Vegetarian cheese’s

My daughter says this looks pretty complicated. I agree but sometimes I’ve done complicated things because you can’t get it any place else and I’m a fussy person about food.

https://youtu.be/f2cEylfQ1AU

Vegetarian cheese is.
I collected three of them on YouTube this one I like better than the rest you can’t buy this at the store and we got plenty of time on and with this virus thing that we can make it up. It has low fat in it but many of us are on a fat diet so that doesn’t really bother me but the other ones are on there too and maybe if I can get back in here I’ll post the links sometimes getting out of here and in is hard.
I collected three of them on YouTube this one I like better than the rest you can’t buy this at the store and we got plenty of time on and with this virus thing that we can make it up. It has low fat in it but many of us are on a fat diet so that doesn’t really bother me but the other ones are on there too and maybe if I can get back in here I’ll post the links sometimes getting out of here and in is hard.
Are used to take lessons from the Seventh-day Adventist church in our area they had a health store and I was always in it. They had a class they offered how to make the perfect protein that caught my eye because it made uses of the different greens which my church didn’t do and was way behind.
I also found out that the Seventh-day Adventist have the best health record anywhere of any church let me tell you that impressed me. We can always say one thing but records show another in this case.
I’m going on let’s protein I don’t believe we need it all everything in our body has to be turned to glucose and then utilized by the body. Too much protein requires too much energy depleting the body of it. It’s really not good for the sick.
My daughter says this looks pretty complicated. I agree but sometimes I’ve done complicated things because you can’t get it any place else and I’m a fussy person about food.I found a protein drink that only has 15 g of protein gobs of fiber and low in carbs and I really like it because I am stuffed after drinking the drink. Has a good taste and it’s reasonably low in price maybe I’ll give you a link that I already have made for that product not that I’m trying to sell it it’s just that I can’t find a better one.

How to make nondairy topping

 It’s hard to find it in stores but they do have it not in Walmart LOL maybe in the health food stores it’s a non-dairy legume Chickpea sometimes called the Gabonso
bean. And I’ve always wanted to try this and I like the unusual recipes for myself and I store them in here.
 This is a chef from India and they know their beans +  vegetarians. You freeze a lot and ice cubes because you don’t want to be doing garbanzo beans all the time then you can dump them in a freezer bag and keep them for whenever you need it. And make other things out of the beans.
 I have a lady who works for me and her son is allergic to everything and he has a hard time with any kind of dairy or nuts and he’s so glad and happy that he can share something that other kids get to eat.

 I remember reading about the gabodsoe bean recipes in Israel. In this article they use it as a brain food.
Thanks for coming

Tell Kraft To Stop Using Dangerous Food Dyes in Our Mac

The better brand of Kraft's with no preservative goes to the UK i.e. because some of the chemicals are against the law there. We believe in poisoning our kids. However Kraft's said when they put out samples in stores for US moms to buy they didn't sale. Why? Education level then about chemicals and what they do to young growing children body's. It causes tumors and the dye in anything is poisonous. They ones that will buy this product doesn't have kids. Let them suffer with their rewards of tumor.

https://youtu.be/0lWQFKbI0dg

A commenter:

Just buy elbow macaroni and a big brick of cheddar cheese without the chemicals (Tillamook a Oregon base dairy who doesn't use antibiotics and hormones or grass feed cows i.e.) Then, make your own. you see how fast those phony Kosher idiots at Kraft Foods get the hint, but as long as people just complain and keep buying there poison and feeding it to there kids Nothing will change, Europeans communicate and they know who the boss are, they stopped buying it and sales went down, Write KRAFT. People let Kraft know who the boss is, Us the consumer and not Kraft, there are nothing without us..............

