Food for Thought

Cooking Without Cheese

Three Angels Broadcasting Network

Program transcript

Participants: Marcella Lynch


Series Code: FFT

Program Code: FFT000006

00:01 What would your life be like without cheese?
00:03 Is cheese healthy or a no, no?
00:06 Stay tuned as we discover the answer,
00:08 and learn how to make non-dairy cheese dishes.
00:29 Hello, I'm Marcella Lynch.
00:31 Welcome to another episode of Food For Thought,
00:34 the cooking show that teaches God's eating plan
00:37 as enfolded through Scripture,
00:39 and through an understanding of God's other book,
00:41 the book of nature.
00:43 What would your life be like without cheese?
00:45 Do you have a block of cheddar, mozzarella,
00:48 jack or Swiss cheese in your refrigerator right now?
00:52 How long could you go without bringing cheese
00:54 of some kind home from the market?
00:56 Is it a staple in your house?
00:59 Is cheese a healthy food?
01:01 Should we or should we not
01:03 be eating it once, twice or three times a day.
01:07 Most fast foods include cheese.
01:10 Could you invite your friends to a party
01:12 without using cheese in some form or other?
01:15 You know, most casseroles are topped with cheese.
01:18 Sandwiches and traditional hamburgers
01:20 often include cheese.
01:22 Cheese and crackers are popular snack food.
01:26 Isn't it interesting when we stop to think about
01:28 how much cheese we use and take for granted.
01:31 Every culture uses cheese in popular dishes
01:34 around the world.
01:36 Americans create macaronian cheese.
01:39 Italians create lasagna and pizza with cheese.
01:43 Mexican enchiladas are smothered in cheese.
01:46 The French feature fondues and quiche.
01:50 Switzerland and most other European countries
01:52 serve sliced cheeses with crusty fresh breads
01:55 as the daily fare.
01:57 Most short order restaurants
01:58 serve grilled cheese sandwiches.
02:01 When one of our nation's favorite foods,
02:03 cheese, has been a popular and important food
02:05 for literally centuries.
02:08 Over 10 million tons of cheese are produced each year.
02:13 Its popularity is probably due to the variety of taste
02:16 and uses it has, and because some people
02:19 associate cheese with calcium.
02:21 With growing concerns in our nation
02:23 about osteoporosis,
02:24 many voices are advocating increased
02:27 dairy product consumption, including cheese.
02:30 As delicious and convenient to use as cheese is,
02:34 I decided a number of years ago
02:35 to learn to get along without it.
02:37 And here are some of the reasons
02:39 that bring this about.
02:41 First of all, many cheeses have significant levels of fat,
02:45 saturated fat and cholesterol.
02:48 Actually 70% to 75% of the calories
02:51 in most cheeses come from fat.
02:54 And the type of fat in the cheese
02:55 is about two thirds saturated fat,
02:58 which is known to elevate blood cholesterol levels.
03:02 And cheese also contains about 20 to 30 milligrams
03:04 of cholesterol per ounce.
03:07 Blood vessel damage can result
03:09 from cholesterol oxidation processes in the body.
03:14 Next, most cheeses are high in sodium.
03:17 The average level is 250 milligrams per ounce.
03:22 Salting is an important step of the cheese making process.
03:27 Thirdly, certain cheeses may contain
03:30 a variety of toxic chemicals.
03:33 If cattle are fed aflatoxin contaminated grain,
03:37 their milk will also be contaminated
03:39 with the aflatoxins.
03:41 And the cheese made from the milk
03:44 are also contaminated.
03:46 Some cheeses also appear to contain other potentially
03:49 cancer causing substances called mutagens.
03:53 The more a cheese is ripened or aged,
03:56 the more mutagens it is likely to contain.
04:00 Most cheeses are ripened or aged or cured
04:04 for anywhere from four weeks to two years.
04:09 Harmful chemicals in cheese include tyramine, histamine,
04:13 putrescine, cadaverine and others.
04:17 Such compounds have the potential
04:19 to affect the brain and the circulatory system
04:22 with such symptoms as migraine,
04:25 headaches, nausea, hypertension,
04:28 and cardiac palpitation.
04:31 Fresh cheeses that have not been aged
04:33 or ripened include cottage cheese,
04:36 and baker's cheese, and ricotta,
04:38 and also cream cheese.
04:40 And these unripened cheeses
04:41 are the best choices of cheeses to use.
04:45 Cheeses can be contaminated
04:47 also with the number of microorganisms
04:49 that can cause significant illness.
