Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods.

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  #1 (permalink)   Report Post  
 
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Default Creamy sauce flavouring

Hi. I can easily make a creamy sauce when cooking vegetables. I cook
the vegetables and add soya milk with an appropriate amount of flour or
cornstarch. I can make a curry sauce similar to what might be found in
supermarket tinned curry (if it were vegan) by adding some curry paste
and other ingredients (salt, pepper, garlic, tomato paste, others).

I sometimes just make a creamy stew flavoured just with veggie stock,
salt, pepper, olive oil, garlic, and herbs).

Does anyone have any suggestions of other ways I could flavour sauce
for use with cooked vegetables?

Cheers,

Ross-c
  #2 (permalink)   Report Post  
sweetmusicman49
 
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Yes, go to http://recipecircus.com/recipes/CVC/ and click on the sauces
section. There are currently 72 sauces listed there from catsup to
"cheese" sauces to guacamole and most things inbetween.
Life's too short to eat bad food.
Chris
  #3 (permalink)   Report Post  
sweetmusicman49
 
Posts: n/a
Default

Yes, go to http://recipecircus.com/recipes/CVC/ and click on the sauces
section. There are currently 72 sauces listed there from catsup to
"cheese" sauces to guacamole and most things inbetween.
Life's too short to eat bad food.
Chris
  #4 (permalink)   Report Post  
Chef R. W. Miller
 
Posts: n/a
Default

Cream Sauce With Herbs and No Dairy

INGREDIENTS:

1 (8 ounce) package silken tofu
1 1/2 cups soy milk
2 tablespoons soy margarine
2 tablespoons minced garlic
1 tablespoon nutritional yeast
1/2 teaspoon paprika
2 teaspoons dried dill weed
1/2 teaspoon salt-free herb and spice blend
1/4 cup water
1 tablespoon cornstarch

DIRECTIONS:

Crumble tofu into a blender or food processor. Puree briefly, then add the
soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice
blend. Process the mixture until it is smooth.
Pour the mixture into a medium saucepan and cook over medium heat until it
comes to a boil. Combine the cornstarch and water, pour into pan with the
sauce. Continue cooking over medium heat until sauce has thickened, about 1
minute. Remove from heat and allow sauce to cool slightly, adjust flavors to
taste and serve over pasta or roasted vegetables.
----------------------------------------------------------------------------
--------------------------------------------------------------

Onion Bechamel Sauce

4 tbls vegan margarine or light oil (sunflower, ect)
3 medium onions, sliced into half moons
1 tsp salt
4 tbls unbleached flower
2 1/2 to 3 cups hot (but not boiling) unflavored soy milk, regular or lite
salt and white pepper to taste
1/2 tsp dried tarragon

Het the margarine or oil in a large, heavy skillet over low heat. Add the
onions and sprinkle with the salt. Saute for about thirty mins, stirring
occasionally. Onions should be soft but not browned. Add the flour and
cook for 1 min. stirring constantly. Slowley pour in the soy milk, whisking
continuously until the sauce is smooth and thick. Cover partiallu and cook
for another fifteen mins., stirring occasionally. Be careful not to let the
sauce ascorch. Remove from the heat and season with salt and pepper to
taste, add the tarragon. Serve as is, or cool slightly, then puree the
sauce in a blender or food processor for an even smother sauce.
----------------------------------------------------------------------------
---------------------------------------------------

Vanill orange sauce

1/4 cup freshly squeezed not from concentrate orange juice
1 cup plain or vanilla soy yoghurt
2 to 3 tsp sugar or alternative sweetener, to taste
freash orange zwst (orange part only, no white),

Whisk all ingredients together untill smooth in a mixing bowl, adding just
enough sugar so the sauce is sweet without being oversweet-- exact amount
will depend on how sweet the orange juice is. Cover and refrigerate for 1
to 2 hiurs. Serve chilled. Garnish with a few strands of orange zest.
----------------------------------------------------------------------------
----------------------------------------------------------------

Vodka cream sauce for vegs.

