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Archive for the ‘Teese’ Category

 

I’d made a batch of Gyros-style seitan and wanted to use it in some traditional Greek-style dishes.  This impulse just happened to coincide with the arrival of a sample of  Teese’s newly revamped stretchy mozzarella-style faux cheese.  So there you have it, Greek-style comfort food was on the menu.  It was absolutely carb coma-inducingly decadent and delicious.

 

Pastitsio

Ingredients:

½ onion, diced

2 cloves garlic, minced

2 T tomato paste

½ cup red wine

1 28 oz can crushed plum tomatoes

2 bay leaves

1 T dried oregano

1 tsp ground cinnamon

1/8 tsp ground cloves

2 cups ground Greek Gyros Seitan

4 oz Teese Mozzarella Cheese, medium dice

olive oil

1 lb tubular pasta

For the Béchamel:

4 T unbleached whole wheat flour

4 T olive oil

3 cups non-dairy milk [I used So Delicious Unsweetened Coconut milk]

¼ tsp Freshly-grated nutmeg

3 cloves garlic, smashed

4 oz Teese mozzarella cheese, grated

Directions:

Sauté onion in a drizzle of olive oil until softened.  Add garlic and oregano and cook for a few minutes.  Add the tomato paste, stirring it about the pan to ensure that it’s being cooked.  [Canned tomato paste will taste tinny unless you first caramelize it a bit in the pan.]  Add the wine and cook until the alcohol has evaporated.  Add the tomatoes, water, cinnamon, clove and bay leaves.  Cook until the sauce is no longer watery.  Remove the bay leaves and season with salt and pepper.

For the Pasta:

Cook the pasta in salted boiling water about ¾ of the way through.  Drain and toss with some olive oil to prevent sticking.  Set aside. [The pasta will continue to cook once placed in the oven.]

For the béchamel sauce:

Heat the non-dairy milk in a pan and add the crushed garlic and nutmeg to infuse it with their flavors.  In a separate pan, heat the olive oil and flour, whisking the entire time.  Cook for a few minutes to ensure the rawness of the flour has been cooked out and the roux is bubbly.  Carefully pour the heated milk into the roux while whisking.  Add the shredded Teese and bring the béchamel to a simmer to thicken.  Season with salt and pepper.

Pulling it all together:

Preheat oven to 350°.

Mix the tomato sauce with half of the pasta and the ground seitan.  Place into a greased casserole dish.  Randomly add pieces of the diced Teese throughout the layer, using a knife to plant them well into the pasta.  Top with the remainder of the pasta.  Pour the béchamel sauce over the entirety and place into the oven.  Bake for 30 minutes or until bubbly and browned on top.

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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

Ingredients:

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

Directions:

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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Playing with My Food, Again.

I love grilled cheese sandwiches but I wanted to do something a little more interesting than that.  I was thinking along the lines of an Insalata Caprese [mozzarella Teese, basil and tomato with olive oil]  but then flashed on the strawberries in the fridge and that then led to a longing for a thick and syrupy balsamic glaze.  Then here is where it got seriously weird.  I spied the peanut butter.  Thing is?  This sandwich was seriously delicious and I fully intend to make it again.  So there ya have it…a decidedly weird and surprisingly delicious open-faced grilled Teese.

Seriously Weird Grilled Teese

Ingredients:

Teese Vegan Cheese, mozzarella-flavor

fresh strawberries, sliced

peanut butter

ciabatta bread

balsamic vinegar

sugar

olive oil

Directions:

Add balsamic vinegar to a small pan and bring to a simmer.  Add in a tablespoon of sugar for each 1/4 cup you use.  Reduce until thick and syrupy.

Slice bread and drizzle with a light coating of olive oil.  Place under the broiler and toast.  Remove and spread a thin layer of peanut butter and then sprinkle Teese atop, leaving some room around the edges.  Cover edges of the bread with foil and place under the broiler until the Teese has melted and is bubbly.  [The reason I did this was because I like having the bread fully toasted under my cheese and having to broil it twice would burn the bread.]

Microwave a spoonful of peanut butter for 15 seconds to soften and drizzle over the melted Teese.  Top with strawberries and drizzle with the balsamic glaze.

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I have a very heartfelt thank you to send out to Marti who gave me a head’s up regarding this challenge.  Thank you Marti!

