Vegan Cheddar Cheese Brick Substitute

(pictured: two slices of vegan cheese on cucumber rounds)

I don’t remember where I got the original recipe for this cheese. In fact I no longer have the original recipe. This recipe changes almost each time I make it. What remain consistent are the agar, water, cashews and yeast. The spice mixture seems to change continually.

We use this to make pimento cheese spread, sliced on crackers or to make grilled cheese. This cheese substitute is also good on quesadillas.

I have had non-vegan friends ask me if this tastes like cheese. Honestly it does not taste like cheddar, but it does taste good and has a cheese texture. The flavor is smoky from the paprika and cumin, with a hint of heat from the cayenne. If you know what nutritional yeast tastes like you can taste it in this cheese but it is not the dominant flavor. Raw cashews add fat and give the cheese the correct mouth feel. Overall, the texture is very close to cheese and the flavor is a reasonable substitute.

Vegan Cheddar Cheese Brick Substitute
Makes 1 brick or 6 - Three ounce servings

Ingredients:

5 teaspoons of agar powder (not flakes)
1 ½ cups of water
½ cup of raw cashews
¼ cup of nutritional yeast
1 clove of garlic
½ tablespoon of kosher salt
½ teaspoon of smoked paprika
¼ teaspoon of cumin, toasted
1/8 teaspoon of cayenne powder
¼ teaspoon of dry mustard
¼ teaspoon of turmeric

Directions:

Put the agar powder in the water and stir to thoroughly incorporate the agar into the water in a saucepan. Allow this mixture to stand while you put the other ingredients together.

Place the remaining ingredients in your blender and process until things are powdered.

Turn the heat to medium under the agar pan and continue to stir so the agar doesn’t burn. When the mixture begins to simmer lower the heat and cook for 5 minutes continuing to stir.

After 5 minutes pour the agar mixture into the blender quickly (before the agar begins to gel). Blend until everything is thoroughly incorporated.

Pour the cheese mixture into a heatproof container. I use a rectangular Pyrex dish. Allow the cheese to cool at room temperature and then refrigerate (takes about an hour). If you refrigerate the mixture while hot condensation will form in the container and result in an unpleasant texture on the surface of the cheese.

As soon as the cheese is cool it is ready to use. I have had it last a week in the refrigerator

Nutritional Information:

Amount Per Serving
Calories - 65.05
Calories From Fat (46%) - 29.72

Total Fat - 3.55g
Saturated Fat - 0.63g
Cholesterol - 0mg
Sodium - 670.07mg
Potassium - 376.17mg
Total Carbohydrates - 4.2g
Fiber - 0.74g
Sugar - 0.5g
Protein - 4.88g

Comments:

This is a tasty cheese substitute that I prefer to the store bought varieties. I think the texture of this recipe is more “cheese-like” than the products I have purchased. Making your own cheese means you can add different flavors so the flavor suits your taste not those of the manufacturer.

Mediterranean Stir Fry

Today I couldn’t get inspired to make something new or different so I cooked from what I had on hand. This Mediterranean inspired stir-fry was what came out of my head tonight.

The dish started with smoked paprika because it is one of my favorites. I will use smoked paprika in almost everything (my husband can attest to this). Since smoked paprika is Spanish I decided to stay with a Mediterranean theme. Chickpeas and the seitan sausage were added for protein. The vegetables (eggplant, tomatoes, and onion) were used because they were here. I included the rosemary and parsley for their cancer fighting properties. Rosemary’s woody fragrance comes from the fatty acids of terpene in the plant, which encourages the cancer cells in tumors to stop reproducing. Parsley contains apigenine, a natural oil that has been shown to prevent angiogenesis (the growth of blood vessels to the tumor). The apigenine from parsley acts similarly to the prescription drugs Avastin and Sutent.

This dinner is quick and tasty, my favorite type of dinner to make.