04:52 Such germs have accounted
04:53 for literally thousands of food borne epidemics.
04:57 And some of the most feared microorganisms
04:59 that can contaminate cheeses
05:01 are those of the salmonella family,
05:04 which can survive in cheese for long periods of time,
05:08 Listeria is another dangerous microorganism
05:12 that can contaminate cheese and cause serious
05:15 or fatal heart and brain infections.
05:19 Dairy products, in general,
05:20 are a concern for outbreaks of illness
05:22 caused by infectious agents.
05:25 Well, I'm here to show you today
05:27 that cheese is not an essential element
05:29 of our diet,
05:31 and it's not really a health food.
05:33 You're better off without it.
05:35 You can prepare delicious dishes
05:37 without cheese that normally call for cheese.
05:42 And so today, we're going to be featuring
05:44 again from our Cooking by the Book cookbook
05:47 some recipes without cheese.
05:50 And at the end of the show,
05:51 we'll give you the address where you can order the book.
05:56 Oh, hi, Pat. Hi.
05:57 Glad you're here to help me today.
05:59 We got a fun class coming up here
06:01 with some no cheese, cheese.
06:02 I know you too have eaten this way for a long time.
06:04 Right.
06:06 So the recipe is on page 147 of the cookbook.
06:09 And the part that's different than
06:12 you would normally make macaroni and cheese
06:14 is the cheese part.
06:15 So we're going to show you this nice dish of macaroni
06:19 and what we call cashew nut cheese,
06:21 and we're going to tell you how to make this.
06:24 And we're not going to put it together here
06:26 because a little later we're going to make
06:27 a similar cheese for a different recipe.
06:30 But basically, the ingredients for macaroni and cheese.
06:35 You cook the macaroni.
06:44 And that will cook for 15 minutes.
06:47 And then when you want to make
06:49 the cashew nut cheese in the blender,
06:51 the ingredients for that are...
07:19 Then when you get all of that stirred together
07:21 with the cooked macaroni,
07:23 you sprinkle the crumbs over the top.
07:25 And so the crumbs...
07:37 If you have some butter flavoring
07:39 just add a drop or two of that,
07:40 and it makes it almost taste like it's margarine
07:43 or cheese a little bit.
07:45 And you sprinkle that all over the top,
07:47 and you bake that in the oven for 30 minutes at 350.
07:52 And when it comes out of the oven,
07:54 then you have this nice dish of macaroni and cheese.
07:56 And I used to serve this to my children
07:59 in our family at home, and they'd say,
08:00 "What are we having for dinner today, Mom?"
08:02 And I'd say, "Oh, macaroni and cheese."
08:04 And they didn't know the difference,
08:05 they just thought they were eating macaroni and cheese.
08:08 It's really good, and it has zero cholesterol,
08:10 and it's all made from plant foods.
08:13 And so we'll just take this away, Pat,
08:15 and we'll talk about the next thing.
08:17 We're going to have a pizza today,
08:21 and I know everybody loves pizza.
08:24 So let's find our pizza recipe here.
08:27 Pizza always takes cheese, doesn't it?
08:30 In the cookbook on page 80,
08:33 we have the pizza recipe in with the bread chapter.
08:36 Because when it's bread making day,
08:38 you can just pinch off a piece of your bread dough,
08:41 roll it out with the rolling pin
08:43 the size of the pizza pan,
08:44 and you can just make a pizza for dinner that day,
08:47 of course, without any cheese.
08:50 But what I'd like to do today is to make the dough,
08:54 just a smaller amount of dough, so that it would be just
08:58 what we need for one pizza for today.
09:02 And we'll need a pizza pan, won't we?
09:04 I think we'd just like to show you
09:06 also today about milling the flour.
09:09 I'm going to make a whole wheat pizza.
09:11 And we call this dough whole wheat pizza dough.
09:38 So we're going to take some of our wheat here,
09:41 and we actually have a flour mill here,
09:43 and it's all set to go.
09:45 And every time you mill...
09:48 Pat, I need to draw a measuring cup,
09:50 maybe you can find me something here.
09:52 A whole cup?
09:53 Just a cup, it doesn't matter, we're just going to put
09:55 some of this wheat in the flour mill.
09:57 It just needs to, well, why?
09:58 I'll tell you, I don't want one that big.
10:00 So I'll just pour, it's okay, we'll just pour this in.
10:02 You just...
10:04 Every time you mill one cup of wheat berries,
10:07 which we call these sweet berries,
10:08 you end up with about one and a half cups underneath,
10:11 and the wheat is going to fly right into this canister.
