Mo Betta Chedda

I am now on a quest to find the best vegan cheddar available on the market.

Here's what I picked up today (all at one market!):


Clockwise from the top:
Galaxy Rice Vegan Cheddar, Daiya Shredded Cheddar (I may also add in a review of the block Daiya Cheddar as well), Follow Your Heart Vegan Gourmet Cheddar, Vegan Rella Cheddar, Teese Cheddar, Wayfare Cheddar, Galaxy Vegan Soy Cheddar

Still needed:

Sheese

Cheezly



Dr. Cow doesn't have a "cheddar" per se, so they won't be tested in this round, although I have had the Aged Cashew and Crystal Manna Algae Cheese and it is so good, so I thought I'd mention it here.


I am going to judge the different cheeses according to the following criteria:
Taste: Cold, alone, right out of the package on a cracker.
Taste: Cold sandwich with Tofurkey or Yves Slices and Vegenaise
Taste: Hot on a simple grilled cheese with Earth Balance
Meltability: On pizza of course!
Stretch: On same pizza
Mixability: In mac and cheese
Availability and Cost: Is it easy to find and is it a good value for your hard earned buck?
Overall Performance and Taste

So, with all of these cheeses to taste and test, it may be a week or 2 before I post the final results, but until then, save your money and make your own cheese!  Home made tastes better than ANY of the store bought ones anyhow, right?

Nutty Cheese
Appears in 500 Vegan Recipes:




*Soy Free
*Gluten Free
Nonstick cooking spray
1 ounce (28 g) agar flakes or powder
3 cups (705 ml) water
2 cups (275 g) raw cashews, finely ground into a powder
3 tablespoons (45 ml) fresh lemon juice
2 tablespoons (30 ml) sesame oil (olive oil will work too)
1/4 cup (30 g) nutritional yeast
2 teaspoons fine sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Prepare a loaf pan (or other deep rectangular container) by lightly oiling or spraying with cooking spray.
Place agar in water and bring to a full boil, boil for 5 minutes. Whisk regularly.
Place all other ingredients into a food processor and blend smooth.
Pour into the water-agar mixture and mix until creamy and smooth, remove from heat. Quickly pour into an oiled loaf pan and refrigerate until hardened.

Yield: 1 loaf

Variations: Add fresh herbs and spices to the mix. If you want a Mediterranean flavored cheese, add about 8 chopped sun dried tomatoes and 5 or 6 chopped leaves of fresh basil. If you want a Mexican flavored cheese, add one teaspoon of cumin and 6 or 7 chopped up pieces of nacho sliced, jarred jalapenos. If you want a smoky cheese, add a little bit, 1/4 to 1/2 teaspoon, of liquid smoke flavoring. It’s limitless!

VeganMofo Giveaway: a 2fer!

Tonight's dinner was completely uninspired.  A soggy sandwich that I forgot to bring to work for lunch today and a bowl of cereal.

So...tonight's post is a GIVEAWAY!  Leave a comment (on the Blog or on Facebook) telling me your favorite Thanksgiving dessert (because I am feeling uninspired for that meal as well) and I will pick 1 random winner to receive 2 copies of 500 Vegan Recipes...yep, 2.  That's one for you, and one to give away! 

Yes, I will ship international.  I will pick a winner, at 10 pm PST on Friday 11/12/10.

Inspire me, people.

Be a barrista at home! (on the cheap!)



So I went and bought myself an espresso maker...for $20!  I absolutely love thrift stores.  I am guessing that almost everyone who registerd for wedding gifts probably registers for an espresso maker.  Most of those people probably never even made a decent latte with it, and it sat gathering dust on the counter, if it ever even made it out of the box!  Needless to say, at Goodwill, there were plenty to choose from, and the one I chose, not only had all the parts, but had the original instruction manual too!  I spent $30 for everything you see here.  $20 for the maker, and $10 for the metal pitcher and 2 little demitasse-like cups.

