Re: eggplant bacon/spreadable coffee/?????

HappyDaze · ‎06-13-2012

@sidsmom wrote:
@cherry wrote:
No. I already have to give up a lot of things ,I would like to eat. Protein is the one thing I can have ,and I'm not going to eat fake foods ,pretending to be ,what they aren't
Pssssst.
They're not processed fake foods.
They're vegetables.
Vegetables have protein.
Just shows people don't understand why they
have to have lots of this 'mystical magical' nutrient.
Protein is in everything..even lettuce!
I eat correctly, and I don't have to 'give up' on anything!
Plants Rule!

I think you misunderstood the poster- she did not say vegetables were processed fake foods, she said she doesn't want to fake foods in the sense of foods that pretend they are something else. i,e. eggplant trying to be passed off as bacon

sidsmom · ‎11-25-2011

@phoenixbrd wrote:

Amazing Vegan Cheese Sauce

Prep time
30 mins
Cook time
10 mins
Total time
40 mins

Let me tell you, this is by far the creamiest, the cheesiest, the most Amazing Vegan Cheese Sauce ever! No tofu, no cashews. It will really blow your mind!
Author: Brand New Vegan
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
16 oz potatoes (about 3 medium yukon golds) chopped
7 - 8 oz carrots, chopped (about ½ of a 16oz bag of baby carrots)
½ cup water used to boil potatoes
¼ cup plus 2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 tsp apple cider vinegar
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
½ tsp brown mustard
⅛ tsp turmeric
Instructions
Wash and scrub both potatoes and carrots
Peel if desired
Chop into uniform pieces and boil for 10 minutes
Let rest for 5 minutes
With slotted spoon, transfer veggies to blender
Add ½ cup potato water
Pulse to mix
Add in remaining ingredients and blend until smooth and creamy
Recipe by Brand New Vegan

@dex wrote:

@sidsmom I would love the recipe for cheese that you are making if you have the time to post it and thanks.

@phoenixbrd

@dex

This is SO funny! I was going to post the exact same recipe from Brand New Vegan, as well!

You know....I thought for some, this no-added-fats cheese sauce might seem a little 'thin', especially if they're still in the transtitional stages of lower fat plant based eating. Here's a transtitional recipe from Jill McKeever...I haven't made it, but her recipes, like Brand New Vegan, Klunker's Kitchen, Plants-Rule, High Carb Hannah, have a history of gooooood tasting stuff! The cashews & soy milk will add a heavier texture on the tongue.

There are so many different variations of this recipe (Plants-Rule uses butternut squash!), but at the very least if you have potato-carrot-nooch-onion/garlic powder-s/p....you should be good to go. Add other ingredients accordingly. I bet you could add a can of Rotel tomatoes, add some broccoli & it becomes a broccoli cheese soup! Yum. And you could eat the whole pot...low calorie dense food! Yum.

dex · ‎03-09-2010

@sidsmom That looks like it isn't too difficult...how long does it keep?

phoenixbrd · ‎03-27-2010

Sids....yes, cashews really up the taste/cream as well as the fat. Because everyone is at a different stage in their journey, what might be said to one person may not be appropriate for others. The bottom line....plant based! Thanks for all your efforts to inform.

@sidsmom wrote:

@phoenixbrd wrote:

Amazing Vegan Cheese Sauce

Prep time
30 mins
Cook time
10 mins
Total time
40 mins

Let me tell you, this is by far the creamiest, the cheesiest, the most Amazing Vegan Cheese Sauce ever! No tofu, no cashews. It will really blow your mind!
Author: Brand New Vegan
Recipe type: Main
Cuisine: American
Serves: 4
Ingredients
16 oz potatoes (about 3 medium yukon golds) chopped
7 - 8 oz carrots, chopped (about ½ of a 16oz bag of baby carrots)
½ cup water used to boil potatoes
¼ cup plus 2 tablespoons nutritional yeast
2 tablespoons lemon juice
1 tsp apple cider vinegar
1 tsp salt
½ tsp onion powder
½ tsp garlic powder
½ tsp brown mustard
⅛ tsp turmeric
Instructions
Wash and scrub both potatoes and carrots
Peel if desired
Chop into uniform pieces and boil for 10 minutes
Let rest for 5 minutes
With slotted spoon, transfer veggies to blender
Add ½ cup potato water
Pulse to mix
Add in remaining ingredients and blend until smooth and creamy
Recipe by Brand New Vegan

@dex wrote:

@sidsmom I would love the recipe for cheese that you are making if you have the time to post it and thanks.

@phoenixbrd

@dex

This is SO funny! I was going to post the exact same recipe from Brand New Vegan, as well!

You know....I thought for some, this no-added-fats cheese sauce might seem a little 'thin', especially if they're still in the transtitional stages of lower fat plant based eating. Here's a transtitional recipe from Jill McKeever...I haven't made it, but her recipes, like Brand New Vegan, Klunker's Kitchen, Plants-Rule, High Carb Hannah, have a history of gooooood tasting stuff! The cashews & soy milk will add a heavier texture on the tongue.

There are so many different variations of this recipe (Plants-Rule uses butternut squash!), but at the very least if you have potato-carrot-nooch-onion/garlic powder-s/p....you should be good to go. Add other ingredients accordingly. I bet you could add a can of Rotel tomatoes, add some broccoli & it becomes a broccoli cheese soup! Yum. And you could eat the whole pot...low calorie dense food! Yum.

sidsmom · ‎11-25-2011

The 'thin' version, I eat what I make, so I've never had any leftover..!

Though, my gut thinks it might 'separate' if refrigerated since there's water content in the veggies...and get might get a little dry if reheated, but the flavors are still the same.

The 'nut/soy' version, higher fat, it should last a couple days w/ no separation.

SaRina · ‎04-17-2015

What a way to ruin delicious eggplant! They must put a ton of sodium in it to make it taste like bacon.

blackhole99 · ‎08-22-2013

That's the thing with alot of these meat and cheese alternatives, there is a so much sodium added. I'm going to try the cheese sauces posted though.

sidsmom · ‎11-25-2011

Interesting.

If you look at a couple eggplant bacon recipes online,

the sodium content is no more than the original bacon

(usually coming from soy sauce or another

fermented source for the eggplant dish).

I believe someone will go directly from a restaurant BLT,

with tastebuds used to the high salty taste, then try an

alternative bacon source...only to be disappointed it's not

salty enough...then add even MORE salt...and that's trouble.

This should be a lesson for BOTH animal & plant-based sources...

that pork bacon AND plant-based 'bacon' should be an

occasional food...1x/week or 2...to keep the sodium in check.

HappyDaze · ‎06-13-2012

I am going to try the non soy milk version of "cheese" sauce. Ingredients are cheap so if it is gross I won't feel too bad about wasting it. I can't imagine it actually tasting like real cheese sauce though.