The best tofu cream cheese

We were supposed to go to a solstice party tonight and my husband made a big pot of chili to take along, but the weather is so nasty and we've turned into such wimps, that we've decided to stay home and watch a movie instead. I'm really disappointed about this but the thought of driving on slippery, snowy roads just doesn't appeal. By early yesterday morning we had nearly a foot of snow and stayed home from work as the schools were all closed the roads were pretty bad. I wasn't feeling that great so the day at home was welcome, but it's snowing again and we're supposed to get four to five more inches tonight. We are on track to break last year's snow record of 101 inches. In fact, we're way ahead. At least we've got that pot of chili on the stove.

We've been going to quite a few parties lately where we had to bring a dish along. It started me thinking about the good old tofu cream cheese that I used to tote to every event. I haven't made it in years, but I dug up the recipe since it's party season, and this was a dish that everyone, vegans and omnivores, all seemed to like. It never failed that at least one person (usually more) at every event would ask who made it and request the salty-tangy recipe. There were times when I was hesitant to say the word "tofu," if you know what I mean. And the ingredients are not the most common, everyday sort.

I learned to make it during the years when we were macrobiotic, and I really don't know where the recipe came from. Maybe I got it at a cooking class or lecture. I've looked for similar recipes on the Internet but haven't seen anything quite like this one.

There is one part in the recipe where you are supposed to press the tofu for 30 minutes. At first I used to do this in my pickle press, but when pinched for time I used extra firm tofu and skipped it. I think the texture is slightly better when the tofu is pressed but it's not that big a difference. Today the tofu I used seemed more watery than usual so I squeezed it between the layers of a thick waffle-weave kitchen towel. If you want to press it you can wrap it between layers of paper-or non-linty cotton towels, place it on a plate, and put something heavy on top.

The most important thing is to buy extra-firm water-packed tofu. It just doesn't work to use the pasteurized tofu in the box. (like Mori-nu) My favorite is Whitewave organic vacuum packed extra-firm tofu.



Tofu Cream cheese

• one pound extra-firm water-packed or vacuum-packed tofu (NOT Mori-nu)
• 1-1/2 level tablespoons umeboshi paste
• three tablespoons tahini (three VERY LEVEL tablespoons. Don't be generous.)
• three or four green onions, white and green parts

1. Place the tofu in a pot and cover with water. Bring the water to a boil and simmer the tofu for two or three minutes.
2. Drain then press the tofu for 30 minutes. Or just drain it. (see story above)
3. Place the tofu, umeboshi and tahini in a food processor and process until creamy and smooth, scraping the sides of the bowl as necessary.
4. Finely slice the green onions and add to the processor. Pulse a few times to distribute them evenly but don't purée the onions.
5. Place in a bowl and sprinkle with paprika or a garnish of your choice.
6. Chill in refrigerator for at least one hour.
7. Serve as a spread for crackers or bagels or stuff into celery or cherry tomatoes.

This is a spread and is quite stiff. It has a consistency similar to cream cheese, but can be thinned to use as a dip.

Grilled "cheese"

I got inspired by Vegan Dad's grilled cheese post, and I knew I had to have some. It's been so long since I've had this, and I just wanted a gooey, greasy, melty sandwich. I admit that I restrained myself in the greasy department and opted to lightly spray a non-stick griddle with olive oil and grill my sandwich like a responsible person, but thank goodness I have a bunch of the cheez stuff leftover and can go back and do it right! I mean, shouldn't a grilled cheese sandwich leave you with fingers to lick? I've photographed the responsible version, but you do what you think is best. I like to spread the outside of the bread with Earth Balance margarine and grill it until it's brown and toasty. The recipe comes from "The Uncheese Cookbook" and there are lots of versions of "cheese" to choose from. Naturally, I chose an easy one.

This makes a very thick cheez. If you want to use it right away to drizzle on pizza, use only half the arrowroot. You may also have to thin it down a bit by whisking it a little extra water.

Mostarella Cheeze
2 cups water
1/2 cup nutritional yeast flakes (not brewers yeast powder)
1/3 cup quick-cooking rolled oats (not instant)
1/4 cup tahini
4 tablespoons arrowroot (arrowroot melts when re-heated)
4 tablespoons FRESH lemon juice
1 tablespoon onion granules
1 teaspoon salt
1/4 teaspoon liquid smoke (if you like the taste of smoky provolone)

Process all ingredients in blender several minutes until very smooth.
Pour into a saucepan and cook over medium heat, stirring constantly, until very thick and smooth.
Pack into a lightly oiled, 3-cup rectangular container.
Cool, cover and refrigerate overnight.


You can use this cheez right away for grilled cheese sandwiches and save the rest for another day. After it chills, you can sort of slice it. (Remember, I said "sort of.") I made sandwiches again with the leftovers and this time coated the outside of the bread with Earth Balance margarine before toasting it in my wok—more calories but more "authentic" look and taste.

