BLUE CHEESE COCKTAIL SAUCE – GOAT
My new favorite condiment sauce! I could eat this sauce plain and not complain where the rest of the food went! Impress all your guests! A must Animal-Free experience!
Makes 3/4 cup
Category: Daiya Dairy Free
AFC SMOKED VEGGIE RICOTTA
Ricotta turned a leaf and showed a new face. Smoky, veggie, creamy, cheezy flavors and textures meant to directly impact your palate! Use as a cracker and toast-bite spread or as a filling in pasta dishes!
Makes 3-1/2 cups
Categories
Daiya Blue Cheeze Dressing Salad
What a surprise this blue cheeze dressing made by daiya turned out to be. Surely a blessing for the cows and goats who suffer under conditions of forced laborious enslavement manhandled everyday, impregnated once a year, just so humans could make cheese from their milk. A delicacy, hardly a necessity.
No, they do not willingly give humans their bodies to exploit for profit or for any other reason. They own their bodies. We own our bodies. There is no difference, except the way we categorize and judge worthiness of individuals and groups.
With that being said, daiya currently makes the most delicious blue cheeze dressing on the planet – better than cow or goat or any other animal-based blue cheese.
The downside is that it’s expensive, approximately one cup ranges from $4.99-9.00 per bottle.
The upside is that the dressing is thick and emollient enough for a small amount to thoroughly coat what you’re covering and still emerge as a prominent flavor in the dish. That’s the point of blue cheese, any blue cheese.
In addition, because of it’s strong flavors, you don’t need much. Spoon a Tablespoon on top of what you’re serving and a little goes a long way.
I did just that with a RED WINE TOMATO SAUCE with FRENCH Baguette Slices. The addition of just a little bit, popped the sauce right off the table.
The same went when I paired it with AFC CHICK LIVER PATE also served with fresh French Baguette Slices. Daiya BLUE CHEESE DRESSING was made for this pate. It made it sing. The flavors of both perfectly matched to create a new taste experience
So yeah, I’m sold. Buy me some more Steve; I can think of all kinds of ways to lower the fat content and still enjoy the pungent punch of this savory creation..
I say to daiya. Don’t tinker with this recipe\formula. It’s perfect.
Sometimes I tire of so many ingredients in a salad, especially a lettuce salad. More often now, I’m enjoying just lettuce and tomatoes with a fine dressing. This blue cheeze dressing makes me not miss any of the other doo-dad ingredients we so often include in a garden variety salad.
Creamy, mild, texturally fine grind, plant replica of chicken liver pate. Hit all the notes! Makes a lot, holds up well in the refrigerator! Served with assorted crackers, cranberry sauce, caramelized onion and mustard!
Makes 3 cups
Top your favorite marinara or pasta sauce with a drizzle of extra virgin olive oil and a spoonful of daiya BLUE CHEEZE DRESSING. Over the top savory! Serve with fresh French baguette sticks. A red wine and garlic tomato sauce with basil goes especially well!
CHEEZY PARSLEY PECAN RICE
The melted cheese binds the rice making a textural statement that’s reminiscent of chewing on a fatty, juicy piece of meat. The flavors are right where they’re supposed to be!
Makes 8 cups
CNAP RESPONSE: Burger King’s claim that The Impossible Whopper is 100% Whopper and 0% beef is not true.
It can’t be both. A 100% beef whopper is not 100% Impossible Whopper.
A Whopper is defined as containing 100% animal product, namely beef.
In addition, nobody calls a Whopper, a Whopper Sandwich. I’ve never heard it, except when people are writing about it.
To America and the world a Whopper is a big burger on a big bun. Nobody says they’re going to have a burger sandwich – in real time. Burger King is a little late to the table in changing what they call their Whopper into a sandwich. It’s like a hot dog. Nobody calls a hot dog in a bun, a hot dog sandwich, unless it’s made on rectangular bread.
The lawyers and Madison Avenue are trying to trick people into believing they’re eating something they’re not, by the confusing, ambiguous language they use.
There’s no wonder the confusion regarding this product. There should have been none. When I say I develop animal-free recipes with the animal meat-eater in mind, it doesn’t mean I add animal meat. Burger King made a mistake by dividing people.
Why lie? Why deceive the public in what you’re selling and what they’re buying?
According to Burger King:
The WHOPPER = “Our beef patties are made with 100% beef with no fillers, no preservatives, no additives, no nonsense. We also make our flagship product, the WHOPPER® Sandwich, with 1/4 lb* of savory flame-grilled beef.”
