TONY'S TASTY TCHEEZE FOR TOASTING
MrFalafel
cheese that MrsFalafel tasted at the vegetarian society. Now, MrsFalafel does
not like fake cheese but she loves this. It's heartily recommened.
This recipe was first tasted at the legendary Taigh Na Mara in Scotland and
Fine tuned at The Cockatoo, Cockermouth in Cumbria now also sadly no more.
This is an extract from "The Lazy Vegan" which Tony is trying to get
published...any ideas for publishers out there? Email me at
mrfa...@yahoo.com
TONY'S TASTY TCHEEZE FOR TOASTING
"...a nutter I maybe but I know my Tcheeze from my cheezly..."
You need a hand held soup blender - a whisk will not suffice - sometimes a
liquidiser will do the job but it's a pain in the neck to scrape out all the
yummy Tcheeze afterwards. Tasty Tcheeze relies on 4 chemical salivatory
reactions on your tongue.
Sweet - Lactose in cheese makes it sweet Apple sweetened Soya milk replaces
this.
Salt - Cheese is salty thats why it tastes nice and keeps for a long time.
Marmite, Marigold Vegan Stock Powder, or plain old Seasalt will sort this.
Fat - Cheddar Cheese is very fatty - We make do with nice healthy cold
pressed oil like sunflower. If you can get or afford Hemp seed oil then you
will be salivating with glee - if not "then Ho hum" it's still yummy.
Sour - The Enzymes and bacteria are wot makes it yummy yer honour - a little
vinegar or Lemon juice are what makes it do the clever stuff - emulsifying
the oil and proteins of the milk together. Yeast flakes like Engevita or
Yeast from Marmite or Vegetable Stock powder give it that characteristic
Oliver Hardy Hmmmm Hmmmm Hmmm! flavour.
So here we go - ready .....steady............COOK
1 Mug - Hot apple sweetened Soya Milk (with 1/2 teaspoon seasalt if no
stock powder)
1 Mug Cold - Cold pressed oil
Blend together whilst adding 2 - 4 teaspoons of Vinegar or Lemon juice.
As if by Magic you will now have Mayonaise!!!!!!!! How awesome the rich
tapestry of life and wonders of the natural world.
In fact if you add a clove of Garlic and some balsamic vinegar and mustard
powder - More Magic - look IT IS mayonaise!!
Ok but we were making Tony's Toastie Tcheeze weren't we?
OK start again and leave out the bit where you made Garlic mayonaise.
Add 2 tablespoons of Tomato Ketchup
1 teaspoon of marmite
1 heaped teaspoon of Marigold Swiss Vegan stock boullion
1 Tablespoon of Yeastflakes / Engevita
2 tablespoons of Potato Flakes
Whizzy whizz again.
Toast your bread on one side slap on a dollop of Tony's tasty toasting
Tcheeze spread it to the edges and toast under the grill till it bubbles
like wot cheddar does. NOW you are ready for the oral climax and do your
best Oliver Hardy "Hmmmm Hmmmm Hmm ! " impersonation
Of course you don't have to put it on toast.
You can put it on Pizza, Last Agnes, Little Bo Peep Pie (see Rainbow's &
Wellies), Moose Ark Her, or make it into a yummy dip for raw vegetables cut
into handy sticks.
You can mix it with Spinach and put it in a pancake. (oh what ? so now you
want a vegan pancake recipe?? Easy peasy - Self raising flour, pinch of
salt and Rice milk - YES that's it! That's all ! not too thin or runny and
make sure your pan is HOT with a dribble of oil or it will go like bad
yorkshire pudding)
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Jadelee111512
tia.
jadelee
MrFalafel
All of the stuff listed is very easily obtained in the US. Go to
http://www.happycow.net and look for health food stores in your area or look
in your local yellow pages.
Where are you based?
Kate L Pugh
This is a very good recipe. Thank you very much. I tried it this
evening and liked it. I tested it on two omnivore housemates and they
said "tastes good", "tastes almost like cheese".
> Add 2 tablespoons of Tomato Ketchup
I think this is too much. The tcheeze ends up with a detectable tomato
flavour (not *obvious*, but when I told my test subjects that there
was ketchup in it, they said "Ahh, that's what it is"). I will try 1
Tbsp next time. I also doubled the nutritional yeast and put an extra
1/4 tsp Marmite in. I think these made it cheesier, though this could
have been just because they were balancing out the ketchup better. I
used Heinz, if that makes a difference.
The other thing is the lemon juice or vinegar used to thicken the soya
milk/oil mixture at the beginning. I'm guessing that the choice here
isn't going to affect the end flavour. Did you find this? I also found
that once the thickening happened (all at once, slightly startlingly),
adding more lemon juice didn't increase the thickening.
