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Rating: 
Summary: You'll hardly ever miss the real thing!
Review: I recently purchased this book, actually 2 copies, one for myself and one for a vegan friend and we are both just thrilled so far. Her first recipe to try was the Cheddar Cheeze sauce, which she served over baked potatoes stuffed with broccoli. An instant hit with her family. My first recipe from the book was the 'Crock Cheeze' which is reminiscint of the chees spread served in restaurants with the cracker basket. This recipe is a dead ringer and could easily fool non- vegan friends and family. I can hardly wait to try more! Also included in the book is a generous section on the problems with consuming dairy products as well as comprarison charts showing how plant based foods measure up to animal based calcium and protien foods. A great primer for a new vegan. I would recommend the book to anyone just starting out on the vegan lifestyle as well as to old hand who just want to add some new and delicious recipes to their collection.I could hardly put this book down. Just like my new morning brew made from soy beans. Taste like coffee, sans the caffeine, and contains no tannic acids. I have no more heartburn and that is something to write about. Google it online under "s oyfee
Rating:
Summary: UnHavarti Party
Review: I think I speak for many vegans when I say that giving up dairy is one of the hardest parts of becoming vegan. I tell my students not to give up a particular food until or unless they find a satisfying vegan replacement for it. Otherwise they will surely feel deprived and inclined to "cheat," which leads to a viscious cycle of deprivation, cheating, and guilt, and that is self-defeating. In the Ultimate Uncheese Cookbook, Joanne Stepaniak, educator and author of over a dozen books on veganism, has updated her original Uncheese Cookbook from 1994. In the introduction, Vesanto Melina, MS, RD, explains the history of the dairy industry in North America, and the governments economic support of agricultural systems that produce dairy products. Twenty-seven pages of introduction include charts depicting how to get calcium from plant foods, and the nutritional benefits of uncheese vs. dairy cheese. My 14-year old vegan-since-birth daughter selected several recipes to make herself, such as Gooey Grilled Cheez for sandwiches, Unstuffed Shells which is a fabulous ricotta substitute, and Traditional Macaroni and Cheez, all of which were hits. Some of my favorites include Betta Feta, Gee Whiz Spread, Crock Cheez, Lemon Teasecake, Nacho Cheez Sauce and Dip, Parmezano Sprinkles, and Three-Cheez Lasagne. As in all of Stepaniak's cookbooks, the recipes are clear and concise, with nutritionals included for each recipe. The index is thoughtfully categorized according to gluten-free recipes, soy-free recipes, nut-free recipes, yeast-free recipes, and corn-free recipes. Whatever your particular dietary needs are, Stepaniak has taken them into consideration in the Ultimate Uncheese Cookbook.
Rating:
Summary: Pretty good
Review: I tried the colby Cheese as the poster below reccommended. Wow, it was good! I made grilled Cheese sandwitches with it, and even my husband was astounded at how "real" they tasted. He even liked the Cheese cold! It gets soggy when grated, so the trick is to use a knife to spread it on bread or pizza or whatever. Its very tasty on vegie pepperoni pizza!!The mocha fudge pie and chocolate Cheesecake are also delicious. I was initially dissappointed with the Gee whiz spread because it didn't taste like Cheez whiz, but like the poster below reccommended, if you think of it as a cheesey hummus you will enjoy it. If you use it to make the Tomato Con Queso recipie, it will be suprisingly close to real dairy nacho Cheese! Very good on corn chips and quesedilas (sp?). Also reccommended: Hot parmesian artichoke dip and french bread pizza (top this with your favorite toppings!)
