Category Archives: cheez

Jul 18 2013
35 Comments
cheez, Dehydrator, gluten-free, Snack Food, Starters and Small Plates

Potato/Sweet Potato Chipotle-Cheez “Chips.” Oil-free. Gluten-free. Nut-free. Not Raw, Exactly.

Potato ChipsI’m feeling pretty good about the fact that I haven’t consumed a bag of salty snacks in months thanks to my dehydrator (the various tiny bags of chips that come in my Vegan Cuts Snack Box DO NOT count!), but despite the warm fuzzies I’m experiencing, there was still something missing.  Something starchy.  And spudly.  And toasty.  Where does the potato fit into the raw world??  To answer this need, I went Frankenraw and created a chip that was part potato, part sweet potato, part raw and part roasted.

I’ve shared this recipe on Healthy Vegan Friday on The Veggie Nook.

Potato/Sweet Potato Chipotle-Cheez “Chips”
Who’s counting?  Makes 2 full dehydrator trays

1 1/2 cups flaxseed meal
2 red-skinned potatoes, baked (leave skin on if organic) & cooled
1 sweet potato, roasted, cooled and peeled
2 tbsp. vegan Parmesan cheese
1 tbsp. nutritional yeast
1 small onion, chopped
2 cloves garlic, chopped
3-4 baby carrots
pinch salt and black pepper
1 to 1 1/2 cups water
1 tbsp. Bragg Liquid Aminos
juice of 1 lemon
1 tsp. smoked paprika
1/2 tsp. cumin
1 tsp. dried onion flakes
1 tsp. prepared horseradish (not “sauce”)
1 tsp. agave nectar
1 tsp. chipotle in adobo (or more if you like it spicy)

Put the flaxseed meal in a large mixing bowl.  Set aside.

Cut the potatoes and sweet potato into chunks and add to a food processor.  Pulse a few times to break them down, then add the remaining ingredients (cheese through chipotle) and process until thoroughly combined and smooth.

Divide the mixture between two dehydrator trays that have been lined with non-stick sheets and pat or roll out (using another sheet on top) to create a smooth and even layer.  Lightly score the dough into desired shapes and place the trays in the dehydrator and turn it on to 145F.  Dehydrate for 30 minutes, then turn it down to 115F and continue dehydrating for about 12-14 hours – or until the chips are very crisp and dry.

Chips with Dip

Chips on Green Plate

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Apr 30 2013
43 Comments
cheez, Dehydrator, gluten-free, Raw, Slow Food, Vegetables

Raw Parmesan “Pita” Chips. And A Contest.

Pita Chip w/ DipI told you I was going to make a raw version of Stacy’s Pita Chips…and here they are. Stacy’s, I’ve kicked you to the processed and over-salted curb!  (Pssst!  I’m sharing this recipe on Healthy Vegan Friday!)

Eat What's Good Banner

About that word contest in the title. The fine folks at Ethical Ocean invited me to participate in a vegan recipe contest called Eat What’s Good and I accepted their invitation with a recipe for a little something to tempt your Bliss Point that I call Mango Sticky Rice Cake. Here’s what they have to say about the contest (you could win, too!):

The Ethical Ocean and Vegan Cuts Vegan Recipe Challenge is looking for the most mouth-watering delicious vegan recipe out there. 25 of the most talented vegan culinary masterminds have submitted recipes for the contest, and now we need you to pick your favorite!

You can vote daily (and for as many recipes as you want!). And if a recipe that you vote for wins, you’ll be entered into the Grand Prize draw for a chance to win a $250 shopping spree on Ethical Ocean OR a 1 year subscription to a Vegan Cuts’ Snack Pack. The more times you vote, the more chances to win you have!

The contest kicks off at 9am EST on Friday April 26 and ends at 11:59pm EST on May 17.

People must sign-up to Ethical Ocean to vote; they can choose to unsubscribe to emails at any time.

