- Taschenbuch: 208 Seiten
- Verlag: Avery (13. Juni 2017)
- Sprache: Englisch
- ISBN-10: 0735213798
- ISBN-13: 978-0735213791
- Größe und/oder Gewicht: 18,6 x 1,4 x 23,1 cm
- Durchschnittliche Kundenbewertung: 2 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 31.953 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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This Cheese is Nuts!: Delicious Vegan Cheese at Home (Englisch) Taschenbuch – 13. Juni 2017
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"We've all heard it before: 'I can't give up cheese!' This Cheese is Nuts! turns obstacles into opportunities with mouth-watering recipes that are as easy as they are delicious allowing the reader to lean into a plant-based diet without sacrificing taste and or experience. A must-read and do for anyone who loves cheese!"
—Marco Borges, author of The 22-Day Revolution
"Julie Piatt has created a masterful and stylish book about one of my favorite things to eat, plant-based cheeses. This Cheese is Nuts! includes all of the elements a great book on this subject should, including original, contemporary recipes, detailed instruction related to equipment and technique, and just the right amount of WHY, the reason this way of eating and living is so relevant today, and to the future of society, our animals and our planet. This is by far the most comprehensive, well produced book I have seen on the subject."
—Matthew Kenney, Chef
"Being a certified cheese addict while also being 100% vegan used to be a problem — but no more! Julie's recipes for plant-based cheese are divine and decadent, and have allowed me to return to my old obsession, albeit an upgraded and healthier one! You're gonna LOVE."
—Kathy Freston, New York Times best selling author The Lean, Veganist, and Quantum Wellness
"Julie Piatt is my culinary and lifestyle role model. Her knowledge and passion are top shelf. This Cheese Is Nuts! is packed with useful and inspiring information, easy to to make mouth-watering cheeses, and makes a ridiculously healthy and vibrant lifestyle approachable and fun."
—Tara Stiles, founder of Strala
"Cheese was the final frontier when I decided to remove animal products from my diet, but the idea of recreating those rich and intense flavors has always seemed daunting. Julie has masterfully opened up a whole new world in This Cheese is Nuts! With crystal clear instructions, a knack for streamlining the process, and warm encouragement that radiates from the page, you'll be enjoying her delicious dairy-free cheeses in no time. The best part? Your body will thank you for it."
—Laura Wright, author of The First Mess Cookbook
"Yo, this book will definitely blow your mind and get you off that poisonous dairy for good. Julie is killing it in This Cheese is Nuts! So much is riding on us humans changing our eating habits (our health, the planet, the animals) and most people say its tough to give up that cheese, well...problem solved!"
—John Joseph, author of Meat is for Pussies
Über den Autor und weitere Mitwirkende
Julie Piatt (a.k.a. SriMati) has spent decades traveling many paths and studying many traditions. She is a true Renaissance artist who expresses her creative voice as a plant-based chef, singer-songwriter, yogi, sculptor, painter, spiritual guide, and homeschooling parent to four children. Piatt lives with her husband, Rich Roll, and their children in Malibu Canyon outside Los Angeles.
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Smoked Almond Cheddar spread: Grainy, very fibery from the almond skins, oddly sweet and the smoke flavor made my husband think of hot dog water. I threw it away. Next time I would blend it smoother in the blender, and replace the pimientos and smoke with ½ jar of chopped chipotles, maybe blanching half the almonds first.
Quick form Sharp Cheddar: Maybe I overcooked it. I don’t know what it should look like in the pan when cooked enough. It immediately started sweating oil in the mold and got very spongy and rubbery. The flavor was a mild cheddar but in an off-putting way matched with the texture. I threw it away.
Artichoke Spread: Made this in the blender. This was a winner, albeit very rich. Next time I’ll use ½ cashews and ½ white beans to cut the heaviness and calories.
Quick Form Provolone: Maybe I undercooked this one because it became a spread, never holding shape. The flavor was pleasant but again, not appetizing with the texture. I threw it away. I made one more agar/tapioca starch quick-form cheeses and hated it, so gave up on those.
A friend of mine tried the sour cream and said it was disgusting so I used the recipe from the high speed blender book which worked well for me.
