Posts Tagged John Schlimm

The Cheesy Vegan: cookbook review

cheesy vegan

The Cheesy Vegan by John Schlimm. Publisher: Da Capo (2013). Cooking/ Vegetarian & Vegan. Paperback Original. 244 pages. ISBN 978-0-345-7382-1679-9.

John Schlimm embraces the comfortable with this cookbook as well as his others: Grilling Vegan Style and The Tipsy Vegan. If you’ve become a vegan for health reasons, Schlimm’s got your covered. Drink, grill and now make your own cheese or indulge in all kinds of cheesy recipes with the assistance of this new cookbook. Making vegan food too similar to meat remains a pet peeve for me. I gave up meat for many reasons. I don’t need any reminders. But I don’t want to get personal. Also I’m not going to discuss the cruelties involved in the dairy industry. You can do your own research.

Chapters include: The DIY Vegan Cheese Kitchen; Breakfast & Brunch; Soups & Salads; Sides; Sandwiches; Appetizers & Snacks; Suppers; Mac ‘n’ Cheese; Cheesecake; Vegan Cheese Pairings: Wine, Beer & Cocktails.

In the first chapter—DIY Vegan Cheese Kitchen—Schlimm tells readers how to make different kinds of cheese such as nooch cheese. Cheese made with nutritional yeast, one of a vegan’s favorite ingredients. I already make this all the time and like it. I use it as an occasional pasta sauce and for mac and cheez and greens. To make cheddar, brie, swiss and mozzarella he uses either cashews or pine nuts. I just don’t have the equipment or kitchen space to be doing this. If I really feel I need some fake cheese, I’d just buy some soy or rice cheese slice from Whole Foods or the health food store. Sclimm has a feta recipe that requires tofu, miso paste, rice wine vinegar and nutritional yeast which I ‘m most likely to try at some point. I’ve made a faux ricotta cheese for vegan lasagna from tofu.

The rest of the cookbook consists of recipes—125– using the cheese he made in the first chapter or substituting store-bought faux cheese. Honestly I’m not all that impressed. But newer vegans or those who really really miss cheese will adore this cookbook. In the United States, cheese gets added to everything. Sometimes too often.

–review by Amy Steele

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cookbook review: Grilling Vegan Style

Grilling Vegan Style by John Schlimm. Publisher: Da Capo Press (May 15, 2012). Cooking. Paperback. 240 pages. 978-0738215723.

When people [including me] think grilling, they think about throwing meat on a grill, charring it and throwing it on a bun. When Grilling Vegan Style arrived in the mail, the mouth-watering, creative recipes instantly delighted me. Fruit and veggies and seitan on the grill. Delicious! Now I need to buy a grill.

The lovely, appetizing food pictures make this cookery book one you just might put on your coffee table. Mouth-watering items such as pasta salad with grilled summer vegetables, Italian Herb burgers on Focaccia, Mexican Tortilla Burger and Maple-Soy Tempeh over rice. Then there are drinks like Sassy Sangria, Mojito Mojo and Sweet Tea. For dessert there’s Grilled Peaches with Raspberry Sauce, Fruity Kebabs Brushed with Brown Sugar, Cinnamon and Mint as well as Grilled Pineapple Rings with Sorbet. Of course there are plenty of marinades and delicious sauces. There’s something for everyone’s palate in this cookbook.

It’s organized quite well with sections that include: The Basics of Firing Up; Flame Meets Tofu, Seitan, Tempeh and more; Backyard Bites; Summertime Salads; Fired-Up Sides; Tapas on the Deck; Country Marinades for Tofu, Tempeh & Seitan; The Burgers are Ready; New Tailgating Classics; Supper Under the Stars; Picnic Desserts; Grillside Happy Hour. The index organizes by recipes as well as food items. So you can find nearly everything you’d like.

Not only is author John Schlimm a member of one of the oldest brewing companies in the United States, he holds a master’s degree from Harvard.

–review by Amy Steele

purchase at Amazon: Grilling Vegan Style: 125 Fired-Up Recipes to Turn Every Bite into a Backyard BBQ

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