“Talented Vegan Culinary Mastermind.” I like it and I’m having it printed on business cards ASAP. So…if you’re so inclined, please visit Eat What’s Good, vote on your favorite(s) – one of which I hope is mine – and enjoy the yummy plant-based recipes from a passel of excellent vegan bloggers! Thank you! Oh, and here’s a photo of my concoction – -

Mango Sticky Rice Cake

Raw Parmesan “Pita” Chips
Makes 1 dehydrator sheet

1 cup walnuts, soaked overnight, rinsed and drained
1 cup flaxseed meal
1/4 cup “Parmesan” nut cheese (I used Parmela brand) + extra for sprinkling
pinch of salt and pepper
1 tsp. dried onion flakes
1/2 tsp. garlic powder
1 clove garlic
couple of slices red onion
1/2 cup baby carrots (or chopped carrots)
1 tbsp. extra virgin olive oil
1 tbsp. white miso
1/2 cup water

In a food processor, process the walnuts, carrots, garlic, olive oil, white miso, red onion, onion flakes and garlic powder until smooth. Scrape down sides to make sure you don’t have any large chunks.

Put the flaxseed meal, nut cheese, and salt & pepper in a large bowl. Stir in the walnut mixture and the water until it’s well-combined. Line a dehydrator tray with a non-stick sheet and plop the dough into the center, top with another non-stick sheet and slowly roll out the dough. I had to move dough around a bit from one spot to another to fill the whole tray. The dough should be about 1/4″ thick. Remove the top non-stick sheet, gently score the dough into whatever size and shape strike your fancy and slide the tray with the dough into the dehydrator. Sprinkle the top with nut cheese, if desired.

Start the dehydrator out at 145F and dry for 30 minutes. Turn it down to 115F and after a few hours, carefully flip the dough onto a dehydrator screen. Continue to dehydrate for an additional 12-24 hours. Check the consistency of the chips occasionally – you want them to be very crispy.

Chips in Bowl

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Mar 14 2013
75 Comments
Breakfast, Brunch, cheez, Waffles

Red Velvet Waffles with Cream Cheese Sauce

Waffle on PlateThis recipe comes thanks to my friend, Angela, at Canned Time.  Angela puts me to shame when it comes to Pinterest so I often poach ideas straight from her – like this recipe.  She’d pinned a photo of fluffy, thick red velvet pancakes on her Valentine’s Day board.  I immediately printed the recipe and the following Sunday I veganized it and went with waffles.  I just like all of them nooks and crannies. I came up with the cream cheese sauce all on my lonesome.

By the way, Angela will be guest-posting here on the 19th – and I know she will be sharing something really good.

One year ago today: Inspired-by-Trader-Joe’s Trail Mix Cookies
One year and one day ago today: You and I and Nature in the Garden

Red Velvet Waffles with Cream Cheese Sauce
Makes ~4

Waffles:
2 to 2 1/4 cups whole wheat pastry flour
3 tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
2 cups nut milk
2 tbsp. white vinegar
1 /4 cup maple syrup
1 tbsp. red food coloring, optional (I use King Arthur Flour’s Red Velvet Bakery Emulsion)
1/3 cup virgin coconut oil

fresh berries, optional

Cream Cheese Sauce:
1/2 cup cashew pieces, soaked for several hours, drained and rinsed
1 6 oz. container plain, unsweetened soy yogurt
jot of vanilla extract
squeeze of lemon juice
1/4 cup nut milk

Make the waffles:
In a large bowl, whisk together the flour, baking powder, baking soda and cocoa powder.  Set aside.  In a big measuring cup, combine the milk, vinegar, maple syrup, food coloring and vanilla extract.

Pour the wet ingredients into the dry and stir well to combine.  Let sit for about 15 minutes during which time you should warm up your waffle iron and get your plates warming up in the oven.

