Tofu e pizza; pagina 3

Già che siamo in argomento..
..non è che qualcuno saprebbe indicarmi qualche preparato o base di pizza bio già pronta(sapete x quando si ha fretta..) però un pò più decente dalla media (ok che manca il forno a legna,però quando proprio vengonotipo quelle da panetteria ..behpassa anche la voglia di mangiare quasi :P ) please?

Grazie

Saluti ;-)

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Agli animali DEVE essere dato rispetto, amore ed aiuto in quanto nostri compagni sull’astronave Terra !
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Miao! girellando in cerca di immagini vegan sono incappata in questo sito :D spero davvero che le ricette di questi formaggi vegani siano decenti..
vi incollo la ricetta base e le sue varianti...

Melty Pizza Cheese
Makes 1 1/4 cups/5 servings

1 c. water
1/4 c. nutritional yeast
2 T. cornstarch
1 T. flour
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. garlic granules
OPTIONAL: 4 tsp. calcium carbonate powder
2 T. water
OPTIONAL: 1 T. canola oil
(my addition - 1/4 tsp. turmeric)

Place all ingredients, except the 2 T. water and additional oil, in a blender/processor and blend until smooth. Pour the mixture into a small saucepan and stir over medium heat until it starts to thicken, then let it bubble for 30 seconds. Whisk vigorously.

Or pour the mixture into a microwave-proof bowl; cover and cook on high for 2 minutes. Whisk, then microwave for 2 more minutes, and whisk again.

Whisk in the water and optional oil. The oil adds richness and helps it melt better, but the cheese still only contains 2.6 g. of fat per 1/4 cup.

Drizzle immediately over pizza or other food, and broil or bake until a skin forms on top. Alternatively, refrigerate in a small, covered plastic container for up to a week. It will become quite firm when chilled but will still remain spreadable. You can spread the firm cheese on bread or quesadillas for grilling, or heat it to spread more thinly on casseroles, etc.

Variations

Melty Jack Cheese: Omit the oil and add 1 T. tahini to the blender mixture

Melty Suisse Cheese: Omit the oil and use only 1/4 tsp. salt. Add 1 T. tahini and 1 T. light soy or chick-pea miso to the blended mixture

Melty Cheddar Cheese: Use 1/3 c. nutritional yeast flakes and add 1/4 tsp each sweet Hungarian paprika and mustard powder. Use only 1/4 tsp. salt and add 1 T. light soy of chick-pea miso to the blended mixture

Smoky Cheese: To the basic recipe or any of the above variations, add 1/8 tsp. liquid smoke

Cheese Sauce, Rarebit, or Fondue: Add 1 cup to 1 1/4 cup non-diary milk, dry white wine, or beer (can be non-alcoholic) to any of the cheese variations. (Try using the Suisse for fondue and the Cheddar for Rarebit). You may add a pinch of nutmeg and white pepper. Add salt to taste.

Nacho Sauce: You can add drained canned black beans, chopped jalapenos or
other chiles, chopped olives, a pinch of cumin, etc.,using Jack or Cheddar as a base.

Se provate a farle fatemi sapere!