Category Archives: Cheese

VEGAN NACHO CHEESE aka VEGAN QUESO

I have to apologize for the fact that the picture for this post is not up to par, but I had to put my pride aside and post this recipe anyway because it is SO GOOD!

What would New Years Day be without nachos???  The other day I had a craving for nachos and with the New Year coming-up I decided to figure this one out…How do you make a yummy vegan nacho cheese sauce?  It turns out the answer is really easy.

My family had so much fun building their own nachos and I think everyone was happy that mama had a nacho craving!

INGREDIENTS
 
1 bag Daiya Cheddar Cheese
1 ½ cups So Delicious Unsweetened Coconut Milk
1/3 cup Trader Joe’s Serrano Salsa Fresca (so good!)
 

Warm all ingredients over medium to medium-low heat until completely melted and incorporated.

I really encourage using a good quality salsa as it will have a big impact on the final product.  Trader Joe’s Serrano Salsa Fresca is seriously good.

This would also be really great in a vegan 7 layer dip.

What do you like to serve on New Years Day?

For a printable version of this recipe click here.

Advertisements

12 Comments

Filed under Appetizers, Cheese, Dip, Gluten Free, Holiday, Holidays, Kid Friendly, Quick, Recipes, Sauce / Spread / Jam / Yogurt, Vegan, Vegetarian

HEARTY VEGGIE LASAGNA

Hearty Veggie Lasagna

Hearty Veggie Lasagna

Whenever I cook lasagna I make a HUGE one and I tend to do it on a weekend or an afternoon when I know I will be home for the rest of the night.  If you are going to go to the trouble to make lasagna, why not have it be big enough to last for a few meals?  When I make this lasagna it lasts my family of 4 (2 of which are children) 3 whole dinners!  We eat it fresh out of the oven one night and then I usually freeze the other 2 sections for 2 other nights.  You pop it in the oven for an hour from the freezer, make a salad, and you have a fantastic dinner!

***NOTE***

I just cooked one of my frozen lasagna sections and IT DOES NOT REHEAT WELL when using gluten free lasagna noodles (they turned to mush).  The lasagna tastes AWESOME the first night and when reheated as left-overs, but unfortunately I can NOT recommend reheating it from the freezer.  Bummer. 

The next time I make this lasagna I am going to cut the recipe in 1/2.

There are a few keys to making great tasting vegan lasagna:

  1. All of the components need to taste good enough to eat on their own
  2. The sauce needs to be very fresh and flavorful
  3. The cheese filling needs to have the taste and texture everyone has come to expect

As for the cheese, it has taken a lot of experimenting, but I have finally come-up with what I call my Vegan Herbed Ricotta.  I am not a big fan of using very much soy in general (A LOT of the recipes you will see for vegan lasagna rely on tofu tremendously), so through trial and error I have come up with a recipe that only uses ½ a brick of extra firm sprouted tofu and the rest of the cheese is comprised of beans, vegan goat cheese, and herbs and spices.  When you think about it, ½ a brick of tofu spread out over three dinners for four people is very nominal.

While it is a time investment to make lasagna, the end result is so very worth it and will pay off when you realize you have made 3 meals!

~

INGREDIENTS

2 packages brown rice lasagna noodles

2 25.5 oz. jars of tomato basil pasta sauce

4 10 oz. bags baby bella mushrooms

2 medium onions

4 small or 2 large zucchini

1 tsp. olive oil

Simply Organic garlic salt to taste

1 package Daiya mozzarella cheese

VEGAN HERBED RICOTTA

1 cup vegan goat cheese*

½ package extra firm sprouted tofu by Wildwood, drained and crumbled

15 oz. can great northern beans, drained and rinsed

2 10 oz. packages Cascadian Farms frozen spinach, thawed and squeezed dry

1 packed cup fresh basil

4 garlic cloves

1 tsp oregano

1 tsp salt

pepper to taste

* click here for recipe 

~

Preheat the oven to 400°

Place a strainer over a bowl and pour one of the jars of pasta sauce into the strainer.  You want most of the liquid to strain into the bowl.  You may need to stir the sauce a few times to help release most of the liquid.

Strain 1 Jar of Sauce

Strain 1 Jar of Sauce

While the pasta sauce is straining, cook the lasagna noodles according to the instructions on the box.  I am always leery about noodles that claim they do not need to be precooked, so I always precook them.  It really doesn’t add much time to the process since they will cook while you are preparing the other ingredients.

While the noodles are cooking, make the Vegan Herbed Ricotta.  Place the vegan goat cheese and sprouted tofu in a bowl.  In a food processor fitted with the S blade, pulse together the basil, garlic, oregano, salt, and pepper.  You will need to stop and scrape down the bowl of the processor a few times during the process. 

