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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Wed May 04, 2011 2:29 pm 
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I liked the pub fondue! (I think that's what it's called. The one with beer.)


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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Thu May 05, 2011 7:19 pm 
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The Gee Whiz mixed with salsa is party with omnis approved. Just call it a white bean salsa dip and not cheeze, and it will be gobbled up.

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Fri May 06, 2011 9:35 am 
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Our favorite is the hot or cold tangy cheddar sauce. I use it on nachos on a regular basis. I leave out the tahini and add more cashews, halve the lemon juice, and use fresh garlic instead of powder. I think I could make this recipe with my eyes closed by now. So thick and creamy and tasty! Even my omnivore husband and picky kids love it.


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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Fri May 06, 2011 10:31 am 
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I love this book - it really helped my kids make the transition away from cheese.

Some of the recipes we make regularly are:
Gee Whiz Spread - great with crackers or on sandwiches
Hot Parmesan Artichoke Dip - big hit with omnis
Parmezano Sprinkles - we use sesame seeds and up the proportion of nutritional yeast
Nacho Cheez Sauce - excellent on nachos, duh
Nippy Tomato Non-Queso Sauce - referred to as the "white bean salsa dip" in the post above by lycophyte
Cheez Please Soup - my kids LOVE this
Frittata
Gooey Grilled Cheese - I usually make a double batch of this stuff so I can keep it in the fridge to make these sandwiches twice in one week.

Generally, for almost all the recipes, I cut the lemon juice in half and usually double the salt, for our tastes.

I tried one block cheese (the Colby, maybe?) and it was a disaster. The Buffalo Mostarella was really good sliced in rounds and baked on a pizza, though.

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Fri May 06, 2011 10:41 am 
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I do the nacho cheeze dip from this book all the time. I don't know if I am recalling the name of the recipe correctly, but I keep it dog-eared and the page itself is a bit messy in my copy. I love to dip anything in it.

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Fri May 06, 2011 10:49 am 
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I have had this cookbook forever, but I'm nervous to actually try any of the recipes. I sooo want them to be good!
It seems like the broccoli rice casserole might be the safest bet to start out with.

Reading this thread has made my stomach grumble!! :)


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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Mon May 09, 2011 12:24 am 
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I'm thinking about getting this, as we are budgeting tightly at the moment and soy cheese is just too expensive here! How do the hard cheeses compare, and are they expensive to make? We're looking for a cheap alternative!

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Tue Jun 07, 2011 12:46 pm 
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I finally made a recipe from this book! I made the Tofu Ricotta, to put on top of the pasta dish I made from AFR. I used extra firm tofu instead of firm tofu because that's what I had on hand. I think it's really good, I will definitely make it again.


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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Tue Jun 07, 2011 1:00 pm 
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Where do you guys find chickpea miso? I've never seen it anywhere.

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Tue Jun 07, 2011 1:07 pm 
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whole foods or any health food store, but it can be expensive, so i usually just substitute any mild miso.

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Tue Jun 07, 2011 1:24 pm 
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Drunk Dialed Ian MacKaye
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+1 to Whole Foods for chickpea miso. The miso master brand is in with the other miso/soy products. Here it typically runs around $7 I think. I got it on sale a couple weeks ago for around $5. But, it lasts a long time and the chickpea miso is the only kind I can use so worth every penny.

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Tue Jun 07, 2011 1:28 pm 
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Drunk Dialed Ian MacKaye
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I haven't made a lot of the recipes, but the ones I've made I keep going back to. Well, except for the almond cream cheez that didn't turn out for me. I mostly love the Gee Whiz spread, the colby block, the beannaise and the chickpea pizza (flatbread)

ETA: Here's the link to the reviews from last year's cookbook challenge UUC week. AllyChristine did this for quite a few books http://vegweb.com/index.php?topic=32268.0

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Tue Jun 07, 2011 1:54 pm 
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Drunk Dialed Ian MacKaye
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How could I have forgotten the blue cheez dressing? It's amazing. I think it's too thin though and add white beans to thicken it up.

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Tue Jun 07, 2011 1:56 pm 
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ijustdiedinside wrote:
whole foods or any health food store, but it can be expensive, so i usually just substitute any mild miso.


I've looked in all those places, including three or four different WF stores. Not even the large ones in Richmond or Northern Virginia sell it.

Do you have a brand name?

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Tue Jun 07, 2011 1:57 pm 
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[url][/url]
lavawitch wrote:
ijustdiedinside wrote:
whole foods or any health food store, but it can be expensive, so i usually just substitute any mild miso.


I've looked in all those places, including three or four different WF stores. Not even the large ones in Richmond or Northern Virginia sell it.

