quote="dstewart"]
spudkin wrote:changed my mind. it does not reheat well. poor texture.
Wait... changed your mind about what? Now you don't like the recipe, because it doesn't reheat well?
Does it still taste good the first time?
Broccoli rarely tastes good the second time heated...
I will say this--most of the recipes by chefs for this WOE are way too big. I don't think it's unusual for there to be only one or two (usually one, as in my house) person in a family or even among a crowd of 4, 6, 9 or up to 400 who eat no-added-fat, all-plant, no-oil, no-dairy. Yet the recipes in so many cookbooks and websites are "serves 6" or "serves 8." I like leftovers fine, but I get tired of a dish after maybe 3 servings, the original and twice on the leftovers.
So... I dunno, cut the recipe in half or a third (I know, it's not always practicale), and enjoy it once.
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Oh sorry... I just saw this. I didn't realize that I was leaving a cliff-hangar!
Anyway the texture issue was two-fold: I felt that the noodles were mushy and that the sauce became... hmm, hard to describe, but less creamy and more thick-goupy. The overall taste was actually relatively intact but I have a big problem with textures, so...
YES, I still LOVED it the first time, out of the oven. I tried re-heating it two ways: in the microwave and in the oven.
My thought about making it again in the future is to make 1/3 of the recipe (2 servings instead of six); put one in the oven to eat for that meal, and freeze the other serving pre-baking, to see if that would make a difference (e.g., thaw/bake at a later date, but it would be the first baking).
This particular cheese sauce does tend to solidify when it cools. I don't know of any that don't though.
veggie lover wrote:I don't have brown rice miso...only the mellow white miso. Do you think it will still work or do I need to go out and buy the brown rice miso?
Umm, this was my very first experience with miso, so I don't know. The author of the recipe did say to use more if using any other miso, and she indicated that any other than brown rice miso would be "milder."
KittyMcKnitty wrote:I'm wary of anything low-fat, vegan and "cheesy". I got some nooch and made a "cheese" sauce for my potatoes yesterday. God, it was awful. I was a cheese addict before this WOE, and unfortunately I have a good memory of what it tasted like. It did not taste like that.
I do like the nooch by itself sprinkled though.
I hear you. Before McDougall, I had started with Dr. Fuhrman's plan, which allows some nuts even in the weight loss phase (I've found I can't do that b/c if I eat some, I want A LOT) and was quickly taken in with the cashew-based nut saunces. I tried reiplicating with white navy beans, and maybe its because I hate beans, especially the texture, but that was awful (gritty...) and the taste didn't compare.
I've tried some other sauces using nooch that were supposed to taste cheesy and just didn't. This was my first time ever using miso and apparently its the secret ingredient to achieving a "cheddar" taste.
I will also admit, I continue to struggle with 100% compliance, so I had had SAD cheese just the day before. That was what impressed me most-- without the taste-bud reset time, I still liked this recipe. A lot. Everyones taste buds are different, of course.
