Herbed Soy Snacks Recipes

HOMEMADE HERBED PANEER CHEESE

Steps:

• Slowly heat milk and cream in a 6-quart pot over medium heat, stirring occasionally to avoid scalding, until mixture foams and reaches 190°F, 25-30 minutes. Add vinegar and 1 1/2 tsp. salt, stir once, and continue to cook, about 2 minutes. Remove from heat and let rest until mixture separates into clumps of milky white curds and whey, about 10 minutes.
• Meanwhile, line a large sieve with 2 layers of cheesecloth and place it over a large bowl. Using a slotted spoon, carefully transfer curds into strainer, letting whey collect in bowl. Strain until curds begin to firm up, 15-20 minutes, then transfer curds to a medium bowl with slotted spoon. Discard whey or reserve for another use.
• Fold chopped herbs and remaining 1 Tbsp. salt into curds. Transfer both layers of cheesecloth to a large plate and spoon herbed curds into the center. Use the back of a spoon to flatten curds into a round 3/4-1" thick. Gather ends of cheesecloth and wrap tightly around curds. Place a second plate on top and use a can or other heavy object to weigh it down. Refrigerate at least 1 hour or up to overnight.
• Remove cheesecloth and place pressed cheese onto a cutting board. Cut into 1" cubes and serve or use as desired.

HERBED CHICKPEAS

Steps:

• Place chickpeas in a large skillet or Dutch oven and add garlic and oil; season with salt and pepper. Cook over medium heat, stirring occasionally, until chickpeas are crisped and some have split open (these will be the most delicious ones), 10-15 minutes. Remove from heat; stir in herbs.

CHEDDAR HERB SNACKS

Steps:

• In a large bowl, combine the first six ingredients. Spread over the bottom half of each bun. Top with remaining bun half. , Place on a baking sheet. Bake at 400° for 6-8 minutes or until cheese is melted. Cut each bun into 1-in. pieces.

HERBED SOY NUTS AND SEEDS

Steps:

• In a small bowl stir together oil, chili powder, basil, oregano, and garlic powder; Add soy and pumpkins seeds; toss to coat.
• Spread the mixture in a shallow baking pan.
• Bake in a 350 degree oven for 15 to 20 minutes or until soy nuts are toasted, stirring after 10 minutes; Stir in dried vegetables, enjoy.

HERBED SOY SNACKS

Steps:

• Preheat oven to 350*F.
• Spread roasted soy nuts in 15x10x1 inch baking pan.
• In small bowl, combine thyme, garlic salt, and cayenne pepper.
• Sprinkle mixture over soy nuts.
• Bake about 5 minutes or just until heated through, shaking pan once.
• Cool completely.
• SWEET CHILI SOY SNACKS :.
• Prepare as directed, except omit thyme and cayenne.
• Increase garlic salt to to 1/2 teaspoons.
• Toss with 2 tsp packed brown sugar and 1 1/2 tsp chili powder.
• Sprinkle over soy nuts before baking.
• SESAME-GINGER SOY SNACKS:.
• Prepare as directed except omit thyme, garlic salt, and cayenne.
• Combine 2 tsp toasted sesame oil, 3/4 tsp ground ginger, and 1/2 tsp onion salt.
• Sprinkle over soy nuts before baking.
• INDIAN-SPICED SOY SNACKS:.
• Prepare as directed except omit thyme and garlic salt.
• Combine 1/2 tsp garam masala and 1/4 tsp salt with cayenne pepper.
• Sprinkle over soy nuts before baking.