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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Streamlined block cheeze recipes...
Bryanna
Owner/Moderator
1389 posts
Feb 02, 2006
2:30 PM
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I changed the method a bit to have fewer steps and dirty dishes! I have also chnaged these recipes in the newsletters themselves where they first appeared:
BRYANNA’S VEGAN BLOCK CHEEZES:
(notes about ingredients below the recipes)
FOR A “SMOKED CHEESE”: add 1/4 tsp. liquid smoke to any of the cheezes.
BRYANNA’S VEGAN “CHEDDAR”
© Bryanna Clark Grogan 2006
Makes about 1 and 1/2 c.
TIP: Whisk the carrageenan into the cold water well, or blend in a blender or use a hand immersion blender.
1 cup water
1 and 1/8 tsp. agar powder
1 tsp. powdered Irish moss or carrageenan (see below)
1/2 c. tahini
1/4 c. chopped canned pimientos (rinsed and drained)
OR roasted red peppers from a jar (ditto on rinsing, etc.)
OR 1/4 c. mild Ajvar relish
1 and 1/2 T. light miso
1/2 tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
2 T. lemon juice
1/4 c. nutritional yeast flakes
1/2 tsp. Dijon mustard
Mix the agar and carrageenan with the water in a 1 qt. microwave-proof bowl. Soak for 5 minutes. Microwave for 2 minutes at full power, OR stir constantly in a medium pot on the stove until the agar and carrageenan is dissolved (it will feel silky and sticky rather than grainy when rubbed between your fingertips). Strain the mixture through a fine tea strainer into the blender.
Place the hot mixture and all the remaining ingredients in a food processor or blender and process until very smooth. Pour into a rectangular mold or container that has been light sprayed with oil.
Chill until firm, at least 4 hours.
Invert onto serving platter. It can be sliced (even with a cheese slice) or spread. Also freezes well and can be grated while frozen.
BRYANNA’S VEGAN GRUYERE
Makes about 1 and 1/2 c.
© Bryanna Clark Grogan 2006
TIP: Whisk the carrageenan into the cold water well, or blend in a blender or use a hand immersion blender.
1 cup water
1 and 1/8 tsp. agar powder
1 tsp. powdered Irish moss or carrageenan (see below)
1/4 c. plus 2 T. shelled Brazil nuts plus 1/2 T. oil, processed in a food processor to a paste
1/4 c. tahini
1 and 1/2 T. light miso
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. salt
3/4 T. lemon juice
2 T. nutritional yeast flakes
Mix the agar and carrageenan with the water in a 1 qt. microwave-proof bowl. Soak for 5 minutes. Microwave for 2 minutes at full power, OR stir constantly in a medium pot on the stove until the agar and carrageenan is dissolved (it will feel silky and sticky rather than grainy when rubbed between your fingertips). Strain the mixture through a fine tea strainer into the blender.
Place the hot mixture and all the remaining ingredients in a food processor or blender and process until very smooth. Pour into a rectangular mold or container that has been light sprayed with oil.
Chill until firm, at least 4 hours.
Invert onto serving platter. It can be sliced (even with a cheese slice) or spread. Also freezes well and can be grated while frozen.
BRYANNA’S VEGAN JACK CHEESE
Makes about 1 and 1/2 c.
© Bryanna Clark Grogan 2006
TIP: Whisk the carrageenan into the cold water well, or blend in a blender or use a hand immersion blender.
1 cup water
1 and 1/8 tsp. agar powder
1 tsp. powdered Irish moss or carrageenan (see below)
3/4 c. shelled Brazil nuts PLUS 1 T. oil, processed in the food processor to make a paste
1 tsp. salt
1/2 tsp. onion powder
1/4 tsp. garlic powder
2 tsp. lemon juice
2 T. nutritional yeast flakes
1/2 c. boiling water
OPTIONAL "Pepperjack" variation, 3 tablespoons drained minced jalapenos
Mix the agar and carrageenan with the water in a 1 qt. microwave-proof bowl. Soak for 5 minutes. Microwave for 2 minutes at full power, OR stir constantly in a medium pot on the stove until the agar and carrageenan is dissolved (it will feel silky and sticky rather than grainy when rubbed between your fingertips). Strain the mixture through a fine tea strainer into the blender.