14 Incredible Edible Ways to Better EGGS!

This is about eggs and how to use them, or not (all my posts)and ways to crack them too.
Substitute an egg


http://shermsorganicnews.blogspot.com/2008/12/need-egg-substitute.html
weight:


http://shermsorganicnews.blogspot.com/2008/11/eggs-at-breakfast-for-weight-issues.html
Buy from a farmer you trust or:
http://shermsorganicnews.blogspot.com/2008/12/how-to-detect-oranically-grown-eggs.html
Don't use eggs?
http://shermsorganicnews.blogspot.com/2009/02/scrambled-eggs-tofu.html
Soft tofu is a good sub. for an egg too.



I loved this and use a couple of the ideas myself.

VEGAN/VEGETARIAN BURITO BAKE and sour cream

Easy Burrito Bake

Makes 2 servings



2 8- to 11-inch whole-grain tortillas

1 to 1¼  cups cooked pinto beans (depending on the size of your tortillas) (drained and rinsed if canned)

1/2 cup prepared salsa, plus more as needed

1/4 cup shredded vegan cheese (optional)

4 cups well packed mixed spring greens

Preheat the oven to 400 degrees F. Line an 11 x 17 inch baking dish with unbleached parchment paper, allowing a 7-inch overhang on the two lengthwise sides of the dish.

Put a tortilla on a large dinner plate. On one side of the tortilla, layer half of the beans, 2 heaping tablespoons salsa, half of the vegan cheese, and one-third of the greens. Roll the tortilla tightly around the filling and place it seam-side down on the prepared baking dish. Repeat with the remaining tortilla.

Bring the sides of the parchment paper over the burritos, fold it over, and seal tightly. (This will keep the burritos from drying out as they cook.) Bake 30 to 40 minutes, or until heated through. Remove from oven and let stand 5 minutes before unwrapping the parchment.

To serve, place a burrito on a colorful plate and top with 1 to 2 tablespoons salsa. Top with 1 tablespoon of  Vegan “Sour Cream” and serve the remaining greens on the side.

Vegan “Sour Cream”

Makes 6 to 8 servings  

16 ounces soft silken or regular tofu, drained

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon sea salt

Put the tofu, lemon juice, and sea salt in a blender and process until smooth. Taste and add additional lemon juice and sea salt, if desired. Chill 1 hour and serve.

 

Baked Lime Tortilla Chips

Makes 3 to 4 servings  

4 teaspoons freshly squeezed lime juice

4 whole-grain tortillas (spicy variety works best; see note)

Coarse sea salt, to taste

Preheat the oven to 400 degrees F. Line two large rimmed baking sheets with unbleached parchment paper. Pour the lime juice into a small bowl.

Put 1 tortilla on a large plate. Brush one side of the tortilla with a very, very thin layer of lime juice, using a pastry brush. Flip and repeat on the other side. Repeat with the remaining tortillas.

On a large cutting board, slice a lime-covered tortilla into chip-sized wedges or strips. Repeat with the remaining tortillas. Place the tortilla pieces in a single layer on the prepared baking sheets and sprinkle liberally with the coarse sea salt.

Bake for 15 to 20 minutes or until the sides of the chips are crispy and slightly golden. Transfer the chips to a rack or large platter to cool. Serve warm or at room temperature.

Chef’s Note, Gluten-free option: Use brown rice tortillas instead of whole-grain tortillas.

 

Chocolate Rice Pudding

Makes 4 servings  

PUDDING

1 cup short-grain brown rice

2 cups nondairy chocolate milk, plus more as needed (see variation below) Organic soy has more protein

1 cup filtered or spring water, plus more as needed

1/4 cup brown sugar, maple sugar or your preferred dry sweetener

1/2 teaspoon ground cinnamon and, pinch of nutmeg is optional

2 heaping tablespoons raisins

TOPPING (Optional)

2 tablespoons chopped pistachio nuts or walnuts

Put the brown rice, nondairy chocolate milk, water, sugar, cinnamon, and raisins in a medium sauce pan. Stir to combine. This does not have to be choc. see the vanilla variation:

 

Cover and bring to a boil over medium heat. Decrease the heat to medium-low and cook for 55 minutes to 1 hour, or until the rice is tender and most of the liquid has been absorbed. Check and stir every 20 minutes or so, adding more water or nondairy milk , 2 tablespoons at a time, if pudding becomes dry.

