Footloose and Dairy-Free – a guest posting from Karen Page, author of “The Vegetarian Flavor Bible”

 Win a copy of Karen Page's "The Vegetarian Flavor Bible" on Canned-Time.com January 28th thru February 5th

 When I first received a copy of Karen Page’s ‘The Vegetarian Flavor Bible’ last year, I was truly amazed at how much information she packed into this gigantic 7 lbs. book.   New to cooking?  New to Veganism? This book is the perfect companion for you.  It is  page after page of foods, by category – cheese, greens, legumes, citrus etc.,  all organized to get you the most information about those foods in the most complete package. A few recipes, but fabulous details on which foods go with what, the best ways to prepare, where to find them in restaurants and so much more.

 After delving into the ‘Cheese’ section of Karen’s book, I had to try out the Popcorn with Nutritional Yeast sprinkles she suggests.  Cheeses are my most missed dairy food, far more so than any meats I used to eat.   I know this ‘Cheezey’ treat is a tried and true snack in the Vegan world but somehow, I’d never tried it out.  I’m hooked!  Cheese never tasted so good.  If you’ve never tried this tasty treat be sure not to wait too long cause it’s simply a rare gift to non-dairy eaters.

Karen has kindly written up a special piece for my readers based on her cheese knowledge and the book.  She’s also providing one of my readers with their own copy of this gigantic encyclopedia of food facts, history and fun.

Be sure to leave a comment at the end of the post here if you live in the U. S. for your chance to win a copy.  

 Win a copy of Karen Page's "The Vegetarian Flavor Bible" on Canned-Time.com January 28th thru February 5th

Footloose and Dairy-Free

by Karen Page 

“When I interviewed legendary cookbook author Deborah Madison, founding chef of San Francisco’s famed vegetarian restaurant Greens, for THE VEGETARIAN FLAVOR BIBLE, she told me, “Greens in 1979 [the year it opened] was a very stylish restaurant…In the early days, the food was pretty cheese-y.  Of our early customers, there was only one who didn’t eat dairy, which was so rare that he had his own nickname: Non-Dairy Jerry.”

As Madison acknowledges, today that part has really flipped.  There are, of course, growing ethical concerns as the public comes to realize that an estimated 99 percent of dairy products consumed in the United States were created via “factory farms.”  But there is also more widespread acknowledgment of lactose intolerance, which the Physicians Committee for Responsible Medicine (PCRM) estimates affects as much as 75 percent of the population worldwide.  PCRM’s Dr. Neal Barnard has pointed out that the lot of us are starting to be referred to as “normal” and those who are able to digest lactose as “lactose persistent”!

As someone who has become increasingly lactose intolerant over time, I stopped drinking milk more than a decade ago and more recently have virtually eliminated other dairy. But cheese had admittedly been one of my last holdouts – and is often what gets in the way of other vegetarians going vegan. 

I’m sorry to admit that I have never met a Daiya-cheese-based dish I ever liked, although I know this popular vegan cheese brand has its admirers.  I did have a slice of whole-wheat vegan pizza in Sebastopol last week that I enjoyed, which I was told was made with Follow Your Heart brand mozzarella.

Win a copy of Karen Page's "The Vegetarian Flavor Bible" on Canned-Time.com January 28th thru February 5th
Above:  Cheezehound’s peppercorn-flavored Brie-style cheeze

But the first-ever vegan cheeze that I really, truly loved was the peppercorn-flavored Brie-style cheeze made by Lori Robin of Cheezehound, located in Fleishmanns, New York (cheezehound.com or  facebook.com/veritablevegan), that was served to me and my husband Andrew Dornenburg last summer when we were houseguests at the home of our friend Susan Dey. 

Win a copy of Karen Page's "The Vegetarian Flavor Bible" on Canned-Time.com January 28th thru February 5th

Lori Robin handcrafts her Route 28 Peppercorn cheeze from a blend of hemp seed and macadamia nut milks.  Her Qasbah cheeze uses the same base, but infuses the cheeze with 10 freshly-ground spices, including anise, cardamom, cayenne, cinnamon, coriander, cumin, nutmeg, and paprika.  She recommends serving both at room temperature.

Lori’s jalapeno and hot red pepper  Catskill Fire cheeze is meltable, so it’s ideal for burritos and other Mexican dishes – or for making good old-fashioned grilled cheeze sandwiches.

Umami lovers will take note that she’s also started making her own vegan paté from 100 percent raw cultured cashews and stout plus Northwest Pacific wild mushrooms (e.g., lobster, morels, porcini) accented by a hint of tarragon.  As each pound of cheese is made from a half-pound of wild mushrooms, you can imagine the intensity of its flavor.

Win a copy of Karen Page's "The Vegetarian Flavor Bible" on Canned-Time.com January 28th thru February 5th

 

 

 

Thanks to the growing league of dedicated artisanal vegan cheesemakers like Cheezehound’s Lori Robin (above), I have tasted the future of vegan cheese.  And it’s absolutely delicious.

