Medi-Studies info for Vegetarians and Vegans

vegan velveeta cheese

Duration : 0:3:13

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Technorati Tags: american yellow vegan cheese, dairy free cheese, soy-free cheese, taco vegan cheese

Product DescriptionGourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm.
For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.

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Leigh-Chantelle from Viva la Vegan! shows you how to make a vegan cheese sauce from nutritional yeast flakes. Suitable for any recipes where you need cheese or a cheese sauce.
Thanks to Dan for filming

Vegan Recipes here: ‪http://vivalavegan.net/community/forum/5-recipes.html‬

SEE ‪http://www.vivalavegan.net‬
Blog: ‪http://vivalavegan.net/community/updates.html‬
FaceBook: ‪http://www.facebook.com/vivalavegandotnet‬
Twitter: ‪http://www.twitter.com/VivaLVegan‬
Google+: ‪http://gplus.to/VivalaVegan‬
Podcasts: ‪http://itunes.apple.com/au/podcast/viva-la-vegan-s-podcast/id376923451‬

Duration : 0:2:53

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Technorati Tags: Besan, boil, brown rice milk, cheese, Cheese Kitchen, cheesy sauce, chickpea flour, chives, cooking, cuisine, dairy, eshallots, food, gluten free, how-to, lasagne, leigh-chantelle, nutritional-yeast, Pesto, pizza, preparation, recipe, recipes, sauce, savoury yeast flakes, shallots, Spices, vegan, vegetarian, viva la vegan, whisk, yeast

Product DescriptionINTRODUCTION

When you decide to go vegan, whether it’s because you want to enjoy better health or are concerned about the fair treatment of animals, cheese often can be the animal food that is most craved and missed. The question I hear most often when I tell people that I am vegan is “But don’t you miss cheese and dairy?” The truth is that I really don’t miss it, and I am about to share the reasons why in this cookbook.

When I started searching for non-dairy cheese alternatives, my first stop was the alternative health food store, where I found a number of commercial, non-dairy cheese alternatives. That worked at first, but what I have discovered is that some of these cheese alternatives are flavorless, strangely textured, or are made from questionable ingredients. If you read the packages carefully, you will see that many vegan cheeses are made with refined sugar (who wants sugar in their cheese, anyway?) “flavoring,” “thickener,” “acidity regulator,” “natural vegan color” (scarily vague, no?), and hydrogenated vegetable oil. More often than not, soy and soy bi-products are used, which can be difficult for some people to digest. Also, at an average of $4.29 for a 12 ounce package, these vegan cheeses are not inexpensive!

The good news is that you can make your own non-dairy, totally delicious and healthy vegan cheeses for a fraction of the cost of commercially produced cheese alternatives. (There are basically three kinds of vegan cheese types: those that use nuts as their base; soy-based cheeses that use tofu at their basis; and hard cheeses that use agar, a vegan gelatin substitute. You will learn to make all three kinds in this cookbook.) After testing, adapting, and working my way through hundreds of recipes and variations, I have selected only the best of the best to include here. I have also selected cheeses that range from the very easy to gourmet (though still very do-able) fancy-pants party cheese balls. Gluten, wheat, and soy free recipes are also included here. Simply put, there is something in here that everyone can make and enjoy. Finally, I have added two appendixes that include recipes for classic dishes that use the cheeses in this book, both savory and sweet.

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TABLE OF CONTENTS

Chapter One: Dips and Spreadable Vegan Cheeses
Nacho Cheese Sauce with A Kick
Spicy White Bean Cheesy Dip
Super Sour Cream Cheese
Simple and Quick Vegan Cream Cheese
Tastiest Cashew Cream Cheese
Tofu Cream Cheese with Pistachios
Tangy Red Pepper and Cashew Nut Paté

Chapter Two: Crumble-able Vegan Cheeses and Curds
Original Vegan Ricotta
Super Spinach Ricotta
Very Vegan Feta
Vegan Blue Cheese, If You Please
Seedy Cheese Curds
Parmesan Topping Flakes
Absolutely Dummy Proof 2 Minute Parmesan

Chapter Three: Roll with It Vegan Cheese Balls
Festive Cranberry Walnut Cheese Ball
Smoked Almond and Olive Cheese Ball
Vegan Cheese Ball with Mushrooms, Green Onions and Black Olives
Vegan Pimento Cheese Experience

Chapter Four: Slice and Melt Vegan Block Cheeses
Vegan Cheddar Cheese (That Actually Tastes Like Cheddar!)
Classic Vegan Jack
Meltable Mozzarella
Good Vegan Gouda
Block Cashew Cheese

Appendix I: Favorite Cheese Based Dishes, Savory
Grilled Cheese and Tofu Sandwich
The Mac n Cheese That Cravings Are Made Of
Cheesy Rice and Veggies Casserole
Vegan Chili Cheese Nachos
Beer-Cheese Comfort Soup
Classic Vegan Lasagna
Homecoming Vegan Pizza

Appendix II: Favorite Cheese Based Dishes, Sweets
Classic Vegan Cheesecake
Vegan Chocolate Cheesecake
Zingy Lemony Goodness Cheesecake
Carrot Cake with a Vegan Cream Cheese Frosting

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Like, I want to make it out of scratch not the store bought ones. I know nutritional yeast is and should be involved. Any good recipes that work?

http://ohsheglows.com/2011/08/18/quick-dirty-5-ingredient-vegan-cheeze-sauce-recipe-challenge/

Recipe: http://www.healthyveganrecipes.net/vegan-travel/vegan-cheese-recipe
Plus check out the rest of our travel videos from our trip through Europe in the fall of 2010.