Place the hot mixture and all of the remaining ingredients (except optional jalapeños) in a food processor or blender and process until very smooth. IF YOU ARE MAKING THE “PEPPERJACK” VARIATION, scoop the mixture quickly into a bowl and fold in the drained, minced jalapeños.
Pour into a rectangular mold or container that has been light sprayed with oil.
Chill overnight (BCG: It actually was firm in four hours.).
Invert onto serving platter. It can be sliced (even with a cheese slice) or spread. Also freezes well and can be grated while frozen.
NOTES AND SOURCES:
These are the revised recipes for the vegan cheeze recipes that were in the original Thanksgiving 04 Vegan Feast newsletter. I originally called for EMES kosher jelas well as agar, but now we know that is not vegan, so I had to revise them. Read http://www.bryannaclarkgrogan.com/page/page/628669.htm#8995
The kosher jel or carrageenan (Irish Moss) powder makes a very runny mixture when it melts, and the agar doesn’t really melt well, so a combination is best in these cheezes.
I experimented real vegetarian kosher jels (Ko-Jel and carmel), but you have to use a whole package, which is not that cheap, and I have a hard time finding them in canada, so I also experimented with carrageenan (Irish moss) powder (a sea vegetable), from which most kosher jels are made. It worked!
You only need to use 1 tsp. carrageenan in place of 4 1/2 tsp. kosher jel powder! (Good thing, because I found the carrageenan quite expensive!)
ABOUT CARRAGEENAN POWDER OR IRISH MOSS POWDER (this is the base for most kosher jels):
Irish moss or carrageenan is a sea vegetable product (NOT, as I read on one website "a parasite that grows on oak trees in ireland"!!!???).
Many health food stores sell it, and it is used in brewing, so home beer-making supply stores often sell it, too.
In the USA, these online companies carry Irish moss powder:
http://www.healthyvillage.com/product_list/15.html
http://www.everythingkitchens.com/herbs-i.html
In Canada, you can order it (as Irish moss powder, Frontier brand) from
shamanshop.net http://www.shamanshop.net/store/proddetail.cfm/ItemID/18739.0/CategoryID/15500.0/SubCatID/3660.0/file.htm
or
wellnaturally.ca http://www.wellnaturally.ca/herbs/irishmosspwdr.html
In the UK or Europe you can order it here: Kalyx.com http://www.kalyx.com/store/prodpage5.cfm/CategoryID/12500.0/SubCatID/210.0/file.htm
Irish moss or carrageenan has been used in milk puddings, custards and jellies for centuries in Celtic countries, and is also used in the Caribbean and the East Coast of Canada.
THESE CHEEZES ARE NON-SOY, btw.
1/2 c. tahini contains 680 calories, and there are not many other calories in the other ingredients, so 1/8 of the recipe is under 100 calories. Tahini is high in calcium and protein. 3/4 c. Brazil nuts plus 1 T. oil (used in some of the recipes) contains less than 600 calories.
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"To look like a goddess, eat like a peasant." Karen Andres
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Debbie
998 posts
Feb 02, 2006
3:01 PM
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Thanks Bryanna! I haven't made your cheeses since the Emes fiasco. I just ordered the Irish Moss and will make them again.
Question: for making your key lime pie, should I just use agar powder instead of Irish Moss?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1390 posts
Feb 02, 2006
5:06 PM
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yes, agar or other kosher jels-- carageenan tastes "fishy" to me in light, sweet things.
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"To look like a goddess, eat like a peasant." Karen Andres
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