As I mentioned a week or two ago, I received 2 types of Chicago Soy Dairy's Teese to play around with. This past week I did something with my Mozzarella style. I had some cremini mushrooms to use up and also had some Gimme Lean sausage on hand, so I decided upon Baked Stuffed Mushrooms with Sausage & Mozzarella. I didn't follow it exactly. I didn't have green onions and I didn't use any faux Parmesan (even though I had some...I think I just forgot to put it in). I didn't have Italian Seasoning, but had the separate ingredients and I may have added thyme. What I love about this recipe is that it allows you to input how many servings (which for this recipe equates to how many mushrooms you have) and then it changes the recipe for you so there's no thinking "hmm, what is 2/3 of 1.5 teaspoons?" They do all the work for you!) Also, I added some s & p.
I didn't love this recipe, but I did like the mozzarella Teese! I noticed that the more I used, the better it tasted! If I used this recipe again next time I would use less sausage and add some bread crumbs. Oh, and more mozza Teese!
Yesterday, I made another dish with the mozzarella Teese. I had no recipe this time and just used up the veggies that were going bad in my fridge with some marinating tofu also needed usin' up. The tofu had been marinating in tamari, water, sage, rosemary and nooch. I sauteed some leek, garlic, red bell pepper and the tofu in olive oil and after it was done cooking I grated some of the mozza into it and stirred it up. I put a piece of Good Seed bread in the toaster oven with a couple slices of the mozza, then plated it up, piling the tofu/veggie mix on top. I enjoyed this quite a bit! Next time I would add more mozza and perhaps some kind of gravy. Yum!
I definitely think this is the best mozzarella vegan cheese I've had so far! I look forward to making a panini sandwich with it with some pesto and summer-fresh tomato!