Although I have never owned my own home machine, I am no stranger to the coffee bar.  There is one at work and I make lattes, mochas, and cappuccinos all day long.

Here are a couple of recipes for those of you who have never done it on your own:

Latte

2 ounces brewed espresso

8 ounces nondairy milk
Flavored syrup or powder, if desired

Brew the espresso according to your maker's instructions.
Add the milk to a metal frothing pitcher.
Steam the milk to about 160°F, by placing the steam nozzle just under the surface of the milk, tilting the pitcher just slightly away from you so that the nozzle is up against the side of the pitcher closest to you.
(If you are using a liquid sweetener or flavored syrup, add it to the milk before steaming.  If you are using a powder, dissolve it directly into the espresso.)
Once the milk is frothy and foamy, gently tap the pitcher on the counter top a few times, and set it aside.
Pour the espresso into your mug. (If you can brew your espresso right into the mug, do that!)
Hold the mug at an angle and slowly pour the steamed milk liquid into the cup, trying to reserve the foam, so the milk pours alongside the mug and mixes wth the espresso by flowing into and under it.
Leave about an inch of space in the top of the mug.
Top with extra foam.

Mocha

2 ounces brewed espresso

1 heaping tablespoon of your favorite hot cocoa mix

8 ounces nondairy milk

Brew the espresso according to your maker's instructions.

Add the milk to a metal frothing pitcher.

Steam the milk to about 160°F, by placing the steam nozzle just under the surface of the milk, tilting the pitcher just slightly away from you so that the nozzle is up against the side if the pitcher closest to you.

Once the milk is frothy and foamy, gently tap the pitcher on the counter top a few times, and set it aside.

Pour the espresso into your mug.

Mix the hot cocoa into the hot espresso until dissolved. 

Hold the mug at an angle and slowly pour the steamed milk liquid into the cup, trying to reserve the foam, so the milk pours alongside the mug and mixed wth the espresso by flowing into and under it.

Leave about an inch of space in the top of the mug.

Top with extra foam and sprinkle with a little extra cocoa mix.

And now I need TP for my Bunghole!

Bumped!

So it seems these bad boys have been bumped out of the Hearty Vegan book, due out next fall, but that's okay, because now I get to share them with you here instead!  Seriously, these are donut-shop-dangerously good, and if they didn't make the final cut, well then, you know the stuff that did must be insanely good, right?


Just like the ones at Ye Old Donut Shoppe! A deep fryer works best here, but if you don’t have one, a pot filled with 2 inches (5 cm) of oil heated to 350°F (180°C) will do the trick just fine. Also, a wire rack comes in handy for drips and such. Be sure to place a kitchen towel or a few paper towels underneath it to catch the mess.  This recipe calls for quick rise yeast to avoid a second one hour rise and get those warm fresh fritters in your belly faster!

For the dough:
1 cup (235 ml) water, heated to lukewarm
2 tablespoons plus 1/4 cup (75 g) evaporated cane juice or granulated sugar, divided
1 envelope (1/4 ounce, or 7 g) Quick-Rise yeast [[it can’t be quick-rise and active dry]]
2 tablespoons (30 ml) vegetable oil
1 cup (235 ml) soymilk
4 cups (500 g) all-purpose flour, plus more as needed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

For the apples:
2 cups (220 g) cored, peeled, and finely chopped apples (about 2 medium apples)
1/2 cup (100 g) evaporated cane juice or granulated sugar
1/2 teaspoon cinnamon

For the glaze:
2 cups (240 g) confectioners’ sugar, sifted
1/4 cup (60 ml) nondairy milk
Vegetable oil, for frying

To make the dough: Combine the water and 2 tablespoons (25 g) of the sugar in a microwave-safe bowl. Heat until lukewarm, about 30 seconds. Stir in the yeast and let sit for a few minutes until bubbles appear, to ensure the yeast is active. Mix the oil and milk into the yeast mixture.

