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Customer Review

4 of 4 people found the following review helpful
5.0 out of 5 stars I love this book!!!, 26 Aug. 2013
This review is from: Mouthwatering Vegan (Paperback)
I bought this book recently as I'm currently converting from 28 years of Vegetarianism to Vegan.
I't AMAZING ... I just love it!
I've not had chance to cook anything from it yet apart from the "Juicy Portobello Steaks in a Peppered Cognac Sauce"......a divine recipe! Easy to make and melt in the mouth gorgeousness!
The book is actually much bigger and with more content than I was expecting and full of really lovely picture's.
It makes me instantly hungry every time I look at it!
The recipes are really imaginative and unusual and best of all there are recipe's for Vegan Mozzarella and Vegan Mature Cheddar! This book is going to make the transition to Veganism SO much easier!
I can't recommend it highly enough. Buy it!
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Showing 1-1 of 1 posts in this discussion
Initial post: 26 Aug 2013 17:30:55 BDT
Smidgekat says:
Tip :- Regarding the Cheddar Recipes in my book - Double the amount of agar powder (do not use flakes as you would need to double the flakes ie 1 tbsp agar powder = 2 tbsp of flakes. So use powder and double the quantities for both the cheeses there. Also when I say to add water in the recipe, add the water and agar into a saucepan and heat up stirring all the time until very thick (don't panic if it over-thickens), continue mixing for 5-10 minutes (This process helps the agar to release it's gelatinous qualities), then add this mixture to the food processor together with the remaining ingredients and process until smooth. Continue with the recipe from this point onwards when it says to process everything. Next step would be to pour the cheese mix and re-heat it, you would only need a couple of minutes of heat and stir it until it's very thick, then it's done, just add the mixture to a pre-greased container, allow to cool and refrigerate - for a denser result use coconut oil rather than olive oil, and increase agar powder further if you want an even denser cheese (people have different preferences when it comes to this). For melting purposes, aid the process by adding to toast, bakes or pizza and be sure to drizzle on the olive oil to help it break down further.
The revised recipe did not reach my publishers in time, this is the reason. But you will enjoy the cheese and the taste - feedback has been fantastic.

Best,
Miriam Sorrell
Author Mouthwatering Vegan
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