Cover and remove from the heat. Let the pudding stand for 20 minutes. Spoon the pudding into 4 dessert dishes. Serve warm or refrigerate for 4 to 6 hours and served cold.

Vanilla Rice Pudding (variation): Substitute vanilla flavored nondairy milk for the nondairy chocolate milk.
*vegan sour cream
tortella chiip baked
10 12 min
A south of the boarder flair
Was on UEN TV
jazzyvegetarian.com

VEGAN CHEESE: HOMEMADE

Homemade Vegan Cheese...so expensive at Health Food Store and not available in so many areas and grocery's. Take time out and make plenty. Good Gift too.

 

Prep time

4 hours 20 mins

Cook time

20 mins

Total time

4 hours 40 mins

 

Make your own homemade vegan cheese using cashews, nutritional yeast, and agar powder. It's much easier than it looks!

Author: Angela @ Vegangela.com

Recipe type: Snack, Appetizer

Ingredients (I've always read the labels on product to get an idea for ingredient's or substitutions.)

• ½ cup + 2 tablespoons raw cashews (or, another nut?)
• ¼ cup nutritional yeast
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• 1+3/4 cups plain unsweetened soy milk or half rice milk?
• ½ cup agar flakes (or 8 teaspoons agar powder)
• ¼ cup canola oil (sub. this oil...I don't care for canola)
• 2 tbsp yellow or white miso
• 1 tablespoon fresh lemon juice
• 3 teaspoons white truffle oil (optional) (Sub.)
• Chopped chives (optional)

Instructions

1. Lightly oil 3-4 small ramekins.
2. Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt and garlic powder. Pulse 3 more times to blend in the spices.
3. Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using). Note: if your food processor isn't very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients.
4. For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.
5. For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
6. The cheese will keep for 4 days, covered and refrigerated.

Notes

Adapted from Vegan Family Meals, Real Food For Everyone 
By Ann Gentry
 Andrews McMeel Publishing 
Copyright 2011.

BREAD CHEESE CASSEROLE

Bread Cheese Casserole by pt Sherm
http://www.pinterest.com/ptsherm/casseroles-veggies/

Cook Time:1 hr 10 min Level:Easy Serves:6 to 8 servings.

Ingredients:
3 tablespoons butter (or, part olive oil)
1 small chopped yellow onion
1 or 2 cups frozen shredded hash browns (alternative is mash left-over mashed potatoes i.e.)
2 1/4 cups whole milk OR,  1/4 cream
8 large eggs (or, use flax seed meal for all or in place of some of the eggs)
1 teaspoon salt, and fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard

8 cups cubed French or Italian bread, crusts removed (or firm hard Cartesian)

2 cups (1/2 pound) grated Cheddar or Colby cheese etc., or in part; sharp Cheddar

2 cups (1/2 pound) freshly grated Parmesan

Directions; Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the ORGANIC butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble: Spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

*Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

 

Reasonings are: This is just a good old plain basic bread and cheese recipe. Especially served when you don't want mac and cheese or kids sick of it and want a variation.

USE WHAT YOU HAVE ON HAND; IN SEASON, OUT OF YOUR GARDEN; sometimes, mixed frozen vegetable's or, fresh cooked garden veggies or, you could season with a small bit of meat to taste and balanced with less cheese.

This photo is incorrect; this is the same idea but, more mashed potatoes.

