Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 Once again, I have to jump in and say I like this book. I like MOST of the recipes I have tried. Yes, there are some that just aren't good but I don't own a single cookbook that I like all of the recipes in. I recently bought Vegan Planet and absolutely DETESTED the first recipe I tried from it. Should I throw it away? No, just keep trying, changing, adapting things until they are the way I like them. After all, it sounds like that's what alot of us do anyway I think the book gets so much bad press because so many people quit eating dairy cheese or are looking for a sub, for whatever reason, and buy it thinking they can have what they're used to. I have not found ANY non-dairy cheese that tastes as good to me or has the same mouth feel as dairy cheese did. Once I started just enjoying the food for what it is, I am really enjoying the cookbook. It should be called Spreads and Sauces, or something else that doesn't lead people to compare the contents to dairy cheese. JMHO. That said here's my version of the best recipe in The Ultimate Uncheese Cookbook for all of you to try. Every single person in my family loves this, not just eats it, but loves it. It's super easy and begs to be tampered with LOL I hope you try it And if you like it and you still decide against trying the cookbook, at least you have the best recipe from it LOL Cheez Please Soup 1 large potato, peeled and diced, or 3 small ones 1 large carrot, coarsely chopped 1 small onion, coarsely chopped, or 1/2 a large one 2 cups vegetable broth or water 12 oz. crumbled firm silken tofu, or a 15 oz can of great northern beans 1 cup plain nondairy milk (I use rice milk) 1/2 cup nutritional yeast flakes 2 tablespoons fresh lemon juice 2 tablespoons olive oil or nonhydrogenated vegan margarine (optional) 1 1/4 teaspoons salt 1 teaspoon onion powder 1/4 teaspoon garlic powder Combine potato, carrot, onion, and vegetable broth in a large soup pot and bring to a boil. Reduce heat, cover, and simmer, stirring once or twice, until vegetables are tender. Combine remaining ingredients, except milk, in a bowl. Mix well, and stir into cooked vegetables. Puree in batches in a blender (food processor or hand blender works as well but the soup is not as smooth.) Process until completely smooth. Pour blended mixture into a clean, large soup pot and add each blended batch to it as it is finished. Warm over low heat, stirring often, until hot. If too thick, add additional milk, broth, or water to achieve desired consistency. Adjust seasonings, if necessary. (We like the bean option - it's heartier but a little grainy. The tofu option is beautiful and smooth and creamy. My kids also like me to add some chunks of cooked potato at the end to give more substance to the soup. Try fresh herbs, vegan bacon bits, croutons, etc.) Shelly Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2006 Report Share Posted February 2, 2006 How about that gouda cheez recipe? I knew most have not given these books good reviews, that is why I suggested someone try the hard cheese substitute rather than the sauces and melty cheeses it predominantly features. Thanks, -Erin , " Shelly " <anislandgirl wrote: > > Once again, I have to jump in and say I like this book. I like MOST > of the recipes I have tried. Yes, there are some that just aren't > good but I don't own a single cookbook that I like all of the > recipes in. I recently bought Vegan Planet and absolutely DETESTED > the first recipe I tried from it. Should I throw it away? No, just > keep trying, changing, adapting things until they are the way I like > them. After all, it sounds like that's what alot of us do anyway > > I think the book gets so much bad press because so many people quit > eating dairy cheese or are looking for a sub, for whatever reason, > and buy it thinking they can have what they're used to. I have not > found ANY non-dairy cheese that tastes as good to me or has the same > mouth feel as dairy cheese did. Once I started just enjoying the > food for what it is, I am really enjoying the cookbook. It should be > called Spreads and Sauces, or something else that doesn't lead > people to compare the contents to dairy cheese. JMHO. > > That said here's my version of the best recipe in The Ultimate > Uncheese Cookbook for all of you to try. Every single person in my > family loves this, not just eats it, but loves it. It's super easy > and begs to be tampered with LOL I hope you try it And if you > like it and you still decide against trying the cookbook, at least > you have the best recipe from it LOL > > Cheez Please Soup > > 1 large potato, peeled and diced, or 3 small ones > 1 large carrot, coarsely chopped > 1 small onion, coarsely chopped, or 1/2 a large one > 2 cups vegetable broth or water > 12 oz. crumbled firm silken tofu, or a 15 oz can of great northern > beans > 1 cup plain nondairy milk (I use rice milk) > 1/2 cup