daiya cheese

All posts tagged daiya cheese

Enchilada Lasagna

Published June 14, 2011 by Vegan Derby Cat Party

So I’ve been messing around with this recipe in my head for a few weeks now. It had been written since last week, but it took me until tonight to take it for a test run. I’ve been really wanting to make enchiladas ever since I picked up the new Daiya pepperjack cheese, but hate the process of actually rolling enchiladas, so I went with enchilada lasagna. My goal was to make this a quick & easy, painless but yummy dish, so I used taco seasoning to simplify the sauce making. I like the recipe from Quick & Easy Vegan Comfort Food, but you can use a premixed one. This one contains chili powder, garlic powder, onion powder, cayenne, paprika, cumin, salt & pepper. I keep it in a small container in the cupboard.

Enchilada Sauce

2 c. water or veggie broth (or water + bouillon cube)
1 6oz can tomato paste
1 8oz can tomato sauce
2 tbsp. taco seasoning (i use the recipe from Q & E vegan comfort food)
1 tbsp. braggs or shoyu or tamari or reduced-sodium soysauce
2 tsp. liquid smoke

dash of hot sauce, optional

Filling

2 packages of crumbled tempeh
1 onion, chopped finely
2 garlic cloves, minced
1 large pepper or 2 small peppers, your choice (bell peppers work well here. I used about 3/4 of a pablano pepper, because I happened to have one, and it was going bad, and I also used 3 chipotle peppers that I had sitting around in adobe sauce.)

2 tsp. braggs (or alternatives, see above)
1 tsp. liquid smoke
2 tbsp. taco seasoning
salt & pepper
3 tbsp. of enchilada sauce

Also…

4 large Tortillas or your choice, I used organic mutli-grain tortillas about 10″ in diameter, cut 3 into quarters and one into 6ths. (use the quarters for the corners and fill in the gaps with two of the sixths per layer.)

3-4 c. Daiya cheese, cheddar or pepperjack, or a combination of flavors including mozzarella, which is what I did

Directions:

1. Preheat your oven to 350*F and grease an 9×13″ baking dish.

2. Mix together all sauce ingredients. (I used my food processor to chop the onion, peppers, and garlic finely.) Mix together all filling ingredients. You are ready to assemble.

3. Spread a thin layer of sauce to cover bottom of your prepared baking dish. Dip tortilla pieces in sauce and line the bottom of your dish with four quarters for the corners and 2 sixths for the middle.

4. Add half of filling mixture and 1/3 of cheese. Add another layer of tortillas dipped in sauce. Add remaining filling and 1 /3 of cheese. Top with last layer of tortillas, and pour remaining sauce on top followed by last 1/3 of cheese.

5. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes. (I broiled it for just a couple more minutes too.) Eat!

Result: It’s kinda messy when you serve it, but man, is it delicious! : )

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Italian Feast: Roasted Garlic & Tomato Basil Pasta with Moussaka Pizza and Cheesesticks

Published April 10, 2011 by Vegan Derby Cat Party

So I went all out for this Italian themed Sunday feast. I had picked up a medium and large dough ball from my local pizzeria on the way home from work Friday, and I really wanted a roasted garlic sauce to go with some fresh tomatoes and basil. I totally winged this sauce and I thought it came out pretty awesome. I ended up making pizza sauce by using up some leftover tomato paste and adding some Italian spices, salt & pepper, and veggie stock to thin it out. This doubled as the dipping sauce for the cheesesticks. I got to use up some of the leftover [Veganomicon] moussaka I made earlier in the week by dismantling it and using it as an amazing pizza topping. I couldn’t believe how great that combination came out on the pizza. Somehow I managed to get everything done and still hot, so that was nice too!

Roasted Garlic & Tomato Basil Pasta

8 oz desired pasta shape, cooked according to box instructions (I used farfalle)

1/2 pint grape or cherry tomatoes, halved
2 small to medium tomatoes, roughly chopped
10 cloves of garlic
1 large shallot, sliced thinly
1 tsp. balsamic vinegar
pinch of Italian seasoning (I use and Italian blend grinder that has salt & pepper too)
Salt & Pepper (but I still used a little extra sea salt & fresh ground pepper)
Olive oil for misting

1/2 c. vegan parm
1 tbsp. vegan mozzarella/Daiya Italian shreds (it was what i had left after the pizza making ; )
about 8 big basil leaves, sliced into chiffonade (see note below!)

