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and without the need for cashews or culturing some time ago i ran across martine s groundbreaking recipe for vegan steamed rice cheese at lowcarb vegan net vegan steamed rice cheese i tried it right away it was easy to make and tasty but it was made with white rice flour which is not particularly low glycemic and i have to eat low glycemic so back in 2019 i got a notion to use some sort of bean flour instead along with some high resistant starch potato starch and it worked beautifully i added more nutritional yeast along with some miso for a fermented flavor and onion powder and garlic granules even better my far away australian facebook friend fran p was also working on such things and we shared our successes and failures i hoped and still hope to make a cheese that melted but i m still working on that but in any case one day i got the idea to grate this very firm tasty cheese and it seemed to me to be a delicious and much less expensive alternative to commercial vegan parmesan products in this latest version i boosted some of the flavor components and it s even better my husband was even slicing it and eating it out of hand i m working on some other versions of this type of cheese but i wanted to share this one with you right now because we re so pleased with it let me know what you think printable recipe bryanna s new updated steamed vegan parmesan low glycemic high in protein and fiber nut free soy free april 23 2021 makes enough to fill at least two 142g shaker jars low fat option i have made this cheese with no oil using 1 cup 1 1 2 tbsps water and it turned out just fine but may not melt as well this very tasty cheese is high in protein from bean flour and is low glycemic it s also a great source of resistant starch which acts as a soluble fiber potato starch not the same thing as potato flour btw is also very high in resistant starch and makes for a very firm cheese suitable for grating or pulsing in a food processor see https bit ly 2pjhau9 for info on resistant starch which improves insulin sensitivity lower blood sugar levels reduces appetite and has various benefits for digestion ingredients 1 1 3 cup 124 g chickpea flour note i ve tried several bean flours and this works best 1 4 cup 41 g slightly packed down potato starch not potato flour 1 cup water 1 4 cup melted refined coconut oil preferably fair trade organic 2 tablespoons olive oil 1 1 2 tsp salt 1 tablespoon dark miso note dark miso gives a more fermented flavor than the white variety 1 1 2 tsp smooth dijon mustard 1 tablespoon lemon juice or sauerkraut juice 1 4 cup nutritional yeast flakes 1 tsp onion powder 1 tsp garlic granules steps 1 pour 2 cups of water into your steamer pot instantpot or pressure cooker equipped with a flat steamer basket in the bottom 2 place all the ingredients into the jar of your blender and blend until it forms a completely smooth milky mixture without lumps or visible oil droplets this is the pyrex mold that i use lined with cooking parchment 3 pour the cheese mixture into a greased or parchment lined pyrex metal or ceramicmold choose a mold that will hold 2 cups with about 1 2 inch of head room place the mold onto the steamer basket i fold a long piece of aluminium foil lengthwise into a wide strip and use it to lower the mold onto the steamer basket this makes it easier to remove the hot mold from its close quarters after it s cooked too 4 steam the cheese for about 45 minutes or 25 minutes on steam function in instant pot or pressure cooker release pressure in the instantpot or pressure cooker after cooling down for about 20 minutes use the aluminum foil to lift the hot mold out of the pot onto a cooling rack after the steaming the cheese will still be a bit soft don t worry it will firm up once it cools if a thin layer of water dripped onto the cheese from the pot s lid drain this off carefully let the cheese cool to room temperature and then cover it and put it into the fridge overnight to firm up once it is firm you can release it from the mold and store it in a lidded container for a week or so or you can freeze half of it well wrapped the cheese tastes best if you leave it to firm and develop flavor for a day or two before eating you can grate the cheese on a box grater if you wish but i use a food processor i cut the block into small squares and place them in a food processor pulse until they are chopped and then process until it looks like commercial grated parmesan scoop the resulting granules into two shaker bottles i have used two 142g earth island followyourheart vegan grated parmesan style cheese shakers but you can just use some clean dry