When the batter is ready, spoon batter onto a lightly oiled waffle iron and cook for 4-5 minutes (or according to the whims of your waffle iron) or until steam has nearly stopped rising.  Gently remove waffle and place directly onto a rack in the oven.  Prepare the remaining waffles.

Make the sauce:
In a blender or food processor, combine all of the ingredients and process until very smooth.  Transfer to a small pitcher or bowl.

Serve the piping hot, crispy waffles with plenty of cream cheese sauce and top with fresh berries.

Waffle from Above

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Nov 28 2012
47 Comments
Pies and Tarts, Desserts, Holiday, Building Block Recipe, cheez

The Thanksgiving Day Dessert Table

Pumpkin TartI’m still recovering from the gigantic feast that was Thanksgiving over at Somer’s house.  You can get the (long) list of delicious plant-based dishes here.  Other than at the buffet at Bellagio in Vegas, I’ve never before seen so much food.

So even though I’m giving my digestive system a much-needed break, I’m still thinking about the macadamia nut brie, the mashed potatoes with mushroom gravy, the rolls, the sweet potatoes, the mini cashew-rice loaves…and…the dessert table.  Yes, dessert had it’s own table.  In fact, it spilled over onto two tables.  There was a beautiful raspberry pie, two pumpkin pies and an incredible chocolate peanut butter tart from Amanda at Good Clean Food.  

There were also my contributions, including the one pictured above.  A big spoon and I could have made quick solo work of the whole thing, but I was compelled to share because that is what Thanksgiving is all about.  Please make this recipe.  It is outstanding and it comes from the creative mind of Gabby at Veggie Nook.  Don’t let the humble name - No-Bake Pumpkin Mousse Cake - fool you.  It’s special.  And cuz it was a holiday I made it extra special and topped it with coconut creme.

I also made two apple pies; recipes based on a walnut-crusted pie from the pages of the November 2012 Cooking Light magazine.  I added dried, tart cherries to one of them just for fun.

Raw Apples Slices

Apple Pie

Pie SliceI also brought along a hazelnut pumpkin cheesecake with a chocolate-hazelnut topping.  The recipe is a mish-mash of several cheesecake recipes – and I’ve included it below.  This turned out to be a big hit with the kids, I think because of the chocolate on top.

Oh – and if you entered the Compassion Couture giveaway over at the Virtual Vegan Potluck blog and want to know if you won – please click here.

One year ago today: Fig Chutney

Pumpkin CheesecakeHazelnut Pumpkin Cheesecake w/ Chocolate-Hazelnut Topping
Serves 8

1 recipe Hazelnut Shortbread, cooled (keep shortbread in springform pan)

1 1/2 cups vegan cream cheese
1/2 cup sweet tofu ricotta (recipe follows)
2 tbsp. egg replacer powder (I use Bob’s Red Mill) + 6 tbsp. water, whisk and set aside
3/4 cup maple sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. salt
1 cup unsweetened pumpkin puree

1/4 cup vegan semi-sweet chocolate chips
1 tbsp. coconut oil

Chocolate-Hazelnut Topping
1/4 cup semi-sweet chocolate chips
1/4 cup hazelnuts, toasted, skins mostly removed and chopped
1 1.15 oz. packet Justin’s Chocolate Hazelnut Butter Blend

Preheat oven to 300F.

Place cream cheese and ricotta in a large bowl.  Beat until smooth. (I don’t have a hand-mixer so I mixed mine in my Vitamix blender).  Add the maple sugar, vanilla, egg replacer mixture, cinnamon, allspice and salt.  Beat until very smooth.  Stir in the pumpkin puree.

Pour the batter over the top of the cooled shortbread.  Bake for 1 hour or until the center of the cheesecake barely moves when touched.  Remove from oven and run a knife around the edge. Cool on a wire rack then cover and chill for at least 8 hours or overnight.

Remove the cheesecake from the pan and place on a plate (if you’re really skilled, remove the bottom part of the pan, too.)  In a small saucepan melt the chocolate chips, the nut butter and coconut oil.  Pour over the cheesecake and chill ‘cake again until the chocolate sets.

