Non-Dairy Cheese Class

On Sunday I taught a cooking class on non-dairy cheeses for NW Veg's Veg 101 series. This series is a great introduction to vegan living since every class including an informative talk about an inportant topic and a cooking demonstration. Here is what I taught and shared.

Recipes

Tofu Ricotta

1 lb. Tofu
1 Tb Olive Oil
2 tsp Lemon Juice
1 Tb Tahini
½ tsp Garlic Granules
½ tsp Basil
½ tsp Oregano
¼ cup Nutritional Yeast
Salt to taste

Crumble tofu in a medium bowl. Place oil, lemon juice, tahini and spices in the tofu and use a fork to blend. Add the nutritional yeast and blend until fully incorporated.

* I used this recipe to make the lasagna pictured above. I simply sauted portobello mushrooms, zucchini and garlic in a little olive oil, and then added a tomato sauce. I placed half this sauce on the bottom of a 9 x 9-inch square pan, stuffed cooked manicotti noodles with the tofu ricotti, then topped them with the remaining sauce. Baked at 350°F for 30 minutes. Yum!


Nutritional Yeast Cheese Sauce

½ cup Nutritional Yeast
½ cup Unbleached White Flour
½ tsp Garlic Granules
2 cups Water
2 Tb Braggs
1 Tb Margarine
2 tsp Mustard

Place nutritional yeast, flour and garlic granules in a medium size cooking pot. Whisk in the water and heat on medium-high heat. Whisk occasionally and when sauce starts to thicken, whisk often. Once thick, remove from heat and add Braggs, margarine and mustard.
* Works well for mac & cheese, on top of pizzas and lasagna, burritos and more. When refrigerated, sauce will solidify and can be used for grilled cheese sandwiches.

Roasted Red Pepper Cashew Spread

½ cup Cashews, unsalted
2 Roasted Red Peppers
1 Tb Lemon Juice or Balsamic Vinegar
1 tsp Salt
½ cup Nutritional Yeast

Place all ingredients in a food processor or blender. Blend until smooth.
* Enjoy on bread, in sandwiches, on top of pizzas and so much more.

Commercially Available Non-Dairy Cheese Products

Daiya Cheese

Follow Your Heart

Cheezly

Sheese

Teese

Galaxy Vegan Cheese

Yumm! Sauce: Found in Fodd Fight!, New Seasons and other local markets.

Sour Cream and Cream Cheese

Tofutti and Follow Your Heart both offer vegan sour cream and cream cheese on the market.

Ramblings of Recipes and Looking for Input

Spring is about new things, changes and nicer weather, right? I am thinking of changing some things for my blog, even though it will still have a concentration of vegan food and recipes, but wanted to get input from others. Please let me know if you have any suggestions for improvement or if you would like to see anything specific on the blog. Thanks!

I do not have pictures to share (sorry) but I made some cupcakes for a friend’s birthday recently and the frosting was so yummy I could not stop eating it. I am normally not like that. This frosting used about 3 cups powdered sugar, 1/3 cup non-hydrogenated margarine, 2 Tb cocoa powder and a few tablespoons of coconut milk to get it to the correct consistency. The coconut milk gave the frosting an amazingly rich and smooth texture. I highly recommend trying this at home.

For two recent events, I brought my Amazing Cashew Spread and people talk about it so favorably, I wanted to share it again. Here you go!

Amazing Cashew Spread

2 Roasted Red Peppers, whole
½ - ¾ cup Cashews, unsalted
½ cup Nutritional Yeast
1 Tb Balsamic Vinegar or Lemon Juice
1 tsp Salt

Place all the ingredients in a food process and blend until smooth. I served this with bread and it can be used for sandwiches, pizza, a dip, or a pasta sauce if you add more water.

For a thicker consistency, use more cashews. I buy roasted red peppers in a glass jar from Trader Joes so it is inexpensive and it has the exact quantity for this recipe, so not measuring required, you just need to drain off the excess liquid.

Shortbread Cookies

Some friends of mine hosted a candy party so I wanted to try and make twix. Then, the day I needed to start making stuff, I was not in the mood for chocolate. So my twix became shortbread cookies topped with caramel and pecans. I have a recipe for making a caramel sauce which I have done many times, but I’ve been cutting down on my soy intake and used the soy-free Earth Balance margarine and Coconut creamer, instead of soy version. Once you combine all the ingredients, you allow them to boil for quite awhile, so that way when it cools it will harden. The soy-free ingredient versions took a lot longer to boil down, so the caramel sauce ended up being softer than I intended. The cookies were great, but I do need to work more of the caramel recipe before sharing.

