctly cheddar and delicious. We ended up mixing it with salsa and microwaving it for queso dip. It’s dairy-, gluten-, soy-, and nut- free, except for coconut. The ingredients were processed and it has about the same nutritional profile as regular dairy cheese in terms of fat but without the cholesterol. I wouldn’t say it’s particularly good for you but it’s an excellent comfort food and doesn’t give me pimples like dairy does. They were $6 for just over 7 ounces, possibly less at your local market. I think it’s a good value.

Nacho Mom’s Vegan Queso This brand comes in 3 flavors, one of which contains gluten. We tried their spicy gluten-free flavor, “Voodoo”. It wasn’t particularly spicy and wasn’t so much queso as bean dip. Based on the ingredients, nutrients, low calorie count, price and that it was delicious enough to convince two omnivores, we’d definitely buy it again and recommend it again. Their line is soy- egg- nut- and dairy-free and all but one flavor are gluten-free.  It costs $5.50 for 15 ounces.

Punk Rawk Labs We tried their cashew line because the macadamia nut and cashew/mac lines were more expensive and we needed some convincing. We were VERY convinced by the cashew varieties. The smoked cashew was lightly smoked and very creamy and cheesy. The “plain” is anything but plain. The herb was lightly coated with herbs and delicious. Any of these would make an excellent substitute for goat cheese. They didn’t include any nutrition information on the packaging which made me sad but the ingredients themselves were all minimally processed and inoffensive. It reminds me of Dr. Cow for the great raw ingredients and excellent presentation. Being convinced we went ahead and bought the macadamia nut cheese and the blend of cashew and macadamia nut cheese.

We agreed that we really wanted to like the macadamia nut versions but it wasn’t quite our thing. It had a distinct smell that was cheesy and the texture was lovely and te flavor was subtle and mellow. I think having both at your cocktail party would offer a good variety for all sorts of people, but are favorites are definitely the cashew line.  That being said, the cashew nut varieties are a better value than Dr. Cow. Sadly, some cannot enjoy these cheeses because they’re made of nuts. It was $10 for 6 ounces. I don’t think anyone who didn’t know more jiu jitsu than me could keep me from buying this again. I WILL EAT YOUR [cashew nut] CHEESE, PUNK RAWK LABS!!! *ahem* Moving right along…

VegCuisine I tried the Mediterranean Herb Feta and Blue Cheese alternatives and wasn’t impressed. The herb feta was definitely herb but not feta. The blue was also bland. The flavor reminded me more of halloumi than their namesakes. The texture was crumbly bordering on a rubbery feel in my mouth, also reminiscent of halloumi. They were decent additions to salad in terms of adding some texture, nutrition and a vehicle for the salad dressing. I did like most of the ingredients and calorie contents (about half that of traditional cheeses). It cost $4.50 for 6 ounces. I might buy it again for the value, mild flavor and the low calorie count.

We Can’t Say It’s Cheese Wayfare foods makes cheese spreads in 4 flavors. We tried cheddar, Mexi-cheddar and hickory-smoked cheddar. Their hickory-smoked cheddar was distinctly hickory-smoked with a mellow cheesy flavor. The Mexi-cheddar and cheddar were also mild and cheesy but didn’t taste particularly different from one another. We did some damage control and came out with something that was both cheesy and spicy. They don’t need hot sauce to be tasty but we’re all about melt-your-face-off spicy food. It’s 50 calories per 2 tablespoons and the ingredients are fairly processed but they’re soy-, gluten- and nut-free. It cost us $5 for 8 ounces. I would buy it again: it’s low calorie, the flavors are good, it’s a good value for what you get and it’s got some reasonable nutrition to offer like [among other things] calcium and iron. I might even use it instead of cream cheese on toast or in nori rolls!

