Artisan Vegan Cheese: From Everyday to Gourmet

Forside
Book Publishing Company, 14. mars 2013 - 156 sider

Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks. Miyoko shows how to tease artisan flavors out of unique combinations of ingredients, such as rejuvelac and nondairy yogurt, with minimal effort. The process of culturing and aging the ingredients produces delectable vegan cheeses with a range of consistencies from soft and creamy to firm.

For readers who want to whip up something quick, Miyoko provides recipes for almost-instant ricotta and sliceable cheeses, in addition to a variety of tangy dairy substitutes, such as vegan sour cream, creme fraiche, and yogurt. For suggestions on how to incorporate vegan artisan cheeses into favorite recipes, Miyoko offers up delectable appetizers, entrees, and desserts, from caprese salad and classic mac and cheese to eggplant parmesan and her own San Francisco cheesecake.

 

Utvalgte sider

Innhold

Foreword by Dixie Mahy
Artisan and Aged Cheeses
AirDried Cheeses
Meltable Cheeses
AlmostInstant Cheeses
Other CHAPTER 5 Dairy Alternatives
First Courses and Small Plates
Entrées and Accompaniments
Sweet Cheese Dishes and Desserts

Andre utgaver - Vis alle

Artisan Vegan Cheese: From Everyday to Gourmet
Miyoko Nishimoto Schinner
Ingen forhåndsvisning tilgjengelig - 2012

Vanlige uttrykk og setninger

½ cup ½ teaspoon agar powder Air-Dried almonds Basic Cashew Cheese basil Bell Pepper blender Brie calcium calories carbohydrate carrageenan Cashew Cashew Cream Cheese cheesecake cheesecloth Chèvre chiles coconut cream coconut milk cook Cover and refrigerate Cream Cheese crust cup raw cashews cup water Decrease the heat degrees F dish dough egg replacer evenly filling flavor food processor Form the cheese garlic gnocchi Gruyère heavy medium saucepan lemon juice lightly maple syrup marinara sauce Mascarpone medium heat Meltable minutes miso Mozzarella mushrooms nutritional yeast nutritional yeast flakes optional ounces pasta pizza plastic wrap Preheat the oven Process the ingredients Process until smooth protein ravioli recipe rejuvelac Ricotta room temperature saturated fat serving slice smooth and creamy smooth the top sodium soy milk stirring frequently STORAGE NOTES Stuffed Sun-Dried Tomato tablespoons tapioca flour teaspoon teaspoon salt Thicken tofu vanilla extract vegan vegan cheeses whisk xanthan gum yogurt Yogurt Cheese

Om forfatteren (2013)

Miyoko Schinner has been a vegetarian for over forty years and vegan for over half of that time. She is the author of The Now and Zen Epicure and Japanese Cooking:Contemporary and Traditional. Miyoko, who has an on-line, whimsical cooking show called Miyoko's Kitchen, has been teaching, cooking, and writing about vegan foods for over thirty years. She shares her passion and knowledge of vegan cuisine in her classes, and will be co-hosting "Vegan Mashup," a public television cooking show, starting fall 2012. She lives in Northern California with her husband, children, dogs, cats and pet chickens.

Bibliografisk informasjon

TittelArtisan Vegan Cheese: From Everyday to Gourmet
ForfatterMiyoko Schinner
Utgaveillustrert
UtgiverBook Publishing Company, 2013
ISBN1570679274, 9781570679278
Lengde156 sider
  
Eksporter sitatBiBTeX EndNote RefMan