1 1/2 ounce sun-drided tomatos (dry not packed in oil)
1/2 cup boiling water
1 tbsp extra virgin olive oil
2 medium garlic cloves, minced
1 14 1/2oz can stewed tomatoes
1 tsp salt
1/2 cup fresh basil leaves, coarsely chopped
1/4 cup vodka
1/2 tsp cayenne pepper flakes
1 10 1/2 oz brick silken tofu

Place the tomatos into a small bowl and cover with boiling water. Set
aside. In a large skillet, heat the oil over medium heat. Add the garlic
and sautee for 1 min. Add the tomatoes, salt, basil, vodka, & cayenne.
Bring the mixture to a boil, then lower the heat and simmer. Drain the tofu
and place into a blender or food processor with the sun-dried tomatoes and
the liquid the tomatoes were soaked in. Puree tuntill smooth. Stir mixture
into the skiller with the tomatoes, and mixing well. Simmer untill heated
through. Serve over steamed, or sautee vegs., or pasta.
----------------------------------------------------------------------------
-----------------------------------------------------------------
Creamy White Cheez Sauce

1/2 cup nutritional yeast
3 T. unbleached flour
4 t. cornstarch
1/2 t. dry mustard
1/2 t. garlic powder
1/2 t. salt
1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
1 T. safflower oil
1-2 T. sherry, optional


In a saucepan, whisk together the dry ingredients. Add the soy milk and oil,
and whisk until very smooth. Whisking constantly to avoid lumps, cook over
low heat for 3-5 minutes or until the sauce has thickened. Flavor the sauce
with a little sherry, if desired.
Yield: 1 1/2 cups
----------------------------------------------------------------------------
---------------------------------------------------------------

Lemon Dill Tofu Cream

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm
1/3 cup soy milk
3 T. lemon juice
2 T. freshly chopped dill
1 T. nutritional yeast
1/2 t. salt


In a food processor or blender, combine all of the ingredients and puree
until smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour
to allow the flavors to blend. Serve as a topping for soups, salads, and
other dishes just as you would use sour cream.
Yield: 2 1/2 cups
----------------------------------------------------------------------------
--------------------------------------------------------

Non Dairy Alfredo Sauce

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm or extra firm
2 cups soy milk, rice milk, or other non-dairy milk of choice
1 t. onion powder
1/2 t. garlic powder
1/2 t. salt
pinch of cayenne pepper
pinch of ground nutmeg
1 cup soy parmesan cheese


In a food processor or blender, place all of the ingredients, except the soy
parmesan cheese, and blend for 2 minutes to form a smooth puree. Transfer
the mixture to a small saucepan and cook over low heat while stirring
constantly until warmed through. Remove the saucepan from the heat and stir
in the soy parmesan cheese. Taste and adjust the seasonings, as needed. Use
as a sauce for pasta, vegetables, or grains.
Yield: 4 Cups
----------------------------------------------------------------------------
---------------------------------------------------------------------

Non Dairy Remoulade Sauce

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm
3 T. olive oil
2 T. cider vinegar
1 T. unbleached cane sugar
1 T. Dijon mustard or Creole mustard
1 t. salt
1 t. Creole Seasoning
1 T. freshly chopped parsley
1 T. relish
1 T. capers, drained


In a food processor or blender, place the tofu, olive oil, vinegar, mustard,
salt, and Creole Seasoning, and process until smooth. Add the remaining
ingredients and pulse a few times to combine. Transfer to an airtight
container and store in the refrigerator. Use as a spread on sandwiches or
wraps, or as a sauce on steamed vegetables or grains.
Yield: 1 1/2 cups
----------------------------------------------------------------------------
----------------------------------------------------------

Non Dairy Swiss Cheese Sauce

1 1/2 cups water
1/3 cup agar-agar flakes
1/2 cup raw cashews
1/3 cup blanched almonds
1 T. safflower oil, sunflower oil, or other vegetable oil of choice
1/3 cup soy milk, rice milk, or other non-dairy milk of choice
1/3 cup nutritional yeast flakes
3 T. lemon juice
1 T. light or mellow miso
1 T. Dijon mustard
1 T. onion powder
3/4 t. garlic powder
1/4 t. salt


