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 Post subject: Re: Grilled Cheeze
PostPosted: Wed Dec 05, 2012 5:26 pm 
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I like the grilled avocado from the uncheese cookbook. That is more my style.

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 Post subject: Re: Grilled Cheeze
PostPosted: Wed Dec 05, 2012 8:12 pm 
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That sounds really good.

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 Post subject: Re: Grilled Cheeze
PostPosted: Wed Dec 05, 2012 8:59 pm 
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It was! I'm only bummed that I'm out of slices because I'm craving another one. Tomorrow I'll try it with Cheezly Cheddar. You know. To compare. For science.

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 Post subject: Re: Grilled Cheeze
PostPosted: Wed Dec 05, 2012 9:16 pm 
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lepelaar wrote:
For science.


Gotta love that science!

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 Post subject: Re: Grilled Cheeze
PostPosted: Wed Dec 05, 2012 9:30 pm 
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I love all grilled cheeses. All of them. Any bread. Any cheeze. In my belly.

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 Post subject: Re: Grilled Cheeze
PostPosted: Thu Dec 06, 2012 1:52 am 
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Best: Cheezly.

Then: 2. Julie's Smokey mountain cheese, 3. Tofutti slices, 4. FYH mozza or jack, 5. random nooch sauce.

Daiya and Sheese can stay away from my grillies.


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 Post subject: Re: Grilled Cheeze
PostPosted: Thu Dec 06, 2012 3:55 am 
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What kind of Cheezly is best for grilled cheese?

Does anyone in PDX know what kind of vegan cheese they used at the Grilled Cheese Grill (Portland food cart, in a school bus, only serves Grilled Cheese. Topping options include: avocado, tomato, sauerkraut, roasted jalapeños, crushed up potato chips.... One of their options is the "pre-schooler", which comes with the crusts sliced off.)

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 Post subject: Re: Grilled Cheeze
PostPosted: Thu Dec 06, 2012 6:45 pm 
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ijustdiedinside wrote:
I really like tofutti slices for grilled cheese. like a lot. more than I should admit probably.


+1. Add a little salt and they're just like Kraft slices.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 10:25 am 
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My favorite trick is to sprinkle vegan parmesan on the Earth Balance. It adds a nice depth of flavor to a basic grilled cheeze.


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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 11:15 am 
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vijita wrote:
Best: Cheezly.

Then: 2. Julie's Smokey mountain cheese, 3. Tofutti slices, 4. FYH mozza or jack, 5. random nooch sauce.

Daiya and Sheese can stay away from my grillies.


i have not seen tofutti slices at my natural grocery store (earth fare). are they sorta hard to find? have not checked the big kroger in our town yet that has a fairly large natural foods section.....

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 11:45 am 
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i find them at super random places small health food stores, big grocery stores, small regular grocery stores in Jewish neighborhoods. I don't have a reliable place to get them, but I buy them whenever I see them.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 11:57 am 
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I just tried the All American Grilled Cheez from the Ultimate Uncheese Cookbook, and it was good but tasted too much like roasted red peppers (it called for a whole 1/2 cup!). My non-vegan spouse liked them though, so go figure....

I want an ooey, gooey grilled cheese filling that's cashew-based and doesn't have too much nooch. Is that so much to ask for?

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 11:59 am 
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make the smokey mountain cheese! unless you're allergic to soy. I believe it's tofu/cashew based and has nooch, but not a ton.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 12:02 pm 
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lavawitch wrote:
I couldn't find a grilled cheeze thread when I searched.

I have a pot of AFR pea soup that is screaming out for grilled cheeze. I have half a loaf of green monster bread from Vegan Sandwiches in the freezer. (best sandwich bread ever)

Usually, I make the gooey grilled cheeze from Uncheese, but I'd like to try something new. Does anybody have good, quick ideas that don't need special ingredients? I also have Tofutti slices, but I've never tried those on anything ther than veggie burgers.


This thread made me really want a grilled cheese with some split pea soup. I made the split pea soup, then I wasn't in the mood for grilled cheese anymore. I had it with just bread.

I think Daiya makes a nice grilled cheese, but I'm curious to try some of the other things you all have suggested. I would like something that isn't so much a fake cheese, but something else. I don't know what I really mean by that. Maybe a yuca based thing, like the grilled yuca tortillas?


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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 12:11 pm 
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ijustdiedinside wrote:
make the smokey mountain cheese! unless you're allergic to soy. I believe it's tofu/cashew based and has nooch, but not a ton.


Hm, looks tofu-based, which I'm a little wary of.... Is it rich and decadent? Does it have a beany taste?

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 12:12 pm 
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Also, if you're using it for grilled cheese, do you bother with the agar (since you're just going to be melting it anyway...)?

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 12:18 pm 
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It calls for silken tofu so it doesn't taste beany at all. It's really yummy!

I've only ever made it with agar. I suspect if you left that out, it would be runny rather than melty.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 12:20 pm 
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Hm, I might try blending it with cornstarch and simmering it for gooeyness.

::has had bad experiences with agar::

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 12:33 pm 
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quark wrote:
I want an ooey, gooey grilled cheese filling that's cashew-based and doesn't have too much nooch. Is that so much to ask for?


if you have agar powder you can try erinwyso's smoky cashew cheese. it's not overly noochy and super yum!

opps - i just saw you've had bad experiences with agar. sorry, quark! i bet you might be able to add cornstarch and heat up over the stove for something super thick-like and gooey. it might be worth a try.


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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 12:42 pm 
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I think the Smoky Mountain Cheeze already calls for corn starch in addition to the agar. But you might be able to experiment with different proportions of corn starch as a sub. Let us know how it turns out!

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 12:49 pm 
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happyfaced wrote:
quark wrote:
I want an ooey, gooey grilled cheese filling that's cashew-based and doesn't have too much nooch. Is that so much to ask for?


if you have agar powder you can try erinwyso's smoky cashew cheese. it's not overly noochy and super yum!

opps - i just saw you've had bad experiences with agar. sorry, quark! i bet you might be able to add cornstarch and heat up over the stove for something super thick-like and gooey. it might be worth a try.


Thanks happyfaced! Quark, have you ever experimented with coconut cheese and vinegar? I make it all the time, and have a couple of recipes on my blog if you are interested.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 12:52 pm 
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Holy moly! My mouth started watering and my stomach started rumbling when I saw your pictures, erinwyso!

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 12:59 pm 
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lepelaar wrote:
Holy moly! My mouth started watering and my stomach started rumbling when I saw your pictures, erinwyso!


Thank you! This cheese is really amazing, and perfect as a soy- and nut-free cheese. I make and eat it all the time.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 1:20 pm 
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Haha! I knew that mouth-watering, stomach-rumbling sensation was familiar! I actually pinned your recipe a few weeks ago. Now I just need to find tapioca flour and coconut vinegar.

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 Post subject: Re: Grilled Cheeze
PostPosted: Mon Dec 10, 2012 1:23 pm 
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The American rice vegan slices taste enough like Tofutti in a grilled cheeze, and they seem easier to find. Weird, if you ask me. The stores all carry loads of Tofutti products, so why not the slices?

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