If you’re still with me, it must mean you’d like the recipe for sweet tofu ricotta.  Here ’tis:

Sweet Tofu Ricotta
Makes more than you need for the cheesecake

1 14 oz. package firm tofu, drained and pressed
1 -2 tbsp. agave nectar
1/2 tbsp. white miso
1 tbsp. apple cider vinegar or fresh lemon juice
1 tbsp. nutritional yeast
1 tbsp. almond milk
1/4 cup cashews, finely ground
pinch salt

In a large bowl, combine the agave nectar, miso, vinegar, nutritional yeast, salt and almond milk.  Crumble the tofu into the bowl and add the cashews.  Stir until everything is well-combined.  Use immediately or store in an air-tight container in the refrigerator.

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Nov 16 2012
46 Comments
Bread, Breakfast, Brunch, cheez, Chocolate, Crackers and Flatbreads, Desserts, Fruit, Sandwiches

Cinnamon Raisin Swirl Flatbread Sandwiches w/ Chocolate Cheez & Caramelized Bananas

Plate of Flatbread SandwichesThese flatbreads are based on a recipe for Spiced Pumpkin Flatbreads that I shared earlier this month.  It occurred to me that a cinnamony-sweet version would be just the thing for a brunch, lunch or snack sandwich.  Caramelized bananas came to mind.  And toasted pecans for crunch.  But what would keep the sandwiches together??  A creamy, spreadable, tangy chocolate cheez, of course.

The chocolate cheez recipe is one that I submitted to One Green Planet not too ago.  They graciously published it.  You can read the post and snag the recipe here.  (And thanks to Megan Rascal at SFWeekly for posting about it on the SFoodie Blog!)

Cinnamon Raisin Swirl Flatbread Sandwiches w/ Chocolate Cheez & Caramelized Bananas
Serves 2

Cinnamon Raisin Swirl Flatbreads
 Makes 12 flatbreads

2 1/2 cups whole wheat white flour
1 tsp. salt
4 oz. unsweetened applesauce
1 cup almond milk or water
1/4 cup raisins, soaked in warm water, drained and finely chopped
1 tsp. cinnamon
dash cardamom powder
dash allspice
1 tbsp. maple sugar
3 tbsp. coconut oil, melted

Semi-soft Chocolate Dessert Cheez
 several thick slabs

Caramelized Bananas
1 large banana, cut into thick slices
~1/4 cup prune puree (baby food works well)
dash cinnamon
splash orange juice

~2 tbsp. toasted pecans, chopped

Stack of FlatbreadsMake the flatbreads:

In a small bowl, whisk together the applesauce and almond milk/water.  In a large bowl, combine the flour and salt and then add the applesauce mixture, stirring until a soft dough forms.  Add more milk/water if dough seems dry; more flour if it is too wet and sticky.  Turn dough out onto floured surface and knead for about 15 minutes.  Place dough in a lightly-oiled bowl, cover with plastic wrap and let sit for 1 hour.

In a small bowl or measuring cup, combine the coconut oil, spices, maple sugar and raisins.  Set aside.

Form flatbreads:
Divide dough into 12 equal pieces.  Flatten a piece of dough and roll it out into a very thin disk – about 9″ round.  Keep remaining dough balls covered.  Spread about 1 tsp. of the coconut oil mixture onto the flattened dough and then roll it tightly into a long cylinder.  Coil the cylinder into a tight spiral, gently press and then transfer to a large piece of parchment paper.  Cover loosely with plastic wrap and proceed with the remaining dough.

Cook the flatbreads:
Heat a large cast-iron skillet on medium-heat. Tape a large piece of parchment paper onto a work surface and roll out one of the spirals to a 6″ or so round.  The dough will want to curl up and the raisins will want to escape, but persevere.  It helps to roll them out a bit then to let the dough rest before rolling some more.  Plop the round into the skillet and cook until puffy and brown, then flip and cook the other side.  This takes only a few minutes.  Transfer to a plate and cover with a towel to keep warm.  Continue with the remaining spirals.

