Black Bean Burgers

Snacks & Appetizers
  Cheeze Ball, Original Flavor
  Cheeze Ball, Smokey Cheddar
  Granola Bars (Peanut Butter)
  Jalapeno Poppers

Beverages
  Vegan Hot Cocoa

Meat Alternatives
  Bean Sausage Patties
  Vegan Meatballs (Isolated Soy Free)
  Spicy Vegan Hot Wings
  Lentil Loaf
  Faux Fish (Low Fat)
  Salisbury Steak (Low Fat)
  Vegan Swiss Steak
  Vegan Crab Cakes
  Oats & Rice Sausage

Salads
  Italian Pasta Salad
  Perfect Potato Salad (Low Fat)
  Broccoli Salad

Soups, Stews & Chowders
  Winter Roots and Greens Stew
  Herbalicious Butternut Soup
  Quick Chili (Low Fat)
  Southwestern Vegetable Soup (Low Fat)
  Brunswick Stew
  No-Beef Stew
  Lentil Soup (Low Fat)
  Vegetable Soup
  Split Pea Soup

Sandwiches
  Roasted Shiitake Burgers
  Grain & Garden Burger
  Garden Hoagie
  Best Burger (Soy Free)
  Barbecue Sandwich (Soy Free & Fat Free)
  Vegan Pan Bagnat

Side Dishes
  Potatoes Au Gratin
  Easy Deluxe Baked Beans
  Summer Squash Sizzle
  Vegan Stuffing
  Low Fat Onion Rings

Main Entrées
  Thai Stir-Steam
  Mariachi Macaroni
  Mushroom & Lentil Stroganoff
  Eggplant & Zucchini Casserole
  Zucchini Bow Tie Pasta
  Vegan Spinach Lasagna (Low Fat)
  Vegan Cornbread Stuffing W/ Gravy
  Creamy Shell Pasta With Spinach
  Chick Pot Pie
  Bean & Vegetable Skillet
  Roasted Potatoes & Carrots W/ Mushrooms
  Cheezey Spinach & Mushroom Pockets

Breads
  Whole Wheat Banana Nut Bread
  Half Whole Wheat Biscuits
  Whole Wheat Corn Bread
  Breakfast Muffin
  Half Whole Wheat Pizza Dough

Spreads, Sauces, Dressings & Dips
  Hearty Spaghetti Sauce
  Velvegan Nacho Cheeze Dip (Low Fat)
  Tartar Sauce (Low Fat)
  Vegan Mayo (Low Fat)
  Chick Spread
  Pizza Sauce, Thick & Hearty
  Pizza Cheeze, Mozzarella Style
  Barbecue Sauce (Fat Free)
  No-Chicken Broth

Desserts
  Ultimate Low Fat Brownie Cookies
  Low Fat Peanut Butter Cookies
  Low Fat Oatmeal Raisin Cookies
  Low Fat Chocolate Chip Cookies (Hydrogenated-Free)
  Cool Mint Chocolate Pie
  Arsenic Lace Cookies
  Hoot Owl Cookies
  Devil's Food Cake
  Chocolate Cake
  Apple Pockets
  No-Roll Pie Crust
  Vegan Pumpkin Pie
  White Cake
  Chocolate Vegan Ice Cream




Cheeze Ball, Original Flavor



My goal was to make a vegan "cheese" ball that contained no hydrogenated oils or isolated soy protein. After many months of experimentation, it's finally done! The blended almonds, tofu and pine nuts create a velvety texture and taste that closely resembles that of real cream cheese. It was hard to get a mix of ingredients that would form a ball but also taste good. What amazed me was that it actually wound up tasting better than the real thing!

Making a cheese ball has always been a favorite tradition of mine during the holidays and I'm so happy that I've converted that tradition into something vegan and healthy. The best thing about this recipe is that you don't even have to turn on the stove!

Servings:16. Per Serving (1 Tbsp): 115 Calories, 10g Fat, 3.25g Carbohydrates, 4g Protein, g Fiber, 1g Sugar.





  • 1 Cup Slivered & Blanched Almonds
  • 1/4 Cup Pine Nuts
  • 1/2 Tsp Salt
  • 1 Tsp Sugar
  • 1/3 of a 14 oz Block of Firm Tofu (refrigerated kind, well drained)
  • 1 Tsp Red Wine Vinegar
  • 1 Tsp Lemon Juice
  • 1 Tsp Canola Oil
  • 1 Tsp Onion Powder
  • 1 Tsp Fresh Chives (optional)

  • 3/4 Cup of Finely Chopped Walnuts (to coat outside)




Place almonds and pine nuts into a food processor with the salt and sugar and blend until it's ground up for about 2 minutes or until clumps start to form.

Measure 1/3 of a block of tofu from a 14oz block. It's important to use firm tofu. Silken or extra firm will not work. An average block of tofu is about 4.5 inches long, so measure 1.5 inches off. Drain tofu in a strainer by smashing and pressing firmly. Using a clean dish towel to soak up some of the water helps too. It's important to get as much water as you can out.

Now add the tofu to the almond and pine nut paste that's already in the food processor along with the red wine vinegar, lemon juice, canola oil and onion powder and blend about 2 minutes. Mixture should resemble extra thick mashed potatoes.

Remove the blade from the processor and with a spoon mix in chives.

Spray a bowl and a square of plastic wrap with no stick spray. Pile mixture into the bowl and cover with plastic wrap. Place in fridge and Let this chill for at least 5 hours or overnight. It will get very firm and can now be shaped into a ball and rolled in chopped walnuts to coat. If you lightly oil your hands it will keep it from sticking to your hands while you roll. Now it's ready to be served with your favorite crackers.

Printer Friendly Version




Here are some variations on the same recipe. Just leave out the chives and add:

rosemary_pepperBlack Pepper & Rosemary

1/2 Tsp Rosemary (fresh and finely chopped)
1/2 Tsp Cracked Black Pepper

Coat with pine nuts or walnuts.

pineapple_bacobitsHawaiian

1 Tbsp Baco Bits
1 Tbsp Finely Chopped Pineapple (well drained)

Coat with pecans that have been lightly coated with maple syrup and toasted until crispy on a cookie sheet sprayed with non stick spray in a 200 degree oven.




Want to know what others thought about this recipe? Would you like to comment on this recipe? Go to the Cheeze Ball, Original Flavor blog entry.




 
 
  Copyright 2008 My Vegan Cookbook