Thanks again for this recipe - could you pass on my appreciation to
the author?
Kake
--
Make it balls by dipping the hand with water.
Adam D. Moss
I like this guy's style!
Kate L Pugh
> Sorry I must have missed this one, could you please repost it MrF ?
I've appended it to this.
> Oh Kate, did you put it on toast and then grill or what?
Yep, did that - it went brown and a bit crispy just like real cheese. I
also tried it as a pasta sauce just mixed in with cooked pasta, and that
was nice too.
Kake
---------- begin repost ----------
Newsgroups: alt.food.vegan
From: MrFa...@yahoo.com (MrFalafel)
Subject: TONY'S TASTY TCHEEZE FOR TOASTING
Date: Sat, 28 Apr 2001 09:14:12 GMT
Message-ID: <3aea8...@127.0.0.1>
Here's an email I got from the legendary Tony Weston. It's for an amazing fake
cheese that MrsFalafel tasted at the vegetarian society. Now, MrsFalafel does
not like fake cheese but she loves this. It's heartily recommened.
This recipe was first tasted at the legendary Taigh Na Mara in Scotland and
Fine tuned at The Cockatoo, Cockermouth in Cumbria now also sadly no more.
This is an extract from "The Lazy Vegan" which Tony is trying to get
published...any ideas for publishers out there? Email me at
mrfa...@yahoo.com
TONY'S TASTY TCHEEZE FOR TOASTING
"...a nutter I maybe but I know my Tcheeze from my cheezly..."
Add 2 tablespoons of Tomato Ketchup
1 teaspoon of marmite
1 heaped teaspoon of Marigold Swiss Vegan stock boullion
1 Tablespoon of Yeastflakes / Engevita
2 tablespoons of Potato Flakes
Whizzy whizz again.
Toast your bread on one side slap on a dollop of Tony's tasty toasting
Tcheeze spread it to the edges and toast under the grill till it bubbles
like wot cheddar does. NOW you are ready for the oral climax and do your
best Oliver Hardy "Hmmmm Hmmmm Hmm ! " impersonation
Of course you don't have to put it on toast.
You can put it on Pizza, Last Agnes, Little Bo Peep Pie (see Rainbow's &
Wellies), Moose Ark Her, or make it into a yummy dip for raw vegetables cut
into handy sticks.
You can mix it with Spinach and put it in a pancake. (oh what ? so now you
want a vegan pancake recipe?? Easy peasy - Self raising flour, pinch of
salt and Rice milk - YES that's it! That's all ! not too thin or runny and
make sure your pan is HOT with a dribble of oil or it will go like bad
yorkshire pudding)
---------- end repost ----------
Persian
>Persian <lyn...@persian.kitenet.net> wrote:
>> Sorry I must have missed this one, could you please repost it MrF ?
>
>I've appended it to this.
>
>> Oh Kate, did you put it on toast and then grill or what?
>
>Yep, did that - it went brown and a bit crispy just like real cheese. I
>also tried it as a pasta sauce just mixed in with cooked pasta, and that
>was nice too.
Thanks Kate, just one small Q!
>
>So here we go - ready .....steady............COOK
>1 Mug - Hot apple sweetened Soya Milk (with 1/2 teaspoon seasalt if no
>stock powder)
Err what does it mean, 'Hot apple sweetened Soy Milk'
I think I must be having a thick day, sorry :(
Persian
(Does it mean a cooked apple mashed with soy milk, GAWD, I wonder
how I ever go to work when I can't follow a recipe!)
Adam D. Moss
> >So here we go - ready .....steady............COOK
> >1 Mug - Hot apple sweetened Soya Milk (with 1/2 teaspoon seasalt if no
> >stock powder)
>
> Err what does it mean, 'Hot apple sweetened Soy Milk'
Well, you can buy soy milk that sweetened with apple
juice. I assume that's what's meant. I also assume
that you could just buy 'regular' soy milk and add
apple concentrate... or just sugar (syrup?).
--Adam
mrfalafel
Paul Groves
---
"Adam D. Moss" <ad...@uk.uu.net> wrote in message
news:3AEFE696...@uk.uu.net...
> Persian wrote:
> > >So here we go - ready .....steady............COOK
> > >1 Mug - Hot apple sweetened Soya Milk (with 1/2 teaspoon seasalt if no
> > >stock powder)
> >
> > Err what does it mean, 'Hot apple sweetened Soy Milk'
>
> Well, you can buy soy milk that sweetened with apple
> juice. I assume that's what's meant.
e.g. the Provomel soy milk that comes in the green pack. I know because I've
just bought some and want to try out the recipe! :-)
Paul
Paul Groves
"Persian" <lyn...@persian.kitenet.net> wrote in message
news:3af1...@news.iprimus.com.au...