So this is where the Cheese Post 3.0 has led me: Diaya makes indispensable shredded cheeses and delicious wedges that aren’t particularly good for you but will fill that void for comfort food that dairy cheese used to fill when snacking. I would buy Daiya wedges for occasional snacking and their shreds for pizzas, quesadillas and burritos. Punk Rawk Labs and Dr. Cow make delicious cheeses that are good for you. I would buy it as an appetizer for a nice dinner with guests. Follow Your Heart and Teese make mozzarellas that are fabulous for baking and grilled cheese, are cheaper and lower calorie than some of the competition. Wayfare Foods and Nacho Mom’s make great low calorie dips and spreads. Tofutti cream cheese wins for health and value in the cream cheese department. Eat in the Raw makes a great parmesan style topping for pastas, pizzas, vegetables or whatever you’d normally sprinkle a little parmesan on except that this is a healthful alternative to dairy parmesan.

This concludes this installment of the Cheese Posts. We hope you find the good stuff!

This is Brent and Christie, signing off!

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May 11 2012
10 Comments
Cooking, Recipes

Pumpkin Lentil Lower Carb Burritos!

This is one of the easier things Brent and I have made in a while, all we needed was the following:

1 head of cabbage, raw

1 14.5 oz tin of pumpkin

1 cup of dry lentils

1 cube of veggie bouillon

1 tsp coriander

1 tsp cumin

1 jalapeño (optional)

chili powder or chili paste and salt to taste

Start by cooking the lentils. Combine them with 2 cups of water and your bouillon cubes and microwave at 2 minute intervals until all the liquid is absorbed. You can also cook them on your stove at low heat until the liquid is absorbed.

Now put them into a sauce pan with the pumpkin and spices. Heat until it’s all steamy. Adjust the seasonings as necessary. You can also add a can of diced tomato and a diced onion but this recipe is designed to accommodate a friends with tomato and onion allergies, respectively. It’s delicious and filling just as I’ve written it.

Now carefully remove a cabbage leaf, add a scoop or two of your burrito filling and whatever other things you like (we’re adding cilantro and Daiya cheddar cheese).

Roll them up and insert into your face.You might not even realize you’re eating a cabbage leaf. This is a great way to have a low carb, low calorie wrap for your sandwich or burrito and doesn’t cost a whole lot. I hope you like it!

 

This is Brent and Christie, signing off.

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May 06 2012
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Cooking, Recipes

French Onion Soup Au Gratin, VEGAN style.

French onion soup is caramelized onions in beef broth along with bread (read: eggs, butter and milk) and cheese. Comfort food… are you surprised? This was a favorite of mine as a kid so Brent and I decided to make it ourselves. The only thing you might have to search for is “beef” bouillon and some good vegan cheese. I’m a big fan of Massel bouillon but most any wort will do.

We assembled the following:

4 onions, sliced

2 tbsp olive oil

1 tsp herbes de provence

juice from 1 lime

“beef” bouillon (I used Massel)

1/4 cup of red wine (optional)

salt to taste

You’ll also need bread and some sort of vegan cheese. We used some gluten-free bread we bought at a local market and Follow Your Heart Gourmet mozzarella. We just baked it in the oven on a tinfoil lined sheet for 10 minutes at 350F/175C until the cheese was melty and bubbly and the bread was toasty. The soup is only slightly more complicated.

In a medium put I sauteed the onion in lime juice and olive oil until the onions were lightly caramelized. Don’t stir them too much while waiting for them to caramelize or you’ll end up with a sticky mess.

When you find the amount of caramelization suits your taste, add about 1 liter of water, herbes, the bouillon and the red wine. Simmer 15 minutes, up to 45 if your guests are late… or you want to watch fireworks on your balcony. Salt to taste.

We put the melty cheesy bread into the onion soup and devoured it. This would make a great appetizer for a dinner party, especially if you put the bread into the bowl and bake it in ramekins so the cheese bubbles down the sides like it does in restaurants. For easier clean-up… do what we did. Happy comfort food that’s surprisingly good for you!

This is Christie and Brent, signing off!

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May 02 2012
25 Comments
Thoughts

Turning… Vegetarian?

Uh oh. I feel like a bit of a fraud. I’ve been eating a lot of cheese lately. It’s just so easy. And cheesy!