In a large bowl, combine the flour, remaining 1/4 cup (50 g) sugar, cinnamon, and salt. Stir the wet ingredients into the dry, mixing until combined.

Turn the dough out onto a floured surface, add more flour as needed, and knead for 8 minutes, until the dough is smooth and pliable. Alternatively, use a stand mixer fitted with the dough hook. The kneading time will be the same, mixing until the dough forms a ball.

Place the dough ball back into the bowl, cover with plastic wrap or a kitchen towel, and let rest for 20 minutes, while you prep the apples.

To prepare the apples: Add the chopped apples, sugar, and cinnamon to a resealable bag or container with a tight-fitting lid. Close and toss to completely coat the apples. Set aside.

After the 20-minute rise, work the apple mixture into the dough (in the bowl), distributing the apples evenly. The dough will become wet and sticky. That’s okay. Once the apples are thoroughly folded in, cover the bowl tightly with plastic wrap and let sit for 1 hour to rise.

To make the glaze: Whisk together the confectioners’ sugar and milk in a shallow dish until smooth. Set aside.

Using your deep fryer or a deep pot, heat the oil to 350°F (180°C). Scoop about 1/2 cup (140 g) of dough out of the bowl (yes, it is slimy and slippery!) and form into an oblong disk shape with your bare hands. Carefully place in the hot oil. Fry until dark golden brown and crispy, about 5 minutes, flipping halfway through using tongs. Transfer to a wire rack to drain off the excess oil.

Once the fritter is cool enough to handle, but still warm, dip in the glaze and return to the rack. Once the glaze has hardened, flip over and dip the other side, then return to the wire rack. Enjoy warm.

Yield: 1 dozen fritters

Inside Shot:

Stuff I really, really like right now.

Having a lot of pizza left over from last night, for dinner tonight...instead of a new meal or recipe, I offer a post of product reviews.  Here are a few of my current favorite vegan convenience foods.*

Wayfare Foods We Can't Say it's Cheese Hickory-Smoked Cheddar-Style Spread
Spreads on crackers easily, even right out of the fridge.  Made from oatmeal!   I can eat this all day everyday.  Love it.  Not a real big fan of the other flavors, but the Hickory Smoked is FABULOUS.  I have been sharing this with nonvegans and they love it too.


Follow Your Heart Creamy Garlic Dressing
Ummm, like the best dressing EVER!  And, yes, I could probably make a pretty good dressing on my own, but, sheesh, the ease of opening a bottle and having it taste good to boot is just so much more than I could have asked for.  I also like the Vegan Caesar and Vegan Honey Mustard, but the Creamy Garlic is definitely my new fav.














Parma! Chipotle Cayenne Vegan Parmesan Sprinkles
I find myself buying a lot of this.  I never buy the plain flavor...because I can make my own, but the spice mix in the Chipotle Cayenne is just so perfect.  Mostly, I use it on salads...but it tastes really awesome on anything you shake it on.



SoDelicious Coconut Creamer
I posted about the milk last year, and have since added the creamer to my repertoire (they also have ice cream, yogurt, and kefir!).  It is really, really good.  ALL OF THE FLAVORS!  Not overly coconutty, but if you are a coconut hater, you probably won't like this.  If you like coconut, then you will love this.  I haven't completely rid my fridge of the Silk Creamer, mostly because it's so much easier to find, but I have mad a conscious effort to cut back on my soy intake, and this is a really wasy way to do it.



*I have not been given free products or samples or money by any of these companies.  I simply like to give props to companies I like, and support with my hard earned dollar in hopes that others will do the same and keep these vegan friendly companies afloat.

Why yes, that IS avocado on my pizza.

Taking it back, old school,  all the way to the original Mofo and The Great Grocery Experiment of 2007...

Garbage Pizza. 

Ready to go into the oven:

Ready to go into my belly:

There is a version of this in Cozy Inside, and I am somewhat known for making "pantry" or "garbage" dishes pretty fabulously, if I don't say so myself.  So, when I was scanning my kitchen and trying to decide what to  make for dinner, I kept thinking, "Wow, there's a lot of stuff in here that I will have to throw out soon, if I don't use it, like, now."  And this garbage pizza was born.

