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The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes Paperback – December, 2003

4.3 out of 5 stars 136 customer reviews

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Editorial Reviews

Review

For this tenth anniversary edition of her popular The Uncheese Cookbook, author Jo Stepaniak has completely revised her acclaimed orginal recipes and added many new ones. Includes an introduction by Vesanto Melina, RD, on safely eliminating dairy products from the diet.

About the Author

JoAnne Stepaniak is at the forefront of the international movement for compassionate living. She has devoted her life to the study, practice, and advancement of engaged compassion. Her books and articles have been widely published and circulated throughout the world. She is the author of "Being Vegan" and "The Vegan Sourcebook".
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Product Details

  • Paperback: 192 pages
  • Publisher: Book Pub Co; 10 Anv edition (December 2003)
  • Language: English
  • ISBN-10: 1570671516
  • ISBN-13: 978-1570671517
  • Product Dimensions: 0.5 x 7.8 x 9.2 inches
  • Shipping Weight: 12.8 ounces (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (136 customer reviews)
  • Amazon Best Sellers Rank: #141,987 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Paperback
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.
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Format: Paperback
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.
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Format: Paperback
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.
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Format: Paperback
What a delight to find this book. So far, every recipe attempted has been an instant success. The Parmezano Sprinkles are a snap to make (especially if you have ready-ground almond flour), and delicious. The Gazebo Cheezcake is dense, moist and rich. The Three Cheez Lasagna is out of this world: if I hadn't prepared it myself I would have been convinced I was being served actual cheese lasagna: It's incredibly rich, and should definitely be accompanied by a hearty green salad and lots of crusty bread. The allergen-free index is especially useful for those who are gluten-intolerant, or allergic to soy for example, and the book gives alternative ingredients to those. All in all, I love the philosophy behind this book (spelled out very succinctly in the introductory essay by Vesanto Melina, MS, RD), the useful nutrition guide, and the recipes, which are clearly well-developed from many years of fine-tuning. One caveat: Don't loan this book to even your closest friend...it may never be returned! This is one cookbook I shall treasure for many years to come. The dishes are scrumptious, fun to make and healthy! It doesn't get much better than this!
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