Schnittfester Käse | Sliceable Cheese

English version below

Mich haben jetzt schon einige Leute gefragt, wie ich diesen Käse mache,... ich habe endlich die Zeit gefunden das Rezept noch mal neu zu machen, damit es so ist, wie ich es mir vorgestellt habe :)

Cashewkäse | Cashew Cheese

English version below

Getestet und für gut befunden! Dieser Cashewkäse hat im Vergleich zum Cashew Moxxarella eine sehr kurze Vorbereitungszeit: Ca. 20-30 Minuten Vorbereitung und (mindestens) eine Stunde Kühlzeit im Kühlschrank. Der Käse kann super 1-2 Tage im Voraus vorbereitet werden und im Kühlschrank lagern.

PS.: Das ist ein weicherer Käse, den man schneiden und dann verstreichen kann.

Happy Cheeze

English version below

Ich bin das ja gar nicht gewöhnt, dass mir irgendwer Sachen schickt, nur damit ich die esse. Aber glaubt mir, wer mir Essen gibt, sammelt viele gute Karmapunkte ein! :D Und wenn's dann noch so richtig geiler veganer Käse ist. Hach. Dann hat man ja mein Herz gewonnen.

Ich hab euch dann mal zusammengefasst, was ich so über den "Käse" von Happy Cheeze denke. Ist übrigens Bio und deutsche Handarbeit. So richtig mit Reifungsprozess und allem <3

Was gab's denn so? Frischkäse in Pur und mit Bärlauch, Cashewparmesan, Büddamülch (natur und Erdbeer), 2 rohvegane Kuchen und ein gereifter Chorizokäse.
Erstes Fazit: OMG! KÄSE! <3

Vegan Mozzarella? Moxarella!

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

 

When Mr. Squirrel first made this moxarella, I wasn't home and couldn't quite understand the excitement he transported via facebook. Then I came home and had to agree. This moxarella is amazing! It might look a bit intimidating at first, but... it's not. :) You will need a bit of time, though, as you need to soak the cashews and you'll need about 24h to let the yoghurt bacteria do their thing.

This make quite a bit of mozzarella/moxarella, but stored in salted water, it has survived about a week in our fridge. We don't really have any test result for the time afterwards because we ate up every last bit.

Mr. Squirrel didn't just make this up, he based the recipe on this one by Miyoko Schinner.

New Cheese Sauce - almost healthy! (gluten-free)

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

I already have a really neat nacho cheese sauce recipe that is based on a very basic roux, but I am always happy to try something new. And this sauce is different, but equally awesome - and it's based on puréed veggies! And it's gluten-free for those of you who need to watch out for your wheat/gluten intake. Aaand it's soy-free, too. Both options are only true if you don't decide to use things like oat milk (gluten) or soy milk (ha! contains soy! ^^).

Many thanks to camslinger.de for helping me cook and taking the photo.

Red Lentil Frikadellen Filled With Feta

Die DEUTSCHE ÜBERSETZUNG findet ihr unter dem englischen Rezept!

Now that's a vegan title, isn't it? (Red Lentil) frikadellen filled with feta. But that's ok. It's just a combination of two previous recipes of mine! The Mediterranean Red Lentil Tomato Frikadellen and the Cashew Feta!

The outside is crispy, the inside is creamy! <3

It's really easy to make once you got the feta. I mostly did them because I wanted to see what I could do with the feta. I had made a batch two days ago and had frozen blocks of it. Remembering meat frikadellen filled with sheep's milk feat, I figured this might be a nice combination!

Cashew feta - oh yeah!

Inspired by my friend Hanna over at Food by Hon, I made cashew "feta" again. It's just too good!
I made some slight changes to her amazing recipe.

Die DEUTSCHE ÜBERSETZUNG findet ihr unter dem englischen Rezept!

Ingredients:

• 200 g cashews (soaked in water for 4+ hours!)
• 125 ml water (+ a little extra to prepare the agar agar)
• 1 tablespoons apple cider vinegar
• 3 tablespoons yeast flakes
• 2 tablespoons olive oil (plus a little extra to grease up a form)
• 2 teaspoons salt
• 40ml lemon juice
• 1 1/2 teaspoons agar agar (not "Agartine" or any other 1:1 gelatin replacement)

Product Test: Daiya Cheese - Cheddar Style Shreds

I had heard so many great things about daiya cheese, how it melts and pulls strings like cow cheese does! So when I recently had the chance to get some for a much lower price than usually (227g/8oz. sell for around €7! - I got 2 for the price of one!), I went for it.

What better way to try vegan cheese than on a pizza?

This is what the bag looks like. 

This is what the bag looks like next to homemade pizza dough!
How to make pizza dough and sauce!

The shreds look a little greasy and
taste okay-ish when they're not molten yet.

Before and after baking

Ooooh, the cheesy goodness!

I have tried a number of different types of vegan cheeses and I like daiya quite a bit! It melts beautifully and it's true: It melts like cow milk cheese, it's a bit stringy when you pull out a slice or take a bite. BEAUTIFUL! <3

I really like it, but I am most certainly not willing to pay €7 for 228g. That's over €30 per kilo. I understand that vegan cheese is more expensive because the production is much lower than animal milk cheese, because it isn't subsidized, because many companies avoid cheap ingredients that are harmful to the environment (like palm oil).... I understand all that and I appreciate that awesome stuff like daiya is being made. But it's just not in my budget on a regular day. 

Final commentary!

Kitchen Basics: Cashew Parmesan

Die DEUTSCHE ÜBERSETZUNG findet ihr unter dem englischen Rezept!

I posted this in a previous blog, but I'd hate for it to get lost in the pasta recipe post. And since I got was specifically asked to repost this on my facebook page, here we go! How to make cashew parmesan!

Special thanks to Marcus Kösters at camslinger.de for taking the picture with his awesome
new camera while I was sick. And for bringing me tea, snacks, love, and tissues.

Ingredients:

• 100g of cashews
• 1 tea spoon of sea salt
• 3 tea spoons of yeast flakes

This is really easily made. It stores well in the fridge. I usually have a small mason jar full of cashew parmesan at hand.

Pizza

English version below

Ich liebe Pizza. So isset.
Hier seht ihr mein Gründe dafür:

Was braucht man um in den Genuss selbstgemachter Pizza zu kommen?

1. Pizzasauce
2. Pizzateig
3. Pizza

Die Rezepte für alle drei Sachen findet ihr hier.

It's a wrap!

I love wraps because you can fill them with whatever you like, they are great if you want to bring lunch to work or school and you can also use them to use up leftovers.

Ingredients for six wraps:

most of the ingredients are optional, of course. If you happen to hate red cabbage, I would suggest you don't use it.

Nacho "Cheese" Sauce

Die deutsche Übersetzung findet ihr unter dem englischen Rezept!

Do you know this sad feeling when you have nachos, but decided to skip the cheese sauce because of the dairy? Oh. The sad feeling. I just found the holy cheese grail for you!

Welcome to a perfect Sunday night! X-Files and nachos <3

So creamy!