Do you have a brand name?

This is the kind I get at WF http://www.healthytraders.com/miso-master%C3%82%C2%AE-organic-kosher-soyfree-chickpea-miso-plastic-p-2352.html Brand name : Miso Master

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Tue Jun 07, 2011 1:59 pm 
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Thanks! I'll ask about that one directly next time.

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Tue Jun 07, 2011 2:08 pm 
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rachell37 wrote:
We used to get one of those cheese and meat gift things from my great-grandmother every year for Xmas. I've eaten both crock cheese and port wine cheese (and liked both). I still haven't made the port wine cheese in Ultimate Uncheese, but I think I'll avoid it based on everyone else's experience.


I actually really like the port wine uncheese! I used to eat the orange and purple (real) cheese spread all the time when I was younger, and to me it tastes very similar.

I have the original book, but also borrowed the new one and photocopied any interesting recipes I didn't already have. I couldn't live without the gee-whiz spread. It is still my favorite way to make vegan mac and cheeze - especially southwest style with salsa and chipotle pepper. I also have liked every block cheese I've tried: colby, muenster, gooda, onion, dill & horseradish, mostarella, swizz, havarti & gruyere. I think that's all of them. The colby makes a great melty grilled cheeze sandwich on the george forman. Oh and I like the boursin herb cheeze a lot too.

The only one I didn't like was the cream cheeze. I haven't tried many of the other recipes though.

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Tue Jun 07, 2011 7:10 pm 
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ijustdiedinside wrote:
whole foods or any health food store, but it can be expensive, so i usually just substitute any mild miso.


yeah, i always just sub any old light miso.

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Thu Jun 09, 2011 3:54 pm 
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ugh
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lavawitch wrote:
Thanks! I'll ask about that one directly next time.

I always get South & River chickpea miso and it is reeeeally good. I haven't tried that other brand so I can't compare.

Looks like this:
Image

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Thu Jun 09, 2011 5:24 pm 
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I guess I've only tried a couple of recipes from this book. I made the crock cheez (smoked cheddar version) for our super bowl party this year and it was so good! The texture is amazing. I also made a grilled cheez sandwich which I thought was okay. This thread is making me want to try more!


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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Fri Jun 10, 2011 12:44 pm 
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I finally tried the broccoli rice casserole just 'cause it sounded so nice and basic, and the weird thing is it tastes quite a bit like Rice-a-Roni or whatever its called! I love it, and my god its gotten be about a million times healthier than that crepe you buy in an envelope/box.


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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Mon Jun 13, 2011 9:17 am 
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Has anyone made the feta recipe and served it to omnis? I made a batch (I've never made it before) and we are going on a trip w/ some omnis this week and I'm not sure if I should serve it to them? I'm trying to show them how awesome vegan food is and I don't want to gross them out if this isn't good :)


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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Sat Jun 25, 2011 5:54 am 
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I like all the cheese spreads in the book but have steered clear of the desserts and other recipes. I really bought the book for the spreads and dips and that's what i try to stick to, I took a detour and decided to try some block cheeses and although the texture was great and it was fun making them the taste just wasn't there and I ended up throwing out every batch I made. I still recommend this book because out of the recipes I do use they are in heavy rotation in my home so that makes it worth it to me.

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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Sat Jun 25, 2011 8:32 am 
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Aubade wrote:
I have the original book, but also borrowed the new one and photocopied any interesting recipes I didn't already have. I couldn't live without the gee-whiz spread. It is still my favorite way to make vegan mac and cheeze - especially southwest style with salsa and chipotle pepper. I also have liked every block cheese I've tried: colby, muenster, gooda, onion, dill & horseradish, mostarella, swizz, havarti & gruyere. I think that's all of them. The colby makes a great melty grilled cheeze sandwich on the george forman. Oh and I like the boursin herb cheeze a lot too.


I have the original Uncheese and I just love it so much. It is one of my all-time favourite cookbooks (along with Table For Two, also by Jo Stepaniak). A while ago, I bought a copy of Ultimate Uncheese from Jo and she signed it for me. I like it well enough, but the first one is still my favourite!

I also have both editions of Vegan Vittles. I seem to use those equally and don't prefer one over the other. I think they are both good.


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 Post subject: Re: The Ultimate Uncheese Cookbook
PostPosted: Sat Jun 25, 2011 10:14 am 
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I made the smoked crock cheese two weeks ago and it was very good. I ate it every day for a week. It was very satisfying to my umami taste.

Though I didn't try it out on cheese-eaters, I think it is something that most people would enjoy. The taste and texture both remind me of something I had as a child.


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