Comments on: Uncheese, Uncomplicated

By: myvegancookbook

myvegancookbook — Sun, 17 Apr 2011 16:31:16 +0000

Your photo of the munster cheeze is sheer perfection! I have been meaning to make that myself but hated the way agar powder smells. It turned me off of making it. I think I’m gonna do it anyway, maybe the end result will cover up the gross agar-ness.

By: Christine

Christine — Fri, 01 Apr 2011 19:46:02 +0000

I’ve had the 2nd edition of this book since it came out, though I had some recipes photocopied from the 1st when I was still a starving college student :) One recipe I loved from the 1st that wasn’t in the 2nd was the zucchini fontinella sauce – sometimes I would let it thicken in the fridge and just eat it as a dip, it was that good! The gooey grilled cheeze was a staple in my diet right out of college, and I made a lot of unstuffed shells too. Somehow I never tried the block cheeses though, so you’ve inspired me to take another look at those. Jo’s books were all I had when I went vegan (this was before ones like Vegan with a Vengeance and so on!), I lived on recipes from Vegan Vittles!

By: SaraJane

SaraJane — Fri, 01 Apr 2011 15:16:46 +0000

Oh, this is exciting! I’ve heard of this cookbook before, but I usually just dismissed it as out of date. I might have to check it out, now, though! Muenster was one of my favorite cheeses in my pregan days. I’m excited to try it out if it’s that good!

By: Angela

Angela — Wed, 30 Mar 2011 08:47:31 +0000

funny enough, I have this book checked out from the library now! I agree, it is very hit or miss (the millet cheesecake is awful), but since so many people seem to like it I thought I’d give it another try. I always loved Gouda, and I’ve never had muenster but I’ll have to try that one.

By: Carrie

Carrie — Mon, 28 Mar 2011 16:08:32 +0000

Hey, I just wanted to say thanks–I’ve been reading your blog a while but don’t often make the recipes. Your lovely photo of the Muenster cheese inspired me to pull out that cookbook and make it myself. I’ve had the cookbook for years, but you are right–it’s very hit-and-miss. I loved the Muenster cheese and it’s very impressive for friends and family! Thanks for the inspiration!

By: Christina @ http://greytveganlife.wordpress.com/

Christina @ http://greytveganlife.wordpress.com/ — Sun, 27 Mar 2011 16:52:02 +0000

Janetta, have made grilled “uncheese” sandwiches with the monterey jack/pepper jack and the buffalo mostarella.I think the pepper jack makes an awesome buttery, cast-iron skillet grilled cheese sandwich!

By: Hannah (BitterSweet)

Hannah (BitterSweet) — Sun, 27 Mar 2011 13:39:07 +0000

Hi Janetta,

While I didn’t really attempt to melt any of the block cheeses, there are also a number of cheese sauces that you can use for more of a melty/gooey-cheese consistency, should you want that on a dish. There are plenty of options for all tastes and textures.

-Hannah

By: Christina @ http://greytveganlife.wordpress.com/

Christina @ http://greytveganlife.wordpress.com/ — Sat, 26 Mar 2011 17:24:53 +0000

Isn’t this book wonderful?! You are right: every vegan, etc. should have it in their cookbook library. I don’t use it often enough, but my family LOVES the pepper jack. Your cheese creations are gorgeous and will tempt even hardcore dairy addicts!

By: cherylk

cherylk — Sat, 26 Mar 2011 00:14:55 +0000

Well, I must say that the “muenster” looks totally cheesy! All of your photos are wonderful, of course, but that’s definitely the most authentic looking.

I have no doubt that you will, at some point, conquer the issues with the cream cheez and the blintzes!

By: Jo Stepaniak

Jo Stepaniak — Fri, 25 Mar 2011 20:39:43 +0000

Hi, Kat. I haven’t had good success with guar gum, but I wouldn’t discourage you from trying it. In the book I suggest making the recipes as written the first time, and then experimenting to tweak them to your own tastes. Guar gum is a good thickener, but I find the texture of the finished product to be too soft and unappealing. But you might like it, so give it a shot! Let me know what you think if you try it.