In between all the professional cooking I do, there is also all the household cooking I do, which includes, of course, food I like to eat. Once in awhile I embark on a very special veganizing project as shown here. I ain’t gonna lie. As long as I have been vegan (about ten years now) I have not forgotten the flavor of fine, aged cheese.
I chose THIS RECIPE for its simplicity. It’s not a science project like some I have read. It is straightforward and the wait time was only overnight. The result is very much like the real deal…which led me to veganize another old favorite of mine: blackened Gorgonzola steak with jalapeños. I know, what a crazy combo, but it was oh, so delicious back in the day.
I picked up a package of Field Roast Hand-Formed Burgers (the absolute best vegan burger, in my opinion) and pressed it out as flat as I could. Dusted it with blackening spice and seared it in a hot pan. Then I topped it with thick slices of this lovely vegan Gorg and a sprinkle of jalapeños. Heaven!
We make a ricotta sub using firm tofu to use in dumplings or lasagna. Hard to tell its not dairy!! I’ve never dreamed of doing a Gorgonzola. Will have to make this for the next wine party dish. Thanks for sharing!
This is such a flavorful, creamy cheese and like I said, really easy to make. I would love to see your ricotta recipe, Shannon. And we are all still waiting for that Caesar Vinaigrette recipe!!
In the draft folder, Melanie, like so many others! As soon as I shoot a photo of the salad to put with it, I will post, hopefully soon We’re overdue for Italian night. 😀
I never had gorgonzola, but I must admit I am totally addicted to Skye Michael’s recipe! Would you say it’s close to the real thing? Nevertheless, this recipe is amazing. That steak-gorgonzola combo seems like a punch of flavors in the mouth! Can’t wait to see what else you’ll try with this!
Thanks for stopping by Marie! I’d say this recipe is pretty darn close to the real thing. It’s kind of addictive in its own way!
This sounds really intriguing, I never thought of a blue cheese substitute.
The veined cheese were always my favorite and I do miss them so!
I was intrigued by the Gorgonzola recipe until I saw it was made with tofu. Unfortunately I cannot eat any soy products. 😞
You must log in to post a comment.