France is the land of cheese, and fondue is a common meal, especially in the colder regions of France like the Alps. Our host in Paris, Karine, found a vegan cheese recipe for fondue and wanted to try it out.

When we originally filmed the recipe, the footage was lost! But this week I found the video in another folder, so am bringing it to you a year and a half later…

And check out http://www.healthyeatingstartshere.com for the free ’7 Secrets For Shaping Up Your Healthy Eating Habits’.

Duration : 0:5:53

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Technorati Tags: healthy recipes, vegan cheese recipe, vegan recipes, vegetarian recipes

Product DescriptionGopal’s Original Rawmesan vegan Parmesan cheese replacement. Ingredients: Organic Walnuts, Organic Sunflower Seeds, Nutritional Yeast and Celtic Sea Salt . Glutin Free

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How to make vegan cream cheese frosting?

Ingredients:

4 oz vegan cream cheese (tofutti)
2 tablespoon vegan butter (earth balance)
1/4 teaspoon Nutmeg
1/2 tablespoon vanilla extract
3 cups powdered sugar
1-2 tablespoons almond milk

Directions:

In a large mixing bowl, use an electric mixer to cream together vegan cream cheese and vegan butter.

Next add in nutmeg and vanilla extract. Continue to mix until well combined.

Slowly mix in the powdered sugar.

The mixture will be very thick. You can either leave it as is or add almond milk until is reaches the consistency you like. Be careful, powdered sugar loves liquid and well become really thin really fast.

And there you have it, vegan cream cheese frosting.

Duration : 0:1:58

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Technorati Tags: baking, Buttercream, Buttercream frosting, cake frosting, cooking, cream cheese, cream cheese frosting, cupcake frosting, food, frosting, how-to, vegan, vegan cream cheese frosting

How to make vegan cheese for Broccoli and Cheese?

I have never been opposed to Broccoli. As a child, I called them little trees. I think I actually thought that Broccoli florets were little trees. I could always it them alone, but I can completely understand why people love broccoli and cheese. Broccoli and cheese is a magical combination, but as a vegan, it is one of the things that we must give up. Or do we? I am on the never ending quest to find the perfect vegan cheese sauce. Most contain nutritional yeast, others cashews, and some beans. Today, we will tackle the crave of vegan Broccoli and Cheese. Hopefully, this vegan cheese sauce is like nothing I have or you have ever tasted before! (In a good way)

Ingredients:
1 tablespoon vegan butter or margarine
1 tablespoon olive oil
1 cloves garlic, minced
1/4 cup flour
1/4 cup nutritional yeast
1/4 teaspoon salt
1 teaspoon soy sauce
1 teaspoon yellow mustard
1 tablespoon Tahini
1 cup almond milk

Description:

Cook or steam broccoli.

How to make vegan cheese sauce?
Place a medium saucepan over medium/high heat. Heat vegan butter and olive oil until it is hot and melted.

Add in garlic and flour. When flour is browned and has absorbed the oil, whisk in nutritional yeast, salt, soy sauce, yellow mustard, and tahini.

When the ingredients are well combined, slowly whisk in almond milk. When finished, it should be smooth, hot, thick, and well combined.

Enjoy your Broccoli and vegan Cheese.

Duration : 0:1:35

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Technorati Tags: broccoli, broccoli and cheese, Cheddar, cheddar cheese sauce, cheese, cooking, food, how to make vegan cheese, how-to, recipe, sauce, vegan, vegan broccoli and cheese, vegan cheddar, vegan cheddar cheese, vegan cheddar cheese sauce, vegan cheddar recipe, vegan cheese, vegan cheese sauce, vegan cheese sauce recipe, vegetarian

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In this episode Jon cooks up two different versions of our delicious zombie free vegan lasagna rolls.

http://www.theveganzombie.com

http://www.facebook.com/zombiegate

http://www.twitter.com/theveganzombie

http://www.galaxyfoods.com

http://www.daiyafoods.com

http://www.matchmeats.com

Recipe 1
Lasagna noodles
1 block firm tofu
1 tomato (spears)
Fresh basil (chopped)
Fresh spinach
Lemon juice (1/2 lemon squeezed)
1 cup diced onion
Herb blend 1 tsp oregano, 1/2 tsp paprika, 1 tsp garlic powder)
salt & pepper to taste

add noodles to boiling water. saute diced onion med heat.
crumble up tofu drain and add to pan.
add basil and herb blend. add lemon juice. place tofu filling on
noodles. add spinach and tomato spears. add sauce. roll up and place
sideways in pan.

Recipe 2
3/4 cup Daiya cheese
1 lb Match Meats faux ground beef (or your preferred faux meat)
1/2 container vegan cream cheese.
1 tomato (spears)
Fresh basil (chopped)
Fresh spinach
1 cup diced onion
Herb blend 1 tsp oregano, 1/2 tsp paprika, 1 1/2tsp garlic powder)
salt & pepper to taste

saute onion med heat. add match meat. add vegan cream cheese.
add herb blend. add Daiya stir in till it melts. let cool. spread on noodles.
add spinach. add tomato spears. add sauce. roll up and add to pan
bake in over 350* for 20 mins. Enjoy!

Duration : 0:9:22

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Technorati Tags: basil, cooking show, cooking with the vegan zombie, Daiya, food, galaxy foods, health food, Kitchen, lasagna, lasagna rolls, match meats, onion, The Vegan Zombie, tofu, tomato, vegan beef, vegan cheese, vegan chef, vegan cooking, vegan cooking show, vegan cream cheese, vegan food, Vegan Meat, vegan recipe