Anti Cheese/Cheese, The Best Cheese On Earth Is Actually Vegan

kingofcheese 01 Anti Cheese/Cheese, The Best Cheese On Earth Is Actually Vegan

Beneath the Williamsburg Bridge, just off the East River, multitudes of microbes are silently ripening a viscous concoction formulated by two Argentinean transplants. The contents of this mixture, and of the modest kitchen itself, are poised to transform the face of one of the most impassioned and rapidly-growing foodie cultures: vegans.

Legend has it that thousands of years ago, in the deserts of Arabia, a nomad carrying milk in a sack made from sheep intestine produced the accidental first batch of cheese curds. Her movements agitated the amalgam of milk and intestinal enzymes and, under the hot sun, produced what we call cheese. Rennet (or Rennin), an enzyme that is a product of calf stomachs and sheep intestines is a key ingredient in typical cheeses – not only making most cheese undesirable for vegans, but also for vegetarians – many of whom imagine that cheese is somehow produced without harming animals. Some veal with your cheese?

They are pioneering a new cheese, and there is no reason that any food lover shouldn’t take them seriously

The world of vegan cheese-like-imitations usually consists of heavily processed soy products simply made to look like cheese at first glance – and never followed through by taste or texture. Some Vegan cheese-esque products are notorious among the adventurous, and tend to elicit the response “well it tastes ok if you cook it in something and add a ton of nutritional yeast, but never on its own”. Placing a block of vegan ‘cheese’ on a board among fruit and crackers would be considered heretical among cheese connoisseurs and self-aware vegans alike. “It Melts!” is usually the selling point for these rubbery replicas and even the long awaited ‘Scheese’, imported from Scotland is a yucky disappointment after months of anticipation by American dairy-abstainers. The only tolerable soy-based cheese is ‘Follow Your Heart’ Monterey Jack. Even still, none of these so-called cheeses even deserve the title ‘cheese’.

kingofcheese 03 Anti Cheese/Cheese, The Best Cheese On Earth Is Actually Vegan

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Stress, Good Times, Kids and Some Raw Macaoni and Cheese By GreenChef Juli Novotny

juli mac cheese raw food 04 Stress, Good Times, Kids and Some Raw Macaoni and Cheese  By GreenChef Juli NovotnyPhotographer Juli Novotny

Ok, so it’s been a long couple of weeks for me. I have tons and tons of work to do and NO SITTERS! Our last sitter {that I talked about before} had to start her teaching career and has officially left us! We have been sitter searching and have found some lovely ladies but nobody has yet to start!

So that means next week will be well over a month without any help around here and I’m starting to go CRAZY. It’s been really fun at times, but mostly it’s been 1 hour naps {just enough time to clean the house, or take a shower, MAYBE}, me falling to sleep in bed at night with my oldest, waking up at 5:30 and sometimes 6:30a every day to “mom, I want juice…can I watch a show? Where are my toys? Mom, I’m hungry. Can we have a treat?” and LITERALLY having NO time to myself.

We’ve had a biting episode {oldest biting youngest}; Older pushing younger child in the bathtub, clothes and all; House paint being dumped all over our nice patio floor and super exciting stuff like that.

The TV, that I normally despise, has become my best friend.

Having my house cleaned yesterday was the HIGHLIGHT of my week. And driving in the car has become a nice relaxing time for me too: “ok boys, we’re getting in the car and driving to my office for kale chips and kookies!!!!!”

juli mac cheese raw food 01 Stress, Good Times, Kids and Some Raw Macaoni and Cheese  By GreenChef Juli Novotny Continue Reading / See Additional Photos

Double Down Spicy Cashew MMM Cheese Wonder Stuff By Amateur GreenChef V Blak

spicy cashew raw cheese 01a Double Down Spicy Cashew MMM Cheese Wonder Stuff By Amateur GreenChef V BlakPhotography V Ol Blakheart

Life is full of un-expected surprises. Some are good, some seem like they maybe bad and then there are those moments or events which just change everything. Well, that last one seems to keep happening to me again and again lately. First I found new dog love, when I rescued Basil my wonder boy from the Long Beach Harbor Shelter. Then without even knowing I was open to a relationship, someone new enters my life and shows me what true happiness looks like. And now, being inspired by her love for making recipes and some encouragement, I too caught the recipe making bug. I know, shocking, right. I bet everyone out there thought I was already making recipes a long long time ago, since I am the guy who runs greenchefs, right? Well, it is sad to say, I somehow thought it was beyond me. I admired all the GreenChefs and loved having them in the studio and I loved eating their creations, but I really never thought I would be any good at it. That is crazy thinking! The whole point of GreenChefs is to inspire everyone to get their asses into the kitchen to make good for you, amazing tasting dishes! Now I am proof that really anyone, I mean anyone can make these recipes and they will blow you away.

Now this week I have been left alone to fend for myself and I am happy to report, I am now on my 4th recipe, if you count this Cashew Cheese, and the Kale Chips with the Cashew Cheese on them as separate recipes. Yes, four down and 1000’s to go. I am now addicted and very very full. I may go from Mighty to Plumpy at this rate. Wow, especially with this cheese recipe. Oh man, I am in love. I have been a vegan for a long long time and cheese of any kind hasn’t really been on the menu, so this has been a treat. I discovered this Spicy Cashew Cheese recipe when my friend Juli Novonty sent me a care package of her Kookie Karma Kookies and some of her new products which included a bag of Spicy Cheese Kale Chips.. mmmm so good. When I decided to make a cheese sauce for a pasta dinner, I reached out to Juli and she hooked me up with the complete recipe, which I promptly posted for you guys on GreenChefs a few days ago.