Semi-soft Chocolate Dessert CheezMake the cheez:
You can find the recipe for my Semi-soft Chocolate Dessert Cheez by clicking this link to One Green Planet.

Bananas in SkilletMake the caramelized bananas:
Heat a skillet over medium heat and add the bananas, prune puree, cinnamon and orange juice.  Let the mixture bubble and the bananas get nice and soft.  Add more orange juice if the bananas start to stick.  Remove from the heat and set aside until ready to assemble the sandwiches.

Assemble the sandwiches:
Heat a large skillet over medium heat.  Smear copious quantities of chocolate cheez onto one side of two flatbreads.  Divide the bananas between two flatbreads and layer on top of the cheez.  Sprinkle with chopped pecans.  Top the flatbreads with the remaining two flatbreads.  Lightly spray the skillet with cooking oil and gently warm the sandwiches, flipping after a few minutes to toast the other side.  Remove from pan, slice and serve immediately.

Sandwiches, Close up

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Oct 18 2012
39 Comments
Bread, cheez, Herbs, Pizza, Slow Food, Tofu, VeganMoFo, Yeast Breads

VeganMoFo: Khatchapuri Day 2, The Bread

Khatchapuri on PlateMay I present to you the finished product, those little Georgian cheez pies that made life so much easier while living in Russia!

Now, I’d like to draw your attention to the small wine glasses pictured here.  Actually, they are not wine glasses at all, but vodka glasses and they hold a high sentimental value for me.  As some of you know, my brother passed away from brain cancer in July of this year.  In 2005, my dad, brother and I went to Russia together.  It was a chance to spend time together and an opportunity for me to share with them what I’d seen while living there.  The trip had its highlights and low lights, but those stories are for another place and time – accompanied by a few snorts of vodka, perhaps.  The glasses came from the various overnight train rides we took while there.  When you travel First Class on a Russian train, a couple of these small glasses, filled to the brim with vodka, are waiting for you in your cabin.  Talk about hospitality.  This fact delighted my brother.  There’s no doubt it made the train travel that much more enjoyable for him.

I am now in the process of going through my brother’s belongings, sorting through the material things that made up his 51 years of life.  It is a strange, sad, funny and enlightening task.  These glasses were tucked away in a curio cabinet along with other mementos.  My brother saved not only the vodka glasses, but everything else from our trip to Russia: ticket stubs, metro maps, menus, coins and store receipts.  And now the glasses have come to live with me – along with all of those memories from our crazy trip together to Russia.

Khatchapuri
Makes 8 little “pies”

1 cup almond milk, scalded
2 tbsp. unsweetened coconut yogurt
1 1/2 tsp. agave nectar
1/2 tsp. ground coriander
1 1/2 tsp. salt
2 tsp. regular yeast
2 cups all-purpose flour
1 cup whole wheat pastry flour

Tofu Farmer Cheez (about 1/2 the recipe)

Fresh cilantro, for garnish, if desired

In a small bowl, whisk together the yeast, agave nectar and 1/4 cup water.  Set aside to bubble.

In a large bowl, pour the hot milk over the coriander, salt and coconut yogurt.  Add the yeast mixture and the flours and stir just to create a very rough dough.  It will be in chunks and pieces.  Do not be alarmed.  Cover and let sit for 30 minutes.

You probably won’t need flour to knead the dough – but if for some reason it’s too sticky – add sparingly.  Conversely, if the dough is dry, sprinkle water on it as you knead.  Knead for about 10 minutes or until dough is smooth and elastic.  Lightly oil a large bowl and place the dough in it to rise for about 1 hour – cover the bowl with plastic wrap.  The dough should nearly double in size.

