What a crock

Well, I took the plunge and after pining for cheese, I got out The Uncheese Cookbook by Joanne Stepaniak from the library, a second time. What is interesting (if only for me) is that I was looking at moving towards less dairy, etc before I learned I was intolerant to every dairy form under the sun. I must have known deep down that something was up with my body. It's kind of like how others knew I was a vegetarian long before I became one. I got annoyed with people, for years, asking if I were a vegetarian. My response was always no, I just don't eat much meat. And in perfect honesty, I liked the taste of meat. How cold and insensitive of me. Well, at the end of the day I did give it up.

At any rate, I had a hankering for cheese, as the post began. I decided to go onto the forums to see what might be good to make. I learned that most people love this thing called "Crock Cheeze". Well, I have never had the real crock cheese, so I didn't really know what I was getting myself into, but I found a recipe online and made it. Any of the websites with the recipe will do really.

Ingredients

• 1/2 lb firm tofu, rinsed, patted dry, crumbled
• 3 T nutritional yeast flakes
• 2 T tahini
• 2 T fresh lemon juice
• 1 1/2 T miso
• 1 t onion powder
• 3/4 t salt
• 1/2 t paprika
• 1/4 t garlic powder
• 1/4 t dry mustard

Directions

• Place all the ingredients in a food processor fitted with a metal blade and process until very smooth. Chill for at least an hour before serving.

This is what the websites say. I followed the directions more or less. I guess the 'real' crock cheese comes in a crock, hence the name. So, if you make this and happen to have a crock handy, throw the resulting mixture into it and let it firm up.

My opinion? It's ok. Does it taste like cheese? Somewhat - or more like processed cheese, so if that floats your boat, get your mitts into gear. Will I make it again? I don't see why not. It's a spreadable cheese-like pate, in my estimation. I'd throw things into it, like chopped olives, capers, or artichokes and see what happens next time.

Today, I made buffalo mostarella and my own tofurkey for Thanksgiving tomorrow (not tried either yet so no comments yet). The recipe says the tofurkey is best made the day before and reheated. It's nice to be in the kitchen again after such a busy time volunteering.