I finally have time to write the last part of this cheese story, which is all about a fun experiment I did to combine different cheeses into one cheese. As I wrote in an earlier post, I am totally intrigued by using a marbled vegan cheese. As my first experiment did not result in a... Continue Reading →
Another day, another cheese story! Yesterday, I uploaded the recipes for a Merlot cheese and a marbled cheese, also made with Merlot wine. Today, I will share the recipe for a cheese that I soaked in Merlot wine for several days. To make this cheese, which is a variation of this steamed rice cheese, I... Continue Reading →
It has been an exciting cheese making week! I joined a Dutch Facebook page that focuses exclusively on making vegan cheeses (Vegan Kaas Maken) and a member posted a picture of a red Windor cheese, which - according to Wikipedia - is "is a pale cream, English cheddar cheese, made using pasteurised cow's milk marbled... Continue Reading →
Make your own soy yogurt with just two ingredients and a lot of (Indiana) summer sunshine. Ingredients: 1 quart unsweetened soy milk without additives (for example WestSoy - available at Walmart - or Trader Joe's). 1 probiotic capsule (I use Renew Life - Ultimate Flora Probiotic Extra Care - 100 billion, available from Amazon). 1 spotlessly clean... Continue Reading →
A couple of years ago, a good friend of mine challenged me to eat vegan for a month. I must admit that a whole month (30 days!) felt like an eternity at the time. I told her that I would take on the challenge provided I could find a plant-based alternative for the cappuccino that... Continue Reading →
17 June 2018 • Cilantro Roots If I could have a penny for every time someone asked "what do vegans eat?" or said "vegan food is so boring!" I'd be rich! For today's lunch I made pineapple filled with stir-fried chickwheat with fresh lettuce from my garden and some strawberries. Not too boring,... Continue Reading →
Salsa jack vegan cheese. Who doesn’t like salsa or cheese? Recently, I heard for the first time about salsa jack cheese, which seems to bring the best of both worlds together. I personally have never tasted a cow milk-based salsa jack. So I was going to need to wing it. Inspired by half a jar... Continue Reading →
Originally posted on 10 June 2018 My garden has-been overflowing with cilantro that somehow survived the harsh Indiana winter. As we have been basking in spring sunshine here (meaning, melting with summer-like heat), many of the cilantro plants were suddenly 1.5 feet high. Time for harvesting and cooking! Inspired by this cilantro abundance, I made a cilantro-olive Mexican cheese with just a hint... Continue Reading →
After a long long Indiana winter, gardening season has suddenly kicked into full gear. Most of my days I am spending at least a couple of hours in my community garden weeding, sowing, planting, building trellises, and of course watering. So far we are having a very dry spring and I have to go out... Continue Reading →
I love cooking. But sometimes I just want to prepare dishes that are done in 5 minutes. This Parmesan cheese delivers on that promise. Less than 5 minutes and pretty delicious! Ingredients: 1 cup raw cashews 4 TBS nutritional yeast 1 tsp kosher salt 1/2 tsp garlic powder. Preparation: Place all ingredients in a food... Continue Reading →
Cilantro Roots - adventures in growing & creating vegan food 