- Copertina flessibile: 192 pagine
- Editore: Book Pub Co; 10 Anv edizione (30 novembre 2003)
- Lingua: Inglese
- ISBN-10: 1570671516
- ISBN-13: 978-1570671517
- Peso di spedizione: 363 g
- Media recensioni: 4.0 su 5 stelle Visualizza tutte le recensioni (1 recensione cliente)
- Posizione nella classifica Bestseller di Amazon: n. 179.347 in Libri in altre lingue (Visualizza i Top 100 nella categoria Libri in altre lingue)
The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes (Inglese) Copertina flessibile – 30 nov 2003
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Book by Jo Stepaniak
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Soprattutto un ricettario di piatti da preparare con queste gustose alternative ai latticini.
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A couple of months ago I decided to give it a second chance. While none of the recipes I tried could fool an omni (or even a vegan), a lot of them were very good. For somebody who is already into vegan cooking, none of the ingredients are going to be that out there. The only thing I had to buy that wasn't familiar with was umeboshi paste and I was able to find that at my local health food store (it's also available on Amazon: Eden Foods Ume Pickled Plum Paste ( 1x7.05 OZ) ). The recipes I tried were all easy. This cookbook will be going into my regular rotation. If you buy it thinking you are going to replicate dairy cheese, you're probably going to be disappointed. However, if you're looking for some delicious recipes to step into the "cheese role," this cookbook is a good choice.
White Bean Boursin: This is a "cheesy" spread made with white beans. It's what I bought the umeboshi paste for and I was surprised by what a great flavor it contributed to the recipe. This was great with veggies would would be a great recipe to share with omnis, as it doesn't have any of that nutritional yeast flavor that can sometimes be overpowering/unpleasant to them.
Salsa Cilantro Cheeze Sauce: This is a nutritional yeast-based sauce of a type that will be relatively familiar to vegan cooks. It was very easy to put together and was delicious on burritos. Of all the recipes that I tried, this was the one that was most like cheese -- however, it is probably one of the ones that omnis would be least likely to enjoy.
Curried Cauliflower Cheeze Soup: A delicious creamy soup that I loved. It wasn't overtly "cheesy," but it had the texture and satisfying savoryness of a cheese soup. This is the recipe that would make me most likely to double-check that it was vegan if somebody served it to me.
Pizza Fondue: Another nutritional yeast heavy recipe. It's a good example of the author's creativity -- I've been making sauces like this for years but I never would have thought to add pizza sauce ingredients. It was yummy and easy. The texture was perfect for dipping -- it coated the veggies instead of being too thin and running off.
Cheezy Rice and Broccoli Casserole: This one used Ume Plum Vinegar to create the savory flavor. This was a great simple side -- since you're just putting everything in a pan and putting it into the oven, it was super-easy. The taste did remind me of cheesy rice casserole, but (like many recipes in the book) I would expect to appreciate it on its own merit and not as something that is going to trick you into thinking you're eating cheese.
Pickle, Tahini, and Tomato Sandwiches: I never thought to put tahini on a sandwich! The result is perfect for when you're craving something something out of the ordinary. Another simple recipe that I never would have thought of on my own.
Unstuffed Shells: This one used mayo (vegan, of course) and tofu to create a ricotta substitute. I'm a mayo fan, but the combination of pasta and hot mayo left me unimpressed.
I didn't make any of the block cheeses -- they look good, but I haven't been in the mood for anything like that for a while. I also didn't try any of the desserts. I've been burned pretty badly by other faux cheesecake recipes in the past. However, given the good results I had with the rest of the book, if I decide to try again I would try one from this book.
Lemon juice - I almost always reduce the amount of lemon juice called for. I use about half.
One of my favorites is the melty white cheese sauce. Love this mixed with macaroni and chili!!
If you want your cheese sauce to have a bit of a stretchy quality, sub tapioca starch instead of cornstarch in the cooked sauces.
I like the pie crusts. The cheesecakes are tasty, but not much like cheesecake. I recommend reducing the amount of agar called for in them.
The chick cheese spread is a staple around here. I don't even usually add the oil to it. We call it cheesy hummus.
This book made it SO much easier to reduce cheese consumption in our home!!
Everything I've made has been delicious and even my family who doesn't follow a vegan nutritarian way of eating has enjoyed the foods I've prepared using this cookbook. I especially like the simplicity of the recipes. For instance, I can mix up a decent substitute for block cheese in 10 minutes. A delicious vegan substitute for cheese cake requires only a food processor and minutes of mixing. (I did have to prepare millet ahead of time. Yes, millet in a dessert and yes it was delicious!)
I know I'll be using this cookbook for years to come. It could only get better if there was a kindle version available. hint, hint
Even the "uncheese" cake sounds awesome.