nutritional yeast flakes > 2 tablespoons fresh lemon juice > 2 tablespoons olive oil or nonhydrogenated vegan margarine (optional) > 1 1/4 teaspoons salt > 1 teaspoon onion powder > 1/4 teaspoon garlic powder > > Combine potato, carrot, onion, and vegetable broth in a large soup > pot and bring to a boil. Reduce heat, cover, and simmer, stirring > once or twice, until vegetables are tender. > > Combine remaining ingredients, except milk, in a bowl. Mix well, and > stir into cooked vegetables. Puree in batches in a blender (food > processor or hand blender works as well but the soup is not as > smooth.) Process until completely smooth. Pour blended mixture into > a clean, large soup pot and add each blended batch to it as it is > finished. Warm over low heat, stirring often, until hot. If too > thick, add additional milk, broth, or water to achieve desired > consistency. Adjust seasonings, if necessary. > > (We like the bean option - it's heartier but a little grainy. The > tofu option is beautiful and smooth and creamy. My kids also like me > to add some chunks of cooked potato at the end to give more > substance to the soup. Try fresh herbs, vegan bacon bits, croutons, > etc.) > > Shelly > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 The only hard cheese I tried was the Monterey Jack (I made pepper Jack) and it was good. I would like to try the " gooda " I will let you know how it comes out. Shelly , " cronzen " <truepatriot wrote: > > How about that gouda cheez recipe? > > I knew most have not given these books good reviews, > that is why I suggested someone try the hard cheese > substitute rather than the sauces and melty cheeses > it predominantly features. > > > Thanks, > -Erin > > > , " Shelly " <anislandgirl@> > wrote: > > > > Once again, I have to jump in and say I like this book. I like MOST > > of the recipes I have tried. Yes, there are some that just aren't > > good but I don't own a single cookbook that I like all of the > > recipes in. I recently bought Vegan Planet and absolutely DETESTED > > the first recipe I tried from it. Should I throw it away? No, just > > keep trying, changing, adapting things until they are the way I > like > > them. After all, it sounds like that's what alot of us do anyway > > > > I think the book gets so much bad press because so many people quit > > eating dairy cheese or are looking for a sub, for whatever reason, > > and buy it thinking they can have what they're used to. I have not > > found ANY non-dairy cheese that tastes as good to me or has the > same > > mouth feel as dairy cheese did. Once I started just enjoying the > > food for what it is, I am really enjoying the cookbook. It should > be > > called Spreads and Sauces, or something else that doesn't lead > > people to compare the contents to dairy cheese. JMHO. > > > > That said here's my version of the best recipe in The Ultimate > > Uncheese Cookbook for all of you to try. Every single person in my > > family loves this, not just eats it, but loves it. It's super easy > > and begs to be tampered with LOL I hope you try it And if you > > like it and you still decide against trying the cookbook, at least > > you have the best recipe from it LOL > > > > Cheez Please Soup > > > > 1 large potato, peeled and diced, or 3 small ones > > 1 large carrot, coarsely chopped > > 1 small onion, coarsely chopped, or 1/2 a large one > > 2 cups vegetable broth or water > > 12 oz. crumbled firm silken tofu, or a 15 oz can of great northern > > beans > > 1 cup plain nondairy milk (I use rice milk) > > 1/2 cup nutritional yeast flakes > > 2 tablespoons fresh lemon juice > > 2 tablespoons olive oil or nonhydrogenated vegan margarine > (optional) > > 1 1/4 teaspoons salt > > 1 teaspoon onion powder > > 1/4 teaspoon garlic powder > > > > Combine potato, carrot, onion, and vegetable broth in a large soup > > pot and bring to a boil. Reduce heat, cover, and simmer, stirring > > once or twice, until vegetables are tender. > > > > Combine remaining ingredients, except milk, in a bowl. Mix well, > and > > stir into cooked vegetables. Puree in batches in a blender (food > > processor or hand blender works as well but the soup is not as > > smooth.) Process until completely smooth. Pour blended mixture into > > a clean, large soup pot and add each blended batch to it as it is > > finished. Warm over low heat, stirring often, until hot. If too > > thick, add additional milk, broth, or water to achieve desired > > consistency. Adjust seasonings, if necessary. > > > > (We like the bean option - it's heartier but a little grainy. The > > tofu option is beautiful and smooth and creamy. My kids also like > me > > to add some chunks of cooked potato at the end to give more > > substance to the soup. Try fresh herbs, vegan bacon bits, croutons, > > etc.) > > > > Shelly > > > Quote Link to comment Share on other sites More sharing options...
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