Soft White Cheese

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This is a very easy substitute for white cheese. You can use it over toast, plop a dollop of it over a pita salad, have it with fruit and bread, even use it as a substitute for sour cream over baked potatoes! Unlike our Sweet Ricotta which has a raw and a cooked version, this one gets a little cooking but it's not that much, and the flavor is nice!

1 block tofu, drained
1/2 cup cashews, raw
1/2 tsp. garlic powder
1 tsp. onion powder
1/2 cup water
1 tsp. nutritional yeast
Salt to taste
4 Tbsp. cornstarch

Process cashews in blender or food processor with the water and with 2 Tbsp. cornstarch until smooth.
In a bowl, mash drained tofu, allowing it to remain somewhat crumbly. Add the salt and seasonings, plus
2 Tbsp. cornstarch, mix well. Add the liquid from the blender or food processor. Mix well and cook, in a saucepan over low heat, for about 15 minutes, till cheese gets thicker. Scoop into a small baking dish and put in the freezer for about 10 minutes.

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Vegan Zucchini "Steaks"

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We had these yesterday for lunch with potatoes and they were absolutely scrumptious!
The great thing about them is that you can prepare them as a side dish to go with baked yams, mashed potatoes, brown rice or whatever you're having, or you can stick them into sandwiches! You can top them with your favorite spaghetti-style sauce or even with a gravy and they will have another whole set of possibilities. Try them, they are superb!
1 large zucchini, washed
3/4 cup whole wheat flour
2 Tbsp. cornstarch
3 Tbsp. sesame seeds
Salt to taste
1 Tbsp. sweet paprika powder
1 tsp. onion powder (or 1 medium onion, grated)
1/2 tsp. garlic powder
1/4 cup wheat germ
1/2 tsp. coriander (powder)
1 cup tofu, drained and mashed

Chop zucchini and put together with tofu and sesame seeds, add onion, if not using onion powder, with 1/2 cup water. Process till smooth. Scrape into a bowl and add all the rest of the ingredients, adding well.
Warm a skillet barely "painted" with olive oil. Drop mixture into the skillet by large tablespoonfuls and shape into steaks, making them about 4 inches long and about 1/8 inch thick. When you have cooked for 5 minutes, turn with a spatula. Keep cooking and flipping till they are golden brown.

Yield: 7 large steaks (you can double recipe if you want more)

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Savory Cereal Patties

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1 cup brown rice, cooked (could be leftovers)
1 cup millet cooked (follow package directions)
1 cup quick oats
3 Tbsp. cornstarch
1/2 cup wheat germ
Salt to taste
1 stalk celery
1 tomato (medium)
1/2 tsp. coriander seed (powdered)
1/2 tsp. marjoram
1 Tbsp. olive oil
1/2 tsp. garlic powder
1 tsp. onion powder (up to 1 Tbsp. onion powder, if you are an onion lover)
2 Tbsp. sweet paprika powder
2 Tbsp. while wheat flour

In a blender, with a little water, process the tomato and the celery stalk till smooth.
Scrape into a bowl and add all the rest of the ingredients, blending well and avoiding lumps.
Form patties and cook in a hook skillet barely "painted" with olive oil till golden brown on both sides.

Yield: About 1 dozen (depending on how big you make them.)

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Easy Skillet Flat Bread

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This is a delicious and pretty easy to make flat bread. It goes well with soup, with pasta, with beans and a salad and with whatever you can think of!

Note- You will notice that it does not have leavening. This meant for eating fresh off the skillet!

1 cup brown rice cooked according to package directions
1/3 block tofu, drained
4 Tbsp. olive oil
Salt to taste
4 cups all purpose flour

In a blender, put the tofu and the brown rice with 1/2 cup water, process till creamy. Scrape into a bowl and add the salt and the olive oil,
mixing well. Little by little, add the all purpose flour, while mixing, until you have a dough. If after adding the 4 cups of all purpose
flour, you notice that the dough is still sticky, add a little bit of flour and knead until you have a soft dough.

Put flour over a clean surface and, after cutting the dough into large chunks, roll out with a pin until you have a medium size flat bread.
Cook on a hot griddle or cast iron skillet until golden brown on both sides. If you want to cook them in the oven, set the oven to 350ยบ F for about
15 minutes and then turn, after it has baked for 15 minutes on the other side, check to see if they are done or leave a little longer, but watch them!
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New Creamy Vegan White Cheese

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Cheese substitutes always come in handy for vegans. There are so many things you can make with cheese! Here is one that is simple and mild, and which you can make yourself!

1/2 block tofu
1/2 cup raw almonds
1/4 cup sesame seeds
Salt to taste
1 Tbsp.Nutritional yeast (this is not baker's yeast but a special yeast that you can get at specialty stores and health food stores)
4 tbsp. cornstarch
1 Tbsp. lemon juice
1/2 cup soy milk (plain)
3/4 Tbsp. onion powder (1 tsp. if you like mild flavor)
1/4 tbsp garlic powder (1/2 tsp. if you like mild flavor)
Pinch turmeric

In a blender, process the almonds, sesame and the milk, adding the rest of the ingredients, till smooth, pour into a saucepan and cook over low heat till it begins to boil, moving constantly so that it will not stick to the pan, about 15 minutes.
If after 15 minutes, it is thick and cooked, scrape into a Pyrex and put in the freezer so that it will solidify. When you prepare the mixture
for the freezer, smooth the top so that it will more easily cut into slices.
This mild white cheese goes well with many dishes, it is also excellent for sandwiches.

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