In a small saucepan, place the water and agar-agar flakes, and simmer over
low heat to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food
processor, place the cashews, almonds, and oil, and process for 1-2 minutes
to form a smooth paste. Scrape down the sides of the food processor. Add the
remaining ingredients and process for 1 minute. After the agar-agar mixture
has simmered for 5 minutes, add the mixture to the food processor, and
process an additional 2 minutes to thoroughly blend the flavors. Lightly oil
a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture
into the mold, cover, and chill overnight. Unmold the cheese and used sliced
or shredded in place of commercially made cheese in your favorite recipes,
or enjoy with crackers, breads, or fruit. Store in an airtight container in
the refrigerator for 7-10 days.
Yield: One 3-cup brick or loaf of non-dairy cheese
----------------------------------------------------------------------------
--------------------------------------------------
Enjoy
Chef R. W. Miller
Marriott Resorts & Hotels
  #5 (permalink)   Report Post  
Sue milham
 
Posts: n/a
Default

Wow, what Marriott cooks like this? I'd like to go and have a meal there.

<<"Chef R. W. Miller" wrote:
Cream Sauce With Herbs and No Dairy

INGREDIENTS:

1 (8 ounce) package silken tofu
1 1/2 cups soy milk
2 tablespoons soy margarine
2 tablespoons minced garlic
1 tablespoon nutritional yeast
1/2 teaspoon paprika
2 teaspoons dried dill weed
1/2 teaspoon salt-free herb and spice blend
1/4 cup water
1 tablespoon cornstarch

DIRECTIONS:

Crumble tofu into a blender or food processor. Puree briefly, then add the
soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice
blend. Process the mixture until it is smooth.
Pour the mixture into a medium saucepan and cook over medium heat until it
comes to a boil. Combine the cornstarch and water, pour into pan with the
sauce. Continue cooking over medium heat until sauce has thickened, about 1
minute. Remove from heat and allow sauce to cool slightly, adjust flavors to
taste and serve over pasta or roasted vegetables.
----------------------------------------------------------------------------
--------------------------------------------------------------

Onion Bechamel Sauce

4 tbls vegan margarine or light oil (sunflower, ect)
3 medium onions, sliced into half moons
1 tsp salt
4 tbls unbleached flower
2 1/2 to 3 cups hot (but not boiling) unflavored soy milk, regular or lite
salt and white pepper to taste
1/2 tsp dried tarragon

Het the margarine or oil in a large, heavy skillet over low heat. Add the
onions and sprinkle with the salt. Saute for about thirty mins, stirring
occasionally. Onions should be soft but not browned. Add the flour and
cook for 1 min. stirring constantly. Slowley pour in the soy milk, whisking
continuously until the sauce is smooth and thick. Cover partiallu and cook
for another fifteen mins., stirring occasionally. Be careful not to let the
sauce ascorch. Remove from the heat and season with salt and pepper to
taste, add the tarragon. Serve as is, or cool slightly, then puree the
sauce in a blender or food processor for an even smother sauce.
----------------------------------------------------------------------------
---------------------------------------------------

Vanill orange sauce

1/4 cup freshly squeezed not from concentrate orange juice
1 cup plain or vanilla soy yoghurt
2 to 3 tsp sugar or alternative sweetener, to taste
freash orange zwst (orange part only, no white),

Whisk all ingredients together untill smooth in a mixing bowl, adding just
enough sugar so the sauce is sweet without being oversweet-- exact amount
will depend on how sweet the orange juice is. Cover and refrigerate for 1
to 2 hiurs. Serve chilled. Garnish with a few strands of orange zest.
----------------------------------------------------------------------------
----------------------------------------------------------------

Vodka cream sauce for vegs.

