Friday, 30 October 2015

The Uses for Vegan Cheeze Sauce are Endless

Can you see the baked potato hiding under the piles of
broccoli & cheeze sauce?
My oldest daughter wanted mac and cheese on the weekend so I directed her to my Vegan Cheeze Sauce recipe.  With little effort, she whipped up a huge batch of mac and cheeze which fed us for lunch and this week's cold lunches for school.  With a side of coleslaw and a large dollop of homemade baked beans, it's a pretty tasty meal.

Did you know that cooking your pasta and then cooling it, substantially reduces the glycemic index of the pasta?  Further small studies have shown that the GI of pasta is reduced even more after reheating the pasta from cold.

Cooking & Cooling Pasta Changes Starch Quality To Cut Calories & Fat

After pulling together a delish mac & cheeze, we held back about a cup of the remaining cheeze sauce to use as topping for stuffed potatoes.  The kids absolutely love stuffed potatoes and I have never seen them eat broccoli so fast.

Finally, I was looking for something different to put on my sourdough toast so it dressed my afternoon sourdough toast snack.  It took me back to my childhood love of good old Cheez Whiz.  Don't judge me for thinking wistfully about Cheez Whiz; you know you used to love it too;0.

I'm thinking of using the vegan cheeze sauce recipe in a black bean layered taco dip for Halloween.  I have no doubt it will be yummy!

If you haven't made my Vegan Cheeze Sauce recipe then give it a go.  If you prefer a less tangy version then add the lemon juice slowly to taste.

Sunday, 25 October 2015

Is Your Bakery Sourdough Bread Really Sourdough?

Hi everyone!  I know it has been ages since my last post but life has gotten a little busy and I haven't had time to share my slow food cooking and baking experiences.

My weekly routine always includes some form of sourdough feeding and baking and our family now only eats homemade sourdough bread exclusively.  I do have more recipes to share and stories to tell but it may be some time before I can put it all down on paper to share with you.

Homemade traditional sourdough white with a hint of whole
grain flour.
In the meantime, have a look at this video shared on a Facebook group, to which I belong, that is dedicated to sourdough making around the world.  Is your bakery sourdough bread really sourdough? Many people spend extra dollars buying what they believe to be authentic sourdough bread when in fact it is typical commercially produced loaves with a sour flavoring such as citric acid, a pinch of sourdough powder, and or vinegar.

Does your country regulate labeling on sourdough products to ensure you are getting an authentic product?  If you aren't making sourdough yourself, then ask your baker if your sourdough bread is made traditionally with at least an eight hour ferment and contains no commercial yeast.

Did you know that sourdough bread has a lower glycemic index (GI) than regular bread?  Have you heard that sourdough bread, that is fermented for at least eight hours, is lower in gluten than regular bread? Sourdough bread also is more easily digestible than quicker rising breads and has a longer counter life than regular homemade bread and one that rivals commercially produced breads containing preservatives.

Let's get back to traditional methods of preparing our food.  Happy sourdough eating everyone!