Ingredients
5 ea. (750g–1kg) large, hard boiling potatoes 20 ml soy sauce or yeast extract 20 ml margarine or rapeseed oil Corn flour or breading mixture Any of the following optional ingredients: Salt or celery salt Bear's garlic or garlic Herbs, e.g. paprika, thyme, rosemary, cumin, oregano and savory Onions Taco seasoning mix (e.g. corn flour, salt, chili, onion, garlic, paprika, sodium glutamate) 1–3 g chili seasoning mix (e.g. chilies, orange zest, sesame, paprika, celery, and mustard) 1–5 g vegetable stock Unrefined sugar (or sugar not refined using the char method) Pepper 10 ml vinegar Steps
Step-by-step
1 Boil potatoes until they are not quite done. If the potatoes are not completely done the resulting substance may be sliceable, although it will be easy to spread anyway. 2 Mash the potatoes, then stir in the soy sauce. 3 Mix in some margarine and cornflour. The substance should take on the consistency of peanut butter but have more the color of cheese than anything else. 4 Mix in any of the optional additions to add flavor to the mixture. 5 Press the substance into a small, round form, to give it the form of a cheddar cheese. Unmold and serve. Notes * A small amount of lecithin powder can be added as an emulgator but is not really necessary. Being hydrophilic and lipophilic, it binds together the water and the oil. * Adding vinegar may increase durability in the refrigerator but more than 4 days are not recommended. * A pinch of sugar can add to the taste but may not be compatible with all other spices. * For a variant with rice, about half (
Photo: Wikibooks Cookbook contributors · Wikimedia Commons · CC BY-SA
Source: Wikibooks Cookbook