FOR SALE: RAW MILK

Farmageddon:
AUTHOR: Ian Punnett was joined by producer of the new documentary, Farmageddon, and family farm advocate, Kristin Canty, discussed how small family farms that use to provide safe, healthy foods to their communities have been forced to stop, sometimes through violent action, by agents of misguided government bureaucracies. Fifteen years ago, she was tryed to find a way of easing her young son with severe allergies and learned about the positive effects of a natural diet, including raw milk. After struggling with the concept that "raw milk can be good for you," Canty tried it for a few weeks and felt her own health improve. Following that, she fed her son the unpasteurized milk and it "completely cured all of his allergies within a very short period of time." (That's because in the WHOLE, FRESH, RAW STATE, is the "land of milk and honey" scripture history and was a perfect food.) pts
Members of several 'buying clubs,' or co-ops where families work together to acquire fresh food from local farms. She became concerned upon learning that government raids on these clubs and farms was becoming a common occurrence.

To that end, she shared the story of one family in Lagrange, Ohio that formed a buying club which grew to 50 or 60 members. Subsequently, the Ohio Department of Agriculture "got wind of it," sent 11 armed men to the family's home, and confiscated all of their food as well as personal computers and cell phones. (Forming buying Co opes would cut into big corporation's-  Wall Street profits and they are out to stop this kind of movements. Don't ever forget the government controls farming, seeds, and all our food supplies in investments. They buy back milk from the farmers for schools, military etc.)

"In the end, on a warrant, it just said that it was a 3rd degree misdemeanor. They never ended up being charged with anything," she revealed. Ultimately, Canty speculated that the raid was fueled by a desire to control the food supply chain, their prices and was "more of an intimidation thing to discourage them."

Canty stressed that the government raids on farms and buying clubs, in the name of food safety, fails to address the real issues. "Instead of going after where the problems really are..."in the industrial food system," such as massive, unclean slaughterhouses and factories, she lamented that "they're going onto the farms and saying the farms are dirty." Theirs nothing more dirty than Wal Mark's China and Mexico's produce in my opinion.
If the organic cheese doesn't come from raw milk it isn't organic...

By raising awareness about the issue, it hopes that further regulation can allow for average citizens to easily and legally get raw foods from their local farms. Currently, she said, 28 states allow for the sale raw milk and the FDA recently announced that they have no plans to prosecute people for transporting such goods across states lines.

This may effect prices at the stores, stocks, marketing, plants, food business i.e. which the government and Wall Street controls. Too much private or our popular organic movement can squash their business and means big bucks. That's the bottom line. However, back-yard chicken raising doesn't seem to effect the egg prices and their are truly organic which I raised chickens myself, and those organic eggs in the HFS are not organic. Ask any farmer who has raised chicken.  The color and taste give it away.

It would be nice to see more signs that hear from word of mouth...