Basil and Garlic

Basil and Garlic

Oregano, Salt, and Pepper is Added

Oregano, Salt, and Pepper is Added

Once the mixture resembles pesto, add the great northern beans and pulse only a few times since you want the beans to maintain some texture.  Gently fold the mixture from the food processor into the vegan goat cheese and crumbled tofu. 

Add Beans and Pulse

Add Beans and Pulse

Combine with Tofu and Vegan Goat Cheese

Combine with Tofu and Vegan Goat Cheese

Once well combined, gently fold in the spinach (which you have squeezed ALL of the liquid out of so it forms a nice dry ball).

Defrosted Spinach

Defrosted Spinach

Liquid Squeezed Out

Liquid Squeezed Out

Gently Fold In Spinach

Gently Fold In Spinach

Completed Vegan Herbed Ricotta

Completed Vegan Herbed Ricotta

Now that the noodles are done cooking, rinse them under cool water.  Once rinsed, lay them out in a single layer to prevent sticking (I use sheet pans).

Without washing the food processor bowl (save yourself some time, there is no real need) place the mushrooms one bag at a time into the food processor and pulse until they are fairly well chopped, but maintain some texture.  Pour the mushrooms into a large pot.  Repeat with the other three bags until all of the mushrooms are chopped. 

Pre-Sliced Mushrooms into the Processor

Pre-Sliced Mushrooms into the Processor

Roughly chop the onions and place them into the unwashed food processor bowl.  Pulse until finely chopped and add the onions to the pot with the chopped mushrooms.

Onions and Mushrooms

Onions and Mushrooms

Turn the burner onto medium and cook the mushrooms and onions down.  Place the lid on the pot to speed-up the process.  Once the mushrooms and onions are cooked (approx. 10 minutes), pour them into a strainer to strain out all of the liquid.  Once strained, salt and pepper to taste.

Cooked Down Onions and Mushrooms

Cooked Down Onions and Mushrooms

Strain the Liquid Out and Season to Taste

Strain the Liquid Out and Season to Taste

Chop the zucchini into 1/8” wheels and sauté on medium heat with 1 tsp oil.  You want the zucchini to brown very slightly.  This should only take 3-4 minutes.  Flavor the zucchini with garlic salt to taste.

Saute the Zucchini

Saute the Zucchini

It is now time to assemble the lasagna.  Pour one third of the unopened pasta sauce (NOT the pasta sauce you are straining) into the bottom of a 10” x 12” deep casserole dish.  Follow with a layer of lasagna noodles, 1/3 of the Vegan Herbed Ricotta, 1/3 of the Daiya, and 1/3 of the mushrooms, and another 1/3 of the sauce.

1/3 Jar of Pasta Sauce

1/3 Jar of Pasta Sauce

Layer of Noodles

Layer of Noodles

1/3 of the Herbed Riccota

1/3 of the Herbed Riccota

1/3 Daiya, 1/3 Mushrooms, and Another 1/3 Sauce

1/3 Daiya, 1/3 Mushrooms, and Another 1/3 Sauce

Follow with another layer of noodles, 1/3 of the Vegan Herbed Ricotta, all of the zucchini wheels, most of the remaining mushrooms (reserve some for the top of the lasagna), most of the remaining Daiya (reserve some for the top of the lasagna), and the last 1/3 of the jar of pasta sauce.

Noodle Layer, Herbed Riccota, Zucchini

Noodle Layer, Herbed Riccota, Zucchini

Mushrooms and Daiya

Mushrooms and Daiya

Top with the last layer of lasagna noodles, the ENTIRE jar of the strained pasta sauce (reserve the liquid for an alternate use…you will not need it for this recipe…if you put it into the lasagna it will become soggy), any remaining mushrooms, and the remaining Daiya.

Last Layer of Noodles, Strained Pasta Sauce, and Remaining Mushrooms and Daiya

Last Layer of Noodles, Strained Pasta Sauce, and Remaining Mushrooms and Daiya

Cover the lasagna with a piece of foil that you have oiled on the inside so it won’t stick to it.

Cook the lasagna for 1 hour at 400°.

 
 
 

Hearty Veggie Lasagna

Hearty Veggie Lasagna

For a printable version of this recipe click here.

5 Comments

Filed under Cheese, Gluten Free, Main Dish, Recipes, Vegan, Vegetables, Vegetarian

CHEEZY HEMP NACHO SAUCE – Guest Blog by Kristen Suzanne of Kristen’s Raw

Kristen Suzanne

Kristen Suzanne

Today’s guest blog is by Kristen Suzanne, who is a leader in the raw food world.  She is an accomplished Raw Food Chef and former competitive bodybuilder. Through radio, television, books, classes, and her blog and email newsletter, Chef Kristen Suzanne helps people live life to the fullest with the healthiest cuisine in the world.  To learn more about why Kristen chose the raw food lifestyle click here.

