At the end of April, with the contents of my fridge and pantry, I whipped up this unusual pasta dinner. First, I grated half a package of Teese mozzarella. Then, while I cooked a pot of quinoa elbow pasta, I soaked half of a bag of Soy Curls in boiling water. Once the Soy Curls had soaked for about ten minutes, I drained them and sauteed them with about half a bottle of Follow Your Heart Balsamic Spicy Barbecue Sauce over medium heat until heated through. When the pasta was al dente, I drained it, returned it to the pot in which I'd cooked it, then tossed in the Soy Curls and Teese, mixing well. Served very hot, this meal was spicy and creamy; good for an off-the-cuff meal.
The Saturday after my birthday, our vegan friends had a potluck birthday party for me and a fellow vegan Taurus. My contribution was a layered dip using my remaining Teese. In a glass 8"x8" pan, I spread a can of Trader Joe's refried black beans with jalapenos, the second layer was a package of Teese Creamy Cheddar-Style Sauce, the third was two cans of rinsed and drained black beans, the fourth was a package of Mild Nacho-Style Teese Sauce, and I topped it with a package of Teese cheddar that I shredded. I covered the pan with a sheet of aluminum foil to transport it to the party where I put it in a pre-heated 350-degree oven for 20 minutes. After 20 minutes, I removed the foil and returned the pan to the oven for another 10 minutes to melt the top layer of Teese. Served with tortilla chips, this was a fantastic potluck contribution! I will definitely make it again.
Thank you to Chicago Soy Dairy for providing me with Teese for experiments. I understand that there is a new formula of Teese that melts better and stretches. Since one of our local vegan-friendly pizza places carries it, I'm looking forward to trying it soon!