> On Wed, 2 May 2001 14:49:40 +0100, Paul Groves
<paul....@oucs.ox.ac.uk>
> >> Persian wrote:
> >> > >So here we go - ready .....steady............COOK
> >> > >1 Mug - Hot apple sweetened Soya Milk (with 1/2 teaspoon seasalt if
no
> >> > >stock powder)
> >> >
> >> > Err what does it mean, 'Hot apple sweetened Soy Milk'
> >>
> >
I've
> >just bought some and want to try out the recipe! :-)
> >
> >Paul
>
Neither do I, I live in England!
>so are you and Mr F saying it's
> just soy milk with sugar added, this is the weirdest thing I ever
> heard! ?
No, its soy Milk with apple juice added to sweeten it.
Paul
Kate L Pugh
>> Oh Kate, did you put it on toast and then grill or what?
and I wrote:
> Yep, did that - it went brown and a bit crispy just like real cheese. I
> also tried it as a pasta sauce just mixed in with cooked pasta, and that
> was nice too.
I tried the last of it last night as the sauce for Macaroni "Cheese" -
this was not as successful. It got very greasy underneath. I think a
better strategy would be to use an ordinary white sauce (made with
soya margarine, flour and soya milk) flavoured with nutritional yeast
as the bulk, and then spread a layer of the Tcheeze on top to go bubbly.
Kate L Pugh
> Hmm I don't live in the states, so are you and Mr F saying it's just
> soy milk with sugar added, this is the weirdest thing I ever heard! ?
No, it's soya milk with apple juice added to sweeten it. I don't live
in the states either, and neither do Paul or Mr F. I have a packet of
Tesco own-brand sweetened soya milk right here. The ingredients are:
Water, Hulled Soya Beans (7%), Concentrated Apple Juice (3%),
Tricalcium Phosphate, Sea Salt.
This is really very common here in the UK. Tesco, Sainsbury, Provamel,
Holland & Barrett, all kinds of brands do sweetened soya milk, and the
sweetener is usually apple juice.
Donna Schakelaar
:
: No, its soy Milk with apple juice added to sweeten it.
:
: Paul
In what kind of proportions?
Persian
>Persian <lyn...@persian.kitenet.net> wrote:
>> Hmm I don't live in the states, so are you and Mr F saying it's just
>> soy milk with sugar added, this is the weirdest thing I ever heard! ?
>
>No, it's soya milk with apple juice added to sweeten it. I don't live
>in the states either, and neither do Paul or Mr F. I have a packet of
>Tesco own-brand sweetened soya milk right here. The ingredients are:
Thanks for the reply, I know it's hard to believe but here in
Australia we have nothing like this! No Provemel no soy
containing apple juice concentrate. Sometimes I feel like
I live on a different sodding planet! Oh well.
>Water, Hulled Soya Beans (7%), Concentrated Apple Juice (3%),
>Tricalcium Phosphate, Sea Salt.
>
>This is really very common here in the UK. Tesco, Sainsbury, Provamel,
>Holland & Barrett, all kinds of brands do sweetened soya milk, and the
>sweetener is usually apple juice.
This is so totally new to me I am amazed, I have never before
heard of soy being sweetened this way and I have been using
soy milk for 5 years! I am too confused to attempt the cheeze thing,
I will abandon it as too difficult,
Thanks to all for the replies , I appreciate it,
Persian
mrfalafel
Just use the soymilk you normally use. It's already sweetened with fructose
(which comes from fruit...maybe apples!) or cane sugar. The 'apple
sweetened'
thing is no big deal at all.
You can get SoGood soymilk in Australia and it's sweetened as well:
http://www.sogoodbeverage.com/sogoingre.htm
No excuses! Give it a try.
Adam D. Moss
> You can get SoGood soymilk in Australia and it's sweetened as well
SoGood are actually an Australian company, aren't they? I
really like their chocolate shake -- thanks for reminding me,
I have to buy some more!
Tara Deen
SoGood are owned by Sanitarium, and yes, they are an Australian company.
Sanitarium was set up (and is still owned by) the Seventh Day Adventist
Church. I don't know much about their particular brand of religion, but
they do have strict dietary restrictions. I understand it's similar to
kosher food. Sanitarium do undertake to have their food as pure as
possible, and have also undertaken to not use GMO ingredients in their
products.
Tara
Scott Aguirre
"Tara Deen" <ta...@es.usyd.edu.au> wrote in message
news:3AF878C5...@es.usyd.edu.au...
> Adam,
>
> SoGood are owned by Sanitarium, and yes, they are an Australian company.
> Sanitarium was set up (and is still owned by) the Seventh Day Adventist
> Church.