IMPOSSIBLE WHOPPER = “100% Whopper, 0% beef.
Our Impossible™ WHOPPER® Sandwich features a savory flame-grilled patty made from plants topped with juicy tomatoes, fresh lettuce, creamy mayonnaise, ketchup, crunchy pickles, and sliced white onions on a soft sesame seed bun. 100% WHOPPER®, 0% Beef.”
The registered mark is the same on an Impossible Whopper and a Whopper description put out by Burger King advertisers. So, if an Impossible Whopper is made with a 100% WH0PPER® which is made with 100% beef, there is a conflict. It can’t be both.
The 100% WHOPPER = 100% BEEF, not 100% plant.
So, don’t call the plant version of the Whopper a Whopper that is 100% WHOPPER®. It isn’t.
- Clear that up before you get sued for that too.
I’m not a friend of BURGER KING. But I am a friend of ANIMAL-FREE MEATS DAIRY & FOODS.
Get an animal-free mayonnaise and cheese. Something white for the cheese, so employees don’t mix up the orange dairy cheese with the plant white cheese.
It’s already available. daiya brand and Follow Your Heart brand make the best cheeses for burger purposes. They soften quickly against the heat of the burger – daiya quicker than Follow Your Heart.
daiya is round and FYH is square. I like the round version for shape on a burger; it still wraps down over the burger nicely.
Tofutti brand Inc. is a contender, but the cellophane wraps are cumbersome and it’s not as healthy – good though; it tastes good against any burger. It also melts quicker against the heat of the food than the others – sometimes too much.
The animal-free mayonnaise that holds up the best is JUST MAYO.
Vegenaise brand, although good, has a consistency problem as you approach the bottom of the jar. JUST MAYO doesn’t; it feels thicker, which is better for restaurants.
THE IMPOSSIBLE WHOPPER ISN’T A WHOPPER
Lawsuit claims Burger King’s Impossible Whoppers are contaminated by meat
By Jonathan Stempel and Richa Naidu,
Reuters 18 November 2019
Plant-based alternatives health-craze is here to stay
By Jonathan Stempel and Richa Naidu
(Reuters) – Burger King was sued on Monday by a vegan customer who accused the fast-food chain of contaminating its meatless “Impossible” Whoppers by cooking them on the same grills as its traditional meat burgers.
In a proposed class action, Phillip Williams said he bought an Impossible Whopper, a plant-based alternative to Burger King’s regular Whopper, at an Atlanta drive-through, and would not have paid a premium price had he known the cooking would leave it “coated in meat by-products.
“The lawsuit filed in Miami federal court seeks damages for all U.S. purchasers of the Impossible Whopper, and an injunction requiring Burger King to “plainly disclose” that Impossible Whoppers and regular burgers are cooked on the same grills.
Burger King, a unit of Toronto-based Restaurant Brands International Inc, declined to comment, saying it does not discuss pending litigation.
Its website describes the Impossible Burger as “100% Whopper, 0% Beef,” and adds that “for guests looking for a meat-free option, a non-broiler method of preparation is available upon request.
“Williams’ lawyer did not immediately respond to a request for comment on the disclaimer or the available cooking options.Impossible Foods Inc, which helped create the Impossible Whopper, has said it designed the product for meat eaters who want to consume less animal protein, not for vegans or vegetarians.
“For people who are strictly vegan, there is a microwave prep procedure that they’re welcome to ask for in any store,” Dana Worth, Impossible Foods’ head of sales, said in a recent interview.
Burger King began selling the Impossible Whopper in August.
Restaurant Brands also owns the Canadian coffee and restaurant chain Tim Hortons, and is overseen by Brazilian private equity firm 3G Capital.
The case is Williams v Burger King Corp, U.S. District Court, Southern District of Florida, No. 19-24755.
(Reporting by Jonathan Stempel in New York and Richa Naidu in Chicago; Editing by Tom Brown)
Source: Lawsuit claims Burger King’s Impossible Whoppers are contaminated by meat
BROILED CHEESE CRACKER CANAPES
When you want something easy but spectacular to serve your guests, give these cracker canapes a try! Soft, melty tangy bites with a perfect cracker crunch!
