Book Review: Nourishing Noodles by Chris Anca

Australian 'Tales of a Kitchen' blogger's spiralizer cookbook, with raw and cooked recipes. There are lots of spiralizer recipe books on the market, book few are actually vegan and frequently use dairy ingredients. Apart from occasional use of honey, this is a fully plant-based recipe book.

Book Review: The Fresh Vegan Kitchen

New recipe book from vegan street food pioneers and founders of Wholefood Heaven, David and Charlotte Bailey. The book includes cooked and raw food recipes, and focuses on Asian, Indian, Spanish and Middle Eastern dishes, both sweet and savoury. It's a beautiful hardback book, but do the recipes deserve the glossy presentation?

Book Review: World Food Café: Quick & Easy

Recipes by Chris and Carolyn Caldicott.
Guest Review by Erin B from Guilt Free Veggie.

This book is not exclusively vegan, so when we were offered the chance to review it, we asked vegetarian blogger Erin from Guilt Free Veggie to review it on our behalf. The beautiful looking hard backed book was released at the beginning of this month and features over 100 vegetarian and vegan recipes from across the globe, with stunning travel and food photography throughout:

Air-dried cheddar/disaster from Artisan Vegan Cheese

Another less than successful result. This time it was the air-dried cheddar recipe from Miyoko Schinner's Artisan Vegan Cheese book. The colour is still wrong because we're still using dark brown miso (white miso is suddenly hard to come by), but the texture is also very un-cheese like too. In fact Uncheese is becoming the theme for our results (like the name of the 1990's vegan cheese book..)

Brie from the Artisan Vegan Cheese Book

A wedge of vegan brie from a recipe in Miyoko Schinner's vegan cheese book (yeah we know it looks like cheesecake). We're slowly working through some of the key recipes in the book as part of our ongoing review. This one uses the same rejuvelac-cultured cashew base as most other recipes in the book, and includes coconut oil for ooziness, along with yeshi (nutritional yeast) for flavour.

Cashew Chèvre from the Artisan Vegan Cheese Book

We're reviewing Miyoko Schinner's vegan cheese book. This is the first recipe in the book, and the cashew recipe is the base for many other cheeses in the book, so we thought it a good place to start. Chèvre is a goat's cheese which we've never eaten so making comparisons is difficult. It's also difficult to know if you've achieved the same results as the author...