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 have been cooking for clients a lot this week, you know my real job as a personal chef. So not too much cooking on the home front, at least not too much interesting cooking. Sean cooked one night, so that was a nice treat; we went out with friends one night, another treat. Last night my mother-in-law came for dinner; I wasn't feeling too great when it came time to plan & shop for dinner. I had some pinto beans soaking, so we had simple beans & brown rice last night. However, I did make some quick bread for dessert, white chocolate oatmeal bread.

My original thought was to use chocolate chips, until I realized I didn't have any. My sister was visiting from France back in the spring; when she visits she normally brings everyone small gifts. Mine & Sean's gift was a bag of chocolate bars; nothing fancy, nothing from one of those ridiculously expensive shops in Paris where they place your chocolates in a box & tie it with a ribbon, just chocolate from the local grocery store, I believe. But, they were amazing, all the same! All different types, hazelnut, crème brûlée, and others that I can't recall since we (okay, mostly I) ate (okay, devoured) them months ago! Anyhow, there was one white chocolate bar. I am not a white chocolate fan, so it was still left in the bag on the shelf. Last night, in my search for some sort of chocolate to put in my bread, I found the lone, last bar. I decided to send it home with my mother-in-law for her to give to my sister-in-law. But I thought I should at least taste it before I parted with it. What I had not noticed before is that on the package there was pictures of coconut next to the white chocolate, evidently indicating that it contained coconut. This white chocolate was amazing! It had crunchies in it & was so smooth & coconuty! I decided to ditch my original plan of goodwill--I would hoard my last chocolate bar, keep it all to myself! But first I would use a little in my bread. Thus the creation of white chocolate oatmeal bread.























White Chocolate Oatmeal Bread

2 cups whole wheat flour
1 cup oats
1 cup sugar (I always use Sugar in the Raw)
2 t. baking powder
1 t. baking soda
1/2 t. cinnamon
1/2 t. salt
1/2 cup nuts
1/2 cup white chocolate chips or cut into small pieces (as was my case)
1 3/4 cups soy milk
2 T. lemon juice or vinegar
2 T. milled flax seed
1/4 cup melted margarine

In a bowl mix the soy milk with the vinegar & set aside.

In another bowl mix flour, oats, sugar, baking powder, baking soda, cinnamon, salt, nuts & chocolate.

To the soy milk add the milled flax seed & the melted margarine.

Add the wet to the dry & mix well.

Bake in a well greased 9x5 loaf pan at 350º for approximately 50 minutes or until a knife inserted comes out clean. Enjoy!

Now, I have no idea if my white chocolate was vegan because I did not go to the trouble of looking up the translation of all the ingredients, being that they were written in French. The bread was moist & delicious! However, I must say, I was not able to taste the white chocolate too much; I probably should have added more white chocolate, but then I would have less to eat later! I think next time I will go back to my original plan make it with Ghirardelli semi-sweet chocolate chips instead, in hopes of more flavor. But this loaf will not be wasted. In fact, I think it may be calling my name right now....

Labels: chocolate, chocolate bars, chocolate oatmeal bread, France, oatmeal, Paris, personal chef, quick bread recipe, vegan bread, white chocolate