I've long called Jo Stepaniak a genius for what, at first glance when new to veganism, seemed unlikely combinations which I found, as long as the specified ingredients and techniques are used, turn into the most surprisingly delicious, satisfying and repeat-worthy vats of healthy, compassion-filled deliciousness.
I like going to sources of inspiration and discovery whenever possible. I recently looked closely at another currently popular vegan cookbook and, as a long-time vegetarian cook and cookbook collector, recipe after recipe in it was one I recognized from a variety of other cookbooks from over the years. Most vegan cookbooks have many recipes which can be traced back to Jo's original books (this one is the 10th anniversary edition of the original UNCHEESE COOKBOOK, from 1993, I think). Many books (by others) using nutritional yeast followed her ground-breaking original. The reason I call Jo's recipes genius is because so many flavor notes are considered when she adds a little of this and a little of that .. the things that raised my eyebrows at first (and still, really .. first with surprise, curiosity, and maybe a little doubt, but now with admiration and anticipation). The complexity and depth of flavor, compared to other simpler non-dairy cheese recipes that followed in many other books, is incomparable.
Recipes I return to over and over - each of which is worth the price of the book alone, even if you like nothing else - are Gee Whiz (this blows my mind me every time), Cheezy Broccoli and Rice Casserole, Frittata, Zucchini Chedda Soup (my notes scribbled in the book say "a total winner!" - and I remember feeling dubious about, then completely surprised by that combination), fondues, and more. I haven't tried Lemon Teazecake but I've heard it raved about .. so much that I'm almost afraid to make it. :) Have I loved everything I've made from it? No, I didn't like one of the most touted recipes from it, but I don't like the main flavor ingredient in ANYthing (still, I had to try it), so that's about my particular taste preference, not the recipe.
I have hundreds of cookbooks. It's an impossible expectation that every recipe in every book will satisfy every palate. It's also an impossible expectation for anything but cheese to taste exactly like cheese. When one either chooses not to eat cheese out of compassion for animals or cannot because of health concerns, it is missed by many. These recipes satisfy that longing in the way a veggie burger with all the trimmings satisfies a burger craving. Do they stand up as identical when tasted side-by-side? No. Reasonable expectations are required when looking to satisfy a desire for something which is no longer acceptable to you. These recipes don't claim to be cheeses with all the creaminess, oozing fat (a plus AND a minus- :-D ), and texture of cheese (on pizza, for example) ... they are UNcheeses which need to be tasted as the separate foods they are. As such, the ones I've made with ingredients I like are, in my opinion, brilliant.
Along with its very considerate second index by allergens, one of the things I love about ULTIMATE UNCHEESE is the many creative variations offered - and the encouragement to explore your own preferences and adapt recipes along those lines. There are a lot of ways to vary and customize the recipes, as long as the basic ingredients and techniques are followed, an important thing to get straight about this book. If one uses powdered nutritional yeast rather than flakes without adjusting measurements as suggested (use half), uses bottled lemon juice instead of fresh, or uses a different mixing method than in the recipe, the results will likely be horrible. You may not love every recipe (never have in any cookbook, personally) but, unless you can't abide nutritional yeast, chances are good that you'll discover some long-term favorites in this book which will at least be reminiscent enough of cheesy goodness to live happily without the real thing.
I treasure my library of Jo's books and have been positively influenced by her deep and sincere compassion spread through them. I also use her SAUCY VEGETARIAN often - and am now eagerly anticipating the release of the 2nd edition of another favorite by her, VEGAN VITTLES!
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Top reviews from other countries
proberaus
my partner needed uncheez - we are both pleased
Reviewed in Canada on January 31, 2014