Here's what it is:
A large ciabatta bread, cut in half for the crust
Half of an already opened jar of spaghetti sauce
Baby spinach
Almost too ripe avocado
Daiya
Crispy fried onions
Follow Your Heart Creamy Garlic Dressing
Parma Chipotle Cayenne Sprinkles



A little bit of this, and a little bit of that...

So, believe it or not, I am NOT working on a cookbook right now, which allows me to make dinner however I damn please!

I have so much fun cooking this way, and tonight I was cooking for 50.  Tomorrow we are having a potluck at work. My coworkers requested I bring Mac and Cheese, so I obliged.

I made enough for 2 casseroles worth, for the potluck, and I kept a smidge aside for tonight's dinner.

Here's what I put in it...no measures...just threw it all together, totally semi-homemade.

3 pounds of elbow macaroni, prepared
White shredded Daiya
Yellow Shredded Daiya
Silk plain Soy Creamer
A butt ton of Earth Balance
Parma Chipotle Cayenne Sprinkles (I love this stuff!)
Nutritional Yeast
Toffutti Sour Supreme
Toffutti Better than Cream Cheese
Liquid Smoke
Paprika
Garlic Powder
Onion Powder
Dijon Mustard
SriRacha
Black Truffle Oil
Crispy French Fried Onions
Salt

I mixed everything together, spread it into the casserole pans, sprinkled the top with extra Daiya, Parma, and Crispy Onions, baked it in the oven at 400 for about 30 minutes, until the top was golden and crispy.

Perfect on a cool autumn night.

Exciting things are happening!

We are only a mere week away from the beginning of Vegan Mofo 4!  I love to mofo.  It gets me back into the habit of blogging daily and sharing the things that I love...namely vegan food!

There are literally hundreds of participants this year!  For more information, to sign up to participate, and check out the massive blogroll...CLICK HERE!

Next up is the exciting Vida Vegan Blogger Conference in Porland, Oregon next summer.  Celine and I both will be participating, and we just can't wait! 

This event is going to be huge, so GO REGISTER and put your time off requests in at work now, because you don't want to miss this!

I just cannot get enough salad!

Finally, having just about wrapped up testing for Hearty Vegan Meals for Monster Appetites: Lip-Smacking, Belly-Filling, Home-Style Recipes Guaranteed to Keep Everyone-Even the Meat Eaters-Fantastically Full, I simply cannot get enough green salad!  Kale, mixed baby greens, spinach, cabbage, romaine, even iceberg...my body has never appreciated leafy greens as much as it does right now. 

Thankfully, I have a big fat handful of great recipes from Celine and my latest effort, The Complete Guide to Vegan Food Substitutions: Veganize It! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite, to help me on my rabbit inspired new love for a big bowl of crunchy goodness.

If the unseasonably warm Southern California weather (it was 104 degrees on Sunday and 112 degrees on Monday at my house) has you ready to throw your pots and pans out the window and opt for a cool, easy to toss together no-cook salad like it does me, well, try on one of these for size:

From The Complete Guide to Vegan Food Substitutions:

Curry Tofu and Arugula Salad

*Quick and Easy
*Wheat Free
*Gluten Free
The more natural colors on your plate, the healthier the meal! This salad a riot of peppery green arugula, sweet red peppers, and yellow curry dressing. You’re welcome to enjoy it on its own, but why not try scoop it onto a crostini, or stuff it into a wrap or pita? If you are not a fan of arugula, feel free to substitute baby spinach.