Why am I posting about the Cashew Cheese again, just a few days later? Well, while I was elbow deep in making this Cheese in my Blendtec’s I started feeling my inner amateur GreenChef coming out and I decided to alter the recipe just a bit to bring out some additional flavors and to kick the spice level to something a Texan would think is hot. Well, not HOT but mmm spicy. My big additions are the garlic, dried chili flakes, and the fresh red chili peppers. And I used some of the water from the nut soaking to smooth the cheese out into more of a sauce I think. I have never seen Juli make this, so she may add some water too. Anyways.. WOW, I love it. I can’t stop eating it, which is a good thing, since I made a double batch. I made the pasta and I did Kale Chips, which I will post next week. And yes I ate them all (3 large heads of Kale). So good. Okay if you love rich, spicy, creamy, so good it will make your toes curl, this is a recipe for you and I know what I am talking about, remember, I have tried all the dishes by the visiting GreenChefs and this gives all those recipes a run for their money. If I can say so myself. Enjoy!

spicy cashew raw cheese 02 Double Down Spicy Cashew MMM Cheese Wonder Stuff By Amateur GreenChef V Blak Continue Reading / See Additional Photos

Cheesy Spicy Goodness Kale Chips By GreenChef Juli Novotny

spicycheesykalechips 01 Cheesy Spicy Goodness Kale Chips By GreenChef Juli Novotny

I’ve been busy lately eating kale chips. I’m so in love with dehydrated kale these days. Don’t get me wrong, I LOVE just plain old raw kale marinated in olive oil, lemon juice and sea salt. But, dehydrated kale chips are great for crunch and of course a quick salt fix.

Nutritional Yeast is another one of my favorite things when it comes to making raw cheese-like comfort foods. In the world of raw foods nutritional yeast is added to dishes in order to give them a rich “cheesy” flavor. To do this I usually mix lemon, sea salt and nutritional yeast (water if making a cheese sauce). Normally I will also add a red bell pepper and cashews. Then this mixture goes into a Vitamix or a Cuisinart until smooth.

Nutritional Yeast can also be added to a “cracker” recipe in order to give it a cheesy flavor as well.

Nutritional Yeast is not to be confused with Brewer’s Yeast. Both are great sources of B12 (important for Vegans) but Brewer’s Yeast doesn’t give the cheesy flavor that Nutritional Yeast does.
So be sure not to confuse the two.

Another trick to making raw comfort foods is adding heat like jalapenos and/or ginger and/or garlic. This can give off the illusion that the dish is actually cooked or “hot”. It’s a great option when making soups and pates. Or when it’s cold outside. You can actually work up a sweat from combining all of the above spicy items.

spicycheesykalechips 02 Cheesy Spicy Goodness Kale Chips By GreenChef Juli Novotny Continue Reading / See Additional Photos

GreenChef Julie Morris | Dairy Free Cheesy Broccoli Bowl

I grew up on broccoli with cheese – my mother made it once a week. Such a delicious combo! Over the years I’ve turned her family classic into an even more eco-friendly and healthy modern dish . . . without sacrificing any of the flavor. This dairy-free and cholesterol-free version brims with calcium, iron and protein, while also complimented by all the wonderful antioxidants and polyphenols from the broccoli.

I like to serve this recipe “as is” (uncooked), enjoying the maximum nutritional potential of these great superfoods. If you’re craving a warm dish though, no worries — simply steam the florets lightly for a few minutes, then combine with the sauce. Either way, the delicious cheesy flavor and addictive broccoli crunch will have you coming back for a healthy second round every time.

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GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

cashewcheese3 GreenChef Chad Sarno | Cashew Cheese, Candied Pecan, Honey Comb & Pumpkin Seed Oil

Cashew Cheese
(Candied Pecan, Honey Comb, Pumpkin Seed Oil)

Serves 6-8

For the Cashew Cheese:

2 Cups cashews soaked 12-14 hours

¾ Tsp. *New Chapter Probiotics dissolved in 1 cup warm water, or 1 cup fresh rejuvelac

2 TB nutritional yeast, small flake

¼ Tsp. fine grated nutmeg

½ Tsp. stevia powder

1 ½ Tsp. sea salt, fine

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GreenChef Sarma Melngailis | Red Beet Ravioli

sarma red beet ravioli01 GreenChef Sarma Melngailis | Red Beet Ravioli

Red Beet Ravioli
with cashew cheese filling, tarragon, and pistachios (raw)

The colors in this dish are amazing: the bright blush of beets, the sunniness of yellow or orange pepper sauce, the summer-green herbs. When in season, experiment with candy stripe beets and try other herbs for the cashew filling. We use Sicilian pistachios that we buy at a Middle Eastern market. They’re a darker green and better-tasting than other types, especially when raw.

“Originally I tried to make red beet gnocchi using beet juice and ground up whole beets with other ingredients. They came out tasty, but our kitchen looked as if a gruesome crime had been committed. So I deconstructed the components a bit and came up with these much more manageable raviolis instead.” – SM

Recipe by Sarma Mengailis | Raw Food Real World (Harper Collins, 2005)

Serves 6 as a starter or 4 as a main course

For the filling:

3 cups cashew nuts, soaked for 2 hours or more

1/4 cup lemon juice

1 tablespoon grated lemon zest

1/4 cup nutritional yeast

1 1/4 to 2 teaspoons salt

2 green onions, white and 1 inch green, minced

3 tablespoons minced tarragon

2 tablespoons minced parsley

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