Ultimate Cookbook Uncheese

Joe Stepaniak Uncheese Ultimate Cookbook "was among the first cookbook I bought after the decision to adopt a vegan diet 3 years ago. For those who do not use the term" uncheese "he Stepaniak, about rich flavor spreads, dips, sauces and Blocks of fresh dairy products with Whole Foods describe (especially beans, nuts or seeds).

Cheese lovers be warned: they can be for some disappointment if you expect such as feta cheese tofu or chickpeas as Havarti taste. Introduction of the book itself acknowledges that "uncheeses not like milk cheese, so please set your expectations accordingly."

Unfortunately, I jumped well-intentioned introduction Stepaniak and plowed in recipes, try tofu ricotta, Chick Cheez, Swizz Cheez, Buffalo Mostarella, Brie, Betta Feta cheese, Boursin beans, Monterey Jack and uncheeses port. And while all were delicious (my favorite is Sharp Chick Cheez Spread - from chick peas), they left me a bit disappointed, and I wonder whether I could live without real cheese.

Therefore, do not immediately find a perfect replacement for my favorite non-dairy cheeses, "The Cookbook Uncheese" SAT asleep on my shelf for some time. I do not know that I returned later to book Stepaniak (several times), which has gotten better with age. His most valuable lesson is that it introduces unfamiliar ingredients and uses, and many everyday items - including raw nuts - in a revolutionary way.

For example, I had never heard of nutritional yeast, an ingredient used in many recipes from the book belongs. This yeast is a rich source of vitamins and minerals that has a sharp taste of cheese, too. Later I learned that Stepaniak is a kind of passion nutritional yeast, after writing "The Nutritional Yeast Cookbook."

Other new ingredients (and a little hard to get) and agar were Kuzu (two vegetarian thickeners used instead of gelatin) and umeboshi plum paste, salt used to add. Chickpea flour (aka Chana Besançon), while common in Indian cuisine, there are also used in many dishes uncheese.

The introduction of Uncheese Cookbook provides accurate and useful reference for all the above ingredients and others. It also contains well-documented story of how the dairy industry, the development of the American diet (echo effect has T. Scott Campbell's "The China Study"), and detailed data regarding the nutritional benefits of non-dairy calcium, protein, fat and carbohydrates with regard to dairy products.

Looking at the recipe, I found many "Dishes Uncheese to be" superb. Add to My favorites are:

* Chocolate Almond Cake Cheeze (P170 *) with granola nut crust - All those who have tasted are surprised, it tastes delicious as the real cheesecake without eggs or dairy products (Maple syrup is the secret).
* "Besto Pesto" (the imperceptible cheese substitute miso) - How can a vegan as a victim if you still enjoy a bowl of linguine with pesto Genevose be considered?
* Chickpea Pizza (P128), eaten with vegetables - Curry It takes about 5 minutes to prepare everything, so it is very convenient, too!
* Beannaise (p150) - as a substitute for mayonnaise in other income used, and also of himself, as a dip for vegetables or salad.

* Note: The page numbers refer to the 10th Edition of the books.

Other recipes I recommend: Parmezano Sprinkles (p50), eggplant Parmagiano Stew (p80), tofu and spinach Manicotti (P117), Zucchini Chedda Soup (P77).

On rereading "The Cookbook Uncheese" There are many dishes I plan to try, including: Classic Quiche (P102), Lemon Teasecake (P169), the "Key Lime" changes, rapid Alfredo sauce and light (p63), Baked Spinach and artichokes (p49), and curried cauliflower soup, Cheez (P76).

Other features of the book you will enjoy the graphs of nutrient values for each recipe and lists of food allergens (gluten, soy, nuts, corn). On the other hand, the book contains only four pages of photos, and certainly benefit from more.

If you already have "The Cookbook Uncheese" but I have not picked up for a while, I think it's worth another look. If you do not, please get a hold of a copy and try his innovative recipes and healthy herbal ingredients. Remember, your expectations aside cheese flavor, and you will not be disappointed!

A native of Washington, DC, the city lived and worked in Tokyo, Japan, for over 20 years. I was trained in journalism. but the work in the field of technology. My hobbies include cooking, running and shooting. I have also started to learn the saxophone a few years ago, but not nearly enough exercise ...

I adopted a vegan diet 3 years ago for its health benefits, no fear for the animal or the environmental impact of factory farming, etc. However, I became increasingly aware of and compassion for animals, because especially after films like "Fast Food Nation" with Greg Kinnear.

Ultimately, I prefer the vegan diet as a choice and not to be thought as a philosophy. Being healthy is all about changing to modify behavior, emotions and less, the easier it is and improve the current dietary habits involved.