Say “Teese”

 

Gouda 002Gouda 003The title of today’s post is appropriately named as I got a new camera as an early birthday present from Bruce yesterday (yea!)  and, I’m writing about cheese. I know I’ve made some version of this declaration before and I will undoubtedly make it again, so here goes. There are no plant-based substitutes for cheese that will give you the same flavor and texture of real cheese. The sooner we accept that, the sooner we can liberate ourselves. What this means for me is that I am taking a different approach by not looking at plant-based cheeses as a substitute, but rather as a new food experience. I will call this new food “teese”.

I find that most of my meals need to be eaten with a spoon or fork — rice, beans, soups, stews, salads, etc. This can make them problematic and messy in certain settings. There are times when I would like to make myself a sandwich to bring to work, to the beach or on a bike ride. I often find myself thinking, “Gee, a neat little cheese sandwich would be nice.” So my quest has not been to find a plant-based substitute for cheese, but simply to find a plant-based solution that will sit neatly between two slices of bread.

I stumbled upon this raw food website a few months ago. Following a raw food diet looks like it requires more discipline and more work than a vegan or plant-based diet. I don’t see myself adopting this kind of diet, but I do see myself infusing a little bit of “raw” into my lifestyle. Some of the recipes that are developed by raw food chefs look beautiful and delicious.

Earlier in the week I made Amie Sue’s Smoked Gouda recipe. It was easy to make and quite tasty. Bruce said it reminded him of liverwurst. I wasn’t so sure about that . . . yet. I layered a few slices on toasted Whole Food’s Seeduction bread and topped it off with tomato, lettuce and Dijon mustard for lunch one day. After a day of shopping yesterday, we came home too tired and hungry to wait for dinner. I made a huge salad, but thought it would be nice to have something else with it. That’s when I remembered the Gouda. I made a canape with pumpernickel bread, Gouda and dark mustard. Then a funny thing happened; the Gouda reminded me of bologna. Yes, bologna . . .  same texture, similar smoky flavor. I might add a little more liquid smoke and garlic powder to the recipe next time. I achieved what I set out to create — a neat little sandwich with a lot of flavor. You may think my quest is over, but it’s just beginning. I see many other “teese” recipes in my future. Thanks for being Vegi-curious.

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