Sunday, April 12, 2009

Home-Made Vegan Mozzarella that Melts!

Blog Readers: I swear I have not abandoned you. I started out deciding to take a week vacation due to a scheduled family trip to Las Vegas, and I usually cook my recipes over the weekend. My lady and I piled into my trusty VW Golf, heading East in hopes of instant wealth, quality sinful fun and free vodka. Note delicious vegan food was not mentioned, as almost everyone in Vegas eats meat-fried-meat. Anyway, we were having an amazing time...albeit I was a little bitter because everyone else seemed to be winning money except myself.

On Sunday, we headed over to the Rio because they offer a $10 voucher for their slots. The catch is that you have to use it on slots that are at least a $1 value. We grab some food first, then secure our vouchers. I wander over to the bar for a strong mid-day libation, then notice:

HOLY SHIT! MY I.D. IS GONE!!

Let me dissect the deeper meaning here: I look no older than 14. For the first 2 days in Vegas, I was carded at least 20+ times per day. Without and I.D., I was reduced to drinking fruit punch in the hotel lobby...and a wasted $10 free voucher! The Jew in me was raging. I start freaking out. I run about 15 circles around the casino, crawling under stools [that people were sitting on] and reaching between slot machines. I check with the Security desk. No such luck. In a state of utter despair, I leave my number at the lost and found, then go outside to mope on the staircase.

Then, by some stroke of magic, my lady exchanges a few words with the Customer Care desk, and my ID is radioed back to safety. Exhausted and still slightly drunk, I thank her profusely.
"Let me just use up my voucher here, then we can go back to our hotel and take a nap."

I run back inside, throw my voucher into a $1 slot, but I accidentally hit the "Bet All" button. "Dammit!" I scream. As if the day could really get much worse. I hit the "Spin Reels" button, and all of a sudden, $$$$$ flashes across the screen. I had hit the goddamn jackpot. Quite an ending to a dramatic day.

And it couldn't have come at a better time. I'm gearing up for a move to West Hollywood, which is the other contribution in my life to blogging sluggishness. Hopefully, I'll be settled in my new kitchen with the next week or two, and I can be back to business as usual.

I also have a new puppy! She's a Jack Russel/Chihuahua mix, and she's adorable :)


Enjoy this recipe, kids. Don't be afraid of the cost of Agar. I cook all the time, and I've yet to go through the entire bottle I bought about a year ago. I can't wait to get my hands on some Carrageenan and really go to town.

Home-Made Vegan Mozzarella

Ingredients:
  • 1 package Extra Soft Silken Tofu
  • 1 cup MimicCreme
  • 1/2 TBSP Kosher Salt
  • 1 tsp Garlic Powder
  • 1 tsp Rice Vinegar
  • 4 tsp Agar Powder
Place Tofu, MimicCreme, Kosher Salt, Garlic Powder and Rice Vinegar in a blender or food processor, and blend on high until it's a completely liquid consistency. Place the mixture in a small sauce pan, stir in the Agar Powder, and allow to sit for 5 minutes.

Bring the contents of the sauce pan to a boil over medium heat, stirring occasionally. Then remove from heat and pour immediately into a baking dish. Smooth over the mix as if you were making a batch of brownies, then place into the refrigerator for a few hours until completely set.

Use as you would any of your favorite vegan cheeses. It shreds, slices, and even does my taxes ;)


65 comments:

Ricki said...

That sounds like some holiday!! But first: YOUR PUPPY IS ADORABLE! Okay, now that's out of the way--congrats on the jackpot (Whoah!). And the cheese looks great--I'm not scared of agar, but don't use mimicreme. Do you think coconut milk would work?

Gina said...

Holy wtf, you actually won the jackpot? Like, a lot? That's awesome!

If this cheese seriously melts, I love you, that sounds so cool. Not to mention I bought some agar powder a few months ago and have yet to even crack into it!

Foodeater said...

1. I have been fortunate enough to taste Ms. Shaggy's mozzarella and can attest to the fact that it was very tasty and totally passes for the real thing.

2. Your puppy is so cute I might have to eat it.

Alicia said...

