Hi, all,
I had to laugh when I read Missy's post. I tried that same recipe a year ago
or so and had the same reaction. I haven't been pregnant in almost 9 years.
I wondered if the fans of such recipes hadn't had cheese in so long that they
forgot what it tasted like! My thought was that nutritional yeast tastes
vaguely like swiss cheese, which I don't happen to like, either.
My advice is to make sure you're not eating the REALLY icky yeast (they call
it brewers yeast in some places, but other places don't distinguish between
them), not to give up and to keep experimenting. It's a worthwhile and
nutritious additive and different recipes obviously yield different results.
I tried a number of different (nasty) recipes because I used to love cheese
and refused to quit and only found two that looked to be worth keeping - one
was a lot more work (from the Uncheese Cookbook) and I STILL haven't tried it,
but the basic part was similar to the one below. I think I got it from
Veggies Unite! but if it was from someone on this list, please accept my
thanks and apologies. (BTW, both my SAD kids will actually eat this over
macaroni with a couple of minced veggies thrown in - it admittedly doesn't
taste like that awful orange chemistry experiment in the blue box, but it will
do in a pinch.) Experiment with the proportions and good luck, Missy. Let me
know what you think!! NOTE: We actually think this tastes much more like
cheese the second day, so you might want to try making it a day ahead and
reheating with a little more broth or other liquid (it solidifies in the
fridge).
"NOT" Cheese Sauce (as opposed to Cheese (NOT!) Sauce, lol)
1/3 cup instant mashed potatoes
2 cups water
1/4 cup peeled, sweet red pepper (1/2+ pepper) or 4oz. pimento
1 teaspoon onion powder
1/3 cup nutritional yeast
2 tablespoons arrowroot or cornstarch (I've only used cornstarch)
2 tablespoons lemon juice
1 to 1 1/2 teaspoons broth powder
Purée all the ingredients in a blender or food processor. Strain if any
pepper is still visible (or leave in if you like bell pepper - I do). Pour
into saucepan and cook and stir over medium heat until thick and almost
boiling. Serve immediately.
And for Bronwyn, picante sauce is a little like a tomato/jalapeño salsa, but
where salsa is chunky and juicy, picante sauce is less chunky and the 'juice'
is more like a smooth tomatoey sauce. Did that make any sense at all??
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