FROMAGE DE BRIE (REALLY GOOD VEGAN CHEESE FROM VEGNEWS)
The traditional buttery-soft French cheese is transformed into a delicious vegan version that's ready to be stuffed into a warm baguette. Or what about wrapped inside a puff pastry with raspberry jam? This recipe takes some time, but most of it is waiting. Luckily you can make ahead, or even freeze.
Provided by Wish I Could Cook
Categories Spreads
Time P3DT12h15m
Yield 1 6-inch round, 16 serving(s)
Number Of Ingredients 8
Steps:
- Soak cashews in water for 3 hours if you have a high-speed blender (vitamix), 8 hours for a normal blender. Then drain. (The longer you soak, the smoother the cheese.).
- In the blender, combine cashews, 1 cup water, yogurt, coconut oil, nutritional yeast and 1 tsp salt. Process until smooth.
- Transfer mixture to a large bowl, cover and let sit at room temperature for 24 to 36 hours. (Taste occasionally to check the flavor.).
- Pour mixture into a medium saucepan and using a whisk, mix in tapioca powder and agar agar. Heat over medium heat stirring frequently. Cook until mixture is thick and pulls away from the side of the pan (about 5 minutes).
- Line a 6-inch cake pan with cheesecloth and pour in hot cheese mixture. Spread mixture evenly and let cool in refrigerator for 4 hours or until firm. The inside will still be very soft.
- Remove from pan and remove cheesecloth. Wet hands then sprinkle them with 1/4 teaspoons salt and rub wet salt all over the cheese. Place cheese on a wire rack and let sit in a cool spot for 24 hours. Flip cheese over and let rest 12 hours until it appears dry. Wrap in wax paper and store in refrigerator for 2 weeks or put in a plastic bag and store in the freezer.
Nutrition Facts : Calories 108.7, Fat 10.8, SaturatedFat 6.7, Sodium 183.6, Carbohydrate 2.9, Fiber 0.3, Sugar 0.4, Protein 1.4
REALLY GOOD VEGETARIAN CHEESE AND BABY CORN BALCHAO
From today's Young Times magazine. This recipe is from the famous Indian chef, Sanjeev Kapoor. He says and I quote, "Here is an interesting amalgamation of protein-rich cottage cheese with the goodness of corn, onions and tomatoes, which makes an ideal luncheon dish".
Provided by Charishma_Ramchanda
Categories Cheese
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Boil babycorn, drain and cut into small pieces.
- Cut paneer into diamond-shaped pieces.
- Peel, wash and chop onions.
- Wash and chop tomatoes.
- Grind together the red chillies, ginger, garlic, cumin, cloves, mustard seeds, cinnamon and salt with a quarter cup of malt vinegar to a fine paste.
- Then, heat oil in a pan.
- Add onions.
- Saute till light brown.
- Add tomatoes.
- Mix well.
- Cook for 5 minutes, stirring well.
- Add baby corn, tomato puree and the ground masala.
- Saute for a few minutes.
- Add salt, a little water and sugar.
- Cook for 4 minutes.
- Stir in panner pieces very carefully.
- Add the remaining malt vinegar.
- Stir well.
- Serve hot with rotis or bread or naan or paratha or kulcha!
Nutrition Facts : Calories 163.8, Fat 6.8, SaturatedFat 2.3, Cholesterol 9.4, Sodium 268.4, Carbohydrate 17.2, Fiber 2.2, Sugar 9.5, Protein 10.1
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