"Certainly man by nature was never made to be a carnivorous animal, nor is he armed at all for prey and rapine, with jagged and pointed teeth and crooked claws sharpened to rend and tear, but with gentle hands to gather fruit and vegetables, and with teeth to chew and eat them."
---John Ray, Founder of English Botanical and Zoological Science

Recipes from the Vegetarian Society of Utah

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Gooda Cheez - Recipe #102
Author:	The Ultimate Uncheese Cookbook by Jo Stepaniak
Ingredients:	3/4 c. water 1/2 c. chopped carrots 5 T. agar flakes or 1 1/2 T. agar powder 1/2 c. chopped raw cashews 1/4 c. nutritional yeast flakes 3 T. sesame tahini 3 T. fresh lemon juice 1 T. Dijon mustard 2 t. onion powder 1 t. salt 1/2 t. garlic powder 1/2 t.dry mustard 1/4 t. turmeric 1/4 t.paprika 1/4 t. ground cumin
Directions:	Lightly oil(not necessary - it gives away easily without oiling the dish) a 3-cup bowl or mold with a rounded bottom and set aside. Combined the water and carrots in a saucepan and bring to a boil. Reduce heat, cover and cook until very tender, about 10-15 minutes. Remove lid and stir in agar flakes. Bring to a boil again. Reduce heat and simmer, stirring often, until agar is dissolved, about 5 to 10 minutes longer. Transfer to a blender and add the remaining ingredients. Process several minutes until completely smooth, scraping down the sides of the blender jar as necessary. Pour into the prepared bowl and smooth the top. Cool uncovered in the refrigerator. When completely cool, cover and chill several hours or overnight. To serve, turn out of the mold and slice into wedges.
Prep Minutes:	0

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