Mediterranean Stir Fry
Serves 2

Ingredients:

½ tablespoon of canola oil
1 red onion, minced
1 globe eggplant, cut into bite size pieces
1 large red tomato, cut into bite sized pieces
1 large green tomato, cut into bite sized pieces
1 Mexican spiced seitan sausage, cut into bite sized pieces
½ cup of chickpeas, cooked
1 cup of short grain brown rice, cooked (I used yellow rice)
2 teaspoons of smoked paprika
1 teaspoon of fresh rosemary, chopped
¼ cup of fresh parsley, chopped
kosher salt and pepper to taste

Directions:

Heat a large skillet with the canola oil and add the onion, eggplant, tomatoes, and sausage and cook for 5 minutes. Add the remaining ingredients except the parsley and cook until everything is heated through (about 5 minutes on low heat). If the pan gets dry add a little water or dry white wine.

When you are ready to serve add the fresh parsley and stir to evenly distribute throughout the pan. Taste for salt and pepper and adjust before serving. Serve hot.

Nutritional Information:

Amount Per Serving
Calories - 475.64
Calories From Fat (13%) - 63.66

Total Fat - 7.41g
Saturated Fat - 0.62g
Cholesterol - 0mg
Sodium - 331.61mg
Potassium - 1108.16mg
Total Carbohydrates - 85.89g
Fiber - 17.78g
Sugar - 11.25g
Protein - 26.05g

Comments:

This was a nice quick dinner. I had it on the table 15 or 20 minutes after I started and that included time to chop the vegetables. This meal was very filling probably due to the fiber and protein. Even though this wasn't a "planned meal" I was quite happy with how it turned out.

Fideua Con Setas

This dish is my combination of two Spanish dishes that I love. I combined the garlic and mushroom tapas dish with fideua. If you are unfamiliar with fideua it is a Spanish pasta dish that is made in the risotto style with pasta (fideo) that is similar to angel hair but is an inch long.

I used fresh maitake mushrooms in the dish due to their reported ability to fight cancer. If you can’t find fresh maitake mushrooms they are also available dry. The smoked paprika adds not only smoky flavor but also a lot of vitamin C (a powerful antioxidant).

This dish is very smoky from the paprika. The garlic is also strong but not overpowering. The texture of the dish is soft and starchy, but the strands of pasta retain their individuality.

Fideua con setas
Broken Spaghetti (risotto style) with mushrooms
Makes 4 small portions

Ingredients:

8 ounces of whole wheat spaghetti, broken into 1 inch pieces
1 tablespoon of extra virgin olive oil
¼ cup of sherry
1 tablespoon of smoked paprika
1/8 teaspoon of crushed red pepper flakes
½ teaspoon of kosher salt
3 garlic cloves, grated (allow to sit 10 minutes so that allicin will develop)
6 cups of water or veg stock (you may not use it all)
12 ounces of fresh maitake mushrooms, torn into bite size pieces
¼ cup of sliced green onions

Directions:

Toast broken pasta, smoked paprika and crushed red pepper in olive oil over medium heat until the pasta is a little brown. Add sherry, salt and garlic and stir pasta until sherry has been absorbed. Begin adding water or veg stock ½ cup at a time and stir as you would risotto. Continue to add water and stir until pasta is al dente. Then add the maitake mushrooms and cook for an additional two to three minutes. Stir onions into the dish and serve immediately.

Nutritional Information:

Amount Per Serving
Calories - 290.83
Calories From Fat (14%) - 40.13

Total Fat - 4.59g
Saturated Fat - 0.68g
Cholesterol - 0mg
Sodium - 243.35mg
Potassium - 377.05mg
Total Carbohydrates - 51.93g
Fiber - 7.9g
Sugar - 2.11g
Protein - 10.55g

Comments:

If you want pasta for dinner, but want something different this is a great alternative. I have made fideua with mushrooms for a year or so now, and I love the smoked paprika and garlic in this dish. This pasta is good with salad made with sherry vinaigrette.