I am SDA and don't know anything about SoGood. Maybe because I'm in the US?
I'll have to ask around... Do they have a website?
> I don't know much about their particular brand of religion,
The "brand" of religion, if you care, is Protestant Christian...
> but
> they do have strict dietary restrictions. I understand it's similar to
> kosher food.
Very similar to kosher, actually. Not every SDA is vegetarian, and even
fewer are vegan, although quite a few people are moving in that direction.
Those who do eat meat don't eat pig, shellfish, rabbit, etc. My local
church just started a "Vegetarian Cooking Club"--first meeting was last
night. The topic was "family picnic". There was a nice display of good
vegan picnic-type food (with only one or two exceptions--that weren't
vegan, like Galaxy Foods cheese...). We got all the recipes, ate, and sat
around talking about what we wanted to learn about cooking healthfully. It
was enjoyable.
> Sanitarium do undertake to have their food as pure as
> possible, and have also undertaken to not use GMO ingredients in their
> products.
Glad to know it.
Lisa
Tara Deen
Thanks for clearing that up. I must have been a bit vague yesterday
(actually, rushed).
I was aware that SDA were Protestant Christians, just not particulars
about the dietary requirements. I knew that no shellfish were eaten for
example, because a long time ago before I became vegan I invited some
SDA friends around for dinner and offered to cook them prawns
;-)....thank goodness I ran dinner by them first, as they were vegan!
Sanitarium are an Aussie company, as I said, and one of the few I trust.
Or patronise, for that matter, as I try to grow most of our food. Their
website is at http://www.sanitarium.com.au/
Cheers,
Tara
Scott Aguirre
> Hi Lisa,
>
> Thanks for clearing that up. I must have been a bit vague yesterday
> (actually, rushed).
>
> I was aware that SDA were Protestant Christians, just not particulars
> about the dietary requirements. I knew that no shellfish were eaten for
> example, because a long time ago before I became vegan I invited some
> SDA friends around for dinner and offered to cook them prawns
> ;-)....thank goodness I ran dinner by them first, as they were vegan!
: ) I think that's always a good idea, no matter who you're having over.
So many people are allergic to things these days... What are prawns???
Shellfish, I assume, but never heard of em... The "rules" for the SDA (and
Jewish) diet are found in Leviticus 11--"cattle" must have a split hoof AND
chew their cud (cow, sheep, etc.), fish must have fins AND scales (therefore
excluding shellfish, shark, etc.), etc. Unfortunately, SDA meat-eaters
aren't generally as particular as Jews about the way the animals are killed,
stored, and served...
> Sanitarium are an Aussie company, as I said, and one of the few I trust.
> Or patronise, for that matter, as I try to grow most of our food. Their
> website is at http://www.sanitarium.com.au/
I believe I've heard of the Sanitarium. Thanks for the site! I wish we
could grow our food. I hate living in apartments... Someday... : )
Lisa
Phil Hughes
<ka...@ox.compsoc.net> writes
>Add 2 tablespoons of Tomato Ketchup
>1 teaspoon of marmite
>1 heaped teaspoon of Marigold Swiss Vegan stock boullion
>1 Tablespoon of Yeastflakes / Engevita
>2 tablespoons of Potato Flakes
>
I have been unable to find potato flakes. I am assuming they are a dried
product and not just pieces cut off a potato. Is this correct?
I have got some potato flour - would this work instead?
--
Phil Hughes
Scott Aguirre
"Phil Hughes" <ph...@phuse.clara.co.uk> wrote in message
news:TQDYkOA95D$6E...@phuse.clara.co.uk...
Well, I'm not exactly sure what is intended, but I would assume by "potato
flakes" they mean like instant potatoes. Very common in a typical grocery
store...
Lisa
mrfalafel
Phil Hughes
<mrfa...@MailAndNews.com> writes
Doh! Thanks, I've been looking in health food type shops.
--
Phil Hughes
Adam D. Moss
> TONY'S TASTY TCHEEZE FOR TOASTING
Interesting. I can see why it's 'for toasting', but it
is indeed interesting in that role. (I ended up adding
50% more potato flakes and a teaspoon of mustard powder
also, which *marginally* improved the taste.)
I tried doing the pizza thing with the tcheeze also --
mission successful (at least, it tasted good and *looked*
like pizza :P ). Because tcheeze must be used in very thin
layers I applied the tcheeze (and layers of other ingredients)
in four or five steps, baking between steps, letting each layer
go brown-ish and bubbly before appling the next one. That seemed
to work pretty well.
Another thing worth mentioning is that measures given in the recipe
make a whole *lot* o'tcheeze! (Considering how sparingly it should
be applied.)
--Adam