Tag Archives: cheez

CHEEZ PLEEZ: I’m aging a cheez!

I’m aging a cheez!  Don’t gasp! It is not like what is happening to the corners of your eyes! Aging is the same as fermenting, and it only takes a day or so!  You can do it in the privacy of your own home!

I’ve just tried out the Dr. Cow Aged Cashew Cheeze with Brazil Nuts, and I KNOW I can do better! (yea!!!! I won’t have to pay so much money, and I can control all the variables, including attitude and care).

Last night I made a quickie cheez – I call it smoked jalapeno cashew cheez.   Tonight, I added some Zukay salad dressing (it is made with live cultures, and it is raw, so it is my “lazy” way to culture things — got the idea from the horse’s mouth, actually, when I was talking with the people behind Zukay — I mean, I could use acidophilus, and I have some in my kitchen, but… I have this wonderful live cultured salad dressing with a good taste, and, so, well…)

The instant cheez is really good, but its shelf life (refrigerator life is only about 3 days. No way I could eat that much in that short a time.  Adding the acidophilus culture dressing gives an added flavor, but makes my original cheez a bit gooey, so, I am draining it , in the same way you do with many cheezes, wrapped in cheesecloth and draining through a wire mesh basket.

It will be yummy!  Tune in tomorrow for more news!

CASHEW CHEDDAR CHEEZE

Here is my version of the famous cheddar cheeze recipe I learned from Tommie — this is the first cheeze I ever made, and it is still my favorite (easy, fast, delicious!)

CASHEW CHEDDAR CHEEZE
1 C raw cashews, soaked 1 – 2 hrs., and drained
1/3 lg orange (or red) bell pepper
Juice of 1 lemon
1 t onion powder
1/2 t sea salt
1 T chili seasoning, or to taste (optional)
Water to just cover cashews

  • Combine all ingredients in the VitaMix (or a high-speed blender) and process until smooth.
  • Refrigerate for up to 1 week.

REJUVELAC WEEK: Day 2 and Day 3

REJUVELAC WEEK: Making Rejuvelac: DAY 2
In the morning, I poured out the soak water and rinsed the wheat, then drained it and upended the jars on the dish-drying rack.

In the evening, I saw tiny sprouts.  I rinsed, drained, and returned the jars to the dishrack.

REJUVELAC WEEK! Making Rejuvelac: Day 3

This morning, I saw little sprouts.  I rinsed, drained, and returned the jars, up-ended, to the dishrack.

This evening, I had nice long, spidery sprouts.  I rinsed, and drained, and started STEP II of rejuvelac:

  • I put a jar of sprouts in the VitaMix (you could also use a regular blender), covered them with 2 inches of water, and blended for about 30 seconds, until the grains were cracked, but not totally ground.
  • Then I poured the blended mix back into the jar, and poured 1 C of filtered water into the VitaMix jar, swished it around to catch the remaining grains, and poured it out into the Mason jar.  I saw some more grains left in the VitaMix, so I poured in another C of filtered water, swished it around, and poured all into the Mason jar.
  • Finally, I filled the jar to the neck with filtered water, put the mesh cap back on, and set it on the in the corner.


I repeated the steps for the second jar.

From here, I will stir the ingredients in the jars twice a day for three days, once in the morning, and once in the evening..

I am planning to make one jar of plain rejuvelac, which I want to use for making cheeze, and making a rejuvelac wine with the second jar.

If you want to think ahead:

RECIPES FOR CHEEZE & REJUVELAC WINES

FERMENTED AGED CASHEW CHEEZE

CHAMPAGNE REJUVELAC

REJUVELAC WINES

DAIKON CHEEZ BITES

DAIKON CHEEZ BITES

Ingredients:

Leftover cashew chedda cheez

Daikon slices about 2 inches wide and 3 – 4 inches long.

 

Arrange the daikon slices close to one another on a teflex sheet-covered dehydrator tray.

Spread a spoonful or so of the cheez on each daikon slice.

Dehydrate for 6 hours or so at 100 degrees.

Check the slices for dryness. If not completely dry, put them back into the dehydrator and continue to dehydrate until they are completely dry.

When the cheez bites are completely dry, remove from the dehydrator, eat some, and store the rest in a tightly sealed container in the refrigerator.

Remove the tray from the dehydrator, peel the cheez-covered daikon slices from the teflex and place them

 

I used a variation on my cashew chedda cheez recipe that has butternut squash and olive oil in it.

 

CHEDDA CHEEZ, TOO

1 C cashews, soaked 2 hours, rinsed and drained

1 med. red or orange bell pepper, seeded and chopped

1-1/2 C butternut squash, peeled and cubed

Juice of 1 lemon

1 T extra virgin olive oil

2 T nutritional yeast (optional, not raw)

1 t sea salt, or nama shoyu (or to taste)

6 T water

1 T garlic powder

1 T chili powder, or to taste (optional)

 

Place all ingredients in the VitaMix and process until smooth.

Use right away, or refrigerate for a firmer texture.

The taste of this chedda cheez is pretty much like the simpler one I usually make (1 C cashews, 1/3 lg. red or orange bell pepper, 1 T chili powder, 1 t onion powder, 1/2 t sea salt, juice of 1 lemon, water to cover cashews, all blended smooth).  I wanted to try it because it is a good way to use up butternut squash.

Both cheezes can be used as a spread, as a sauce, as a salad dressing, or as a dip.