Nice! (The jackpot, the puppy and the cheese) If I can't find Mimicreme here can I sub something else?

Mihl said...

Wow, the jackpot? That's fantastic. Homemade mozarrella cheese sounds like another jackpot but I, too, have no access to mimicreme.

Jes said...

Holy crap, that cheese does melt! And holy crap about the jackpot (and somehow them finding your ID)!

quarrygirl said...

i wanna meet your puppy!!! so fucking adorable.

i'm relieved to hear you found your id...and won some money. talk about a turn for the better.

ooooh and yes that cheese is the bomb.

VeganView said...

I have never read your blog before now, and I love it! Besides all that awesome passover goodness, I need to try that home-made mozzarella. I will be keeping up with your blog from now on. :)

Adriana said...

Woman, you're busy! Only you would make your own vegan "cheese."

PS, the pups... Kyut!

Alisa - Frugal Foodie said...

Wow Jenn, that looks amazing!

I ♥ puggies said...

Your new puppy is adorable, congratulations! I loved the Vegas story and I'm glad everything worked out. Thanks for sharing the cheese recipe!

Tami (Vegan Appetite) said...

The puppy is adorable, the cheese looks amazing...and I love the happy ending with the jackpot!

Hope your move goes smoothly.

Foodeater said...

I would be ok with a name like Dogeater knowing it was in honor of your tasty puppy!!! ;)

Oh, and don't think I didn't try the chicken paramagiana (at That's Amore) ... just wasn't able to get a good photo fit to print. It was off the hook!

chris said...

awesome puppy! could you give the brand name of tofu? i have a box of mori nu soft silken, but i've never seen extra soft silken. thanks. i would love to make my own cheeze!

Anonymous said...

It's about time you posted again. I have been sitting at my computer for the past 16 days since you last posted desperately awaiting. Lo and behold here you are posting about cheese. Melting cheese.
I want to melt this hott cheese all over my hottttt body 4 ur pleazure.

Vegyogini said...

I can't wait to try this! However, I need to be enlightened about extra soft silken tofu; I've never seen it.

Thank goodness you found your ID and even better that you hit the jackpot! Congratulations!

Let me know if you need any help with the move. Oh, and your new puppy is so adorable!

JennShaggy said...

Dear Anonymous AKA Leigh...
I anxiously await the day you rub this "hott cheese" all over your "hottttt body" for my personal enjoyment. Please send photos to:

Veganize It World Headquarters
c/o Jenn Shagrin
525 Broadway
Santa Monica, CA 90404

Melisser; the Urban Housewife said...

Wow, check you out! Jackpots, moving, puppies, faux cheese?!

Guess what? I'm coming to town next week & expect to see you! Can Strummer meet your pup?!

Joi said...

Your puppy is adorable!!!

miss v said...

first, i was stoked about the cheese. then i was enamored with with new puppy and totally forgot about awesome cheese. does ms. adorable have a name? i promise i won't try to dog-nap her, although i totally want to.

ps - i buy my agar at the asian market and it's like $1.79. soooo cheap. although i suck at cooking with it... but that's a good tip so people aren't afraid of the cost. :)

Anonymous said...

any advice for using agar flakes?

miss v said...

cute name!

i've used agar powder and flakes before. they aren't catastrophes, but i usually feel like it could have been better. i'll keep trying - this is a recipe i'd like to make!

SAA said...

first of all, take claim to the pup, yes she is a triowned dog (i'm not taking the ass end) :) second it was the MEXICAN SECRECT UNDERGROUND MAFIA OF RIO that got your id. thank them, and my coworkers for teaching me spanish. :) <333

JennShaggy said...

Anonymous:
I have only used Agar Powder...I've heard the flakes aren't as effective.

Sarena Shasteen said...

Your puppy is adorable! Good luck on the move! I can't wait to try this cheese...I have wanted to try a cheese recipe for awhile now!

Cherry Zombie said...

Hello, What is the weight of the tofu? About 8 ounces or 16 ounces?
That looks tasty :)
Merci
Cheers from France,
Cherry Zombie

Nick Marshall said...

