We've been finishing off the rest of the Colby and Mostarella uncheese around here the last couple of days. Today I made some basic cheese toasties in the sandwich maker. I had the left over Colby and Vegemite, Popeye had Mostarella and tomato and Baby had Vegemite and Mostarella. I actually liked the taste of the Mostarella in the toasties. I used it like a thick spread. Very delish.
I know Miss T was interested in the recipe, so I thought I would share. These are from The Ultimate Uncheese Cookbook
1 1/2C water
5T agar flakes OR 1 1/2T agar powder
1/2C roasted red capsicum (seeds & skin removed) OR 1/2C cooked carrots OR 2-3t paprika OR 2T unsalted tomato paste (I used the paprika option)
1/2C chopped raw cashews
1/4C Nutritional Yeast
3T fresh lemon juice
2t onion powder
1/4t garlic powder
1/4t dry mustard
Lightly oil a 5-cup plastic container and set aside. Combine water and agar in a small saucepan and let sit for about 10-15 minutes to soften the agar (I left it for a couple of hours while at the shop and it worked a treat). Bring to the boil, reduce heat and simmer, stirring often until agar is dissolved (about 5 - 10 minutes). Transfer to a blender and add remaining ingredients. Process for several minutes until completely smooth, scraping down the sides as necessary. Pour into plastic storage container and cool uncovered in the fridge. When completely cooled cover and chill several hours or overnight. To serve, turn out of container and slice. Store leftovers covered in the fridge. Will keep 5-7 days.
CHEDDA Cheez - add 2T light or chickpea miso prior to blending
OLIVE Cheez - replace dry mustard with 1T Dijon mustard. After blending stir in 3/4C chopped black olives.
2C water or plain soy milk (I used water)
1/2C Nutritional Yeast
1/3C quick cooking oats
1/4C kuzu, arrowroot or cornstarch (I used cornflour)
3-4T fresh lemon juice
1T onion powder
Lightly oil a 5-cup pan or container (depending on what shape you want your slices).
Combine all ingredients in a blender until completely smooth ( few minutes). Pour into a saucepan and cook and stir over medium heat until very thick and smooth. Pack into prepared container. Cool uncovered in fridge. When completely cool cover and chill overnight. To serve turn out of the mould and carefully slice with an oiled or water moistened knife (the cheese will be very soft and a bit sticky). Store leftovers covered in fridge. Will keep 5-7 days.
Give them a go. Happy cheese making
Review: Living Candida-Free By Ricki Heller
28 minutes ago