The shortbread cookies did turn out nicely, so I would love to share this recipe. The cookies can be rolled out and cut into rectangles or squares, as I did, or you can use a cookie cutter and get different shapes. You can also decorate these cookies with frosting and sprinkles if desired, to liven up the cookies. They are really good on their own as well.

Shortbread Cookies

1 ½ cups Margarine
1 cup Organic Cane Sugar
2 tsp Vanilla
3 cups Unbleached White Flour
½ tsp Salt

Cream together the sugar and margarine. Add the vanilla and beat together some more. Add the flour and salt and mix until incorporated.

Form the dough into two balls and refrigerate one as you work on the other. Roll the ball out to ¼-inch thickness. Cut the dough into squares, or cut with cookie cutters. Place dough on a cookie sheet at bake at F for about 10-15 minutes. Baking time will vary depending on the size of the cookie. It should just start to brown on the sides of the cookie.

Another option to cut the cookies: Instead of rolling out the dough, form the dough into a long log. Slice the dough into ¼-inch disks and place on cookie sheet and bake as directed.

I do plan to share a Twix recipe in the future using this recipe as the cookie base once I perfect the soy-free caramel sauce. Yay!

BOYCOTT Whole Foods Market

Yesterday I learned about a new program being implemented at Whole Foods Market called “Team Member Healthy Discount Incentive Program”. Although the sound of it may sound nice, it is based on discrimination. I have been livid since hearing the news about this program and so upset that a company would think this program is acceptable. The program gives further discounts than the standard 20% off for those who fit certain criteria. The amount of the additional discount depends on your health scores based on if you are a non-smoker, cholesterol level, blood pressure reading and your BMI.

BMI (Body Mass Index) is determined in a formula using your weight and height. It does not allow for consideration of your actual body health. Studies have even shown the category of “overweight” is statistically the healthiest category. Most athletes would be considered overweight and even some obese.

You may be wondering what all this can to do with vegan recipes. I have been vegan for about 14 years now, but I have been fat for 34. I have been a dedicated animal rights activist, but I have also been a dedicated fat acceptance activist. All through these years I have been a very active individual. As a child you could usually find me either hiking in a local park or playing sports. As an adult I’ve biked a lot including a bike delivery business and a century ride around wine country. I did all that I was “supposed” to do of eating well and being active, and I am still a fat girl. This is who I am.

I have had to deal with a lot of stereotyping of my behavior due to my size. I have been called a “fatass” while biking up a very steep hill. I have been told I am not a good vegan because of my size. I have had food thrown at me during protests while being called fat names. I have had to put up with a lot of bullshit due to other people’s ignorance.

I believe in health, and I believe in size acceptance and I do think these two things are important to go together. There is too much hatred in this world of ourselves and others to accept this type of behavior, so I need to speak up when I see people/government/companies further fat hate and stereotyping. What Whole Foods is doing is not okay. There are fit and fat people who will watch unfit and thin people get further benefits than themselves. Below is my letter to Whole Foods. I encourage everyone to write one as well and until this program is changed, please BOYCOTT Whole Foods. Do not support a business who contributes to discrimination. It is just not acceptable.

Dear John Mackey,

I just learned about you “Healthy Discount Incentive Program” for team members. This program discriminates against people who are larger in size and doesn’t take into account true health. Studies have actually shown the healthiest population is from the “overweight” category of the BMI determination scale. Majority of athletes are considered overweight on the BMI scale as well, since these measurements do not account for muscle, which you would hope healthy people would have.

Personally, I am considered obese according to my BMI. I have always been a fat girl, and I have always been active. When I was working at Whole Foods myself, 8 years ago, I biked to work every day and everywhere else I traveled to. I worked out often and I was fit. I was also fat. That is who I am. I have been vegan for about 14 years and although I am not perfect, I eat fairly healthy, and definitely healthier than the average person. If the program went in effect while I was working at Whole Foods, I would have been one of the fittest people there and I would have seen people who eat unhealthy and never exercise get more of a discount than myself. This is an example of why this program is discrimination. We are not all created the same size. It is called diversity.

A person’s health should be none of a company’s business. This should not be a factor in rewarding or punishing employees. Although all employees will still be allowed the 20% employee discount, giving other employees more of a discount is punishing those who do not qualify under their determining health factors. Although the program may be “voluntary”, it is not an option for your fit and fat team members.