Enjoy her post…

Cheezy Hemp Nacho Sauce

Cheezy Hemp Nacho Sauce

Hemp foods, now widely available in health food stores across the country, are taking the natural foods world by storm! A true “superfood,” hemp is high in protein, has excellent ratios of all the essential amino acids and essential fatty acids, tastes absolutely delicious, and is amazingly helpful to the environment due to its fast growth and lack of need for herbicides or pesticides.

Hemp is not your typical granola fare — it’s a subtle and delicious dream come true for foodies and connoisseurs of everything exotic and unique!

Let me tell you, this recipe is so good! I mean, like, really really awesomely delicious. I’ve made it every week for the past five weeks because we seriously cannot get enough of it. I’ve made it for lots of different people (non-Raw and Raw) and they all love it… I’m talking “lick-the-bowl-please-give-me-more” loving it. It’s perfect for showing off at the next party you attend or host. And, of course, it’s full of nutrition… hemp seeds (complete protein, essential fatty acids), red bell pepper and garlic (antioxidants, vitamins, minerals), and more. So, without further ado… here it is!

CHEEZY HEMP NACHO SAUCE

INGREDIENTS – Yield approximately 1 1/2 cups

1/3 cup water
1 clove garlic
2 tablespoons fresh lemon juice
1 red bell pepper, seeded, rough chopped (approximately 1 cup)
1 cup hemp seeds
2 1/2 tablespoons nutritional yeast flakes
1 tablespoon chili powder*
2 teaspoons tamari, wheat-free
1/2 teaspoon Himalayan crystal salt
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon turmeric powder

*My favorite is by Simply Organic

Blend all of the ingredients in a blender until smooth and creamy. This can be stored in the refrigerator for 4-5 days. · Use this for dipping fresh veggies or corn chips (Raw or not – it’s up to you!)

Serving suggestions:
· For those eating cooked vegan foods, this is an awesome sauce on top of veggie burgers
· This also makes a delicious Raw vegan dressing on a hearty salad with romaine lettuce, chopped tomatoes, and cucumbers. You could even sprinkle on some Raw vegan taco meat and Fun Corn Chips for a tortilla type salad.

For a printable version of this recipe click here.

5 Comments

Filed under Cheese, Gluten Free, Guest Blog, Raw, Recipes, Sauce / Spread / Jam / Yogurt, Vegan, Vegetarian

VEGAN GOAT CHEESE

Raw Vegan Goat Cheese

When people make the decision to remove dairy from their diet cheese is often what they say they miss most.  Dairy is NOT healthy (in the future I will do an in-depth post to explain why) , so it is important that we find good alternatives.

Russell James

Russell James

I recently purchased one of Russell James‘ e-books called Raw Nut Cheese from his Raw Chef’s Recipe Series and decided to give the goat cheese recipe a whirl.

Raw Nut Cheese by Russell James

I have made raw nut cheese before and they weren’t as successful as this recipe was (I am eating it as I type…yum!).  I think the curing step is key…

INGREDIENTS – day one

2 cups raw unsalted macadamias, soaked 4 hours

1 cup water

1 tsp. probiotics powder (I used New Chapter Organics All Flora)

INGREDIENTS – day two

1 tsp. nutritional yeast

½ tsp. salt

1 tsp. lemon juice

Soak the macadamia nuts in filtered water for 4 hours.

Raw Macadamias

Soaked for 4 Hours

Blend the soaked nuts with 1 cup of filtered water and 1 tsp. probiotics powder in your high-powered blender (I used my Vitamix).  Make sure all of the nuts are blended well and there are no chunks.

Water & Probiotics

Blend Macadamias & Water

Blend Away All Lumps

Transfer the mixture to a cheesecloth-lined strainer that has been placed over a bowl.

Strainer Over Bowl

Line Strainer w/ Cheesecloth

Fold the cheesecloth over the cheese and place a weight over the top (I used a plate with pie weights over it).  Allow this mixture to cure at room temperature for a full 24 hours.

Put the Mixture in the Cheesecloth Lined Strainer

Fold Over the Cheesecloth

Top w/ Weight

Once the cheese has cured, mix in the nutritional yeast, salt, and lemon juice.

Cheese Texture After Curing

Add the Nutritional Yeast, Lemon, & Salt

Place the mixture in a Saran wrap lined spring form pan (I used a 5” pan) and place in the refrigerator to firm-up.

Put the Cheese Mixture in the Pan

Close the Plastic Wrap

When the cheese is more firm (it will never get firm…it will become the texture of goat cheese) and ready to serve, top it with your choice of toppings i.e. pesto, chopped sun dried tomatoes, fresh herbs.  The next time I make this cheese I plan on mixing pesto directly into the mixture.  This cheese is great served with crackers, on a salad, or in a sandwich.

Raw Vegan Goat Cheese

For a printable version of this recipe click here

18 Comments

Filed under Books, Cheese, Gluten Free, Raw, Recipes, Vegan, Vegetarian