Cherry Zombie,
I think the most common silken tofu in the US is Mori-Nu:
http://www.morinu.com/product/tofu.html
So one package would be 12oz. (340g).

Veganista said...

what is MimicCreme?!

JennShaggy said...

Veganista:
It's a vegan heavy cream substitute...

http://store.foodfightgrocery.com/mimiccreme.html

Christopher said...

I see they sell sweetened and unsweetened MimicCreme. I'm guessing you used the unsweetened?

Christopher said...
This comment has been removed by the author.
The Compassionate Hedonist said...

You have no idea how excited I am! I am dying to make my old Eggplant Parmesan, I used to use the bufala milk kind, but, you know, ew! Now I can try this with an almond parmesan and I'm back in business

electrobunny said...

Hey sorry if this is a silly question. The cheese looks great! Does it store well, how long can you keep it for? Would it freeze well? Thanks :) Seren

lbaron220008 said...

a few people asked about substitutes for mimicreme, but I didn't see any answers; would silk soy creamer work? I looked at the ingredients for mimicreme and they include almonds and cashews, so would some blend of almonds, cashews, and water work?

JennShaggy said...

lbaron220008:
Shoot me an e-mail at veganizeit@gmail.com, and I'll go over some of the alternatives with you.

tofuandcollards said...

Does this cheese harden like dairy cheese as it sets?

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Kate said...

I make a heavy cream substitute in my Vitamix. I usually start out with equal parts raw cashews and water, and then just keep adding water until it is the right texture/consistency. Super easy-you can add sugar to use it as an ice cream base. Freakishly close to the real thing...

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faerydustpixy said...

I do not know what I did wrong! I followed the entire recipe to the letter but it did not come out right at all. It did not melt, and it was just a crumbly texture like soft tofu. Although it tasted very good, it was more of a feta than a mozzarella for me.

relansat said...

something like my wife prepared this past week. true, it melts in your mouth. is extremely good


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Tobemeghan said...

I am excited to find this recipe. I have been a vegetarian for 10yrs and a vegan for a few months now. Something that I REALLY miss is cheese especially mozzarella. I can't wait to try this recipe but was wondering if there was any substitute to MimicCreme. There aren't any stores in my area that carry it and paying shipping makes it to expensive for my budget. I have been reading about it, would almond milk work or sightly thickened almond milk (or soy for that matter). I make my soy milk and it is quite thick.

Thanks for the great recipes!

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Vegan Cosmetics & Beauty said...

Hi- I realize this is an older post, but I have a question- did you use the vacuum-packed silken tofu, or water-packed? They are significantly different sizes, so I am wondering how I should adjust for that. Thanks!

Joelle said...

Well, I didn't do such a good job on this. = ( I tried my own mimicreme. I'm going to guess that was the problem because everything else was the same. It tastes good, but it still seems to have a bit of a tofu texture; it didn't firm up enough to slice or shred = (

cgvegan said...

Mine didn't melt, tastes good but went crispy in the oven. I made my own mimic creme too- is that the problem? I'd appreciate any suggestions!

Suenell said...

I too was confused with the "mimic creme". What IS it? Can I make my own with soy milk powder & water?

Loulou said...

I also wonder if i could use any other cind of vegan cream? soy-cream? or other cashew-cream? or like someone wrote: use mixed nuts and water? thanks for awsome recepie!

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Grege Porcus said...

Hello,

I followed this recipe completely, except that instead of this 'mimicreme' I made my own cashew nut cream.

I am not getting a texture like yours look in the photo.
I use agar agar powder.
The turns from liquid to something kind of stiff yes, but I could definitely not shred or slice it. It is exactly like a pudding texture. It gets a shape, but easily falls apart and you can spoon it like pudding.

If anyone have any ideas why this could be, I'd be glad to hear them.

Regards
Niels

Grege Porcus said...

Also, it didn't melt which was. It was actually a bit like cottage cheese, which wasn't too bad at all, but not what I intended.

Corrine "Corky" Mickelson Fanning said...

My sister sent me a recipe that has mozzarella in it, so I googled and found your recipe for Vegan mozzarella. I was tickeled until I tried to find the creme stuff.http://www.mimiccreme.com/

Now what do we do?