1 1/2 ounce sun-drided tomatos (dry not packed in oil)
1/2 cup boiling water
1 tbsp extra virgin olive oil
2 medium garlic cloves, minced
1 14 1/2oz can stewed tomatoes
1 tsp salt
1/2 cup fresh basil leaves, coarsely chopped
1/4 cup vodka
1/2 tsp cayenne pepper flakes
1 10 1/2 oz brick silken tofu

Place the tomatos into a small bowl and cover with boiling water. Set
aside. In a large skillet, heat the oil over medium heat. Add the garlic
and sautee for 1 min. Add the tomatoes, salt, basil, vodka, & cayenne.
Bring the mixture to a boil, then lower the heat and simmer. Drain the tofu
and place into a blender or food processor with the sun-dried tomatoes and
the liquid the tomatoes were soaked in. Puree tuntill smooth. Stir mixture
into the skiller with the tomatoes, and mixing well. Simmer untill heated
through. Serve over steamed, or sautee vegs., or pasta.
----------------------------------------------------------------------------
-----------------------------------------------------------------
Creamy White Cheez Sauce

1/2 cup nutritional yeast
3 T. unbleached flour
4 t. cornstarch
1/2 t. dry mustard
1/2 t. garlic powder
1/2 t. salt
1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
1 T. safflower oil
1-2 T. sherry, optional


In a saucepan, whisk together the dry ingredients. Add the soy milk and oil,
and whisk until very smooth. Whisking constantly to avoid lumps, cook over
low heat for 3-5 minutes or until the sauce has thickened. Flavor the sauce
with a little sherry, if desired.
Yield: 1 1/2 cups
----------------------------------------------------------------------------
---------------------------------------------------------------

Lemon Dill Tofu Cream

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm
1/3 cup soy milk
3 T. lemon juice
2 T. freshly chopped dill
1 T. nutritional yeast
1/2 t. salt


In a food processor or blender, combine all of the ingredients and puree
until smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour
to allow the flavors to blend. Serve as a topping for soups, salads, and
other dishes just as you would use sour cream.
Yield: 2 1/2 cups
----------------------------------------------------------------------------
--------------------------------------------------------

Non Dairy Alfredo Sauce

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm or extra firm
2 cups soy milk, rice milk, or other non-dairy milk of choice
1 t. onion powder
1/2 t. garlic powder
1/2 t. salt
pinch of cayenne pepper
pinch of ground nutmeg
1 cup soy parmesan cheese


In a food processor or blender, place all of the ingredients, except the soy
parmesan cheese, and blend for 2 minutes to form a smooth puree. Transfer
the mixture to a small saucepan and cook over low heat while stirring
constantly until warmed through. Remove the saucepan from the heat and stir
in the soy parmesan cheese. Taste and adjust the seasonings, as needed. Use
as a sauce for pasta, vegetables, or grains.
Yield: 4 Cups
----------------------------------------------------------------------------
---------------------------------------------------------------------

Non Dairy Remoulade Sauce

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm
3 T. olive oil
2 T. cider vinegar
1 T. unbleached cane sugar
1 T. Dijon mustard or Creole mustard
1 t. salt
1 t. Creole Seasoning
1 T. freshly chopped parsley
1 T. relish
1 T. capers, drained


In a food processor or blender, place the tofu, olive oil, vinegar, mustard,
salt, and Creole Seasoning, and process until smooth. Add the remaining
ingredients and pulse a few times to combine. Transfer to an airtight
container and store in the refrigerator. Use as a spread on sandwiches or
wraps, or as a sauce on steamed vegetables or grains.
Yield: 1 1/2 cups
----------------------------------------------------------------------------
----------------------------------------------------------

Non Dairy Swiss Cheese Sauce

1 1/2 cups water
1/3 cup agar-agar flakes
1/2 cup raw cashews
1/3 cup blanched almonds
1 T. safflower oil, sunflower oil, or other vegetable oil of choice
1/3 cup soy milk, rice milk, or other non-dairy milk of choice
1/3 cup nutritional yeast flakes
3 T. lemon juice
1 T. light or mellow miso
1 T. Dijon mustard
1 T. onion powder
3/4 t. garlic powder
1/4 t. salt


In a small saucepan, place the water and agar-agar flakes, and simmer over
low heat to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food
processor, place the cashews, almonds, and oil, and process for 1-2 minutes
to form a smooth paste. Scrape down the sides of the food processor. Add the
remaining ingredients and process for 1 minute. After the agar-agar mixture
has simmered for 5 minutes, add the mixture to the food processor, and
process an additional 2 minutes to thoroughly blend the flavors. Lightly oil
a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture
into the mold, cover, and chill overnight. Unmold the cheese and used sliced
or shredded in place of commercially made cheese in your favorite recipes,
or enjoy with crackers, breads, or fruit. Store in an airtight container in
the refrigerator for 7-10 days.
Yield: One 3-cup brick or loaf of non-dairy cheese
----------------------------------------------------------------------------
--------------------------------------------------
Enjoy
Chef R. W. Miller
Marriott Resorts & Hotels





>><BR><BR>


Sue M.


