Vegan Diner (36 page)

To give this
sauce a touch of cheddary tang, stir in 2 teaspoons umeboshi vinegar into the cooked sauce. Umboshi vinegar can be found in natural food stores and Asian markets.

This is a creamy, spreadable cheese with a little bit of
smokiness. It makes a fantastic grilled cheese sandwich! The cheese can be both sliced and spread, something that you can't say about dairy cheese!

MAKES 1 BLOCK

½
cup water, divided

2 teaspoons agar powder

1 (12.3 ounce) package silken firm or extra-firm tofu (preferably the Mori-Nu brand)

¼
cup plus 2 tablespoons nutritional yeast flakes

3 tablespoons canola or other light flavorless oil

1
¼
teaspoons fine sea salt

1 teaspoon smoked paprika

½
teaspoon granulated onion

½
teaspoon granulated garlic

½
teaspoon sweet or regular paprika

2 tablespoons plus 2 teaspoons cornstarch

Lightly grease a mini-loaf pan or glass or plastic rectangular or square container (see tip on next page). In a small bowl, mix together
¼
cup water and the agar powder. Set aside for 5 minutes.

In bowl of food processor, combine the tofu, nutritional yeast flakes, oil, salt, smoked paprika, granulated onion, granulated garlic, and paprika. Blend for several minutes until very smooth, stopping to scrape down sides of the bowl as necessary.

In a small bowl, stir together the remaining
¼
cup water with the cornstarch until smooth. Add the cornstarch mixture and the reserved agar mixture to the processor, and blend for 1 minute or until very smooth.

Transfer tofu mixture to a large saucepan. Quickly rinse out the food processor, as you'll need to blend the mixture again after cooking. Place saucepan over medium heat and cook, whisking continuously, until mixture starts to bubble. Reduce heat slightly if necessary. Continue cooking, whisking continuously, for another 2 to 3 minutes. This is necessary for the agar to melt completely. Reduce heat slightly if tofu mixture is starting to burn. Carefully transfer tofu mixture back to the food processor. Turn machine on and whiz until mixture is completely smooth, about 10 to 20 seconds.

Pour tofu mixture into prepared mold, smoothing top. Lightly tap mold on the countertop to settle the cheese, releasing any air bubbles. Place a piece of plastic wrap or waxed paper onto the top of the cheese mixture. This will prevent a skin from forming. Set aside
to cool down, about 20 minutes. Place the pan in the refrigerator and chill for several hours or overnight. Unmold cheese when ready to serve.

Tip:
The size pan I use to mold the cheese is a 5
¾
× 2½-inch ceramic mini loaf pan (with a 2
½
cup capacity).

Agar powder is
made from a seaweed and is used as a vegetarian gelatin. It's used extensively in Asia, especially in desserts. Look for agar powder in Asian markets and online. The powdered agar is much easier to use than the agar flakes, which is sometimes found in health food stores. The powder dissolves and cooks much quicker, and is also more potent, with a little going a long way. If you are only able to find the agar flakes, you can substitute 2 tablespoons flakes for the 2 teaspoons agar powder. Allow 7 to 8 minutes to cook instead of 2 to 3.

It's so much fun to make your own vegan cheese at home.
This recipe is soft and spreadable: try it on crackers or a sandwich.

MAKES 1 BLOCK

2 teaspoons agar powder

1 (12.3 ounce) package silken firm tofu (preferably the Mori-Nu brand)

¼
cup nutritional yeast flakes

3 tablespoons canola or other light flavorless oil

2 teaspoons granulated onion

2 teaspoons granulated garlic

1
¼
teaspoons fine sea salt

2 tablespoons plus 2 teaspoons cornstarch

1 teaspoon dried dill weed

Lightly grease a mini-loaf pan or glass or plastic rectangular or square container (see tip on oppisite page). In a small bowl, mix together
¼
cup water and the agar powder. Set aside for 5 minutes.

In bowl of food processor, combine the tofu, nutritional yeast flakes, oil, granulated onion, granulated garlic, and salt. Blend for several minutes until very smooth, stopping to scrape down sides of the bowl as necessary.

In a small bowl, stir together
¼
cup water with the cornstarch until smooth. Add the cornstarch mixture and the reserved agar mixture to the processor, and blend for 1 minute or until very smooth. Add dried dill and pulse until well mixed.

Transfer tofu mixture to a large saucepan. Quickly rinse out the food processor, as you'll need to blend the mixture again after cooking. Place saucepan over medium heat and cook, whisking continuously, until mixture starts to bubble. Reduce heat slightly if necessary. Continue cooking, whisking continuously, for another 2 to 3 minutes. This is necessary for the agar to melt completely. Reduce heat slightly if tofu mixture is starting to burn. Carefully transfer tofu mixture back to the food processor. Turn machine on and whiz until mixture is completely smooth, about 10 to 20 seconds.

Pour tofu mixture into prepared mold, smoothing top. Lightly tap mold on the countertop to settle the cheese, releasing any air bubbles. Place a piece of plastic wrap onto the top of the cheese mixture. This will prevent a skin from forming. Set aside to cool down, about 20 minutes. Place the pan in the refrigerator and chill for several hours or overnight. Unmold cheese when ready to serve.

This mayo is easy-peasy, thanks to the addition of
silken tofu. It's also heart-healthy, and is great in potato salads and on sandwiches.

MAKES ABOUT 2 CUPS

1 (12.3-ounce) package extra-firm silken tofu, preferably the Mori-Nu brand

3 tablespoons extra-virgin olive oil

3 tablespoons Dijon mustard

2 tablespoons freshly squeezed lemon juice

2 large cloves garlic

½
teaspoon fine sea salt

In a food processor or blender, combine the tofu, olive oil, mustard, lemon juice, garlic, and salt. Purée tofu mixture until ultra smooth, stopping to scrape down the sides of the bowl or blender as necessary. Make sure that there aren't any little bits of unblended tofu.

Taste the mayonnaise, and adjust seasonings to taste. Transfer to a covered container and refrigerate for an hour, if possible, to let the flavors meld before using.