Tuesday, May 8, 2007

Whole Grain Grilled Cheese. First "real" entry, before I enter a (food) coma.

O.k. I am going to toss up a quicky. Statistically speaking, after this post, I will likely never update this blog again... Did you know how many blog titles I had to go through to find this one? Every single taken blog name I tried that was taken had no more than 3 posts, and has not been updated since 2006.

Onto the show!

Whole Grain Grilled Cheese Sandwich Ruby Caraway Sauerkraut

Whole Grain Grilled Cheese

Cashew Cheddar Cheese (recipe below)
Margarine or cooking oil of your choice
Fresh Tomatoes
Sprouted Grain Bread (I used Sesame Ezekiel, and you can honestly use any kind you want)
Salt and Pepper

Warm up a frying pan on medium to high. Coat with oil. I season my pan with a little salt and pepper, at this point, especially if I am using olive oil. While the pan is heating up, I spread the cheese on one side of the bread, slice and layer the tomatoes, dash with salt. Place on frying pan and remove when golden brown on each side.

I normally cook the sandwich open face, with a cover over the frying pan, and then assemble it when ready.

Cashew Cheddar Cheese
This recipe is courtesy of Ann Gentry's the Real Food Daily cookbook. If I had to keep only one cookbook, it may possibly be this one.

1 1/4 cups raw cashews
1/2 cup nutrirional yeast
2 teaspoons onion powder
2 teaspoons sea salt
1 teaspoon garlic powder
1/8 teaspoon ground white pepper
3 1/2 cups unsweetened plain soymilk (or other unadulterated milk of choice)
I cup agar flakes (about 2 ounces)
1/2 cup olive oil
1/4 cup yellow miso
2 tablespoons freshly squeezed lemon juice (about I lemon)

Using the pulse button, finely grind the cashews in a food processor; don't allow the cashews to turn into a paste. Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in the spices.

Combine the soymilk, agar, and oil in a heavy saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low, cover, and simmer, stirring occasionally, for 10 minutes, or until the agar is dissolved. With the food processor running, gradually pour the soymilk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until very smooth and creamy, and then blend in the miso and lemon juice.

For grated or sliced cheese, transfer the cheese to a container, cover, and refrigerate about 4 hours, until very firm. Once it's firm, grate or slice the cheese as desired.

For melted cheese, use the cheese immediately as melted cheese. Alternatively, make the cheese in advance, cover, and refrigerate. When you're ready to use the cheese, melt it in a saucepan over medium heat until smooth and creamy, stirring frequently. If needed, add more soymilk for a thinner consistency.

For Jalapeno Cashew Cheddar Cheese: Stir 2 tablespoons of minced jalapeno chiles into 2 cups of melted cheese. The cheese will keep for 4 days, covered and refrigerated

Make 4 cups.
I personally pour the cheese mix into eight individual miniature "loaf" pans, and freeze the ones I am not using immediately. They freeze well, so long as you give them time to thaw. It also makes a good 'pate' style cracker spread.

Sauerkraut recipe will be on the way.

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