Posts tagged ‘Vegan Cheese’

September 9, 2011

Vegan Friday: Tuscan Veggie Bake with Tofu

by ashley

by Ashley Morgan

Sometimes craving a hearty meal isn’t detrimental to your diet. Take this Vegan Tuscan Veggie Bake, similar to lasagna, but sans noodles for a filling, healthy meal. Seasonal ingredients, eggplant and tomatoes, are the stars of this recipe, bringing welcome antioxidants and bright colors to your plate. Serving this to children is easy with just a sprinkle of vegan mozzarella cheese on top, Daiya being my favorite choice. A great way to get the whole family to eat their veggies, and like them! Tofu adds protein and additional nutrition to make this a well-balanced, one pot meal that can be made in under 45 minutes.

 

Vegan Tuscan Veggie Bake with Tofu

10 Minutes Prep Time

35 Minutes Baking Time

 

Serves 6

 

1 small eggplant

1 small firm tomato

1 medium zucchini

1 portabello mushroom cap

1 pkg soft tofu

1 tblsp dried oregano

1 tsp kosher salt

1 tsp ground black pepper

1 tblsp garlic powder

1 tblsp dried rosemary

3 cups marinara sauce

Optional: ½ cup vegan mozzarella shredded cheese for sprinkling on top

 

Preheat oven to 350 degrees. Cut the eggplant, tomato, zucchini and mushroom cap into long slices. I usually cut the zucchini and eggplant lengthwise to represent noodles. Drain the water from the tofu, pressing to release as much liquid as possible. Mix the tofu with oregano, salt, black pepper, garlic powder and dried rosemary. In a deep baking pan, layer one layer of vegetables, then one layer of tofu mixture, then a layer of marinara sauce until pan is full. Leave about a ¼ inch space on top for settling and the mozzarella cheese, if choosing to add it.

 

Bake for about 35 minutes or until vegetables are tender with a slight bite. Enjoy!

July 8, 2011

Veganrella Cheese (Minus The Fairy Godmother)

by jem614

By Jessica Michael

I was already suspicious when I picked up this alternative cheese at Nutrition S’mart.  I was looking for Daiya cheese but they still don’t carry it for whatever reason.  I do sometimes wonder if my search for fake cheeses is warranted, am I really that desperate for cheese?  Then I bite into my grilled Daiya Mozzarella “cheese” and avocado sandwich and I remember why I can’t live without it.

The search for vegan cheese is a slippery slope, some claim to be vegetarian and dairy free but contain “casein” which is a milk derivative (Rice Cheese is included in this though they do have some vegan sliced cheese).  Others, like Veganrella, just don’t add up.

The first sign was when I tried to cut through the plastic, the cheese sliced before the plastic even broke.

The second sign?  When the cheese pulled apart like playdough.  The third sign?  When it smelled like the fake butter on popcorn at the movies.  Lastly, it melted alright but it didn’t melt cheesy, it melted into what looked like thick mayonnaise.  I can’t say that it tasted horrible, it just was kinda “eh”.  Not worth the treck to the grocery store.  I do have to give them props for trying to satisfy the weird, vegan and vegetarian people who hate animal byproducts but still want things to remind them of animal byproducts.  I agree, we’re hard to please.
All is not lost for this vegan trailblazer though. I do think this might be good for those of you that like Mac & Cheese because it is similar to Velveeta Cheese.  Try it and let us know how it works out (I’m not as in to pasta these days).  I have seen a few blogs that are raving about this cheese.  This one in particular used the Cheddar Cheese http://www.godairyfree.org/Product-Reviews/Alternatives-Cheese/Vegan-Rella-Natural-Cheese-Alternative-Cheddar-Style-Vegan-Soy-Free.html.

3 Carrots for effort, 2 for Taste and 1 for Cheesiness

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