jars and scoop it out or if you prefer cut the block in half process one half and freeze on half well wrapped for grating later ps i keep most of my grated parm in the freezer only leaving a small amount in a jar in the refrigerator and refilling as needed enjoy posted by bryanna clark grogan at 10 31 am 9 comments monday february 15 2021 homemade low sodium low glycemic asian cooking sauces it s been a long long time since i posted i ve mostly been cooking from my own books and files as well as some old favorites on my bookshelves and as those of you who still follow me may know i ve been altering my diet to according the vicissitudes of aging i love asian cooking but i am following a lower sodium diet as well as a low glycemic one very little sugar and only low glycemic carbohydrates you can check out some of my past posts on this subject checking out sodium and sugar content on the labels of the bottles of soy sauce and other commercial asian sauces readily available in supermarkets and specialty stores was quite a shock my first challenge was soy sauce i have used kikkoman soy sauce for years but at 960mg of sodium per tablespoon i knew that i would have to make a change soy sauce is one of the oldest condiments in the world originating in china it has a meaty rich flavor which adds body to many western meatless recipes it is an essential for meatless cooking kikkoman makes a variety called less sodium soy sauce which contains 40 less salt than ordinary soy sauce with no loss in flavor and it is widely available in grocery stores i love asian cooking but i am following a lower sodium diet as well as a low glycemic one very little sugar and only low glycemic carbohydrates you can check out some of my past posts on this subject checking out sodium and sugar content on the labels of the bottles of soy sauce and other commercial asian sauces readily available in supermarkets and specialty stores was quite a shock i figured that i could make my own low sodium soy sauce since the small bottles of kikkoman less sodium soy sauce are expensive and i can t find larger bottles in my area i figured that i could somehow make my own and low and behold i found an easy recipe online at https thewoksoflife com low sodium soy sauce and had all the makings for it ps for your information many folks use a product called bragg s liquid aminos instead of soy sauce mistakenly believing that it contains less sodium than ordinary soy sauce or tamari or shoyu other terms for soy sauce but the truth is that bragg s actually has the same amount of sodium per tablespoon as ordinary soy sauce and since bragg s not a fermented product it has a less complex flavor so you often use more of it the serving size for the bragg s product is only half a teaspoon containing 160 mg of sodium the serving size listed on the kikkoman soy sauce bottle is 960 mg for 1 tablespoon and 6 half teaspoons of bragg s makes 1 tablespoon so it s the same amount of sodium with less flavor easy homemade lower sodium soy sauce mix 1 2 cup regular soy sauce 1 2 cup chinese dark soy sauce which i happened to have in my cupboard and 1 cup water that s it makes 2 cups regular kikkoman soy sauce contains 960 mg sodium per tablespoon and dark soy sauce contains 870 mg per tablespoon by mixing these two soy sauces with the water you have a full bodied tasty and very inexpensive lower sodium soy sauce at 457 mg sodium per tablespoon the second sauce that i attempted was thai sweet chili sauce we don t use it as often as soy sauce of course but it s great to have around to serve with my thai style corn fritters shallow fried or baked it s also good for dipping chunks of crispy of fried or air fried tofu soycurls seitan vegetables etc or for adding to many types of asian stir fries that call for some sweetness and chili heat there are many homemade versions of this delicious spicy sauce online but i put together a quick and easy mixture using agave syrup for the sweetener because it is much lower on the glycemic index than sugar though you should not overdo any type of sugar bryanna s not so sweet thai sweet red chili sauce makes about 1 3 4 cups mix together in a small saucepan 1 2 cup un salted rice vinegar 1 2 cup water 1 2 cup agave nectar 3 tablespoons vietnamese chili garlic sauce 1 1 2 tablespoons low sodium soy sauce bring this to a boil then turn down and simmer for about 5 minutes remove the pan from the heat then stir in 1 tablespoon potato starch mixed with 1 tablespoon cold water this will thicken the mixture quickly store in a jar or bottle in the refrigerator the third sauce that i made this morning is a version of chinese vegan stir fry sauce this is not