10:38 Sounds like a plane is landing,
10:41 unwinding of the mill.
10:45 All right, here we have our freshly milled
10:48 whole wheat flour for the bread making.
10:50 And this time we're making the pizza dough.
10:52 So we just need to put
10:53 our ingredients in the bowl here.
10:55 And what we need today is a half a cup of warm water,
11:01 and a package of dry yeast.
11:04 So we're using the rapid rise active dry yeast.
11:15 And our directions here are to put a teaspoon of sugar,
11:18 that's for food for the yeast,
11:20 you can use a little honey or sugar
11:21 to help the yeast to activate
11:23 and grow a little faster, and quicker,
11:25 and to be a little fluffier.
11:28 And then we're going to add the oil, salt, and flour.
11:31 So again, it's a fourth of a cup of oil.
11:34 You can cut that back if you'd like to have less.
11:36 It just makes the dough just a little more tender.
11:39 And we also need to have a teaspoon of salt,
11:43 and a cup and a half of flour,
11:46 which we already have some milled ahead
11:48 and measured as a cup and a half here.
11:50 So we're going to just mix this all together.
11:53 And, Pat, I'll let you just take this out of the way here,
11:56 and we'll make room to...
12:00 Roll this out so that we can get
12:02 a crust ready for our pizza.
12:05 When you make pizza at home,
12:08 you need to pre-bake the crust first.
12:11 Because in the pizza parlors, when they make the pizza,
12:15 they have those ovens that they just slip the pizza
12:17 right off of a wooden pallet, right into the oven itself.
12:21 And so you need to get that crisp crust at home
12:25 by pre-baking and then drying it out a little bit.
12:29 We have a nice soft crust here.
12:31 We're going to need it
12:32 just a little bit to make it elastic.
12:34 Recipe says just a couple minutes
12:37 to make it stretchy and develop the elasticity in it.
12:41 And then we just need...
12:42 Pat, put a little flour here, so we can roll it out,
12:46 and it won't stick to the counter.
12:48 We'll go ahead and move our bowl out of the way here.
12:52 If you don't have a rolling pin,
12:54 you can just simply roll this out
12:56 and pat it with your hands into your round pizza pan.
13:00 And actually if you don't even own a pizza pan,
13:02 just use a cookie sheet.
13:03 It works just as well.
13:05 And then you can make it in pie plates,
13:09 and whatever flat things you have.
13:12 It's fun sometimes to have a pizza party
13:14 and let everybody make their own individual pizzas.
13:18 But this is a nice whole wheat pizza
13:20 that has all of the parts of the kernel of wheat in it,
13:25 so that it contains the fiber,
13:28 then the protein, the carbohydrates,
13:31 and everything all at once.
13:34 And in the pizza parlor, they bake the pizzas
13:38 right on the bottom of the oven.
13:41 And it makes a nice crisp crust.
13:43 So when you're a home,
13:45 we just pre-bake this crust first.
13:47 And then, after about five minutes,
13:49 we bring it back out of the oven
13:51 and put the toppings on it.
13:55 We need to just put a little of this no stick spray
13:57 on the pan so it won't stick to the pan
13:59 and we can get it out of the pan
14:02 easier afterwards.
14:04 So when you get it sort of stretched out,
14:06 then you can just finish it with your hand.
14:10 Just make your hands flat and start stretching it out,
14:14 and this will go right up the sides.
14:18 Now we're going to have pizza sauce we'll make for you,
14:21 and put all the trimmings, and we'll make the cheese
14:25 that we're going to drizzle over the top,
14:27 and it's going to be just a wonderful pizza.
14:31 It's a lot cheaper to make your own pizza.
14:33 Used to be, I thought pizza was a quick way to go out
14:35 and have something inexpensive, but it's not, is it?
14:39 It'd be $15 or $20.
14:41 All right, we need to pre-bake this
14:43 for about five minutes at 450, Pat.
14:47 And I'll let you take that,
14:48 and I've got one here in the oven
14:51 that's just coming out.
14:54 And we've pre-baked this one already
14:57 for five minutes, so that...
14:59 You see it's loose, and you can just...
15:02 Actually, you can make some of these
15:03 on bread making day
15:05 and finish it when it's time for dinner.
15:09 I think I'll put this here so that we can get all...
15:13 So the next part of this is to make
15:15 the quick pizza sauce that goes over the top.
15:20 So for our recipe for the quick pizza sauce,
15:23 let's look at the ingredients here.
15:51 All right, so we're going...
15:53 We already have the quick pizza sauce made,
15:55 and we did put some of this gluten vegetarian burger in it
15:59 that we made
16:00 in one of the other classes from...
