[Groop]A message from The Knight Who Says Cheesedip.

[Vaughn Seward]

Vegan "Cheese" Dip:

2 teaspoons olive oil
1 Tomato, chopped fine
1 Medium onion, chopped fine
1 Green pepper, chopped fine
1 or 2 Cloves Garlic, minced
Pinch Black Pepper (or other hot sauce to taste)
2 1/2 cups Veggie cheese (see below)

Saute Onion, Green pepper, & garlic in olive oil (about 4-5 minutes). Add 
tomato and cook another 2 minutes. Add the vegan cheese. Simmer over low 
heat for another 2 or 3 minutes. Serve quickly before Groo arrives and it 
disappears.

Veggie (non-diary) Cheese (makes 2 1/2 cups)

2 Cups water
1/2 cup nutritional yeast
4 tablespoons cornstarch
2 tablespoons flour
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon garlic granules (or powder)
4 tablespoons water
2 tablespoon canola oil

Place all ingredients, except the water & oil, in a blender, and blend 
until smooth. Pour into a saucepan, and stir over medium heat until it 
starts to thicken, then let it bubble for 30 seconds. Whisk vigorously. 
Whisk in the 4 tablespoons of water and the canola oil. Use immediately for 
cheese dip or pizza. You can also refrigerate for up to a week. It will 
become firm when chilled but will remain spreadable.

Bon apetite!
~Vaughn Seward



At 2001/10/08 09:04 PM, you wrote:
>Please do share.....
>
>Ruben,
>Resident Foodie.
>
>Vaughn Seward wrote:
>
>>Speaking of Cheesedip...I think I may have come across a good recipe for 
>>non-dairy Cheesedip!
>>
>>~Vaughn Seward
>>Resident vegan
>>
>>
>>_______________________________________________
>>Groop maillist  -  Groop@groo.com
>>http://mailman.newdream.net/mailman/listinfo/groop
>>
>
>