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Posts Tagged ‘daiya vegan cheese’

This hearty open faced sandwich is perfect for brunch or even a light supper. The creamy, cheesy mushroom sauce is savoury and comforting, and is a perfect counterpoint to the bright and fresh tomatoes and smoky tempeh bacon. Putting the salt and pepper directly on the tomatoes brings out their lovely, rich flavour.

Ingredients:

1 firm ripe organic roma tomato

1 cup sliced mushrooms

6 slices Turtle Island Foods Smokey Bacon Tempeh

Two thick slices organic Ancient Grain (whole grain) bread

1 heaving tablespoon Asano Miso

1 tbsp Earth Balance Vegan Buttery sticks (vegan butter)

Handful of Daiya cheddar shreds

1 tbsp minced garlic

A splash or two of almond milk

Salt and Pepper

Method:

Melt earth balance in a pan on high heat. Add chopped mushrooms and brown til golden.

Turn pan to medium heat and add garlic. Sweat garlic and mushrooms for 2 minutes.

Mix in miso and Daiya shreds. Add a splash of almond milk to bring the sauce together. Turn down to low heat let sauce thicken, stirring occasionally.

Toast bread in toaster.

Brown tempeh in non-stick pan.

Slice tomato and place on toast. Salt and pepper the tomato slices to taste.

Place tempeh on tomato slices.

Smother entire sandwich with the creamy mushroom sauce.

Enjoy!

*Courtesy of Jenny Duffy

~The Vegan Project

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A favourite product of ours has finally hit Vancouver shelves everyone-Daiya Vegan Cheese! Hailing from North Vancouver and a cult favourite among vegans worldwide, it will delightfully substitute dairy cheese in any dish and can now be found at Choices, Capers, Whole Foods and The Drive Organics. Yippee!  This recipe for steamed veggies smothered in cheesy sauce is the first in what will be a vegan cheese binge over the next little while until the excitement wears off.

1 head of cauliflower

1 bunch of broccoli

1 tablespoon earth balance

1 tablespoon wholewheat flour

1 tablespoon nutritional yeast

1 teaspoon onion powder

1 cup non-dairy milk

1 cup shredded cheddar-style Daiya

1/2 teaspoon salt

Cut the broccoli and cauliflower into florets and steam until just tender.

Melt the earth balance in a small saucepan over low heat and add the flour to make a roux. Add the nutritional yeast, onion powder and salt.  Whisk in non-dairy milk.  Add the vegan cheese and whisk till smooth and all the cheese has melted.  Pour over steamed veggies and serve warm.  The resemblance to the classic version is uncanny!

~The Vegan Project

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