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 Launch: Essential Vegan Cookbook

Tomorrow sees the launch of Vanessa Almeida's new cookbook. Sharing a title with the name of her blog, the 'Essential Vegan' Cookbook contains over 60 recipes. Originally launched last December in Portuguese this limited edition run was an instant success in the author's home country of Brazil, inspiring Vanessa to produce an English edition:

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...