I am whole-heartily disgusted by the implementation of this program. I plan to boycott Whole Foods until this program truly rewards ALL healthy individuals by taking out the BMI criteria, or changing the program entirely. I will encourage others to do the same.There are so many other options to reward healthy living, without discriminating or engrossing on employee’s personal health information. Try giving further discount on vegetables and whole grains, give discounts for biking or walking to work, or joining a gym. I encourage creating a workplace of not only health, but also acceptance of all people. I do hope I hear you reconsider this program and find a way to reward health to all.

Sincerely, Chelsea Lincoln

This weekend in Portland...

For those of you in Portland, the must go-to event of the month is this Saturday at Multnomah County Library, central location from 1 – 2:30pm. Jess of get sconed! blog will talk all about her blog, eating locally, and being a Portland vegan. Samples will be available! Jess is one of the nicest people I know and her blog is fun and personal with amazing food pics and recipes. She knows more about the Portland food scene than anyone else I know.

Another must-see event is Margin of Certainty: from Veganism to Activism is an interactive workshop which will be led by Jasmin Singer, Farm Sanctuary’s campaigns manager. This one is on Sunday at 1pm located at Matt Dishman Community Center (77 NE Knott Portland, OR 97212) Classroom A. Let Live is putting on the event so show your support and learn something new!

I wish I could go and show my support for both of these events but my weekend is filled with volunteer work and studying. School is great but definitely takes a lot of time and commitment. My volunteer commitment is entirely worth it since I get to have so many precious interactions with wild creatures we're hoping to help at Audubon Wildlife Care Center.

I love cupcakes!

When I visit my family for the holidays, I really get into planning the dinner and dessert that I will be making. I usually try new and exciting things and mostly, this has worked really well for me. This year when trying to decide what dessert to make, all I could think about was peppermint cupcakes with chocolate frosting. It wasn’t the most creative thing, but I had to make them. I forgot my sister doesn’t really like cupcakes, but she did eat it and I think she enjoyed it. Everyone else loved them and when taking photos of the cupcakes, my mom insisted on including some holiday cheer in the form of frosty the snowman and in the far distance, my dad’s addition of a teddy bear with a santa hat.

Peppermint Chocolate Cupcakes

Peppermint Cupcakes:

½ cup Margarine
1 ½ cups Organic Raw Sugar
½ cup Silken Tofu, blended
1 ½ cups Almond Milk
1 – 2 tsp Peppermint Extract
2 ½ cups Unbleached White Flour
1 Tb Baking Powder
½ tsp Salt

Chocolate Frosting:

½ cup Chocolate Chips, melted
2 Tb Margarine
2 ½ cups Powdered Sugar
4 – 6 Tb Almond Milk

Cupcakes: Cream together the margarine and sugar. Add the silken tofu and blend. Add the peppermint extract and the almond milk slowly as you mix the batter.

In a separate bowl, combine the flour, baking powder and salt and whisk together to combine. Add the dry ingredients to the wet and blend until just combined. Pour into greased cupcake pans or liners about ¾ full. Bake at 350°F for 20 minutes, or until cupcake top springs back when lightly tapped.

Frosting: Melt the chocolate chips and margarine together. Add this to the powdered sugar and blend until incorporated evenly through the sugar. Add the almond milk until you reached the desired frosting consistency. Spread on the cupcakes once they have cooled.

Makes 18 cupcakes.

Stuffed Mushrooms

I made these mushrooms for Christmas dinner with my family. Since I was feeding two kids (my niece and nephew) I didn't think these would be a big hit, but after the first bite, we all realized I had made a mistake. We all wanted more than the 2 each I prepared. Luckily there was much more other food to go around; however this was the surprise hit.


Savory Stuffed Mushrooms

1 small Leek, sliced and chopped
2 stalks Celery, thinly sliced

2 cloves Garlic, minced
1 Tb Olive Oil
1 Tb fresh Thyme
½ cup Bread Crumbs, ground
18 Crimini mushrooms, stems removed
1 tsp Olive Oil
2 tsp Braggs
2 Tb Water

Prepare the mushrooms by removing the stems. This is easily done by moving the stem around forcing it to go in the different directions, and then pulled out.

Sauté the leeks, celery and garlic in the 1 Tb olive oil until soft. In a medium bowl, add the bread crumbs and fresh thyme and pour in the cooked veggies and combine. Using your hands, push as much of the filling into the mushroom as it will allow. Place mushroom with the filling faced up in a baking dish. Repeat with the rest of the mushrooms.

Combine the 1 tsp oil, braggs and water and pour into the bottom of the baking pan. Bake at 350°F for 20 minutes or until golden. Pour in more water if needed so the mushrooms do not dry out.