the same product as chinese vegetarian oyster sauce or chinese mushroom stir fry sauce i plan to work on that one soon but just a little bit can add good flavor to a marinade or veggie stir fry bryanna s homemade vegan multi purpose chinese stir fry sauce males 1 1 4 cups whisk in a small saucepan 1 2 cup lower sodium soy sauce see above 1 2 cup low sodium vegan chikn broth or veggie broth 1 tablespoon cornstarch 1 tablespoon agave nectar or your favorite sugar sub 1 tablespoon grated fresh ginger or a bit of ground ginger a good dash of garlic granules 1 tablespoon of dark chinese toasted sesame oil 1 tsp un salted rice vinegar bring to a low boil then turn down to a low simmer and cook until thickened allow to cool off then store in a tightly covered jar or bottle in the refrigerated enjoy posted by bryanna clark grogan at 4 16 pm 0 comments older posts home subscribe to posts atom click this image to visit my author page for my books and reviews photo by scott hurlbert subscribe to posts atom posts all comments atom all comments honored to be included on this list join me on facebook bryanna s facebook page i haven t had time to change all my recipes that call for vegan margarine i am slowly trying to update them but i am now using my palm oil free vegan buttah instead just so you know i m practising what i preach i haven t bought margarine since december 2011 printable recipe pages i have been in the process of adding printable recipe pages to my past blog posts but it s taking a long time thanks for your patience followers links http www vegkitchen com with nava atlas and many guest chefs should we use bottled water are there alternatives dr neal barnard s program for reversing diabetes book with recipes by bryanna clark grogan pdf file about the program photos of my kitchen is bragg s really lower in sodium than soy sauce you might be surprised the wondermill for grinding your own whole grain flours vegetarian beginner forum my cookbooks cappuccinos with homemade soymilk and other non dairy milks the dark side of meat and dairy fran costigan the diva of dairy free desserts http www theveggiequeen com blog http veganzestforlife blogspot com http blog fatfreevegan com vegetarian resource group blog virginia messina vegan rd blog http vegan com http kitteekake blogspot com http bittersweetblog wordpress com http www veganappetite com http veganunplugged blogspot com http www veganheritagepress com http veganplanet blogspot com http hungryvegan blogspot com http vivelevegan blogspot com http peterreinhart typepad com http www artisanbreadinfive com feedjit feedjit live blog stats subscribe to this blog via email enter your email address delivered by feedburner subscribe to this blog subscribe to bryanna clark grogan s vegan feast kitchen 21st century table follow veganfeaster see my books on my amazon author page about me bryanna clark grogan vegan since 1988 author of 8 published vegan cookbooks and contributor to several others including the latest book world vegan feast published in august 2011 vegan heritage press bellydancing mother of 4 stepmother of 2 grandmother of 5 girls and 2 boys great grandmother of 1 boy https www facebook com bryannaclark grogan if you would like to share any of my recipes with others or on a forum or another site let me know and please credit me my website or blog and the book the recipe appeared in if i note that in the recipe you are welcome to link to this page from your site thanks contact me at bryannaclark grogan facebook com bryanna clark grogan view my complete profile my latest book world vegan feast 1st edition click book cover to read reviews link to over 100 photos below see over 100 photos of recipes from world vegan feast http tinyurl com pqzz8qy 2nd edition of my book world vegan feast click book cover to order reviews at http tinyurl com qxk5prj link to over 100 photos of recipes from wvf above this blog listed on 101 leading sites for healthy vegan eating blog archive 2024 3 october 2 norte americano style vegan lucuma ice cream time to retire from my blog the vegan feast kitchen march 1 2023 2 june 1 february 1 2021 2 april 1 february 1 2020 6 october 1 april 1 march 2 january 2 2019 12 november 1 august 1 june 1 may 3 april 1 february 3 january 2 2018 17 november 1 october 2 september 2 august 1 july 1 june 1 may 2 april 2 march 2 january 3 2017 17 december 1 november 1 october 1 september 1 august 1 june 1 may 3 april 1 march 3 january 4 2016 24 december 1 november 2 october 2 september 1 august 1 july 2 june 2 may 2 april 1 march 3 february 4 january 3 2015 37 december 2 november 3 october 4 september 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