Daiya cheddar

All posts tagged Daiya cheddar

Gardein Ultimate Beefless Burger Melt w/Daiya Cheddar and Chipotle Island Dressing

Published June 23, 2011 by Vegan Derby Cat Party

I am SO happy to tell you that Gardein’s new ultimate beefless burgers are finally available! I can finally make tasty “steak” sandwiches of my very own just like the fancy vegan restaurants! They did not disappoint! This sandwich combines two of their delicious patties to make one delicious, protein packed, flavorful sandwich smothered in melty Daiya cheddar and topped with a yummy chipotle thousand island style sauce of my own creation. I was going to make AFR’s OMG baked onion rings, but we were too hungry to wait!

Ty’s Chipotle Island Dressing

(More than enough for 2-4 melts!)

1/4 c. vegan mayo (hello Vegenaise!)
2 tbsp. organic ketchup
2 tbsp. pickle relish
1 tbsp. adobe sauce from chipotle pepper can (for extra kick, mince a miniscule amount of a pepper.)

Directions:

Combine all ingredients really well in a large ramekin. (I used a fork!)

Burger Melt w/Daiya cheddar and Chipotle Island Dressing

Makes two doubles or four singles.

1 package Gardein Ultimate Beefless Burgers

4-8 pieces of bread, I used sprouted grain

Daiya cheddar vegan cheese shreds

above recipe for Chipotle Island Dressing

Directions:

1. Spray a large skillet with a little olive oil and raise to medium heat. Add burgers to hot skillet and brown on both sides. This takes about 4-5 minutes on each side.

2. Meanwhile, arrange bread slices on plates. Cover all pieces with Daiya cheddar. Toast in toaster oven as desired, and then Broil until cheese is melty. Return to plates.

3. Drizzle cheesy bread with sauce, add burgers, and assemble. Cut diagonally and serve with additional sauce and accoutrement as desired.

YUMMY!

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Freezer Vegan Cheddar Biscuits

Published April 10, 2011 by Vegan Derby Cat Party

Just wanted to let you know about the success I had yesterday with thawing and baking my cheddar biscuit dough yesterday. Here’s a link to the recipe!. Since the recipe makes 20 biscuits, I like to freeze half the dough for another occasion. I was just a little worried about this particular batch, because it had been frozen for months! They came out just fine though. ; )

I pulled the dough out early in the morning, and let it thaw out in a covered and greased glass bowl.

By the afternoon it was ready and I used a sharp knife to cut it into quarters, and then halves to make 8 dough balls.

Which I placed into a lightly greased muffin pan, with water half filling the empty cups to prevent the pan from warping.

I then baked them in a preheated oven at 350*F for 25 minutes.

These are superb with a variety of meals, and make a nice breakfast or a yummy snack!

30 Minute Vegan’s Tempeh-Vegetable Enchiladas

Published February 7, 2011 by Vegan Derby Cat Party

Tonight’s dinner is kicking off my recipe testing for The 30 Minute Vegan, a cookbook that I’ve had for months, and was meaning to get to. It has lots of raw dishes mixed in too, and I think initially this was a turn-off, but since I’ve decided that I want to be eating more raw, I pulled it back out. This, however, is not one of those dishes!

I liked the looks of this recipe, as it was getting late and we were hungry, and it seemed quick, easy, and required no stove top cooking. The assembly of these bad boys is where this went bad. Comparing the large bowl of filling to the small 8×8 pan didn’t leave me feeling confident, but trying to roll these corn tortillas proved to be an exercise in futility. They broke rather than rolled. It asks you to put a 1/2 cup of filling into each, and maybe it should be less (1/4)? So rather than get fed up, I improvised and ended up making a enchilada lasagna with torn up tortillas, filling, daiya cheddar and sauce in repeating layers. I made this in the toaster oven, so I covered it with aluminum foil for 13 of the 15 baking minutes for fear of burning it.

Btw, for those of you who were curious… The sauce was water, tomato paste, garlic, chili powder, cumin, thyme, sea salt, agave and soy sauce. (I used braggs.) The filling was crumbled tofu, onion, bell pepper, garlic, soy sauce (again, braggs), and black pepper.

That’s the 1/2 c. measuring cup in there. You can see how much filling there was!

Too much to really get a good roll going.

After 2 broke, I started on the lasagna method.

As it turned out, it tasted pretty good! Another of my fears had been that it wouldn’t be cooked through, and of course, this recipe’s instructions weren’t written for enchilada lasagna, but it could have used a little more time for everything to be HOT. I ate it with some vegan sour cream and we both added lots of hot sauce for heat. It was really filling too!

And here is a picture of Boris. I may try to occasionally include pix of the kitties at the end of posts, since one, if not both of them are always hanging out in the kitchen whenever I’m cooking. : )

Cheesy Beefy Vegan Nachos

Published January 29, 2011 by Vegan Derby Cat Party

It’s no secret that my favorite food is mexican. One of the things I totally miss is ordering nachos. I’ve been meaning to make some, and finally got around to it last night since needed a quick dinner and had a big bag of TVP sitting on the counter from my shopping trip this week. The amount of cheese you add is up to you. If you put very little, the cheese will get crisped in the oven. (like real cheese) If you add a bunch, it’ll be nice and melty and gooey. (like real cheese!)

Cheesy Beefy Vegan Nachos

Tortilla Chips
1 recipe for TVP, below
1/2 can diced tomatoes, drained (I used the garlic & onion kind)
1-2 c. of Daiya cheddar shreds
1 c. of shredded lettuce

Beefy TVP:

1 c. of water
2 tsp. liquid smoke
2 tsp. vegan worcestershire
2 tbsp. taco seasoning (I use the recipe from VCF.)
1 c. of TVP

Directions:

1. Turn broiler on. In a small saucepan, heat water, liquid smoke, worcestershire and seasoning to a boil. Remove from heat and add TVP.

2. On a cookie sheet layer tortilla chips, cooked TVP, tomatoes, and cheese. Broil for 5 minutes. Top with lettuce just before serving.

YUMMMMMMMMM!!! I served these with a ramekin full of vegan sour cream. I use the Follow Your Heart brand. I know a lot of people rave about the Toffutti brand, but I think this tastes truer. It has the appropriate tang.

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