Friday, October 5, 2007
I Have Been Feeling Kinda Cheesy Lately...
I went for quite a while with out the beloved cheese. At first, I think you kinda just turn away and say you don't care, but after awhile you really want cheese. I am not talking about the funky stuff that won't melt or tastes kinda tangy (for lack of a better term). I am talking about something that will make you so giddy with happiness because there is a string of gooeyness from the food you just took a bite of to your mouth! Now that's what I'm talkin' about! I stumbled across this product when I was shopping at Whole Foods and thought I would share it with all of you! It is called Rice Shreds and it is amazing. It tastes like the real deal (or at least enough to make me forget about the real deal)! I have been eating this stuff like there is no tomorrow! In fact, I made another round of bagels and made my pizza bagel with it. I am in cheesy heaven...

I wanted to share a few changes I made to this round of bagels (using Celine's base recipe). I used warm water (105 degrees) instead of beer this time. I mixed the water and the yeast with 1 TBSP of Splenda Blend for Baking and let it sit for about 5 minutes (while I measured the rest of the ingredients). Then I mixed it all up like last time and got on my way. I will tell you that I did do the oven method for proofing it (because it was kind of chilly that day) and I got quite a rise out of it! I think I am going to try the slow rise (over night) in the fridge next just to see how it works. I would like to be able to do this when we have company over so I want to know if you can do it well and have fresh bagels in the morning!

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posted by Sarena Shasteen - The Non-Dairy Queen @ 4:22 PM  
  • At October 5, 2007 at 9:42 PM, Anonymous Alisa said…

    Darn, how I wish that stuff was casein-free too! Take out the protein, and that whole melting thing becomes a tremendous feat. I am glad that one is tasty and lactose-free though!

  • At October 6, 2007 at 7:59 PM, Blogger Sarena Shasteen said…

    I know Alisa, I think about that every time I find a product like this. I wish that casein was not such a factor in foods. Cheese is a tricky one. I want to start making things that use nutritional yeast and spices to achieve the flavor and texture.

  • At October 7, 2007 at 12:56 PM, Blogger VeggieGirl said…

    The Follow Your Heart Vegan Gourmet "cheese" melts quite well - it even bubbles and becomes gooey! I LOVE it on pizzas, grilled "cheese" sandwiches; even "raw" (shredded, not melted) on tacos or wraps. and since it's obviously vegan, no worries about casein (whoo hoo!!) :0)

  • At October 9, 2007 at 9:36 AM, Blogger Sarena Shasteen said…

    I will have to see if I can find that brand of cheese! I am always in search of some good cheeses! Thanks for the recommendation, veggiegirl!

  • At October 12, 2007 at 4:15 PM, Blogger S. said…

    I don't care what anybody says... Rice Shreds are t-a-s-t-y. I love it with Pizza bagels. I mix tomato sauce with peas and put it on a bagel with rice shreds. Oh yea.

  • At October 17, 2007 at 9:37 AM, Blogger Sarena Shasteen said…

    Hi S, that sounds good. I will have to try that some time!

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Sarena Shasteen - The Non-Dairy Queen
Home: Atlanta, GA, United States
About Me: Lactose Challenged
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