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good cooks, please tell me.. would this work?

MissSusieQ
MissSusieQ Posts: 533 Member
edited January 1 in Recipes
Hello all!
I'm a vegetarian trying very hard to increase my protein intake, but despite trying hard i'm still not making it to my goal. i've looked at a number of websites which list high protien vegetarian foods, and have noticed that cottage cheese is very high in protein. unfortunately, i am completely unable to stomach it. I'm a nurse, and we describe some undesirable body produce as 'cottage cheese texture'!
but, i'm wondering if i could hide it.
I make a tomatoey, beany casseroley thing with canned beans, canned tomato, grated vegetables, meat substitutes etc, and i wondered whether i could add a pot or even two of cottage cheese to that, but i didn't want to just go ahead and do it in case it creates some disgusting chemical reaction and completely ruins what is one of my favourite meals!

would it work? would it go lumpy or curdle? would i see it or taste it?

please advise if you know about such things! thanks :)

Replies

  • mockchoc
    mockchoc Posts: 6,573 Member
    You would see the lumps so why don't you put it in the blender maybe with a touch of water or milk to make it look like cream?

    It possibly may curdle because of the tomato so add it at the end and heat through.
  • ihateroses
    ihateroses Posts: 893 Member
    Do you like greek yogurt?

    It has about the same amount of protein as cottage cheese and less calories.

    I wouldn't add cottage cheese to the recipe you just described. Try it with more desser-ty things like crepes. Maybe use a food processor to break up the chunks.
  • 2hobbit1
    2hobbit1 Posts: 820 Member
    It would work about the same as ricotta cheese does in lasagna. I would look for small curd and you may want to cream it in the blender to smooth out the texture a bit. Add some herbs and seasoning that would complement your casserole, think about layering things like a lasagna or you could mix it all together like a noodle casserole.
  • lenoresaari
    lenoresaari Posts: 500 Member
    I know what that is like; have you tried peanut butter ; it adds alot of protein to my day; yogurt is not too bad either. I started almond milk but it is only high in calcium not protein
  • oregonzoo
    oregonzoo Posts: 4,251 Member
    I've used it to make a stovetop mac, and it worked ok. I used that a tiny bit of real cheddar and no difference at all.
    I think it honestly depends on what you are mixing it with.
    I think the tomatoes and beans could be great.
  • runbyme
    runbyme Posts: 522 Member
    I make pancakes with cottage cheese. Stick them in the blender with a little milk or water, if you prefer and add the rest of your ingredients. I have also used protein powder in pancakes and they are yummy too! Good luck to you!
  • jess1992uga
    jess1992uga Posts: 603 Member
    I agree with the greek yogurt. I am a pre-vet student and for similar reasons can't even think about cottage cheese.
    Also why not invest in some protein powder?

    But greek yogurt can work awesome as a substitute for sour cream in vegetarian chili, or as a side, or to make parfait in morning.
  • nisijam5
    nisijam5 Posts: 9,964 Member
    You could substitue ricotta for cottage cheese in manicotti...you would never even know the difference.
  • AntShanny
    AntShanny Posts: 359 Member
    I use it mixed with Ricotta in stuffed shells/manicotti...it's cheese, it doesn't curdle.
  • justmarried15
    justmarried15 Posts: 60 Member
    I should start by saying that I love cottage cheese so I wouldn't try to hide it lol.

    Ditto to the above poster: putting it though the blender would make it less chunky, and you can easily use it in recipes that call for ricotta (like manicotti, lasagna, blintzes etc.). You could also use it in a smoothie instead of yogurt, and again, the blending and the fruit would mask the texture. I wouldn't add milk b/c it's already pretty liquidy.

    I think that your casserole would be weird with cottage cheese. I don't think anything bad would happen, but to me it's just too many "things" in one dish. Try something new!

    Greek yogurt also has a lot of protein and comes in a lot of low/no fat flavours.
  • Factory_Reset
    Factory_Reset Posts: 1,651 Member
    Think the cottage cheese would work about the same as it does in lasagna. would use small curd. Might try to make your recipe without and add just a little to some and see how it works. And agree that protein pancakes are good! I use a scoop of protein powder, 1/4c of instant oatmeal, a tsp of water, and 4 egg whites. I usually prefer the chocolate powder, but there's nothing wrong with vanilla either.
  • zebisis
    zebisis Posts: 157
    I use cottage cheese in place of ricotta in lasagna with parmasean and egg.

    How about some tofu as well? I really like tofu pups, too.
  • mamatafari
    mamatafari Posts: 34 Member
    Do you eat nuts or seeds? Lots of protein in them. But, our bodies actually don't need that much protein every day..
    Were you told that you needed to up the protein by someone? Is it maybe the iron that you need (are you getting tired every day)?
    Raw date balls: walnuts, dates, shredded coconut.
    kale/walnut pesto
  • TinGirl314
    TinGirl314 Posts: 430 Member
    If you're only worried about the texture I would think this would be fine.
    If you're like me and the smell makes you want to hurl...it's still going to be cottage cheese.

    Course I'm weird with any white..semi-liquid foods...-shudder-
    Peanut butter has a nice chunk of protein. :) Very high in calories and fat (though good ones.)
  • PLUMSGRL
    PLUMSGRL Posts: 1,134 Member
    sounds fine, kinda like a bean lasagna thing going on...
  • magj0y
    magj0y Posts: 1,911 Member
    Hello all!
    I'm a vegetarian trying very hard to increase my protein intake, but despite trying hard i'm still not making it to my goal. i've looked at a number of websites which list high protien vegetarian foods, and have noticed that cottage cheese is very high in protein. unfortunately, i am completely unable to stomach it. I'm a nurse, and we describe some undesirable body produce as 'cottage cheese texture'!
    but, i'm wondering if i could hide it.
    I make a tomatoey, beany casseroley thing with canned beans, canned tomato, grated vegetables, meat substitutes etc, and i wondered whether i could add a pot or even two of cottage cheese to that, but i didn't want to just go ahead and do it in case it creates some disgusting chemical reaction and completely ruins what is one of my favourite meals!

    would it work? would it go lumpy or curdle? would i see it or taste it?

    please advise if you know about such things! thanks :)
    [/quote

    try a small dallop of it in an individual bowl.

    also, I'm sure you can get away with adding whey protein easier.
    I'm sorry.. the cottage cheese just sounds so very wrong!
This discussion has been closed.

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