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04/21/2014

More fun with homemade vegan cheese: testing Miyoko Schinner’s cream cheese recipe!   »

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I love being able to make fancy, artisanal vegan cheeses at home! I’ve been meaning to try this cream cheese recipe by Miyoko Schinner for about six months now. I finally did, and honestly, it couldn’t have been easier! I used unsweetened coconut yogurt to ferment it, and I let it sit out for the full 48 hours. That was kind of tough! I thought I was going to be super cool about leaving food out, letting the bacteria do it’s job, but it turns out I am an American through and through! 

imageI made toast with Larrupin mustard, pepper and avocado! Delicious. Has avocado on toast always been a thing, or am I just noticing it now? I like to say the British have beans on toast and American vegans have avocado and toast. It really is a great combination! 

I super enjoyed not only making this recipe, but eating it too! I am very into the long fridge life: two weeks! I can’t wait to make frosting or cheesecake with it. It is my dream to try to replicate the blueberry cheesecake from Timeless Coffee in Oakland! It is also crucial I get some more of Sophie’s Kitchen Smoked Lox, ASAP! 

03/13/2013

Rumor mill: Is Tal Ronnen starting an artisan vegan cheese company?  »

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Dear lord, please let Ecorazzi’s rumor-mongering be correct. Could Kite Hill Cheese be the fancy-pants fromagerie we’ve been waiting for?

Just wait till all those “I’d go vegan, but I love cheese too much” whiny-pants vegetarians hear about this. No excuses left, you big babies! Vegan up and eat your fancy cheeses or accept your weaknesses, donate extra money to a farm-animal rescue group, and hush.

[Photo by starfive via Flickr]

11/02/2012

Win a Copy of “Artisan Vegan Cheese” from Vegan Mainstream  »

You know what’s hot right now? This book. Look for a review here on Vegansaurus at some point in the near future but in the meantime, don’t miss out on the trendiest trend in veganism since kale chips: culturing your own non-dairy goodness. 

Here’s what’s up: This week, Vegan Mainstream is giving away five copies of the cookbook so you too can have little pet food/bacteria cultures and try to figure out what part of your house is the warmest. You can enter a bunch of times.

Meanwhile, Miyoko is having a photo contest: Make food from her book (or if you don’t have the book, use the Meltable Muenster or Smoked Provolone recipes at the bottom of the page here), take a photo, and you could win A SHIPMENT of vegan cheese from Mikoyo. See a video about the contest here.

I will never win this because as y’all know I’m terrible at taking pictures of food. Also, seems damn ironic that to win the prize where you get to gorge yourself, you have to actually succeed at proving you don’t really need said prize after all. Plus, remember, these recipes take literally DAYS if not WEEKS to achieve. This Mikoyo lady is kind of a task master.

But, if you’ve got a lot of time and want to be charmed by her, watch this video of her cooking demo at the SF World Vegetarian Festival from early October. And we’ve featured Miyoko’s recipes before, so get on making that mozzarella di bufala ASAP.

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