Rating:
Summary: Pretty good
Review: I tried the colby Cheese as the poster below reccommended. Wow, it was good! I made grilled Cheese sandwitches with it, and even my husband was astounded at how "real" they tasted. He even liked the Cheese cold! It gets soggy when grated, so the trick is to use a knife to spread it on bread or pizza or whatever. Its very tasty on vegie pepperoni pizza!! The mocha fudge pie and chocolate Cheesecake are also delicious. I was initially dissappointed with the Gee whiz spread because it didn't taste like Cheez whiz, but like the poster below reccommended, if you think of it as a cheesey hummus you will enjoy it. If you use it to make the Tomato Con Queso recipie, it will be suprisingly close to real dairy nacho Cheese! Very good on corn chips and quesedilas (sp?). Also reccommended: Hot parmesian artichoke dip and french bread pizza (top this with your favorite toppings!)
Rating:
Summary: Unique book with great recipes!
Review: I've made a number of the recipes from this cookbook and I love it! The lassana recipes is exceptional. I also enjoyed a number of other recipes such as the Eggplant newberg and an eggplant parmisian type dish. It's the only cookbook I've seen that provides a number non-dairy recipes that simulate popular dairy dishes deliciously. I'd recommend it to anyone who wants to cook non-dairy but want their dairy favorities.
Rating:
Summary: A long one!
Review: Overall, this book is really great, with a couple of exceptions. Before I proceed, though, here are a few tips that might come in useful: 1. If your nutritional yeast flakes have a powdery appearance, make sure you use only half the amount called for in any recipe! If a recipe calls for ½ cup of yeast, use only a quarter cup. This is especially important for people who dislike nutritional yeast as much as I do. Don't omit the yeast altogether, because in just the right quantity, it does add an unmistakable "finishing touch" of cheesiness to recipes. 2. Recipes that are made up only of plain flour, nutritional yeast, and seasonings generally do not taste like cheese; they taste more like savory gravy. On a similar note, bean-based recipes are going to taste more like hummus than like cheese. That's not necessarily a bad thing if you're prepared for it, of course. 3. I find that most of the recipes in this book contain too much lemon juice. Maybe I'm just sensitive to the tartness of lemon, but I'd personally recommend either omitting the lemon juice in most recipes, or at least cutting back on it significantly. Also, I find that many of the recipes can be pretty bland because they lack the saltiness that makes dairy cheese so appealing. That can easily be remedied, though, by just adding more salt to taste. That said, here are my individual recipe reviews: GOOEY GRILLED CHEEZ -- This crisp sandwich with its sharp, creamy filling is really satisfying. I do add a little more ketchup to the cheez than suggested, though, and a LOT more salt (about ¾ heaped tsp). The cheez makes the best ever vegan pizza, too. Take note, however, that vegan cheeses don't get stretchy, so if you'd like some texture or "chewiness" on your pizza, try topping the cheez with some mock meat, like sliced and fried Tofurkey Italian sausage. Tomato sauce + cheez + sausage + minced garlic & herbs + a drizzle of olive oil for moistness = paradise. Mmmmm. CROCK CHEEZ -- If you're craving sharp, salty, aged cheddar, look no further. This is it. It may not taste exactly like the cheddar you were used to, but it can easily fool non-vegans when served on Ritz crackers. I'd advise you to omit the lemon juice, and to refrigerate the cheez overnight, because you probably won't like it straight from the food processor. Mix Crock Cheez with some salsa, and you'll have the world's best, most cheddary, vegan nacho cheese. Also, if you were a smoked cheddar fan, you absolutely must try the Smoky Crock Cheez variation. Yummm, it tastes *exactly* like real smoked cheddar. TOFU BOURSIN -- Very, very close to the real thing. It calls for vegan mayo, and I'd suggest that you use Vegenaise for best results. Make sure you refrigerate it before eating -- it's not that good straight from the food processor. The White Bean Boursin is excellent, too, but it tastes more like hummus than like cheese. GEE WHIZ SPREAD, AGED CHEDDAR VARIATION -- This makes the perfect carry-me-along potluck dip. It doesn't taste like cheese, but more like creamy gourmet roasted red pepper hummus. I would definitely advise you to significantly reduce the lemon juice (I just use a little more than one tbsp, as opposed to the recommended three). Remember to chill the spread before serving. Serve with chips and toasted pita triangles...yum! CHEEZ-A-RONI -- If you have any Gee Whiz left over, be sure to try this recipe. It's very rich and creamy, guaranteed to subdue any macaroni and cheese craving. It's also a good way of using up Gee Whiz spread. I detest prepackaged vegan macaroni cheese, but I look forward to Cheez-A-Roni and Colby Mac & Cheez days... COLBY CHEEZ (a block uncheese) -- A cashew-pimiento cheez that is yum yum. I personally wouldn't eat it cold, but this stuff makes the best "macaroni and cheese" when melted. It can get squishy when grated, but don't let that discourage you. Melt the cheez in a little soymilk, add lots of margarine and a fair amount of salt, and stir the sauce into cooked elbow macaroni. You'll be amazed how close this tastes to the real thing. Orgasmically good!! ZUCCHINI CHEDDA SOUP -- You absolutely can't go wrong with cashews and pimientos. This soup is as cheddary as it is hearty. I think even zucchini haters would enjoy it. SWISS CHEEZ (another block uncheese) -- This stuff was bland and weird tasting when cold; however, it was delicious layered and melted in lasagne. It makes a good choice when you need a "cheese" that's mild and mozzarella-ey, and tastes better than commercial vegan mozzarella. Don't eat it cold, though, because, like commercial vegan hard cheeses, it's pretty icky that way. MINUTE MAN CHEEZ SAUCE -- I thought this was really bad. I'd advise you to skip this if you don't like nutritional yeast. BUFFALO MOSTARELLA -- Another thumbs down. I found it very oaty tasting, but I know many people who do love it. AMAZING MAC 'N' CHEEZ SAUCE -- Not recommended at all. It tastes nothing like cheese...more like gravy, in fact. I imagine it'll be good with veggie fried chicken, though. Overall, this book is great, apart from some recipes that I haven't liked, and my initial failures due to too much lemon juice and/or nutritional yeast. I do like the way I can get creative with the recipes. As a last note, try not to expect the recipes to taste exactly like the cheeses that you were used to, because they probably won't...just as vegetarian burgers don't taste exactly like Big Macs; they are to be enjoyed in their own right.
Rating:
Summary: The Ultimate Uncheese Cookbook
Review: The Ultimate Uncheese Cookbook goes beyond cheese analogs. It has great casseroles, soups, stews, dips/spreads and desserts as well. A few of my favorites include Chickpea Flour Pizza, Zucchini Chedda Soup and Cheezy Rice and Broccoli Casserole. Even people who never liked cheese will be pleased, while vegetarians trying to quit cheese will find their salvation here. Joanne's recipes are always easy to read and require short preps - I always go to her books when I don't have time to putter over meals but want great, satisfying tastes. Two caveats: Joanne includes revised versions of some favorites from her other books here, but the majority of recipes are new and will satiate her audience. And if you are low tech, without either a blender or food processor, get one/both first, or you will sit on the sidelines here.
Rating:
Summary: The Ultimate Uncheese Cookbook
Review: The Ultimate Uncheese Cookbook goes beyond cheese analogs. It has great casseroles, soups, stews, dips/spreads and desserts as well. A few of my favorites include Chickpea Flour Pizza, Zucchini Chedda Soup and Cheezy Rice and Broccoli Casserole. Even people who never liked cheese will be pleased, while vegetarians trying to quit cheese will find their salvation here. Joanne's recipes are always easy to read and require short preps - I always go to her books when I don't have time to putter over meals but want great, satisfying tastes. Two caveats: Joanne includes revised versions of some favorites from her other books here, but the majority of recipes are new and will satiate her audience. And if you are low tech, without either a blender or food processor, get one/both first, or you will sit on the sidelines here.
Rating:
Summary: Delicious and Creative
Review: This is a great cookbook for everyone but especially people who want healthier and tasty alternatives to dairy products. It is filled with tasty spreads and dips, soups, main dishes, and wonderful dressings. The tasty, healthy substitute for a grilled cheese sandwich is enough of a reason to have this incredible book. Not to mention the mocha fudge pie.....yumm!
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