soft soya cheese

2 1/2 c. soy flour
3 3/4 c. water
juice of 2 lemons

cheese cloth

directions: blend together flour & water and bring to a boil. cook gently for several minutes and stir in the lemon juice. leave to cook. pour into a muslin cheesebag and hang above a bowl. next day remove the cloth and season the cheese with salt, pepper, garlic & herbs, or sweeten with pineapple cubes.

about the recipe: i only made a half batch of this and look how much it made! it's very soft and crumbly much like a parmesan cheese. the process overall was fairly simple and little effort which is nice. i ended up using salt/pepper, garlic & onion powder and some oregano in my spices. plus i added some roasted garlic in there to stink things up! i think this would work well in a vegan lasagna with tons of vegetables... looks like i'm making a lasagna sometime soon... and here are some fun "process" picture for making the cheeze.

from the book:
Bean Cuisine by Janet Horsley
2nd edition, published 1993
isbn 1-85327-072-5

garbanzo tofu pâté

1/2 c. chickpeas, soaked & drained
2.5 c. water

4 tbs tofu
4 tbs soy yogurt
1 tbs lemon
1/2 tsp oregano
1/2 tsp basil

+ spices

 
directions: cook beans until soft. drain & mash well. combine all ingredients and adjust the seasoning to taste. add a little extra soygurt if the mixture is too stiff. place in a dish and garnish. serve with toast fingers and a light salad or as a sandwich spread.

about the recipe: my first vintage recipe! i bought this book at a used bookstore back in my hometown a month or two ago. it has a lot of amazing recipes in it that i'm excited to try (at least two more by the end of the week)... moving on, this pâté makes an excellent sandwich spread. i doubled the recipe to make the amount below because i had 1 cup of chickpeas that needed to be used up. the recipe calls for a little too much lemon juice - which is predominantly what i taste when i eat it. however, it goes really well with the tomato-basil bread my roommate picked up the other day. i used fresh basil instead of bulk for an extra kick and added some Berbere and Chipotle as my seasonings. i let it sit overnight and then ran it through the food processor which helped make it look more consistent.

from the book:
Bean Cuisine by Janet Horsley
2nd edition, published 1993
isbn 1-85327-072-5