Hey there Daiya wanna be my boyfriend?

Have you heard of Daiya? If you have- it is awesome right!?! If you haven't... just wait... it is delicious, nutritious, and makes you no longer miss cheese. I have a food crush on it (hey, Daiya, what's up... wink wink)

Daiya is an amazing substitute for cheese. Currently, it is offered in mozzarella, cheddar, and pepperjack shreds. Here is the short list of why I love it- it stretches, it melts, only 90 calories in 1/4 cup, no cholesterol, no trans fats, no preservative, soy free, gluten free, and it tastes great! And most importantly- it is chef approved! (I have brought home a lot of imitation products in the past that have gotten a range of reactions from a simple um no thanks to a louder um what the heck is this supposed to be because it does not taste like something people are supposed to eat)

I have tried it on: pizza, nachos, quesadillas, and grilled cheese so far.I use it just like cheese except I don't leave it cooking in the oven as long as I do regular cheese. I loved cheesy dishes- they were amazing! But they are not cruelty-free, they are very fatty and obviously, not part of a vegan diet. So when I found this I was like- saaweeet!

I found some great recipes that I can't wait to try it with:
Recipes from Daiya's website (you can filter for vegan and lactose free) 
Vegan Breakfast Burritto from Happy Healthy Life
Usually Vegan's Vegan Gnocchi Mac 'n Cheese
JL Goes Vegan's Quinoa and Daiya Burger

I will post other recipes as we try to incorporate it into other dishes that get the seal of approval!

It even is in some products like Tofurky Vegan Cheese Pizza, Amy's Gluten Free Macaroni and Cheese, NuLife Foods, and Gardein Chick'n Good Stuff.

Shut up- Fried Risotto Balls on the Pacific!

Stop it. Just stop it.

I could write an entire blog devoted to my love of fried risotto balls. I won't but I do want you to know that it is possible.

For a few years we lived in Boston and my best friend and her husband still live there and every time we go there I have to visit Coppa. If you haven't been there it is amazing (for vegs and non-vegs alike!).

Coppa brought me my favorite food of all time- fried balls of risotto. They are fluffy, creamy, cheesey, starchy, and deliciousy. Seriousy.

Well I have looked everywhere for these suckers and one fateful night they appeared to me- as if the answer to my hope that my night at Greens Restaurant would turn around.

Word on the street tells me that these babies are called Arancini and are said to have originated in Sicily in the 10th century and are usually filled with meat sauce, tomato sauce and peas or something like that.

Coppa called it like it is and I refuse to acknowlegde a name better than "fried risotto balls."

While feasting on these amazing treats from the gods my chef says, "These are so easy to make, we should make them when I get home."

Um what?

I love him.

The Time Saving Secret- Loose the measuring cups and spoons?

I think I may have unlocked the secret to the stress created by home cooks.

Unless he is cooking pastries, breads or desserts, I have never watched my husband measure anything. Nothing. No thing. 

When you're getting ready to make dinner for the family, or appetizers for a party, or host a dinner party- you're stressed. What if you don't have all the right ingredients? What if you put too much salt and not enough garlic or worse (gasp!) too much garlic and not enough salt? What if. What if. What if. You carefully measure everything that is going to go into a meal and then wait patiently, literally watching the pot of food, hoping that you followed all of the directions carefully.

But, watch a professional chef cook and they are all about the 'feeling' or whatever macho way they describe how they know when to add more spices and seasonings. They aren't concerned with the fact that they don't have tarragon and therefore cannot make the recipe. They find a substitute, and work with what they have, knowing that the end result will be delicious- even if it's not exactly what is pictured on the recipe card or the cookbook.

So save yourself some time and stress and know that your food will come out well. Taste as you go and enjoy the process. You have had countless meals before this one. You have measured out countless recipes before this one. So trust yourself and your ability to add a pinch of salt rather than 1/8 of a teaspoon (how silly of a measurement is that!). If I didn't learn this simple thing- living with a chef would be a nightmare for an OCD personality like me.