Pass The Cheese Please

| November 13, 2012 | Comments (0)

Can vegans be vegan if they eat cheese? Cheese is a HUGE staple in my household. Being the only vegan in my family, I often battle my love for cheese when I am making all of the dishes that my family enjoys.

From grilled-cheese to home-made mac and cheese to the every day ham and cheese in the lunch box, it is a fact that my family adores cheese. Then the cheese-gods really tempted me. Cabot is our favorite choice of cheese brands, so when I was sent samples of their latest products I simply had to share.

I, for one made a bagel, banana, cheese and blueberry jam sandwich. No I did not feel guilty in the least!

The following blocks of cheese were provided:

Hot Habenero – ding ding ding my favorite!

Smokey Bacon – family favorite

Sharp Cheddar – rich and delicious

XSharp Cheddar – tangy, rich and delicious

75% reduced fat sharp – light and melts well

50% reduced fat cheese – tastes amazing, like it has fat!

These recipes Cabot provided are perfect for fall!

Seasonal Recipes: 

Cabot Cheddar Butternut Squash Soup

Makes 6 servings

Ingredients:
2 pounds butternut squash, peeled and cut into chunks
4 cups homemade chicken stock or prepared chicken broth
1 cup Cabot Light Sour Cream
4 ounces Cabot Sharp Light Cheddar, grated (about 1 cup)
1 tablespoon Cabot Salted Butter
1/4 teaspoon ground red pepper (cayenne)
Salt and ground pepper to taste
1 tablespoon sugar (optional)
Chopped fresh chives for garnish

Directions:

1. In large saucepan, combine squash and stock or broth; bring to boil over high heat. Reduce heat to medium, cover pan and simmer squash for 20 minutes or until very tender.

2. Uncover and let cool. Puree in blender or food processor, in batches if necessary.

3. Return puree to saucepan and place over medium-low heat. Stir in sour cream, cheese, butter and red pepper. Add salt and white pepper to taste. If squash lacks sweetness, add optional sugar.

4. Stir soup just until heated through (do not allow to boil). Serve sprinkled with chives.

Cheesy Turkey and Cranberry Melts

Makes 4 servings

Ingredients:

8 ounces sliced roasted turkey

8 slices 100% whole-wheat bread, lightly toasted

8 very thin slices fresh pear or apple

4 slices cooked turkey or veggie bacon, cut in half

4 ounces Cabot Sharp Extra Light Cheddar or Sharp Light Cheddar, grated* (about 1 cup)

1/4 cup cranberry-orange or whole-cranberry sauce

Cooking spray

Directions: 

1. Divide turkey evenly among 4 bread slices; top with pear and bacon. Sprinkle with cheese. Place under broiler or in toaster oven; cook until cheese melts.

 

2. Spread cranberry sauce evenly over one side of each remaining bread slice; place on top of sandwiches. Cut in half diagonally, and serve immediately.

Baked Macaroni & Bacon Cabot Cheddar

Makes 8 servings

Ingredients:

Butter or nonstick cooking spray

2 1/4 cups uncooked small elbow macaroni

3 cups milk*

5 tablespoons Cabot Salted Butter

3 slices firm white or whole wheat bread, pulsed into crumbs in processor or blender

3 tablespoons King Arthur Unbleached All-Purpose Flour

3/4 teaspoon salt

1/4 teaspoon ground black pepper

1/8 teaspoon freshly grated nutmeg

Several dashes Tabasco Sauce

16 ounces (1 pound) Cabot Smoky Bacon Cheddar, grated* (about 4 cups), divided

Directions: 

1. Preheat oven to 375°F Butter 9-by-13-inch or other shallow baking dish or coat with nonstick cooking spray and set aside.

 

2. Stir macaroni into large pot of boiling salted water; cook for 5 minutes after water returns to boil, or until outside is cooked but center is still firm. Immediately drain in colander and rinse under cold water; set aside.

 

3. In saucepan over medium-high heat or in microwave on high power for 20 second intervals, heat milk to just below simmer.

 

4. In pot you used for pasta, melt butter over medium-low heat. Pour 2 tablespoons of butter into bowl, add breadcrumbs and blend together thoroughly; set aside.

 

5. Reduce heat to low, add flour to butter remaining in saucepan and whisk over heat for 2 minutes, being careful not to let it color. Add milk in small amounts at first, whisking until smooth after each addition; continue stirring until sauce thickens and comes to simmer. Cook, stirring often, for about 3 minutes.

 

6. Remove from heat and whisk in salt, pepper, nutmeg, Tabasco and half of cheese. Stir in drained pasta.

 

7. Spread one-third of pasta mixture over bottom of prepared baking dish. Scatter one-third of remaining cheese on top. Spoon another one-third of pasta on top and add another one-third of cheese. Top with remaining pasta. Mix remaining cheese into breadcrumbs and scatter evenly over top.

 

8. Bake uncovered for 25 to 30 minutes, or until golden on top and bubbling throughout. Let stand for 5 minutes before serving. 

Apple-Cheddar Crisps

Ingredients:

4 Fuji, Granny Smith, Gala or other firm, dense apples
4 ounces Cabot Sharp Cheddar Cheese
King Arthur All-Purpose Unbleached Flour

Directions:

1. Preheat oven to 200°F.

2. Wash apple and slice into paper-thin (1/16 inch) rounds with mandoline or slicer.

3. Thinly slice cheddar with cheese slicer.

4. Place cheddar slice on apple slice; coat one side of second apple slice with flour and lay on top of cheese, flour side down. Press down on edges to seal and to encase cheese.

5. Bake on nonstick baking sheet for one hour; turn slices over and bake for approximately one hour more or until crisp. Let cool completely.

The chips can be made several days in advance and stored in an airtight container at room temperature. If you have a small evergreen tree as a centerpiece, hang the apple chips on the tree as ornaments!

 

 

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Category: Reviews

About Dwana: Dwana authors a few blogs, is a full-time officer of the court and mom to two wonderful young men and two dogs. You can find her rants, advice for healthy living and Chicago tips at: "Healthier, Happier, You!", Chicagonista.com, TheChicagoMoms.com & ChicagonistaLIVE.com View author profile.

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