http://vimeo.com/16513455

http://www.realrawmilkfacts.com/raw-milk-hot-topics
 

3-HOMEMADE SWEETENED CONDENSE MILK

No 1- Sweetened Condensed Milk(Use up that powdered milk?) And, no corn syrups. Choose the method and milk you would like.
1 cup of powdered milk,
1/3 cup warm water,
2/3 cup sugar (no corn syrups here)
3 TBS of melted butter.
Mix in blender until smooth.
Refrigerate. This makes 1 1/2 cup or equal to one can of Eagle milk. There’s no difference in taste or quality.
No 2- recipe: Yield: 1.5 cups
Ingredients:
•1 cup instant nonfat or reg. dry milk ...(Soy, check health food store varities/
•2/3 cup granulated sugar
•1/3-1/2 cup boiling water
•1/4 cup (2 oz) melted butter
Preparation:
1. Place the dry milk, granulated sugar, 1/3 cup of the boiling water, and the melted butter in a blender.
3. Condensed milk typically has a thick, syrupy consistency, but if your homemade condensed milk is too thick to pour easily, add another spoonful or two of boiling water and blend to incorporate. Adjust the water until you are happy with the consistency.
4. Use your homemade sweetened condensed milk right away, or store it in an airtight container in the refrigerator for up to 5 days. It will get thicker when it is refrigerated, but will loosen up when stirred and brought to room temperature.
........................... No. 3- condensed sweetened milk recipe.
Ingredients:The Organic Condensed Milk
1 1/2 cups whole organic milk or another milk
1/2 or 2/3 cup unrefined sugar like organic cane sugar
3 tablespoons of organic butter
1 teaspoon of a high quality natural or organic vanilla
Method:
Mix sugar and milk together in a heavy-bottomed saucepan over medium-low heat. Bring to a low simmer (until the mixture just barely smiles) and stir until sugar is dissolved. Using a heat diffuser (or if you don’t have one turn heat to low), turn down heat to low.
Reduce mixture by half, to one cup of milk. This will take some time, about 2 hours. So do some things around the house while keeping an eye on your milk.
Once milk is reduced whisk in butter and vanilla. Cool mixture several hours to overnight in the refrigerator until thick.
Read more: http://www.budgetsavvydiva.com/2011/05/organic-saturday-homemade-sweetened-condensed-milk/#ixzz1crbT88GQ
http://articles.mercola.com/sites/articles/archive/2011/11/05/why-are-your-spices--seasonings-exposed-to-half-a-billion-chest-xrays-worth-of-radiation.aspx
Comments Are Always Welcomed.....Please do not COPY ANY OR PARTS of my POSTS FOR YOUR "BLOG POSTS" ARE NOT ALLOWED....© copyright 2006-11 by P.T. Sherman..All rights reserved.

SPANISH VEGETABLE OMELET

Frittata, Spanish Vegetable Omelet
2:44 PM, 25-Jan-2008 .. Posted in Main Dishes .. 0 comments .. Link
“Frittata” is a Spanish omelet. This one has fresh organic eggs, vegetables, herbs, and organic cheese. It's simple basics for a healthy breakfast, brunch or even dinner. By adding more eggs and vegetable you can get more servings in this recipe. Or, make it thin and flip it over and add your veggie, sour crream inside. You can add cream sauce, cream of “whatever” soup, depending on your tastes or sour cream, and avocado, use the topping of salsa i.e.
"Eyeball" your ingredient to your pan to make it your own. I keep frozen chopped vegetables in frozen plastic bags even some chopped herbs that are ready to put into recipes ready for any dish. I just take a handful out as needed. For instance, I may bring home green onions or take Swiss chard from my garden or on buy vegetable on sale that week. After cleaning them,washing, cutting up and putting them in containers or zip lock bags. They’re now ready to use throughout the month in recipes and cutting out lots of time and money. It's an easy way to make more cooking time at home easier and especially if your single, or busy working outside the home.
Frittata
4 eggs
Fresh chopped basil
Shallots *(1)
Diced red peppers or pepper flakes *(2)
Vegetables, (Swiss chard, chopped zucchini, mushrooms i.e., whatever you have chopped or choose)
Shredded Cheese (your choice) Cheddar, Fresh Parmesan, Mozzarella, M. jack etc. Or, just sour chream
2 TB. Olive oil, grape or Safflower oil
2 TB. Liquid, (Cream, milk or water )
Salt and fresh pepper
Preheat oven to 350-400; lightly grease a 9X13 pan (for more eggs) or smaller pan if using only 4 eggs and an iron skillet is handy. Heat olive oil, add the sauté onion, red peppers add zucchini etc., until opaque and season to taste.
*Beat eggs, 2 Tbs. liquids and some of the cheese until smooth. Add in vegetables and herbs pour into a well-greased pan. Sprinkle cheese on top then into the oven. and fill with toppings above....
Top of Stove method;
You can do this on the top of the stove on med. low heat with the lid on. (If in a hurry don't sauté the vegetables first)
* "Eye ball" the amount of vegetable that you have on hand in the recipe. Mushrooms, red sweet peppers, any greens can be substituted.
*(1) Green Onion or 1/2 diced red onion, even garlic etc.
*(2) Any kind peppers you have will do.
Topping
1-diced avocado,
Small diced fresh tomato
Sour cream
*Salsa can be use instead of the fresh-diced tomato.
Simply Recipes: Swiss chard Recipe
*Use the organic eggs and dairy for better health that incourages better weight too. Its the hormones that are accumulative in the body. These hormones are given to cow and chicken are there to increase milk production, and to make the chickens bigger or fat. All of this is passed on to you.
Tell readers of your results or add to or another recipe of the same sort i.e...

