Tangy and/or creamy ingredients, although not identical to cheese, can add that "special something" that cheese provides. In sandwiches, using mustard or hummus can satisfy cheese cravings. On pizza, marinated green olives, artichoke hearts, or sundried tomatoes are very good.I've been keeping a food journal so I can talk more in depth with my dietician about being a better/healthier vegetarian - and maybe working up to becoming vegan.
I've been noticing my issue, as did the doc. that I eat a lot of cheese, and I was doing well the first couple weeks but when I was down on funds I find myself grabbing cheese or using it to cook with.
Other than that I guess I've been doing a real good job. I've tried new recipes, and I've cooked things I've never cooked before.
Has anyone some asvice on cheese part of the diet? I've tried vegan cheese, and it's good - but I don't always have it around.
Thank you - sounds like some good replacements for what I was askingTangy and/or creamy ingredients, although not identical to cheese, can add that "special something" that cheese provides. In sandwiches, using mustard or hummus can satisfy cheese cravings. On pizza, marinated green olives, artichoke hearts, or sundried tomatoes are very good.
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True - I don't really mean to, but then I do - very used to including it with so many things, but I am trying.Don't buy cheese, that way you don't have it at home to use.
Cheese with egg whites/veggy burgers or pizza.I used to be a huge cheese lover, but stopped buying cheese about two (or more - can't remember) years ago now and don't miss it at all anymore.
I very occasionally get vegan cheese - but mostly I don't like it. Instead we use other things to do similar jobs. David3 makes some good suggestions. On pizza I use dairy-free pesto, marinated artichokes, olives, marinated mushrooms. On pasta we use pangritata (poor man's parmesan). In white sauce, I use nutritional yeast and mustard.
Where do you mainly use cheese - what kinds of recipes?