Makes about 30 cracker canapes
IMPERIAL CHICKEN SALAD
Not your run of the mill chicken salad! I know I said I wasn’t going to cook on Christmas day, after cooking holiday dishes for two weeks, but Steve bought Lilly Belle five pounds of vegan popcorn nuggets for Christmas and I just had to make a chicken salad out of a portion of it. Technically I didn’t cook – I assembled. Like I said, not your ordinary chicken salad. Imperial!
Makes 8 cups
TOFURKEY PEPPERJACK MELT
Restaurant Ready! Go for it! Now there’s a prefect sandwich melt without grilling the bread. Who would have thought to melt the meat and cheese separately? Me!! And it worked!
Makes 1 sandwich
Go back to the drawing board. Why is it that when somebody gets into the dairy replacement manufacturing business, they have to do it all? Do you really think that cheese makers or milk sellers around the globe take that kitchen sink approach to products they intend to sell? No. They don’t. How many dairies out of all the dairies in the world make yogurt? Not many. So why do people who haven’t even gotten the vegan cheese part right yet, think they can move onto yogurt?
Too many companies are putting out product that hasn’t been fully developed, just so they can make a few sales while they finish engineering the one that’s out there. Not a good idea. Not good for business and not good for the integrity of the product.
There are other factors involved in the integrity of a product besides whether an animal was used to produce it. It’s a competitive marketplace and you need more than ‘does not contain animal products’ on the label to survive.
Nancy’s in the dairy business. That company isn’t committed to animal-free and they have no experience with soy, judging by the product they put out. They just want a piece of the vegan market, like many animal-abusing companies do. It’s all about how much money they can make and how quickly they can make it. Not this time Nancy. Not with that product. You failed miserably.
Everybody raves about Kite Hill. At least online. But then, I’m accustomed to some vegans who simply want to support a product because it’s vegan, so they’ll say they love it. What they really mean is they love that you’re trying to do something really good, but realize in their minds and via their taste buds that you aren’t there yet. ‘When is the real product, you know the end result of this experiment, going to be ready for public consumption? Let me know, I’d love to try it’, is what they’re really thinking. Don’t assume that because you have fans, that they love your product. They want to keep you afloat till you produce something much better. Don’t disappoint them.
Daiya. You have enough work to do with your other cheeses – you really do. I’m not blaming you for wanting a piece of everybody’s pie, but this yogurt does not come close to satisfactory, unless you include those people starving around the world who would cut off their arm for a case to feed their family. Greek does not simply mean thick. It failed across the board on everything that counts.
I would not buy any of these dairy-free yogurts again. Maybe in a year or two if I’m feeling adventurous, since I do know that most companies change their formulas often – sometimes so often that they miss the one time that they hit their mark. Improve on the cheeses okay?
SAFFRON PESTO ROTINI
This is just one of the uses for SAFFRON WALNUT PESTO:
Sauteed celery, red pepper and onion mixed with cooked tri-color rotini pasta, then tossed with Saffron Walnut Pesto that was heated till bubbly with a can of Bush’s Vegetarian Baked Beans! All the more creamy with the beans! You won’t believe how flavorful and textural this dish becomes! Tossed with fresh cut grape tomatoes and topped with a fresh combo of chopped mint, basil and sage!
Makes 9 cups
SHARON’S MANICOTTI
This has been a long time in the planning and waiting stages – mainly to get the filling right absent any animal products. It’s a success I waited three decades to achieve.
Makes 11 stuffed pasta and 5-1/4 cups sauce
Daiya’s dairy free Provolone is soft-textured, melts easily and has a strong cheese flavor that Steve said tasted just like provolone to him.
I thought is was a little too yeasty and not salty enough for provolone, but I’d certainly buy and use it again.
Next time, I’d add other ingredients to the sandwich melt to offset the strong flavors. Not a problem.
PREMELTED VEGGIE CHEESE
Ever have a problem getting your veggie cheese to melt in a grilled cheese sandwich without burning the bread – and even then many times it doesn’t melt throughout? I solved the problem by forming Daiya Veggie Mozzarella Shreds, carrot juice, prepared yellow mustard and Mancini Fried Peppers with Onion into a premelted cheese!
Makes 2-1/2 cups
CREAMED SAUERKRAUT AND PEPPERS
Sauerkraut combined with Mancini Sweet Red Roasted Peppers, Mancini Fried Peppers with Onion, garlic, fennel and Daiya Mozzarella Veggie Shreds, then cooked till creamy! A simple side dish vegetable for roasted root veggies. Can also be served over mashed or baked potatoes, or with veggie sausage!
Makes 5-3/4 cups
