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Tag Archives: vegan cheese

Cheesy Tomatokra Soup

25 Tuesday Mar 2014

Posted by whatahipster in Uncategorized

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cheese stew, cheesy stew, okra, tomato, tomatoes and okra, vegan, vegan cheese, vegan stew, veganism

Beloved vegans and nons, I come to you with this hodgepodge of ingredients from my refrigerator and pantry. This is what happens when you are in between grocery trips but are in the mood for a warm meal. The formula for this recipe is similar to my dear friend Emily’s vegan stew! Recipe here. She threw together a few cans in her pantry and it turned into one of the most hearty, delicious stews I have ever had! For times like this, I keep vegan cheese sauce at the ready most of the time, except when my cat spills all of my cashews that had been soaking for 8 hours onto the floor, ruining any plans for mac and cheese. This happened. I was furious. Going back to the recipe, prepare the cheese sauce according to the blog post. 


Ingredients:

  • 1 batch cheese sauce           ($3.00)
  • 2 cans tomatoes and okra     ($0.99)
  • 1 can black beans, drained   ($0.59)


Preparation:

Throw it all in a large pot and heat until warmed through. For less than $4.50, you have a wonderful stew that could also serve well as a party dip! Try it with corn chips, carrot sticks, or just straight up with a spoon! 

Cheesy stew!


Broccoli Cheddar Rice Casserole

08 Saturday Mar 2014

Posted by whatahipster in Uncategorized

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broccoli cheddar, broccoli cheddar casserole, broccoli cheese, broccoli cheese casserole, vegan, vegan casserole, vegan cheese, veganism

Everybody loves the flavor combination of Broccoli and Cheddar. That may or may not be because cheese makes everything better and cheddar is one of the best cheeses. I admit it; I am a vegan who still discusses how amazing some cheeses are! I love cheese. I will always love cheese. I have come to terms with the facts and cheese is bad for animals and the human body, but otherwise, I would literally consume cheese with every meal. With cheddar, the sharper the better! I want to feel the bit from the cheddar on my whole tongue. Anyway, getting back to the recipe… I created this casserole when we needed a hearty, wintery meal that involved cheese (vegan, obviously). Easy, inexpensive and delightfully tasteful, this vegan broccoli cheese casserole kills zero animals and contains zero cholesterol! 

Ingredients:


  • 2 heads broccoli                                ($0.99)
  • 2 cloves garlic, minced                      ($0.25)
  • 1 cup brown rice                                ($0.20)
  • 1 cup mushrooms, sliced                  ($0.99)
  • 4 tbsp. soy sauce                             ($0.15)
  • 1 cup vegetable broth                       ($0.30)
  • 2 tbsp. corn starch                             ($0.10)
  • 1 cup vegan cheddar cheese           ($2.99)

Preparation:


Cook the rice according to your preferred method of cooking. I use a wonderful Japanese rice cooker that smart senses when the rice is cooked; it takes about two hours but cooking on the stove is completely acceptable. Steam the broccoli for 15 minutes. Feel free to drink one glass of red wine while the broccoli cooks. Mince the garlic and slice the mushrooms. Sauté the mushrooms and garlic for approximately 6 minutes or until the mushrooms soften. Mix in a bowl the soy sauce, broth, and corn starch. Add this to the mushrooms and garlic. This should create a broth-like “cream of mushroom soup” consistency. Turn the heat off. Add the broccoli. Stir well. Place into a casserole pan and top with the vegan cheddar cheese. Daiya makes two types of vegan cheddar cheese. The cheddar-style shreds are oily when heated, but the cheddar-style wedge melts marvelously for a great topping to this casserole. I recommend the block of cheddar, which yields  a more crunchy topping; the shreds will yield a very fine stringy, cheesy, gooey, melty casserole. Preference is important. At this point, you should probably consume one more glass of red wine (make sure it is vegan). Bake in the oven for 20 mins on 350°F. TADA! Broccoli and cheese have come together perfectly in this vegan casserole!

Try not to overcook the broccoli
It will continue to cook in the casserole

Rice cookers do an amazing job of producing fluffy rice
Stove cooked rice will do just fine

Stuffed Mac & Cheese Casserole!