PATATO QUICHE VEGETARIAN

Simple, economical, fresh and quality expecially if you use your garden or organically grown foods. It makes about 4 servings; if more is needed, add more potatoes and milk to stretch the servings.
When you add in the diced them thin without without any empty spots, it will prevent the egg mixture from sticking to the pan.
Ingredients;
4-5 lg. eggs
1 2/3 cups milk
1/8 freshly ground pepper
1/8 teas. Sea salt
1 ½ lbs peeled potatoes (shredded, or, start with shredded potatoes)
2 chopped green onions or other herbs below mention in options, like Italian chopped parsley or chives
2 Tbs. Olive oil
2 oz shredded cheese (Gruyere, mozzarella, sharp Cheddar, Montgomery jack, Mexican spiced i.e. _ your preference)
Topping: 2 sm. plum fresh tomatoes, thinly sliced
Use for a milder taste, fresh flat-leaf parsley leaves (no stems and/or snipped fresh chives for garnish on top or side.

Preheat oven to 375 F.
In large bowl whisk and blend liquids; add in salt and freshly ground black pepper.
Optional: Stir in any chopped meat of your choice, or veggie meat substitutes)
Place potatoes in large fine mesh sieve. With hands squeeze out water. (If you desire less starch; rinse some of the starch off the potatoes first but not all the way. Then, squeeze them in a t-towel or sieve the rest of the water.)
Transfer to large bowl and toss with green onions and salt.
Heat in 12-inch well seasoned cast– iron skillet on medium high-hot heat. Brush in the oil and heat until hot then add the potatoes; spread with spatula a thin even layer over bottom and all the way up the sides of the rim, (like a pie crust). Gently pressing potatoes against pant to form a light crust. Patch up any holes by using your spatula to spread the potatoes over them.
Cook 3 minutes or until lite to med brown.
Pour in the eggs (liquid) mixture, then sprinkle the cheese evenly over top.
Bake 350 for 15 to 20 minutes or until knife inserted in center comes out clean.
Top with tomato slices then garnish with parsley, chives and sour cream.
Use thin spatula to release sides of crust from pan, then cut into wedges to serve.
Alternative; add in or sub. Spinach or other veggies, crumbles veg. bacon as topping, half/half for milk for richer quality, 1/4 cup chopped onions, 1 cup half and half, 1 tsp. Dijon mustard, 1 tsp ground nutmeg, 1 cup shredded Swiss cheese.
Top with sour cream just before serving or, white gravy, Hollandaise or cheese sauce instead of above garnishes.
(add cheese last minute (2 min. till cheese melts) cooking Pam spray,
23 grams protein, 4 grams of fiber. (...not figure in _ garnishes)
Nice brunch or breakfast meal.



Tell readers of your results or add to or another recipe of the same sort i.e...

Home Made Herbal Butter

Chive Butter (Other herbs can be used including garlic)

2 cubes of margarine or yogurt butter

2 cubes of organic butter

1/2 pint sour cream (or yogurt if not using yogurt butter

Let margarine and butter stand in mixer bowl until room temperature. Then beat slow and long until it is very fluffy. Then add sour cream and blend. After blended add finely cut chive greens to garnish. (Please grow from organic or heirloom seed chives, and put them in everything. The hybrid and GMO has much of the anti fungal and nutritional properties remove and are therefore not as healthy.)

Make this up plain without chives as a organic butter stretcher.

COMMENTS ARE Most WELCOMED...