Oh wow. Thanks for all the support. I didn't think that many people would be into it but I'm glad it piqued some interest.
reply to post by Char-Lee
You're lucky! I bloated to pregnancy-sized levels the first week! LOL!
reply to post by awake1234
Indeed! I was introduced to the wonderful world of nutritional yeast. Great vegan cheese-flavor alternative. When first looking up recipes, I kept
seeing it but would skip it since I didn't have access to any. Then started buying it in the city and never looked back.
reply to post by caladonea
Sure! Any one in particular?
reply to post by SpearMint
I don't really miss meat but I miss real cheese sometimes. When used in cooking like enchiladas or casseroles, the difference of vegan cheese isn't
even noticeable. But when eaten alone, it's not really good.
As a vegetarian I'd make what I call Mediterranean snack plates consisting of an assortment of cheese, grapes, olives, nuts, and pita chips and a
glass of wine. It was nice to sit out on my back deck and just relax. However, I tried it with vegan cheese.
It's just not the same by itself!
Eggs, dairy, and meat I hardly miss at all but real gourmet cheeses are missed.
reply to post by Lysergic
I think that is the longest post I've ever seen you make on ATS!
And, yes. Too much soy can allegedly boost estrogen levels.
So I try to limit it to a serving every ten days or so.
reply to post by otherpotato
No- I have no idea how to make tofu. lol But it is sold at my store in a variety of firmness levels.
reply to post by Hollie
Sure! The mac & cheese casserole was something I threw together on a whim. This is the gist of it:
1). Whole wheat macaroni (or shells). Boil and set aside.
2). One small bag of assorted vegetables. The mix I used consisted of broccoli, green beans, sliced carrots, peas, etc. Boil and set aside. Although
this is optional, I like to add the vegetables for some balanced nutrients and make it a full meal. Sometimes I also add half a can of rotel chilies
3). For the sauce. I kind of just tossed in a bunch of stuff. In a separate pan, add some vegan milk, vegan butter substitute, nutritional yeast,
shredded vegan cheese, pepper, and salt (optional). On low, blend it until it becomes a melted cheese sauce. Sorry I don't have exact measurements. I
just kept adding things until it was the right consistency.
4). Mix together the pasta, vegetables, and cheese sauce. Pour into a casserole dish.
5). Toast two slices of vegan bread. Use a cheese grater or food processor to grind it into bread crumbs. Spread the crumbs out over the whole
6). Add some additional grated vegan cheese onto the top.
7). Bake for around 15-20 minutes.
reply to post by mythots
Hm... never tried sausage! Homemade, at least. Tofurky has a type of sausage I tried before- Italian flavored. I didn't care for it though. Looks
like someone gave you a recipe to try, though!
reply to post by AboveBoard
Sweet! Please feel free to share recipes!