Smoky Spanish Tortilla

This Spanish version of a frittata has a base of potatoes and a smoky flavor from the cumin and smoked paprika. I love traditional Italian frittatas and frequently make them with potatoes. Today I decided to make a Spanish version with the smoked paprika. The flavor of this dish is quite good.

Smoked paprika contains a lot of vitamin C, if you didn’t know.

Smoky Spanish Tortilla
Serves 4 with a salad on the side

Ingredients:

10 ounces of red potatoes
¼ cup of green onions, sliced
½ tablespoon of extra virgin olive oil
12.3 ounce package of Low Fat Firm Silken Tofu
2 tablespoons of almond flour
3 tablespoons of almond milk (unsweetened)
1 tablespoon of cornstarch
½ teaspoon of kosher salt
¼ teaspoon of cumin
1/8 teaspoon of turmeric (added for yellow color)
¾ teaspoon of smoked paprika
salt and pepper, to taste - for the top of the tortilla

Directions:

Preheat the oven to 350 degrees (convection).

In the pan you are going to make the tortilla in cook the potatoes in the olive oil over medium low heat until at least ½ done (about 10 minutes). Add the green onions before adding the “egg mixture”.

To make the “egg mixture” put the remaining ingredients (tofu through paprika) in a food processor and process until there is no pockets of tofu that haven’t been incorporated. The mixture will completely smooth, except for the cumin seeds.

Pour the “egg mixture” over the potatoes and smooth the top so it is reasonably level. Add freshly cracked black pepper and sea salt to the top of the tortilla. Put the pan in the oven for 30 minutes and test to see if it is done. It will be firm on the top in the middle when it is done.

Nutritional Information:

Amount Per Serving
Calories - 170.68
Calories From Fat (22%) - 38.03

Total Fat - 4.38g
Saturated Fat - 0.6g
Cholesterol - 0mg
Sodium - 327.79mg
Potassium - 539.56mg
Total Carbohydrates - 21.38g
Fiber - 1.54g
Sugar - 0.58g
Protein - 12.93g

Comments:

The flavor of this tortilla is excellent. It is smoky from the paprika and cumin. The potatoes are cooked through. The texture is close to the egg-based version, but I want to tweak it a little more. Expect to see a revised version of a frittata in the next few weeks.

Fat Free Hummus with Roasted Red Pepper and Smoked Paprika

Hummus is almost an addiction at our house. The problem with the commercially made varieties is the amount of calories and fat they contain. I decided that I wanted to make hummus with no added fat that still tasted good. Some of my early attempts needed work. However the version posted below not only tastes good, but also is also better for you.

Chickpeas are an excellent source of protein and cholesterol lowering fiber and iron. The high fiber content keeps the digested chickpea from spiking blood sugar levels making them a nice protein source for diabetics. Chickpeas contain a trace element (molybdenum) that helps the body detoxify sulfites. Sulfites are a common preservative that are added to most wine, and is frequently added to deli salads and salad bars. It is theorized that people that have reacted to sulfites have low levels of molybdenum.

Paprika is an excellent source of vitamin C. Paprika (like peppers) contains capsaicin, whose anti-inflammatory and antioxidant effects may lower the risk of cancer. We like the taste of smoked paprika so much I add it many things knowing it is also making the dish more healthy.

Cumin seeds may have anti-carcinogenic properties. One study showed cumin protected laboratory animals from developing liver and stomach cancer. So many other herbs and spices have been shown to have antioxidant and anti-inflammatory properties that it doesn’t seem too far-fetched that cumin could also be added to the list after more studies.

All the ingredients in this hummus are good for you and this hummus has plenty of flavor punch.

