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VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
Bryanna: Best all-purpose cheese? Best egg.....
jtnippon1985
61 posts
Jan 21, 2007
3:41 PM
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Hi again, before I start, just going to add on to what everyone else already said...GREAT NEWSLETTER! Can't wait to try some of the recipes.
Just two quick questions:
1. What (out of all your "cheddar cheese" recipes) do you prefer for using in most (if not all) veganized recipes? I like the brick ones and the sauce ones, but I really like the "melty cheese" one because it's quick (ive figured out how to make it almost instant buy grinding everything up and using powdered lemon powder and putting into bags...only needing the water, oil and miso when preparing it) and tastes good...the tablespoon of oil makes it just rich enough and it tastes unbelievably like the packaged processed Velveeta stuff. I use it on mac and cheese all the time and for brocolli. I also think it would be good for casseroles (like the Soy Curl Divan) because it isn't as labor intensive nor do you have to wait for it to firm up like your cheddar brick variation, and it's already pourable. Would you say that you could pretty much use this sauce for any recipe calling for cheddar cheese that will eventually become melted?
2. Recently I've been buying pre-packaged baking goods like cake mixes, cookie mixes etc etc that are vegan (duncan hines makes quite a few and so do the store brands...ESPECIALLY WALMART) and most call for about 1 - 3 eggs in their preperation. For a general all purpose baking egg replacer, what do you recommend? Flax? Ener-G? Tofu? Anything else?
Thanks again.
Last Edited on 21-Jan-2007 3:52 PM
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Bryanna
Owner/Moderator
1973 posts
Jan 22, 2007
11:22 AM
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Thanks JT!
1. What (out of all your "cheddar cheese" recipes) do you prefer for using in most (if not all) veganized recipes? Would you say that you could pretty much use this [Melty Cheeze] sauce for any recipe calling for cheddar cheese that will eventually become melted?
Yes, I use it alot for this purpose because, as you say, it's so easy.
2. Recently I've been buying pre-packaged baking goods like cake mixes, cookie mixes etc etc that are vegan (duncan hines makes quite a few and so do the store brands...ESPECIALLY WALMART) and most call for about 1 - 3 eggs in their preperation. For a general all purpose baking egg replacer, what do you recommend? Flax? Ener-G? Tofu? Anything else?
Try to get the ones that call for the least amount of eggs. I often just use 1/4 cup of soymilk per egg and it works fine!
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laureen
64 posts
Jan 22, 2007
5:04 PM
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Just an FYI...
www.goodbaker.com has amazing vegan pre-packaged gourmet baked goods. The have cake mixes and icings, a fresh shippment of organic dark chocolate chips. I'm pretty sure everything on they sell is vegan. They are in Boston so they are local to me. From their email:
This is just a quick note to let you know that we recently received a fresh shipment of our amazing organic dark chocolate chips. They were literally produced about 2 weeks ago -- and you can really tell by the intense flavor and smooth texture. Truly fresh chocolate is a rare culinary treasure -- most chocolate you find in stores has been sitting for months, which affects the taste and texture.
Please buy some, because if you don't, we are going to eat all of them ourselves. We can't stop. They are irresistible. I'm not kidding!
Complete information, ingredients, cacao content is available on our site:
http://www.goodbaker.com/Merchant2/merchant.mvc?page=gb/PROD/Chips/0108
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