Archive for April 17th, 2010


The folks over at Chicago Soydairy sent us another sample of Teese to taste test.  This time their goal was to create a mozzarella-style “cheese” that had more authentic melting properties [creaminess and stretchiness] and a better flavor.  For the record, neither of us are huge fans of faux cheeses because, in all honesty,  most of them are pretty nasty.  Daiya has remained supreme when it comes to a melted texture, and if your recipe calls for a cheesy texture, then it’s been the gold standard.  Problem is that, at least to us, it tastes plasticized and artificial.  Now along comes Teese with their new formulation, and we were eager to try it. 

There are a great many things we could have made with it, and we do still have half the sample left *wiggles eyebrows*, but in order to test their new claims, we really had to start with making a pizza.  We ended up making a very simple pizza with few ingredients [mushrooms and red peppers on one half each] so that the Teese would be the star, and it was.  Not only did it melt exceptionally well and was gooey and stretchy [as a great cheese pizza should be], but it actually tasted more like mozzarella than any faux cheese we’ve tried.  Chicago Soydairy is going to make vegans and those with lactose-intolerance very happy once this product hits retail; they’re seriously going to dig this mozzarella.   We don’t eat many processed foods, but on those rare occasions when we feel that urge to indulge, we would buy this product.


Quick Pizza Sauce


1-14 oz can crushed fire-roasted tomatoes

2 T tomato sauce

4 cloves garlic, sliced

1 tsp dried oregano

pinch red pepper flakes

olive oil


Drizzle a bit of olive oil into a pan over medium heat.  Add garlic and red pepper flakes.  Cook until the garlic gives off an aroma.  Add the tomatoes and tomato paste.  Whisk together, add oregano and simmer for 10 minutes.




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