At this point I wanted to bypass any more spreads or quick agar/tapioca type cheeses and make a “real” sliceable aged cheese that I could pair with wine, fruit, nuts and crackers.
Aged Gorgonzola: I followed directions exactly, aging in the fridge instead of a wine cooler. I salted the cheeses once and flipped them every day. After a day or two in the fridge it was similar to thick cream cheese texture and slightly pungent aroma/flavor. I was not interested in soft cheese so I kept aging.
After 1 week: Soft, firming up slightly. More like a thick spread. Not ready to slice yet.
After 2 weeks: Sliceable soft cheese texture. No longer a spread. Good, tangy taste with developing mild umami quality however it was very salty. I think salting the exterior (even only one time) causes salt absorption. I would cut the recipe salt to 1/4tsp next time. This cheese works for me and I’d serve it to a stranger/make it again. I plan to keep aging these up to 8-12 weeks to see what happens.
Overall this book gave me a few keepers for my recipe files, led me to rationalize purchasing the premier high speed blender which I use often, and a dehydrator I use to make fantastic sundried tomatoes and dehydrated strawberries for granola. It inspired me to look around for other vegan cheese recipes, and for that I’m grateful. As a stand-alone book there are some recipes that are great as a springboard for learning and experimenting in the world of vegan cheese.
However, the feeling the next day after indulging in rich, fatty, salt laden cheese is not a good one, so we have started exploring with simple cashew cheeses which have become a hit with friends and family, therefore this book has been on my radar for some time and now that it’s out, I finally have a plethora of ideas for vegan cheese!
This book is loaded with ideas for plant based cheese as well as recipes you could incorporate the cheese in! It begins with a discussion around dairy and a plant based diet; followed by tools and techniques, and pantry staples. It is worth noting that a good blender is required; and some recipes do call for a dehydrator (for some of the harder and more “aged” cheeses) which I do not currently have, that said, there are plenty of options that I can make without one. Ingredient wise, nuts are of course a necessity but there are some weird and wonderful ingredients among the more mundane but a good health food store or Amazon are both useful sources to find these items.
The recipes are great and many of them so simple. It begins with smoked almond cheddar and with just 5 ingredients and a food processor, you have a simple and delicious alternative to pimiento cheese!! It’s great for parties and ours was eaten so quickly, I am not sure people even knew the difference! There is an artichoke and spinach spread that makes a great dip and you are getting a good dose of healthy fats which will fill you up but without the fat and dairy! And best of all, it’s ready in under 15 minutes….so if we have impromptu guests I may not have dips at home but as I always have nuts and nutritional yeast, I can make this in no time!
There are so many recipes: cashew truffle Parmesan, mozzarella balls, nacho cheese, cashew Camembert, even blue cheese – I cannot wait to try them all, particularly the burrata as I love that stuff and want to see how this version tastes (I will update as I make it). Then the recipes change to actual dishes: Mac and Cheese, Eggs Bennie with Hollandaise and coconut bacon! Even cheesecake!!
The book is loaded with stunning photography on almost every page which helps you know what the result should look like. And the greatest thing about this book is the simplicity of the recipes which surprised me and the end result which are delicious and healthy. Love it.
At first the book reads well and has a lot of nice photos which is a huge requirement for me. When I saw that Julie is promoting to use special equipment that I don't have I was really disappointed. It would have been really nice to see instruction options on using other equipment and methods; such as a standard blender and other ways to age cheese without using a dehydrator or a wine cellar. Not sure about others, but I don't have a Vitamix, dehydrator or wine cooler in my home... yet.
In comparison, Miyoko Schinner's book 'Artisan Vegan Cheese' and 'Non-Dairy Evolution' by Skye Michael Conroy - which I have been using for quite awhile ...don't promote special equipment. Besides, there are a few special ingredients in the book that aren't easy to get, specifically: Irish Moss. I am in Canada and alot of what you order on Amazon.com doesn't ship to Canada. I tried! And I checked Amazon.ca. Not sure where I would get this? The book doesn't have a list of resources ie. websites where some of the ingredients can be found?
I will keep the book and try some recipes without the special equipment and hoping for the best.