Punch down the dough and divide into 8 pieces.  Roll the pieces into balls, cover with a clean kitchen towel and let rest for 15 minutes.  Prepare 2 baking sheets by lining them with parchment paper.

Using your hands, a rolling pin or a combination of both, flatten the dough balls into ovals.  Mine were about 6-8″ in length.  Right in the center of the ovals (leaving an inch or so all around), spoon on a generous scoop of the farmer cheez.  Fold in the two long sides and then pinch the ends.  Set the dough on a baking sheet and proceed with the remaining dough balls.

How To Collage

Cover the baking sheets with clean kitchen towels and let rise for about 45 minutes.  Preheat the oven to 375F.  They’ll get fat and puffy and sometimes the pinched ends come loose.  Just gently press them back together.

Bake at 375F for 15 minutes, then turn down the heat to 350F, rotate the pans and continue baking for another 15-20 minutes or until the cheez is firm and the khatchapuri are nicely browned.  Sprinkle with fresh cilantro, if desired.

Allow to cool for 15 minutes or so before digging in.

Khatchapuri from Above

Khatchapuri on Plate, Wine

VeganMoFo

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Oct 16 2012
36 Comments
Bread, cheez, Tofu

VeganMoFo: Khatchapuri Day 1, Tofu Farmer Cheez and A Potluck Update

Farmer Cheez in BowlVirtual Vegan Potluck Update:  We have reached (actually surpassed!) our goal of 100 Potluck participants!  Yay!  The sign-up form on the website will be closed at noon U.S. Mountain Time today – so there’s still a little time to get your blog added.  Tomorrow I will be posting the final list of blogs – in the order they will appear in the Potluck.  The list will be available tomorrow morning both on the VVP Page here and on the VVP website.  More vital information is coming in the days ahead, but you can also visit the website now to get the lowdown on what you need to do to prepare for the Potluck.  Time to get into the kitchen!

Now, let’s make some cheez…

Khatchapuri is a Georgian cheese bread – not unlike an American pizza or a Turkish pide – and it was my absolute favorite thing to eat during the year that I lived in Moscow.  The key to a delicious khatchapuri is a good salty, pungent, tangy, creamy cheese. A bit of a problem for a vegan.  When I was still eating the stuff, I’d use a combination of feta and cream cheese, both readily available items here in the States, while whatever cheese Georgians use for theirs is probably not.

I haven’t made khatchapuri since I went vegan well over a year ago, but VeganMoFo is demanding all the culinary shenanigans that I’ve got – so I decided to tackle one of my most-missed food items. I’ve seen recipes for khatchapuri that call for something called farmer cheese, which I guess has the requisite consistency and tart pungency. I considered making tofu feta, but the recipes I’ve seen call for a lot of olive oil and I’m just not going there. I went somewhere else completely.  The resulting creamy, very salty (without salt), lemony cheez kinda blew off my socks. Tofu, once again, your versatility and chameleon-like abilities amaze me.

Tofu Farmer Cheez
Makes enough for 2 batches of khatchapuri

1 16 oz. carton extra firm tofu, pressed
1/4 cup cashews, soaked in water for a few hours, drained and rinsed
1/2 cup almond milk
juice of 1 lemon
zest of 1 lemon
1 tsp. soy sauce
1/4 cup white miso paste
1 clove garlic, minced or grated
1/2 tsp. dried onion flakes
1/2 cup fresh cilantro, chopped
ground black pepper, to taste

Combine 1/2 cup almond milk with half of the lemon juice, stir and set aside for a few minutes.

Cut off one-third of the block of tofu and crumble into a blender. Add the cashews, the milk mixture, the soy sauce and miso paste and process until smooth.

Crumble the remaining two-thirds of the tofu into a large bowl. Add the remaining lemon juice, the lemon zest, garlic, onion flakes, cilantro and black pepper. Stir in the tofu-miso mixture. Pour into an air-tight container and let sit for several hours in the refrigerator – or overnight. The mixture will firm up as it sets.

