Monterey Jack Uncheese

~ from The Ultimate Uncheese Cookbook

Verdict: F

Comments: Agar agar has become my arch-enemy. A very disappointing follow-up to the Colby Uncheese from last week, except this time white instead of orangey. Equally gelatinous and I followed the directions/measurements even more carefully after last week's mishap. I've come to realize, however, that even were it NOT so spam-like in its gelatinosity, I still don't think I'd be able to get enthused about it since it has a very overpowering and pungent cashew-flavoring to it. I think this may be the end of my block-uncheese experimentation--time to move on to ooey gooey fake-grilled cheeses for next weekend. Not to say that all the block-cheez recipes are bad--a vegan friend of mine made the brie, and it was fantastique, though I suspect this is partially because cashews are just a sub-ingredient on this one instead of the main ingredient (and due to her mad cooking skillz).

Sweet Potato Chili

*Note to self--must figure out how to take more flattering food p0rn pictures that don't resemble those taken of the Loch Ness monster.


~ modified from a recipe from The Great American Detox Diet

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 medium red onion, chopped
1 roasted red pepper (placing them in a paper bag for Step 6--instead of a bowl with saran wrap--also works wonderfully), chopped
5 cloves roasted garlic, mushed up
a few smidgens of salt to taste
1 large sweet potato, cut into 1/2-inch cubes
Zest and juice of 1 lime
1 28-can diced tomatoes
4 15-ounce cans black beans, rinsed and drained (or 6 cups freshly cooked)
1 jalapeno chile pepper, seeded and chopped (next time I'd use 2)
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon cocoa powder
multiple dashes of cayenne pepper until spicy to your liking

EXTRAS:
cashews
1 lime, cut into wedges
1 cup chopped cilantro leaves, washed and dried

1. Warm the oil in a large pot over medium heat and add the onion, red pepper, garlic, and salt. Saute until soft, about 4 minutes.

2. Add the sweet potato and lime zest, and cook until potatoes are close to soft, continuing to stir occasionally (took mine about 25 minutes or so--but I suspect they were larger than 1/2 inch chunks). Revel in the most glorious scent of roasted red pepper and sweet potatoes wafting from your pot.

3. Add the tomatoes, black beans, jalapeno, lime juice, cumin, chili powder, and cocoa, cayenne pepper (to taste), bring to a simmer, cover, and cook for 10 minutes.

4. Serve with cashews, chopped cilantro, and lime wedges for garnishing. (Urge folks to use them all, especially the lime juice--so tasty.) Also serve with a side of homemmade cornbread (that is the recipe I used, though I wasn't wholly impressed by it).

Serves 6.

VERDICT: Definite A. My family loved it as well--my brother said, "I don't even really LIKE black beans or chili, but I ate it all!"

Banana Sunflower Seed Cookies

Recipe: HERE

Verdict: A

Comments: Squishy nuttiness and nannery goodness.