Directions:

1. Preheat oven to 400*F. Lightly mist an 8×8 baking dish with olive oil.

2. Combine tomatoes, garlic, shallots, balsamic, and seasonings in prepared pan and spray lightly with olive oil. Bake for 30-35 minutes. (I baked in the toaster oven because I had the big oven going with the pizzas, so I covered it with foil (to keep from burning) for the first 20 minutes, and then uncovered for 15 minutes.)

3. Toss with freshly drained pasta, add vegan parm, mozzarella, and basil. (NOTE: to chiffonade basil take the leaves and pile them on top of each other. Roll them up and slice thinly. Presto. You look fancy. This was my first time doing it!)

Serve with a little extra basil on top for garnish, and enjoy!

(sorry for the blurry pic!)

Lots of yumminess ready for roasting.

Getting those lovely bites of melt-in-your-mouth garlic was amazing. Really nice with the fresh basil that I clipped from my new patio herb garden!

And now for the cheesesticks & pizza…

I scored the dough with a dinner knife so that they’d be easy to pull apart once cooked, but wouldn’t fall apart during the process.

I then lightly misted with olive oil, sprinkled with garlic powder and added Daiya cheddar and italian shreds.

Mist once more with olive oil and sprinkle with a little more garlic powder and vegan parm if you like.

After kneading and stretching the dough, make sure you stab it a billion times with a fork to keep the air bubbles at bay.

Here is the dismantled moussaka turned pizza toppings: thinly sliced, roasted eggplant, zucchini, and potatoes and a few dots of the almond cream sauce over the tomato paste based sauce I made.

And here it is all melty with Daiya goodness and ready to hit the table.

It was a true feast!

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.

chicken parm!

Published May 6, 2010 by Vegan Derby Cat Party

i included his loose sauce recipe below, but you can always use a jar of sauce if you’re in a hurry.

Chick’n Parm

1 package gardein chick’n scallopini (4 cutlets), thawed
soy milk, about 1/2 cup
1/4 c. vegan parm
1 tbsp. nutritional yeast, optional
1/2 c. plain bread crumbs (i made toast and threw it in the food processor.)
1 tbsp. italian seasoning
1/2 tsp. or more crushed red pepper flakes
salt & pepper

3 tbsp. olive oil
1 c. daiya italian cheese shreds
pasta of choice
1 jar of pasta sauce or recipe below

Sauce:
olive oil
1/2 medium onion, finely chopped
1 large shallot, finely chopped
3 cloves of garlic, minced

1 28 oz can crushed tomatoes
1/2 jar of marinara sauce

garlic powder
onion powder
italian seasoning
salt & pepper
crushed red pepper

Directions:

1. Set large pot of salted water to boil. Cook pasta according to box directions.

2. Heat olive oil to medium in a medium dutch oven, or pot. Add onions and shallots and cook until translucent, about 5-7 minutes. Add garlic and cook a minute more. Add tomatoes, sauce, and seasonings to pot, and stir until combined. Reduce heat to low to simmer.

3. While sauce is simmering prepare chick’n cutlets.  Combine vegan parm, nutritional yeast, if using, bread crumbs, italian seasoning, crushed red pepper flakes, and salt & pepper in a pie plate. Dip chick’n cutlets in soy milk and press each into bread crumb mixture until well coated. (Pre-heat the broiler.) Heat olive oil in large, oven proof skillet and cook cutlets about 3 minutes on each side.

4. Add some of the sauce by large spoonfuls until cutlets are covered and top with daiya or vegan mozzarella. Place under the broiler for 5 minutes, or until cheese melts & is slightly browned.



Place pasta, sauce and cutlets on each plate to serve. Top with additional cheese and/or nutritional yeast as desired.

vegan pizza a go go

Published April 3, 2010 by Vegan Derby Cat Party

i did not work this weekend! yay! i have an interview with a recruiter on monday for a per diem (filling in) job doing radiation therapy, so i decided i’d take the weekend off.

it’s glorious out today! my friend keith called me to meet up at the local pizza joint, since he was in my neighborhood, and i happily agreed. now being vegan means you can do one of two things at a pizza joint 1. get the readily available cheese slice, and pull all the cheese off. this is what i do in a pinch, but it’s especially annoying to do when it’s right from the oven b/c the cheese is too melty. 2. call in an order for a personal pie, no cheese, before you go. i did the latter. but before i left, i packed up a little packet of daiya cheese to take with me. i mixed daiya italian blend with some nutritional yeast, crushed red peppers, and oregano.

i ordered a pineapple and broccoli pizza, and it was coming out of the oven right as i arrived. i quickly sprinkled my cheese blend on it and covered the box, and let it melt on. soooooooooooooo good!

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