The next time anyone you love is trying to kick their dairy cheese habit, just share the handy chart in Chapter 2 (pp. 76-80) of THE VEGETARIAN FLAVOR BIBLE adapted here for other ways to tame the crave:

 

 

IF YOU ARE CRAVING….

This                                                     Try This Instead

cheese                                                  cashew or other nut-based cheese

cheese, chive cream                              Kite Hill Artisan Almond Milk Product –
Soft Fresh Truffle, Dill & Chive

cheese, cream                                       soy cream cheese
                                                            soft fresh cheese made from almond milk

cheese, Parmesan                                 Parma brand vegan “Parmesan”

cheese popcorn                                    popcorn sprinkled with nutritional yeast

cheese, ricotta                                      ground almond, cashew, macadamia or pine nut “ricotta”

                                                            half nondairy cream cheese + half firm tofu, mashed
                                                            tofu “ricotta,” made from crumbled tofu

cheese, smoked                                  smoked tofu (e.g,. on sandwiches, in salads)

Win a copy of Karen Page's "The Vegetarian Flavor Bible" on Canned-Time.com January 28th thru February 5th

The heart of THE VEGETARIAN FLAVOR BIBLE is its A-to-Z guide to the herbs, spices, and other seasonings that best enhance the flavor of hundreds of ingredients, from acai to zucchini blossoms. 

This indispensable book also features:

– Flavor profiles of hundreds of foods — along with their peak seasons, botanical relatives, possible substitutes, nutritional profiles, flavor pairings and affinities, dish ideas, and other cooking tips for each

– An alphabetical list of idea starters — including cuisines, ingredients, meal occasions, seasons, and tastes — to inspire your next sweet or savory creation

– Techniques that today’s leading-edge vegetable-loving chefs use to maximize flavor

– Tips for making vegetarian versions of standard dishes and for veganizing vegetarian dishes

– A chef’s-eye-view of the subject, thanks to more than a hundred four-color photographs by Andrew Dornenburg

Thanks so much Karen.  
“The Vegetarian Flavor Bible” is available at Amazon.

To enter to win a copy of Karen’s book,

‘The Vegetarian Flavor Bible’

Leave a comment on this post for your chance to win before midnight, February 5th.  

U. S. residents only please.

 Win a copy of Karen Page's "The Vegetarian Flavor Bible" on Canned-Time.com January 28th thru February 5th

 

 I received  a copy of Karen Page’s ‘The Vegetarian Flavor Bible’ for review although I was under no obligation to do so.

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18 thoughts on “Footloose and Dairy-Free – a guest posting from Karen Page, author of “The Vegetarian Flavor Bible”

  1. Debra

    I am very interested in making my own vegan cheese. Have been doing a lot of reading about how to make different varieties. This book looks very interesting. I have read about it and have looked at other books by the author.

  2. Anjali

    Hi there! I stumbled upon your blog on pinterest ad through follow bloggers and love it! It so happens that I was just about to order this book on amazon…hopefully I’ll win this copy instead! I’ve always been vegetarian and do not eat eggs my entire life, but recently (as of the past 3 weeks) am trying to make the change over to veganism. The guilt of consuming dairy has caught up to me…and so far I love it! This book would really help me through my journey this year! Thanks!

    1. Angela McKee

      Welcome to Canned Time Anjali! And Congratulations on being the winner of this giveaway for Karen’s book! Yea!!!
      Email me at CannedTime11 @ G Mail.com and I’ll give you more details on how to receive your book 😉

  3. Stephanie

    Honestly, I haven’t tried the nutritional yeast and popcorn thing either. I guess I should…

    Thanks for the heads-up about the book (and the chance to win it)!

  4. Anna Lee

    I haven’t tried nooch on popcorn either, and I have no idea why! I sprinkle it on everything else haha. I may make it later today for a snack.

  5. Donna Powers

    I keep trying – over and over again to find tasty vegetarian meals the whole family will love. Somehow my creations are always bland. I’d love to win this book. Maybe it’ll be just what I need to convert the last 2 family hold-outs.

  6. Jan Osburn

    I’ve have become a raw Palio but I want to be more Vegan and have recently been studying how to make vegan cheese as I don’t eat dairy, yuck! This book sounds right up my alley to help me make more changes and fulfill my husband’s taste buds. I am a book junky and have only been buying raw and vegan books. Some vegetarian but don’t want too many grains in my diet, mostly wheat because it’s not like the old wheat. And I definately stay away from GMOs. I love your website and posts. I will be following you.

  7. Liz

    I’ve always wanted the original Flavor Bible, but now that the Vegetarian Flavor Bible has come out, I’ve been dying to get my hands on it!

  8. Pingback: Thanking THE VEGETARIAN FLAVOR BIBLE's Vegan Blog Tour Hosts - Karen Page and Andrew Dornenburg

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