Fat Free Hummus with Roasted Red Pepper and Smoked Paprika
makes approximately 4 cups

Ingredients:

4 cups of cooked chickpeas (no salt added or reduce the salt added below)
2 garlic cloves, raw but peeled
1 cup of warm water
zest of one organic lemon
3 roasted red peppers
2 tablespoons of smoked paprika
2 teaspoons of kosher salt
½ tablespoon of freshly ground black pepper
½ teaspoon of cumin, toasted

Directions:

Place the chickpeas, garlic, water, lemon zest, red peppers and smoked paprika into a food processor. Continue to process until the mixture is completely smooth. It will take a few minutes for all the ingredients to fully incorporate. Then add the salt, pepper and cumin and process until combined. The spices should grind up a little but should retain some of their texture.

Comments:

This hummus is packed with flavor from the smoked paprika, roasted peppers, garlic, lemon and cumin that helps you not miss the fat. The roasted red peppers help to smooth out the texture of the finished hummus. The color of the hummus is a beautiful orange. There is a definite smokiness from the paprika and cumin. You could also add toasted pine pints as a garnish to this hummus, but that is added fat.

Gazpacho with Avocado

Everything in this soup is good for you. It is full of antioxidants, vitamins and minerals as well as being anti-inflammatory. I am not going to detail the health benefits of every ingredient this time since it will take up too much space and I want to post the recipe tonight. I will cover the benefits of a few of the ingredients that I have not discussed previously.

Avocado is high in monounsaturated fat, like olives, and has been shown to reduce total cholesterol if eaten regularly. The specific monounsaturated fat that avocados contain (oleic acid) was recently been shown to reduce the risk of breast cancer. Avocados are also a good source of potassium that helps to reduce blood pressure. It also appears that eating as little as 2 ounces of avocado with your vegetables increases the bodies absorption of the carotenoids that vegetables contain.

Tomatoes are rich in lycopene (a carotenoid) that has been widely studied for its cancer preventing properties. It has been theorized that lycopene reduces most types of cancer. According to studies, the body is better able to absorb the lycopene when the tomatoes are cooked (as is the case for canned tomatoes) and are consumed with fat.

This soup is cool and refreshing as well as very good for you. I make this soup often when the weather turns warm. I think of it as a liquid salad.

Gazpacho with Avocado
makes 2 dinner sized servings or 4 - 6 appetizer servings

Ingredients:

28 ounce cans of diced tomatoes
1 english cucumber
½ red onion
2 cloves of raw garlic
1 raw red bell pepper
1 ripe avocado
1 roasted red pepper
1 tablespoon of sherry vinegar
½ teaspoon of harissa
1 teaspoon of smoked paprika
½ teaspoon of kosher salt
½ teaspoon of dried oregano
Extra virgin olive oil for garnish
Salt and pepper to taste

Directions:

Combine canned tomatoes, 1/2 of the cucumber, red onion, garlic, roasted red pepper, avocado, vinegar, harissa, paprika, salt and oregano in a blender. Process to thoroughly combine and continue until the mixture is completely smooth. Finely dice the remaining English cucumber and raw red bell pepper. Refrigerate the soup and diced vegetables separately to thoroughly chill. To serve, pour the cold soup into a cold bowl and top with the finely diced vegetables. If you wish you can drizzle the top of the soup with a little extra virgin olive oil and a grind of fresh black pepper. It is also good topped with tofu sour cream and/or a little fresh parsley or cilantro.

Nutritional Information (assumes 2 servings):

Amount Per Serving
Calories - 323.09
Calories From Fat (42%) - 136.28

Total Fat - 16.28g
Saturated Fat - 3.1g
Cholesterol - 0mg
Sodium - 528.87mg
Potassium - 1935.89mg
Total Carbohydrates - 43.89g
Fiber - 14.82g
Sugar - 23.15g
Protein - 9.14g

Comments:

We like our gazpacho to be light and cooling since we normally eat this when it is hot and humid. This gazpacho has the lightest touch of heat in the background from the harissa, raw garlic and onion.