27 Monday Jan 2014

Posted by whatahipster in Uncategorized

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Tags

Casserole, mac and cheese, mac and cheese casserole, stuffing, stuffing casserole, vegan, vegan casserole, vegan cheese, vegan mac and cheese, veganism, vegetarian, vegetarian casserole, vegetarianism

I was waiting to write this recipe until I had posted the Mac & Cheeze blog because it uses the same cheese sauce. This is seriously one of the best casseroles I have ever consumed! And I made up the crazy recipe on accident! After Thanksgiving, I had a bunch of stuffing leftover and did not want it to spoil. I also happen to have leftover Mac & Cheeze. It was a divine intervention! I thought, “Why not combine two of my most favorite things into a casserole!” And perfection was born. I do not want to know how many calories are in it; being vegan, it does not really matter! Make this cheesy casserole the next time you need to warm up! 

Ingredients:


1 unit Mac & Cheeze – recipe here      ($4.03)
1 box vegan stuffing                            ($0.99)
1 jar french fried onions                       ($0.75)

Preparation:


Make the Mac & Cheeze according to the recipe. Prepare the stuffing according to the directions on the package. Place a layer of the stuffing on the bottom of a casserole dish. Put a layer of Mac & Cheeze on the stuffing. Add another layer of stuffing and the last of the Mac & Cheeze. Top with the fried onions and bake for 20 minutes on 350°F. Crunch and munch and then relish the deliciousness of cheesy stuffing casserole! 

For the stuffing, I melted vegan butter in some water

Once boiling, I removed it from heat and covered for 5 minutes

The stuffing is made!

Herbes de Provence makes for a delightfully tasty stuffing

Cheesy goodness! The excess sauce drips down
and saturates the stuffing in cheeeeeeese!

For added texture, add a layer of fried onions in between
each layer of stuffing and cheese

ALL THE CARBS but it is so delicious and so vegan
that you do not have to feel any guilt at all!


Roasted Red Pepper Mac & Cheese

20 Monday Jan 2014

Posted by whatahipster in Uncategorized

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Tags

cashew cream, cheese, healthy lifestyle, healthy living, mac and cheese, vegan, vegan cheese, vegan mac and cheese, veganism, vegetarian, vegetarianism

Mmm*Mac & Cheese! Everybody loves it. It seems everyone I talk to says, “Yeah, I could not be a vegan because I would miss cheese too much!” Let me be the first to say I thought the same thing! I loved eating cheese. I had cheese with every meal. Cheese was a meal. Mac & Cheese was my favorite meal to eat when it was cold outside. My mother would always make me homemade cheese sauce over spaghetti noodles. I would request it every morning and it was my absolute favorite breakfast. Vegan cheese recipes can be super simple simulations of ooey-gooey cheese. 

Ingredients:

  • 3/4 cup raw cashews (soaked)              ($0.95)
  • 2 tsp. olive oil                                           ($0.01)
  • 1 onion, diced                                          ($0.18)
  • 2 cloves garlic, minced                           ($0.38)
  • 2 cups vegetable broth                           ($0.65)
  • 1 1/2 tbsp. corn starch                            ($0.05)
  • 1 1/2 tbsp. nutritional yeast                    ($0.18)
  • 1 roasted red pepper                              ($0.45)
  • 1 tbsp. tomato paste                              ($0.12)
  • 1 tsp. salt                                                 ($0.01)
  • 1 tsp. ground mustard                            ($0.03)
  • 1/2 tsp. turmeric                                      ($0.03)
  • 1 box of pasta                                         ($0.99)

Preparation:

Cook the pasta according to the directions on the package. Sauté the onions in olive oil until they become translucent. It should not take more than 5 minutes. Add the garlic and sauté 30 seconds. You do not want to overcook the garlic and lose the flavor. Add this mixture to a blender or food processor. Add the drained cashews, vegetable broth, corn starch, nutritional yeast, red pepper, tomato paste, salt, ground mustard, and turmeric. Blend until smooth. Smoothness is important. If you have read my previous blogs involving cashews, you will understand that it is very important to have a smooth sauce. The texture is gritty, rough, and crunchy. Transfer the sauce to the pan used to sauté the onions. Heat on medium-low for 10 minutes or until it starts to thicken. Once thick, add the pasta until the whole mixture is warmed through. SERVE and MUNCH! 

Sautéing the garlic for only 30 seconds will keep the flavor
of the garlic at the optimal level 

At first it was weird to add hot onions and garlic to a blender
but the flavors of these are key to creating a cheesy flavor!