It’s actually been such a long time now since we’ve cooked with cheese that when we accepted the Teese Vegan Cheese Challenge, aside from the usual suspects like pizza and such,  it took us a while to think of something to use Teese in.  The only request they made was that it not be used in the same old, same old.  Then it came to us, something we used to love that was both cheesy and special…chile rellenos.  The vegan cheese actually worked perfectly in this dish and melted beautifully, which is why you use cheese in recipes to begin with, you want that rich creaminess that enhances both flavor and texture and Teese came through perfectly.

In addition to the chile rellenos, I used the mole and filling along with the Teese to make enchiladas.   [Using tortillas, roll filling and Teese into enchiladas and place in a baking dish.  Cover with mole sauce and bake at 350 degrees, covered,  until the Teese and sauce bubble.] Because they both freeze and reheat well for leftovers, enchiladas were a handy way to use  the rest of the filling and mole sauce.

Mole Verde with Edamame

Ingredients:

1/2 cup raw pepitas, toasted

1/4 cup raw sesame seeds, toasted

1 onion, cut in half

6 tomatillos, diced

1 cup edamame

4 cloves garlic, minced

1 ripe plantain, diced

1 tsp oregano

1 inch of canella [Mexican cinnamon, otherwise use ground]

1.5 tsp unsweetened cocoa powder

1 ancho chile

1 dried chile de arbol

1 dried guajillo chili

2 corn tortillas

salt and pepper to taste

Directions:

Remove the seeds and stems from the dried chiles and toast in a dry pan until slightly blackened.  Move to a bowl and pour 2 cups steaming water over chiles, cover until softened.

Blacken the onion and tomato in a pan and move to a blender.  Drizzle some canola oil into the pan and sauté the plantain, garlic and tomatillos until the edges have carmelized.  Move to the blender.  Add broth, canella, oregano, cocoa and tortillas to the blender and blend until homogenous.  Return to a pot on the stove and heat on low for about 15 minutes, season with salt and pepper, set aside.

Teeming with Teese Chile Rellenos

I used both flavors of Teese in this dish because I was sent both flavors to try out and happen to like white cheeses in melty Mexican food.  You could certainly use one or the other rather than both in this recipe.

Ingredients:

1/4 cup  Teese Cheddar Vegan Cheese, grated

1/4 cup Teese Mozzarella Vegan Cheese, grated

4  poblano peppers, roasted and skin removed

3  blue Peruvian potatoes [can substitute red potatoes], small dice

1 carrot, small dice

1/2 chayote squash, small dice

1 onion, small dice

3 cloves garlic, minced

1 nopalito, spines removed and grilled, diced

1/4 of a pineapple, grilled and diced [I cut have a pineapple into wedges and grilled them beside the nopalito.  I then kept back 2 wedges of pineapple for garnish; they are so delicious grilled.]

wooden skewers

vegetable oil for frying [You want the oil around 350-360 degrees.]

Batter:

8 oz  all-purpose flour

1 bottle vegan beer

Whisk beer into flour until well combined.

Directions:

Sauté the onion and garlic until softened and slightly carmelized, set aside.  In same pan, sauté the potatoes and carrot for about 10 minutes and then add in the chayote and sauté until all the vegetables have softened.  Add in the grilled nopalito and pineapple.  Set aside to cool.

Slice the poblanos once to create an opening and gingerly remove the seeds taking care to keep the pepper intact.  Insert filling into the pepper with a small amount of the mole and add 1/4 of the cheese [Cheddar and Mozzarella combined].  Close the pepper and stitch together with a wooden skewer.  Repeat until all peppers are filled.  Dredge in flour and gently knock off excess.  Dip into batter and immediately place  into heated oil to fry.  Fry until golden brown, remove and drain on paper towels.

Black Beans with Coconut Milk and Canella

I wanted some richly-flavored black beans to compliment the grilled nopalito and pineapple in the chile rellenos and this is what I came up with.  They turned out really well.

Ingredients:

1 lb. dried black beans

1 can unsweetened Thai coconut milk

1 stick canella

2 large roma tomato

2 dried bay leaves

1 kaffir lime leaf

1 clove garlic

2 cups No-Chicken Broth

4 dried guajillo chilis

2 dried chile de arbol

1 dried ancho chili

salt and pepper to taste

Directions:

Remove seeds and stems from dried chiles and toast in a dry pan.  Cover with 1 cup steaming water until softened.  Add chilis and water along with garlic clove and one tomato to a blender.  Blend until smooth and set aside.

Cover beans with water and bring to a boil.  Cover, turn off heat and let sit for an hour.  Drain and rinse beans.  Return to pot and add remaining ingredients, including the blended chilis.  Bring to a simmer and cook, covered until beans are soft.  [This should take about an hour to an hour and a half.]

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