1 pound (454 g) extra-firm tofu, drained and pressed, pan-fried if desired
3 ounces (84 g) stemmed arugula
1/4 cup (40 g) raisins
1/4 cup (30 g) pine nuts
1/4 cup (46 g) diced roasted red peppers
Half a medium red onion, finely diced
1 cup (224 g) vegan mayonnaise, store-bought or homemade
2 tablespoons (30 ml) apple cider vinegar
1 tablespoon (6 g) curry powder to taste
Salt and pepper to taste

Chop tofu into small cubes. Add to a large mixing bowl.
Add arugula, raisins, pine nuts, red peppers, and onion.
In a small bowl, whisk together mayo, vinegar, curry powder, salt, and pepper.
Add dressing to salad and toss to coat.

Yield: 4 main-dish or 8 side-dish servings

No-Fat Balsamic Mustard Dressing
*Quick and Easy
*Nut Free
*Corn Free
*Low Fat

Wait! No oil? That's right. A super kicky dressing without an ounce of fat! Enjoy over dark leafy greens or warmed with steamed kale.

1/2 cup (120 g) Dijon mustard
1/2 cup (120 ml) balsamic vinegar
2 tablespoons (30 ml) agave nectar
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1/4 teaspoon salt
Black pepper to taste

Combine all ingredients in an airtight container, cover with lid, and shake to mix. Store in the fridge until ready to use.

Yield: Just over 1 cup (270 ml)

Shown here in a wrap and in a bowl…I like it both ways!

From Hearty Vegan:

Chopped Waldorf Wraps

For the dressing:
1 cup (224 g) vegan mayonnaise, store bought or homemade
1/2 cup (120 g) nondairy sour cream, store bought or homemade
1/2 cup (120 ml) orange juice
1 tablespoon (9 g) poppyseeds
salt and pepper to taste

For the salad:
3 hearts (12 ounces, 340 g) romaine lettuce, chopped
2 medium granny smith apples, cored and chopped into small cubes
3 stalks celery, chopped
1 cup (160 g) diced red onion
1 cup (109 g) pecan pieces
1 cup (160 g) raisins

For the wraps:
6 large burrito size tortillas (Find the largest, freshest, most pliable tortillas you can find, they work best for wraps)
6 pieces of parchment cut to squares just larger than the tortillas

To make the dressing whisk together all ingredients in a medium bowl.
Set aside.
To make the salad, toss all ingredients together in a large mixing bowl, add prepared dressing and toss to coat.
Refrigerate until ready to use.
To make the wraps lay one piece of parchment on a flat surface.
Place a tortilla in the center of the parchment.
Place 2 to 3 cups (340 g to 510 g), depending on the size of your tortilla, of prepared salad in the tortilla, spread out across the half of the tortilla closest to you. It will seem like a lot, but that’s the magic of making a tight deli style wrap.
Using the parchment to help keep the tortilla from tearing, begin to roll it up like a burrito, folding in the edges halfway through.
Roll as tightly as possible.
Tape the parchement to keep it closed tightly.
Use a sharp knife to cut the wrap in half on the bias.

Yield: 6 wraps or a large bowl of salad, about 15 cups (2550 g)

Add it! Cubed tofu and cubed avocado make a wonderful addition to this salad.


From The Best Veggie Burgers on the Planet:
Creamy Balsamic Dressing
*Wheat-free

This dressing is my answer to a creamy garlic dressing that is served at one of my favorite Italian restaurants. Unfortunately for me, that dressing contains beef consommé and, therefore, is not vegan.

12 ounces (340 g) extra-firmed tofu, drained but not pressed
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) balsamic vinegar
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
Salt and pepper

Place all the ingredients in a blender and process until smooth.
Keep refrigerated in an airtight container until ready to use. Lasts about 1 week.

Yield: 1 1/2 cups (375 g)

Join me in the LBC!

I'll be cookin' up some guilt free comfort foods in Long Beach tomorrow night from 6:30-8:30 pm.

We'll be making Beefy Cheesy Mac (Vegan Hamburger Helper Cheeseburger Macaroni)




and Spaghetti with TVP Meatballs. 



Come and join me!

Whole Foods Market
6550 E. Pacific Coast Highway
Long Beach, CA 90803
562.598.8687
$10 per person