Yes, I have finally defrosted my pound of Teese (which I had actually bought in the spring, but froze for a later use) and made some delicious dishes with it! Though I'm sure you've heard it before from many other bloggers, let me tell you that Teese is the best vegan cheese I've ever had by far- it's so melty and tangy that I have to resist topping everything I make with it.
The first thing I made with my Teese was a panini full of fresh summer vegetables. I sauteed some onion, chopped artichoke hearts, and slices of yellow squash just enough to cook them through. I even made my first homemade roasted red bell pepper for this panini! I don't know why I haven't roasted bell peppers before- they're so easy and way more delicious that the jarred ones. Anyways, back to the sandwich. I layered all of the veggies and some sliced Teese on one slice of bread and topped them with some fresh basil that my brother and I are growing in our garden, and then slathered the other slice of bread with a garlicky sweet mustard sauce I made earlier (no real recipe- just some spicy brown mustard, Veganaise, agave nectar, and roasted garlic). Thanks to my panini press, this sandwich turned out perfectly crisp and all of the layers really blended together, with the fresh basil and sweet bell peppers still standing out more than the others. Everything tasted so fresh and wonderful and the Teese added that extra melted goodness that made this panini special. I can't wait to think of how many other types of paninis I can whip up now!
The next dish I decided Teese would be perfect for was the Bean and Corn Tortilla Lasagna with Avocado from ED&BV (I was inspired by Dreena Burton's post on her blog featuring this dish.) While mine didn't turn out quite so photogenic, it certainly was everything I hoped it'd be and more! While I was curious about the avocado layer being baked into the lasagna, I was making this for my family and I knew that warm avocado may be too different for them so I just made some guacamole to top the lasagna instead. I'm officially addicted to this dish- the spices were perfect and the crunchy tortilla chips on top created such a contrast in texture. Of course, the Teese really shined through here because of the tangy flavor and my parents couldn't even tell it was vegan cheese on top (which is always a good thing since vegan cheeses have such a bad reputation). The portion of this lasagna are HUGE, but not too filling, and my only complaint was that I didn't have more leftover! My mom and I were starving and both went back for seconds (and maybe thirds....)- hey, I told you this was addictive. And, yes, I did serve this with more corn on the side, but I had just gotten home from work and was feeling lazy so I think it's okay!
Finally, I made some refried beans, green bell pepper, and Teese quesadillas on a whole grain tortilla with a big ol' dollop of peach mango salsa on the side. Yum! While I find cheeseless quesadillas perfectly satisfying, these ooey gooey ones were quite a treat. The Teese melted really quickly and got a little too melted because it oozed out the sides of the quesadillas when I cut then, but I didn't mind and just licked it all off! Believe it or not, I still have about half a pound of my Teese left so expect to see it reappearing in some more meals I'll be making :)
NYC Vegan Cookbook
1 day ago