Cookies for Santa?
The man we know could slim down a bit and enjoy some cheese . . . vegan style. Cheese is often considered the perfect complement to nearly any dish, whether it’s the featured ingredient in appetizers, soups, entrees and sandwiches, or paired with fruits, nuts and cocktails in-between meals. For vegans, however, cheese has always been a mouth-watering tease, and one of the top foods preventing many aspiring vegans from committing to a diet free of animal products. While tofu, seitan and other plant-based substitutes have gained popularity, vegan cheese just hasn’t compared to the real thing.
In The Cheesy Vegan: More than 125 Plant-Based Recipes for Indulging in the World’s Ultimate Comfort Food (Da Capo Lifelong Books, $19.99) John Schlimm delivers cheesy recipes that satisfy every palate. Recognizing the culinary limitations of many store-bought varieties, Schlimm starts off with 25 simple recipes for making your own vegan cheeses at home, including Swiss, brie, cheddar, smoked mozzarella and more. The Cheesy Vegan also forks over 100 additional recipes for animal friendly cheese-lovers; Schlimm includes flavorful ideas that cover breakfast, dessert, and every bite in between.
Some examples include:
Swiss & Cheddar Sunday Brunch Tarts
Cheesy Broccoli & Potato Soup
Parmesan Garlic Bread
Twice-Baked Ricotta Potato Skins
Four-Cheese Baked Rigatoni Gratin
Lemony Parmesan Linguine
Brie & Tomato Pasta Shells
Creamy Seasoned Macaroni
Complete with vegan wine and beer pairings and a guide to store-bought cheeses for those occasions when you don’t have time to make your own, The Cheesy Vegan puts everyone’s favorite comfort food back on the table.