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VeganMoFo 2012 - The Big Cheese, Part I
This is a question mostly for vegans, but for anyone who cares to answer… in their head, at least. What do you call non-dairy cheese? Do you go for the word cheese? Do you like to call it chreese or cheeze or yellow-tangy-food-stuffs-you-sometimes-find-on-pizza?
I would like to call it delicious, and when I make my own it usually is. Daiya and I, unfortunately, had a falling out (as with the Husband), but many a vegan enjoy it and I won’t stop them. I’ve made cheese sauce recipes and tofu ricotta recipes and have enjoyed them immensely.
I’d like to think I wasn’t a cheese-oholic back in the pre-vegan days, but I know better? Why try countless mac and cheese recipes? Why own two vegan cheese cookbooks?
The book: The Ultimate Uncheese Cookbook by Joanne Stepaniak
Why do you have it? ERMEGERDCHEESE. I want to make my own everything, because I once I figure something out it is really so much better than store bought. So why not “uncheese”?Well, why hadn’t you cooked from it yet? Something uncheese has in common with its cheese counterpart is that it’s not exactly a quick thing to make.
Did you have difficulty deciding on a recipe? Actually, instead of making one of the cheeses of the book, I thought I might try one of the entrees listed. Amazingly enough, there were a few that brought in cheese flavor without using one of the cheese recipes. That made the decision easier considering how little time I seem to have these days.What did you make? Frittata. Without cheese nor egg, and I could sing “Hakuna Frittata” to my heart’s content.How did the cook go? Other than a quick trip to the grocery store to pick up a couple of odd ends I was sure I had but, in fact, did not have… it was quick! I would imagine everyone would have the ingredients under normal circumstances, and this is a quick meal to slap together for breakfast, lunch, brunch, munch, or other meals.
Did you modify? Because we know you can’t help yourself. A little more turmeric than called for (a smidge) and a little more gaaaahlic than called for. Nothing more than that because frankly I wan’t to see if this would taste good, cheesy and frittata-y, as I was thinking this would not.How did the eat go? Surprised and impressed! Despite my inclinations, this did taste very frittata-y! I am a little disappointed that the tops cracked the way they did (not sure if it was an operator error or that my oven just sucks that much), but it didn’t take away at all from the flavor. The texture was very creamy, and spiked with lovely potatoes, peppers and onions.And The Husband? I didn’t think he’d like it, but I was wrong a second time. He did indicate it needed more salt (and I had to agree, except I used all the salt called for and I think it was a lot!)
Will you cook from this book again? Yes, there are a few recipes (entrees and cheeses alike) that I would like to make, given more time to make them and let them set.So, are you a cheesy vegan? Read my blog, you will find the answer.Or, if you are lazy, then yes. I’m a cheesy vegan.
Posted on October 19, 2012 with 3 notes ()
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quantumstarlight said:
I usually just say “cheese”. =) I’ve been interested in this cookbook for a while, so thanks for the preview!
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quantumstarlight likes this
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bklynheart posted this
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A Brooklyn, NY transplant in her mid-thirties woman who lost 176 pounds, whinges on about not having time to knit, cooks food, became a veganist, loves pizza and hates everything (though now she's trying not to).
