uncheese addendum, dupping cheese/meat

[Guest guest]

I agree that the yeasty taste is somewhat acquired! I do miss swiss cheese,

though, with wine.....

 

As to Burke's book, let me add that he does lean a lot on sauces that tend to be

a bit high in calories, but I found enough basic concepts (tofu mayo, dressings,

etc.) that it really got me going in an interesting direction back then.

 

Since that period, I've spent much more time with Bryanna's works, and some of

Robin Robertson's recent efforts (particularly " Vegan Planet " ). They don't

" dwell " as much on a variety of cheese-like sauces as Burke tends to do.

 

That being said, I still think he has some very interesting ideas and

approaches. However, for someone on a limited cookbook budget, I wouldn't put

it in the top ten.

 

Like most people, I suspect, I go through phases... coming off a heavy vegan

Italian-phase prompted by a copy of Bryanna's Vegan italian book (Nonna's

Kitchen?). Quite authentic and some nifty ideas (breading liquid being soy milk

and lemon juice, an incredible white sauce made with Mori-Nu tofu and no

nutritional yeast) that is so useful and versatile, and some approaches I

haven't seen before. Taught me some new stuff about dealing with TVP chunks,

among other things.

 

I've over 300 veg'n cookbooks (got a bunch recently sent to me, I'm blessed, in

working on those recipes for Howard's book), and picking my favorites from the

whole collection would be like picking a favorite child, I suspect.

 

For many, going vegan doesn't happen because of the cheese thing. It was the

pus cell count in cheese, let alone the fat and hormones concentrated, that

pretty much stopped me. Even now, reading some of the recipes posted here

calling for so much cheese, eggs, and butter (clarified butter, ghee, is a major

contributer to the rising heart attack rates in domestic Indian communities,

btw) cause me to mentally shudder.

 

Anyway, after awhile, I decided to adjust my expectations and taste, once I

realized that duplicating cheese in my own kitchen wasn't a viable (and for me,

useful) goal. 'sides... there's some pretty good mock cheeses available

commercially, and one the patent for soy caseine happens along with

corresponding products (thing I blogged about this, don't remember... from a

NotMilk column), I expect we'll see some incredible vegan cheeses.

 

Same thing happened when I gave up meat 25 years ago before I gave up (stopped

eating) cheese: long period of trying to get the same texture/taste of a burger

(pre-Boca and others... all we had was canned Yorba Linda or Worthington..

yucko). I decided that it wasn't necessary appropriate (again, for me).

 

Yeah, I do love some meat analogs now and then (hot dogs, White Wave's " meat of

wheat " chicken makes incredible sandwiches), but in general, they tend to be

expensive and not as high quality a food product nutritionally...

 

Still, I spent a lot of time perfecting seitan roast beef type stuff, and

although a carnivore may turn up a nose to it, it's got a texture I like and

still get satistfaction out of (I use a variety of recipes for this).

 

I'm trying harder to define myself by what I eat, not what I don't and can't

duplicate.

 

Tastes change over time, though, and I remember thinking a grilled veggie pizza

without cheese was an abysmal concept.

 

Now? Consumed with relish (no pun intended... I don't like relish on pizza...).

 

Best to all on Memorial Day, Mark (enjoying some 'lone time)

[Guest guest]

Do you have a reference on the pus count thing? I've heard you

and others mention it before, and it has me that close to veganism

(actually, the plan is June 1). But I like scientific data.

 

Also, is that just cheese or does it apply to all dairy?

How about organic dairy?

 

 

Thanks,

-Erin

www.zenpawn.com/vegblog

[Guest guest]

I had never heard of this before today, but googled and found this

site for you:

 

http://www.notmilk.com/pusmilk.html

 

Needless to say, I am glad that I am not a milk drinker.

 

, " Erin " <truepatriot wrote:

>

> Do you have a reference on the pus count thing? I've heard you

> and others mention it before, and it has me that close to veganism

> (actually, the plan is June 1). But I like scientific data.

>

> Also, is that just cheese or does it apply to all dairy?

> How about organic dairy?

>

>

> Thanks,

> -Erin

> www.zenpawn.com/vegblog

>