(This would make a super tasty pita filling – as is – no cooking/baking.)

Khatchapuri, Unbaked

VeganMoFo

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Oct 11 2012
49 Comments
cheez, Lunch, Main Dishes, Sandwiches

VeganMoFo: Roasted Pear, Roasted Pepper Chedda’ & Sauerkraut Quesadillas with Pecans

QuesadillaThis is one of those combinations that – on paper – doesn’t seem at all reasonable.  Sauerkraut in a quesadilla?  With pears??  In the mouth, however, it works with delicious synchronicity.  There’s the smooth richness of the cheddar cheez (yet another riff on my Smoky Pesto Cashew Cheez - this time using pine nuts and roasted yellow bell pepper), the delicate sweetness of the roasted pear, the crunch of toasty pecans and the tang of sauerkraut.  In short, it’s kind of addictive.

(Thank you, VeganMoFo for including me in yesterday’s round-up!  Appreciate it!)

Roasted Pear, Roasted Pepper Chedda’ & Sauerkraut Quesadillas with Pecans
Makes 3-4 quesadillas

Roasted Pepper Chedda’ Cheez:
1 yellow pepper, cored and deseeded
1/2 cup pine nuts, toasted
1 shallot, peeled and roughly chopped
1 clove garlic, roughly chopped
1 tbsp. white miso
1 tbsp. tahini
1 tsp. Liquid Smoke
1/4 nut milk
juice of 1 lemon
1 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. ground white pepper
1/4 tsp. smoked paprika
1/4 cup nutritional yeast

1/2 oz. agar flakes
1 1/2 cups water

Quesadillas:
3-4 whole wheat tortillas, warmed
1 large pear, sliced into 1/4″ strips, lengthwise and the core and stem trimmed out
1 1/2 cups sauerkraut, drained well
Slices of chedda’ cheez (as much as you like)
~1/8 cup pecans, toasted and chopped

Pepper Collage

Make the cheez:

You’ll need a dish with a 3+ cup capacity.  No need to spray it with oil.

Cut the pepper in half and place on a baking sheet.  Smash the halves down – just to flatten them a bit.  Broil them until the skin turns black and your house smells like a farmer’s market in Santa Fe.  Place the peppers in a bag and let them sit for about 15 minutes.  Carefully remove from the bag and peel off the skin.  Roughly chop and set aside.

In a food processor, grind the pine nuts until fairly fine.  They don’t need to be powdery – there will be one more step that will get them nice and smooth.  Now add the roasted pepper and all of the remaining ingredients – except for the agar flakes and water.  Process until fairly smooth.  Now for the kind of pain-in-the-butt step: pour the mixture into a blender.  Set aside.

Meanwhile, combine the agar and water in a small saucepan and bring to a boil.  Lower the heat, but keep the mixture on simmer.  Stir regularly.  After five minutes, quickly pour the agar mixture into the blender with the roasted pepper mixture and process until very smooth.  Quickly pour the cheez into the dish you set aside earlier.  Place in the refrigerator to firm up.

Roast the pears:
Preheat the oven to 425F.  Line a small baking sheet with parchment paper.  Place the pear slices on the parchment and roast for about 10-15 minutes.  Pears should be soft and juicy, but not necessarily browned.  Remove from the pan and allow to cool for a few minutes.

Sliced Pears

Assemble the quesadillas:
Place cheez slices, pear slices, a scoop of sauerkraut and a sprinkling of pecans on one half of a quesadilla.  Gently fold it over; repeat with remaining tortillas.  Lightly spray a pan with cooking oil and brown the quesadillas on low to medium heat.  Turn over and brown the other side.  Remove from pan, slice quesadillas in half and serve.  (This cheez does melt, but you gotta be patient.  Low and slow heat.)
Quesadilla Ingredients

Quesadillas

VeganMoFo

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