Wanted: recipe with mozerella
#305082 - 04/16/07 09:08 AM
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Natalia82
Reged: 03/22/07
Posts: 83
Loc: Holland
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Ok, i just bought my first soy-mozerella and im a bit weary how to use it and if it will taste good. Does anyone wanna share one with me that they think would be a great first try that will get me over the scaryness of soycheece (being a former addict of normal cheeses).
Thnx  ,
Natalia
Edited by Natalia82 (04/16/07 09:10 AM)
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I would start off with something that doesnt use the mozza as a main ingrediant. I really like the mozza I have but, if there is too much in the recipe it tastes funny to me...
I would make a favorite pasta dish, or pita pizzas, tuna melts, and sprinkle the mozza on top so that you can definitley taste it but it won't over power...
then go from there adding in more and being more creative
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Hmm, sprinkle that means you have stuff you can sprinkle?
Only sort i can get around here is Tofutti Mozzerella slices. So ill try to cut them then I did eat it today (cause something went wrong with my dinner) but like you said, it tasted funny to me.. So it might be i took too much.
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Only thing I've found good for the Tofutti slices is having a grilled-cheese sandwich. The good thing is, the cheese does melt (takes a while though) so maybe it would be good in a cheese-dip or a cheesy pasta sauce. However, the taste is a little off, so I wouldn't use it as the only source of taste in a sauce or dip. Try finding something that also uses spices to mask the flavour.
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Kat
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that sucks about your dinner...lol
I was able to find a pre-shredded mozza called veggie shreds, and it comes in a green bag. It's genius. I have also seen a block of mozza but havn't tried it because of the convience of the shredded stuff...
If you cna find the shredded stuff I highly reccomend it...
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Thnx, ill try that soon Im moving soon and i hope that maybe there they will have soyparmesan (which i cant get here at all!) and another version of soy mozzerella
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I love portabella pizzas with soy or rice mozzarella! It's also great melted on zucchini and eggplant creations. I find that incorporating robust flavours masks anything "odd" about the fake-cheese (i.e. onions, garlic, spices, herbs, etc.).
I haven't tried it on lasagna yet, I confess.
Kate, IBS-D.
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