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Vegetarian/Vegan

I have never liked cottage cheese because of the texture but I'm willing to give this a try:

I Tried the Viral Cottage Cheese Cookie Dough and It’s Shockingly Close to the Real Thing​

https://www.thekitchn.com/cottage-cheese-cookie-dough-recipe-review-23554921

Cottage Cheese Cookie Dough​

INGREDIENTS:
- 1lb low fat cottage cheese
- 2 tsp vanilla
- 1/4 cup maple syrup
- 1/2 cup protein powder
- 2 cups almond flour

INSTRUCTIONS:
1. blend cottage cheese, vanilla, and maple syrup
2. transfer to a bowl and mix in protein and almond flour
3. finish with 1 cup chocolate chips
4. enjoy!!!​

Optional: add brown sugar eryththritol
 
Cottage Cheese Pasta

INGREDIENTS​

  • 1 ounce
    Parmesan cheese (1/2 cup finely grated or 1/3 cup store-bought grated)
  • 2 cloves
    garlic
  • 1
    medium lemon
  • 1 pound
    dried short pasta, such as gemelli, fusilli, or cavatappi
  • 1 1/2 cups
    full-fat cottage cheese
  • 1/2 teaspoon
    kosher salt, plus more for the pasta water
  • 1/4 teaspoon
    freshly ground black pepper
  • Chopped fresh basil leaves, for garnish (optional)

INSTRUCTIONS​

  1. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, prepare the following, adding each to the bowl of a food processor fitted with the blade attachment as you complete it: Finely grate 1 ounce Parmesan cheese (about 1/2 cup lightly packed) if needed, or measure out 1/3 cup store-bought. Finely grate 2 garlic cloves. Finely grate the zest of 1 medium lemon, then juice the lemon until you have 3 tablespoons.
  2. Add 1 pound short dried pasta to the boiling water and cook 1 minute less than the package instructions. Meanwhile, add 1 1/2 cups full-fat cottage cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to the food processor. Process until smooth, about 1 minute.
  3. When the pasta is ready, reserve 1 1/2 cups of the pasta water. Drain the pasta and return to the now-empty pot. Place over medium-low heat and add the cottage cheese mixture and 1 cup of the pasta water, 1/2 cup at a time stirring between each addition until the sauce is well combined and creamy. Let sit to thicken slightly, about 2 minutes.
  4. Serve garnished with chopped fresh basil leaves and more Parmesan cheese if desired.


    https://www.thekitchn.com/creamy-cottage-cheese-pasta-recipe-23539504
 
Cottage cheese cookie dough I will try. I have a lot of almond flour and maybe I could surprise my Nephews wife with those.
 
We cannot go vegan yet, my sweetheart is addicted to yoghurt. Can't live without it. The non dairy yoghurts are rubbish, once you get a taste for greek Fage made with strained milk, nothing else is good enough.
 
The non dairy yoghurts are rubbish, once you get a taste for greek Fage made with strained milk, nothing else is good enough.
That's our fav as well. Nice and thick and rich.
 
Well done. We are trialing a whole vegan recipe this weekend before a family dinner on the 12th.

Let you know how it goes...
I gotta ask, what's the meal plan? Today's dinner was roasted green beans with caramelized fennel - turned out decent but I think I went a hair heavy on the spices.
 
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