OK my Vegan friends, what is your favorite "cheese" or do you just go without? I have a LOVE of aged cheddar and Gouda cheese. You may have noticed that I often put cheese on meals as well. It is one of the the things (other than my meat eating partners) that make it hardest to avoid animal food products. I'm fine replacing milk with coconut milk, almond milk, and the like, but I can't seem to find a cheese substitute (oh and I can't have soy)
Yes, I love cheese. Even on days that I go completely meat free, I often have cheese (please don't shoot me) and I have tried various vegan substitutes and none really taste right to me. I enjoyed the pumpkin chili with cashew "cheese" sauce at Aside of Heart, but it did not taste like "cheese" sauce at all to me, just cashew sauce on pumpkin chili. Which was delicious and fine with me... but not going to get me to quit having snacks with aged cheddar, and a piece of fruit. (Yes, guilty, my favorite mid day snack is an apple with a hunk of cheddar)
I was reading this blog that a Milo posted on FB: http://keepingvegan.wordpress.com/2012/11/28/what-a-teese/ and it made me wonder, did I give up too early? Are there vegan cheese substitutes I could healthily add to my food plan now and then and further cut back on the animal fat products in my life? If I could, maybe a fine cheese could become something I have on the rare occasion much like a fine wine.
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Thursday, November 22, 2012
|Thanksgiving Yams with Orange Cranberry Relish|
Rinse 3 softball sized yams, poke with fork, and cook the yams in a microwave for 10 minutes. If you prefer you can bake them in the oven till mostly done. Then peel, slice, and layer in a baking dish with cranberry relish and walnuts.
|Orange Cranberry Relish|
Orange Cranberry Relish:
1 cup of fresh cranberries rinsed, strained, and placed in food processor with 1 sectioned orange, process briefly till pieces are the size you enjoy in your relish. Save the juice and peels. Place into an airtight container but do not cover yet, add 1/4 cup of coconut palm sugar or 1/8 cup of brown sugar, any extra juice from the orange you sectioned, and 1/2 teaspoon of salt. You can double this recipe easily. Extras save well in the fridge and can be frozen. Chill for 2 hours before serving
Chop and soak the walnuts for 2 hours before then strain, rinse and set aside to dry. I soaked the walnuts while our orange cranberry relish was chilling in the fridge. this lets the chemicals in the walnut that make it bitter release, hence the need to rinse them, and it makes them softer and need less cooking time as well, in fact you can just eat them raw at that point and your body could process the proteins.
|First Layer of Yam Dish|
If you use either of these recipes, please let me know how you liked them, and if you have your own favorite you'd like to share, please do! You can also join in the recipe sharing in the Healthy Recipe Sharing Group: https://www.facebook.com/groups/HealthyRecipeSharing/
|Pumpkin Dinner Rolls|
Next time I would add some sweet potato (the orange/yam colored kind) in there as well, because it would add some natural sweetness, and it's bright orange color would make them more pumpkin like, as the originals look very cute with their orange pumpkin color. Normally I do not cook with yeast or egg, but I did with this recipe, because it was my first time changing it, and I've learned the hard way that it's best to only change ONE thing in a recipe at a time when your'e playing around with new recipes.
Now back to the kitchen to make some butternut squash soup and orange cranberry sweet potatoes.