A big upside of vegan cheesemongering is that it’s possible to recreate fabulous cheesy dishes. They taste so much like the original, it’s like sorcery! This was my first venture
My vegan cheesemongering adventures continue! To the left are two new cheeses I made today: on the far left is a new batch of cheddar and on the right, zchug
It’s hard to say that watching The Box, Sarah Shourd’s new play, was a pleasurable pastime. But it was an important play, incisively written, beautifully acted, and impressively produced, that
It’s pretty early to start talking about these, n’est ces pas? But it’s not too early to start thinking about the November election as an opportunity for positive change. Here
I’m super happy to report that the two cheeses I made–the cheddar and the mozzarella–came out delicious. The recipes are both from Miyoko Schinner’s The Homemade Vegan Pantry, which is
This delightful roll is basically a by-product of making rejuvelac, which is an essential ingredient in cultured cheeses (will post about those soon). Rejuvelac is the leftover liquid from sprouted grains.
Kelp noodles are so nice to work with! I’ve posted a couple of recipes that include them here and here, but I think this salad is really wonderful. It’s a