My first step in turning vegan was to quit dairy. This was not difficult at all, especially when I saw non-dairy on the label of my coffee creamer. I was never a big fan of milk or sour cream, I could live without cream cheese, and dropping butter wasn’t so hard. Since I was still eating meat, it was easy to avoid cheese options.

As I transitioned into dropping meat from my diet, I still found it easy. I started drinking my coffee with just a bit of sweetener, I frequented the salad bar at work, and the worst thing I ate was a french fry to satisfy my craving for something deep-fried. I did let myself have two non-vegan food items, guilt-free: a slice of pizza once a week, and a Snickers bar.

The blog has helped me be an honest vegan in that it has motivated me to cook, veganize my favorites, and try out new foods. But, sometimes, being a vegan really sucks. Don’t get me wrong: I feel great and I don’t miss meat. It can just be really frustrating when I go to a restaurant (even a vegetarian restaurant) where my only options are steamed broccoli or a plain baked potato. Even Red Robin is more vegan-friendly than some other “healthy” spots I have visited.

The kicker came this past weekend when I was out of town. I was lucky. My hosts graciously accommodated me by making sure there were tofu and veggies for me to eat. But when we went out… there’s nothing worse than craving pho or Chinese noodle soup and knowing that, even if I get it without meat, it won’t be vegan. It also sucks to go to a really expansive buffet and have no vegan options besides raw veggies, fruit, and olives. I ended up having some very delicious and cheesy tortellini instead. I could say I felt guilty, but I honestly felt like somewhat of a rebel. Also, I was fricken hungry.

I’ve always been casual about being vegan in that I will still eat white bread or any breads that contain eggs, I won’t give myself too much of a hard time about something that’s in a meat-based broth, and I’ll let myself have ice cream or frozen yogurt when I’m out and about and want a treat. My behavior seems to raise the eyebrows of both vegans and non-vegans: I’m either vegan or I’m not. I don’t think that’s entirely fair. I just don’t want to ever feel like I’m depriving myself. And I especially don’t want to starve myself or eat something gross when I’m in a tight spot and have little to no vegan options.

So, what’s the solution? I can label myself as a vegetarian instead of a vegan. But I don’t want to do that, either. I guess all I can say is that I’m still turning veganese. I’m not totally there yet, I’m trying to figure it out. Should I bring vegan snacks with me at all times? Should I assign someone to play the role of my food conscience and stop me from cheating? Do I need to step up and declare my vegan-ness every time I step into a restaurant? I don’t know. In the end, I may decide that I’ll never be 100% vegan, and that has to be OK. Anyone who isn’t OK with that is just not cool. Oh, dairy cheese… why can’t I quit you?!

What’s your one non-vegan food that you can’t seem to quit? Anything? I’d love it if you would confess your non-vegan cravings and share how you overcame them. –Melissa

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Apr 20 2012
1 Comment
Cooking, Main Dishes, Recipes

SunDried Tomato Mac & Cheese

This is a similar dish to the nacho mac and cheese that Brent and I concocted not long ago. This is sundried tomato mac. You’ll need the following:
1 14.5 ounce can of chickpeas, drained or 1 cup dry chickpeas, soaked
1 lemon
1 pinch chili powder
1/4 cup sundried tomato, minced
olive oil
1 medium onion, diced
1 tbsp Italian seasoning
1 tsp oregano
1/4 cup chopped basil (optional)
8 ounces of vegan cheese (we used Ste. Martaen colby)

I started by sauteing the chickpeas with olive oil, lemon juice and chili powder. When the chickpeas started to steam and soften I added the onion, and dry herbs and stirred until the onions became translucent.

Add the cheese and tomato, then stir until it’s melty. When the pasta is ready, stir in the sauce and basil. It’s an incredibly simple meal and delicious.

The tomato gives this dish a richer color than it would have otherwise and it’s flavor is made to match. We love easy, quick decadent dishes like this one after an intense exercise session.

This is Brent and Christie, signing off.

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