The sauce will slowly thicken. KEEP STIRRING!
The first time I made this, I slightly burned the bottom
of the cheese sauce; it burns very easily so keep stirring

I used Lumaconi pasta instead of shell pasta or macaroni
because they look way cooler and they were
significantly less expensive at Aldi

There you have it. Delicious mac and cheese! 
Since it has been so long since I have had actual dairy cheese, the vegan mind will almost forget what actual cheese tastes like and this faux cheese will totally satisfy all of your cheese cravings! I will challenge any cheese-eater to try this cheese sauce and tell me that it does not imitate mac and cheese extremely closely. I am still working on a few more cheese blogs so get hype! I hope to publish them very soon! For now, enjoy this delightful take on the American staple using cashews instead of dairy! 

This is a modification of Isa Chandra’s Pizza Mac & Cheese recipe from Post Punk Kitchen. I love her work and she is the most exceptional vegan chef! Check out her blog at the Post Punk Kitchen! 

Pasta Caprese

21 Saturday Sep 2013

Posted by whatahipster in Uncategorized

≈ 2 Comments

Tags

basil, caprese, cheese, cruelty free, healthy living, italy, lifestyle, mozzarella, pasta, tomato, vegan, vegan cheese, veganism

Leave it to the Italians for great food. They did it again with an amazing pairing of flavors known as Insalata Caprese. I took this classic recipe for a salad and made it into a delicious pasta dinner. 

pasta, noodles, cavatappi, basil, purple basil, vegan caprese, caprese, mozzarella
Purple Basil with Cavatappi pasta


Ingredients:

  • 1 box of whole grain pasta     ($0.99)
  • 1 jar of pasta sauce                ($1.25)
  • 1 bag of vegan mozzarella     ($2.56)
  • 3 tbsp. minced basil leaves   ($0.30)


Preparation:

Add your favorite style pasta to boiling water until al dente. Mince the basil leaves into fine pieces and add them to a saucepan with the sauce on medium low. When the sauce starts to bubble, pour it over the pasta. Add the mozzarella on top and garnish with a basil leaf or two if desired. For only $5.01, feed 4 impoverished vegans a delightful dinner with an hint of Italy. Buon Appetito!

pasta, noodles, cavatappi, basil, purple basil, vegan caprese, caprese, mozzarella
Melty vegan mozzarella over spaghetti and basil
vegan cheese, mozzarella, daiya
This is my favorite cheese-like brand, daiya

Did you know?


Cheese. Glorious, delicious, melty, savory, incredible cheese. Humans love cheese. I am a vegan and I love cheese; however, cheese is the secret villain behind certain cancers and diseases. Cancer is just one of a plethora of reasons to slay your cheese addiction. The meat and dairy industries are very closely intertwined. In fact, they are actually the same industry. The animals-are-food industry. This industry is literally killing our planet, the people on it, and an obscene number of innocent animals that would otherwise serve a better purpose than decomposing in stomach acid. So, how bad is cheese for the human body?

Today’s dairy milk is exceedingly rich in natural bovine estrogen compounds. This has resulted from the cows being milked 300 times per year, which causes the cow to produce more estrogen and thus more milk, more often. Pregnant cows are milked too, causing additional excess estrogen to end up in the milk. Leading nutritionists connect these estrogen compounds in the milk we consume to breast, prostate, and testicular cancer. There are opiate compounds in milk called casomorphins. Being an opiate, they are literally addictive. The purpose of them in dairy milk is to bind the baby calf to the mother with a special bond. How weird is it that humans are now addicted to dairy with the special bond of a mother cow? 

dairy cows, cramped conditions, vegan, animal cruelty
Dairy cows live their ENTIRE lives in the same cramped position

enlarged utter, dairy cow, vegan, animal cruelty
Over-milking and growth hormones cause utters to enlarge

dead cow, dairy farm, vegan, animal cruelty
Cows may be left dead for days, decomposing on the dirty floor

Cows farmed for consumption live in dairy farms. The males are sent directly to get pumped full of growth hormones and slaughtered for beef. Females are milked dry and forcefully inseminated, while their calves are taken from them to be pumped with growth hormones and milked just like their mothers. After the cows are useless for dairy, they are sent to the factory for their beef. The two industries are codependent and are taking up an increasingly vast amount of resources to feed, house, slaughter, and repeat. These resources could very well be used to end world hunger. The methane produced by cows is tearing our atmosphere apart, one hamburger at a time. There is so much more on this subject than can fit in a single blog post, but take the time to educate yourself before diving into a delicious bowl of mac and cheese. There are plenty of vegan alternatives to dairy. Check it:

Food is Power – for vegan alternatives to milk, butter, cheese, and eggs
Vegan Health – for information on negative health risks of animal products
Compassionate Cookbook – for encouragement, recipes, and information about veganism
Opiate Addiction – for more information about addiction 

Impoverished Vegan

Impoverished Vegan

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