  #6 (permalink)   Report Post  
Sue milham
 
Posts: n/a
Default

Wow, what Marriott cooks like this? I'd like to go and have a meal there.

<<"Chef R. W. Miller" wrote:
Cream Sauce With Herbs and No Dairy

INGREDIENTS:

1 (8 ounce) package silken tofu
1 1/2 cups soy milk
2 tablespoons soy margarine
2 tablespoons minced garlic
1 tablespoon nutritional yeast
1/2 teaspoon paprika
2 teaspoons dried dill weed
1/2 teaspoon salt-free herb and spice blend
1/4 cup water
1 tablespoon cornstarch

DIRECTIONS:

Crumble tofu into a blender or food processor. Puree briefly, then add the
soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice
blend. Process the mixture until it is smooth.
Pour the mixture into a medium saucepan and cook over medium heat until it
comes to a boil. Combine the cornstarch and water, pour into pan with the
sauce. Continue cooking over medium heat until sauce has thickened, about 1
minute. Remove from heat and allow sauce to cool slightly, adjust flavors to
taste and serve over pasta or roasted vegetables.
----------------------------------------------------------------------------
--------------------------------------------------------------

Onion Bechamel Sauce

4 tbls vegan margarine or light oil (sunflower, ect)
3 medium onions, sliced into half moons
1 tsp salt
4 tbls unbleached flower
2 1/2 to 3 cups hot (but not boiling) unflavored soy milk, regular or lite
salt and white pepper to taste
1/2 tsp dried tarragon

Het the margarine or oil in a large, heavy skillet over low heat. Add the
onions and sprinkle with the salt. Saute for about thirty mins, stirring
occasionally. Onions should be soft but not browned. Add the flour and
cook for 1 min. stirring constantly. Slowley pour in the soy milk, whisking
continuously until the sauce is smooth and thick. Cover partiallu and cook
for another fifteen mins., stirring occasionally. Be careful not to let the
sauce ascorch. Remove from the heat and season with salt and pepper to
taste, add the tarragon. Serve as is, or cool slightly, then puree the
sauce in a blender or food processor for an even smother sauce.
----------------------------------------------------------------------------
---------------------------------------------------

Vanill orange sauce

1/4 cup freshly squeezed not from concentrate orange juice
1 cup plain or vanilla soy yoghurt
2 to 3 tsp sugar or alternative sweetener, to taste
freash orange zwst (orange part only, no white),

Whisk all ingredients together untill smooth in a mixing bowl, adding just
enough sugar so the sauce is sweet without being oversweet-- exact amount
will depend on how sweet the orange juice is. Cover and refrigerate for 1
to 2 hiurs. Serve chilled. Garnish with a few strands of orange zest.
----------------------------------------------------------------------------
----------------------------------------------------------------

Vodka cream sauce for vegs.

1 1/2 ounce sun-drided tomatos (dry not packed in oil)
1/2 cup boiling water
1 tbsp extra virgin olive oil
2 medium garlic cloves, minced
1 14 1/2oz can stewed tomatoes
1 tsp salt
1/2 cup fresh basil leaves, coarsely chopped
1/4 cup vodka
1/2 tsp cayenne pepper flakes
1 10 1/2 oz brick silken tofu

Place the tomatos into a small bowl and cover with boiling water. Set
aside. In a large skillet, heat the oil over medium heat. Add the garlic
and sautee for 1 min. Add the tomatoes, salt, basil, vodka, & cayenne.
Bring the mixture to a boil, then lower the heat and simmer. Drain the tofu
and place into a blender or food processor with the sun-dried tomatoes and
the liquid the tomatoes were soaked in. Puree tuntill smooth. Stir mixture
into the skiller with the tomatoes, and mixing well. Simmer untill heated
through. Serve over steamed, or sautee vegs., or pasta.
----------------------------------------------------------------------------
-----------------------------------------------------------------
Creamy White Cheez Sauce

