I’ve finally figured out how to get the Daiya on pizza thing to work. Pizza is cooked at such a high temperature that Daiya ( especially the mozzarella variety ) ends up turning into liquid and I don’t like that.
The solution is to cook the pizza WITHOUT Daiya on it then either wait until the last minute or two of cooking time and add the Daiya on top or just put the Daiya on after you take the pizza out of the oven and then cover the pizza with something like a sheet of aluminum foil for a few minutes and the Daiya will melt all by itself.
This less heat process keeps the Daiya just as it should be and delicious!
Just made some seriously awesome vegan taquitos. I used Happy Herbivore’s beef crumbles and then added a package of taco seasoning and a little more water to moisten back up.
To make the taquitos, you need to cook ( fry ) the corn tortillas a bit so that they don’t tear when you are trying to roll them up. About a minute on each side with a little oil in the pan should do the trick.
Let them cool just a bit after cooking so you don’t burn your fingers, then place about 3 tbs of maet ( I’m coining a new phrase for “fake meat” ) toward one edge of the tortilla. I also added about 1/2 a tbs of Daiya Pepper Jack Cheese to this version……made them even better than previous versions. Roll the tortilla over the stuffing as tightly as you can without breaking or ripping the tortilla. THEN ( and this is the big secret )……push a toothpick through the middle of the rolled tortilla starting about 1/2 inch from the flap. This will keep the whole thing together.
Put all of the rolled and skewered tortillas back into the hot pan with a little more oil ( about 1 tbs ) and fry for about 3 minutes. Turn them over and fry the other side for about 3 minutes.
Let them cool for a few minutes and then you can take out the toothpick and serve.
I actually got D to eat one and he said they were incredible! Enjoy!
I got bit by the cooking bug hard Friday night and went on the search for something I could make that I would love and that D would not take exception to any of the ingredients. Out came Veganomicon! I bought the book a year ago but still haven’t made very many of the recipes in it. The recipes look wonderful and everything I’ve tried from Isa over at The Post Punk Kitchen has been great, but I still have reservations about “veganized” recipes. The idea of trying to recreate things like ricotta just seems impossible and kinda gross. But boy, am I glad I took the plunge!
The lasagna recipe using Cashew Ricotta blew us away…..us…..yes, D too!
I did cut down on the oil a bit by not putting any on the spinach. I also cut down on the salt for the whole thing by about 1/4 maybe even 1/2. I also ran out of marinara before being able to put much on the top, but I had a jar in the fridge and just used the rest of that. It was only about a cup. I used their instructions for making the lasagna without boiling the noodles first and that even worked beautifully.
So, if you miss lasagna or need to wow your friends and family with a great meal, give this a shot.