16:03 It's the protein of wheat, and we've grounded up
16:05 in this quick tomato sauce is the next thing
16:08 that we want to spread right over this crust here.
16:11 Let's just be generous
16:12 and put the whole thing on here.
16:18 And smooth it all out
16:19 so that we can top it with our vegetables.
16:23 And the kind of vegetables that you choose to use
16:25 is totally your choice.
16:28 And if you have onion haters at your house,
16:30 you can leave the onions out.
16:32 I love onions, so I can put them in everything.
16:36 But there's nice vegetables like mushrooms,
16:40 I like sliced tomatoes on it also,
16:43 olives, bell peppers are nice.
16:46 All right, so we need to have...
16:49 You can slice by hand or you can be lazy
16:51 and let the machine do it for you.
16:53 We have here like a half of a bell pepper
16:55 we'll run through here,
16:57 and we'll have a piece of onion, we have olives,
17:00 we have mushrooms, so we'll just go put them
17:02 all through at once without stopping here,
17:04 and we'll just sprinkle them over here.
17:24 And that makes it very quick and easy.
17:28 Get everything ready.
17:30 I'll just give this to you, Pat, you know.
17:33 Just stir this all up here,
17:35 and if you have somebody that doesn't like onions,
17:38 you do them separately and make half of it
17:40 over here on this side.
17:42 We also have some sliced olives that we'll put on.
17:47 Just, you know, I like pineapple tidbits.
17:52 We have all kinds of things that we can put on,
17:55 zucchini is nice to put on pizza.
17:57 So we'll think we have a little more than we need here,
17:59 Pat, I'll just stop at that right now.
18:03 And here we have a few other things
18:05 that we're using to garnish.
18:07 Olives, of course, are favorite with most people.
18:13 And if you like bean sprouts, they can go on a pizza also.
18:18 And I've been dehydrating things
18:20 from my garden,
18:21 and I have a lot of dehydrated tomatoes.
18:23 They're kind of fun to put around
18:26 on top of your pizza also.
18:28 Right, so we'll make the sauce
18:29 that we're going to drizzle over
18:31 to take the place of cheese now.
18:33 And this is kind of an interesting thing,
18:35 you're probably going to wonder
18:36 who ever thought of these sort of ingredients
18:39 that would go together to taste kind of cheesy,
18:43 but it really is nice.
18:45 So let's see here, I'm going to show you
18:48 the ingredient list first here called cashew pimiento cheese.
19:14 And that's to give that cheesy type flavor, right?
19:18 So we're going to put that one cup of water
19:22 in the blender and followed by all of the other ingredients.
19:26 Here we have the cashew nuts,
19:29 and we have the nutritional food flakes,
19:33 we have a little oil,
19:35 lemon juice helps to give it a little blender flavor
19:39 that's what we need for the cheese,
19:42 our seasonings here, we have the salt,
19:44 and we have our garlic and onion powder,
19:48 and salt here.
19:52 And if you want to know the truth,
19:54 I usually stop with one jar of pimientos,
19:57 and you can do both of them
19:58 if you like a real reddish kind of a cheesy look,
20:01 but I like to just use half the amount.
20:03 And, you know something if you don't have the pimientos
20:05 or if they're too expensive, just use red bell peppers.
20:08 Sometimes in the summertime
20:10 when I have red bell peppers in the garden,
20:11 I just chop them up, and freeze them,
20:13 and use those for my pimiento cheese sauce.
20:16 Right, so we're going to whiz this all up
20:18 till it's smooth and creamy.
20:57 You want to give that cashews time
20:59 to get whizzed up real smooth in there.
21:02 And I usually wash the cashews
21:03 because they're kind of a little bit dirty,
21:08 well, they're not dirty, but they've been handled,
21:10 let's put it that way in foreign countries
21:12 sometimes where they're raised, where there are made, right?
21:17 So we have this cheese sauce,
21:19 and you just drizzle that over here
21:21 according to how much you think is nice.
21:24 And this bakes in the oven.
21:26 I'll let you take that, Pat, doesn't that look nice?
21:29 And this will be at 425
21:35 for 12 to 15 minutes.
21:37 So don't forget that it's the first five minutes
21:39 is for just the crust by itself,
21:42 and then you bake it again for 12 to 15 minutes.
21:45 And that's whole wheat pizza without the cheese.
21:49 And Pat was telling me about a nice recipe
21:52 that she makes that I want her to show this to you,
21:55 it's called melty cheese.
21:56 And she uses it to put over nachos,
21:59 and to drizzle over vegetables.
