I was introduced to the "We Can't Say It's Cheese" products at my local health food store, For the Health of It. I was perusing the cool vegan products when I came across it; I like to look but don't typically buy any of them. I was studying the container when Ed, the owner, asked if I'd like to try some. Free food? Of course I'd like to taste it! He gave me a yummy garbanzo bean chip to dip in it, which was very good, too, but I digress. I was amazed at how good this "cheeze" spread was! I ended up purchasing the Hickory Smoked Cheddar-Style Spread. Sean didn't seem as impressed as I was with my new love. I practiced self-control & came home & only ate half the container. The next day, I ate half of the half that was left. All the while giving Sean ample opportunity to have some. Finally, the third day (okay, maybe it really was the second day) I polished it off! When I mention this spread now, Sean will say he didn't have a chance to eat any--whatever!

The biggest surprise to me? The main ingredient to this thick, creamy dream of a "cheeze" spread is oatmeal. Of course I saved the container as a reference to the ingredients used. I have since been playing around with a recipe, I have made it 3 or 4 times with great success. Saturday I tried to make queso dip or what I grew up calling Rotel dip; basically Velveeta cheese melted & mixed with Rotel tomatoes. This was the dip of my youth; I no longer make Rotel dip, but I must admit, if there is some at a party, I do have a dip or two or ten! I haven't mastered the consistency of the original Rotel dip, yet; but I was in a hurry to get to a cookout, so didn't spend too much time on it. I ended up pureeing the batch with the Rotel tomatoes with a plain batch; the result had a wonderful spicy, smokey flavor. I didn't hoover over the bowl as my husband did at the cookout(he has developed more of an "interest" in this spread since his first taste), but I do think that my "cheeze" was enjoyed by vegans & non-vegans alike (I came home with an empty bowl). Next batch, I'm adding fakin' bacon bits! They can't say it's cheese & neither can I, but we sure do love it at our house!

Labels: Blue Mountain Beach FL, Ed Berry, fakin' bacon, For the Health of It, oatmeal, personal chef, Private chef, Rotel, vegan cheese, vegan cheeze, Wayfare, We Can't Say It's Cheese

I love bacon...the crispness, the saltiness, the smokiness, the wonderfulness! However, I choose not to eat meat any longer & that means bacon, too. In the summertime one of my favorite things to eat is BLT sandwiches--I mean, I eat them year-round, but they are especially tasty in the hot summer months--Sunday afternoons with a BLT & fresh corn-on-the-cob, it doesn't get much better than that! I used to purchase a meatless bacon & cook it in the microwave & add to my sandwiches. But that is expensive & is processed. But then I discovered homemade bacon bits at justthefood.com; thank you, thank you, thank you, Joni Marie! Here is the recipe. I don't add the optional food coloring & instead of cooking in a skillet I bake them in the oven at 375-400 degrees on a well oiled cookie sheet & stir them every 15 minutes until desired crispness. I should add, they tend to get quite dark in order to get them really crunchy.

First I made some bacon bits to add to the BLT burger recipe on her site; they were great. Then I started getting all sorts of ideas on how to use them; aside from the obvious idea to add them to every single sandwich I ever make. I cooked brunch for my husband's family one day & made bacon cheese (nutritional yeast) grits as part of the menu. My sister-in-law's new husband, who isn't used to eating our vegan fares, loved the grits so much he wanted the recipe! (This photo is not the best of the grits, but it's all I've got.)





















Next, it occurred to me that I could go back to making this potato salad that I used to make many years ago that was unbelievable, but also unbelievably unhealthy. It was layers of new potatoes (you may know these as red potatoes), chopped green onions, shredded cheddar cheese, homemade ranch (I use the term "homemade" loosely in this reference, what I actually mean is mayo & sour cream mixed with the envelope of ranch seasoning), and of course, BACON! Yummalicious! So, I veganized this by making my own vegan ranch (for the record, I do not like the type of vegan mayo I can purchase in the area where I live, but once I jazzed it up into a ranch, I could actually eat it), I left out the cheese & added tons of my new love--fakin' bacon bits! It was to die for! Sometimes, when I think dishes are great, but then wonder if it's just because I am so used to eating healthy, I invite over Bala, my friend's husband who will eat anything & give me his honest opinion about it. This is just what I did with the potato salad--he asked for seconds & if I remember correctly, thirds, too! It was definitely a hit!





















Then I got to thinking about a dish that some people, particularly women, love--broccoli salad. I have never been a huge fan, but I wondered how it would turn out veganized. My version consisted of broccoli, dried cranberries, finely diced red onion, sunflower seeds, vegan mayo & the star of the show--fakin' bacon bits! We ate this, but again, we are not lovers of this salad. However, it was good, especially for the broccoli salad crowd.





















One night I made stuffed poblano peppers & at the last minute decided to sprinkle them with...you guessed it, fakin' bacon bits! I love these things!

For anyone who loved bacon in their past life, this recipe is so easy & yummalicious--you must try it! I make a double batch & keep them in an air-tight container on my counter--easy access at all times! If you try Joni Marie's recipe for these bacon bits & come up with more exciting ways to use them, please let me know so I can try them, too!

Labels: bacon, bacon cheese grits, BLT, broccoli salad, fakin' bacon, grits, Joni Marie, justthefood.com, potato salad, vegan broccoli salad, vegan food, vegan grits, vegan potato salad, vegan recipes