Posts filed under ‘pasta’

Finally got my paws on some Daiya “cheese”!

This past year, I’ve been reading article after article on a new faux cheese product called “Daiya“. It melts. it stretches. It tastes just like cheese.  Or so the rumors loomed.  With so many people singing its praises, and with VegNews awarding it “2009 Product of the Year”, I was determined to see what all the fuss was about.  To my dismay, despite the overwhelming publicity Daiya has recieved, their products are not available at Canadian grocery stores just yet (even though Daiya’s factory is in North Vancouver!).  But last week, fate led me out to New West where I got my cheese-starved hands on a 5 Lb package at Karmavore.  Oh. My. God.  It’s a miracle product!  Absolutely delicious, and performs just like cheese in every single way!

Perhaps even more impressive than the way Daiya performs is the ingredient list: so, so simple!  No crazy chemicals or weird food-like substances…and better yet, it is free of all of the most common allergens: soy, wheat, dairy (duh), and nuts!  Incredible!

The very first thing I made was a grilled cheese sandwich…Yes, it was enough to make a grown woman cry.  I immediately called my mom to get the Mac and Cheese recipe that my sister and I grew up on.  With a few veganizations, here it is.  I promise you it will stand up to all your deepest cheese desires!

Sarah and Laura’s Favorite Macaroni and Cheese

  • 2 Tbsp Earth Balance margarine
  • 3 Tbsp flour
  • 1/4 tsp salt
  • 2 C. Nondairy Milk
  • 1 1/2 C plus 1/4 C grated Daiya cheese (Italian flavour)
  • 1/4 tsp.  vegan worchestershire sauce
  • 1/4 tsp dry mustard powder
  • 2 C. dry macaroni
  • 1/4 C. breadcrumbs

1. Preheat oven to 350.  Boil pasta in salted water until almost perfect al dente, strain.

2. Meanwhile, whisk together a roux from the melted margarine, flour, and salt over medium heat.  Gradually add nondairy milk.  Add worchestershire sauce and mustard powder.  Stir in Daiya and remove from heat.

The sauce was so good, I wanted to eat it as a cheese bisque!

3. Stir together pasta and sauce, pour into an ungreased casserole dish and sprinkle with breadcrumbs.  cover with the reserved 1/4 of Daiya cheese.  Bake for about 15-20 minutes, until top begins to brown slightly.

It took all of my willpower not to eat the whole thing at this point...somehow, I managed to get it in the oven before I ate it all.

4.  It is pretty rich, so a salad goes perfectly.  (Yeah, tofu dogs were kinda silly, but childhood nostalgia got the better of me.)


[EDIT] If you want to try Daiya, There are 3 Vancouver restaurants that have added it to their menu: The Naam (Kitsilano), Bandidas Taquera (Commercial Drive), and Rebellious Tomato (North Van).  If you don’t live that close, you could try ordering online, but it could be expensive….I’m not sure when it will be available to the general public, as Daiya is focusing on a retail strategy that starts with restaurants.  The good news is that rumors say it should be on grocery shelves this spring!


In other excitement- I signed up to be a taste tester for Edible Flours, a vegan/allergy-free bakery that is gearing up to open a storefront in Vancouver…Look at the goodies they delivered to my house this morning!

Clearly, it has been a decadent and exciting week for me in the food department.  With the beautiful spring weather and the determined Olympic spirit here in Vancouver, I am setting out on a Raw Food Adventure…99% raw for 7 days!  It is something that I have been wanting to do for a long time- my body needs a break from sugar and gluten….yes, and probably too much Daiya, lol 🙂

Stay tuned for Day 1!


Food for Thought:

*Breast Cancer Awareness? What does that do? Breast Cancer prevention.

*New documentary “Forks Over Knives” claims degenerative diseases can be reversed by rejecting animal-based foods.


February 22, 2010 at 9:03 am 6 comments

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