22:01 And now she's agreed to demonstrate that for us.
22:04 Pat, so you need the blender too, don't you?
22:07 Right, there's a clean one there.
22:08 Is there a clean one here?
22:09 Okay.
22:11 Right there.
22:12 This is similar to the recipe
22:14 that Marcella just demonstrated.
22:15 I like to go through the ingredient list with you.
22:18 I'm going to go ahead and put the cashews in here
22:20 and tell you a little trick that I do.
22:22 The recipe calls for two cups of water
22:25 but I'm not going to put it all in.
22:48 So I think we're ready now.
22:50 In one trick with the cashews
22:51 is you put just enough water in to cover the cashews
22:55 because if there's a lot of water in there,
22:57 they just swirl around
22:58 and they don't get smooth as quickly.
23:00 We're going to make some noise now.
23:17 I usually like to blend them two minutes,
23:19 but I think you don't want to listen
23:20 to the noise that long.
23:22 So we're going to go ahead, put in the cornstarch.
23:25 You don't have to worry about cornstarch being lumpy
23:27 when you do it in the blender.
23:30 And again, this one has the food yeast.
23:32 Food yeast is 50% protein
23:34 and full of all kinds of B vitamins.
23:37 We have the garlic salt,
23:40 regular salt, onion powder.
23:45 And this one has quite a bit less lemon in it,
23:47 it has a tablespoon, but you might actually enjoy it
23:51 with two tablespoons according to your taste,
23:54 and we're just going to whiz it up,
23:55 and then we're going to cook it and pour it over nachos.
23:58 And I think you need the pimentos there.
24:00 You're so right, thank you.
24:02 We want to make it look like cheese.
24:03 It gives lots of color.
24:07 Thank you.
24:37 Okay, now we just have to cook it,
24:38 and I'm going to let Marcella share some things with you
24:41 about other kinds of cheese while we're cooking this one.
24:45 All right, let me just move a few things here,
24:48 so we can get ready to go here.
24:53 We're going to just share with you a recipe
24:55 for mock parmesan cheese.
24:56 That's really neat to keep on the table.
24:59 I keep it at home in a shaker.
25:01 This is a mixture of some interesting ingredients that...
25:05 Well, it doesn't taste exactly like parmesan,
25:08 but it's a nice substitute.
25:18 And you can toast the sesame seeds
25:20 in the blender, I mean in the microwave
25:22 or you can toast them in the oven
25:24 or on top of the stove in a dry skillet.
25:37 And this is the ingredients for the mock parmesan,
25:40 and you just keep it handy so that you can shake it out
25:42 on to things like that.
25:45 We just have on display here
25:46 also some of the non-dairy cheeses
25:48 that are available in the supermarkets.
25:51 This is one that's like mozzarella,
25:53 and you can get the light cheeses,
25:55 and the cheeses that look like cheddar,
25:57 an arch kind of cheddar substitutes.
25:59 You can actually grate them and use them on the pizza
26:02 and at different times like that when you like to too.
26:06 And, Pat, I think we'll just go ahead
26:09 and use some of this other cheese here
26:12 to drizzle over there
26:13 'cause we're just getting a little short of time here,
26:16 and let's just drizzle this over to show that...
26:19 When you get that cooked, it looks prettier,
26:22 and you can just drizzle the cheese
26:24 over the nachos.
26:28 These are the baked tortilla chips,
26:30 so that there's no fat added to them.
26:33 Okay, Pat, you think you could give us
26:35 a little summary of what you've done there.
26:37 Yes, this cheese sauce has gotten nice and thick now.
26:40 But I like to do when I'm going to have nachos
26:42 maybe for the evening or the next day,
26:44 as I do all the blending,
26:45 and I put it in a jar in the refrigerator.
26:47 You need to use it while it's hot,
26:49 and then you can pour it over vegetables or nachos.
26:51 Nachos are always fun in the evening,
26:53 especially with kids.
26:54 I like them too.
26:55 Everybody does. Thanks, Pat.
26:57 I appreciate you showing that to us.
26:59 And we're just happy that you tuned in today.
27:02 And I've had a lot of fun.
27:03 And it's fun to try to create things
27:05 without cheese that tastes good.
27:07 We hope that you'll remember that this program is sponsored
27:11 by the Three Angels Broadcasting Network.
27:13 And we do appreciate your prayers
27:15 and your financial support.
27:17 And we hope you'll join us again next time
27:20 for more Food For Thought.
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27:30 the cookbooks you've seen used on this program.
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Revised 2018-10-18