Wednesday, April 9, 2014
Most are good. Especially if you have been vegan for awhile and have not tasted milk cheese for a long time. Today you can find almost every flavor of cheese in a vegan form. American, Mozzarella, Cheddar, Monterey Jack and more.
The major difference is who makes it. After trying many I have concluded, for my taste, the absolute best is the Daiya brand. The flavor is excellent and it out-does all others in how it melts.
It costs a little more than every other vegan cheese I've tried but it is well worth it. If you are in to making grill cheese sandwiches or home made pizza, you must try the shredded version of this cheese. (no, I don't sell it or have any financial interest).
Thursday, October 10, 2013
Wednesday, November 7, 2012
Store bought vegan mayonnaise is so expensive. It is good...but expensive. I have been looking for a good home made mayo and, finally, I found it.
I tried several recipes first and found the problem I had with every one was that the mayo was thin and watery. This recipe is just right.Ingredients
1 cup safflower oil (I substituted canola oil)
1/2 cup regular soy milk (do NOT use vanilla, lite or anything but regular soy milk)
3/4 teaspoon salt (or to taste)
1/2 teaspoon garlic powder
1/2 teaspoon Dijon mustard
1 to 1 1/2 teaspoon apple cyder vinegar
1 tablespoon cornstarch dissolved in 2 tablespoons COLD water (may not need - see note below)
1. Place all ingredients except vinegar and cornstarch in a deep bowl and beat with a hand mixer on slow speed until well combined.
2. While mixing on medium slow speed, slowly add vinegar until mixture thickens.
Note: Mixture will thicken more when refrigerated. After cooling mixture in fridge, if still too thin, place mix in a small saucepan and heat while continually stirring. When steaming hot (not boiling) add the cornstarch (already dissolved in 2 tablespoons COLD water) and stir until completely mixed. Continue cooking just until you see the first bubbles around the edge of the pan then remove from heat. DO NOT BRING TO A FULL BOIL! DO NOT STOP STIRRING.
Allow to cool slightly, spoon into a jar, cover and refrigerate.
Thursday, August 30, 2012
Wednesday, August 8, 2012
I still can not make a good vegan omelet but here is what I've learned.
The major problem is the thickness of the batter. Every recipe I found insist on making a thick paste-like batter. The thick batter is hard to spread out in the pan. It takes as long as 30 minutes to cook the interior so it is not mush and by that time the outside is burnt black. Also it is impossible to fold the omelet without it falling apart.
One recipe called for Black Lava salt rather than regular salt. It adds a sort of egg flavor and I found that it is definitely worth using.
I am so frustrated with my failure to make an omelet I like but I haven't given up. If I ever find a way to do this I will put the recipe here.
If you have a good omelet recipe please leave a comment here with the recipe.