Does this really taste like cheese? You know, it's made from yeast flakes and oats. That said, it makes a very tasty grilled sandwich and my kids always loved it on homemade pizza. It was also a component of my kids' favorite dish, enchiladas. I once gave a taste of something all hot and bubbly with cheez sauce to a friend who is not vegetarian, and asked her if it tasted like cheese. She said, "No. It doesn't taste like cheese, but it tastes great! What is it?" I've also taken the previously mentioned enchiladas to a potluck, where they were quickly devoured by an appreciative crowd. I haven't had cheese in more than 25 years - it tastes really good to me!

note: I just got a new copy of the updated Uncheese Cookbook now called "The Ultimate Uncheese Cookbook" (my old copy is too decrepit to use any more) and there are two grilled cheese recipes - All American Grilled Cheez and Gooey Grilled Cheez. Get the book from the library and have fun. There are lots of interesting concoctions for when the dairybug comes whispering in your ear.

Can home-made pizza be fast?

Well, now, it depends on your definition of fast. In light of how long it can take to make pizza, yes, this recipe seems pretty fast to me. Is it easy? I think so but you'll have to decide for yourself. There are always short cuts for anything. No leftover pasta sauce in the fridge? You can always keep some emergency cans of pizza sauce on hand. Don't want to blend up a vegan cheese substitute? You can always buy some vegan mozzarella (Follow Your Heart Vegan Gourmet is a good choice) And there's the wonderful bread machine.

I once laughed my friend Deborah out of the house when she first rhapsodised about a new appliance that had just come out - the bread machine. Understand, she was talking to someone who had once taken a pottery class to create a huge bowl in which enough bread dough could be made to create four loaves of bread. I still have that bowl but it hasn't seen the light of day in years. I love my bread machine and without it there would probably be no pizza at our house. So, yes, making pizza dough seems quite do-able to me.

(I have a bread-making book called "The Bread Maker's Apprentice" by Peter Reinhart and it's an amazing book. Not fast. Not easy. It's an all-day (sometimes two-day) approach to making the best bread you've ever tasted. Sometimes I use the recipes and adapt them to my machine (just for making the dough, not for baking). I'm telling you this because if you really want to learn about bread-making, you might want to read this book.)

I'm about to simplify something that's not really so simple and that I've been trying to perfect for about 30 years. Anyway, I'm going to give the recipe I've been using pretty successfully and hope that it works for whoever tries it. Before scooping the flour into the measuring cup be sure to stir it up well to lighten it. And level off the cup with the flat side of a knife or chopstick.

into the breadmaker (I have a Breadman) put:
1 cup semolina flour (the yellow, sandy stuff meant for noodles and baking)
1 cup unbleached white flour (you can substitute 1 cup unbleached white for the semolina and just use 2 cups unbleached white)
2 cups white whole wheat flour
3 Tablespoons evaporated cane juice (like Sucanot)
1 teaspoon salt
1 teaspoon baking yeast (the kind called "instant yeast")
1 1/3 cups water
1-2 Tablespoons olive oil (optional)

Set the machine to make pizza dough. This will make enough for two large pizzas.
When the dough is ready, I put it into a bowl, spray with oil, cover with plasic wrap and a towel and let rise if I have time. If I'm in a hurry I just use it right away. Divide it in half and cover the part you're not using. Turn on the oven to 500˚. (I keep a baking stone in my oven at all times and bake my pizza on it. You should too.)

Sprinkle cornmeal on a large wooden board and roll out the dough very thin. I make it about 15" diameter to fit on my stone. I then put it onto a cornmeal-sprinkled wooden pizza paddle and cover it to rise while I cut the veggies. (The cornmeal sticks to the dough and prevents it from sticking to the stone. NEVER oil the stone. This is very important.) If you don't have a stone, put the dough on an oiled pizza pan to rise. I then thinly slice mushrooms, broccoli and onion. To use the Follow Your Heart cheese, slice about 1/2 of a bar as thinly as you can. It's easiest to slice across the end. This will be enough for two pies.

Spread sauce (you know, that leftover pasta sauce or stuff from a can or jar.) lightly on the dough. Use less than you think you'll need. Too much sauce makes a soggy pie. (Last night I made the best pizza ever and I was sure there wasn't enough sauce.) then arrange the cheese slices in a pattern around the pie. Next arrange the onion, then the mushrooms and broccoli. Sprinke the whole thing with oregano and spray with olive oil. Ease it onto the stone with the help of a spatula if necessary (or put the pan in the oven, near the bottom or on the bottom) and set the timer for 4 minutes. After 4 minutes, lower the temerature to 350˚ and set the timer for 10 more minutes. Check the pizza and if it's all brown and delicious looking take it out. Or bake a little longer if it's not quite done. Cut and EAT.

As soon as the first pizza goes in the oven, start assembling the second so it can go in when the first comes out. Good luck.