I got this recipe from hillbillyhousewife.com, but a reviewer has informed me that this is originally from Joanne Stepaniak's "Uncheese Cookbook." (Thanks!) I think it tastes best after mellowing in the fridge overnight. This "cheese" may be sliced thinly and used on sandwiches. It is magnificent with sliced tomatoes or fried tofu. It makes a decent grilled "cheese" sandwich, especially with some fake bacon. This recipe does not taste exactly like real dairy cheese. I think it tastes better than soy cheese though, and when you have been without dairy cheese for a while, this cheeze is remarkable satisfying. Agar works just like gelatin. Gelatin is made from animal bones and hooves. Agar is made from sea vegetables. Powdered agar can replace gelatin measure for measure. One tablespoon agar flakes is equal to 1 teaspoon powdered agar.
From my new FAVORITE cookbook: Veganomicon. This is an amazing vegan filling for stuffed shells, manicotti, lasagna or topping pizza or pasta. Simple to make, possibilities are endless!! The best tools for this one are clean hands. They are the most effective for squishing the tofu to "ricotta-like" consistency. The recipe listed below is enough for one(1) layer in a 9x13 lasagna pan. Can be doubled if you like more "cheese" in your lasagna layers.
A luxurious, yet inexpensive alternative to the scrubs found in pricy shops. My sister spent $20 on a container of this kind of stuff and mine yields the same results. *Note if you have sensitive skin you might want to omit the ginger, use less, or substiture lavender or rose oil for the slice of ginger.
Easy way to make your own dried tomatoes. You can experiment with other spices, if you want. These will need to refrigerate for 24 hours before using, so plan accordingly. Semi-Dried Tomatoes should be used within 3-4 days.
I had bought a large jar of cherries to make my Three Not So Blind Mice recipe #47819 , So with the left overs I soaked them and they disappeared!!! Also the left over Rum that soaked the Cherries can be used in a drink of your choice or try it in my Cranberry, Apple Spiced Tea #48626
Believe it or not this can be served as a side salad in a small bowl or mixed with greens. I like to have it as a condiment for your meat course or as an appetizer on crackers with liver pate or other meat. I haven't seen a vampire in my house so it must work!!!
I adapted this from a cookbook posted by MIR in the 1970's. I am not a big fan of tarragon, so I prefer dill pickles, but if you are a fan of tarragon, give these a try! Like dill pickles, these are very simple to make.
Early vegetarian cookbooks claimed that vegetable stock could be made from scraps of vegetables simmered, in the same way as meat/meat scraps are simmered, to make stock. It took me a ridiculously long time to figure out why these always tasted like overcooked vegetable water. Eventually, though, the light dawned and I came up with this. It's an acceptable substitute for chicken stock, which makes it possible to adapt soup, and other recipes which call for chicken stock, for vegetarians. It's just okay on its' own; better made into other recipes. Very quick and easy to make!