OMG...you had me at "no knead".
Looks very similar to the Artisan bread. I love that recipe. I may try this for Sunday. It will be perfect. My daughters will be visiting.
Last edited:
Whatcha Makin'??
- Thread starter MadamSarcastra
- Start date
- Status
Looks very similar to the Artisan bread. I love that recipe. I may try this for Sunday. It will be perfect. My daughters will be visiting.
Beyond Meat very often has dollar off coupons to print from their website! This one is good for May-
Coupons Download | Beyond Meat - The Future of Protein™
My Target is always the cheapest price on these at $4.50 regular price, but is usually out of them. Or maybe $4.99
Coupons Download | Beyond Meat - The Future of Protein™
My Target is always the cheapest price on these at $4.50 regular price, but is usually out of them. Or maybe $4.99
OP
OP
Well, my cashew cheese-making experience wasn't what I expected. I had no agar agar, so I used extra cornstarch. I also found some fruit pectin... no idea how old it was, but it was in a sealed pouch so I took a gamble & added maybe 1/8 of a teaspoon. Instructions said to blend the other crap to a paste. It was never a paste. It was a watery mess. So I added some more cashews & more nooch, blended again, added that crap to the saucepan that already had the water/cornstarch/pectin, slowly whisked & brought that to a low boil to thicken up....
What I started to see & smell was one hell of an awesome cheese sauce!! Wow!
Took a finger-swipe once I poured it all in a ramekin (soup bowl)... DELISH!! 
So if this stuff doesn't set or whatever, I know the next thing I'll make with my extra cashews... vegan mac-n-cheese with broccoli!! 
Poured & setting... we'll see what happens once this chills.
Oh, I added dill weed, too....
What I started to see & smell was one hell of an awesome cheese sauce!! Wow!
Took a finger-swipe once I poured it all in a ramekin (soup bowl)... DELISH!! So if this stuff doesn't set or whatever, I know the next thing I'll make with my extra cashews... vegan mac-n-cheese with broccoli!! Poured & setting... we'll see what happens once this chills.
Oh, I added dill weed, too....
Last edited:
OP
OP
The "cheese" pictured above set sort of like a custard, not firm but firm-ish. And I know exactly what I'm gonna do with it.
I'm gonna boil some of my "ultra-grain with quinoa" penne pasta, take some frozen chopped broccoli (not the whole bag), toss that in the water when the pasta's nearly done, and add that delicious pot o' vegan "cheese" to it all.... I've craved this ever since I tasted that sh*t earlier.
I'm gonna boil some of my "ultra-grain with quinoa" penne pasta, take some frozen chopped broccoli (not the whole bag), toss that in the water when the pasta's nearly done, and add that delicious pot o' vegan "cheese" to it all.... I've craved this ever since I tasted that sh*t earlier.
OP
OP
Using my remaining well-soaked cashews AND the clay-like cashew blob I saved from before, making a batch of "cheese" sauce. I'm just winging it this time, no measuring. That pasta last night was amazing, and it was the sauce that did it. I love combining nooch with onion powder & dill weed, so that's all in there... plus a clove of garlic, some Mrs. Dash, some paprika, & NO SALT! This'll be the healthiest cheese sauce of my life! LMAO
The cashew blob also had tahini in it.... all the better, if ya ask me!
The cashew blob also had tahini in it.... all the better, if ya ask me!
OP
OP
I'm thawing the rest of my hemp milk to make my own version of these: Vegan Rosemary-Cheese Biscuits
I don't want to use quite so much margarine ('cuz of the sodium), will definitely reduce the salt... I think I'll do a combo of olive oil & Olivio....
For the cheese, I have Go Veggie cheddar-jack shreds... AND I just got more Chao cheese! I plan to chop both up in my Zyliss.
It doesn't call for nooch, but you'd better believe I'm gonna use it! And I plan to add chopped arugula to balance out the extra dry ingredients & to give a healthy, flavorful extra kick. I may add a bit of flaxseed meal, too....
And I hope to actually roll this dough up in parchment paper, chill it, then cut it with a wire slicer....
If I make enough alterations, can I call this my own? LOL
Oh, and I'm going to omit the basil & sage, and add oregano, dill weed & garlic powder. I've been jotting things down separately, changing spice amounts to suit me....
Well, let's go see what happens!
I don't want to use quite so much margarine ('cuz of the sodium), will definitely reduce the salt... I think I'll do a combo of olive oil & Olivio....
For the cheese, I have Go Veggie cheddar-jack shreds... AND I just got more Chao cheese! I plan to chop both up in my Zyliss.
It doesn't call for nooch, but you'd better believe I'm gonna use it!
And I plan to add chopped arugula to balance out the extra dry ingredients & to give a healthy, flavorful extra kick. I may add a bit of flaxseed meal, too....And I hope to actually roll this dough up in parchment paper, chill it, then cut it with a wire slicer....
If I make enough alterations, can I call this my own? LOL
Oh, and I'm going to omit the basil & sage, and add oregano, dill weed & garlic powder. I've been jotting things down separately, changing spice amounts to suit me....
Well, let's go see what happens!