1/2 cup nutritional yeast
3 T. unbleached flour
4 t. cornstarch
1/2 t. dry mustard
1/2 t. garlic powder
1/2 t. salt
1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice
1 T. safflower oil
1-2 T. sherry, optional


In a saucepan, whisk together the dry ingredients. Add the soy milk and oil,
and whisk until very smooth. Whisking constantly to avoid lumps, cook over
low heat for 3-5 minutes or until the sauce has thickened. Flavor the sauce
with a little sherry, if desired.
Yield: 1 1/2 cups
----------------------------------------------------------------------------
---------------------------------------------------------------

Lemon Dill Tofu Cream

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm
1/3 cup soy milk
3 T. lemon juice
2 T. freshly chopped dill
1 T. nutritional yeast
1/2 t. salt


In a food processor or blender, combine all of the ingredients and puree
until smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour
to allow the flavors to blend. Serve as a topping for soups, salads, and
other dishes just as you would use sour cream.
Yield: 2 1/2 cups
----------------------------------------------------------------------------
--------------------------------------------------------

Non Dairy Alfredo Sauce

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm or extra firm
2 cups soy milk, rice milk, or other non-dairy milk of choice
1 t. onion powder
1/2 t. garlic powder
1/2 t. salt
pinch of cayenne pepper
pinch of ground nutmeg
1 cup soy parmesan cheese


In a food processor or blender, place all of the ingredients, except the soy
parmesan cheese, and blend for 2 minutes to form a smooth puree. Transfer
the mixture to a small saucepan and cook over low heat while stirring
constantly until warmed through. Remove the saucepan from the heat and stir
in the soy parmesan cheese. Taste and adjust the seasonings, as needed. Use
as a sauce for pasta, vegetables, or grains.
Yield: 4 Cups
----------------------------------------------------------------------------
---------------------------------------------------------------------

Non Dairy Remoulade Sauce

1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm
3 T. olive oil
2 T. cider vinegar
1 T. unbleached cane sugar
1 T. Dijon mustard or Creole mustard
1 t. salt
1 t. Creole Seasoning
1 T. freshly chopped parsley
1 T. relish
1 T. capers, drained


In a food processor or blender, place the tofu, olive oil, vinegar, mustard,
salt, and Creole Seasoning, and process until smooth. Add the remaining
ingredients and pulse a few times to combine. Transfer to an airtight
container and store in the refrigerator. Use as a spread on sandwiches or
wraps, or as a sauce on steamed vegetables or grains.
Yield: 1 1/2 cups
----------------------------------------------------------------------------
----------------------------------------------------------

Non Dairy Swiss Cheese Sauce

1 1/2 cups water
1/3 cup agar-agar flakes
1/2 cup raw cashews
1/3 cup blanched almonds
1 T. safflower oil, sunflower oil, or other vegetable oil of choice
1/3 cup soy milk, rice milk, or other non-dairy milk of choice
1/3 cup nutritional yeast flakes
3 T. lemon juice
1 T. light or mellow miso
1 T. Dijon mustard
1 T. onion powder
3/4 t. garlic powder
1/4 t. salt


In a small saucepan, place the water and agar-agar flakes, and simmer over
low heat to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food
processor, place the cashews, almonds, and oil, and process for 1-2 minutes
to form a smooth paste. Scrape down the sides of the food processor. Add the
remaining ingredients and process for 1 minute. After the agar-agar mixture
has simmered for 5 minutes, add the mixture to the food processor, and
process an additional 2 minutes to thoroughly blend the flavors. Lightly oil
a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture
into the mold, cover, and chill overnight. Unmold the cheese and used sliced
or shredded in place of commercially made cheese in your favorite recipes,
or enjoy with crackers, breads, or fruit. Store in an airtight container in
the refrigerator for 7-10 days.
Yield: One 3-cup brick or loaf of non-dairy cheese
----------------------------------------------------------------------------
--------------------------------------------------
Enjoy
Chef R. W. Miller
Marriott Resorts & Hotels





>><BR><BR>


Sue M.
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