Last edited:
Hey, that sounds like a good recipe!
Your cashew sauce had me wanting to try a different approach. I boiled 1/2 cup raw cashews a couple minutes, covered and let sit. Rinsed them and blended in my nutritrion extractor with the FLAT blade with 1 1/2 cups water, 1 T miso, 1/2 cup nooch, 1 T lemon juice and 1T tapioca starch (got this for cheese thingees). It was really thin, but once it was heated up thickened nicely - and no 'particles'. I think i used the regular smoothie blade last time.
I also added steamed kale and garlic with the pasta shaped like cornacopias
Your cashew sauce had me wanting to try a different approach. I boiled 1/2 cup raw cashews a couple minutes, covered and let sit. Rinsed them and blended in my nutritrion extractor with the FLAT blade with 1 1/2 cups water, 1 T miso, 1/2 cup nooch, 1 T lemon juice and 1T tapioca starch (got this for cheese thingees). It was really thin, but once it was heated up thickened nicely - and no 'particles'. I think i used the regular smoothie blade last time.
I also added steamed kale and garlic with the pasta shaped like cornacopias
OP
OP
Congrats!
Yeah, mine turned out nice, too... I've been indulging in "cheesy" pasta dishes the last couple nights.... And I'm keeping a record of everything I do for this bicuit-making venture. If it all works out, I'll post in recipes.
OP
OP
OP
OP
Dough's pretty sticky... smells great, though! Got the parchment-rolled log in the freezer right now.
----------------------------------------------------------------------------------------------------------------------------------
(20 minutes later) -- I got to thinkin'.... Maybe not the wisest to make ALL the dough the same way at the same time. I thought this stuff might make a great topper for soup crocks, too! A nice big blob on top of whatever thick soup or stew, bake in the oven, then the top would maybe become half biscuit/half dumpling!
I took the dough log out of the freezer, broke off about a third of it and rolled that into a smaller log. (It's MUCH easier to work with when chilled!) Small log is back in freezer, remaining dough is sealed & in the fridge.
Got the parchment-rolled log in the freezer right now.----------------------------------------------------------------------------------------------------------------------------------
(20 minutes later) -- I got to thinkin'.... Maybe not the wisest to make ALL the dough the same way at the same time. I thought this stuff might make a great topper for soup crocks, too! A nice big blob on top of whatever thick soup or stew, bake in the oven, then the top would maybe become half biscuit/half dumpling!
I took the dough log out of the freezer, broke off about a third of it and rolled that into a smaller log. (It's MUCH easier to work with when chilled!) Small log is back in freezer, remaining dough is sealed & in the fridge.
Last edited:
OP
OP
Hmmm.... these aren't bad.... not great, but not bad. I'm glad I saved the rest of the dough... needs a bit of tweaking.
OP
OP
I decided to make a filling of some sort now so I can try making stuffed biscuit sticks tomorrow. It's just gonna be, hopefully, a very thick sauce. And I know from experience that if I make it now, it'll be even tastier tomorrow.
Mincing garlic, dicing my remaining third of red onion, gonna chop up a bunch of baby greens, add (drained) petite diced tomatoes, herbs, nooch, etc.... then tomorrow I may or may not blend it up a bit... I can thicken it more if it needs it, too. These snack sticks will have vegan cheese inside, of course....
Mincing garlic, dicing my remaining third of red onion, gonna chop up a bunch of baby greens, add (drained) petite diced tomatoes, herbs, nooch, etc.... then tomorrow I may or may not blend it up a bit... I can thicken it more if it needs it, too. These snack sticks will have vegan cheese inside, of course....
Last edited:
Like me making stuffed peppers!
Ever since madamesarcastra made them I've been craving them, and they were on sale. I got 2 red, 2 yellow, 2 orange
Ever since madamesarcastra made them I've been craving them, and they were on sale. I got 2 red, 2 yellow, 2 orange
OP
OP
Enjoy! Mine turned out delicious!Like me making stuffed peppers!
Ever since madamesarcastra made them I've been craving them, and they were on sale. I got 2 red, 2 yellow, 2 orange
Only got to eat one, though... I offered the other to my father for lunch one day. The next time I make stuffed peppers, I'll need to make more than two. LOL Did you poach the peppers in boiling water for like 5 minutes first?Enjoy! Mine turned out delicious!
OP
OP
Well, I made the peppers, blanched 'em, and had determined the stuffing would be TJ's soy chorizo, rice, black beans and Daiya cheddar. I discovered I had no black beans They're always a staple in a can for spur of the moment recipes! None frozen either, nor other kind of bean but chili beans. I really did not need any additional sauce or spice, but I did want the texture. I never thought to add corn, I would have liked corn.
I'll have mine tomorrow. I opened a Leundingikkninder---som'n som'n dark beer.
Gonna watch the CLE CAVS!
They're always a staple in a can for spur of the moment recipes! None frozen either, nor other kind of bean but chili beans. I really did not need any additional sauce or spice, but I did want the texture. I never thought to add corn, I would have liked corn.I'll have mine tomorrow. I opened a Leundingikkninder---som'n som'n dark beer.
Gonna watch the CLE CAVS!
- Status
